Posts Tagged ‘Recipe’
Kettle Corn Recipe
December 12, 2011 | 
Author The truth is it took a lot of hard work to get us to that point. It also takes a lot of hard work to make that kind of money on those $ 200 an hour days. This document will lay out in detail HOW we got to that point, WHAT was needed to create that sort of income and what you need to do to duplicate our success.
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This is not a get rich quick scheme. But let me tell you, after a hard days of work, there’s nothing like having the satisfaction of counting a pile of money and having that instant gratification for all your efforts. If merely making $ 50-$ 75 profit an hour for each of you on an average day while still being your own boss doesn’t cut it for you, then you should probably try law school.
Kettle corn is a strictly local business.
We can’t travel all over this country making kettle corn, we’ve got responsibilities at home too. But everybody can carve out a niche for themselves and get their own customers who will be addicted to your product.
Our customers are literally addicted to kettle corn. We’ll show you our recipe and how to make kettle corn that will attract repeat customers for an entire season. You’ve probably seen the lines form at the kettle corn tent at craft shows and festivals.
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The profits per bag are lucrative. The stuff sells itself and we show you how.
This document does a cost analysis of each ingredient that goes into the making of kettle corn. We show you what your profit per bag will be and at what rate you can sustain production. We show you the theroretical amount you can make per hour and the reality of what’s possible. We’ve done it, so we know.
Before you can make any money selling kettle corn, you need to know what permits are required and what things you need to know about health codes. The health department can shut you down in an instant if you don’t adhere to what’s necessary. This ebook goes into detail on what a health inspector is thinking and what they will be looking for while they’re doing their job. We explain what you need to have BEFORE you can pass inspection and start making money.
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Homemade Hamburger Recipe
Hamburgers have gained in popularity and spread all across the globe thanks to their appeal and taste. Although of recent years they tend to have got rather a bad name as a fast food product, they’re basically quite healthy. What’s more, they’re simple and easy to make. So, why not experiment and invent your own homemade hamburger recipe? After all, by making them in your own home, you’ll be able to control the hamburger’s ingredients, along with the quality of those ingredients. You can even make vegetarian hamburgers!
Nowadays, most of us presume that hamburgers originated from the United States – possibly thanks to a well-known international corporation that begins with “M”! But, in actual fact, many other older cultures – especially from Europe – had extremely similar dishes. And, it may surprise you to learn it’s considered that the Romans invented the modern hamburger’s prototype more than two thousand years ago.
Once the typical American hamburger started spreading its influence throughout the world, all of those local variations from different cultures began modifying their basic recipe, creating a huge number of hamburger recipes with a wide variety of different ingredients.
Really, all of these are good. It just depends on individual taste as to which one most appeals to you.
As with most things, when it comes to choosing the best hamburger recipe going, the answer is quite simple – it all depends on your personal taste. In other words, the world’s best hamburger recipe will be the one you love best. And, more often than not, this tends to be something unique to your particular region, if not to your own household.
The best homemade hamburger recipe can be as simple as mixing together lean minced beef with a finely-chopped onion, raw egg yolk, salt, pepper and two tablespoons of vegetable oil.
This is the most basic of hamburger recipes, but it’s undoubtedly somebody’s favorite – especially when you add French fries, pickles, tomato slices, mustard and ketchup. Delicious!
Needless to say, you’ll find hundreds – if not thousands of hamburger recipes out there – and they’re all loved and considered to be the “best” by someone on this planet. Here is just one of them.
Homemade Hamburger Recipe
You need to start with one to one and a half pounds of freshly minced meat. The ideal hamburger recipe requires a proportion of about twenty percent fat in order to flavor the meat and make it moist and not too dry. So, the ideal choice of meat would be half beef steak and half pork – the pork providing that essential fat.
One important fact about this recipe is that you shouldn’t over mix the meat, because the heat from your hands, as well as the mixing process itself, will start to break down some of the fat, and this should really only happen during the cooking process.
