www.ManjulasKitchen.com Learn how to make Pani Puri, an Indian treat. Makes about 60 puris. Ingredients Pani (Spicy Water) 1 cup mint leaves (Pudina) 2 to 4 green chilies (adjust to taste) 3 tablespoons tamarind paste (Imli) 3 tablespoons lemon juice 1 teaspoon black salt 1 teaspoon salt (adjust to taste) 1/4 teaspoon ginger powder 1/8 teaspoon asafetida (Hing) 1 tablespoon roasted cumin seed powder 1 tablespoon sugar (adjust to taste) 1/2 teaspoon black pepper 4 cups water (adjust to taste) Puris: 1/4 cup All Purpose flour (Maida or Plain Flour) 3/4 cup fine Sooji (Semolina Flour) 1/2 cup water (as needed)

Popularity: 19% [?]

DENNY’S RESTAURANT has gained a loyal following with mouth-watering items like their Belgian Waffle Platter, Veggie-Cheese Omelette, Country-Fried Steak & Eggs, Fabulous French Toast Platter, Grilled Chicken Breast Salad, Buffalo Chicken Strips, T-Bone Steak & Shrimp, Grilled Tilapia and Mushroom Swiss Burger.

Originally named Danny’s Donuts, Denny’s Restaurant went on to become one of our most popular family eateries.

In 1977, Denny’s introduced the Grand Slam Breakfast in Atlanta as a nod to Hank Aaron. It went on to become Denny’s most famous, and still-popular, breakfast.

Today, besides its famous pancakes, Denny’s is becoming renowned for its nutritious Breakfast items. Such as its Carb-Watch Ultimate Omelette: a three-egg omelette with sausage, bacon, green peppers, mushrooms, onions and diced tomatoes. Topped with shredded Cheddar cheese and served with tomato slices.

It serves many popular salads, including the Grilled Chicken Breast Salad – a seasoned, grilled chicken breast sliced and served on top of mixed greens with tomatoes, cucumbers, red onions and Cheddar cheese. Served with the dressing of your choice and dinner bread.

 

And then there’s Denny’s Steakhouse Strip & Shrimp, a new mouth-watering 8 oz. strip steak and six of our new lightly seasoned, golden-fried shrimp. Served with your choice of two sides and dinner bread.

 

 

 

 

 

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are DENNY’s most popular recipes of all time…

*

–Denny’s Cheese Soup–

 

4 tablespoons butter or margarine

10 ounces cream of chicken soup

10 ounces cream of celery soup

1/2 soup can Kraft’s mayonnaise

1 jar Cheese Whiz – (8 oz)

1 can chicken broth – (14 oz)

Salt — to taste

Freshly-ground black pepper — to taste

 

Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper.

Stir occasionally until piping hot – but don’t let it boil.

 

*

 

–Denny’s Chicken Fried Steak–

 

4 Cubed steaks

Corn oil

Season salt

2 tablespoons Lambrusco’s red wine Or Juice

2 cups Bisquick

1/4 pound Butter or margarine — Melted

1/3 cup Cooking oil

 

The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the Bisquit mix.

Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375~ about 30 minutes.

*

 

–Denny’s New York Style Cheesecake–

 

3 lbs. cream cheese

1 3/4 c. sugar

1 1/4 c. sour cream

1/4 tsp. salt

1 tsp. vanilla

1 tsp. lemon juice

6 eggs

1 tsp. grated lemon peel

 

> Crust:

1 1/2 c. graham cracker crumbs

4 oz. butter, melted

1 tsp. cinnamon

1/4 c. sugar

 

Note: You can add a number of favorite filling ingredients. A favorite of mine is fresh raspberries.

Combine the graham cracker crumbs with the cinnamon and sugar. Add the melted butter. Press into pans and set aside. Cream the cheese, then add the remaining ingredients with the eggs last. Whip until smooth.

Bake for 20 minutes at 350 degrees, then turn down oven and bake for 55 minutes to 1 hour at 275 degrees. If the top starts to overflow the pan, press in sides gently.

After the baking is done, put wax paper on top and place a plate on top of paper to weigh it down. Cool. Top with sour cream layer and chocolate swirls; strawberries or leave plain.

