Ever make a vegetarian burger? I'm fond of one that uses tofu (soybean curd). Mix into that bread crumbs, egg, and bean sprouts. Shallow fry it until the outside is brown, and add avocado slices and spinach to the finished product. Tofu alone, cut into thick slices and pan seared is tasty.
La Paloma is a Mexican restaurant located at 2280 El Camino Real, Santa Clara. This restaurant serves traditional Mexican food since 1977. The interior of the restaurant is a colorful, festive setting with lovely sofas and tables for large groups on customers. They have a huge selection of Mexican food on their menu which I was very excited to try them out. Last weekend I got to try 3 of the following dishes from La Paloma: Sopa de Fideo, beef tostada Combination plate, and Machaca con huevos.
Serve this salsa with a side of chips or over grilled meats. MAKES ABOUT 5 CUPS 2 tablespoons olive oil 12 garlic cloves, sliced 1 onion, chopped 3 cups chipotle peppers in adobo sauce 8 Roma tomatoes, coarsely chopped 2 tablespoons salt 2 tablespoons freshly squeezed lime juice ½ teaspoon
Skillfully, one by one I pull the flimsy film cover from each slice of cheese. The strangely slimy, smooth pieces of cheese are now on the bread. Lastly, a slice of bread is set on top of the cheese slices. Digging my fingers under the edge of the margarine lid, I pry it from the tub. Grabbing the butter knife, I then proceed to dive the knife into the margarine.
The taste is sweet because of the butter added to the top. Underneath the potatoes are the vegetables which consist of carrots, peas, and corn. Depending on if you brought the vegetables and cut them up yourself or you brought them already together and frozen will change the taste of the middle layer. I usually cut my vegetables up myself so I can control the size and season them myself. The last layer is ground beef which really just depend on how you like to cook ground beef.
Place the skillet back on the eye that is glowing red and pick up the peanut butter and jelly sandwich. With the sandwich in hand, place it in the skillet. Locate the spatula and pick it up. Wait forty-five seconds. After time is up, using the flat part of the spatula, flip the sandwich.
It has a white wine base sauce, mixed in with fresh tomatoes and garlic; the shrimp are seared in a skillet with garlic, butter and lemon adding an extra tanginess to the dish (Samuda, P.M., Cook, R.A., Cook, & Fitzory, 1998). Stream rises from the plate as freshly grated parmesan cheese is sprinkled around the plate and light layers, lowly melting into the pasta. After enjoying the main meal, the waiter kindly hands, me a smaller menu containing all the different deserts they offer. After looking through the menu the waiter suggested the most popular item, which is the chocolate pineapple upside down cake. The moistness of the cake can be seen once it arrives at the table.
“Did Mom fix the macaroni?” He stands on his tip toes to get a better look. “It’s not exactly macaroni and cheese,” answers Mom. “But it’s just as good.” Adam smiles and licks his lips like a dog. He sits on the table with a shiney fork in his right hand. Me and Mom start serving the pasta, pouring a little on each white plate.
Even if it’s not a seasonal vegetable, it is there in your burger. Well, it has been purchased long back and frozen to be put in to your burger whenever you want one! Each and every item that goes in to making your mouth watering burger is made up of processed foods or foods that are not in their naturally occurring form. They have been topped with artificial flavors, colors and preservatives to make it look the way they are – highly appealing and
The tortilla that was undercooked in each enchilada gave a rubbery texture to each enchilada making it difficult to enjoy the ingredients contained inside. The cheese enchilada was in no means any better and may in fact have been worse. The enchilada had what appeared to be a blend of two different cheeses that had barely began to melt. The cheese enchilada along with the bean had to be smothered in sauce to make them somewhat flavorful enough to disguise the blandness contained in the shell. The beef enchilada was not nearly as bad but needs some work.
Even a simple grilled cheese isn 't simple at Red Robin - it is better described as a four cheese melt. The menu doesn 't stop with the gourmet burgers and other sandwich favorites. It continues with salads, soups, appetizers and entrées that won 't leave anyone with a craving unanswered. That goes for a sweet tooth craving too with the famous towering ring of donuts, mountain high mudd pie and double berry cheesecake. A
Its most popular menu items are the Ruben sandwiches, macaroni salad and potato salad, and burgers. BJ 's Big Bear City was established in 2001 and has done brisk business year after year since then. It can attribute its success to consistently excellent food, courteous and quick service and affordable prices. BJ 's Big Bear City Restaurant serves beer and wine - no hard liquor. The ambiance is nice and