Read as 'mee re-bush' not 're-bus'(as the big red bus). This is a Malay-Chinese influenced street food. It is a colourful noodle dish with a sweet potatoes and ground peanuts spicy gravy garnished with all sorts like fried tofu, cooked prawns, hard boiled eggs etc... delicious comfort food and very filling. To make this noodles first is to make the gravy, once you have done that everything else
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McDonald's Big Mac Secret Recipe
McDonald's Corporation primarily franchises and operates McDonald's restaurants in the food service industry. The Company also operates Boston Market and Chipotle Mexican Grill (Chipotle) and has a minority ownership interest in United Kingdom-based Pret A Manger. These restaurants serve menu in more than 100 countries around the world. McDonald's menu includes hamburgers and cheeseburgers, Big Mac, Quarter Pounder with Cheese, Big N' Tasty, Filet-O-Fish, several chicken sandwiches, Chicken McNuggets, Chicken Selects, french fries, salads, milk shakes, McFlurry desserts, sundaes, soft serve cones, pies, cookies, and soft drinks and other beverages. In addition, the restaurants sell a variety of other products during limited-time promotions.
Of the more than 30,000 McDonald's restaurants in over 100 countries, over 8,000 are operated by the Company, more than 18,000 are operated by franchisees/licensees and over 4,000 are operated by affiliates. The Company, its franchisees/licensees and affiliates purchase food, packaging, equipment and other goods from numerous independent suppliers. Independently owned and operated distribution centers, also approved by the Company, distribute products and supplies to most McDonald's restaurants. The business is managed as geographic segments: United States; Europe; Asia/Pacific, Middle East and Africa (APMEA); Latin America, and Canada. In addition, the segment Other includes non-McDonald's brands (such as Boston Market and Chipotle)
McDonald's Big Mac Recipe
Ingredients :
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) You can use the crown (top) as the middle bun also, just cut the rounded side off. However you will have to toast both sides of it. Cook the two−all−beef−patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.)
Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.
McDonald's Big Mac Sauce
Ingredients :
Combine all of the ingredients together mixing well. Store refrigerated for several hours to allow flavors to blend.
Of the more than 30,000 McDonald's restaurants in over 100 countries, over 8,000 are operated by the Company, more than 18,000 are operated by franchisees/licensees and over 4,000 are operated by affiliates. The Company, its franchisees/licensees and affiliates purchase food, packaging, equipment and other goods from numerous independent suppliers. Independently owned and operated distribution centers, also approved by the Company, distribute products and supplies to most McDonald's restaurants. The business is managed as geographic segments: United States; Europe; Asia/Pacific, Middle East and Africa (APMEA); Latin America, and Canada. In addition, the segment Other includes non-McDonald's brands (such as Boston Market and Chipotle)
McDonald's Big Mac Recipe
Ingredients :
- 1 regular sized sesame seed bun
- 1 regular sized plain bun
- 2 previously frozen regular beef patties
- 2 tablespoons Big Mac sauce (see recipe below)
- 2 teaspoons reconstituted onions
- 1 slice real American cheese
- 2 hamburger pickle slices
- 1/4 Cup shredded iceberg lettuce
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) You can use the crown (top) as the middle bun also, just cut the rounded side off. However you will have to toast both sides of it. Cook the two−all−beef−patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.)
Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.
McDonald's Big Mac Sauce
Ingredients :
- 1 cup Miracle Whip
- 1/3 cup sweet pickle relish
- 1/3 cup Kraft French Dressing
- 1 tablespoon sugar
- 2 tablespoons minced onion
- 1/4 teaspoon black pepper
Combine all of the ingredients together mixing well. Store refrigerated for several hours to allow flavors to blend.
Vietnamese sour fish soup (Canh Chua)
Looking at the plateful of ingredients above, isn't that colouful and tasty combination? This is more or less the typical ingredients for the popular Vietnamese sour fish soup called Canh Chua. It's very refreshing similar to tom yum but less spicy (unless you throw in lots of chillies). I was reading up on this when writing the last post on S E Asian Ingredients and found many different recipes
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Olive Garden Pasta e Fagioli Secret Recipe
Founded in 1982, Olive Garden is owned by Darden Restaurants, Inc. (NYSE:DRI), Darden Restaurants is the largest casual dining restaurant company in the world. Olive Garden was originally developed by General Mills, Inc., but in June 1995, General Mills spun off its restaurant division into Darden Restaurants, Inc. Almost 25 years later, Olive Garden remains committed to its purpose of Hospitaliano! - providing 100% guest delight through the genuine Italian dining experience.
