fatherand039s day

Never fear! Making an omelette at home is not difficult. With a few basic steps and a flip of the wrist you can pull this off in minutes. Fill it with whatever you have on hand—it's a great way to use up leftovers!

How to Make an Omelette

eggs

unsalted butter

cheese,

basil, parsley,

"Thank you for giving ME a recipe of an omelette. \r\nThis is very useful"

Prep the eggs:  In a bowl, beat the eggs with a fork.

Melt the butter: In an 8-inch nonstick skillet over medium-low heat, melt the butter.

Add the eggs and cook the omelette: Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes.

Fill the omelette: Place the cheese, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.

Fold and plate the omelette: Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Voila!
  

"Thanks for the great instructions! I’ve never been successful with omelettes, but I’m going to master this now!"

"I had never made on omelette before and it turned out perfect. Thanks!"

"I have not made omelettes for about 4 years so this was a welcoming refresher course on how to make them."

Making your own Campari at home is easy and affordable. Use it to make all your favorite campari cocktails, like a Negroni, a Boulevardier, or a Campari Spritz! Homemade Campari also makes a great gift for your cocktail-loving friends.

Homemade Campari

Gentian root

lemon peel (dried)

rhubarb root

angelica root

wormwood

ginseng

wild cherry bark

full orange peel,

full grapefruit peel,

water

white sugar

Red food coloring, as needed

"This is a brilliant idea. I have watched a bottle of Campari rocket from $10 to its present cost of $35. Campari WAS my favorite cocktail but not anymore! I now prefer Boissiere sweet Vermouth on the rocks. \r\nLife is Good,\r\nBobHallsr"

Combine dry ingredients and alcohol: Combine the dry ingredients, mixing them well, and then divide between two 1-quart (32oz) mason jars, adding an equal amount of alcohol to each (you can also do this in one jar if you have a jar that’s big enough). Seal the jars and shake.

Infuse for 2-3 weeks: During the infusion period, shake the jar once a day. The color should slowly turn brown, and the taste will be so bitter as to be undrinkable

Strain: After that infusing, strain the mixture using a sieve, then filter through cheesecloth, coffee filter, or a mesh superbag.

Sweeten the Campari: Bring the water to a simmer in a saucepan, then stir in the sugar until dissolved. Remove from heat and let cool.
Slowly stir the cooled simple syrup into the bitter, infused alcohol. You will likely need all of it, but once you have added half, taste it frequently, and stop when the Campari tastes good to you. Adding simple syrup will also dilute the Campari to roughly the same proof as store-bought Campari.

Adjust the color: If you are put off by the color, or simply want it to resemble store-bought Campari, add red food coloring until it settles at that bright, rosy hue you recognize.

Bottle and store: Transfer your Campari to a clean bottle or jar and store away from direct sunlight.

We tested all sorts of methods for mixing, shaping, and grilling backyard burgers, and even talked with grilling expert Steven Raichlen! Here is our take on the perfect grilled burger.

How to Grill the Best Burgers

80/20 ground beef, cold

garlic

onion

Worcestershire sauce

pepper

salt

hamburger buns

Butter

"Everything is on point here however I find that mixing salt into the meat before making the patty creates a sausage like texture.Try making one with salt one without,as for the pepper I prefer to have  added at the end so it doesn't burn.IMHO"

Make the burger mix: Put the cold ground beef in mixing bowl. Sprinkle the other ingredients evenly over top. Fold the meat over a few times to get everything incorporated. This entire process should only take about 30 to 45 seconds. Don’t over handle the meat.
 

Shape the burger patties: Rather than forming the patties in your hand, form them on a tray. This makes it easier to shape the patties without over-handling or warming the meat. I like to use a cookie sheet lined with parchment paper, but any tray or platter will do.
On the tray, divide the meat into 6 equal parts (about 5 1/4 ounces each). Gently form each portion into a patty that is 4-inches across with 1-inch sides and a shallow depression in the middle (see photos below). You want the outer 1/2 inch of the patty to be slightly taller than the inside. This keeps the patty from shrinking too much and from puffing up in the center during grilling
Cover the patties with plastic wrap and transfer to the fridge while you heat up your grill and butter your buns.
 

Heat the grill: Heat a gas or charcoal grill to 450 to 500°F, or hot enough that you can only hold your hand above the grill grates for about 1 second.
Butter the insides of all the buns and set them near the grill.

Grill the burgers: Place patties on the grill over direct heat. Cook to your desired doneness:
For rare burgers, cook for 4 minutes total (125°F)
For medium-rare burgers, cook for 5 minutes total (135°F)
For medium burgers, cook for 6 to 7 minutes total (145°F)
For well-done burgers, cook for 8 to 9 minutes total (160°F)
Flip the burgers at least once during cooking, or as often as you wish. Do not press down on the patties at any time.
 

