Sonntag, 1. Juli 2012

Easy, Eggless Strawberry Ice Cream

Easy, Eggless Strawberry Ice Cream Recipe


  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups mashed fresh strawberries
  • 2 drops red food coloring (optional)


  1. In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

Freitag, 2. September 2011

Yogurt 'Bomb'

Yogurt 'Bomb'

  • Ingredients:

    500g Organic Meadow Yogurt (any percent milk fat - no fat, 2% or 3.8% will do)

  • 1/2 cup Organic sugar
  • 1 1/2 tsp Vanilla (organic if you have it)
  • 400mL Organic Meadow 35% whipping cream
  • Fruits variety fo your choice but berries work well, especially when they are in season!
  • 1 piece of cheese cloth


Pour yogurt, sugar and vanilla in a bowl and mix everything.
Whip the cream and fold into the yogurt mixture.
Take a colander, line it with a cheese cloth and put it on top of a bowl to collect the liquid
Fill the mixture in the colander and put everything in the fridge, best overnight.
Flip the "BOMB" on to a plate, put fruits around and dust with sugar if necessary.


Freitag, 19. August 2011

The World's Five Best Burger Recipes

Here's what you will need:

one and a half lb lean ground beef two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chiles eight slices pepper Jack cheese, 2x1x1/4 inch (about four oz) four kaiser rolls, split a quarter cup Old El Paso taco sauce or Old El Paso Thick 'n Chunky salsa

Prepare as follows:

1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely. 2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce.

Zesty Burgers- 4 Servings

Thanks to for this delicious recipe.

The ingredients you'll need are:

1 to 1 1/4 pounds of lean ground beef 1/4 cup of chopped onion 2 tablespoons of green pepper, finely chopped 3 tablespoons ketchup 1 tablespoon of prepared horseradish 1 teaspoon of salt 2 teaspoons of prepared mustard 1 dash of pepper your favorite burger toppings 4 split buns, toasted


Combine lean ground beef with onion, green pepper, ketchup, horseradish, salt, mustard, and pepper; mix lightly. Shape into 4 patties about 1/2 inch thick. Grill or broil to desired doneness, about 5 to 7 minutes on each side. Serve with a variety of toppings and split toasted buns.

Texas Stuffed Grilled Burgers- Serves 5

Thanks to for this terrific, original recipe.

Ingredients you'll need:

5 pounds lean ground beef 6 tablespoons Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to taste 2 cups chopped onion 2 cups chopped fresh mushrooms 2 cups chopped cooked ham 3 cups shredded Cheddar cheese

To prepare:

Preheat your grill for high heat. When hot, oil the grate lightly. In an appropriately sized bowl, mix the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until everything well blended together. Hand shape between 8 and 10 balls, and then flatten them into patties for grilling. On half of the patties (4-5), distribute the onions, the mushrooms, the chopped ham and the cheddar cheese. Cover the piles with the remaining patties, making certain to enclose the filling and to tightly seal the patties together. Grill the 4-5 patties for somewhere between 8 and 10 minutes on each side, or until the cheese in the middle has melted and the burger is well done.

Marinated Hamburgers

Thank you for this culinary delight.

The ingredients you'll need:

3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar

To prepare:

Combine the ingredients.

Use a pound and a half of ground beef to make patties.

Put the burgers in a covered container and pour the marinade over them. Cover and refrigerate overnight.

Remove from marinade and sear over high heat to seal in the juices.

Mushroom Stuffed Burgers- serves 6

This too is from If you're smart, you'll visit often.

Required ingredients are:

1 1/2 pounds hamburger 1/4 cup finely diced onion 2 eggs, lightly beaten 3/4 cup soft bread crumbs 1/4 cup ketchup 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1/2 pound sliced mushrooms 6 slices Swiss cheese

Proceed as follows:

Mix together the first 7 ingredients. Create a dozen patties, each about a quarter of an inch in thickness. Lightly saute the mushrooms in the butter. Put the sauteed mushrooms on 6 of the patties. Then top with the remaining 6 patties, sealing the edges tightly.

Broil or grill to desired doneness. Top with cheese. Serve on toasted buns.

I hope you will enjoy all five burgers as much as I do. And, if you want even more variety in your backyard cooking, you can find many more good burger recipes on the net.

Freitag, 15. Juli 2011

World's Best Lasagna

World's Best Lasagna Recipe


  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese


  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Dienstag, 5. Juli 2011

Herb Roasted Chicken

Herb Roasted Chicken 

italian-herb-roasted-chicken-fb.jpg (325×325)
1 whole chicken, medium-sized (I used a 6 1/2 pound one)
1 cup margarine or butter (either softened or melted)
1/2 lemon
1/2 medium-sizen sweet Spanish or Vidalia onion
5 or 6 cloves of garlic or a tablespoon of powdered garlic parsley to taste
Preheat oven to 400 degrees F.
Rinse chicken inside and out and remove the guts. Tuck the wing ends under (under the underarms). Place on a roasting rack or triangle in a metal roasting pan. 
Take the seeds out of the lemon half and stuff it into the bird. 
Take the skin off the onion half and stuff it into the bird.
Remove the skin from the garlic cloves and, you guessed it, stuff into the bir d 
(if you're using garlic powder, just spoon it right into the cavity).
Mix the margarine or butter with the parsley. 
If the butter (or margarine) is soft, use a butter spreader. If it's melted, use a pastry brush. Either way, you want to coat the top of the bird with the mixture. Be sure to get under the wings and on the sides. You don't need to flip the bird over to get the bottom.
Place in the oven.
Cook at 400 degrees F for 20 minutes.
Reduce heat to 350 degrees F and cook 15 - 20 minutes per pound. I cooked the 6 1/2 pound bird for about 2 hours at this temperature. When one hour of cooking time remains, rotate the roasting pan 180 degrees for more even cooking. 
For the last hour or so, check the bird every fifteen minutes. If it has a self-timer, use that as your gauge for when the chicken is done. If not, use an instant-read thermometer or do the 'handshake' test (e. g. try to 'shake hands' with one of the legs. The leg should pull away freely if the bird is cooked). Also, cut deeply into the breast and make sure the meat is white all the way through. If it's pink anywhere, keep the bird in for another 15 minutes.
Remove from the oven and wait about 10 minutes before carving.
Side dishes can be anything; usually potatoes or rice plus some sort of green vegetable.
The pan drippings, mixed with flour, make an excellent (although fatty) gravy.
Vary the spices if you wish. I didn't use any salt and pepper (the margarine I use has a little salt, as do many brands of butter). The original recipe calls for fresh thyme and parsley to be stuffed into the bird. You could also vary the citrus and instead go with an orange (probably an orange quarter, given the standard size of this fruit) if you want a sweeter meal. I suppose you could also use shallots instead of onion.