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http://www.unileverfoodsolutions.co.za/products-brands/products/knorr-seasonings/list/show/3539-8895-0-21032654.Knorr_Lime_Seasoning.html | If you have a passion for Japanese cuisine then you’ll love this Lime Teriyaki marinade. The word teriyaki is a combination of two Japanese words "teri" which means shine and "yaki" which means grill or broil. This marinade tastes great with almost any meat, including chicken breasts, lamb cuts and beef fillet. It’s quick and easy to whip up with these two ingredients, namely, Knorr Lime Seasoning and Knorr Teriyaki Marinade powder.
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Features -- Designed to be used for the Kincrome 1800Kg Hydraulic Trolley Jack. -- Optional Skid Pan supplied incase jacking is required on uneven ground. -- Securely houses the complete Trolley Jack assembly including handle. -- Can be padlocked to prevent theft. Securing any item in a vehicle is important so accidents don’t occur. The Minecorp trolley jack mounting bracket is designed to hold the Kincrome 1800Kg Hydraulic Trolley jack securely even on the roughest roads. It includes holes for easy mounting to multiple vehicle locations such as in a tray or tub body. The added benefit to fitting this bracket is to help organise the vehicle so space is not compromised. Manufactured from 2.5mm mild steel and powder coated for extra corrosive protection, this Minecorp bracket is made to last tough conditions. Included in the kit is a tensioning bolt which prevents the Trolley Jack rattling whilst being stored in the holder. bracket net Weight: -- 4.7 Kg Trolley Jack net Weight: -- 11.2 Kg optional Skid pan net Weight: -- 1.6 Kg orders & Enquiries National Sales: firstname.lastname@example.org International Sales: email@example.com Head Office Ph +61 1300 922 881 37 Murdoch Circuit Acacia Ridge Qld 4110 Brisbane Australia minecorp.com.au © Minecorp 2012
Universal Grinding Machine for Rubbing and Thin Sections Housing: Made of stainless steel, stain-resistant and powder-coated. The mechanic parts are made from anodized aircraft aluminum. Drive: Particularly solid and high-class, extremely softly running brushless DC motor 100 VA, 24V with high torque. The rotational speed goes from 0 up to 300 rpm; infinitely variable speed regulation, smooth start with clockwise and anti-clockwise rotation. Automatic coolant system: Reversible from water off, water permanently on, water on only when grinding. Water collection pan: Made of stainless steel, height-adjustable with water discharge hose. The machine can be modified with grinding discs SystemAbele® or by means of optional magnetic discs within a few seconds for all polishing and grinding discs which are available on the market, having a diameter of 250 mm. Width: ca. 37cm Length: ca. 38cm Height: ca.27cm Weight: ca. 15kg Connections: Power supply 230V/24V, foot-operated connection, feed hose 3/4", drain hose 14mm A convenient foot switch is optional. When purifying 6 nozzles rinse sufficient water onto the grinding disc. The rubber lips remove the water 3 times with any rotation and the dirt is pushed to the sides. This process reduces wear of the grinding disc and prevents grooves in thin section. Rubbing Barely simple exchange of the self-centering discs within seconds Making thin sections Barely simple convertible to optional discs within seconds for using any magnetic discs of diameter 25 cm .
