LAYERED SPINACH AND RICOTTA CHEESE BAKE-SBD STYLE
Make and share this Layered Spinach and Ricotta Cheese bake-SBD style recipe from Food.com.
Provided by Karyl Lee
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the DICED Canadian bacon in a non-stick pan with two cloves of minced garlic and one diced red onion (about 1/2) cup.
- Add the fresh spinach and cook until the spinach wilts.
- Drain well.
- In a Pam sprayed glass pie plate, arrange the spinach mixture in one layer.
- Blend one cup of ricotta cheese with 1/2 cup shredded cheddar cheese, and two tablespoons water.
- Stir in 1 Tbsp each of basil and dill.
- Season with salt and pepper to taste.
- Spread this over the spinach layer.
- Drain the chopped tomatoes and spread over the cheese layer.
- Garnish with a sprinkle of shredded cheese.
- Bake until the cheese melts and begins to brown, about 30 minutes at 350 F.
Nutrition Facts : Calories 173.1, Fat 9.9, SaturatedFat 3.5, Cholesterol 24.2, Sodium 544.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.4, Protein 12.2
KERRY SIMON: IRON CHEF SLIDER
Watched the Iron Chef show and found the recipe posted online so I thought I'd share here. The Rolling Stone-dubbed "rock-n-roll chef" shares his secret to making a simple hamburger far from boring.
Provided by SRF68
Categories Meat
Time 30m
Yield 8 sliders, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a heavy bottomed sauté pan on over medium heat render bacon until crispy. Add onions, celery and mushrooms and sauté until golden brown.
- Deglaze with dark beer and reduce until dry. Put ingredients aside to cool. In the meantime ,place brioche slices on a baking sheet and using a pastry brush, brush lightly with soft butter.
- When cooked ingredients have cooled, mix thoroughly with ground beef. With the ground beef mixture, form 8 square patties approximately two ounces each.
- Heat a large sauté pan to medium high. When pan is hot, add vegetable oil and place patties in one at a time being sure not to overcrowd. Cook each patty until well browned on each side (about two minutes) then flip each one and repeat the cooking process on the other side.
- When patties are cooked, place on a baking sheet and top each one with a slice of tomato and one slice of cheese. Place the tray of brioche and the tray of burgers in the preheated oven until the cheese is melted and the bread is lightly golden brown.
- Assemble Iron Chef burgers by placing one patty on top of one slice of brioche and then topping with a pickle and another brioche slice.
Nutrition Facts : Calories 422, Fat 31.1, SaturatedFat 8.4, Cholesterol 76.2, Sodium 196.7, Carbohydrate 9.1, Fiber 1.2, Sugar 3.6, Protein 21.9
CHICKEN KABOB
Totally made up for Nov. 23 2008 Iron Chef, this dish is best described as Mediterranean in flavor, Middle Eastern in style, and American in presentation. Voted best out of six dishes.
Provided by Iron Chef Federal W
Categories Chicken
Time 45m
Yield 10 skewers, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, and set aside (may be prepared in advance).
- Heat Oil in frying pan on medium.
- Take skewers and form 2-3 Tablespoons of mixture on one end, leaving room for griping.
- Place in hot oil, use fork to flatten for even and quick cooking.
- Flip at about one minute.
- Drain and serve warm with favorite dipping sauce.
Nutrition Facts : Calories 171.6, Fat 6.9, SaturatedFat 1.4, Cholesterol 79.5, Sodium 88.4, Carbohydrate 1.5, Protein 24.5
CHEF JOHN'S BEEF SLIDERS
Sliders are a small version of a hamburger. A little trick helps you to get them all the same size so they cook evenly and look very professional. Do a couple of tests to determine your perfect degree of doneness and cook all the burgers the same amount of time.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
- Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
- Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
- Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
- Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 160.2 g, Cholesterol 35.7 mg, Fat 10.9 g, Fiber 0.2 g, Protein 11.7 g, SaturatedFat 3 g, Sodium 155.4 mg, Sugar 1.4 g
IRON CHEF WINNER'S JAPANESE PAN-FRIED CHICKEN
A recipe from Katsuyo Kobayashi, and her book "Quick and Easy Japanese Cookbook". She was one of two female chefs to defeat Iron Chef Chen Kenichi, and is also considered to be Japan's favorite TV cooking show host.
Provided by PalatablePastime
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove excess fat from chicken.
- Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.
- Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
- Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
- Turn chicken and cook other side until brown.
- Add mushrooms and peppers to pan.
- When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
- Remove chicken when sauce thickens; cut into bite-size pieces.