Now that you have the meat ready, here are the rest of the ingredients:
1 small onion, which you’ll want to chop as finely as humanly possible
1 tablespoon of tomato ketchup
1 tablespoon of soy sauce
1 teaspoon of Worcestershire sauce
1 teaspoon of thyme, although fresh thyme would be ideal you can use dried thyme
a good pinch of salt and some freshly ground black pepper
Once you’ve mixed all the ingredients together, form patties around half an inch thick, and bring your grill up to a medium to high heat. Cook the patties or hamburgers for around three minutes on each side. Once the six minutes are up, check the hamburgers to ensure that they’re cooked to your personal taste and done as you like.
You’re not finished yet! Once the hamburgers are cooked to your preference, leave them on a warm plate covered with aluminum foil to rest for about three minutes. This allows all those wonderful juices to be reabsorbed into the meat. Only after the three minutes are up can you serve these great hamburgers!
Brian Wills is the editor of http://www.SavvyHomemade.com where, as well as homemade hamburger recipe and other tasty recipes, you’ll discover heaps of wonderful articles, ideas and tips on how to make a variety of homemade things.
Simple Artisan Bread Recipe
Artisan Bread is highly sought after by people looking for a rich, natural tasting organic loaf that is expertly hand crafted with care. The basic ingredients that are found in a typical Artisan Bread recipe are water, yeast, salt and flour. There are times when milk or oil are added to the basic ingredients in order to produce specialized varieties of bread. Other recipes use cheese, fruit, nuts and other tasty ingredients in order to create a specific flavor. This richness of flavor is the key in any traditional Artisan bread, which vastly differs from the mass-produced vacuum packaged varieties found in your local grocery store. Although they do not have as long of a shelf life due to the lack of preservatives and chemicals, Artisan Bread provides a healthier, tastier and welcome alternative to the usual bland loaves consumers typically purchase.
There are a wide variety of Artisan breads available – each with its own separate recipe.
For example, French Baguettes, Italian Focaccia, Deli-style Rye Bread and many more. In order to craft a successful version of one of these Artisan Breads, careful attention must be paid to the preparation and baking process. Traditional bakers rely on hand kneading the dough instead of using electric mixers to control the level of gluten strands. The division and shaping of dough is also important, since certain varieties must be developed and formed through folding, braiding and other methods. The baking process is usually done in stone or brick hearths with natural heat, using baking stones to evenly distribute heat and produce a nice, even crust. Artisan Bread Recipes have been created for pizza crusts, loaves for submarine sandwiches and hoagies, decadent croissants and stuffed loaves filled with tasty fillers. A prime example of a wonderful Artisan stuffed loaf is from a desert variety – the chocolate infused loaf. This Artisan Bread features chocolate chips and cocoa in the dough and also used as filler when the loaf is formed.
This delicious bread can easily be made at home, without having to search for local Artisan bakeries. A kitchen with the proper ingredients and tools will suffice. The best way to attempt this is to start off with the basic recipe (flour, salt, water and yeast) and introduce new ingredients to alter the flavor as proficiency increases. Fancier loaves use honey, or oil to add to the moisture content of the bread. Firmer dough can be achieved by allowing the dough to settle for additional time before kneading and folding.
Begin by mixing the ingredients well, until there is a firm form that is equally blended. Knead and fold the dough until it reaches a consistent texture throughout. Place this dough in an oiled bowl and cover it – allow the dough to rise (as the yeast is activated) until it has doubled in size. When the dough has reached a satisfactory size, divide the mass of dough into separate lumps and form these shapes to fit into available pans. An alternate method is to form a large lump and place it in the center of a baking stone. Preheat the oven for baking, and make sure it is ready once the dough has been divided and shaped. Place the dough into the oven, and carefully monitor it to ensure that the dough is being thoroughly baked. Adjustments may need to be made in order to develop the loaf to its full potential. When the dough has finished baking, remove it from the oven and allow it to cool before serving. The residual heat continues to bake the loaf slightly, so do not be too eager to cut it open and release all the steam inside if the crumb (soft interior of the bread) is going to be softened.