CRAB STUFFED PORTABELLA garlic butter sauce $13CALAMARI TOSCANO breaded fried calamari, hot peppers, kalamata olives $11CLAMS CASINO chopped clams, bread crumbs, bacon, peppers, onions $10CAROZZA SPRINGROLL smoked mozzeralla & prouscutto & thai basil tomato jam $8BRUSCHETTA mozzarella, tomato tapenade, roasted peppers, crostini $8METRO WINGS Italian seasoned - dragon sauce - chipote lime b.b.q. $11FRENCH ONION SOUP melted aged provolone & swiss cheese $6CLAMS OR MUSSELS white wine butter, parsley, tomatoes, garlic, fresh basil - or - in a spicy fra diavolo red sauce $12GRILLED EGGPLANT TOWERS eggplant, goat cheese, roasted red peppers, pesto $9POLENTA FRIES pesto & marinara dipping sauce $7- MAMA'S MEATBALLS from mama's kitchen $6MUSHROOM CALABRESE mushrooms sautéed in garlic, shallots, bread crumbs & parmesan /crustinis $9MEDITERRANEAN PLATTER white beans, roasted pepper hummus, olive tapenade, focaccia crisps & feta $8ANTIPASTO Italian meats, cheeses & vegetables finished with balsamic vinaigrette $13- for two SALADS MIXED GREENS balsamic dressing $4CAESAR SALAD romaine lettuce $5-small 8- lg. ARUGULA oven dried tomatoes, limoncello dressing $5- small 8-lg. METRO WEDGE iceberg, crumbled bleu cheese dressing, crispy bacon, red onions $7BLEU CHEESE & WALNUT mixed greens, dried cranberries, balsamic vinaigrette $6- small 9- lg. ( Add scallops 9- shrimp 6- chicken 4- salmon 9- to any salad ) PASTA SAUSAGE BOLOGNESE sweet & hot Italian sausage, rich red sauce, penne $15CAPELLINI POMODORO sautéed imported tomatoes, basil, garlic & x-virgin olive oil, capellini $14SHRIMP & ASPARAGUS lemon cream sauce, shrimp, asparagus, tomatoes, capellini $17SCALLOP MACCIATO jumbo scallops, arugula, olive oil, garlic, red pepper, touch of red sauce, bow- tie pasta $19CLAM ( served red or white ) whole & baby clams, linguine $16VODKA RIGATONI rosa sauce with prosciutto, parmesan $15PORCINI LINGUINE Italian sausage, porcini mushrooms, parmesan cream sauce $16BROCCOLI RABE sausage & white beans, garlic & olive oil sauce tossed with bow-tie pasta $15HOMEMADE RAVIOLI homemade jumbo stuffed ravioli, ricotta cheese, pomodoro sauce $15CRAB MEAT SCAMPI jumbo lump crab meat, garlic & olive oil sauce over capellini $24CARBONARA with peas and pancetta $16-...
First, buy a thick, juicy ribeye or New York steak. Grab some garlic and rosemary too. Don’t forget a big ol’ potato for dad. Drizzle with extra virgin olive oil, sea salt and LOTS of freshly cracked black pepper. Slice up the garlic and break up the rosemary by hand, and rub into steak thoroughly. Cover and refrigerate for 30 minutes up to a few hours. Rub the potato with butter and salt and cover with foil. Bake for 1 hour at 400 degrees. Keep potato warm and covered. Remove the steak and let come to room temperature. Heat a cast iron pan (or whatever you have) until it’s smoking’ hot. Add a huge chunk of butter, turn the heat down to med-hi and add steak. Cook for 4 to 5 minutes. Don’t touch it yet! Add some more butter and flip. Use a spoon and the butter to “baste” the steak and let cook undisturbed for another 3 to 5 minutes depending on how dad likes it cooked. Remove steak from pan and tent with foil, and let it rest for 4 or 5 minutes. This will make dad mad but it has to rest. Remove potato from foil and cut it down the middle. Add butter, sour cream, chives, bacon and cheese (or whatever ya got in the fridge. Try salsa and guacamole for fun!). Plate the steak and add pan dripping on top of meat. Serve with an extra strong and dirty martini. Or two. Disclaimer: Vegetables omitted on purpose. My dad hated em’! Chef Kevin Warm Potato Salad 1 pound red bliss potatoes (cut in quarters) 4 oz. olive oil 2 oz. sherry vinegar, 1 Tablespoon whole grain mustard 1 Tablespoon minced chives 1 Tablespoon chopped parsley 1 teaspoon horseradish Put the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and simmer 8 - 10 minutes until just tender. While the potatoes cook, add the rest of the ingredients in a bowl and stir to combine. When the potatoes are done, strain them in a colander and...
FILET MIGNON WITH DANISH HERB AND BLEU CHEESE SAUCE 2 tbsp. Danish cream cheese with herbs and spices 1 tbsp. plus additional Danish Bleu cheese, crumbled 2 tbsp. butter 2 sm. filet mignon steaks, cut 1 1/4-inch thick and trimmed 2 tbsp. dry White wine 2 tbsp. water Freshly ground pepper to taste 2 slices bacon, crisply cooked and drained On a small plate mash herbed and spiced cheese with 1 tablespoon Bleu cheese and set aside. Warm serving plates in a slow oven. In small skillet over moderate heat, melt butter. Add steaks. Brown on both sides then cook to desired doneness. Transfer to heated plates and keep warm. Add wine to drippings in skillet. Increase heat until mixture boils. Boil for 1 minute and reduce heat to low. Stir in cheeses, mixing well with a fork. Blend in water and pepper. Simmer gently one minute, stirring several times. Thin to desired consistency with additional water if necessary. Pour sauce over steaks and top each with bacon strip. Serve with additional Bleu cheese. Serves 2. GARLIC SIRLOIN STEAKS DONATO 4 garlic cloves, minced 1/2 c. grated Parmesan cheese 3 tbsp. butter 1 tbsp. marsala wine (we use any red wine we might have around) 1 tbsp. brandy 1 tsp. tomato paste 1/2 tsp. salt 1/2 tsp. pepper 1 sirloin steak or 4 sirloin strips or filet mignons Combine all ingredients except steak in a food processor. Blend to a paste. Grill steaks over medium hot coals, almost to desired degree of doneness, turning once. Spread paste evenly over steak or steaks and return to grill, paste side up, until mixture begins to bubble, about 1-2 minutes longer.
