Posts tagged Black Pepper
November 21, 2009 · Filed under Chop Onion, Dry Bread Crumbs, Large Egg, Slice Cheddar Cheese · Tagged American Cheeseburger, Black Pepper, Bread Crumbs, Burger, Catsup, Chedar Cheese, Cooking Oil, Egg, Garlic Salt, Hamburger Buns, Mayonnaise, Mustard, Onion, Pickles, TomatoLettuce, Turkey Lean Ground, Yellow Onion
American Cheeseburger
1 pkg. The Turkey Store Lean Ground
1/3 cup catsup
3 tablespoons seasoned dry bread crumbs
2 tablespoon grated or finely chopped onion
1 large egg
½ teaspoon garlic salt
¼ teaspoon finely ground black pepper
4 slices (1/4 inch) red or yellow onion
Cooking oil
2 slices cheddar cheese
4 kaiser rolls or bakery-style hamburger buns, split
4 slices tomato
4 leaves romaine or red leaf lettuce
Optional condiments: mayonnaise, catsup, mustard slice pickles
In a large bowl, combine turkey, catsup, bread crumbs, egg, garlic salt and pepper. Mix well and shape into 4 patties about ½-inch thick. Cover and refrigerate while preparing charcoal grill. Coat patties and onion slices with cooking spray. Grill patties and onions over medium coals 6 to 7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling. Place rolls, cut side down on grill during last 1 to 2 minutes of cooking to toast lightly. Serve patties in rolls topped with grilled onions, tomato and lettuce. Serve with desire condiments. Makes 4 servings.
October 18, 2009 · Filed under High Heat, Preheat Grill, Single Layer · Tagged Aluminuum Foil, Asparagus, Balsamic Vinegar, Black Pepper, Corase Salt, Grilled Asparagus, Ice Water, Roasted Asparagus, Virgin Olive Oil
Grilled or Roasted Asparagus
1 bunch (2 ¼ pounds) fresh Victoria island Farms asparagus, trimmed
2 tablespoons extra-virgin olive oil
Balsamic vinegar (if grilled)
Coarse salt
Freshly ground black pepper
TO GRILL
1. Preheat grill
2. Fill a skillet with about 1 inch of water and bring to a boil.
3. Place asparagus in the boiling water and simmer for 1-3 minutes, or until nearly tender. Drain immediately and place in ice water to stop the cooking. Pat dry.
4. Brush asparagus with olive oil and grill over high heat for 2-4 minutes on each side. Remove from the grill, drizzle with balsamic vinegar and seasoned to taste with salt and pepper.
TO ROAST
1. Preheat over to 400°F.
2. Rinse asparagus under cold water and pat dry.
3. Place asparagus on a baking sheet covered with aluminum foil. Drizzle with olive oil, then toss to coat asparagus completely. Spread asparagus in a single layer and sprinkle liberally with salt and pepper.
4. Roast for 10-12 minutes, or until tender but still crisp. Makes 6 servings.
Source: Cooking in Style The Costco Way.
September 24, 2009 · Filed under Crumbled Gorgonzola Cheese, Dried Salad Green, Fresh Ground Black Pepper, Ripe Anjou Pears, Ripe Comice · Tagged Anjou Pears, Baby Green, Balsamic Vinegar, Black Pepper, Comice, Gorgonzola, Gorgonzola Cheese, Mustard, Olive Oil, Pears, Salad Greens, Salt, Walnuts
Baby Green with Glazed Walnuts, Pears and Gorgonzola
6 cups baby salad greens, washed and dried
2 ripe Comice or Anjou pears, quartered, cored and thinly sliced
1.2 cup (4 ounces) crumbled Gorgonzola cheese
1 cup Emerald Original Glazed Walnuts
Freshly ground black pepper
Dressing
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3-4 tablespoons olive oil
1 To make the dressing which together vinegar, mustard, salt and pepper in a large salad bowl. Drizzle in oil, whisking until combined.
