Cheeseburger Sliders Recipes

Ingredients:

1 Pound Ground Beef
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Sea Salt
1/2 Tsp. Ground Black Pepper
1 Package King’s Hawaiian Sweet Bread Rolls
6 Slices American Cheese
1/4 Cup Butter, Melted
1 Tsp. Sesame Seeds

Directions:

Carefully remove the rolls from the package without separating them.
Cut the sheet of rolls horizontally in half.
Place the bottom half in a baking sheet.
Cook the ground beef with the spices in a skillet until crumbly.
Spread ground beef evenly on top of the rolls.
Place the cheese slices over the ground beef.
Place the top of the rolls over the cheese.
Mix the sesame seeds with the melted butter and brush on top of the rolls.
Bake in 375 degree oven for 20 minutes.
Remove from oven and slice along the roll seams. Serve hot with ketchup for dipping.

If you want to freeze them or refrigerate leftovers place them in freezer safe containers. Microwave frozen sliders for 4-5 minutes. Microwave refrigerated sliders for 2 minutes.

yummy – Crispy prawns with wasabi mayo & sweet chilli pepper dip

Ingredients
  • egg
  • 100g potato flour (see tip, below)
  • 24 raw tiger prawns, de-veined and tail removed
  • 700ml groundnut oil, for fryingFor the wasabi mayo
  • 2 tsp wasabi powder
  • 6 tbsp mayonnaise
  • 2 pinches caster sugar For the sweet chilli pepper dip
  • 1 roasted red pepper from a jar, sliced
  • 5 tbsp sweet chilli sauce
  • 1 tsp lime juice

Crispy Orange Beef recipes

Ingredients

Direction

  1. Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
  2. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
  3. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
  4. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Salmon Sushi Roll

Ingredients

Directions

  1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Korean Clam Soup recipes

 INGREDIENTS
  • 12 little necked clams
  • 1 stalk green onion
  • 1 red pepper or jalapeño
  • 1 clove garlic
  • Salt
  • Black pepper
  • Water
COOKING DIRECTIONS
  1. Thoroughly wash and clean clam shells and remove any visibile sediments.
  2. In a large bowl or pot, add water and 2-3 teaspoons of salt. Place clams and let it soak for at least 3 hours.
  3. Cut green onion into 1-inch long pieces.
  4. Cut red pepper or jalapeño into match stick sizes approximately 1-inch long.
  5. Mince garlic. Set all vegetables aside.
  6. Discard salt water and rinse clams once more. Put clams into a pot and add 6 cups of water.
  7. Bring pot to boil on high heat. When clam shells start to open, lower heat to medium.
  8. Add green onion, red pepper, and minced garlic.
  9. Season with salt and balck pepper, bring it to a boil once more. Serve hot.

Summer Almond Recipes

1. Almond and Soya Milk Smoothie

Serves: 4
Preparation time: 15 minutes
Cooking time: no cooking time

Ingredients:
Almond Flakes – 100g
Soya Milk – 750ml
Honey – 150g
Whole almonds – 350g
Banana – 200g

Method:
In a mixer jar, take whole almonds without skin, add soya milk, honey and banana in it. Blend it and garnish with roasted almonds flakes.
Tip: Add a berry flavour as per availability to enhance flavour.

Nutrient Analysis:
Calories 3588
Protein 122g
Total fat 240.6g
Saturated 17.4g
Monounsaturated 144g
Polyunsaturated 56.6g
Carbohydrates 267.6g
Fibre 40.8g
Cholesterol 0mg
Sodium 440.7mg
Calcium 2154mg
Magnesium 1407.6mg
Potassium 4351mg
Vitamin E 118.5mg

2. Almond, oranges and Roast Pumpkin salad

Serves: 4
Preparation time: 50 minutes
Cooking time: no cooking time

Ingredients:
Pumpkin – 50g
Fresh Orange – 50g
Mixed Lettuce – 200g
Almond Flakes – 50g
Olive oil – 25g
Honey – 10g
Mustard – 10g
Almond paste – 20g
Balsamic vinegar – 20ml
Almond slivers toasted – 30g

Method:
Cut Pumpkin into wedges and marinate it with honey, rosemary and roast it for 30-35 minutes or until cooked at 180 C.Peel fresh orange and cut into wedges. Then, in a bowl, add olive oil, honey, salt and almond paste, and balsamic. Blend it and keep it aside.

In a bowl mix all the ingredients, including lettuce, roasted pumpkin, then add dressing and plate it.Sprinkle with toasted almond slivers.

Nutrient Analysis:
Calories 853
Protein 24.3g
Total fat 70.7g
Saturated 6.9g
Monounsaturated 48.9g
Polyunsaturated 14g
Carbohydrates 39.7g
Fibre 10.4g
Cholesterol 0mg
Sodium 121mg
Calcium 356.2 mg
Magnesium 324.9mg
Potassium 817.8mg
Vitamin E 28.6mg

3. Almond and Peach relish

Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes

Ingredients:
Almonds whole – 400g
Peach – 350g
Sugar – 150g
Cinnamon – 1no.
Star anise �“ 1no.
Fresh red chili – 1no.
Balsamic Vinegar – 50ml

Method:
In a clean bowl, soak whole almonds in hot water and keep it for 15 minutes. Then remove the skin.On a clean chopping board cut peach in dices and keep it aside. Take fresh red chili, slit it and remove the seeds and keep it aside.

In a pan, put grain sugar and caramelize it add whole skinless almonds in it. When it is done add diced peach, cinnamon stick, star anise and slit chili in it and cook further.Add Balsamic vinegar in it and let it reduce.Add the blanched and peeled almonds and let it simmer for 20 minutes.