Rub your favorite 6 oz. cut of Bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6” above medium hot coals (325° F) for the following times, depending on thickness of steaks. 1” thick Rare = 6-8 minutes • Medium = 8-10 minutes 1 ½” thick Rare = 8-10 minutes • Medium = 10-12 minutes 2” thick Rare = 10-12 minutes • Medium = 14-18 minutes TIPS: Steak recommended for grilling/barbecuing include Rib Eyes, T-Bones, and New York Strips. Lesser quality Bison steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks punctures the meat, so use tongs for turning and keep those wonderful juices in the steak. Bison steaks taste best when grilled to rare or medium (still pink in the center). Cooking time is important to avoid overcooking. Per 6 oz serving: 234 calories 3.2g fat (12% calories from fat) 105mg cholesterol 91.8mg sodium...
Hanger Steak Marinade: 2 – 10 oz. hanger steak 2 oz. onion jam (recipe to follow) 2 oz. watercress sauce (recipe to follow) 2 oz. cabernet sauvignon sauce ½ cup maple syrup 1 cup soy sauce 1 cup olive oil ¼ cup rice vinegar 4” peeled and grated ginger 2/3 cup minced garlic ¼ cup sesame oil 3 tsp salt & ground black pepper Mix all Marinade ingredients well. Marinade meat and then portion. Onion Jam: 1 lb. unsalted butter 6 lb. white onions, sliced across circles Combine butter and onions in a heavy-bottomed sauté pan and cook over low flame for 30 minutes. DO NOT LET ONIONS TAKE ON COLOR. Add: 2 tsp salt, 2 cups granulated sugar, 4-2/3 cup red wine vinegar, 2/3 cup balsamic vinegar, ½ cup grenadine. Let reduce slowly for another 30 minutes. Do not reduce to caramel stage. Beware of it! It has the ability to scorch and ruin the whole batch!!! After steaks have marinated, grill to desired temperature. Heat onion jam in a sauté pan and finish with the cabernet sauce. Pour over steak on plate. Watercress Sauce: 1 cup homemade mayonnaise ½ cup sour cream 2 tsp shallots, chopped 1 bunch watercress 1 tbs. Dijon mustard 4 tsp lemon juice ½ tsp salt ½ tsp black pepper
CHIMICHURRI SAUCE I cup extra-virgin olive oil 2 tablespoons lemon juice 2 tablespoons chopped garlic I bunch parsley I tablespoon kosher salt I tablespoon crushed red pepper flakes STEAKS 4 (14-ounce) ribeye steaks at room temperature granulated garlic to taste kosher salt to taste I 1/4 black pepper to taste Roasted Garlic cup chopped parsley METHOD I. For the sauce, combine all 6 ingredients in a food processor; process until smooth. Spoon into a bowl and let stand one hour. 2. For the steaks, preheat a grill surface. Season the steaks with garlic, salt and pepper. Grill to desired doneness. Let rest for 5 minutes. Place on a cutting board and cut diagonally into thin slices. Serve topped with sauce. Garnish with Roasted Garlic and parsley. Recipes brought to you by OCI Products. Visit www.OCIProducts.com for recipes and more. RIBEYE WITH MOREL MUSHROOMS AND MAYTAG BLUE CHEESE INGREDIENTS 1/4 1/4 1/3 I 1/4 2 2 I Serves 4 cup dried morel mushrooms cup brandy cup Veal Glace cup heavy cream cup Maytag blue cheese ground black pepper to taste thick-cut ribeye steaks at room temperature tablespoons Original Chef's Grill Plus tablespoon chopped parsley METHOD I. Soak the mushrooms in brandy in a bowl overnight. Pour into a saucepan and heat on high; flambé. After the flames subside add Veal Glace, cream and blue cheese. Cook till reduced to a thick consistency. Season with pepper.