Picnic Salad
1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt and black pepper
1/2 cup chopped fresh cilantro, more or less.
1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
2. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Yield: 4 servings.
Saturday, September 3, 2011
Black Iced Tea
Black Iced Tea
Crushed ice
1 ounce OJ
1 ounce Triple sec
1 ounce Brandy
1 ounce Bacardi Black rum
1/2 Lime juiced
Coca-Cola classic TT
Add over ice in a tall glass, stir well. Add lime and top with Coca-Cola.
Converted by MC_Buster.
Yield: 1 serving
Crushed ice
1 ounce OJ
1 ounce Triple sec
1 ounce Brandy
1 ounce Bacardi Black rum
1/2 Lime juiced
Coca-Cola classic TT
Add over ice in a tall glass, stir well. Add lime and top with Coca-Cola.
Converted by MC_Buster.
Yield: 1 serving
Border Burgers
Border Burgers
2 pounds lean ground beef
1 (4-ounce) can diced green chiles
1 1/2 cups finely shredded Cheddar cheese, divided
l/2 teaspoon salt
l/2 teaspoon pepper
l/2 teaspoon cumin
4 hamburger buns, separated
2 (15-ounce) cans chili with beans, heated
1 cup chopped red onion
Combine ground beef, green chiles, % cup Cheddar cheese, salt, pepper, and cumin in bowl; mix well. Shape into 8 (%-inch-thick) pat ties. Grill 4-6 inches above hot coals for 8 minutes for rare, 12 minutes for medium, and 15 minutes for well done, turning once or twice. Move patties to edge of grill. Place buns cut-side-down on grill. Grill for one minute or until light brown. Remove from grill. Arrange pat ties on buns on serving platter. Top with chili; sprinkle with cheese and onion.
Yields 8 servings.
Source: Best of the Best from American Cookbook
From: The Kansas City Barbeque Society Cookbook
2 pounds lean ground beef
1 (4-ounce) can diced green chiles
1 1/2 cups finely shredded Cheddar cheese, divided
l/2 teaspoon salt
l/2 teaspoon pepper
l/2 teaspoon cumin
4 hamburger buns, separated
2 (15-ounce) cans chili with beans, heated
1 cup chopped red onion
Combine ground beef, green chiles, % cup Cheddar cheese, salt, pepper, and cumin in bowl; mix well. Shape into 8 (%-inch-thick) pat ties. Grill 4-6 inches above hot coals for 8 minutes for rare, 12 minutes for medium, and 15 minutes for well done, turning once or twice. Move patties to edge of grill. Place buns cut-side-down on grill. Grill for one minute or until light brown. Remove from grill. Arrange pat ties on buns on serving platter. Top with chili; sprinkle with cheese and onion.
Yields 8 servings.
Source: Best of the Best from American Cookbook
From: The Kansas City Barbeque Society Cookbook
Cajun Pork Burgers
Cajun Pork Burgers
Yield: 4 burgers
2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves
Heat grill.
In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.
Yield: 4 burgers
2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves
Heat grill.
In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.
LUM'S OLLIEBURGER
LUM'S OLLIEBURGER
3 T. lemon juice
1 1/2 tsp. seasoned salt
1 T. Worcestershire sauce
1 T. soy sauce
1 T. A-1 Steak Sauce
1 T. corn oil
1/2 C. beef broth
1 tsp. Heinz 57 Sauce
1/4 tsp. garlic salt
1 tsp. vinegar
Mix the above ingredients. Take 1 1/2 to 2 pounds of ground round and shape meat into round patties, 3/4" thick and 3 1/2" round. Place in a covered container and pour the marinade mixture over them.
Cover tightly and refrigerate 12 hours or overnight. Turn the patties frequently.
Remove from marinade and sear over high heat to seal in the juices, then turn down heat and cook to your desired doneness.
3 T. lemon juice
1 1/2 tsp. seasoned salt
1 T. Worcestershire sauce
1 T. soy sauce
1 T. A-1 Steak Sauce
1 T. corn oil
1/2 C. beef broth
1 tsp. Heinz 57 Sauce
1/4 tsp. garlic salt
1 tsp. vinegar
Mix the above ingredients. Take 1 1/2 to 2 pounds of ground round and shape meat into round patties, 3/4" thick and 3 1/2" round. Place in a covered container and pour the marinade mixture over them.
Cover tightly and refrigerate 12 hours or overnight. Turn the patties frequently.
Remove from marinade and sear over high heat to seal in the juices, then turn down heat and cook to your desired doneness.
New Mexico Green Chile and Frito Burgers
New Mexico Green Chile and Frito Burgers
Serves 4
Ingredients
1 pound ground chuck
1 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons vegetable oil, divided
2 fresh Hatch or Anaheim chiles (4 oz. total) or 1 can (7 oz.) Hatch* or regular green chiles, sliced
4 slices (4 oz.) pepper jack cheese
2 cups Fritos
3 tablespoons mayonnaise
2 teaspoons chipotle barbecue sauce
4 kaiser rolls, split
Preparation
1. Heat grill to medium (350 to 450). Mix ground chuck, salt, and pepper in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with 1 tsp. oil.
2. Rub fresh chiles with remaining 1 tsp. oil. Grill over high heat, turning often, until blackened, about 4 minutes. Cover with a towel to steam, about 10 minutes. When cool, rub off skins, then stem, seed, and slice chiles into strips.
3. Grill burgers until cooked the way you like, about 7 minutes for medium. In last few minutes, lay a cheese slice on each burger and lay split rolls on grill.
4. Arrange burgers on bottom of buns and top with one-quarter of chiles and Fritos. Mix mayonnaise and barbecue sauce and dollop about 2 tsp. onto each burger. Set tops of rolls in place.
*Canned Hatch green chiles are available in some grocery stores.
Serves 4
Ingredients
1 pound ground chuck
1 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons vegetable oil, divided
2 fresh Hatch or Anaheim chiles (4 oz. total) or 1 can (7 oz.) Hatch* or regular green chiles, sliced
4 slices (4 oz.) pepper jack cheese
2 cups Fritos
3 tablespoons mayonnaise
2 teaspoons chipotle barbecue sauce
4 kaiser rolls, split
Preparation
1. Heat grill to medium (350 to 450). Mix ground chuck, salt, and pepper in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with 1 tsp. oil.
2. Rub fresh chiles with remaining 1 tsp. oil. Grill over high heat, turning often, until blackened, about 4 minutes. Cover with a towel to steam, about 10 minutes. When cool, rub off skins, then stem, seed, and slice chiles into strips.
3. Grill burgers until cooked the way you like, about 7 minutes for medium. In last few minutes, lay a cheese slice on each burger and lay split rolls on grill.
4. Arrange burgers on bottom of buns and top with one-quarter of chiles and Fritos. Mix mayonnaise and barbecue sauce and dollop about 2 tsp. onto each burger. Set tops of rolls in place.
*Canned Hatch green chiles are available in some grocery stores.
CABERNET BURGERS
CABERNET BURGERS Serves 4
1 (750 ml) btl Cabernet Sauvignon
1/4 cup minced shallots
9 Tbsp unsalted butter, room temperature
2 tsp golden brown sugar
1 Tbsp minced fresh rosemary
1 1/2 lbs (15% fat) ground beef
1 tsp salt
1/2 tsp pepper
vegetable oil
1 cup (packed) coarsely grated extra sharp white cheddar cheese
4 (4 1/2-inch) squares focaccia, cut horizontally in half
8 large tomato slices
2 cups arugula
Boil wine and shallot in medium saucepan until reduced to 3/4 cup, about 20 min. Add 1 Tbsp butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat.
Mix remaining 8 Tbsp butter and rosemary in small bowl. Set aside.
Prepare barbecue (medium high heat).
Mix beef, salt, pepper and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares.
Brush grill rack with oil. Grill burgers until brown on bottom, about 3 min. Turn burgers and brush with wine-shallot mixture. Continue grilling until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 min longer for medium rare. Sprinkle with cheese after last turn and grill until cheese melts.
Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 min. Arrange bread, grilled side up, on plates.
Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.
1 (750 ml) btl Cabernet Sauvignon
1/4 cup minced shallots
9 Tbsp unsalted butter, room temperature
2 tsp golden brown sugar
1 Tbsp minced fresh rosemary
1 1/2 lbs (15% fat) ground beef
1 tsp salt
1/2 tsp pepper
vegetable oil
1 cup (packed) coarsely grated extra sharp white cheddar cheese
4 (4 1/2-inch) squares focaccia, cut horizontally in half
8 large tomato slices
2 cups arugula
Boil wine and shallot in medium saucepan until reduced to 3/4 cup, about 20 min. Add 1 Tbsp butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat.
Mix remaining 8 Tbsp butter and rosemary in small bowl. Set aside.
Prepare barbecue (medium high heat).
Mix beef, salt, pepper and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares.
Brush grill rack with oil. Grill burgers until brown on bottom, about 3 min. Turn burgers and brush with wine-shallot mixture. Continue grilling until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 min longer for medium rare. Sprinkle with cheese after last turn and grill until cheese melts.
Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 min. Arrange bread, grilled side up, on plates.
Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.
Apple Crisp with Walnuts & Bourbon
Apple Crisp with Walnuts & Bourbon
Topping:
* 3/4 cup Old Fashioned Oats
* 1/2 cup brown sugar
* 1/8 cup granulated sugar
* 1/4 cup plus 2 TBS flour
* 1/2 tsp cinnamon
* 1/4 tsp nutmeg
* 1/2 cup butter-room temperature
Filling:
* 2 1/2 pounds North Carolina Apples
* 1 cup chopped walnuts
* 1/2 cup granulated sugar
* 1 TBS flour
* 1/4 cup bourbon
* 1/2 tsp cinnamon
* 2 TBS butter
Peel, core and slice apples. Toss with sugar, flour & cinnamon. Add walnuts & bourbon, toss to mix. Spread apple mixture into buttered 8x8 baking pan. Evenly spread crumb topping over.
Bake 350-degrees approximately 35 minutes or until top is golden and apples are tender. Serve warm.
Delicious served with ice cream!
