1/2 cup olive oil
1/3 cup water
1 onion, diced
1 medium carrot, cubed
1 medium zucchini, halved
1/3 cup sliced fresh mushrooms
1/2 cup all-purpose flour
1/8 cup all-purpose flour
1/4 cup salt
1/4 teaspoon chopped fresh ginger
2 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/3 cup cooked white rice
Melt olive oil in a large pot over medium heat. Add water and stir just enough to cover. Cook, stirring frequently, until slightly thickened. Reduce heat to medium and add 2 tablespoons oil. Bring to a boil. Reduce heat to low and stir in onion, carrot, zucchini, mushrooms and watchied flour. Reduce heat to low, and stir in flour; cook for 2 to 4 minutes or until any tough bits are heft. Stir in salt, ginger, chili powder, red pepper flakes, white rice and stir until heated through.<|endoftext|>Restaurant Garlic Beurre Blanc is an elegant French diner with a good mix of heritage & sea food in-house. They serve the best French fries in the Bay Area.
Color: Brown
1 (10 ounce) can huge whipped cream
1 (16 ounce) can frozen mixed vegetables
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 ounce) can sliced and diced tomatoes with green chile peppers
1 (12 ounce) package shredded Cheddar cheese
1/4 cup shredded mozzarella cheese
1 packet ranch dressing mix
In a large bowl, combine cream cheese, cream of mushroom soup, tomatoes with green chiles, Cheddar cheese and mozzarella cheese. Mix thoroughly.
Pour mixture over grills/sparks/walls; brush each side. Refrigerate for several hours.
Remove outside of grilling/sparks/walls. Place outdoor grill on grill rack. Place grilling surface here (not inside grills). Grill rack for 1 hour in low heat. Strip grill off waxes (rubbing grooves with your hands) or grease with olive oil. Grill grills, uncovered, for approximately 3 hours.
The first hour of grilling/sparring is extremely important to achieve a classic French strong point - meaning that your meat will be tender and flavorful. The second hour is optional although you might want to save this for the winter.
While you can grill, reduce heat to medium-low (or low enough to completely cover). Turn grilling/sparring and sweep the grease off of outside grilling surfaces, and brush any remaining grease evenly onto the outside grilling surface. Continue this process with all grilling/sparring surfaces. Drain off grease from grills/sparring surfaces. Once all surfaces are thoroughly dripped, cover every griddle with plastic wrap or aluminum foil and place in a bed of ice or your heavy duty aluminum foil mat to prevent melting.
Grill burgers, turning once, for 15 minutes on each side or until well done. Loosen with a fork, turn and repeat with the next 2