Posts Tagged ‘Drinks’

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Best Evening Drinks In Seoul

Comments: 0June 26th, 2011 by

The South Korean capital is now home to some of the most attractive nightlife alternatives in south east Asia in terms of pubs, bars and nightclubs, while Seoul hotels now rival just about anywhere else in the region for quality and choice. So if you have spent the day on foot traipsing around the Deoksu Palace, seeing the sights and wonders of the Changgveong Palace or taking in some of the works of art on show in a museum, you’re going to need a bar or pub to unwind in and discuss matters. Some of the most popular places to take a load off in Seoul include the below bars and pubs.  Read more...

  • Scrooge Pub. For those visitors to the South Korean capital who like to enjoy a beer in a friendly environment, this is the ideal sort of place. Scrooge is a wide open bar which offers the drinker a happy balance of western pub feel with Korean hospitality and service. The pub boasts all the home comforts of a pub back home including even a dartboard and a pool table, and the bar boasts imported western beers alongside local Korean brews. The food on offer is outstanding and decent value too.

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Posted in Tourism information

Grandma Hystad Recipes

Comments: 0July 18th, 2010 by

CONTENTS ITALIAN SPAGHETTI GRANDMA’S SPAGHETTI AND MEAT BALLS CHICKEN ARTICHOKE PASTA POLISH PYROGY DUTCH APPLE PIE FOOD INFORMATION, RECALLS LIGHTSIDE MORE FOOD INFORMATION BAR MIXES, DRINKS ITALIAN SPAGHETTI
1 pound hamburger
1 average onion
2 green peppers
1 ½ teaspoon salt
1 tablespoon fat
½ pound spaghetti
Mix the meat, chopped onion and green pepper. Add salt. Shape meat
into small balls and fry until brown. Make a sauce with the following:
½ cup chopped onion              ¼ cup grated cheese
2 green peppers                  ½ cup catsup                 
1 quart strained tomatoes        1 tablespoon paprika       
¼ cup sugar                      ½ teaspoon mustard
1 teaspoon salt                  ¼ cup chopped celery
Mix together all the ingredients for the sauce and let simmer 1 ½ hours.
Add meatballs and simmer 1 hour longer. Cook spaghetti in salt water
until tender. Drain.   GRANDMA’S SPAGHETTI AND MEAT BALLS.
½ cup………………….(125 ml)……………………onions
2 tablespoons (30 ml)…………………….margarine
1 pound…………….(500 g)……………………ground beef
2 cups…………………(500 ml)…………………tomato sauce.
2/3 cup………………(160 ml)…………………sliced mushrooms.
4 cups…………………(1000 ml)………………can tomatoes.
½ cup………………….(125 ml)…………………chopped parsley.
1 ½ teaspoon. (7.5ml)……………………oregano or sage
1 teaspoon………(5 ml)………………………salt
¼ teaspoon………(1.25 ml)………………thyme
1 bay leaf
1 cup………………….(500 ml)…………………water
2 cloves garlic  Read more...

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Posted in dining

Grandma Hystad’s Recipes, Drinks, Bar Mixes, Food and Cooking Tips

Comments: 0June 4th, 2010 by

GRANDMA’S FRENCH ONION SOUP

VANILLA PUDDING

SUPER EASY VEGAN SALAD

PEACH MUFFINS

GRANDMA’S FRENCH DRESSING

GRANDMA’S HOMEMADE MAYONNAISE

LIGHTSIDE

BACK TO COOKING SCHOOL

FOOD INFORMATION

BAR MIXES

NON-ALCOHOLIC DRINKS

ARCHIVES

GRANDMA’S FRENCH ONION SOUP
3 tablespoons………………….(45 ml)…………………………butter
2 cups………………………………………(500 ml)………………………thin sliced onion
4 ½ cups…………………………………(1125 ml)……………………bouillon
Salt and pepper to taste
Worcestershire sauce to taste
2 teaspoons……………………….(10 ml)…………………………sugar
French bread
Parmesan cheese or other finely grated cheese
heat butter, add onions, simmer about 10 minutes or until soft
and lightly brown. Add bouillon, bring to boil and simmer 20 minutes.
Season to taste with salt, pepper and Worcestershire sauce. Add sugar.
Pour soup into individual soup dishes.  On top of each, float a slice
Of sautéed French bread and sprinkle with grated cheese.  Put in oven
350 F, (175 C), until cheese is melted.

YIELD: 6 servings.
TIME: 60 minutes.

VANILLA PUDDING
1 cup, 2 tbsp. …………………………….(280 ml)……………………pudding mix
2 cups………………………………………………………(500 ml)……………………water
2 tablespoons……………………………………(30 ml)………………………butter or margarine
1-teaspoon……………………………………………(5 ml)…………………………vanilla
Combine pudding mix and water in saucepan.  Bring to boil, turn
Stove down and boil gently for 2-3 minutes.  Stir constantly.  Remove from heat, add
margarine and vanilla. Stir.  Let stand for 15 minutes, stir again and chill.

YIELD: 4 servings.

Super Easy Vegan Pasta Salad

2 cups whole wheat pasta, cooked & cooled

2 ripe tomatoes, chopped

1/2 green pepper, chopped

1 green onion, thinly sliced

1/4 cucumber, chopped

1/2 cup organic sugar

1/2 cup vegetable oil

1/3 cup ketchup

1/4 cup vinegar

1 teaspoon salt  Read more...

