funny menu for you
Avocado with crab
INGREDIENTS
Serves 4 people.:
2 avocados
1 can crab meat
capers
mayonnaise
tarragon
chive
parsley
lemon juice
Chop together the tarragon, parsley and chives.
Drain the crabmeat liquid preserves and mash with a fork.
Mix the mayonnaise and add the capers and chopped herbs.
Divide the avocado in half, remove the stones, sprinkle the chopped lemon juice to not tarnish.
Fill the means avocado with the mixture and place in the refrigerator until ready to serve.
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Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Appetizer apple
funny menu for you
Appetizer apple
INGREDIENTS
Serves 4:
100g gorgonzola
4 apples
1/2 lemon
100g cream
Pass the gorgonzola through a sieve, put it in a bowl, add the cream and knead the dough until you get a soft cream.
Peel the apples, cut into cubes, put them in a large bowl, sprinkle with the lemon juice, pour the cream and serve.
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Appetizer apple
INGREDIENTS
Serves 4:
100g gorgonzola
4 apples
1/2 lemon
100g cream
Pass the gorgonzola through a sieve, put it in a bowl, add the cream and knead the dough until you get a soft cream.
Peel the apples, cut into cubes, put them in a large bowl, sprinkle with the lemon juice, pour the cream and serve.
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Barchetta zucchini and mozzarella
funny menu for you
Barchetta zucchini and mozzarella
INGREDIENTS
4 people
4 medium zucchini
26 cherry mozzarella type
200g cherry tomatoes
salt
olive oil as needed
half a glass of water and a bit of oregano.
zucchini cut in half and empty them in order to obtain the boats;
pomodrini cut into small pieces and toss with olive oil, salt and oregano
Put the zucchini in a baking dish then put mozzarella 3 x each half of zucchini,
in the end of season with the tomatoes before you seasoned.
Add half a glass of water with a pinch of salt and a trickle of olive oil.
Place in the oven x 25 min at 180g.
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Barchetta zucchini and mozzarella
INGREDIENTS
4 people
4 medium zucchini
26 cherry mozzarella type
200g cherry tomatoes
salt
olive oil as needed
half a glass of water and a bit of oregano.
zucchini cut in half and empty them in order to obtain the boats;
pomodrini cut into small pieces and toss with olive oil, salt and oregano
Put the zucchini in a baking dish then put mozzarella 3 x each half of zucchini,
in the end of season with the tomatoes before you seasoned.
Add half a glass of water with a pinch of salt and a trickle of olive oil.
Place in the oven x 25 min at 180g.
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Potato croquettes and mozzarella
funny menu for you
Potato croquettes and mozzarella
INGREDIENTS
1 kg of potatoes
2 eggs
butter
mozzarella
parmesan
oil
bread crumbs
flour
Boiled potatoes, and sbucciale setacciale.
Condiscile with salt and parmesan, infilaci a piece of mozzarella and pass them in flour, then in beaten egg and bread crumbs.
Fry in oil and serve hot.
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Potato croquettes and mozzarella
INGREDIENTS
1 kg of potatoes
2 eggs
butter
mozzarella
parmesan
oil
bread crumbs
flour
Boiled potatoes, and sbucciale setacciale.
Condiscile with salt and parmesan, infilaci a piece of mozzarella and pass them in flour, then in beaten egg and bread crumbs.
Fry in oil and serve hot.
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Auntie Anne's Pretzels
Auntie Anne's Pretzels
Servings Size: 1
INGREDIENTS:
1 1/2 tsp Yeast, 1/2 tsp Brown sugar, 1 tsp Salt, 1 1/2 c Water,
4 c Bread flour, 2 tsp Baking soda, 2 c Warm water, 1/2 lb Butter,
2 Tbsp Honey, White sugar Brown sugar.
*********
Preparation Instructions: Mix yeast, brown sugar, dash of salt
and 1 1/2 cups water. Let sit for five minutes. Add bread flour.
Knead well. Let rise for about one hour. Grease baking sheet.
