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Andres Santiago
Attended Indiana University
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Andres Santiago

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Another dish I can't wait to try.
 
Chili Cheese Dog Bake

INGREDIENTS
Servings: 8
1 yellow onion, diced
1 pound ground beef
½ teaspoon salt
½ teaspoon pepper
½ cup tomato sauce
½ cup ketchup
2 ½ teaspoons chili powder
½ teaspoon sugar
10 hot dogs
1 can pre-made biscuits
4 tablespoons butter, melted
½ teaspoon garlic powder
2 tablespoons parsley
1 cup shredded cheddar cheese

PREPARATION
1. Preheat oven to 350°F / 180°C
.
2. In a deep skillet, cook onions in oil until they begin to soften.

3. Add the ground beef, salt, and pepper, and crumble the beef with the onions, cooking thoroughly.

4. Add the tomato sauce, ketchup, sugar, and chili powder.

5. Bring mixture to a boil, reduce heat, and simmer for 10 minutes.

6. Chop the hot dogs into bite-sized pieces. Set aside.

7. Cut each biscuit into 6 pieces. Place in a bowl.

8. Add the butter, garlic powder, parsley, and cheddar cheese to the biscuit pieces, and mix until all pieces are coated evenly.

9. In the bottom of a 9×13 glass baking dish, layer the chili, hot dogs, and biscuits.

10. Bake for 15 minutes, until the biscuits are golden brown.

11. ENJOY!
via http://bzfd.it/27bO014
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Andres Santiago

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I just can't believe how funny this is


Its soooooooooooooooooooooooooooooo funny.
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I need this.
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Didn't even know today was grilled cheese day and I was talking about grilled cheese sandwhiches.
 
#NationalGrilledCheeseDay, the annual holiday where we as a country reflect on our affinity for the easy-to-prepare, low-cost sandwich option, is finally upon us.
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Very nice.
 
Cozy Loft With An Arched Ceiling And A Masculine Vibe
 
http://www.homedit.com/loft-with-an-arched-ceiling/
 
The apartment was renovated in 2015 by Alex Obraztsov. The brief specified that this space had to be converted into a modern and inviting bachelor loft.
 
#Architecture #decor #interior #design
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So nice and scary at the same time.
Out in Texas, the folks at T1 Race Development has created a Nissan GT-R packing over 2,000 horsepower. Watch a video about it at AutoGuide.com.
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Andres Santiago

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Ha Ha
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I might be trying this really soon.
 
Eggplant Parm Bites


INGREDIENTS
Servings: 12-14 bites
2-3 medium eggplants, thinly sliced
Salt, to taste
8-10 basil leaves, chopped
15 ounces ricotta cheese, drained of excess moisture
1 cup mozzarella cheese
1/2 cup parmesan cheese
4 eggs, beaten, divided 
Flour
Italian seasoned bread crumbs
Oil for frying
Marinara sauce for dipping
PREPARATION
1. Slice the eggplant and lay out on a paper towel lined baking sheet. 
2. Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture. 
3. In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together. 
3. Blot off the water and excess salt from the eggplant with additional paper towels. 
4. Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray. 
5. Freeze for 30 minutes to one hour.
6. In three separate bowls, place the flour, bread crumbs, and the remaining three eggs, beaten.
7. Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry. 
8. In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, three at a time, until nicely browned on all sides. 
9. Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt.
10. Serve with marinara sauce. Enjoy!
via http://bzfd.it/1UtpRO9
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So gonna try this.
 
Stuffed Hashed Brown Omelette

INGREDIENTS
2 Tbsp. butter
1/2 yellow onion, thinly sliced
1/2 red pepper, sliced into strips
2 cups spinach
1 1/2 cups frozen hash browns
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Chipotle sour cream (optional for garnish)
Chopped scallions (optional for garnish)

PREPARATION
Take your hash browns out of the freezer to allow them to begin to thaw.
In an eight inch nonstick pan, melt one Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften. Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.
Put your pan back on the heat and add one Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed. Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready. Shake the pan to make sure it’s not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half. Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.)
For the chipotle sour cream:
Combine 1/2 cup sour cream or crema, one Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.
via http://bzfd.it/1S04rpd
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That's good funny right there.
 
When you're from Cleveland, but people you know call you a bandwagoner, because you like the Cavaliers.

(Yes this actually happened. People I deal with)
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I so need to try this soon.


Really really soon.
 
Steak-Stuffed Garlic Bread

INGREDIENTS

Serves Two.

3 tablespoons canola oil
1 pound rib eye steak
¾ tablespoon Kosher salt
½ tablespoon freshly ground black pepper
2 tablespoons unsalted butter
2 sprigs rosemary
2 cloves garlic, smashed
1 baguette
4 tablespoons melted butter
2 tablespoons chopped garlic
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley

PREPARATION

Preheat oven to 350°F.

Slice the steak in half lengthwise then season all of the sides with the salt and pepper. Heat oil in a pan over extremely high heat until oil is slightly smoking.

Sear the steak for about one minute, then flip. Add the butter, rosemary, and garlic, swirling the pan so that the butter melts. Tilt the pan towards you, and using a large spoon, constantly scoop the melted butter on top of the steak, basting it for about one minute. This helps cook the top of the steak faster and provide more flavor. Sear the sides of the steak for about 30 seconds, then remove it from heat completely. Repeat with the other strip of steak.

Cut the ends off the baguette and remove the insides using a knife. Once the steaks are completely cool, stuff the hollowed out baguettes with the steak. Place the baguettes on a baking sheet.

In a medium bowl, combine the melted butter, garlic, Parmesan, and parsley, stirring until evenly combined. Spread the garlic butter evenly on top of the steak-stuffed baguettes. Bake for 15–20 minutes, depending on how you like your steak.
Slices into one inch bites and serve!
via http://bzfd.it/22spbxX
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