Mmmmm.... Cheddar Stuffed Burger

Melting the cheese inside the burger makes the burger much better than melting the cheese on top.

Ingredients:

1 lb ground beef

4 ounces Cheddar cheese

Salt and pepper

4 burger buns

Tomato

Lettuce

Onion

Mayonnaise

Mustard

Ketchup

Season the meat with salt and pepper. Form 4 balls with the meat. Insert a piece of 1 ounce of cheese. Form the patties enclosing the cheese.

Cook the patties as usual, on the fry pan or on the grill. Your choice.

Assemble the burgers the way you like. I like it with mayonnaise, mustard, lettuce, tomato and onion and served with french fries or potato salad.

Enjoy!

Image is under Creative Commons licence.  Credit given to “jeffreyw” from Flickr.com 

Lamb Quesadilla Recipe

Quesadilla can be as simple as a flour tortilla filled with cheese or as fancy as filled with cheese and caviar.

This recipe is for a quesadilla filled with cheese and lamb steak.

Ingredients:

Flour tortillas

Lamb steak

Onion

Mushrooms

Cheese: Cheddar, Mozzarella or Monterey Jack

Salt and pepper

Garlic powder

Season the lamb steak with salt, pepper and garlic powder.

Grill the lamb steak.

Add chopped onions and mushrooms. Let it cook for a few minutes. Check the seasoning and add more if needed.

Heat the flour tortilla, place lamb steak on, then some onion and mushrooms and grated cheese. Top with another tortilla. Spray a little oil on the tortillas and put the quesadilla on the grill until the cheese melts and the tortillas are lightly browned. Cut in 4 pieces and serve.

Image is under Creative Commons licence.  Credit given to “Jennifer” from Flickr.com 

Delicious Ceviche Tostadas

Ceviche is any kind of seafood or fish marinated in lemon juice with or without spices. The marinating time will depend on .....

the fish or seafood you are using. Some require more time than others to “cook” in the acids of the lemon juice.

Ceviche is delicious served over tostadas (fried or oven baked corn tortillas).

I always spread a little refried beans on the tostadas before placing the ceviche on to prevent the tostada from softening. The ceviche is very moist.

I think the shrimp ceviche tostada on the picture looks very appetizing.

Image is under Creative Commons licence.  Credit given to “Shreveport-Bossier Convention and Tourist Bureau” from Flickr.com 

Light Hot Biscuits

I published a recipe for delicious light as a feather hot biscuits on Bubblews. You can find it here:

http://www.bubblews.com/news/1578295

Photo credit: Public Domain - Free image at Pixabay.com

Italian Tomato Sauce

This is a very good recipe to use on spaghetti, lasagna, ravioli and other pasta.
You can use fresh tomatoes or tomato paste.

Read More

COFFEE JELLO

1/2 cup cold coffee

3 envelopes unflavored gelatin (I used Knox) 

3 1/2 cups hot coffee (Freshly brewed coffee would be perfect) 

Sugar to taste (I used 1/3 cup) 

Let the gelatin soften in 1/2 cup cold coffee for 3 minutes then mix into the hot coffee.
Stir until all the gelatin is dissolved.
Sweeten to taste.
Place the gelatin mixture into a dish and chill.
When quite cold and almost jellied, beat up until it becomes a light foam.
Pour into mold and place in the fridge.
Serve with whipped cream.


Tip: A metal dish chills faster than a glass or plastic one.

The coffee jello is almost jellied

Beating the coffee jello. It changes to a lighter color.

Pouring the beaten jello into a glass dish

The coffee jello has set

RISOTTO WITH LOBSTER

(Risotto coi gamberi)


You can use either lobster or crab meat. Lobster is, however, considered more tasty.


The lobster should be about half the weight of the rice employed. A little more than a pound of rice and half this weight of lobster should be enough for six people.

• Chop fine a stalk of celery, a sprig of parsley, one carrot, half an onion and a clove of garlic.
•  Brown the vegetables in olive oil. When browned, add the lobster and season with salt and pepper.
• Stir and turn over the lobster several times and when it has become red, pour over as much hot water as is necessary to cook the rice.
• After the water boils for a while, remove the lobster leaving the saucepan on the fire.
• Put half of the lobster aside, and grind the rest.
• Rub the ground meat through the sieve and put it back on the fire.
• In another saucepan melt some butter and put into it little by little the rice that has been washed and dried.
• Stir and add the broth from the first saucepan.
• When the rice is almost cooked add the lobster that you have put aside, or rather its meat extracted from the shells, take from the fire and pour over it the ground lobster and add some grated cheese.