Amanda
Topping:
* 3/4 cup Old Fashioned Oats
* 1/2 cup brown sugar
* 1/8 cup granulated sugar
* 1/4 cup plus 2 TBS flour
* 1/2 tsp cinnamon
* 1/4 tsp nutmeg
* 1/2 cup butter-room temperature
Filling:
* 2 1/2 pounds North Carolina Apples
* 1 cup chopped walnuts
* 1/2 cup granulated sugar
* 1 TBS flour
* 1/4 cup bourbon
* 1/2 tsp cinnamon
* 2 TBS butter
Peel, core and slice apples. Toss with sugar, flour & cinnamon. Add walnuts & bourbon, toss to mix. Spread apple mixture into buttered 8x8 baking pan. Evenly spread crumb topping over.
Bake 350-degrees approximately 35 minutes or until top is golden and apples are tender. Serve warm.
Delicious served with ice cream!
Amanda
Cola Burgers
Cola Burgers
A friend who's an excellent cook shared this hamburger recipe with me, and it has since become a family favorite. The unusual combination of cola and French salad dressing added to the ground beef gives it fabulous flavor. The mixture is also used as a basting sauce on the moist burgers. -Melva Baumer, Millmont, Pennsylvania
SERVINGS: 6
1 egg
1/2 cup cola*, divided
1/2 cup crushed saltines (about 15)
6 tablespoons French salad dressing, divided
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1-1/2 pounds ground beef
6 hamburger buns, split
In a large bowl, combine the egg, 1/4 cup cola, cracker crumbs, 2 tablespoons salad dressing, Parmesan cheese and salt. Crumble beef over mixture; mix well. Shape into six 3/4 in. thick patties (the mixture will be moist). In a small bowl, combine the remaining cola and salad dressing; set aside.
Grill patties, uncovered, over medium-hot heat for 3 minutes on each side. Brush with cola mixture. Grill 8-10 minutes longer or until a meat thermometer reads 160°, basting and turning occasionally. Serve on buns.
Yield: 6 servings.
*Editor's Note: Diet cola is not recommended for this recipe.
Source: Quick Cooking
A friend who's an excellent cook shared this hamburger recipe with me, and it has since become a family favorite. The unusual combination of cola and French salad dressing added to the ground beef gives it fabulous flavor. The mixture is also used as a basting sauce on the moist burgers. -Melva Baumer, Millmont, Pennsylvania
SERVINGS: 6
1 egg
1/2 cup cola*, divided
1/2 cup crushed saltines (about 15)
6 tablespoons French salad dressing, divided
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1-1/2 pounds ground beef
6 hamburger buns, split
In a large bowl, combine the egg, 1/4 cup cola, cracker crumbs, 2 tablespoons salad dressing, Parmesan cheese and salt. Crumble beef over mixture; mix well. Shape into six 3/4 in. thick patties (the mixture will be moist). In a small bowl, combine the remaining cola and salad dressing; set aside.
Grill patties, uncovered, over medium-hot heat for 3 minutes on each side. Brush with cola mixture. Grill 8-10 minutes longer or until a meat thermometer reads 160°, basting and turning occasionally. Serve on buns.
Yield: 6 servings.
*Editor's Note: Diet cola is not recommended for this recipe.
Source: Quick Cooking
Bacon-Wrapped Turkey Burgers
Bacon-Wrapped Turkey Burgers
8 strips of bacon
1 pound ground turkey
1/2 cup dry bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
Preheat broiler.
Lay bacon on a baking sheet and broil until beginning to brown, but still limp. Place on paper towels to drain.
In a large bowl combine together turkey, bread crumbs, Worcestershire sauce, garlic salt and pepper. Shape into 4 patties, 1/2-inch thick.
Crisscross slices of bacon on each patty, tucking the ends under and securing with toothpicks if necessary. Broil 4 inches from the heat until turkey is done, about 4 minutes on each side. Remove toothpicks and serve on buns with desired condiments.
Makes 4 servings.
8 strips of bacon
1 pound ground turkey
1/2 cup dry bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
Preheat broiler.
Lay bacon on a baking sheet and broil until beginning to brown, but still limp. Place on paper towels to drain.
In a large bowl combine together turkey, bread crumbs, Worcestershire sauce, garlic salt and pepper. Shape into 4 patties, 1/2-inch thick.
Crisscross slices of bacon on each patty, tucking the ends under and securing with toothpicks if necessary. Broil 4 inches from the heat until turkey is done, about 4 minutes on each side. Remove toothpicks and serve on buns with desired condiments.
Makes 4 servings.
Friday, September 2, 2011
Company Fruit Salad
Company Fruit Salad
Serving Size : 18
4 medium golden Delicious apples -- diced
4 medium Red Delicious apples -- diced
2 cups seedless green grapes -- halved
2 cups seedless red grapes -- halved
1 can pineapple chunks -- (20 ounces) drained
1 can mandarin oranges -- (11 ounces) drained
-----Dressing:-----
1 package Kraft Philadelphia® - Cream Cheese -- -- (3 ounces) softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sugar
1. In a large bowl, combine the first six ingredients. In a small bowl, beat dressing ingredients until smooth. Pour over fruit; toss gently to coat.
Yield: 16-20 servings.
Comments: We first tried a salad like this at a local deli. Since I couldn't get that recipe, I started mixing up different dressings until I hit on this one. Now I make this refreshing delightful salad for every picnic and get-to-gether. It can be a snack, side dish or dessert. -Connie Osterhout, Napoleon, Ohio
Serving Size : 18
4 medium golden Delicious apples -- diced
4 medium Red Delicious apples -- diced
2 cups seedless green grapes -- halved
2 cups seedless red grapes -- halved
1 can pineapple chunks -- (20 ounces) drained
1 can mandarin oranges -- (11 ounces) drained
-----Dressing:-----
1 package Kraft Philadelphia® - Cream Cheese -- -- (3 ounces) softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sugar
1. In a large bowl, combine the first six ingredients. In a small bowl, beat dressing ingredients until smooth. Pour over fruit; toss gently to coat.
Yield: 16-20 servings.
Comments: We first tried a salad like this at a local deli. Since I couldn't get that recipe, I started mixing up different dressings until I hit on this one. Now I make this refreshing delightful salad for every picnic and get-to-gether. It can be a snack, side dish or dessert. -Connie Osterhout, Napoleon, Ohio
Apple Snack Cake
Apple Snack Cake
1/2 cup butter, softened
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla
1 pkg. (15.4 oz.) nut quick bread mix
1 tsp ground cinnamon
2 medium tart apples, peeled, and finely chopped
1/2 cup raisins
Icing:
3/4 cup confectioners' sugar
1/4 tsp ground cinnamon
2 tbsp butter, melted
1/4 tsp vanilla
3 to 5 tbsp milk
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla. Add the quick bread mix and cinnamon. Beat until combined. Fold in the apples and raisins. Transfer to a greased
13 x 9 inch baking dish.
Bake at 350 F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, combine the confectioners' sugar, cinnamon, butter, vanilla, and enough milk to achieve the desired consistency. Drizzle over the cake.
Makes 12-15 servings
Melissa-Recipe Source: Taste Of Home - Marilyn Terman
1/2 cup butter, softened
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla
1 pkg. (15.4 oz.) nut quick bread mix
1 tsp ground cinnamon
2 medium tart apples, peeled, and finely chopped
1/2 cup raisins
Icing:
3/4 cup confectioners' sugar
1/4 tsp ground cinnamon
2 tbsp butter, melted
1/4 tsp vanilla
3 to 5 tbsp milk
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla. Add the quick bread mix and cinnamon. Beat until combined. Fold in the apples and raisins. Transfer to a greased
13 x 9 inch baking dish.
Bake at 350 F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, combine the confectioners' sugar, cinnamon, butter, vanilla, and enough milk to achieve the desired consistency. Drizzle over the cake.
Makes 12-15 servings
Melissa-Recipe Source: Taste Of Home - Marilyn Terman
Hot-Stuff Burger
Hot-Stuff Burger
Serves: 4
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
1/4 cup TACO BELL HOME ORIGINALS Salsa
1/4 cup MIRACLE WHIP Salad Dressing
4 hamburger buns, split
1/2 cup KRAFT Shredded Cheddar Cheese
Lettuce
4 tomato slices
Preparation
Mix ground beef and seasoning mix. Shape into 4 patties.
Place on grill over medium coals. Grill 8 to 10 minutes or until cooked through, turning after 4 minutes.
Mix salsa and salad dressing. Place burgers in buns. Top with salsa mixture, cheese, lettuce and tomatoes.
Source : Kraft via The Our_Recipe_World mailer on yahoogroups.com
Serves: 4
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
1/4 cup TACO BELL HOME ORIGINALS Salsa
1/4 cup MIRACLE WHIP Salad Dressing
4 hamburger buns, split
1/2 cup KRAFT Shredded Cheddar Cheese
Lettuce
4 tomato slices
Preparation
Mix ground beef and seasoning mix. Shape into 4 patties.
Place on grill over medium coals. Grill 8 to 10 minutes or until cooked through, turning after 4 minutes.
Mix salsa and salad dressing. Place burgers in buns. Top with salsa mixture, cheese, lettuce and tomatoes.
Source : Kraft via The Our_Recipe_World mailer on yahoogroups.com
Banana Icebox Pie
Banana Icebox Pie
1 can sweetened condensed milk
1/4C lemon juice
2 LG Bananas, sliced
1 baked 9 in pie crust
Whipped cream
Blend milk and lemon juice, the fold in the bananas. Pour into the pie shell. Chill. Cover with whipped cream just before serving.
From the Southern Living Cookbook Library- Pies and Pastries pg 37. Submitted by Mrs. Hettie Patton, Manila Arkansas.
1 can sweetened condensed milk
1/4C lemon juice
2 LG Bananas, sliced
1 baked 9 in pie crust
Whipped cream
Blend milk and lemon juice, the fold in the bananas. Pour into the pie shell. Chill. Cover with whipped cream just before serving.
From the Southern Living Cookbook Library- Pies and Pastries pg 37. Submitted by Mrs. Hettie Patton, Manila Arkansas.
INSIDE OUT CHEESEBURGERS
INSIDE OUT CHEESEBURGERS
Yield: 6 servings.