Mix baking soda and warm water. Take a piece of dough and roll
and shape into a pretzel. The easiest way to shape is to roll
into a rope, whatever size you prefer. Pinch ends of rope then
bring ends of rope to other side of circle. Dip pretzels in
warm water and baking soda mixture and put on baking sheet.
Bake at 425F for about 12 minutes. While still hot, brush
with melted butter and honey. Sprinkle with white and brown
sugar (approx. half and half mixture).
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Servings Size: 1
INGREDIENTS:
1 1/2 tsp Yeast, 1/2 tsp Brown sugar, 1 tsp Salt, 1 1/2 c Water,
4 c Bread flour, 2 tsp Baking soda, 2 c Warm water, 1/2 lb Butter,
2 Tbsp Honey, White sugar Brown sugar.
*********
Preparation Instructions: Mix yeast, brown sugar, dash of salt
and 1 1/2 cups water. Let sit for five minutes. Add bread flour.
Knead well. Let rise for about one hour. Grease baking sheet.
Mix baking soda and warm water. Take a piece of dough and roll
and shape into a pretzel. The easiest way to shape is to roll
into a rope, whatever size you prefer. Pinch ends of rope then
bring ends of rope to other side of circle. Dip pretzels in
warm water and baking soda mixture and put on baking sheet.
Bake at 425F for about 12 minutes. While still hot, brush
with melted butter and honey. Sprinkle with white and brown
sugar (approx. half and half mixture).
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BABOLI PIZZA CRUST
BABOLI PIZZA CRUST
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1/4 c Water -- warm
6 tb Olive oil -- + extra for pan
6 c Flour
1 t Salt (Optional)
2 1/4 c Water -- warm
-----TOPPINGS-----
SEA SALT -- OR KOSHER SALT
Pepper -- ground
4 tb Olive Oil
Chopped Rosemary and Thyme
2 tb Water
Mix together first six ingredients and let rise 30 to
0 minutes. Divide dough into 3 parts and place in 3
olive-oiled pie pans. Dimple dough with fingers. Mix
olive oil and water, brush tops with this mixture.
Sprinkle on top: sea salt, pepper, rosemary and thyme.
Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
minutes. May dip in olive oil. Peggy also says if the
herbs are dried to soak in water 10 minutes and then
pat dry with paper towels.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1/4 c Water -- warm
6 tb Olive oil -- + extra for pan
6 c Flour
1 t Salt (Optional)
2 1/4 c Water -- warm
-----TOPPINGS-----
SEA SALT -- OR KOSHER SALT
Pepper -- ground
4 tb Olive Oil
Chopped Rosemary and Thyme
2 tb Water
Mix together first six ingredients and let rise 30 to
0 minutes. Divide dough into 3 parts and place in 3
olive-oiled pie pans. Dimple dough with fingers. Mix
olive oil and water, brush tops with this mixture.
Sprinkle on top: sea salt, pepper, rosemary and thyme.
Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
minutes. May dip in olive oil. Peggy also says if the
herbs are dried to soak in water 10 minutes and then
pat dry with paper towels.
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Baby Ruth Candy Bar
Baby Ruth Candy Bar
Beneath the chocolate of Nestl?s popular candy bar
is a chewy, peanut-covered center that resembles
Hershey's PayDay. To clone this one we'll only have
to make a couple adjustments to the PayDay clone recipe,
then add the milk chocolate coating. Even though the
wrapper of this candy bar calls the center "nougat,"
it's more of a white or blonde fudge that you can make
in a saucepan on your stovetop with a candy thermometer.
Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips
1. Combine all ingredients for the centers, except the
powdered sugar, in a small saucepan over low heat. Stir
often as the caramel slowly melts. When the mixture is smooth,
add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don't let it sit too long - you want the candy
to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
Page 1
Baby Ruth? Candy Bar.txt
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides.
If needed, brush additional caramel onto the roll, then turn it onto
the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an
additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30
seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
forks, one at each end of the candy bar, and tap the forks on the
top edge of the bowl so that much of the chocolate drops off.
Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.
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Beneath the chocolate of Nestl?s popular candy bar
is a chewy, peanut-covered center that resembles
Hershey's PayDay. To clone this one we'll only have
to make a couple adjustments to the PayDay clone recipe,
then add the milk chocolate coating. Even though the
wrapper of this candy bar calls the center "nougat,"
it's more of a white or blonde fudge that you can make
in a saucepan on your stovetop with a candy thermometer.
Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips
1. Combine all ingredients for the centers, except the
powdered sugar, in a small saucepan over low heat. Stir
often as the caramel slowly melts. When the mixture is smooth,
add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don't let it sit too long - you want the candy
to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
Page 1
Baby Ruth? Candy Bar.txt
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides.
If needed, brush additional caramel onto the roll, then turn it onto
the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an
additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30
seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
forks, one at each end of the candy bar, and tap the forks on the
top edge of the bowl so that much of the chocolate drops off.
Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.
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Baskin-Robbins? B.R. Blast
Baskin-Robbins? B.R. Blast?
Burt Baskin and Irv Robbins' idea to franchise their ice
cream stores for rapid growth was so inspired that the
company's former milk shake machine salesman, Ray Kroc,
adopted the technique to successfully expand his new chain
of McDonald's hamburger outlets.
Ice cream is this chain's staple. So this coffee drink,
unlike the Frappuccino made famous by Starbucks, requires
adding ice cream for a creamy texture and rich taste.
If you've got a blender you can clone either of the two
varieties of this refreshing coffee beverage. For
chocoholics bent on everything mocha, just add some
chocolate syrup to the mix.
Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender
and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth
and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add
whipped cream to the top of each drink followed by a sprinkle
of cinnamon.
Makes 2 large drinks.
Mocha
For this version, add 2 tablespoons of chocolate syrup to
the recipe above and prepare as described.
Tidbits
Make double-strength coffee in your coffee maker by adding
half the water suggested by the manufacturer. Allow coffee
to chill in the refrigerator before using it in this recipe.
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Burt Baskin and Irv Robbins' idea to franchise their ice
cream stores for rapid growth was so inspired that the
company's former milk shake machine salesman, Ray Kroc,
adopted the technique to successfully expand his new chain
of McDonald's hamburger outlets.
Ice cream is this chain's staple. So this coffee drink,
unlike the Frappuccino made famous by Starbucks, requires
adding ice cream for a creamy texture and rich taste.
If you've got a blender you can clone either of the two
varieties of this refreshing coffee beverage. For
chocoholics bent on everything mocha, just add some
chocolate syrup to the mix.
Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender
and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth
and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add
whipped cream to the top of each drink followed by a sprinkle
of cinnamon.
Makes 2 large drinks.
Mocha
For this version, add 2 tablespoons of chocolate syrup to
the recipe above and prepare as described.
Tidbits
Make double-strength coffee in your coffee maker by adding
half the water suggested by the manufacturer. Allow coffee
to chill in the refrigerator before using it in this recipe.
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Lone Star Steakhouse? Lettuce Wedge Salad
Lone Star Steakhouse? Lettuce Wedge Salad
Why waste time chopping up the lettuce when you can just
hack a head into four chunks, dress it up and serve? This
unique presentation is not only easy to make, but also a
deliciously different way to serve your next salad. The creamy
bleu cheese dressing is a cinch to make from scratch and tastes
much better than anything you'll buy in a store. Add a bit of
extra crumbled bleu over the top, some freshly diced tomatoes,
and you're well on your way to a fancy-pants side salad that'll
surely impress.
Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)
Do the wedge.
1. Use an electric mixer to combine all ingredients for bleu
cheese dressing in a medium bowl.
2. Slice a head of iceberg lettuce into quarters through the
stem end. Cut the stem off of the wedges and arrange each one
on a plate.
3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce
wedge.
4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
5. Sprinkle 1/4 cup of diced tomato over the top and serve.
Makes 4 servings.
