Vanilla Honey Lip Balm Ingredients
You'll need:- 2 tbsp. petroleum jelly
- 1/8 tsp. vitamin E oil
- 1 tbsp. beeswax
- 1 tsp. honey
- 1 tsp. vanilla extract
Wednesday, July 11, 2012
AkWaRd Of ThE wEeK: Lip Balm
Tuesday, July 10, 2012
Big Mac Sauce
McDonald's Shamrock Shake Copycat Recipe
(makes 1 giant shake, or 2 generously sized shakes)
Ingredients:
3 cups good quality vanilla ice cream
1 3/4 cups 1% milk
1/2 teaspoon peppermint extract
Green food coloring, if desired
Directions:
Blend all ingredients in a blender until completely thick and smooth. Pour into glasses and serve!
Purple ketchup...and 7 more failed food products we'll never eat again.
(makes 1 giant shake, or 2 generously sized shakes)
Ingredients:
3 cups good quality vanilla ice cream
1 3/4 cups 1% milk
1/2 teaspoon peppermint extract
Green food coloring, if desired
Directions:
Blend all ingredients in a blender until completely thick and smooth. Pour into glasses and serve!
Purple ketchup...and 7 more failed food products we'll never eat again.
McDonald's Shamrock Shake Recipe
McDonald's Shamrock Shake Copycat Recipe
(makes 1 giant shake, or 2 generously sized shakes)
Ingredients:
3 cups good quality vanilla ice cream
1 3/4 cups 1% milk
1/2 teaspoon peppermint extract
Green food coloring, if desired
Directions:
Blend all ingredients in a blender until completely thick and smooth. Pour into glasses and serve!
(makes 1 giant shake, or 2 generously sized shakes)
Ingredients:
3 cups good quality vanilla ice cream
1 3/4 cups 1% milk
1/2 teaspoon peppermint extract
Green food coloring, if desired
Directions:
Blend all ingredients in a blender until completely thick and smooth. Pour into glasses and serve!
The Perfect Burger
Tips:
- Ground beef and short ribs together will deepen the flavor in your burger.
- DON'T OVERSEASON YOUR BURGER! The only seasoning you need is salt and pepper.
- Grill at a high heat and let sear on each side. Don't touch the burger once you have it on the grill. Perfect burgers should be simple and left alone.
- Make your burger in this way and you will have a better chance than Fabio at winning Top Chef!
The perfect hamburger
Yields: 3 burgers
Ingredients:
1 lb. ground beef
8 oz. short rib meat, ground
3 potato burger buns
3 cheddar cheese slices
1 large tomato
1 large red onion
1 head butter lettuce
3 Tbsp. mayonnaise
3 Tbsp. ketchup
salt and pepper to taste
8 oz. short rib meat, ground
3 potato burger buns
3 cheddar cheese slices
1 large tomato
1 large red onion
1 head butter lettuce
3 Tbsp. mayonnaise
3 Tbsp. ketchup
salt and pepper to taste
Method:
In a large bowl, combine the ground beef and ground short rib, mix well.
Form three 8 oz. burgers patties.
Season each side of the burgers with salt and cracked pepper to taste.
Heat olive oil on grill pan, then start to cook the burgers for about 3 or 4 minutes on each side. Separately on the grill pan, grill onion slices until they are caramelized.
When the burgers are almost done, place a slice of cheese on each patty to allow the cheese to melt.
Once they are cooked, remove burgers from the pan and set aside and let rest for 2 minutes so the juice will redistribute into the meat.
While the burgers rest, grill the bread face down on the same grill until toasted on each side.
Spread a little mayo on the bread, top with the burger, lettuce and finish with ketchup.
Veggie Burgers That Don't Taste Bad
RECIPE: Quinoa Veggie Burger with Roasted Red Pepper Relish
Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and - the ingredient that really makes it - quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. This veggie burger is infinitely versatile when it comes to toppings, but we particularly like it with a cumin-accented relish of roasted red peppers.
MAKES 6 BURGERS
INGREDIENTS
FOR THE BURGERS
⅓ cup olive oil
4 cloves garlic, finely chopped
1 small carrot, finely chopped
1 small yellow onion, finely chopped
1 rib celery, finely chopped
2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry
1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
2 cups cooked quinoa
½ cup breadcrumbs
2 tbsp. oregano leaves, finely chopped
1 egg
Kosher salt and freshly ground black pepper, to taste
FOR THE RELISH
¼ cup finely chopped parsley
2 tbsp. fresh lemon juice
1 tsp. ground cumin
2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
½ small yellow onion, minced
6 hamburger buns, split and toasted
INSTRUCTIONS
1. Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add garlic, carrot, onion, and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans; season with salt and pepper and mix well to combine.
2. Divide mixture into six 5 1/2-oz. patties, about 4" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.
3. To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.
4. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.
Note: Individual veggie burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed.
Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and - the ingredient that really makes it - quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. This veggie burger is infinitely versatile when it comes to toppings, but we particularly like it with a cumin-accented relish of roasted red peppers.
MAKES 6 BURGERS
INGREDIENTS
FOR THE BURGERS
⅓ cup olive oil
4 cloves garlic, finely chopped
1 small carrot, finely chopped
1 small yellow onion, finely chopped
1 rib celery, finely chopped
2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry
1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
2 cups cooked quinoa
½ cup breadcrumbs
2 tbsp. oregano leaves, finely chopped
1 egg
Kosher salt and freshly ground black pepper, to taste
FOR THE RELISH
¼ cup finely chopped parsley
2 tbsp. fresh lemon juice
1 tsp. ground cumin
2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
½ small yellow onion, minced
6 hamburger buns, split and toasted
INSTRUCTIONS
1. Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add garlic, carrot, onion, and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans; season with salt and pepper and mix well to combine.
2. Divide mixture into six 5 1/2-oz. patties, about 4" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.
3. To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.
4. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.
Note: Individual veggie burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed.
Make McDonald's Fries at Home!
Perfect French Fries (adapted from David Myers's recipe for "pommes frites")
Ingredients:
- 6 Idaho russet potatoes
- Peanut oil
- Sea salt (Myers prefers Sel Gris, a fine light grey French salt)
Method:
Peel and square off potato ends. Cut into 3/8" batons. Soak for two hours changing water after an hour. Dry thoroughly with paper towels. Heat about an inch of oil (or enough to cover potatoes) in a large, heavy bottomed pot to 290 degrees. Blanch potatoes gently for about two minutes until cooked through but still completely pale. Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.
Re-heat oil to 370 degrees. Cook fries until golden and crispy, about 3 to 4 minutes. If necessary, agitate gently with a spatula to prevent sticking. Remove from pan and toss with salt to taste (Myers doesn't blot but you can if you want less fat). Serve immediately. Recipe serves 4 to 6.
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