2 pounds lean ground beef
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/4 cup Dijon mustard
6 (1/2--) onion slices
6 (1-) sharp Cheddar cheese slices
1/2 cup pickle relish
6 large sesame seed buns, toasted
Toppings: mayonnaise, mustard, leaf lettuce, tomato slices
Combine first 4 ingredients in a large bowl; shape into 12 patties. Set aside.
Sauté onion in a large nonstick skillet coated with cooking spray 10 minutes or until tender.
Top 6 patties with onion, cheese, and relish. Cover with remaining 6 patties, pressing edges to seal.
Cook patties in batches in nonstick skillet over medium heat 8 minutes on each side or until beef is no longer pink.
Serve in buns with desired toppings
Yield: 6 servings.
2 pounds lean ground beef
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/4 cup Dijon mustard
6 (1/2--) onion slices
6 (1-) sharp Cheddar cheese slices
1/2 cup pickle relish
6 large sesame seed buns, toasted
Toppings: mayonnaise, mustard, leaf lettuce, tomato slices
Combine first 4 ingredients in a large bowl; shape into 12 patties. Set aside.
Sauté onion in a large nonstick skillet coated with cooking spray 10 minutes or until tender.
Top 6 patties with onion, cheese, and relish. Cover with remaining 6 patties, pressing edges to seal.
Cook patties in batches in nonstick skillet over medium heat 8 minutes on each side or until beef is no longer pink.
Serve in buns with desired toppings
Swiss Burgers
Swiss Burgers
Serving: 6
1-1/2 lbs. ground beef
3/4 cup shredded Swiss cheese (about 3 oz.)
1 can (8 oz.) sauerkraut, heated and drained
1/3 cup Thousand Island Dressing
DIRECTIONS:
Shape ground beef into 6 patties. Grill or broil until done.
Top evenly with cheese, sauerkraut and Thousand Island dressing. Serve, if desired, with rye or pita bread.
Serving: 6
1-1/2 lbs. ground beef
3/4 cup shredded Swiss cheese (about 3 oz.)
1 can (8 oz.) sauerkraut, heated and drained
1/3 cup Thousand Island Dressing
DIRECTIONS:
Shape ground beef into 6 patties. Grill or broil until done.
Top evenly with cheese, sauerkraut and Thousand Island dressing. Serve, if desired, with rye or pita bread.
Southwest Pesto Burgers
Southwest Pesto Burgers
Cilantro Pesto
1 large clove garlic
4 ounces fresh cilantro stems removed and rinsed
1 1/2 teaspoons bottled minced jalapeño pepper
or 1 tablespoon bottled sliced jalapeño pepper, drained
1/4 teaspoon salt
1/4 cup vegetable oil
Burgers
1 1/4 pounds ground beef
1/4 cup plus 1 tablespoon cilantro pesto divided
1/2 teaspoon salt
4 slices pepper jack cheese
2 tablespoons mayonnaise
4 kaiser rolls split
1 ripe avocado sliced
salsa
For pesto, with motor running, drop garlic through feed tube of food processor; process until minced. Add cilantro, jalapeño pepper and salt; process until cilantro is chopped. With motor running, slowly all oil through feed tube; process until thick paste forms. Transfer to container with tight fitting lid.
Prepare barbecue grill for direct cooking. Combine beef, 1/4 cup pesto and salt in large bowl, mix well.
Form into 4 patties. Place patties on grid over medium hot coals.
Grill, uncovered, 4 to 5 minutes per side or until meat is no longer pink in center. Add cheese to
patties during last 1 minute of grilling. While patties are cooking, combine the mayonnaise and remaining 1 tablespoon pesto in small bowl; mix well.
Top patties with mayonnaise mixture. Serve on rolls with avocado and salsa.
Makes 4 servings
Cilantro Pesto
1 large clove garlic
4 ounces fresh cilantro stems removed and rinsed
1 1/2 teaspoons bottled minced jalapeño pepper
or 1 tablespoon bottled sliced jalapeño pepper, drained
1/4 teaspoon salt
1/4 cup vegetable oil
Burgers
1 1/4 pounds ground beef
1/4 cup plus 1 tablespoon cilantro pesto divided
1/2 teaspoon salt
4 slices pepper jack cheese
2 tablespoons mayonnaise
4 kaiser rolls split
1 ripe avocado sliced
salsa
For pesto, with motor running, drop garlic through feed tube of food processor; process until minced. Add cilantro, jalapeño pepper and salt; process until cilantro is chopped. With motor running, slowly all oil through feed tube; process until thick paste forms. Transfer to container with tight fitting lid.
Prepare barbecue grill for direct cooking. Combine beef, 1/4 cup pesto and salt in large bowl, mix well.
Form into 4 patties. Place patties on grid over medium hot coals.
Grill, uncovered, 4 to 5 minutes per side or until meat is no longer pink in center. Add cheese to
patties during last 1 minute of grilling. While patties are cooking, combine the mayonnaise and remaining 1 tablespoon pesto in small bowl; mix well.
Top patties with mayonnaise mixture. Serve on rolls with avocado and salsa.
Makes 4 servings
Glazed Apple Pie Bars
Glazed Apple Pie Bars
Crust:
2 1/2 c. all purpose flour
1 tsp. salt
1 c. butter
1 egg, separated, yolk beaten with enough milk to equal 2/3 c., reserve white
Filling:
1 c. crushed corn flakes
8-10 medium tart cooking apples (8 c.), peeled and sliced
1 c. sugar
2 tsp. cinnamon, divided
1/2 tsp. ground nutmeg
1 reserved egg white
2 tbs. sugar
Glaze:
1 c. powdered sugar
1/2 tsp. vanilla
1-2 tbs. milk
Heat oven to 350 deg. In medium bowl, combine flour and salt; cut in butter until crumbly. With fork, stir in egg yolk and milk until dough forms a ball; divide in half. On lightly floured surface, roll 1/2 of dough into 15x10" rectangle; place on bottom of 15x10x1" jelly roll pan. Sprinkle with cornflakes; top with apples.
In small bowl, combine 1 c. sugar, 1 1/2 tsp. cinnamon and the nutmeg. Sprinkle over apples. Roll remaining half of dough into 15x10" rectangle; place over apples. Beat egg white with fork until foamy; brush over top crust.
In small bowl stir together 2 tbs. sugar and remaining 1/2 tsp. cinnamon; sprinkle over crust. Bake for 45-60 minutes, or until lightly browned.
In small bowl, stir together powdered sugar, vanilla and enough milk for desired glazing consistency. Drizzle over warm bars.
Yields 36 bars.
Crust:
2 1/2 c. all purpose flour
1 tsp. salt
1 c. butter
1 egg, separated, yolk beaten with enough milk to equal 2/3 c., reserve white
Filling:
1 c. crushed corn flakes
8-10 medium tart cooking apples (8 c.), peeled and sliced
1 c. sugar
2 tsp. cinnamon, divided
1/2 tsp. ground nutmeg
1 reserved egg white
2 tbs. sugar
Glaze:
1 c. powdered sugar
1/2 tsp. vanilla
1-2 tbs. milk
Heat oven to 350 deg. In medium bowl, combine flour and salt; cut in butter until crumbly. With fork, stir in egg yolk and milk until dough forms a ball; divide in half. On lightly floured surface, roll 1/2 of dough into 15x10" rectangle; place on bottom of 15x10x1" jelly roll pan. Sprinkle with cornflakes; top with apples.
In small bowl, combine 1 c. sugar, 1 1/2 tsp. cinnamon and the nutmeg. Sprinkle over apples. Roll remaining half of dough into 15x10" rectangle; place over apples. Beat egg white with fork until foamy; brush over top crust.
In small bowl stir together 2 tbs. sugar and remaining 1/2 tsp. cinnamon; sprinkle over crust. Bake for 45-60 minutes, or until lightly browned.
In small bowl, stir together powdered sugar, vanilla and enough milk for desired glazing consistency. Drizzle over warm bars.
Yields 36 bars.
Turkey Burgers
Turkey Burgers
1 lb. ground turkey breast
2 tsp. garlic powder
1 tsp. Cajun seasoning
1/4 tsp. ground black pepper
3 TB light teriyaki sauce
1 TB water
Cooking spray
1 large onion, cut into 1/4" thick slices (about 2 cups)
1 tsp. olive oil
4 hamburger buns
8 tomato slices, 1/4" thick
4 curly leaf lettuce leaves
Combine the first 4 ingredients in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a 1/2" thick patty.
Combine the teriyaki sauce and water in a small bowl. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the onion slices; cover and cook 10 minutes or until onion is golden brown, stirring frequently.
Stir in 1 tablespoon teriyaki mixture. Remove onion from pan, and keep warm.. Add olive oil to pan.
Add patties, and cook 5 minutes over medium heat. Add 3 tablespoons teriyaki mixture to pan.
Carefully turn patties over, and cook for 3 minutes or until golden. Place 1 patty on bottom half of
each bun, and top each patty with 1/4 cup onion, 2 tomato slices, and 1 lettuce leaf.
Top with remaining bun halves.
Makes: 4 servings.
Note: You can freeze any uncooked turkey patties for up to 1 month.
To freeze, separate the patties with wax paper; place them in a heavy-duty zip-top plastic bag, remove excess air, seal, and freeze Thaw in the refrigerator.
1 lb. ground turkey breast
2 tsp. garlic powder
1 tsp. Cajun seasoning
1/4 tsp. ground black pepper
3 TB light teriyaki sauce
1 TB water
Cooking spray
1 large onion, cut into 1/4" thick slices (about 2 cups)
1 tsp. olive oil
4 hamburger buns
8 tomato slices, 1/4" thick
4 curly leaf lettuce leaves
Combine the first 4 ingredients in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a 1/2" thick patty.
Combine the teriyaki sauce and water in a small bowl. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the onion slices; cover and cook 10 minutes or until onion is golden brown, stirring frequently.
Stir in 1 tablespoon teriyaki mixture. Remove onion from pan, and keep warm.. Add olive oil to pan.
Add patties, and cook 5 minutes over medium heat. Add 3 tablespoons teriyaki mixture to pan.