 

 

 

*

 

Or Try…

–Denny’s Bacon Caesar Burger–

1 Hamburger bun

1 Hamburger pattie

1 slice Romaine lettuce

2 Hamburger slices of dill pickles

1 slice of red onion

2 slices of tomato

2 slices Monterey Jack cheese

2 slices of bacon cooked

1/4 cup Caesar dressing – served on the side

 

Cook hamburger pattie and season with salt and pepper. Toast the bun separately in a skillet, or you can even do this in the oven using the broiler. Assemble like this:

Starting from the bottom bun.

Bottom bun: slice of romaine lettuce, 2 slices of tomatoes, 2 slices of pickle, onion, hamburger pattie, 2 slices of Monterey Jack cheese, 2 slices of Bacon placed crossways, Top Bun

Dip your burger in the Caesar dressing.

 

*

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

And – Here’s a personal favorite that’s gaining popularity in the restaurants:

 

–Denny’s Chicken Fajita Breakfast Skillet–

 

2 Boneless Skinless Chicken Breast Halves

2 cups Home Fries or Hash browns

1 teaspoon Fajita Seasoning

1 Small Bell Pepper

1 Small Onion

4 Eggs

1/4 cup Half and Half

1/2 cup Shredded Cheese

1/2 cup Sour Cream (optional)

1/2 cup Guacamole (optional)

Salt and Pepper

Salsa (optional)

 

Rub chicken breast with fajita seasoning and let marinade for 1/2 hour. Slice marinated chicken into strips. Use cooking spray and braise chicken in a hot skillet until done.

Add onion and bell pepper to skillet fry and stir on high so as to cook quickly. Remove all from heat and set aside.

Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters. Mix egg with half and half, salt and pepper to taste. Cook egg mixture into two separate omelets.

Place on top of browned potatoes. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.

Sprinkle with 1/4 cup cheese on each platter of fajita platter. Serve with sour cream, guacamole, and salsa if you like.

- Brian Alan Burhoe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Popularity: 3% [?]

In an era when so-called value menus are attempting to lure customers with dollar-priced snacks and bite-sized burgers, Carl’s Jr. is proving that taste and quality never go out of style.

With the creation of its ultimate premium burger, the Prime Rib Six Dollar Burger, Carl’s Jr. set a new standard for quality fast-food and re-defined value in comparison to similar items available at fancy sit-down restaurants thoughout West Coast communities.

 The new high-end burger is the latest in the Carl’s Jr. string of “meat-as-a-condiment” menu items, which have included the Pastrami Six Dollar Burger and the Philly Cheesesteak Six Dollar Burger. The newest meat-on-meat creation is sure to satisfy even the hungriest of prime rib lovers.

The Prime Rib Six Dollar Burger consists of a charbroiled, 100 percent Black Angus beef patty topped with thinly-sliced prime rib, melted Swiss cheese, grilled onions and horseradish sauce all on a toasted Ciabatta roll – and all for about the price of a gallon of gasoline.

With enough spice to challenge even a jalapeño-lover’s taste buds, the Jalapeño Chicken Sandwich is also topped with Carl’s Jr.’s zesty, signature Santa Fe sauce and Pepperjack cheese, so it’s sure to leave stomachs satisfied and eyes glistening.

 

By combining the spicy success of the Jalapeño Burger and Jalapeño Six Dollar Burger with the juicy flavor of its marinated and charbroiled chicken breast sandwiches, Carl’s Jr. extends its history of product innovation in the quick-service restaurant industry. Carl’s Jr Charcoaled Burger Restaurant has united fast-food with real home-cooked taste. Among their most popular items are:

1. Parmesan Chicken Sandwich – A Crispy Chicken Fillet with Melted Cheese and Marinara Sauce on a Seeded Bun.

2. The Big Carl – Two charbroiled beef patties, our classic sauce, two slices of American cheese, and lettuce all on a toasted sesame seed bun.

3. Green Burrito Taco Salad – Seasoned Ground Beef with Refried Beans, Jack and Cheddar Cheeses, Lettuce, Fresh Salsa, Hot Sauce and Sou.r Cream in a Crispy Flour Tortilla Bowl.

4. Chili Cheese Fries – Natural Cut French Fries smothered in Chili and Shredded, Melted Jack and Cheddar Cheeses.

 

>>>And here are their most popular items – complete recipes so you can make ‘em at home!

