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Oklahoma Fried Onion Burge

1 large onion, peeled, halved and thinly sliced 
salt and pepper 
1 lb ground beef 
1 tablespoon butter
1 tablespoon vegetable oil
4-8 slices American cheese
Mayo, mustard and pickles, for serving 
4 hamburger buns, toasted
Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. 
Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. 
Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. 
Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them. 
Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. 
Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. 
The patties should measure 4 inches
Season the beef generously with salt and pepper. 
Melt the butter with the oil in a 12-inch skillet over medium heat. 
Using a large spatula, transfer the patties to the skillet, onion side down. 
Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. 
Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. 
Add 1 or 2 slices of cheese to each burger and allow to melt. 
Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. 
Serve immediately.

Southern Fried Chicken Batter

Beat the egg and milk together in a bowl.
Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
Put the chicken in the bag, seal it and shake to coat it.
Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
Drain it on paper towels and serve.

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