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Grandma Hystads Recipes, Drinks, Bar Mixes, Cooking, Peanutbutter Information,

Comments: 0March 12th, 2010 by

CONTENTS

BAKED SALMON

ROAST BEEF

GRANDMA’S BAKED HAM AND APPLES

PIZZA POTATOES

GRANDMA’SHORT BREAD COOKIES
CHOCOLATE CHIP MUFFINS

LIGHTSIDE

VEGAN PANCAKES

TIPS
FOOD INFORMATION, PEANUT BUTTER RECALLS

BAR MIXES

DRINKS

BAKED SALMON

4- 6 OZ. SALMON FILLETS

1 LEMON

1 TABLESPOON OAT BRAN

1 ½ teaspoon dill weed

½ teaspoon thyme leaves

 ½ teaspoon onion powder

1 lemon

1 teaspoon paprika 

Preheat oven to 350 degrees. Combine oat bran, dill weed, thyme leaves, onion powder, and paprika. Sprinkle over salmon fillets. Bake at 350 for 15 to 20 minutes. Serve with lemon wedges.

YIELD; 6

BEEF ROAST
3-4 pounds, rib or sirloin.
1 teaspoon salt per pound of meat.
½ cup flour.
1 small onion.
1 cup water.
Rub with salt, flour, pepper and onion.
Place meat in roasting pan with fat side up.
Add 1-cup water.
Do not cover unless a less tender cut is used.
If beef is fat, it will require no basting.
Time required for roasting depends on shape of cut.
For well done roasts, the average cooking time is 30 minutes per pound of meat, for medium 25 minutes per pound, and 20 for rare.
ROAST AT 325

GRANDMA’S BAKED HAM AND APPLES

2 large slices of ham steak.
2 teaspoons……………..(10 ml)………………….prepared mustard.
4 tablespoons………….(60 ml)……………………brown sugar.
2 tart apples.
1 ½ cups…………………………(375 ml)…………………apple juice.  Read more...

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Grandma Hystad’s Recipes, Drinks, Food Information

Comments: 0March 9th, 2010 by

 Beef And Potato Cakes
You can use ground meat if desired.  A treat for children
8 oz. Beef.
8 oz. Potatoes.
1 small 2-3 inch onion chopped finely.
1 egg yolk.
Dark soy sauce.
1 teaspoon salt.
Cook the potatoes and mash.  Mix in egg yolk and salt.  Chop onion finely, brown with 1 tablespoon oil, add ground meat.  Brown for 4 minutes.  Add soy sauce and mix the batch with the potatoes.  Shape into balls the size of golf balls, flatten into cakes.  Heat the cooking pan. Grease lightly with oil, use medium heat to brown the cakes, turn to brown both sides.  If you have a electric skillet set temperature at 340.  When automatic control light blinks, turn cakes over.

Peel, core, and cut apples into quarters or wedges, depending on the size of the apple. Place apples in 1 quart baking dish. Dot apples with margarine. Sprinkle apples lightly with sugar and cinnamon. Orange juice may be added if desired. Bake at 375 degrees until tender, about 30 minutes.  Serves 2. 

Grandma’s Beef-Stew & Dumplings
1 pound………………(500 g)…………………stew beef
3 tablespoons(45 ml)…………………flour
1 clove of garlic
salt and pepper to taste
1 medium size onion, chopped
3 carrots
1 turnip, diced
1 bay leaf
Cut meat into cubes.  Roll in flour and brown in hot oil.
Add chopped onion and garlic.  Add salt and pepper to taste.
Stir until onion is a golden brown.  Add enough water to cover
the meat.  Bring to a boil.  Simmer gently for 1 ½ -2 hours.
Add rest of vegetables ½ hour before stew is served.  Read more...

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Grandma Hystads Recipes, Drinks, Food Information, Vegan Recipes, Information, Bar Mixes

Comments: 0March 5th, 2010 by

CONTENTS

BEEF AND POTOTO CAKES

GRANDMA BEEF-STEW DUMPLINGS

MACORONI –HAMBUUGERS BALLS

AUNT PATS  BUTTER TARTS

MOMS MINCEMEAT COOKIES

LIGHT SIDE

KATESVEGAN PANCAKES

VEGAN BERRY MUFFINS

VEGAN INFORMATION

VEGGIE BURGERS

BAR MIXES

FRUIT PUNCH

 Beef And Potato Cakes
You can use ground meat if desired.  A treat for children
8 oz. Beef.
8 oz. Potatoes.
1 small 2-3 inch onion chopped finely.
1 egg yolk.
Dark soy sauce.
1 teaspoon salt.
Cook the potatoes and mash.  Mix in egg yolk and salt.  Chop onion finely, brown with 1 tablespoon oil, add ground meat.  Brown for 4 minutes.  Add soy sauce and mix the batch with the potatoes.  Shape into balls the size of golf balls, flatten into cakes.  Heat the cooking pan. Grease lightly with oil, use medium heat to brown the cakes, turn to brown both sides.  If you have a electric skillet set temperature at 340.  When automatic control light blinks, turn cakes over.

Peel, core, and cut apples into quarters or wedges, depending on the size of the apple. Place apples in 1 quart baking dish. Dot apples with margarine. Sprinkle apples lightly with sugar and cinnamon. Orange juice may be added if desired. Bake at 375 degrees until tender, about 30 minutes.  Serves 2.  Read more...

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