–Carl’s Jr’s Famous Star–

1/4 pound ground chuck

1 large sesame-seed bun

Kraft mayonnaise

Heinz ketchup

Heinz hamburger relish (the red stuff)

Vlasic hamburger slices

tomato, white onion, lettuce

Pre-Prepare your Condiments:

Mix 1 Tablespoon ketchup with 1/2 Tablespoon relish, set aside. Chop the lettuce…you’ll need a handful per burger.

Thinly slice the tomato and onion. You’ll need 1-2 tomato slices, and 3-4 rings of fresh onion. (These amounts are for each Famous Star.

Divide one pound of ground chuck ito 4 equal portions. On waxed paper, form each portion into 5 inch round patties. Freeze for at least an hour.

Keep any spares frozen until needed. Obviously you’ll do this in advance. When cooking time draws near, toast the faces of the bun (top and bottom) on a 375 electric griddle. They should be an even tan color.

1. Preheat either an outdoor gas barbecue, or an indoor electric one. After it is pre-heated, place a still-frozen beef patty on the grill, pressing down firmly for 4-5 seconds. (This will get you the grill marks) Salt liberally. Cook for 3 minutes (gas) or 5-6 minutes (electric). Eyeball it—if it looks ready to turn, turn it.

2. While the beef is cooking, dress your bun as follows: Top Half: Your pre-mixed special sauce (ketchup and relish) 1/2 Tablespoon mayonnaise Bottom Half: 1/2 Tablespoon mayonnaise 3 pickle slices 1 handful of chopped iceberg lettuce 1-2 tomato slices 3-4 fresh rings of onion.

3. Turn the beef patty over, press down firmly with a spatula for 3-4 seconds, and salt liberally. (Don’t be afraid to have a few flames “kiss.” the burger…they are charbroiled.

4. Place the cooked beef patty on the dressed bottom bun, add the top. Carl’s Jr’s Famous Star 88 Want to make a Carl’s Jr All-Star ? After placing the beef on the bottom bun, add a slice of real Amercian cheese on top of the patty, then 2 slices of cooked bacon before placing the top bun on. (Criss-cross the bacon in an X pattern)

 

–Carl’s Jr. Chicken Club–

 2 Whole chicken breasts, Boned and halved

1 Cup Teriyaki marinade (Lawry’s Is best)

4 Whole-wheat hamburger buns

8 Slice Bacon

1/4 Cup Mayonnaise

1 Cup Alfalfa sprouts, loosely

Packed

4 Lettuce leaves

4 Large Tomato slices

4 Slice Kraft Swiss Cheese Singles

Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. Preheat a clean barbecue to medium grilling heat.

Brown the faces of each bun in a frying pan on the stove. Keep the pan hot. Cook the bacon in the pan until crisp, then set aside.

Grill the chicken breasts 5 to 8 minutes per side, or until cooked through. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom. Divide the sprouts into 4 portions and mound on each bottom bun.

On the sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken breast half on each of the sandwiches, a top the tomato. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other.

Top off the sandwich with the top bun. Microwave for 15 seconds on high. Makes 4 sandwiches.

 

Bon Appetit!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous Blogs and culinary websites, including the popular WUVING.com.

 In 2008, Carl’s Jr. introduced its “Fake Restaurant” ad campaign. By using actors and props, Carl’s Jr. created a formal gourmet burger restaurant to demonstrate–via supposedly hidden cameras–people enjoying the burgers and the fact they will happily pay $14-16 for a Carl’s Jr. Six Dollar Burger, which actually is priced at only around $3.99 plus tax.

Popularity: 3% [?]

Learn how to remove giblets and then cook a Christmas duck recipe in this free cooking video on making a Christmas Duck Recipe. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis

Popularity: 2% [?]

I really like my gas grill, genuinely. It is a no fuss, no muss preference for grilling outside. Mine is even connected to my house gas line so I do not have worry about replacing the tank. But for true BBQ or smoking, I still turn to my charcoal kettle grill, you just cannot beat it for its simplicity and good flavor. Huh? Isn’t grilling and BBQ the exact same thing? No, there’s a difference, let me explain and share with you some BBQ tips and tricks for cooking on a charcoal grill.