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Why waste time chopping up the lettuce when you can just
hack a head into four chunks, dress it up and serve? This
unique presentation is not only easy to make, but also a
deliciously different way to serve your next salad. The creamy
bleu cheese dressing is a cinch to make from scratch and tastes
much better than anything you'll buy in a store. Add a bit of
extra crumbled bleu over the top, some freshly diced tomatoes,
and you're well on your way to a fancy-pants side salad that'll
surely impress.
Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)
Do the wedge.
1. Use an electric mixer to combine all ingredients for bleu
cheese dressing in a medium bowl.
2. Slice a head of iceberg lettuce into quarters through the
stem end. Cut the stem off of the wedges and arrange each one
on a plate.
3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce
wedge.
4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
5. Sprinkle 1/4 cup of diced tomato over the top and serve.
Makes 4 servings.
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Marie Callendar's Honey Butter
Marie Callendar's Honey Butter
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Spreads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Van Geffen VGHC42A
1/4 pound Butter
1/2 cup Honey
6 slices Bacon; cook crisp -- crumble
Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light
and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till
thoroughly combined and smooth. Keep refrigerated in covered container to
serve within a week.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Spreads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Van Geffen VGHC42A
1/4 pound Butter
1/2 cup Honey
6 slices Bacon; cook crisp -- crumble
Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light
and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till
thoroughly combined and smooth. Keep refrigerated in covered container to
serve within a week.
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Long John Silver's Batter
Long John Silver's Batter
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Dressings
Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
LAWRIE (RGGW25A)
Bisquick
Pancake mix
Club soda
With wire whisk whip together equal parts Bisquick & boxed pancake mix with
club soda till it's the consistency of buttermilk. Moisten fish fillets in
water & then coat lightly but evenly in flour. Let dry on waxed paper 5
minutes. Spear pieces one at a time with tip of sharp knife & coat in
batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
browned. Do not use tongs or coating will break apart.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Dressings
Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
LAWRIE (RGGW25A)
Bisquick
Pancake mix
Club soda
With wire whisk whip together equal parts Bisquick & boxed pancake mix with
club soda till it's the consistency of buttermilk. Moisten fish fillets in
water & then coat lightly but evenly in flour. Let dry on waxed paper 5
minutes. Spear pieces one at a time with tip of sharp knife & coat in
batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
browned. Do not use tongs or coating will break apart.
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Marie Calendar's Cornbread
Marie Calendar's Cornbread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box corn muffin mix -- (9 oz)
1 box yellow cake mix -- (9 oz)
Prepare corn muffin mix per directions on box and cake mix per directions
on box in separate bowl. Pour prepared yellow cake mix into prepared corn
muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for
30 to 35 min until toothpick comes out clean.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box corn muffin mix -- (9 oz)
1 box yellow cake mix -- (9 oz)
Prepare corn muffin mix per directions on box and cake mix per directions
on box in separate bowl. Pour prepared yellow cake mix into prepared corn
muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for
30 to 35 min until toothpick comes out clean.
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MCDonald's Apple Muffin
MCDonald's Apple Muffin
Yield: 24 copycat Servings
21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix
Beat all together with electric mixer on medium-speed.
Divide batter equally between 24 paper-lined cupcake
wells. Bake 350~ 25 to 30 minutes or until knife inserted
comes out clean. Cool before peeling off paper liners.
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Yield: 24 copycat Servings
21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix
Beat all together with electric mixer on medium-speed.
Divide batter equally between 24 paper-lined cupcake
wells. Bake 350~ 25 to 30 minutes or until knife inserted
comes out clean. Cool before peeling off paper liners.
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9 Donburi Japanese Rice Restaurant in Bangkok
9 Donburi Japanese Rice Restaurant in Bangkok
Donburi restaurant, full of delicious Japanese rice topping Served with steamed rice and topped with toppings such as eel, pork cutlet, sashimi, or chicken and egg.