That is the most basic artisan bread baking method. More advanced Artisan Bread recipes with exact measurements, different flavorings and styles are available from the link provided.
Enjoy the fruits of your labours – Artisan Bread is a joy to make and moreso to eat!
Diego Gosalbo is a contributing writer for http://www.artisanbreadrecipes.com – an online resource with articles and reviews of the best Artisan Bread Recipe books by the world’s leading experts in bread baking.
Veggie Burger Recipe
You don’t necessarily have to be a vegan to enjoy a great veggie burger recipe. They can be enjoyed by vegans, vegetarians and just about anyone that loves a healthy lunch or dinner. You can buy the expensive ones you find in the frozen food section at your local health food store that cost about a dollar each, or you can easily make them yourself in your own kitchen.
Veggie burgers usually contain a mixture of vegetables and other ingredients such as onions, lentils, black beans, walnuts, almonds, rice, sprouts, mushrooms, oats and other ingredients such as dairy, eggs, cheese that are not considered vegan. Those that are vegan would not eat any of these burgers that contain any kind of animal products. Of course the main thing about burgers made this way is that they don’t contain any meat of any kind, thus being nearly devoid of cholesterol and being healthier than the burgers you’ll find at your local fast food restaurant.
Even those of you who enjoy burgers the traditional way with bacon, cheese, mayo and of course enjoy all the meat in a burger, will enjoy a good veggie burger.
There are even some of these kind of burgers that if you didn’t know what you were eating, you probably couldn’t tell the difference. Yes, they are that good and by the time you add the usual condiments such as organic ketchup, mustard, lettuce, tomato, onion, avocado or guacamole and other healthy topping, the only difference is a greasy piece of meat.
So what is a good veggie burger recipe and how do you make them? The biggest trouble people might think you’d have in making one of these burgers is getting them to stick together.
That problem is solved by drying out the preformed burger patty slightly in a dehydrator such as the Excalibur Dehydrator. The specific ingredients in our burgers are sprouted wheat berries, celery, onions, carrots, walnuts, sunflower seeds, Bragg’s Amino Acids, and herbamare added as a seasoning.
We then take all those ingredients and mix them up in our Vita-Mix blender, take the finally mixture and form them into patties and place them on teflon sheets (so they don’t stick) that come with your dehydrator. You then dehydrate the patties for a few hours at a couple different temperatures, flip them over once in the process and when they’re done, you have delicious and healthy burgers. The recipe we use makes 6 patties and we store them in the refrigerator to keep them fresh, because they are not totally dehydrated.
To heat them up again you can let them sit out before you eat them for a couple of hours and then put them back in the dehydrator for a few minutes. This is essentially a raw food recipe so we don’t usually heat them up again in a skillet or griddle because food cooked over 118 degrees is no longer considered raw. Above that temperature, life giving food enzymes begin to be destroyed and the nutrition is cooked right out of food.
Once you eat delicious burgers that aren’t really cooked and are made of only vegetables and other healthy natural ingredients, you may never go back to the traditional hamburger. And if you already enjoy raw and mostly raw food then this veggie burger recipe can be just another healthy recipe to add to your already healthy lifestyle.
Alan LeStourgeon owns the healthy diet website where you can find a multitude of different recipes that help you maintain a healthy lifestyle.