Olive Garden is a family of local restaurants focused on delighting every guest with a genuine Italian dining experience. They are proud to serve fresh, simple, delicious Italian food, complemented by a great glass of wine, served in a comfortable, home-like Italian setting where everyone is welcomed as family and friends.
Olive Garden Pasta e Fagioli Recipe
Serves : 8
Ingredients :
Olive Garden is a family of local restaurants focused on delighting every guest with a genuine Italian dining experience. They are proud to serve fresh, simple, delicious Italian food, complemented by a great glass of wine, served in a comfortable, home-like Italian setting where everyone is welcomed as family and friends.
Olive Garden Pasta e Fagioli Recipe
Serves : 8
Ingredients :
- 1 pound ground beef
- 1 small onion, diced (1 cup)
- 1 large carrot, julienned (1 cup)
- 3 stalks celery, chopped (1 cup)
- 2 cloves garlic, minced
- 2 14.5-ounce cans diced tomatoes
- 1 15-ounce can red kidney beans (with liquid)
- 1 15-ounce can great northern beans (with liquid)
- 1 15-ounce can tomato sauce
- 1 12-ounce can V-8 juice
- 1 tablespoon white vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/2 pound (1/2 pkg.) ditali pasta
- Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
- Add onion, carrot, celery and garlic and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Outback Steakhouse Walkabout Soup Secret Recipe
Outback Steakhouse is an Australian steakhouse restaurant. Although beef and steak items make up a good portion of the menu, the concept offers a variety of chicken, ribs, seafood, and pasta dishes. The Company’s strategy is to differentiate its restaurants by emphasizing consistently high-quality food and service, generous portions at moderate prices and a casual atmosphere suggestive of the Australian Outback.
OSI Restaurant Partners, LLC, headquartered in Tampa, Florida was founded in 1988 by those who believe in hospitality, sharing, quality, being courageous and having fun! OSI Restaurant Partners, LLC is a company of restaurants that owns and operates Outback Steakhouse, Carrabba's Italian Grill, Bonefish Grill, Roy's Restaurant, Fleming's Prime Steakhouse & Wine Bar, Cheeseburger in Paradise and Blue Coral Seafood & Spirit.
Outback Steakhouse Walkabout Soup Recipe
Its menu includes several cuts of freshly prepared, uniquely seasoned and seared steaks, plus prime rib, barbecued ribs, pork chops, chicken, seafood and pasta. The menu is designed to have a limited number of selections to appeal to all taste preferences. The Company tests new menu items to replace slower-selling items and regularly upgrade ingredients and cooking methods. The menu also includes several specialty appetizers and desserts, together with bar service featuring Australian wine. It also offers children's menu, and certain it also offers a separate menu offering larger portions of prime beef. It feature a casual dining atmosphere with a decor suggestive of the rustic atmosphere of the Australian outback. The decor includes blond woods, large booths and tables and Australian memorabilia, such as boomerangs, surfboards, maps and flags.
Ingredients :
OSI Restaurant Partners, LLC, headquartered in Tampa, Florida was founded in 1988 by those who believe in hospitality, sharing, quality, being courageous and having fun! OSI Restaurant Partners, LLC is a company of restaurants that owns and operates Outback Steakhouse, Carrabba's Italian Grill, Bonefish Grill, Roy's Restaurant, Fleming's Prime Steakhouse & Wine Bar, Cheeseburger in Paradise and Blue Coral Seafood & Spirit.
Outback Steakhouse Walkabout Soup Recipe
Its menu includes several cuts of freshly prepared, uniquely seasoned and seared steaks, plus prime rib, barbecued ribs, pork chops, chicken, seafood and pasta. The menu is designed to have a limited number of selections to appeal to all taste preferences. The Company tests new menu items to replace slower-selling items and regularly upgrade ingredients and cooking methods. The menu also includes several specialty appetizers and desserts, together with bar service featuring Australian wine. It also offers children's menu, and certain it also offers a separate menu offering larger portions of prime beef. It feature a casual dining atmosphere with a decor suggestive of the rustic atmosphere of the Australian outback. The decor includes blond woods, large booths and tables and Australian memorabilia, such as boomerangs, surfboards, maps and flags.