Carefully turn patties over, and cook for 3 minutes or until golden. Place 1 patty on bottom half of
each bun, and top each patty with 1/4 cup onion, 2 tomato slices, and 1 lettuce leaf.
Top with remaining bun halves.
Makes: 4 servings.
Note: You can freeze any uncooked turkey patties for up to 1 month.
To freeze, separate the patties with wax paper; place them in a heavy-duty zip-top plastic bag, remove excess air, seal, and freeze Thaw in the refrigerator.
Lemon Poppy Burgers with Napa Slaw and Potatoes
Lemon Poppy Burgers with Napa Slaw and Potatoes
4 servings
5 tablespoons honey
1/4 cup vegetable oil
Juice of 1 lime
2 tablespoons apple cider vinegar
2 teaspoons hot pepper sauce
1 small head napa cabbage, shredded (about 4 cups)
1/2 English cucumber, cut into strips
1 red bell pepper, cut into strips
1 1/4 cups chopped scallions
1/2 cup chopped mint
Salt and pepper
2 large potatoes, sliced 1/2-inch thick
1 teaspoon five-spice powder
1 % pounds ground chicken
1 tablespoon grill seasoning
2 teaspoons poppy seeds
2 teaspoons grated lemon peel
1/3 cup yellow mustard
1 tablespoon fresh lemon juice
4 kaiser rolls, split
4 leaves bibb lettuce
4 slices yellow tomato 4 slices red onion
Sliced sweet pickles, for garnish
1. In a large bowl, stir together 2 tablespoons honey, 2 tablespoons oil, the lime juice, vinegar and hot sauce. Add the cabbage, cucumber, bell pepper, 3/4 cup scallions and the mint; season with salt and pepper.
2 Preheat the oven to 450°. On a baking sheet, toss the potatoes with 1 tablespoon oil, the five-spice powder, and salt and pepper. Bake until crisp at the edges, 25 minutes.
3 Meanwhile, in a medium bowl, mix the chicken with the grill seasoning, poppy seeds, lemon peel and remaining Y2 cup scallions. Form into 4 patties.
4 In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the chicken patties and cook until the juices run clear, about 6 minutes on each side.
5 In a small bowl, combine the mustard, lemon juice and remaining 3 tablespoons honey. Set each burger on a roll bottom; top with a lettuce leaf, tomato slice, onion slice and pickles. Slather the bun tops with the honey mustard and cover the burgers. Serve with the slaw and potatoes.
Source: Everyday with Rachael Ray - Feb.. 2008
4 servings
5 tablespoons honey
1/4 cup vegetable oil
Juice of 1 lime
2 tablespoons apple cider vinegar
2 teaspoons hot pepper sauce
1 small head napa cabbage, shredded (about 4 cups)
1/2 English cucumber, cut into strips
1 red bell pepper, cut into strips
1 1/4 cups chopped scallions
1/2 cup chopped mint
Salt and pepper
2 large potatoes, sliced 1/2-inch thick
1 teaspoon five-spice powder
1 % pounds ground chicken
1 tablespoon grill seasoning
2 teaspoons poppy seeds
2 teaspoons grated lemon peel
1/3 cup yellow mustard
1 tablespoon fresh lemon juice
4 kaiser rolls, split
4 leaves bibb lettuce
4 slices yellow tomato 4 slices red onion
Sliced sweet pickles, for garnish
1. In a large bowl, stir together 2 tablespoons honey, 2 tablespoons oil, the lime juice, vinegar and hot sauce. Add the cabbage, cucumber, bell pepper, 3/4 cup scallions and the mint; season with salt and pepper.
2 Preheat the oven to 450°. On a baking sheet, toss the potatoes with 1 tablespoon oil, the five-spice powder, and salt and pepper. Bake until crisp at the edges, 25 minutes.
3 Meanwhile, in a medium bowl, mix the chicken with the grill seasoning, poppy seeds, lemon peel and remaining Y2 cup scallions. Form into 4 patties.
4 In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the chicken patties and cook until the juices run clear, about 6 minutes on each side.
5 In a small bowl, combine the mustard, lemon juice and remaining 3 tablespoons honey. Set each burger on a roll bottom; top with a lettuce leaf, tomato slice, onion slice and pickles. Slather the bun tops with the honey mustard and cover the burgers. Serve with the slaw and potatoes.
Source: Everyday with Rachael Ray - Feb.. 2008
Thursday, September 1, 2011
Horseradish Burgers
Horseradish Burgers
Makes 4 servings.
1 1/2 pounds ground beef
1/2 cup steak sauce, (e.g. A-1), divided
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onion
4 slices Muenster cheese
4 hamburger buns, split and toasted
Directions
1 Heat an outdoor grill for high heat.
2 In a bowl, mix 6 tablespoons steak sauce, horseradish, parsley, and green onion. Form the ground beef into 4 patties. Brush the patties with the remaining steak sauce.
3 Place patties on the grill, and brush with the remaining steak sauce. Grill for 6 to 8 minutes per side, or
until meat is no longer pink. Top with Muenster cheese and the horseradish sauce, and serve on buns.
Makes 4 servings.
1 1/2 pounds ground beef
1/2 cup steak sauce, (e.g. A-1), divided
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onion
4 slices Muenster cheese
4 hamburger buns, split and toasted
Directions
1 Heat an outdoor grill for high heat.
2 In a bowl, mix 6 tablespoons steak sauce, horseradish, parsley, and green onion. Form the ground beef into 4 patties. Brush the patties with the remaining steak sauce.
3 Place patties on the grill, and brush with the remaining steak sauce. Grill for 6 to 8 minutes per side, or
until meat is no longer pink. Top with Muenster cheese and the horseradish sauce, and serve on buns.
Yumburgers
Yumburgers
1 lb. ground chuck
1 lb. lean ground pork
2 eggs, beaten to a lemon yellow
3 T. melted butter (reserve 1 T. for browning patties)
1/2 t. salt
1/4 t. pepper
juice of 1 lemon
1 grated lemon rind
3 T. dehydrated onion
3 T. dehydrated parsley
1 c. soft bread crumbs
1/2 c. light sherry
8 hamburger buns
Mix ground chuck and ground pork; add eggs, 2 T. of melted butter, salt and pepper. Mix again, then add lemon juice and rind. Add the onion, parsley and bread crumbs. Mix well and form into 8 patties about 1" thick.
Brown the patties on both sides in the remaining T. of butter. Lower heat to simmer and add
the wine. Cook over very low heat for 30 min. Turn the patties frequently during the cooking time so that the sine flavor penetrates the entire patty.
Serve on warmed hamburger buns.
1 lb. ground chuck
1 lb. lean ground pork
2 eggs, beaten to a lemon yellow
3 T. melted butter (reserve 1 T. for browning patties)
1/2 t. salt
1/4 t. pepper
juice of 1 lemon
1 grated lemon rind
3 T. dehydrated onion
3 T. dehydrated parsley
1 c. soft bread crumbs
1/2 c. light sherry
8 hamburger buns
Mix ground chuck and ground pork; add eggs, 2 T. of melted butter, salt and pepper. Mix again, then add lemon juice and rind. Add the onion, parsley and bread crumbs. Mix well and form into 8 patties about 1" thick.
Brown the patties on both sides in the remaining T. of butter. Lower heat to simmer and add
the wine. Cook over very low heat for 30 min. Turn the patties frequently during the cooking time so that the sine flavor penetrates the entire patty.
Serve on warmed hamburger buns.
BACON STUFFED BURGERS
BACON STUFFED BURGERS
Yield: 8 servings
4 slices bacon
1/4 cup onion, chopped
1 can mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
1/4 cup Parmesan cheese, grated
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoon steak sauce
Cook bacon until crisp. Remove bacon and discard all but 2 tablespoons drippings. Sauté onion in drippings until tender. Crumble bacon: add with mushrooms to skillet and set aside.
Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. Grill over medium coals until well-done (pork sausage in burgers requires thorough cooking).
Serve on buns, with lettuce if desired.
Yield: 8 servings.
Yield: 8 servings
4 slices bacon
1/4 cup onion, chopped
1 can mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
1/4 cup Parmesan cheese, grated
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoon steak sauce
Cook bacon until crisp. Remove bacon and discard all but 2 tablespoons drippings. Sauté onion in drippings until tender. Crumble bacon: add with mushrooms to skillet and set aside.
Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. Grill over medium coals until well-done (pork sausage in burgers requires thorough cooking).
Serve on buns, with lettuce if desired.
Yield: 8 servings.
Puttanesca Meatball Sliders
Puttanesca Meatball Sliders
Serves 5 or 6 as a main course or 8 to 16 as an appetizer
Ingredients
SAUCE
1 medium onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon red chile flakes
1/2 teaspoon fennel seeds, crushed*
1 can (28 oz.) whole peeled tomatoes, puréed
1/4 cup chopped pitted kalamata olives
1 tablespoon roughly chopped capers
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
MEATBALLS
1 large egg, lightly beaten
1/4 cup milk
1/2 cup panko (Japanese-style bread crumbs)
1/2 cup freshly grated pecorino cheese
1 garlic clove, minced
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 pound ground chuck
1/3 pound ground pork
1/4 cup vegetable oil
SERVING
16 fresh basil leaves about the size of rolls
16 small (2 in. wide) soft dinner rolls, split with 1 side attached and broiled to toast
1/2 cup shaved pecorino cheese (use a vegetable peeler)
Long toothpicks (optional)
Preparation
1. Make sauce: In a 4- to 5-qt. pan over medium heat, sauté onion in oil until softened, 5 to 8 minutes. Stir in garlic, chile flakes, and fennel; cook until garlic softens, about 1 minute. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, 15 to 25 minutes.
2. Meanwhile, make meatballs: In a large bowl, combine egg, milk, and panko and let sit a few minutes. When crumbs are softened, stir in grated pecorino, garlic, parsley, salt, and pepper. Add meats, breaking up with your fingers, and mix well with your hands. With wet hands, roll meat mixture into 16 balls, each about 1 1/2 in. wide.
3. Heat oil in a large, heavy frying pan (preferably nonstick) over medium-high heat. Cook meatballs until well browned all over, turning as needed, 6 to 8 minutes total; reduce heat if needed. With a slotted spoon, transfer meatballs to paper towels.
