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Fajita Burgers
with
Salsa Ketchup
Burgers:
-
1-1/2 lbs/700 g
ground beef
-
1/2 onion,
finely minced (about 1/2 cup/125 ml), divided
-
2 tbsp/30 ml
Watkins Fajita Seasoning
-
1 tbsp/15 ml
Watkins Meat Magic
-
Juice of 1/2
lime (save other half for ketchup)
Set aside 2 tbsp/30
ml of minced onion for ketchup. Combine remaining
ingredients, refrigerate one hour to allow flavours to
develop. Meanwhile, make ketchup.
Form meat mixture
into patties and grill until well-done. Serve on
grilled corn tortillas and grilled poblano chiles.
Top with Salsa Ketchup. Serves 6.
Ketchup:
-
1 cup/250 ml
ketchup
-
2 tbsp/30 ml
minced onion
-
1-1/2 tsp/7.5
ml Watkins Salsa Seasoning
-
Juice of 1/2
lime
Combine all
ingredients; let stand at least 30 minutes to allow
flavours to develop. Serve on burgers; refrigerate
leftovers.
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Four-Bean
Salad
-
1 can (16 oz/454
g) green beans, drained
-
1 can (16 oz/454
g) yellow wax beans, drained
-
1 can (15 oz/425
g) kidney beans, drained
-
1 can (15 oz/425
g) garbanzos (chickpeas), drained
-
1/2 cup/125 ml
sliced onion
-
2/3 cup/160 ml
white vinegar
-
1/2 cup/125 ml
sugar
-
1/3 cup/80 ml
Watkins Original Grapeseed Oil
-
2 tsp/10 ml
Watkins Seasoning Salt
-
1/4 tsp/2.5 ml
Watkins Black Pepper
Place beans and
onion in large bowl. Combine remaining ingredients and
pour over beans; toss to coat. Cover and refrigerate
several hours or overnight, stirring occasionally.
Makes 8 servings.
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Marbled
Terrine
Chocolate
Layer:
-
1-1/4 tsp/6 ml
unflavoured gelatin
-
2-1/2 cups/625
ml milk, divided
-
1/2 cup/125 ml
Watkins Chocolate Dessert Mix
-
1/3 cup/80 ml
sugar
-
1/3 cup/80 ml
semi-sweet chocolate chips
-
1 tsp/5 ml
Watkins Double-Strength Vanilla
Vanilla
Layer:
-
1-1/4 tsp/6 ml
unflavoured gelatin
-
2-1/2 cups/625
ml milk, divided
-
1/2 cup/125 ml
Watkins Vanilla Dessert Mix
-
1/3 cup/80 ml
sugar
-
1/3 cup/80 ml
vanilla milk chips (or white chocolate chips)
-
1 tsp/5 ml
Watkins Double-Strength Vanilla
Topping:
-
1 cup/250 ml
heavy whipping cream
-
2 tbsp/30 ml
powdered (icing) sugar
-
1 tsp/5 ml
Watkins Double-Strength Vanilla
-
chocolate curls
for garnish, if desired
Line an 8 x 4
inch/20 x 10 cm loaf pan with plastic wrap; smooth out all
wrinkles. Set aside.
For vanilla mixture,
in medium saucepan combine gelatin and 1 cup/250 ml milk;
let stand 2 minutes or until softened. Add remaining
milk, Vanilla Dessert Mix and sugar. cook over
medium heat, stirring constantly, until mixture comes to a
full boil. Remove from heat; add vanilla chips and
vanilla; mix well. Place plastic wrap on top and let
stand 15 minutes to cool. Meanwhile, repeat process
for chocolate mixture.
To assemble terrine,
alternately layer half of vanilla mixture, half of
chocolate mixture, remaining vanilla mixture and remaining
chocolate mixture. Using narrow spatula or knife,
gently swirl through mixture to marble. cover with
plastic wrap and refrigerate at least 3 hours before
serving. Unmold onto serving plate, removing plastic
wrap.
For topping, beat
cream in chilled bowl with electric mixer until it begins
to thicken. Add powdered sugar and vanilla and
beat until stiff. use whipped cream to garnish (try
a criss-cross pattern or shell border). Garnish with
chocolate curls if desired. Cut into slices to
serve. Makes 12 servings.
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Every Product is Backed by Watkins
100% Satisfaction Guarantee!
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