Grilling vs BBQ vs Smoking

Grilling is cooking directly above a higher high temperature. You grill a steak or even a hamburger. BBQ is cooking directly or indirectly over a decrease far more moderate heat. You BBQ ribs or chicken. Smoking is really slow cooking above indirect heat in an enclosed space. You smoke a turkey, ribs, brisket and so forth. The slower cooking of BBQ and smoking enables the inclusion of seasonings to permeate the meat and for the meat to absorb additional moisture to allow it to be oh so tender. Yes, you possibly can season a steak with a rub but it truly is cooked at a increased heat and far more quickly, consequently the seasoning is an add-on to the surface of the meat not a flavoring through it.

Light My Fire

Light your charcoal about 30 to 40 minutes before you plan to cook above it. In the event you use lighter fluid be certain it has burned off properly before you set the meat on the grill, otherwise you turn out with lighter fluid flavored BBQ. Ick. The charcoal is ready when it’s mostly ashy gray in the daylight or glowing red in the dark.

Position your hand above the grill to establish the heat; 2 seconds is Hot, 3 to 4 is Medium Hot and 4 to 5 seconds is Medium.

Control The Temperature

Keep a spray bottle of water handy for flare ups. Move the meat to the side, spray the flare up with water, wait for it to die down and replace the meat. You also can smother it with the lid, but make guaranteed to move the meat as well so it doesn’t char. In case you need a hotter fire, push the charcoal together into a concentrated pile and fan it or lower the grill closer to the coals.

If you have to reduce the heat; spread the charcoal out, spray lightly with water, raise the grill away from the heat. These are just a couple BBQ tips and tricks for cooking on charcoal to get you started. The biggest one should be to relax and have fun and get pleasure from the outcome!

Popularity: 3% [?]

Chef Keith Floyd presents an easy to follow step by step guide to cooking with mussels. Classic moules mariniere recipe video from BBC cookery show ‘Floyd on Fish’. More about mussels: www.bbcgoodfood.com and mussel recipes here: www.bbcgoodfood.com

Popularity: 1% [?]

Decorated with an Australian Outback theme, Outback Steakhouse is a great place for the whole family to eat.

Although beef and steak items make up a good portion of the menu, the concept offers a variety of chicken, ribs, seafood, and pasta dishes. Restaurants display Aboriginal art, boomerangs, Australian maps, and other Aussie themed decor.

The menu continues the Outback theme with items like Kookaburra Wings, Walkabout Soup, and Grilled Shrimp on the Barbie, among many others.

Every day they start out fresh, making every one of their Aussie soups, salad dressings and sauces from scratch.

As part of Operation Feeding Freedom, Outback Steakhouse has been involved in feeding our military troops stationed in Afghanistan. Over a number of trips, they have fed our brave American, Canadian and British soldiers involved in combat operations over there.

The Operation Feeding Freedom menu featured signature dishes such as the Outback Bloomin’ Onion, Bonefish Bang Bang Shrimp, and Fleming’s Calamari. Also served were thick and juicy steaks, potatoes, Carrabba’s signature pastas, Bonefish Longfin Tilapia with Lobster Thermidor Sauce and Roy’s Beef Short Ribs.

 

>>> And now here is their most popular meal of all – OUTBACK MARINATED STEAK WITH SAUTEED MUSHROOMS & AUSSIE FRIES…

 

–Outback Steakhouse Steak Marinade–

1-2 pounds of steak – Sirloin, T-bone or rib steak

c. beer or ale

2 t. brown sugar

1/2 t. seasoned salt

1/4 t. each- black pepper and MSG

Let the steak marinate in the beer for at least an hour in the refrigerator.

Mix the dry ingredients together well.

After marinating, sprinkle the dry mix over the steak. Rub it all over the steak. Let the steak sit in the refrigerator another thirty minutes.

Put a pat of butter on the grill. When it’s very hot, add the steak. Cook to desired doneness.

Grilling tip: When grilling steaks, they will be much better if you let them come to room temperature first before grilling.

 

–Outback Steakhouse Sauteed Mushrooms–

1/2 c. chopped onions

3 T. butter or olive oil

1 can beef broth

32 oz jar button whole mushrooms, or fresh mushrooms

1/3 cup red wine.

Saute onions in butter or olive oil until translucent.

Add beef broth and onions ito a saucepan. Simmer on low about 15 minutes.