4. Gently stir meatballs into sauce, return to a simmer over medium-low heat, and cook uncovered, stirring occasionally, until sauce is very thick, 10 to 15 minutes.
5. To serve, put a basil leaf in each roll. Set a meatball and a generous spoonful of sauce on each basil leaf, then add a little pecorino. Close sandwiches with toothpicks if you like. Serve with napkins.
Mastering meatballs. They sound rustic, but they're delicate things that suffer from over-handling. Here are tips for making them come out right.
Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings—then add the meat. Stop when the mixture looks evenly blended; don't overwork it.
Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge.
Browning: A good crust helps meatballs retain their shape—important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.
*Crush fennel seeds with a mortar and pestle, or buzz in a clean coffee grinder.
Serves 5 or 6 as a main course or 8 to 16 as an appetizer
Ingredients
SAUCE
1 medium onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon red chile flakes
1/2 teaspoon fennel seeds, crushed*
1 can (28 oz.) whole peeled tomatoes, puréed
1/4 cup chopped pitted kalamata olives
1 tablespoon roughly chopped capers
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
MEATBALLS
1 large egg, lightly beaten
1/4 cup milk
1/2 cup panko (Japanese-style bread crumbs)
1/2 cup freshly grated pecorino cheese
1 garlic clove, minced
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 pound ground chuck
1/3 pound ground pork
1/4 cup vegetable oil
SERVING
16 fresh basil leaves about the size of rolls
16 small (2 in. wide) soft dinner rolls, split with 1 side attached and broiled to toast
1/2 cup shaved pecorino cheese (use a vegetable peeler)
Long toothpicks (optional)
Preparation
1. Make sauce: In a 4- to 5-qt. pan over medium heat, sauté onion in oil until softened, 5 to 8 minutes. Stir in garlic, chile flakes, and fennel; cook until garlic softens, about 1 minute. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, 15 to 25 minutes.
2. Meanwhile, make meatballs: In a large bowl, combine egg, milk, and panko and let sit a few minutes. When crumbs are softened, stir in grated pecorino, garlic, parsley, salt, and pepper. Add meats, breaking up with your fingers, and mix well with your hands. With wet hands, roll meat mixture into 16 balls, each about 1 1/2 in. wide.
3. Heat oil in a large, heavy frying pan (preferably nonstick) over medium-high heat. Cook meatballs until well browned all over, turning as needed, 6 to 8 minutes total; reduce heat if needed. With a slotted spoon, transfer meatballs to paper towels.
4. Gently stir meatballs into sauce, return to a simmer over medium-low heat, and cook uncovered, stirring occasionally, until sauce is very thick, 10 to 15 minutes.
5. To serve, put a basil leaf in each roll. Set a meatball and a generous spoonful of sauce on each basil leaf, then add a little pecorino. Close sandwiches with toothpicks if you like. Serve with napkins.
Mastering meatballs. They sound rustic, but they're delicate things that suffer from over-handling. Here are tips for making them come out right.
Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings—then add the meat. Stop when the mixture looks evenly blended; don't overwork it.
Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge.
Browning: A good crust helps meatballs retain their shape—important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.
*Crush fennel seeds with a mortar and pestle, or buzz in a clean coffee grinder.
BLT Chicken Burgers
BLT Chicken Burgers
Makes 4 servings
Ingredients
1 pound ground chicken, preferably a mixture of 1/2 white and 1/2 dark meat
1/2 cup shredded sharp cheddar cheese
1/3 cup grated parmesan cheese
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup mayonnaise
1/4 cup finely chopped fresh basil
1 tablespoon each fresh lemon juice and finely shredded lemon zest
4 onion kaiser rolls, split
8 strips bacon (about 8 oz.), cooked until crisp
1 large tomato, thinly sliced
4 leaves romaine lettuce
Preparation
1. Prepare a charcoal or gas grill for medium heat 350 to 450; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
2. Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.
3. In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.
4. Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.
5. Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.
Makes 4 servings
Ingredients
1 pound ground chicken, preferably a mixture of 1/2 white and 1/2 dark meat
1/2 cup shredded sharp cheddar cheese
1/3 cup grated parmesan cheese
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup mayonnaise
1/4 cup finely chopped fresh basil
1 tablespoon each fresh lemon juice and finely shredded lemon zest
4 onion kaiser rolls, split
8 strips bacon (about 8 oz.), cooked until crisp
1 large tomato, thinly sliced
4 leaves romaine lettuce
Preparation
1. Prepare a charcoal or gas grill for medium heat 350 to 450; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
2. Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.
3. In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.
4. Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.
5. Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.
BEEF AND PORK BURGERS
BEEF AND PORK BURGERS
4 bacon strips diced
1 large white onion finely chopped
1 garlic clove minced
1-1/2 cups soft bread crumbs
1 egg beaten
1/2 cup water
1 tablespoon dried parsley flakes
3 teaspoons salt
1/4 teaspoon dried marjoram
1/4 teaspoon paprika
1/4 teaspoon pepper
1 pound ground beef
1 pound ground pork
8 hamburger buns split and toasted
Mayonnaise, lettuce leaves and tomato slices
In skillet cook bacon, onion and garlic over medium heat until bacon is crisp.
Drain and place in bowl with crumbs, egg, water, parsley, salt, marjoram, paprika and pepper.
Crumble beef and pork over mixture and mix well then shape into eight patties.
Grill uncovered over medium hot heat for 12 minutes.
Serve on buns with mayonnaise, lettuce and tomato.
4 bacon strips diced
1 large white onion finely chopped
1 garlic clove minced
1-1/2 cups soft bread crumbs
1 egg beaten
1/2 cup water
1 tablespoon dried parsley flakes
3 teaspoons salt
1/4 teaspoon dried marjoram
1/4 teaspoon paprika
1/4 teaspoon pepper
1 pound ground beef
1 pound ground pork
8 hamburger buns split and toasted
Mayonnaise, lettuce leaves and tomato slices
In skillet cook bacon, onion and garlic over medium heat until bacon is crisp.
Drain and place in bowl with crumbs, egg, water, parsley, salt, marjoram, paprika and pepper.
Crumble beef and pork over mixture and mix well then shape into eight patties.
Grill uncovered over medium hot heat for 12 minutes.
Serve on buns with mayonnaise, lettuce and tomato.
This post is from Tamaras Sweet Treats yahoo group. It is a great group, we actually she has several great groups, which I would highly recommend joining.
tamaras_sweet_treats-subscribe@yahoogroups.com
Apples and Autumn were made for each other! Who can imagine the season without freshly baked apple pies, fresh apple cider, caramelized apples, an apple for the teacher, or the old tradition of bobbing for apples at Halloween?
With stores and local farm stands loaded with a wide assortment, you may feel challenged in choosing what kinds of apples to buy. How you will use them is as important in making this decision as personal taste.
What Kind of apples?
For eating straight from the bushel basket, crisp, juicy, tangy varieties are best.
Red Delicious is the most popular eating apple, though you may prefer a denser Granny Smith, a softer-fleshed McIntosh, or the distinctive taste of local farm varieties like Newton, Pippin, Macoun or Sweet Sixteen. And, no matter how much you like them, avoid using Red Delicious in cooking, which turns them into bland mush.
For sauce, McIntosh is moist and has good flavor. Cortlands are also good because their sweetness means adding less sugar; Braeburns are good, too.
Rome is a good baking apple as they hold their shape and have room for lots of filling. You can also try baking with Fuiji's, which are sweeter and wetter, with a slightly spicy flavor.
For pies, a mix of apples is best. Include Golden Delicious for sweetness and good shape, a tart apple like the green Granny Smith, and some flavorful varieties like the Pippin, Winesap, Crispin and Jonagold.
How Much to Buy
When deciding how many apples to buy, figure 2 large, 3 medium or 4 small apples to the pound.
For sauce, a large apple yields 3/4 cup, a medium one cup, and a small apple, 1/3 cup. For pies, most recipes call for 6 to 8 apples, but you can always use 8 large or 10 smaller ones.
Remember to always store apples in the fridge, where they keep 10 times as long as they do at room temperature.
RED DELICIOUS:
Description
This one's a classic - America's favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Crunchy with a mildly sweet flavor, Reds are also great in salads. Washington apple growers have been producing the world's best Red Delicious apples since the 1920s. They're harvested in September and October and available throughout the year.
Origin
Introduction to market: 1874
Place of origin: Peru, Iowa
Parentage: Unknown, discovered as a chance seedling on the farm of Jesse Hiatt. The variety was originally known as Hawkeye.
GOLDEN DELICIOUS:
Description
It's the all-purpose apple. Mellow and sweet, Goldens are great for eating out of hand, baking and salads. In salads and other dishes, their flesh stays white longer than other apples. The dry, warm climate of Eastern Washington is perfect for this delicate yellow beauty. They're harvested in September and available all year.
Origin
Introduction to market: 1914
Place of origin: Clay County, West Virginia
Parentage: Uncertain, but some suspect the chance seedling can be traced to Golden Reinette and Grimes golden
GALA:
Description
Pinkish-orange stripes over a yellow background are the signature of this crisp, aromatically-sweet, snappy apple. Galas have gained popularity among consumers in the past 15 years. Snacking and salads are primary uses. Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May.
Origin
Introduction to market: 1965
Place of origin: New Zealand
Parentage: Gala is a cross of Kidd's Orange and Golden Delicious developed by New Zealand plant breeders.
FUJI:
Description
This immensely flavorful, new variety was introduced to the U.S. from Japan in the 1980s, but now the U.S. produces more Fujis than Japan. Each year, this big, super-sweet, crisp apple gains new fans. The Fuji holds its texture when baked. It's known for its hard texture and syrupy sweetness. It's also excellent for baking and salads. Washington's cool weather in the late fall helps develop its reddish-pink color and superb flavor. Fujis are harvested in October and can be purchased October to August.
Origin
Introduction to market: 1962
Place of Origin: Japan
Parentage: This variety is a cross of Red Delicious and Ralls Janet bred at a Japanese research station.