Donburi (Japanese rice topping) Another type of Japanese food that many people love. The charm of this menu lies in its speed and ease of eating. By scooping rice into a bowl and bringing with rice or various meats to arrange accordingly, but will be modified. Some are fish, beef and vegetables, as well as other ingredients to enhance the taste. It's better to check if there are any best donburi restaurants to order in case you're hungry so you can order them to eat at home.
1. Donburith Victory Hub
Affordable Japanese restaurant But the quality can be considered tight. It stands out in that it has a variety of menu choices, including salad, salmon sashimi, salmon salad, and don't miss the donburi rice menu. Which brings you to choose from, such as Japanese pork rice, tonkatsu pork rice, eel rice and karaage chicken rice, etc. Each menu is full of ingredients and deliciousness. not disappointing eaters Try to order once and you'll be hooked.
2. Koharu
Enjoy a variety of donburi dishes that look appetizing, such as “Butadon”, pork stir-fried in Japanese sauce with onsen egg, “Katsudon” pork sirloin dipped in egg. Flour and breadcrumbs Crispy on the outside and soft on the inside, “Tempura Katsudon” crispy fried shrimp tempura. With scrambled eggs and special sauce Not only donburi rice There are also other snacks such as gyoza, charcoal-grilled pork, onsen eggs, and more to choose from.
3. Nijiki
Another restaurant that is famous for donburi rice. Great quality at an affordable price The highlight of the shop is the selection of good ingredients. Which the shop chooses to import itself, including salmon, eels and scallops, stands for freshness and cleanliness. Don't miss out on the recommended menu such as “Salmon Don”, magnificently decorated with fresh salmon meat. Topped on soft and fragrant Japanese rice Eat with raw eggs and sauce. Let me tell you that they are very compatible. There is also "Ruam Mitr Don", "Don Nijiki" for you to order and prove its deliciousness as well.
4. Ichi dhonburi
Japanese fast food restaurant Ready to serve deliciousness at the location with a variety of menus until making people dizzy because the order is not correct They range from teriyaki chicken over rice, grilled eggplant miso over rice, braised pork belly over rice, fried dory fish curry over rice, karaage chicken over rice, grilled chicken curry over rice. Yakitori, Tonkatsu Curry Over Rice, Hokkaido Roast Pork Over Rice, Grilled Saba Teriyaki Over Rice, and more.
5. Kimura Don
Confirmed in quality and deliciousness from world-class sushi chefs. Filled with a variety of recommended dishes that I want you to try, such as “Kimura Don” impressed with smoked Amaebi Toro sweet shrimp, followed by salmon roe and uni, “Salmon Ika Don” smoked salmon over rice. Along with chewy octopus and “Maguro Mizure Don” tuna cut into bite-sized pieces. With a little radish smell, adding a more inviting smell to eat This is another restaurant for Japanese food lovers that should not be missed.
6. Boru.BKK
Japanese restaurant Outstanding with various rice menus, which the shop has created creatively. Selected fresh ingredients and sent directly from Japan Click to choose the menu that you like. There is a choice of salmon rice bowl, hotate rice bowl, eel rice bowl. and Ama Ebi shrimp rice bowl. I can tell you that every bowl is freshly prepared. Served with authentic Japanese rice imported from Niigata. Recognize the taste of premium deliciousness for sure.
7. Charm Shabu & Donburi
Japanese restaurant in Sathorn Soi 11, where you can enjoy high quality ingredients from Hokkaido straight into the shop, including beef, fish and cow's milk, at prices that everyone can touch. There is a wide variety of rice dishes to choose from. Don't miss Una Don, Japanese eel rice bowl served in a full bowl, soy sauce beef rice bowl. With onsen eggs to be enjoyed, or Katsu Don, Katsudon pork cutlet rice bowl with condensed egg Japanese style, and more, another delicious meal that everyone wants to try.
