![]() ![]() dried thyme Juice of 1 limeĭirections: Combine all ingredients and whisk until fully incorporated. Assemble by placing jerk ketchup on top and bottom bun and then top with red ale onion rings. Grill for two minutes or until lightly toasted. While sliders rest, rub the buns with butter using a pastry brush. Remove and place on a plate or cover a pan loosely with aluminum foil to rest. Place a slice of cheese on the second side. Grill sliders for 2 to 3 minutes on each side. So, do a bit of simple math: Since 1 teaspoon of dried herb equals 1/2 teaspoon of ground, replace the tablespoon of fresh thyme (from the previous example) with 1/2 teaspoon of ground. Spray grill or grill pan with non-stick spray. As a general rule, 1 teaspoon of dried herb is equal to 1/2 teaspoon of ground, according to The Reluctant Gourmet. Form the beef into eight 2-ounce patties and then press the center of each with your thumb to create an indent. If your recipe calls for tablespoons of fresh thyme instead of sprigs, you can use the ratio 1 tablespoon of fresh thyme equals about 3/4 teaspoon of dried. In a large bowl, combine beef with allspice, cayenne pepper, red pepper flakes, garlic powder, onion powder, oregano, brown sugar, thyme, salt and black pepper. melted butter 8 slices mild cheddar cheese Brioche slider buns for serving Non-stick spray for grill/panĭirections: Preheat grill or grill pan over medium-high heat. Ingredients: 16 ounces ground chuck 1 1/2 tsps. TOGGLE: from g, gram to tsp quantities in the other way around. To convert a quantity of fresh herbs to the corresponding amount of dried flaky herbs, If your recipe calls. The rule is: 1 part dried herb is equal to 3 parts fresh herbs, so they can contain quite a strong punch of flavor. Football season is finally here, so why not kick things off with some fun recipes from the pros themselves? Chef and former NFL pro Eddie Jackson recently dropped by "GMA3" to share a recipe for a Caribbean slider that will surely have everyone craving more! Caribbean sliders by chef Eddie Jackson 1 tablespoon fresh herbs 1 teaspoon dried herbs, 1 tablespoon of fresh thyme equals about 3/4 teaspoon of dried thyme.
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