Add mushrooms with juice from jar and wine. Simmer additional 15 minutes.

 

–Outback Steakhouse Aussie Fries–

1 lb. bag of Frozen French Fries

1 Cup shredded Colby Jack cheese

6 pieces of Bacon, cooked

24 Fl. Oz. Peanut Oil

Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a french fry in there it will cook immediately. If the french fry sinks to the bottom, and barely bubbles, it is not hot enough.

Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done.

When all french fries are done cooking, and drained place them onto a platter.

Salt the french fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.

>>Dipping Sauce:

1/2 C. Sour Cream

1 Tbsp. Prepared Horseraddish

dash Cayenne Pepper

dash Salt

dash black pepper

Combine all ingredients and mix well.

 

Or try…

–Outback Steakhouse Queensland Chicken and Shrimp–

1/2 C. milk

2 Tbsp butter

1/2 pint cream

1/4 tsp poultry seasoning

1/8 – 1/4 tsp cayenne (adjust to taste)

1/8 tsp white pepper

1/8 tsp onion powder

1/2 C. white wine

1 Tbsp garlic powder

1 lb. linguine

4 chicken breasts

8 oz shrimp

1 Tbsp olive oil

Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside.

Cook linguine to the al dente stage. Sauté chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté shrimp in pan, adding wine if necessary.

Serve each breast on a bed of linguine with shrimp. Cover with sauce.

 

–Outback Kookaburra Wings–

1/4 C. butter

1/3 C. Crystal Louisiana Hot Sauce

1 to 1 1/2 tsp. taco seasoning (Old El Paso is great)

1 to 1 1/2 tsp. Good Seasons Italian Salad Dressing Mix

Oil for frying

20 wings

Heat butter, sauce, and seasons over medium heat until all flavors are well blended. Fry wings for 10 minutes or until done. Toss wings and sauce together while wings are still hot.

 

Dig In and Enjoy, Mate!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

 

Other Popular items on Outback Steakhouse Menu:

- Alice Springs Chicken Quesadilla - A bold twist on a classic. Outback Steakhouse stuff theirs with the freshest grilled chicken breast, sautéed mushrooms, crispy bacon, melted cheeses and our honey mustard sauce.

- Crab Stuffed Shrimp – Tender golden shrimp stuffed with succulent lump crab meat and drizzled with a light lemon butter sauce.

- Kookaburra Wings – Chicken wings tossed in a savory blend of secret spices and paired with a cool creamy Blue Cheese dressing and celery. You can choose mild, medium or hot.

Classic Roasted Filet Wedge Salad – Tender sliced roasted filet with a cool, crisp wedge of fresh Iceberg lettuce, Blue Cheese dressing, grape tomatoes, red onions, bacon and Blue Cheese crumbles, drizzled with a sweet balsamic glaze.

New Zealand Rack of Lamb – A rack of tasty New Zealand lamb with a rich Cabernet wine sauce. Served with garlic mashed potatoes and fresh seasonal veggies.

Roasted Filet with Port Wine Sauce – Seared, slow-roasted and sliced filet drizzled with a delicious port wine mushroom sauce. Served with garlic mashed potatoes and fresh seasonal veggies.

Chocolate Thunder From Down Under – An extra generous pecan brownie is crowned with rich vanilla ice cream, drizzled with their classic warm chocolate sauce and finished with chocolate shavings and whipped cream. A chocolate lover’s dream.

Popularity: 7% [?]

just an old slide show I built Be sure to click on my name then check out my web site thats listed there..

Popularity: 1% [?]

How to cook and garnish Chinese scrambled eggs; learn more about making Chinese food in this free cooking video. Expert: Hiu Yau Bio: Hiu Yau has been a home chef and occasional caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes. Filmmaker: Hiu Yau

Popularity: 3% [?]

Chicagoist at the Great American Beer Festival: Of Medals And Cooking With Sai-Shan-Tea
              One of the more surprising developments that came from the brewing of Sai-Shan-Tea was the decision of Goose Island to showcase it at the annual Great American Beer Festival in Denver. The festival has grown by leaps and bounds over the past five years — this year’s version sold out five weeks in advance — with an estimated 49,000 attendees. Goose Island Clybourn pub brewer Jared …

Read more on Chicagoist

Popularity: 3% [?]