6 oz. Frozen Orange Juice Concentrate
1 Cup Milk
1 Cup Water
1/2 Cup Sugar
1 tsp Vanilla Extract
~8 Ice Cubes
You can try mixing it two ways1)
put ice in followed by everything else and chop/blend until it's all well mixed and the ice is pretty chopped up2)
put all the ingredients in, except ice, and blend, then put in the ice and chop, one at a time.
It's a pretty spot on recipe.
I know how to make various things, but, listing their ingredients and junk like that seems sort of pointless, because, everyone know what you make quesadillas out of, for example. Instead, the more important part of making good stuff, is ensuring you make various aspects correctly. But there are a couple ... at the end.
Two things a lot of people can't seem to cook properly are rice and meat.
So, here's how to make them. I'll start with rice.Rice
The way that will be the most fruitful is have the steam being produced help cook the rice and moisten it up.
You need a pan with a lid, not a pot. The following measurements and times are rules of thumb, but it generally goes like this:
Put in non-stick/browning agent (butter, margarine, or oil) and melt/heat it up. The amount, for not-oil is about 2 Tbsp. You want the heat to be around "medium", whatever that means on your personal stove can vary. With open flame stoves, you're going to have lots of fun, because there's no real way to make fire simmer.
Once it's melted and/or hot, put in 1 Cup of rice. Different types of rice yield different measurements and cooking times, the most general kind of rice that people use and eat is long grain white rice. The kind you get at the store doesn't need to be soaked or anything (unlike something like Basmati or Jasmine). Toss the rice in, let is get toasty in the butter/oil (as toasty as you desire). Obviously, don't burn it and make sure to mix it around.
Add 2 Cups of water (this will be less or more if you have different kinds of rice or if you've pre-soaked). Stir and all that good stuff and bring it to a boil. Any boil, doesn't need to be mixing itself or anything.
Once it's boiling ... this is when you want to add any flavorings you want. Be it chicken or beef base, salt, pepper, vegetables (should probably cook those up before hand), or whatever sauces (if you want to use a lot of some sauce, reduce the amount of water appropriately, most sauces have lots of water in them already and this isn't going to make some saucy rice). Once that's all in and mixed up ... turn the temperature way down, to low (on a scale from 1 to 10 it'd be a 2) and simmer, if you have an oven with simmer select, use that. Put the lid on the rice and wait 15 minutes.
After 15 minutes, check to see how much liquid there is ... generally, there shouldn't be much, if any left, if there is, allow it to cook longer. Worrying about whether the rice is done or not isn't really an issue when cooking with this method.
You can mix up all sorts of rice types. If you want to make some spanish/mexican style rice, try reducing the water by 1/2 a cup and putting in 3/4 cup (or so) of salsa. if you don't put anything in, you're going to be making sticky white rice. If you do that, you're going to have to watch it while the lid is on, chances are it will begin to boil over. You'll have to shake the pan to knock it down.Meat
There's three things to keep in mind when cooking meat: marinade, cooking method, temperature.
There's various ways to marinade meat, but make sure you do it! Meat flavored meat is almost never appetizing, even flavorless shredded chicken is cooked in broth.
You can buy marinade mixes at the store (powder that requires water and oil, usually), which is generally your best bet. They're quick, cheap, and taste good.
You can make marinade by mixing various things you want your meat to taste like together. The downside to this is, A) you have to puncture the meat, and B) it takes MUCH longer. You generally need to marinate overnight using homemade marinade.
The last option is to get marinades you put on while you're cooking. The problem with this is ... well ... it's not marinating! You're just flavoring on top of what's there ... not mixing it together.
The way you cook it is pretty damn important. Generally, using an oven, unless it's the only way you're suppose to make the meal, isn't recommended. #1 cooking method: grill. Or a smoker, if you're making something like ribs. Doesn't really matter what kind of grill you use, it'll all be good, but they'll all carry different flavors. Charcoal and gas, in my opinion, taste very similar. The king, in terms of flavor, is a wood grill. Applewood cooked meat is fantastic.
If you can't grill it, and it's something like chicken, or steak, your best option will be to pan fry it. Especially for chicken.
Now while you're doing all this cooking, make sure you're not getting your meat stuck to your cooking equipment. If you're grilling you need to oil the racks.
As for flipping ... I try not to flip it very often. Just when the side down is looking done.
The thing about a grill and a pan is that they will brown what you're cooking, which makes meat taste better.
The last thing is to check the temperature. You don't want to overcook the meat, it gets tough and stringy when you do that. If you remove it at the right temperature (which is as soon as it's okay for human consumption) it will be moist, juicy, and you will generally be able to pull the meat apart with a spoon, if you wanted.
Some temps are: (F, sorry, use a converter if you need C)
Chicken: 180º This is a hard temperature line. You shouldn't eat undercooked chicken, ever.
Beef: Medium: 160º, Well: 170º, Medium Well is inbetween
To check these temperatures, you need a meat thermometer. It isn't enough to check just by looking at how done the meat looks. It's very, VERY, easy to cook a piece of chicken fast enough that it looks completely done on the inside but be about 30º below consumption temperature.Grilled Potatoes
Everything from here on out is using a grill.
I warn you, this is a bit laborious, because you'll probably chow these down fast and they take a bit of time to individually lay out. But they're GREAT.
Slice up potatoes thin (not potato chip thin, but scalloped thin). Then, soak them in water for about ten minutes, so you get a lot of starch out.
After that. You'll want to put them on an oiled grill. The only things you'll want to put on is a little bit of oil (brush) and salt and pepper. Cook on each side until they start browning. Don't burn them ... and try not to drop any through the rack.Burgers
Use no more than 12% fat ground beef. But use something that actually has fat (Buffalo is almost 100% protein), 7% is a pretty good amount.
The fat content will determine how much flare up you may or may not get as well as how much your burgers will shrink when cooking them.
This is what I like to put in mine, and you can't really taste these as you normally would once they've been cooked in:
Sweet Baby Ray's BBQ Sauce
You want to put all this stuff in a bowl first to get it all mixed up. You'll want to use quite a bit. The burgers can be quite moist while cooking. Obviously, too moist and they'll just crumble when you try moving them. I don't have any measurements off hand (and I don't measure this when I do it), so I'll list it this way:
BBQ sauce: a lot. Like ... probably about 3/4-1 cup or equivalent, and use if the meat is still not moist enough.
W. Sauce: A few shakes.
Salt: just a little bit
Pepper: just a little bit
Cilantro: just a little little bit, since it's fresh it can overpower everything else.
Mix it up and make the patties. The size should be about 1/2 to 1-1/2 inches wider than the desired side, and roughly the final height you want. When you cook them, you only want to flip them once. And make sure you use the meat thermometer, medium-well is a good temperature.
Toasting the buns with cheese on them (swisskthnks) is a good idea.
If you want the burgers to cook faster, you can put a hole in the middle, with your finger, it'll allow the burger to be cooked from more areas, and the largest part, the center, is no longer there.
These generally turn out to be quite large.
If you want to put stuff inside them, you'll have to mix them slightly differently, less BBQ sauce, and add an egg. It'll make it stick together more, while making it moist. You can put whatever you like inside.
Sorry for the length. Hope it helps someone.