Add the cheese and toast the buns: When you have about 1 minute left on the cooking time, add the cheese to the burgers and the buttered buns to the grill over indirect heat.

Rest the burgers: Remove burgers and buns from grill and transfer to a clean platter. Let the burgers rest for 1 minute before serving.

Serve: Serve with tomato jam, mayonnaise, bacon jam, garlic aioli, blue cheese sauce, sautéed mushrooms, Thousand Island, or the classic and always wonderful lettuce, tomato, pickles and red onion.

"I did this today for lunch and had great success! I'm so grateful for all the details on this post. I think previously I hadn't waited for the grill to get to 450 degrees, which resulted in a weaker sear, and crumbly burgers. I used premade frozen patties from Costco, thawed to room temp. Then pressed into that shape. They fit perfectly on the brioche buns I had.\r\n\r\nI did 3m on one side, flipped, and added cheese on top &amp; added buttered buns to the top rack of the grill for the remaining 2 minutes. Thanks so much for sharing, now I feel confident knowing I can make great burgers at home."

"Followed directions exactly. No bread crumbs Or an egg ( I normally do one or the other). All burgers totally fell apart on the gas grill. My husband usually only flips when cooked 1\/2 way but, told him to flip a bit more frequently. Not a fan of Raichlen. Won’t follow any more of his recipes.  I have liked many of your recipes before so not blaming you for this one!"

"Great recipe! I added paprika to the meat. Cooked 3 mins 1 side, 4mins the other side, added the cheese in the last min, nice flavor. Thanks!"

"Perfect, very well definition of how to cook a buerger."

https://www.simplyrecipes.com/video_src?vid=6050894116001

How to make How to Grill the Best Burgers

Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!

Grilled Mexican Street Corn (Elote)

Mexican crema,

mayonnaise

cilantro

garlic,

chipotle pepper,

lime lime

cotija cheese, crumbled

Lime wedges, to serve

Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.

Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.

Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
 
&nbsp;

Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

"Absolutely delicious- I subbed chipotle powder for Smokey paprika and a hint of cayenne powder. \r\nSo so good!"

"I made this as a side dish for chicken fajitas. Super simple and tasty meal. This is an absolutely delicious recipe.  The sauce was delish on the fajitas too. It came out better than any street corn I have ever had."

"Had Mexican Street Corn at the Water Pig in Pensacola Fl, and was craving when I got home.  This recipe is  as close as it gets!  Absolutely delicious  flavor.  Had to substituted Cayenne pepper because didn't have Chipotle pepper..  The combo of mayo and sour cream with garlic and lime takes an ear of corn to to a new level.  Had to find cheese at a local latino marker...not sold at most grocery stores"

"I forgot the cheese at the end but it had fantastic flovor"

https://www.simplyrecipes.com/video_src?vid=6156738357001

How to make Grilled Mexican Street Corn (Elote)

Say hello to your new favorite cheesecake recipe! This is a classic New York cheesecake, baked in the oven. A water bath, plus lots of tips and guidance, help you make the best, silkiest, creamiest cheesecake EVER.

Perfect Cheesecake

Tbsp sugar

4 Tbsp

cream cheese (900 grams), room temperature

sugar (270 grams)

vanilla extract

sour cream (160 ml)

heavy whipping cream (160 ml)

sour cream (475 ml)

sugar (35 grams)

(340 grams) fresh raspberries

sugar (100 grams)

water (120 ml)

"My raspberry sauce didn’t thicken. Is it really served with all the seeds as well? Any idea on how to thicken the sauce up."

"Hi Sara, I don’t have a stand mixer would a hand mixer work for this recipe?"

Process graham crackers, mix with sugar, salt, butter: Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Preheat oven to 350°F (175°C), with rack in lower third of oven.

Press the graham cracker crumbs into the bottom of the springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.

Bake the crust: Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.

Triple wrap pan in heavy duty foil: Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.
 
If there are any holes, water will get into the pan and ruin the crust.
Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.

Prepare the crust

Beat cream cheese, then sugar: Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.

Add salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating on medium low speed for one minute after each addition. Add the sour cream, beat until incorporated.

Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Heat the oven to 325°F (160°C).

Pour filling into pan: Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.

Place in oven: Place the roasting pan with the springform pan in it, in the oven, on the lower rack.

Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)

Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

Chill 4 hours: Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Make the cheesecake

Prepare the sour cream topping: Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.
Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.

Prepare the raspberry sauce: Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.

Prepare the cheesecake to serve: Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.
Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides.
Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce.

Finish and Serve the Cheesecake

"Yup, it was Perfect! We all loved it! Would welcome any feedback for baking this recipe in 4 inch mini springforms, for Christmas gifts."