Ingredients :
- 2 cups thinly sliced yellow sweet onions
- 2 tablespoons butter
- 14 − to 15−ounce can chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 chicken bouillon cubes
- 1/4 cup diced Velveeta cubes (compressed in a measuring cup)
- 1 1/2 to 1 3/4 cups white sauce, recipe follows
- Shredded Cheddar cheese, for garnish
Instructions :
In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at low to medium heat, stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir until completely heated through. Add white sauce and Velveeta cheese. The white sauce will be thick because it has been removed from the heat. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for an additional 30 to 45 minutes. Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian bread.
Thick white sauce:
Ingredients :
In 1−quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan. Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump. Set aside (off the heat) until ready to use in the soup.
In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at low to medium heat, stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir until completely heated through. Add white sauce and Velveeta cheese. The white sauce will be thick because it has been removed from the heat. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for an additional 30 to 45 minutes. Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian bread.
Thick white sauce:
Ingredients :
- 3 tablespoons butter
- 3 tablespoon flour
- 1/4 teaspoon salt
- 1 1/4 cups whole milk
In 1−quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan. Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump. Set aside (off the heat) until ready to use in the soup.
Panda Express Orange Flavored Chicken Secret Recipe
Tender, juicy chicken pieces lightly battered and fried, sauteed in a sweet and mildly spicy chili sauce with scallions.
Panda Express Orange Flavored Chicken Recipe
Serves : 4
Ingredients :
Panda Express Orange Flavored Chicken Recipe
Serves : 4
Ingredients :
- 1 lb. chicken breast meat
- 1 egg white
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 cups vegetable oil to be used for frying
- 1 cup cornstarch
- 1 cup water
- 1/2 cup ketchup
- 1/2 cup sugar
- 1/8 cup vinegar
- 1 tablespoon soy sauce
- 4 teaspoons cornstarch
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon grated orange peel
- 2 tablespoons chopped scallion
- Cut chicken breast into 1/2-inch cubes, set aside.
- To make marinade - combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
- To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
- Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
- Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, and then serve immediately.
- Serve with steamed rice.
P.F. Chang's Lettuce Wraps Secret Recipe
P.F. Chang's China Bistro, Inc. (P.F. Chang's), incorporated in January 1996, operates in two segments: Bistro and Pei Wei. As of January 1, 2006, P.F. Chang's owned and operated 131 Bistro (full service) restaurants that feature a blend of traditional Chinese cuisine with and American hospitality in a bistro setting. The Company's restaurants offer intensely flavored, culinary creations, prepared from ingredients, including herbs and spices imported directly from China. The Company also owned and operated 77 Pei Wei (limited service) restaurants as of January 1, 2006.
P.F. Chang's Bistro restaurants menu features traditional Chinese offerings and dishes that illustrate the emerging influence of Southeast Asia on modern Chinese cuisine. The menu is complemented by a full-service bar offering a selection of wines, specialty drinks, Asian beers, cappuccino and espresso. The Company offers customer service featuring a display kitchen, exhibition wok cooking and a decor that includes wood and slate floors, mounted life-size terra cotta replicas of Xi'an warriors and narrative murals depicting 12th century China.
P.F. Chang's Lettuce Wraps Recipe
Ingredients :
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
P.F. Chang's Bistro restaurants menu features traditional Chinese offerings and dishes that illustrate the emerging influence of Southeast Asia on modern Chinese cuisine. The menu is complemented by a full-service bar offering a selection of wines, specialty drinks, Asian beers, cappuccino and espresso. The Company offers customer service featuring a display kitchen, exhibition wok cooking and a decor that includes wood and slate floors, mounted life-size terra cotta replicas of Xi'an warriors and narrative murals depicting 12th century China.
P.F. Chang's Lettuce Wraps Recipe
Ingredients :
- 8 dried shiitake mushrooms
- 1 Teaspoon cornstarch
- 2 Teaspoon dry sherry
- 2 Teaspoon water
- salt and pepper
- 1−1/2 pounds boneless, skinless chicken
- 5 Tablespoon oil
- 1 Teaspoon fresh minced ginger
- 2 cloves garlic, minced
- 2 green onions, minced
- 2 small dried chilis, (optional)
- 8 Ounce can bamboo shoots, minced
- 8 Ounce can waterchestnuts, minced
- 1 package cellophane Chinese rice noodles, prepared according to package
- 1 Tablespoon Hoisin sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon dry sherry
- 2 Tablespoon oyster sauce
- 2 Tablespoon water
- 1 tsp. sesame oil
- 1 tsp. sugar
- 2 tsp. cornstarch
- Iceburg lettuce "cups"
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.