Korea may have just beaten America when it comes to fattening, bread-less sandwiches.They call it the Zinger Double Down King. The name is quite a mouthful and so is the concoction itself, which is Korea’s heart attack-inducing version of KFC’s infamous Double Down. Like the original, there is no bread involved in this sandwich: instead two pieces of fried chicken act as the buns and sandwiched between are the bacon strips, cheese, barbecue sauce, pepper sauce, and an all-beef burger patty.
Bozhena Melnyk/ShutterstockThis recipe will make you feel nostalgic and bring back good memories of eating peanut butter and jelly sandwiches for lunch. But now you can enjoy this treat in ice cream form.Recipe courtesy of the Institute of Culinary EducationNotesThis recipe is just a jumping off point too – those making this at home can mix and match to make their favorite, you essentially need 10 oz.
Bison Burgers with Cabernet Onions and Wisconsin Cheddar Recipe Bison meat is very lean and is best served rare or medium-rare.Ingredients2 tablespoons olive oil, divided3 cups sliced onions (about 2)3/4 cup Cabernet Sauvignon or other dry red wine1 pound ground bison (buffalo)2 tablespoons chopped shallots1/4 teaspoon coarse kosher salt6 ounces sliced Wisconsin white cheddar cheese1 small head of escarole, leaves separatedRecipe PreparationHeat 1 tablespoon oil in heavy medium skillet over medium-high heat.
See here how to prepare the dough: apple in the dough. Spread the puff pastry in the form of a thin sheet and cut narrow strips (1 cm). Peel the apple and wrap it in a strip of dough. place in the oven at 75 degrees for 25 minutes.
Leeks are cleaned, washed, portioned. The carrot is cleaned, washed and put on a large grater. Heat the oil. Put the grated carrot, when it softens, add the leeks and leave them together for about 5 minutes. At the same time, the olives are boiled for 3 minutes in boiling water. When they are ready, add them over the leeks.