BIKKIES (COOKIES) FROM HEAVEN
From Good Taste November 2008. Haven't tried this one yet but hoping to do so before the end of the year for the DS's recreation group. Times and quantities are as per recipe posted in the mag.
Provided by ImPat
Categories Dessert
Time 1h5m
Yield 72 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Line 3 baking trays with non-stick baking paper.
- Beat the butter and sugar in a stand mixer till pale and creamy.
- Add the condensed milk and flour to the butter mix, stirring to combine.
- Stir in the the craisins and chocolate.
- Divide the dough into 2 equal portions, wrap and refrigerate second portion while working with first and remove second portion when you put cookies/bikkies into oven.
- Roll tablespoons of 1st portion into balls and divide among the prepared trays, allowing room for spreading.
- Use the palm of your hand to flatten slightly (or you could press with a fork).
- Bake in oven,swapping trays halfway through cooking for 8 to 10 minutes or until golden (swapping shouldn't be necessary in a fan forced oven).
- Set aside on trays for 3 minutes to cool before transferring to a wire rack to cool completely.
- Repeat with remaining dough portion.
Nutrition Facts : Calories 148.3, Fat 7.1, SaturatedFat 4.4, Cholesterol 17.3, Sodium 59.1, Carbohydrate 19.5, Fiber 0.5, Sugar 9.2, Protein 2
AUSSIE BIKKIES (CRACKERS) WITH CHEESE AND ONION
Traditional Australian snack for when unexpected guests drop by. To be truly authentic the cheese must be the very cheapest brand available and the crackers a little stale. Use a good and strong fresh onion though so your guests don't know the difference.
Provided by Peter J
Categories Cheese
Time 2m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Slice cheese and onion.
- Place slice of onion on each cracker and top with a slice of cheese.
Nutrition Facts : Calories 109.4, Fat 6.2, SaturatedFat 2.2, Cholesterol 6.6, Sodium 177.6, Carbohydrate 10.7, Fiber 0.5, Sugar 1.6, Protein 2.7
AUSSIE CHICKEN
This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.
Provided by beckie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
- In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
- Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
- Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 152.8 mg, Fat 46.1 g, Fiber 1.5 g, Protein 47.2 g, SaturatedFat 20.1 g, Sodium 1806.8 mg, Sugar 41.3 g
FRIED SALTINES WITH CHEDDAR AND ONION
McSorley's Old Ale House in New York City is a perpetually crowded bar with sawdust-covered floors that has been in continuous operation since the 1800s. Besides its ale - dark and light - the bar sells a modest, quirky, perfectly unpretentious cheese plate: Cheddar, raw white onions and saltine crackers with a side of spicy brown mustard. Here, with the minor update of frying the crackers, is a major improvement to an old offering. The plain dry crackers become nutty and extra crisp and salty, warm and rich. It's like the difference between raw cookie dough and a baked dark-edged batch fresh from the oven. With a sharp tang from Cheddar, the bite of raw onion and that final hit of vinegary mustard heat, this stacked fried saltine makes a lively bite with drinks in any era.
Provided by Gabrielle Hamilton
Categories crackers and chips, appetizer
Time 30m
Yield 37 crackers
Number Of Ingredients 5
Steps:
- Slice the Cheddar in neat tablets slightly smaller than the saltines. Slice the onion into thin crescent moons (not half-moons), cutting from root to shoot ends so the ribs fall apart more easily, are shorter and, therefore, more manageable to chew and swallow.
- Heat the oil in a deep-sided sauté pan over medium-high to 350 degrees. Stick a wooden chopstick in the oil to see if it sizzles. If it does, it's ready. Fry the saltines in 3 quick batches, adjusting the heat as needed, using a spider or a slotted spoon to swirl them around a little and to make sure they cook evenly to golden brown, 2 to 3 minutes per batch. Drain on a wire rack until cool. They keep for a week in an airtight container.
- Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.
CHIPOTLE BURGER TOPPED WITH GRILLED ONIONS AND CHEESE
I like to ground my own beef. Just take slightly frozen beef cubes and process in a food blender till ground! It works like a charm.Then you know what is in your ground beef.
Provided by Rita1652
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill on HIGH for 10 minute Mix peppers, 2 ounces salsa, and beef together then formed into four 1/2 inch thick burgers. Rub outside of patties with oil.
- Coat grill lightly with vegetable oil.
- Brush onion slices with olive oil and season with salt & pepper, sear on grill 1-2 min each side, remove and set aside. Grill rolls, cut side down 30 seconds; remove and set aside.
- Sear meat on grill, about 2 min, until meat has changed color about one-quarter way up from bottom. Turn over. Sear 1 to 3 minute.
- Reduce heat to MEDIUM (for most burgers) or LOW (for burgers thicker than 1 inch); close lid.
- Cook burgers to 160 degrees internal temperature. Check by inserting digital thermometer halfway into thickest part of burger.
- Top with cheese; close lid. Grill until cheese starts to melt, 1 minute. Place each burger on rolls topped with 2 tsp salsa, grilled onion rings.
Nutrition Facts : Calories 575.4, Fat 31.4, SaturatedFat 12.8, Cholesterol 102, Sodium 876.8, Carbohydrate 37.3, Fiber 2.9, Sugar 4.5, Protein 34.9
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