Experiment With Jambalaya Recipe
Jambalaya is a dish that is partly Creole and partly Cajun and it has originated from Spain. People are not positive about the origin of the name but there have been speculations combined with local tales. For instance, most believe it is derived from the Spanish word jamon which means ham. Ham was a chief ingredient in the jambalayas prepared in the eighteenth century. There are different Jambalaya recipe that are prepared throughout the world, not just in Spain. Some of them are listed as below:
Easy Shrimp Jambalaya Recipe
Materials Required:
1 teaspoon sea salt
Olive Oil for Sauteing
1/2 teaspoon black pepper
1/2 teaspoon no-Salt Cajun Spice
1-1/2 cup onion chopped
2 pounds raw shrimp, peeled and deveined
1-1/2 cup green bell pepper, chopped
1-1/2 cup celery chopped
1 14.5-ounce can whole tomatoes, diced
2 clove garlic, minced
1 4-ounce can tomato sauce
1-1/2 teaspoon dried thyme
2 cups white rice
3 tablespoons green onion (tops plus 1 inch of the white), finely chopped
3 tablespoons fresh Italian (flat-leaf) parsley, finely chopped
Method
Place shrimp in a large bowl. Add salt, Cajun, pepper spice to the shrimp and toss to coat. It should be set aside.
3 cups of water should be boiled to prepare the rice. Add 2 cups of rice, a pinch of sea salt and stir it. The flame should be reduced to simmer and cooked for around 15 to 20 minutes or till the time the water is absorbed and the rice is tender. Then, remove the container from the heat and keep it covered till it is ready to be eaten
In the interim, a heavy Dutch pan should be heated over medium high heat. The oil to coat the bottom should be enough to coat the bottom. Next, the bell pepper, celery and onion should be added to the pan and saute until it goes tender. The heat should then be reduced to medium and the garlic should be added. Then after sauteing it for a minute or two, keep stirring the garlic so that it doesnt brown. The shrimp should be added next, and saute’ until the shrimps turn pink.
Add the tomatoes, the tomato sauce, the thyme, and 1 tablespoon of green onion and parsley to the shrimp mixture and can be cooked on medium heat until the sauce turns hot. Add the cooked rice. The cooked rice should be added to the shrimp mixture and tossed to combine or the jambalaya over the rice.
Most people have not heard of Jambalaya, it is basically a very savory and delicious dishes that was thought to have been originated in Spain but is, actually from Louisiana in the Unites States. There are 3 more Jambalaya recipes which have gained prominence such as the Creole Jambalaya, the white Jambalaya and the Cajun Jambalaya. It is easy to make and serves a sizeable number of people and can be whipped at an extremely short notice.
Please visit this link for more information on Jambalaya Recipe and this link for information on Butternut Squash Recipes.
Secret Cajun Dry Rub Recipe
It was 1993, and I was cooking an outdoor dinner function for a large corporation. The theme was to be Cajun. At the time I did not know to much about Cajun or creole cuisine, so I decided to ask around. I came upon a chef from New Orleans who had been known for his famous Cajun Dry Rub. This recipe was so popular that he kept the original recipe in a safe deposit box at his local bank.
After talking with him for several hours, he realized that I was a trained chef and was willing to help me in any way possible. Thats when he agreed to let me in on some of his secrets. The next couple of weeks I tried all of his recipes and they were fantastic, but the one I wanted was the Cajun rub. I called him after the big function to ask if he would share it with me. He told me that he would send me a sample of the rub, and if I could guess all of the ingredients in the rub, then I could have the recipe and share it with anyone. I said you got a deal.
He sent the rub and I began to taste and re-taste for several weeks. Finally, I called him and told him I think I know the recipe. He quietly listened and said I was close but was missing one ingredient. I felt like I had failed and was ready to hang up. It was at that moment when he said wait….you were so close that I have decided to give you the Cajun Rub recipe anyway. I was elated and hung up the phone. I have now decided to share this incredible recipe with all of you.
CAJUN RUB
Use as a coating for pork chops, ribs, beef or chicken
2 T. paprika
2 tsp. salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. Cayenne
2 teaspoons brown sugar
1 1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1 tsp. dry thyme leaves
1 tsp. oregano leaves
1 tsp. Old bay seasoning
In jar with tightfitting lid, shake together all ingredients. Store tightly covered at
room temperature. Makes about 1/2 cup.
Enjoy!
Eat Well
Chef Brian
http://htbbqsaucemix.com
Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.
In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.
For more recipes and to receive your free cookbook, visit his site.
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Preparation Of Nuvvula Laddu & Besan Laddu Recipe
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