- Arrange all on a platter.
- Serve sansho pepper and shichimi togarashi as table condiments.
VEGETABLE SUSHI ROLL
Make and share this Vegetable Sushi Roll recipe from Food.com.
Provided by under12parsecs
Categories Short Grain Rice
Time 1h20m
Yield 20 Rolls
Number Of Ingredients 14
Steps:
- Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.
- Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes.
- Spread the rice. Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
- Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus.
- Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori.
- Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.
- Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.
Nutrition Facts : Calories 141.5, Fat 1.8, SaturatedFat 0.3, Sodium 6.2, Carbohydrate 28.6, Fiber 2.2, Sugar 3, Protein 3
GORGONZOLA PEAR SALAD WITH MERLOT SHALLOT DRESSING
An elegant summer salad...found at The Fresh Market and tweaked slightly! Not sure why it was dubbed "Merlot" Shallot Dressing, as the original recipe calls for Rose. I used a Pinot Noir and enjoyed the results, so I think any lighter red will work well.
Provided by FolkDiva
Categories Salad Dressings
Time 40m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.
- Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.
- In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.
Nutrition Facts : Calories 701.4, Fat 57.6, SaturatedFat 10.5, Cholesterol 19.3, Sodium 411.6, Carbohydrate 19.1, Fiber 2.9, Sugar 10.2, Protein 8.7
ROCK 'N' ROLL SNACK CRACKERS
Make and share this Rock 'n' Roll Snack Crackers recipe from Food.com.
Provided by manda1027
Categories For Large Groups
Time 4h5m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- In small bowl stir together salad dressing mix, pepper flakes and garlic powder, set aside.
- Place crackers in a gallon-sized covered container.
- Drizzle with oil.
- Add dry ingredients.
- Seal container.
- Gently roll to coat crackers.
- Let stand for 4 hours, rolling every 30 minutes to coat.
Nutrition Facts : Calories 160.7, Fat 12.2, SaturatedFat 1.7, Sodium 168.9, Carbohydrate 11.4, Fiber 0.5, Sugar 0.4, Protein 1.5
More about "kerry simon iron chef slider recipes"
BEST BEST-EVER SLIDER RECIPES RECIPES, NEWS, TIPS AND …
From foodnetwork.ca
- Crabby Lobster Sliders. Pan-fried lobster and crab patties loaded with a sweet Thai chili mayo. Get the recipe.
- Picanha Sliders with Spicy Mayo, Caramelized Onions and Brie. Picanha is a popular Brazilian cut of beef, and it will ensure these sliders will be popular wherever you are!
- June: Pulled Pork Pancake Sliders. Picnic pancakes may sound like a sticky disaster, but these pulled pork pancake sliders are a walk in the park. Adding coleslaw and pickle chips make these tiny silver dollar pancakes a handy bite.
- Slow Cooker Sloppy Joe Sliders. Barbecue season is right around the corner, and these saucy, beefy sandwiches should help tide you over until it’s warm enough to grill.
- Sweet and Sour Pork Sliders. Fresh citrus, soy sauce, garlic and ginger are used in the mouth-watering sweet and sour marinade for this tender, juicy pork.
50 OF OUR BEST SLIDER RECIPES - TASTE OF HOME
From tasteofhome.com
Author Caroline Stanko
KERRY SIMON - WIKIPEDIA
From en.wikipedia.org
KERRY SIMON AND CARSON KITCHEN | COOKING TECHNIQUE VIDEOS
From greatchefs.com
CELEBRITY CHEF KERRY SIMON DIES | CNN
From cnn.com
‘IRON CHEF’ STAR KERRY SIMON LOSES BATTLE WITH MSA, DIES …
From greatchefs.com
SIMON’S TOP 10 DISHES FROM THE NEXT IRON CHEF: …
From foodnetwork.com
OUR BEST SLIDER RECIPES
From allrecipes.com
THE ULTIMATE SLIDERS RECIPE - SERIOUS EATS
CHEF KERRY SIMON - CHEF IMPERSONATORCHEF IMPERSONATOR
From chefimpersonator.com
SIMON KITCHEN & BAR - TOP SECRET RECIPES
From topsecretrecipes.com
CAST IRON BAKED HAM AND SWISS SLIDERS
From thissillygirlskitchen.com
KERRY SIMON
From kerrysimon.com
KERRY SIMON (CHEFKERRYSIMON) - PROFILE | PINTEREST
IRON CHEF SLIDERS* - MENU - KGB: KERRY'S GOURMET BURGERS - LAS …
From yelp.com
You'll also love