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Monday 17 September 2012

Just wanted to tell you a secret....

Hey! Indulgers i just wanted to tell you if you  ever wondered to get free shirts, dresses, electronics, gift, cards and much much more but never found a method. No need to worry because I'm here!
yeah I'm saying the truth now you can buy free stuff! so go to    http://stuffpoint.com/index.php?r=165635     and sign up earn point by seeing videos completing tasks and videos and much much more! for free and when you have enough points then redeem your prize! its that easy and free as well!



Source : http://stuffpoint.com/index.php?r=165635

Friday 31 August 2012

Joe's Stone Crab Jumbo Lump Crab Cakes!

Hey! indulgers, today i'm gonna tell you the recipe of Joe's Stone Crab Jumbo Lump Crab Cakes

Joseph Weiss was living in New York with his wife and son when his doctor told him he would need a change of climate to help his asthma. He journeyed to Miami, Florida in 1913 and discovered he was able to breathe again. He quickly moved his family down South and opened his first restaurant, a little lunch counter. Joe's restaurant business exploded in 1921 when he discovered how to cook and serve the stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled with a secret mustard dipping sauce. Today only one pincer is removed from each stone crab, then the crab is tossed back into the ocean where it will regenerate the missing claw in about 2 years. The stone crabs, in addition to several other signature items, made Joe's a Miami hotspot, and these days Joe's restaurants can be found in Chicago and Las Vegas. Here is my take on Joe's amazing giant crab cakes, which are made from lump crab meat, and served as an appetizer or entree at the restaurant. Of course, you can't clone a Joe's crab dish without cloning the secret mustard sauce, so that recipe is here too.

Ingredients:

1/4 cup mayonnaise
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1 teaspoon Grey Poupon Dijon mustard
1/3 cup plain breadcrumbs (such as Progresso)
1 pound lump crab meat
1/2 cup panko breadcrumbs
1/2 cup vegetable oil
1/4 cup butter
Mustard Dipping Sauce:
1/4 cup mayonnaise
2 teaspoons Grey Poupon mustard
2 teaspoons milk
1/2 teaspoon Worcestershire sauce

Method:

1. Mix mayonnaise, egg, parsley, Old Bay seasoning, Worcestershire sauce, and Dijon mustard together in a large bowl until smooth. Stir in breadcrumbs. Carefully fold in crabmeat with a spatula being careful not to break up the chunks of crabmeat.
2. Pour the 1/2 cup of panko breadcrumbs on a large plate. Form four crab cakes with your hands. Make them into patties that are about 3 1/2 to 4 inches in diameter and about 1 inch thick. Press the patties down on the plate of panko to coat each side of each patty with a layer of crumbs. Arrange the crab cakes on a plate and chill for about 20 minutes. This will help the crab cakes hold together when they are cooked.
3. Make dipping sauce by combining ingredients in a small bowl. Cover and chill until needed.
4. When crab cakes have rested, heat up 1/2 cup vegetable oil and 1/4 cup butter in a large skillet over medium/low heat. Preheat oven to 375 degrees.
5. When oil is hot, saute the crab cakes for 2 to 3 minutes per side or until golden brown. Slide crab cakes onto a baking sheet and bake for 8 to 10 minutes in the oven. Serve with mustard dipping sauce on the side.
Makes 4 large crab cakes.



Wednesday 22 August 2012

El Pollo Loco BBQ Black Beans

If you dig the taste of traditional BBQ beans, youve got to love El Pollo Locos sweet and spicy variation using black beans. The light smokiness in this clone comes from bacon fat, then cayenne pepper and green chiles give the beans a Southwestern flavor that's perfect on burritos or as a delicious side. The prep is a breezer, since you conveniently combine two 15-ounce cans of black beans with the other secret ingredients in a saucepan and just let it simmer for an hour or so. When the beans are soft and the mixture is thick, commence with the scarfing.


1 1/2 cups water
1 cup chicken broth
1/2 cup dark brown sugar
3 tablespoons ketchup
3 tablespoons bacon fat (from 2 to 3 pieces cooked bacon)

2 tablespoons red wine vinegar
2 tablespoons minced canned green chilies
1/4 teaspoon cayenne pepper
two 15-ounce cans black beans (with liquid)


Method:

1. Combine all the ingredients in a medium saucepan and place over medium heat.
2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 60 to 75 minutes, or until the beans are soft and the mixture thickens.

Fuddruckers Hamburger Seasoning Recipe!

Hey! indulgers, sorry i couldn't give you any recipe for so long but now a new recipe every week!
and today i will give you the recipe of................... Fuddruckers Hamburger Seasoning Recipe!

For 25 years Fuddruckers has been serving up huge, cooked-when-ordered beef patties on freshly baked buns. The rest is up to you, as you decorate your hamburger creation with sliced tomato, onions, lettuce, pickles, peppers, relish and whatever else is offered up at the toppings bar. Because of this garnishing freedom everyones hamburger is different, yet the company claims these are The Worlds Greatest Hamburgers. So what makes them so good? Fuddruckers proudly boasts that it uses only 100% USDA choice, aged ground beef. But what Fuddruckers wont tell you is exactly what secret ingredients make up the delicious burger seasoning used on each of those patties, and that's what really makes these burgers special. So, after analyzing a sample of the blend used in the shakers back by the griddle, I've come up with this simple clone which you can now mix up at home in a flash, and pour into an empty shaker bottle. Sprinkle it onto 1/3- or 1/2-pound ground beef patties as they grill, then snag yourself some fresh buns in the bakery section of your store. Add your choice of other fresh toppings, and in no time you have a great hamburger burger clone that tastes just like those served at the more than 230 Fuddruckers joints.



1 1/2 teaspoons ground black pepper
1 1/4 teaspoons salt
1/2 teaspoon dark brown sugar 
1/4 teaspoon garlic powder 
1/4 teaspoon onion powder 
1/4 teaspoon ground cayenne pepper
   2 teaspoons paprika


  Method:

 Combine all ingredients in a small bowl. Sprinkle on hamburger patties before cooking.
Makes 2 tablespoons.

Thursday 16 August 2012

Contest! xD

Hey! indulgers, today i'm organizing a contest for all my users. If you win you'll get a chance to be the manager of our Twitter page! If you wanna participate you have to post something about my blog on any famous forum or website.
The one which will get the most views will be the winner. Send the URL of the page on which you have written on this email (cutecrafts@gmail.com).The contest ends on 30 august.


If you like my post then please share, follow and comment! :)

- Eman

DunkinDonuts one secret!

Hey! indulgers, I just wanted to tell you one thing that DunkinDonuts use some kind of potato flour or starch or something like that. If you don't have it mash a potato and add to your mixture, it will surely help!


If you like my post then please share, follow and comment! :)


- Eman

Wednesday 15 August 2012

My Mom's Secret Fried Chicken Recipe!

Today i wondered i always give out restaurant secrets why not my mom's.
so here i am with another secret!

Ingredients:
Red Chilly Powder
Egg
Salt
All Purpose flour
Bread Crumbs
Chicken breast
Oil

Method:
Cut the chicken Breast into slice or cube, soak it overnight in buttermilk. Take it out and mix red chilly powder and salt with egg and put the chicken in it. Next, take the chicken out of the egg mixture and put it in the flour, again put it in the egg mixture and in the flour. After that to let the breadcrumbs stick the chicken dip it in the chicken for the last time but not in the flour now put it in the bread crumbs. Deep fry, and your fried chicken is ready!

If you liked my post please comment, follow and share! :)

- Eman