CHEF DELICIOUS FOOD: FAST FOOD

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Etiquetas: ALL, CHEESE, FAST FOOD, TURKEY

TURKEY BURGERS WITH BRIE, CRANBERRIES, AND FRESH ROSEMARY

Ingredients

* 1 slice white bread, torn into small pieces
* 1 clove garlic, minced
* 3 tablespoons boiling water
* 1 pound ground turkey
* 1/2 medium red onion, chopped
* 1/4 cup dried cranberries, chopped
* 2 ounces Brie cheese, cubed
* 2 tablespoons tomato ketchup
* 2 sprigs fresh rosemary, chopped
* salt and pepper to taste

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties. Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Etiquetas: ALL, FAST FOOD, FISH

SALMON BURGERS

Ingredients

* 2 1/2 pounds king salmon fillet, skinned and de-boned
* 1 cup dry bread crumbs
* 1/2 cup minced red onion
* 1 tablespoon Dijon mustard
* 2 teaspoons prepared horseradish
* 2 eggs, lightly beaten
* 1 tablespoon minced fresh rosemary
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons olive oil

Directions

Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Salt, and pepper. Chill at least 30 minutes in the refrigerator. Preheat an outdoor grill for medium-high heat. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Etiquetas: ALL, FAST FOOD, VEGETABLE

FRIED STUFFED POTATOES

Ingredients

4 large potatoes (peeled)
1 lb seasoned ground beef
vegetable oil
4 eggs
2 tbsp milk
1 tspn salt
dry bread crumbs

Directions

First boil the potatoes until they are fully cooked. You should be able to stick a fork in them. Take the potatoes out and place on a dish. Mash the potatoes, adding the salt milk. Stir well. For the seasoned ground beef, use seasoned ground beef (picadillo) recipe from the recipe section.

After the picadillo is prepared, grab a handful of mashed potatoes and indent a hole in it to make a bowl shape. Grab another handful and repeat. Now place a few tbsp of the picadillo in the hole and bring the two halves together and make into a round ball. Whip the eggs into a bowl, and prepare the dry bread crumbs by spreading them on a plate. Dip the potato ball into the egg mixture, using a fork to roll the potato ball so that it is fully covered in egg. Then place the potato ball on the plate with the bread crumbs, and spread it around until it is fully covered. Repeat this until you have used up all the potato or picadillo. Refrigerate for 4 hours.

In a frying pan, heat the oil over medium-high heat. Fry the potato balls until they are golden brown. Make sure they are cooked all around, but do not burn them! Place on a plate with paper towel to soak the excess oil. Enjoy!

Etiquetas: ALL, FAST FOOD, HAM

HAM CROQUETTES

Ingredients

1 lb smoked ham (grounded)
4 tbsp butter
1 tspn lime juice
1/2 tspn nutmeg (grated)
1 tbsp parsley (chopped)
1 tbsp flour
vegetable oil
2 eggs
2 cups milk
1 tspn salt and black pepper
2 cups dry bread crumbs

Directions

In a small sauce pan, melt the butter in low heat until it starts to foam. Whisk in the flour and then add the milk, stirring occasionally until the sauce begins to thicken into a paste. Add the ham, salt and pepper, nutmeg, lime juice, and parsley and stir the mixture well. Cook in low heat for a couple of minutes. Place the mixture in a bowl, and refrigerate for 1 hour letting the mixture cool.

In the mean time, whip the eggs in a bowl. Then pour the bread crumbs into a second bowl. Take the ham mixture out of the refrigerator, and shape into small cylinders, about 1 inch thick by 3 inches in length. Dip them into the egg, then roll them on the bread crumbs, placing them on a large platter. Cover the croquettes with plastic wrap and refrigerate for a few hours or overnight when done.

Heat the oil in a frying pan over medium-high heat, and fry half a dozen of the croquettes at a time, rolling them occasionally so they cook on all sides. Cook until golden browned on all sides, but be careful not to burn them! Remove them and place them on a platter covered with paper towel to drain the excess oil. Serve with a cool Cuban drink and enjoy!

KING RANCH CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1 tablespoon chicken bouillon * 1 cup chicken broth * 1 cup chopped onion * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/2 cup diced red bell pepper * 1 (14.5 ounce) can diced tomatoes with green chile peppers * 2 (8 ounce) cans chili beans, drained * 12 (8 inch) flour tortillas * 3 cups shredded Colby-Monterey Jack cheese Directions Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

CHEESE LOVER'S CHICKEN

Ingredients * 2 (15 ounce) cans tomato sauce * 1 (6 ounce) can tomato paste * 1 tablespoon white sugar * 1 teaspoon dried parsley * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 medium garlic clove, chopped * 3 pounds skinless, boneless chicken breast halves * 1 cup fine dry bread crumbs * 1 pound Cheddar cheese, shredded * 1 pound mozzarella cheese, shredded * 1 teaspoon garlic salt to taste * salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.

CHICKEN NOODLE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 6 ounces egg noodles * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 cup sour cream * salt to taste * ground black pepper to taste * 1 cup crumbled buttery round crackers * 1/2 cup butter Directions Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

CHICKEN FLORENTINE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1/4 cup butter * 3 teaspoons minced garlic * 1 tablespoon lemon juice * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 tablespoon Italian seasoning * 1/2 cup half-and-half * 1/2 cup grated Parmesan cheese * 2 (13.5 ounce) cans spinach, drained * 4 ounces fresh mushrooms, sliced * 2/3 cup bacon bits * 2 cups shredded mozzarella cheese Directions Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN SPAGHETTI CASSEROLE

Ingredients * 3 cups cooked, cubed chicken meat * 8 ounces spaghetti, broken into pieces * 1/4 cup chopped pimento peppers * 1/4 cup chopped green bell pepper * 1/2 cup chopped onion * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/4 cup white wine * 2 cups shredded Cheddar cheese * salt and pepper to taste Directions Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C).In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

BROCCOLI CHICKEN DIVAN

Ingredients * 1 pound chopped fresh broccoli * 1 1/2 cups cubed, cooked chicken meat * 1 (10.75 ounce) can condensed cream of broccoli soup * 1/3 cup milk * 1/2 cup shredded Cheddar cheese * 1 tablespoon butter, melted * 2 tablespoons dried bread crumbs Directions Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.