"This was literally the BEST cheesecake I have ever made! This is exactly what I have been looking for.  It is a keeper for sure and will be made over and over again!"

"Oops!\r\nI forgot to mention the crust! \r\nI used ginger snaps &amp; Walnuts instead of graham crackers"

https://www.simplyrecipes.com/video_src?vid=5972322635001

Here's everything you need to knowto make beer can chicken — the best beer to use, how to prevent flare-ups, falling chickens, and the pefect beer-based sauce.

How to Make the Best Beer Can Chicken

smoked paprika

thyme

cumin

(4 chicken

apple cider vinegar

brown sugar

Make ahead: The chicken can be seasoned with the dry rub up to 2 days in advance and refrigerated.Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

The Kitchn

Meghan Splawn

Step 1

Heat an outdoor grill for high, indirect heat. Heat a gas grill by heating 2 out of 3 (or 3 out of 4) of the burners to high heat. Keep the remaining burners off. For a charcoal grill, light a full chimney of charcoal and arrange the coals on one side of the grill. Heat the grates and let the coals get white and ashy, about 15 minutes. Aim for an internal grill temperature of 425 to 450ºF.

Step 2

Pour out about half of beer. Pour out or drink about half of the beer, reserving 1/4 cup if you plan to baste the chicken.

Step 3

Season the chicken with a spice rub. Stir the salt, paprika, thyme, and cumin together in a small bowl. Pat the chicken dry with paper towels and sprinkle it inside and out with the spice mixture. 

Step 4

Prop the chicken on the beer can. Place the beer can inside a metal 9x13-inch baking pan. Lower the chicken leg-side down onto the beer until it is securely propped upright. If using a disposable foil pan, be careful when picking the pan up, as it may buckle: your best bet is to have a firm grip on the chicken with one hand while holding the foil pan with the other.

Step 5

Grill for 35 minutes over indirect heat. Place the pan over indirect heat (over the turned-off burners or where there are no coals). Pour 1 cup of water into the pan. Cover and grill for 35 minutes. At this point, it will start to brown and look almost cooked through, even thought it is not.

Step 6

Make the optional basting sauce. Stir the reserved 1/4 cup beer, vinegar, and brown sugar together in a small bowl.

Step 7

Baste and grill 25 to 35 minutes more. Baste the chicken with the sauce and continue to cook, covered, basting every 10 minutes, until the skin is deeply colored, crisp, and a probe thermometer in the deepest part of the thigh registers 165°F, 25 to 35 minutes more. Rotate the pan as needed so that the chicken browns evenly.

Step 8

Rest, then carve the chicken. Remove the chicken and the pan with its drippings from the grill. (If you using a foil pan, slide the pan onto a baking sheet before moving it around. Let the chicken rest the chicken at least 10 minutes. To remove the chicken from the beer can, first move the chicken still on the can to a clean cutting board. Have one person have a firm grip on the can to hold it in place (careful, it&#x27;s hot!) while a second person grasps the chicken with wadded paper towels or a kitchen towel and pulls it off the can. Carve and serve.

Beef tenderloin made even more delicious with a whiskey-infused peach sauce. And it&#039;s ready in less than 30 minutes!

Beef Tenderloin Steaks with Peach Whiskey Sauce

½ large peachpeeled and chopped

shallot

dark brown sugar

cider vinegar

whiskey

½ teaspoon Maggi® Granulated Beef Flavor Bouillon

black pepper

beef

Melt butter in large saucepan over medium heat. Add peach; cookstirring frequentlyfor 2 minutes. Add shallot; cookstirring frequentlyfor 2 minutes. Add sugarvinegarwhiskeyWorcestershire saucebouillon and pepper; cook for 6 minutes or until thickened.

Puree with immersion blender or regular blenderleaving mixture a little chunky. Keep warm.

Preheat grill. Season steaks with salt and pepper. Grillturning halfway through cooking timefor 6 to 8 minutes or until desired degree of doneness.

Let stand for 5 minutes. Serve with Peach Whiskey Sauce.

Top 7 fatherand039s day recipes from across the web

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How to Make an Omelette

Homemade Campari

How to Grill the Best Burgers

Grilled Mexican Street Corn (Elote)

Perfect Cheesecake

How to Make the Best Beer Can Chick...

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Top 7 fatherand039s day recipes from across the web

The most viewed fatherand039s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make an Omelette

Homemade Campari

How to Grill the Best Burgers

Grilled Mexican Street Corn (Elote)

Perfect Cheesecake

How to Make the Best Beer Can Chick...

Beef Tenderloin Steaks with Peach W...

The most viewed fatherand039s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine