tag:blogger.com,1999:blog-27619796391140880082024-02-19T14:31:53.681-08:00shahoutlibya sport90http://www.blogger.com/profile/00108312947553296393noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2761979639114088008.post-74059966178212718572023-06-24T15:10:00.009-07:002023-06-25T18:09:32.755-07:00<iframe height='100px' src=https://track.adpour.com/link?z=102891
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libya sport90http://www.blogger.com/profile/00108312947553296393noreply@blogger.com0tag:blogger.com,1999:blog-2761979639114088008.post-24101733600973003712023-03-25T07:26:00.003-07:002023-03-25T07:28:01.116-07:00Click hearhttps://223596.click-allow.top/libya sport90http://www.blogger.com/profile/00108312947553296393noreply@blogger.com0tag:blogger.com,1999:blog-2761979639114088008.post-33540623854894333612023-01-15T09:32:00.001-08:002023-01-15T09:32:08.645-08:00https://www.highcpmrevenuenetwork.com/m72bh013?key=5f23a005c06c3cf4f7e2dc92c64fb038libya sport90http://www.blogger.com/profile/00108312947553296393noreply@blogger.com0tag:blogger.com,1999:blog-2761979639114088008.post-33650567225523706132022-12-13T05:41:00.003-08:002022-12-13T05:41:52.704-08:00Helthy foodFruits and berries
Fruits and berries are among the world’s most popular health foods.
These sweet, nutritious foods are very easy to incorporate into your diet because they require little to no preparation.
1. Apples
Apples are high in fiber, vitamin C, and numerous antioxidants. They are very filling and make the perfect snack if you find yourself hungry between meals.
2. Avocados
Avocados are different from most other fruits because they’re loaded with healthy fats instead of carbs. They are not only creamy and tasty but also high in fiber, potassium
libya sport90http://www.blogger.com/profile/00108312947553296393noreply@blogger.com0tag:blogger.com,1999:blog-2761979639114088008.post-52337886810900916162022-12-13T05:40:00.003-08:002022-12-13T05:40:32.668-08:00Make foodLivingood, yes that is his real name, is a doctor serving thousands of people in Cary, NC and even more through his online and media presence. In 2007 after nearly losing his father to health conditions, Dr. Livingood was prompted to find a health care system to save his father's life. Where medicine failed Dr. Livingood discovered solutions that got his father off 15 medications and overcame major heart and autoimmune conditions. Dr. Livingood, wife Jessica, and three kids spend their lives speaking natiolibya sport90http://www.blogger.com/profile/00108312947553296393noreply@blogger.com0tag:blogger.com,1999:blog-2761979639114088008.post-63663148196622457192022-12-13T05:38:00.002-08:002022-12-13T05:38:24.075-08:00Maybe even more than the fat content or the quality of the beef, I’ve found that using a light touch is the real difference between a burger I relish eating and one that becomes tough.
The more you handle and mash the beef as you shape the patties, the more compressed and tough the finished burger.Instead, try to handle the beef as little as possible as you form the patties.Break off big fist-sized chunks of the ground beef and press them into rough patties against your work surface with the palm of your hand.Gently pat the edges into a uniform round shape. Don’t worry if the edges look a little lumpy or have cracks — resist the temptation to make the patties look neat and tidy. Those cosmetic imperfections are all in the name of a supremely tender burger.
We Tried 6 Popular Methods for Shaping Burger Patties
READ MORE
Kitchn Food Editor-at-Large, Christine Gallary, taught us all the dimpling trick, and I haven’t looked back since. Pressing a shallow “dimple” in the middle of the patty prevents burgers from shrinking to half their size and doming up in the middle. After years of tiny, round burgers, this feels like magic. To make a dimple in your burger, just use your fingertips to pat the middle of the patties slightly thinner than the outer edge — maybe a quarter of an inch more shallow, at most. I always think the finished patties look like tiny frisbees.
Credit: Emma Christensen
Tips for Cooking Perfect Stovetop Burgers
Cook your burgers in a flat pan over medium-high heat. The patties should sizzle when they hit the pan, and when you flip them, you should see a nicely dark, golden-brown sear on the underside. That’s the sign of a good burger!
Also, a wide, very thin spatula works best for flipping — it lets you quickly slide under the burger and flip it without messing up the nice crust you just formed. It also keeps these burgers from falling apart as you flip. (Although if they do fall apart, just press the pieces together and carry on — top with cheese and no one will ever know.)
I find that the spatulas sold for cookies or pancakes work best. A fish spatula would also do a fine job in a pinch.
Credit: Emma Christensen
How Long to Cook Stovetop Burgers
Stovetop burgers are a quick weeknight meal — very quick. Even if you prefer your burgers well-done, burgers will be ready in 10 minutes tops. Cook any longer and that’s when you wind up with dry, crumbly hockey pucks, no matter how diligently you followed the advice given above.
It’s a little nerdy, but I usually set a timer so I don’t accidentally get caught up in conversation or another part of the meal and forget about the burgers.
You can also keep an eye on the sides of the burgers — when you see just a bit of pinkish-red in the very middle, medium-rare burgers are ready; the second that pinkish line disappears, your burgers are medium.
If you’re the kind of person who wants to quadruple check for doneness, an instant-read thermometer is your best bet to cook beef to the proper safe internal temperature.
Burger Cooking Times
Medium-rare (red in the middle): 6 minutes totalMedium (pink in the middle): 7 to 8 minutes totalMedium-well (a smidge of pink in the middle): 9 minutes totalWell-done (no pink): 10 minutes total
How To Make Burgers on the Stovetop
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We'll show you how to make juicy, totally tender burgers on the stove top, start to finish. No need to go out - stay in tonight and have a homemade burger!
YIELDMakes 4 (6-ounce) or 6 (4-ounce) burgers
PREP TIME5 minutes
COOK TIME6 minutes to 10 minutes
Show Nutrition
INGREDIENTS
1 1/2 pounds
ground beef (80% to 85% lean)
Kosher salt
Freshly ground black pepper
4 to 6
hamburger buns, split
Butter or oil, for the pan
4 to 6 slices
cheese, such as cheddar, swiss, American, or provolone (optional)
Burger toppings: sliced tomatoes, sliced onions, lettuce, ketchup, mustard, BBQ sauce, pickles, relish
EQUIPMENT
Griddle or large skillet — cast iron, stainless steel, or nonstick
Wide, flat spatula
INSTRUCTIONS
Divide the ground beef. Divide the ground beef into 4 or 6 portions, depending on the number of burgers you would like to make.
Shape the patties. Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow "dimple" and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don't worry if there are some cracks in the edges; try not to mash the beef too much as you shape the patties.
Warm the pan. Heat a pat of butter or a teaspoon of oil in a griddle or large skillet over medium heat.
Toast the buns. Working in batches if needed, place the bun halves cut-side down in the warm butter or oil. Toast until the surface is golden-brown. Transfer the toasted buns to a serving plate.
Increase the heat to medium-high. Increase the heat to medium-high, and keep a careful eye on the pan. When you see the first wisp of smoke, you're ready to cook the burgers.
Cook the burgers for 3 to 5 minutes. Place the burger patties in the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the heat up a little. Generously season with salt and pepper, and cook for 3 to 4 minutes.
Flip the burgers and cook another 3 to 5 minutes. Quickly slide a spatula under the burgers and flip to the other side. You should see a dark brown sear on the underside — if not, increase your heat next time. Season the other side generously with salt and pepper, and cook for another 3 to 5 minutes to your preferred doneness. If the burger falls apart when you flip, just press the edges together and carry on — your burger will still be great!
To make cheeseburgers. If making cheeseburgers, top the burgers with cheese as soon as you flip them. If the cheese isn't melting fast enough, cover the pan with a lid or other dome to encourage the cheese to melt.
Finish the burgers. When the burgers have finished cooking, transfer them to the toasted buns and finish with your favorite burger toppings.
RECIPE NOTES
Double-batch of burgers: If you're making burgers for a crowd, cook the burgers in batches and cook the burgers to just under the desired doneness level. Transfer the cooked burgers to a baking sheet and keep warm in a 300°F oven while you finish the rest of the batches.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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libya sport90http://www.blogger.com/profile/00108312947553296393noreply@blogger.com0tag:blogger.com,1999:blog-2761979639114088008.post-50877504023292129762022-12-13T05:36:00.003-08:002022-12-13T05:36:47.926-08:00الطاجين الليبييُعد “طاجين الجبن” أو “الطاجين الليبي” من الأكلات الليبية المفضلة التي لا تغيب طويلاً عن السُفرة. وهنا نقدم خطوات تحضيره بطريقة صحية.
المكونات:3 حبات بطاطا كبيرة.بصلة واحدة.صدر دجاج واحد.حزمة بقدونس “معدنوس”.5 بيضات.3 ملاعق دقيق أسمر.ملعقتان بقسمات “خبزة مرحية”.نصف ملعقة لكل من: الملح والكركم “البزار” والفلفل الأحمر والفلفل الأسود.توابل دجاج وورق غار وعود قرفة.ملعقة صغيرة بيكنغ بودر.طريقة الإعداد:نسلق صدر دجاج في وعاء ماء يحتوي على التوابل المُخصصة للدجاج وورق الغار وعود القرفة.بعد استواء الدجاج، يتم تقطيعه إلى قطع صغيرة ويُوضع جانباً.نقوم بتقطيع البطاطا إلى مكعبات متوسطة الحجم ومن ثم تُطبخ في ماء مغلي ونخرجها قبل أن تستوي بشكل كامل “نصف استواء”.يتم فرم حزمة البقدونس “المعدنوس” ومن ثم نضع في صحن كبير البطاطا المطبوخة وصدر الدجاج ونضيف البقدونس “المعدنوس” ويتم بشر البصل فوق المكونات.نخفق 4 بيضات ونضيف ملعقة بيكنغ بودر ونسكبها في الصحن الرئيسي-الذي يحتوي على المكونات السابقة- ونضيف الدقيق الأسمر والبقسمات” الخبزة المرحية ” فوق المكونات.يتم رش الملح والكركم “البزار” والفلفل الأحمر والفلفل الأسود فوق المكونات كاملة ونقوم بمزج كامل الخليط بتحريكه بصورة جيدة.نحضر صينية فرن متوسطة، يتم دهنها بطريقة جيدة بالزيت والدقيق ومن ثم نسكب الخليط داخلها.في صحن صغير نخفق بيضة واحدة ونقوم بدهنها على كامل سطح الخليط السابق ثم ندخله للفرن على درجة حرارة 180، لمدة تتراوح من 30 دقيقة إلى 40 دقيقة.libya sport90http://www.blogger.com/profile/00108312947553296393noreply@blogger.com0tag:blogger.com,1999:blog-2761979639114088008.post-13222387006083575272022-12-13T05:35:00.003-08:002022-12-13T05:35:24.979-08:00الطاجين المغربيطريقة عمل الطاجين (الطاجن) المغربي باللحم والخضار لها عدة وصفات، وهو من أشهى الحلويات في المغرب، لنتعرف فيما يلي على طريقة عمل الطاجين المغربي باللحم والخضار ، والطاجين المغربي باللحم والبطاطس:
مقادير الطاجين المغربي باللحم والخضارنصف كيلو من اللحم.
بصلة كبيرة الحجم.ثمرة من الطماطم المفرومة.3 ثمرات من الكوسا.3 ثمرات من الجزر.3 حبات من البطاطس.2 ملعقة كبيرة من زيت الزيتون.نصف ملعقة صغيرة من الثوم المفروم.بقدونس مفروم.نصف ملعقة صغيرة من الكركم.زنجبيل مفروم.ملح وفلفل أسود.رشة من البابريكا.الطريقةنضع الطاجن على النار ويضاف إليه الزيت ونحمر به الثوم حتى نحصل على اللون الذهبي.نضيف البصل واللحم وتقلب المكونات جيداً معاً حتى يتغير لون اللحم.نضع الملح والفلفل الأسود والبهارات والزنجبيل والكركم مع التقليب على النار الهادئة.يتم غسل الخضروات وتقطيعها إلى شرائح.يضاف الخضار إلى الطاجين نرص الكوسا على الوجه.ترش بالملح والبابريكا ثم نضيف الماء، وتترك المكونات على النار حتى تمام النضج.يقدم الطاجين ساخنا وبالهنا والشفاlibya sport90http://www.blogger.com/profile/00108312947553296393noreply@blogger.com0tag:blogger.com,1999:blog-2761979639114088008.post-9278391775016307172020-11-20T02:05:00.002-08:002020-11-20T02:05:50.204-08:00<p> https://presumptuouslavish.com/whxngkmqu?key=64d57af034f17cacf6a1b99455ed2c25</p>libya sport90http://www.blogger.com/profile/00108312947553296393noreply@blogger.com0tag:blogger.com,1999:blog-2761979639114088008.post-30476166049988686852019-03-28T06:37:00.001-07:002019-03-28T08:17:07.797-07:00<div dir="rtl" style="text-align: right;" trbidi="on">
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