2 Add salad greens and pears to the bowl and gently toss until lightly coated with dressing.
3 Sprinkle with cheese, glazed walnuts and pepper to taste. Serve immediately. Make 4-6 servings.
Source: Cooking in Style the COSTCO Way
July 10, 2009 · Filed under Grated Peel of Orange, Ground Black Pepper, Large Avocados, Medium Red Beefs, Seasoned Rice Vinegar · Tagged Black Pepper, Hass Avocados, Lettuce Leaves, Orange, Orange Juice, Red Beefs, Rice Vinegar, Salt, White Balsamic Vinegar
Ingredients:
4 medium red beefs
Juice and finely grated peel of 2 orange
4 teaspoons white balsamic vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
2 large ripe Hass avocados, pitted, peeled and cut in quarters
½ cup seasoned rice vinegar
8 lettuce leaves
Procedure:
- Preheat oven to 350°F.
- Wash beefs and trim off stems. Place in a small roasting pan and add ¼ cup water. Cover pan with foil and roast beefs in the oven for 50 minutes, or until a fork goes in easily with a little resistance.
- Remove beefs from the oven and let cool. Peel and cut into ¼-inch chunks; set aside.
- In a small bowl, prepare salad dressing by combining ½ cup orange juice, 1 teaspoon grated orange peel, vinegar, salt and pepper. Whisk to blend.
- Dip avocado quarters in rice vinegar.
- To serve, place a lettuce leaf on each plate. Arrange an avocado quarter on each lettuce leaf. Spoon ¼ of the chopped beefs over each avocado. Drizzle dressing over all Garnish with orange zest. Makes 8 servings.
Presented by California Avocado Commission, Del Rey Avocado, McDaniel Fruit, West Pak Avocado, Giumarra, Mission Produce, Index Fresh, Calavo Growers and Chilean Avocado Importers Association. Recipe courtesy of the Hass Avocado Board.
January 17, 2009 · Filed under Minced Garlic, Sliced Onion · Tagged Abitsuelas, Black Pepper, Corn Oil, Garlic, Green Beans, Onion, Parsley, Salt, Vinegar
Ingredients:
¼ k green beans or abitsuelas
2 tsp corn oil
3 tbsp vinegar
2/4 tsp black pepper
2 tbsp parsley
¼ tsp garlic, minced
1 pc onion, sliced
¼ tsp salt
Procedure:
- Steam green beans until tender.
- Place in bowl and add remaining ingredients
- Toss gently and refrigerate for at least 4 hours.
Photo courtesy: static.flickr
January 13, 2009 · Filed under Chopped Onion, Medium Green Pepper, Medium Onion, Shredded Cabbage, Small Cabbage, Small Carrot, Strips Green Pepper · Tagged Black Pepper, Cabbage, Carrot, Coleslaw with Green Pepper, Green Pepper, Onion, Sugar Vinegar Corn Oil
Ingredient:
¼ cup sugar
½ cup vinegar
1 tbsp corn oil
dash black pepper (ground)
1 head cabbage, small, shredded
1 pc onion, medium, chopped
1 pc carrot, small
2 pcs green pepper, medium, strips
Procedure:
- Combine sugar, vinegar, oil and black pepper and pour over cabbage, onion, carrot and green pepper in a bowl.
- Cover and let stand for several hours before serving.
Photo courtesy: photobucket
January 3, 2009 · Filed under Canned Mushroom, Chopped Mushroom, Chopped Onion, Chopped Parsley, Chopped Tomato, Ground Beef, Medium Eggplant, Medium Onion · Tagged Baked Stuffed Eggplant, Basil, Beef, Black Pepper, Canned Mushroom, Eggplant, Margarine, Oatmel, Onion, Parsley, Tomato
Ingredients:
6 pcs eggplant, medium
1 pcs onion, medium, chopped
3 pcs canned mushroom, chooped
dash black pepper
dash basil
100 gms beef, ground,
2 tbsp margarine
4 pcs tomato, chopped
¼ cup oatmeal
2 tbsp parsley, chopped
Procedure:
- Wash eggplant and cut in half lengthwise.
- Dice the pulp.
- Sauté the onions, mushrooms, seasonings and meat in the margarine.
- Stir in the tomato, chopped oatmeal and eggplant pulp.
- Cook until meat is slightly done.
- Spoon meat mixture into the eggplant shell and place in an oiled ver dish and bake 3500F for 20-30 minutes
- Garnish with parsley
Per Serving:
8 gm fats, 15 mg cholesterol, 2 mg sodium, 92 cal calories, 11 gm carbohydrates, 5 gm protein.
Photo courtesy: grouprecipes