GRANNY SMITH:
Description
Green, extremely tart, crisp, juicy and versatile, they're available year-round. Grannies are a favorite of Washington state pie-bakers. They're also excellent for snacking and salads. Warm days and cool summer nights ensure crunch and flavor for October harvest.
Origin
Introduction to market: 1868
Place of origin: Australia
Parentage: Believed to be descended from French crabapples cultivated by Australian grandmother Maria Ann Smith.
BRAEBURN:
Description
This apple's rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. Braeburns are great for snacking and baking. Washington growers harvest the variety in September and early October. Consumers can purchase Washington Braeburns from October through July.
Origin
Introduction to market: 1952
Place of origin: New Zealand
Parentage: Uncertain, discovered as a chance seedling. Its probable parents are Lady Hamilton and Granny Smith.
HONEYCRISP:
Description
Developed by the University of Minnesota, Honeycrisp has bright red and pale green outer skin and a cream colored crisp yet juicy inner flesh. With a sweet yet slightly tart flavor, this variety of apple is great for salads, baking, cooking or eating as a snack. The Honeycrisp Apple was created to grow well in cooler northern climates. It is a variety that stores well.
CRIPPS PINK:
Description
Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink, also known as Pink Lady®, is the last apple harvested in Washington state in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Cripps Pink last from November to August.
Origin
Introduction to market: 1985
Place of origin: Australia
Parentage: A cross of Golden Delicious and Lady Williams developed in a Western Australia breeding program.
CAMEO:
Description
Sweet with a zingy crunch, Cameo® holds its texture for long periods.
Look for the variety's characteristic white spots on the skin. The variety was discovered as a chance seedling in a Washington state orchard in the 1980s. Cameos® are harvested in September and October. Available October to August.
Origin
Introduction to market: 1987
Place of origin: Dryden, Washington
Parentage: Discovered as a chance seedling in Washington's Wenatchee River Valley.
CRISPIN:
(See Mutsu)
Criterion
Parentage / Origin: McIntosh x Ben Davis; Developed by New York Agricultural Experiment Station, 1898.
Harvest / Season: Harvest: Mid September to early October; Season: October - December
Description: Larger fruit with dark red skin underlaid with stripes. Crisp pure white flesh resists browning when cut. Tart tangy flavor. Dessert quality. Excellent for eating out of hand, cooking, and cider.
Tree Characteristics: Vigorous long lived tree is annually productive and starts bearing early. Excellent pollinator.
CORTLAND:
Parentage / Origin: McIntosh x Ben Davis; Geneva, New York 1915
View list of Cortland sport varieties
Harvest / Season: Harvest: September; Season: September through early October
Description: Very white crisp flesh. One of the best salad apples because it doesn't brown quickly.
EMPIRE:
Parentage / Origin: McIntosh x Red Delicious; Geneva, New York 1966
View list of Empire sport varieties
Harvest / Season: Harvest: September; Season: September through January
Description: Dark red with heavy, waxy bloom. Creamy white juicy, moderately subacid flesh. High dessert quality also good for cider.
Tree Characteristics: Vigorous upright early bearing tree with a strong wide crotch angle. Tendency toward spur type habit. Very consistent annual producer.
JONAGOLD:
Parentage / Origin: Golden Delicious x Jonathan; Developed at Geneva Station, introduced in 1968.
View list of Jonagold sport varieties
Harvest / Season: Harvest: mid September to late October; Season: September - November
Description: Large fruit striped red over bright yellow. Firm, crackling, juicy, slightly tart, flesh. Superb, rich, full flavor. Finest dessert and eating quality. Good cooking properties. Will store in common refrigerator for 3 months.
Tree Characteristics: Handsome sturdy vigorous spreading tree. Triploid
JONATHAN:
(Also known as: Philip Rick)
Parentage / Origin: New York, 1862
View list of Jonathan sport varieties
Harvest / Season: Harvest: October, Season: October - January
Description: Good eating and keeping apple. Medium-sized attractive fruit, striped red with high colour in spots. Flesh juicy and crisp. flavor refreshing and subacid.
Tree Characteristics: Tree naturally small, bears young, heavy crops. Self-fertile, better when cross-pollinated.
MCINTOSH:
Parentage / Origin: Ontario, Canada 1798
View list of McIntosh sport varieties
Harvest / Season: Harvest: September; Season: September - December
Description: Fruit beautiful deep red color, size variable. Flesh white, firm, tender, very juicy, flavor characteristically aromatic, perfumed, subacid.
NORTHERN SPY:
(Also known as: Red Spy, Red Northern Spy)
Parentage / Origin: New York, 1800
Harvest / Season: Harvest: late October; Season: October - February
Description: Large, round, often flattened greenish-yellow fruit flushed and striped pinkish red with a delicate bloom, and occasionally russet patches. Fine grained, rather firm, very tender, crisp, juicy, yellowish flesh. Tart, aromatic, subacid flavor. Excellent all purpose apple except not good for drying. Remarkably fresh after long storage.
Tree Characteristics: Very large vigorous tree. Biannual bearer. Slow to bear. Very hardy.
The proverb "An apple a day keeps the doctor away.", addressing the health effects of the fruit, dates from 19th century Wales. Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Compared to many other fruits and vegetables, apples contain relatively low amounts of vitamin C, but are a rich source of other antioxidant compounds. The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss, and controlling cholesterol, as they do not have any cholesterol, have fiber, which reduces cholesterol by preventing re-absorption, and are bulky for their caloric content, like most fruits and vegetables.
Care and Handling
Selection
1. An apple's skin should be shiny, not dull. This tip's important ... dull appearing apples won't be crisp and tasty.
2. Your apples should be firm and free of bruises and punctures.
Storage
Keep apples refrigerated at about 32 degrees Fahrenheit. Fruit bowls are beautiful, but your apples won't stay crispy for long on the countertop.
Preparation
Prepare apple dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.
This is another great group owned by *~Tamara~*
tamaras_sweet_treats-subscribe@yahoogroups.com
Apples and Autumn were made for each other! Who can imagine the season without freshly baked apple pies, fresh apple cider, caramelized apples, an apple for the teacher, or the old tradition of bobbing for apples at Halloween?
With stores and local farm stands loaded with a wide assortment, you may feel challenged in choosing what kinds of apples to buy. How you will use them is as important in making this decision as personal taste.
What Kind of apples?
For eating straight from the bushel basket, crisp, juicy, tangy varieties are best.
Red Delicious is the most popular eating apple, though you may prefer a denser Granny Smith, a softer-fleshed McIntosh, or the distinctive taste of local farm varieties like Newton, Pippin, Macoun or Sweet Sixteen. And, no matter how much you like them, avoid using Red Delicious in cooking, which turns them into bland mush.
For sauce, McIntosh is moist and has good flavor. Cortlands are also good because their sweetness means adding less sugar; Braeburns are good, too.
Rome is a good baking apple as they hold their shape and have room for lots of filling. You can also try baking with Fuiji's, which are sweeter and wetter, with a slightly spicy flavor.
For pies, a mix of apples is best. Include Golden Delicious for sweetness and good shape, a tart apple like the green Granny Smith, and some flavorful varieties like the Pippin, Winesap, Crispin and Jonagold.
How Much to Buy
When deciding how many apples to buy, figure 2 large, 3 medium or 4 small apples to the pound.
For sauce, a large apple yields 3/4 cup, a medium one cup, and a small apple, 1/3 cup. For pies, most recipes call for 6 to 8 apples, but you can always use 8 large or 10 smaller ones.
Remember to always store apples in the fridge, where they keep 10 times as long as they do at room temperature.
RED DELICIOUS:
Description
This one's a classic - America's favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Crunchy with a mildly sweet flavor, Reds are also great in salads. Washington apple growers have been producing the world's best Red Delicious apples since the 1920s. They're harvested in September and October and available throughout the year.
Origin
Introduction to market: 1874
Place of origin: Peru, Iowa
Parentage: Unknown, discovered as a chance seedling on the farm of Jesse Hiatt. The variety was originally known as Hawkeye.
GOLDEN DELICIOUS:
Description
It's the all-purpose apple. Mellow and sweet, Goldens are great for eating out of hand, baking and salads. In salads and other dishes, their flesh stays white longer than other apples. The dry, warm climate of Eastern Washington is perfect for this delicate yellow beauty. They're harvested in September and available all year.
Origin
Introduction to market: 1914
Place of origin: Clay County, West Virginia
Parentage: Uncertain, but some suspect the chance seedling can be traced to Golden Reinette and Grimes golden
GALA:
Description
Pinkish-orange stripes over a yellow background are the signature of this crisp, aromatically-sweet, snappy apple. Galas have gained popularity among consumers in the past 15 years. Snacking and salads are primary uses. Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May.
Origin
Introduction to market: 1965
Place of origin: New Zealand
Parentage: Gala is a cross of Kidd's Orange and Golden Delicious developed by New Zealand plant breeders.
FUJI:
Description
This immensely flavorful, new variety was introduced to the U.S. from Japan in the 1980s, but now the U.S. produces more Fujis than Japan. Each year, this big, super-sweet, crisp apple gains new fans. The Fuji holds its texture when baked. It's known for its hard texture and syrupy sweetness. It's also excellent for baking and salads. Washington's cool weather in the late fall helps develop its reddish-pink color and superb flavor. Fujis are harvested in October and can be purchased October to August.
Origin
Introduction to market: 1962
Place of Origin: Japan
Parentage: This variety is a cross of Red Delicious and Ralls Janet bred at a Japanese research station.
GRANNY SMITH:
Description
Green, extremely tart, crisp, juicy and versatile, they're available year-round. Grannies are a favorite of Washington state pie-bakers. They're also excellent for snacking and salads. Warm days and cool summer nights ensure crunch and flavor for October harvest.
Origin
Introduction to market: 1868
Place of origin: Australia
Parentage: Believed to be descended from French crabapples cultivated by Australian grandmother Maria Ann Smith.
BRAEBURN:
Description
This apple's rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. Braeburns are great for snacking and baking. Washington growers harvest the variety in September and early October. Consumers can purchase Washington Braeburns from October through July.
Origin
Introduction to market: 1952
Place of origin: New Zealand
Parentage: Uncertain, discovered as a chance seedling. Its probable parents are Lady Hamilton and Granny Smith.