8. Totoya Ryoricho
For anyone who is craving delicious Japanese food, I recommend you to try it once. hope to be attracted to it for a long time There are many great menu items at the restaurant. But you can't miss it, such as various styles of rice bowls such as “Neo Mabodon”, which hides many dimensions, but is perfectly matched, or “Heavenly Soft Oyakodon”, chicken rice bowl topped with smoky egg with mild seasoning, eaten with the restaurant's premium Japanese rice. And there are many other great menu items from the restaurant.
9. KOFUKU Original Style
Fusion style Japanese restaurant Comes with a great menu That can instantly turn a boring day at home into a special meal. with various rice menu sets that can be considered as worthwhile and delicious, ranging from the “Combo Set” Galaxy Salmon with Green Tea, “Full Value Set” Sliced Beef Rice Bowl, Pickled Egg, Takoyaki and Green Tea, “Sukjai Set” Pickled Egg Salmon Donburi with Original roll and Green Tea, “Suk Jai Set” Beef Steak Set with Pickled Egg, Gyoza and Green Tea, and there are many other sets. Which one do you like? You can choose as you like.
McDonald's Big Mac Sauce
McDonald's Big Mac Sauce
Yield: 2 Cups
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
View over 5,000 menus at http://www.menu-for-you.com
Yield: 2 Cups
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
View over 5,000 menus at http://www.menu-for-you.com
Benihana? Ginger Salad Dressing
Benihana? Ginger Salad Dressing
As far as salad dressings go, this is one of the
most requested, and tasty. At the Benihana chain
of hibachi grill restaurants, you are served a
side salad before your meal that is doused with this
tangy, slightly sweet, fresh ginger dressing.
This Top Secret Recipes version of that dressing
is a real cinch to make, once you've got the ingredients.
Just dump everything into a blender, whiz it, and you're set.
Although this recipe is inspired by the many variations of
the clone recipe that are floating around (and that I have
received by e-mail), you should know that this is an
original never-before-published creation that comes closer
to the original product than any other version I have seen.
See what you think.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
View over 5,000 menus at http://www.menu-for-you.com
As far as salad dressings go, this is one of the
most requested, and tasty. At the Benihana chain
of hibachi grill restaurants, you are served a
side salad before your meal that is doused with this
tangy, slightly sweet, fresh ginger dressing.
This Top Secret Recipes version of that dressing
is a real cinch to make, once you've got the ingredients.
Just dump everything into a blender, whiz it, and you're set.
Although this recipe is inspired by the many variations of
the clone recipe that are floating around (and that I have
received by e-mail), you should know that this is an
original never-before-published creation that comes closer
to the original product than any other version I have seen.
See what you think.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
View over 5,000 menus at http://www.menu-for-you.com
Bennigan's Hot Bacon Dressing
Bennigan's Hot Bacon Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces Bacon grease
1/4 pound Red onion -- dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco
Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan's omits this ingredient.
View over 5,000 menus at http://www.menu-for-you.com
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces Bacon grease
1/4 pound Red onion -- dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco
Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan's omits this ingredient.
View over 5,000 menus at http://www.menu-for-you.com
Bennigan's Onion Soup
Bennigan's Onion Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to smooth paste and
spread over bread. Place all bowls on oven rack 4" from broiler heat and
broil until cheese melts. Serve at once. Leftover soup freezes well up
to 6 months.
View over 5,000 menus at http://www.menu-for-you.com
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to smooth paste and
spread over bread. Place all bowls on oven rack 4" from broiler heat and
broil until cheese melts. Serve at once. Leftover soup freezes well up
to 6 months.
View over 5,000 menus at http://www.menu-for-you.com
A1-Sauce
A1-Sauce
Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
View over 5,000 menus at http://www.menu-for-you.com
Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
View over 5,000 menus at http://www.menu-for-you.com
Almost Snickers
Almost Snickers
Recipe By : Mary Ann Housman (WW leader)
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Low fat ice cream -- softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal
Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.
View over 5,000 menus at http://www.menu-for-you.com
Recipe By : Mary Ann Housman (WW leader)
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Low fat ice cream -- softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal
Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.
View over 5,000 menus at http://www.menu-for-you.com
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