HONEYCRISP:
Description
Developed by the University of Minnesota, Honeycrisp has bright red and pale green outer skin and a cream colored crisp yet juicy inner flesh. With a sweet yet slightly tart flavor, this variety of apple is great for salads, baking, cooking or eating as a snack. The Honeycrisp Apple was created to grow well in cooler northern climates. It is a variety that stores well.
CRIPPS PINK:
Description
Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink, also known as Pink Lady®, is the last apple harvested in Washington state in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Cripps Pink last from November to August.
Origin
Introduction to market: 1985
Place of origin: Australia
Parentage: A cross of Golden Delicious and Lady Williams developed in a Western Australia breeding program.
CAMEO:
Description
Sweet with a zingy crunch, Cameo® holds its texture for long periods.
Look for the variety's characteristic white spots on the skin. The variety was discovered as a chance seedling in a Washington state orchard in the 1980s. Cameos® are harvested in September and October. Available October to August.
Origin
Introduction to market: 1987
Place of origin: Dryden, Washington
Parentage: Discovered as a chance seedling in Washington's Wenatchee River Valley.
CRISPIN:
(See Mutsu)
Criterion
Parentage / Origin: McIntosh x Ben Davis; Developed by New York Agricultural Experiment Station, 1898.
Harvest / Season: Harvest: Mid September to early October; Season: October - December
Description: Larger fruit with dark red skin underlaid with stripes. Crisp pure white flesh resists browning when cut. Tart tangy flavor. Dessert quality. Excellent for eating out of hand, cooking, and cider.
Tree Characteristics: Vigorous long lived tree is annually productive and starts bearing early. Excellent pollinator.
CORTLAND:
Parentage / Origin: McIntosh x Ben Davis; Geneva, New York 1915
View list of Cortland sport varieties
Harvest / Season: Harvest: September; Season: September through early October
Description: Very white crisp flesh. One of the best salad apples because it doesn't brown quickly.
EMPIRE:
Parentage / Origin: McIntosh x Red Delicious; Geneva, New York 1966
View list of Empire sport varieties
Harvest / Season: Harvest: September; Season: September through January
Description: Dark red with heavy, waxy bloom. Creamy white juicy, moderately subacid flesh. High dessert quality also good for cider.
Tree Characteristics: Vigorous upright early bearing tree with a strong wide crotch angle. Tendency toward spur type habit. Very consistent annual producer.
JONAGOLD:
Parentage / Origin: Golden Delicious x Jonathan; Developed at Geneva Station, introduced in 1968.
View list of Jonagold sport varieties
Harvest / Season: Harvest: mid September to late October; Season: September - November
Description: Large fruit striped red over bright yellow. Firm, crackling, juicy, slightly tart, flesh. Superb, rich, full flavor. Finest dessert and eating quality. Good cooking properties. Will store in common refrigerator for 3 months.
Tree Characteristics: Handsome sturdy vigorous spreading tree. Triploid
JONATHAN:
(Also known as: Philip Rick)
Parentage / Origin: New York, 1862
View list of Jonathan sport varieties
Harvest / Season: Harvest: October, Season: October - January
Description: Good eating and keeping apple. Medium-sized attractive fruit, striped red with high colour in spots. Flesh juicy and crisp. flavor refreshing and subacid.
Tree Characteristics: Tree naturally small, bears young, heavy crops. Self-fertile, better when cross-pollinated.
MCINTOSH:
Parentage / Origin: Ontario, Canada 1798
View list of McIntosh sport varieties
Harvest / Season: Harvest: September; Season: September - December
Description: Fruit beautiful deep red color, size variable. Flesh white, firm, tender, very juicy, flavor characteristically aromatic, perfumed, subacid.
NORTHERN SPY:
(Also known as: Red Spy, Red Northern Spy)
Parentage / Origin: New York, 1800
Harvest / Season: Harvest: late October; Season: October - February
Description: Large, round, often flattened greenish-yellow fruit flushed and striped pinkish red with a delicate bloom, and occasionally russet patches. Fine grained, rather firm, very tender, crisp, juicy, yellowish flesh. Tart, aromatic, subacid flavor. Excellent all purpose apple except not good for drying. Remarkably fresh after long storage.
Tree Characteristics: Very large vigorous tree. Biannual bearer. Slow to bear. Very hardy.
The proverb "An apple a day keeps the doctor away.", addressing the health effects of the fruit, dates from 19th century Wales. Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Compared to many other fruits and vegetables, apples contain relatively low amounts of vitamin C, but are a rich source of other antioxidant compounds. The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss, and controlling cholesterol, as they do not have any cholesterol, have fiber, which reduces cholesterol by preventing re-absorption, and are bulky for their caloric content, like most fruits and vegetables.
Care and Handling
Selection
1. An apple's skin should be shiny, not dull. This tip's important ... dull appearing apples won't be crisp and tasty.
2. Your apples should be firm and free of bruises and punctures.
Storage
Keep apples refrigerated at about 32 degrees Fahrenheit. Fruit bowls are beautiful, but your apples won't stay crispy for long on the countertop.
Preparation
Prepare apple dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.
This is another great group owned by *~Tamara~*
Summer Rice Salad Recipe
Summer Rice Salad Recipe
Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan
4-6 Servings
2 cups cooked brown rice
1 cup quartered cherry tomatoes
1/3 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
Leaf lettuce, optional
Directions
In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve
in a lettuce-lined bowl if desired. Yield: 4-6 servings.
Summer Rice Salad published in Taste of Home June/July 1996, p39 Beth Layman :)
Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan
4-6 Servings
2 cups cooked brown rice
1 cup quartered cherry tomatoes
1/3 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
Leaf lettuce, optional
Directions
In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve
in a lettuce-lined bowl if desired. Yield: 4-6 servings.
Summer Rice Salad published in Taste of Home June/July 1996, p39 Beth Layman :)
Momma's Apple Cake
Momma's Apple Cake
* 2 cups sifted flour
* 2 cups sugar
* 1 cup soft butter
* 4 whole eggs
* 1 tsp salt
* 1 tsp baking powder
* 1 tsp cinnamon
* 1 cup chopped walnuts
* 6 North Carolina Apples-peeled, cored and medium diced
* 1/2 cup sugar
* 2 tsp cinnamon
Combine the sugar in cinnamon-set aside. Cream together butter and sugar. Add eggs and mix well. Add dry ingredients and mix until blended-do not over beat.
Add walnuts and apples by hand.
Pour batter into greased 13 x 9 pan. Sprinkle sugar-cinnamon mixture over top of cake.
Bake 350-degrees for 45 minutes or until toothpick in center comes out clean.
Amanda
* 2 cups sifted flour
* 2 cups sugar
* 1 cup soft butter
* 4 whole eggs
* 1 tsp salt
* 1 tsp baking powder
* 1 tsp cinnamon
* 1 cup chopped walnuts
* 6 North Carolina Apples-peeled, cored and medium diced
* 1/2 cup sugar
* 2 tsp cinnamon
Combine the sugar in cinnamon-set aside. Cream together butter and sugar. Add eggs and mix well. Add dry ingredients and mix until blended-do not over beat.
Add walnuts and apples by hand.
Pour batter into greased 13 x 9 pan. Sprinkle sugar-cinnamon mixture over top of cake.
Bake 350-degrees for 45 minutes or until toothpick in center comes out clean.
Amanda
CHEESY PICNIC POTATOES
CHEESY PICNIC POTATOES
2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1/3 c. milk
2 Tbsp. barbecue sauce
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
4 c. potatoes, sliced thin
1/2 tsp. paprika
Preheat oven to 350°. Combine 1 1/2 cups cheese, soup, milk, barbecue sauce, oregano, salt and pepper in large bowl. Stir in potatoes until well coated.
Put into a shallow buttered 1 1/2-quart baking dish. Cover with aluminum foil. Bake 45 minutes. Remove foil and bake 15 minutes longer or until potatoes are tender. Remove from oven and sprinkle with remaining 1/2 cup cheese and paprika. Let stand 5 minutes before serving.
2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1/3 c. milk
2 Tbsp. barbecue sauce
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
4 c. potatoes, sliced thin
1/2 tsp. paprika
Preheat oven to 350°. Combine 1 1/2 cups cheese, soup, milk, barbecue sauce, oregano, salt and pepper in large bowl. Stir in potatoes until well coated.
Put into a shallow buttered 1 1/2-quart baking dish. Cover with aluminum foil. Bake 45 minutes. Remove foil and bake 15 minutes longer or until potatoes are tender. Remove from oven and sprinkle with remaining 1/2 cup cheese and paprika. Let stand 5 minutes before serving.
Kingburgers
Kingburgers
1 1/2 lbs. ground beef
2 T. finely chopped green pepper
2 T. finely cut chives
2 T. finely chopped parsley
1 t. salt
1/2 t. paprika
1/8 t. pepper
2 T. flour
salad oil
4 T. (1 1/2 stick) butter
1/2 c. chili sauce
1/4 c. orange juice
1 t. sugar
1 T. lemon juice
1 t. prepared mustard
5 dashes Tabasco
Mix ground beef lightly with green pepper, chives, parsley, salt, paprika and pepper until well blended.
Shape into 4 patties about 1" thick.Dust with flour, then brush each with salad oil. Broil.
While meat cooks, melt butter in a saucepan. Stir in remaining ingredients.
Heat just to boiling.Place meat patties on a heated serving platter.Pour hot sauce over.
Serves 4
1 1/2 lbs. ground beef
2 T. finely chopped green pepper
2 T. finely cut chives
2 T. finely chopped parsley
1 t. salt
1/2 t. paprika
1/8 t. pepper
2 T. flour
salad oil
4 T. (1 1/2 stick) butter
1/2 c. chili sauce
1/4 c. orange juice
1 t. sugar
1 T. lemon juice
1 t. prepared mustard
5 dashes Tabasco
Mix ground beef lightly with green pepper, chives, parsley, salt, paprika and pepper until well blended.
Shape into 4 patties about 1" thick.Dust with flour, then brush each with salad oil. Broil.
While meat cooks, melt butter in a saucepan. Stir in remaining ingredients.
Heat just to boiling.Place meat patties on a heated serving platter.Pour hot sauce over.
Serves 4
Wednesday, August 31, 2011
Bora Bora Burgers with Potato Nuggets
Bora Bora Burgers with Potato Nuggets
Serving Size : 4
3 1/2 tablespoons prepared teriyaki sauce -- divided
1 teaspoon ground ginger
1 pound lean ground beef
1 pound frozen shredded potato nuggets -- (about 4 cups)
3/4 cup ketchup
1/4 teaspoon red pepper flakes
4 hamburger buns
4 slices canned pineapple
4 slices red onion
4 lettuce leaves
Heat oven to 450 degrees F. In large bowl mix 2 tablespoons of the teriyaki sauce and the ginger to blend thoroughly; add beef and mix to blend thoroughly. Form into 4 patties 1/2 inch thick. Cook potato nuggets as package directs, baking for 15 to 17 minutes until crisp.
Meanwhile, in small bowl mix the remaining 1 1/2 tablespoons teriyaki sauce, the ketchup and pepper flakes to make sauce for burgers and potatoes; set aside. In nonstick skillet over medium-high heat pan fry burgers to desired doneness, tuning once.
On bottoms of buns layer burgers, pineapple and onion slices and lettuce. Cover with bun tops. Serve sauce with potato nuggets and burgers.
Source:
"United States Potato Board"
S(Internet Address):
http://www.healthypotato.com/recipes/recipes.asp?recipeid=18
Serving Size : 4
3 1/2 tablespoons prepared teriyaki sauce -- divided
1 teaspoon ground ginger
1 pound lean ground beef
1 pound frozen shredded potato nuggets -- (about 4 cups)
3/4 cup ketchup
1/4 teaspoon red pepper flakes
4 hamburger buns
4 slices canned pineapple
4 slices red onion
4 lettuce leaves
Heat oven to 450 degrees F. In large bowl mix 2 tablespoons of the teriyaki sauce and the ginger to blend thoroughly; add beef and mix to blend thoroughly. Form into 4 patties 1/2 inch thick. Cook potato nuggets as package directs, baking for 15 to 17 minutes until crisp.
Meanwhile, in small bowl mix the remaining 1 1/2 tablespoons teriyaki sauce, the ketchup and pepper flakes to make sauce for burgers and potatoes; set aside. In nonstick skillet over medium-high heat pan fry burgers to desired doneness, tuning once.
On bottoms of buns layer burgers, pineapple and onion slices and lettuce. Cover with bun tops. Serve sauce with potato nuggets and burgers.
Source:
"United States Potato Board"
S(Internet Address):
http://www.healthypotato.com/recipes/recipes.asp?recipeid=18
Basic Hamburgers
Basic Hamburgers
3 servings
1 1/2 lb Ground Beef
1/4 c Onion; Finely Chopped, 1 sm.
1/4 c Water Or Evaporated Milk
1 ts Salt
1 ts Worcestershire Sauce
1/4 ts Pepper
VARIATIONS
1 tb Horseradish
1 tb Mustard; Prepared
1 tb Chives; Snipped
2 tb Blue Cheese; Crumbled,
2 tb Sesame Seed
1/4 c Ripe Olives; Chopped
1/4 c Dill Pickle; Chopped, OR
1/4 c Pickle Relish
1/4 c Nuts; Chopped
Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick.
Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings.
3 servings
1 1/2 lb Ground Beef
1/4 c Onion; Finely Chopped, 1 sm.
1/4 c Water Or Evaporated Milk
1 ts Salt
1 ts Worcestershire Sauce
1/4 ts Pepper
VARIATIONS
1 tb Horseradish
1 tb Mustard; Prepared
1 tb Chives; Snipped
2 tb Blue Cheese; Crumbled,
2 tb Sesame Seed
1/4 c Ripe Olives; Chopped
1/4 c Dill Pickle; Chopped, OR
1/4 c Pickle Relish
1/4 c Nuts; Chopped
Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick.
Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings.
Venison Hamburgers
Venison Hamburgers
5 lbs. venison
1 tbsp. rubbed sage
1 med. square of cured bacon
1 tbsp. salt
1 tbsp. liquid smoke
5 tbsp. sugar (optional)
2 tbsp. pepper
Grind and thoroughly mix all ingredients, form into patties and pan fry no more than medium rare. Keeps 2-3 months in the freezer.
5 lbs. venison
1 tbsp. rubbed sage
1 med. square of cured bacon
1 tbsp. salt
1 tbsp. liquid smoke
5 tbsp. sugar (optional)
2 tbsp. pepper
Grind and thoroughly mix all ingredients, form into patties and pan fry no more than medium rare. Keeps 2-3 months in the freezer.
Cinnamon Streusel Coffeecake
Cinnamon Streusel Coffeecake
Recipe By : Weight Watchers Magazine, Nov-Dec 1997
Serving Size : 18
1/4 cup chopped pecans
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup stick margarine -- softened
1 1/4 cups sugar
1 large egg
1 large egg white
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces vanilla low-fat yogurt
2/3 cup applesauce
2 teaspoons vanilla
nonstick cooking spray
2 teaspoons all-purpose flour
2/3 cup sifted powdered sugar
2 teaspoons skim milk
1 teaspoon vanilla
1. Combine first 3 ingredients; stir well, and set aside.
2. Cream margarine in a bowl; gradually add 1 1/4 cups sugar, beating at medium speed of a mixer until well blended. Add egg and egg white, 1 at a time, beating well after each addition. Combine 3 cups flour and next 3 ingredients in a bowl; stir well. Combine yogurt, applesauce, and 2 teaspoons vanilla in a bowl; stir well. Add flour mixture to creamed mixture alternately with yogurt mixture, beginning and ending with flour
mixture; beat well after each addition.
3. Coat a 12-cup Bundt pan with cooking spray, and lightly dust with 2 teaspoons flour. Pour half of batter into prepared pan, and sprinkle with pecan mixture. Pour remaining half of batter over pecan mixture. Cover and chill 8 to 24 hours (or bake in a preheated 350° oven for 40 minutes).
4. Preheat oven to 350°F.
5. Uncover coffeecake; bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto a wire rack. Let cool completely.
6. Combine powdered sugar, milk, and 1 teaspoon vanilla in a bowl; stir until well blended. Drizzle glaze over cooled cake.
Yield: 18 servings (serving size: 1 slice).
Note: If you don't have a Bundt pan, you can use a 13 x 9-inch baking dish. Prepare baking dish and layer batter as directed for Bundt pan. Bake at 350° for 35 minutes.
VARIATIONS:
Blueberry-Lemon Coffeecake: Omit pecans, brown sugar, and cinnamon used for streusel. Add 2 teaspoons grated lemon rind to flour mixture. Use 1 (8-ounce) carton low-fat lemon yogurt instead of vanilla yogurt. Decrease vanilla in batter to 1 teaspoon. Toss 1 1/2 cups fresh or thawed and drained frozen blueberries with 2 tablespoons all-purpose flour, and stir into prepared batter. Pour batter into prepared Bundt pan, omitting streusel layer. Refrigerate and bake as directed in Cinnamon-Streusel Coffeecake. For glaze, omit skim milk and vanilla, and combine 2 1/2 teaspoons fresh lemon juice and powdered sugar.
Banana-Walnut Coffeecake: Use 1/4 cup chopped walnuts instead of pecans in streusel. Substitute 3/4
cup mashed ripe bananas for applesauce. Decrease vanilla in batter to 1 teaspoon. Layer batter and streusel, refrigerate, bake, and glaze as directed in Cinnamon-Streusel Coffeecake.
Apple-Spice Coffeecake: Omit pecans, brown sugar, and cinnamon used for streusel. Stir 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground allspice into flour mixture. Use 1 (8-ounce) carton fat-free apple pie à la mode yogurt instead of vanilla yogurt. Decrease vanilla in batter to 1 teaspoon. Stir 1/2 cup raisins or dried currants into prepared batter. Pour batter into prepared pan omitting streusel layer. Refrigerate and bake as directed. For glaze, omit vanilla and use 1/2 teaspoon maple extract and 2 1/2 teaspoons milk.
Recipe By : Weight Watchers Magazine, Nov-Dec 1997
Serving Size : 18
1/4 cup chopped pecans
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup stick margarine -- softened
1 1/4 cups sugar
1 large egg
1 large egg white
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces vanilla low-fat yogurt
2/3 cup applesauce
2 teaspoons vanilla
nonstick cooking spray
2 teaspoons all-purpose flour
2/3 cup sifted powdered sugar
2 teaspoons skim milk
1 teaspoon vanilla
1. Combine first 3 ingredients; stir well, and set aside.
2. Cream margarine in a bowl; gradually add 1 1/4 cups sugar, beating at medium speed of a mixer until well blended. Add egg and egg white, 1 at a time, beating well after each addition. Combine 3 cups flour and next 3 ingredients in a bowl; stir well. Combine yogurt, applesauce, and 2 teaspoons vanilla in a bowl; stir well. Add flour mixture to creamed mixture alternately with yogurt mixture, beginning and ending with flour
mixture; beat well after each addition.
3. Coat a 12-cup Bundt pan with cooking spray, and lightly dust with 2 teaspoons flour. Pour half of batter into prepared pan, and sprinkle with pecan mixture. Pour remaining half of batter over pecan mixture. Cover and chill 8 to 24 hours (or bake in a preheated 350° oven for 40 minutes).
4. Preheat oven to 350°F.
5. Uncover coffeecake; bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto a wire rack. Let cool completely.
6. Combine powdered sugar, milk, and 1 teaspoon vanilla in a bowl; stir until well blended. Drizzle glaze over cooled cake.
Yield: 18 servings (serving size: 1 slice).
Note: If you don't have a Bundt pan, you can use a 13 x 9-inch baking dish. Prepare baking dish and layer batter as directed for Bundt pan. Bake at 350° for 35 minutes.
VARIATIONS:
Blueberry-Lemon Coffeecake: Omit pecans, brown sugar, and cinnamon used for streusel. Add 2 teaspoons grated lemon rind to flour mixture. Use 1 (8-ounce) carton low-fat lemon yogurt instead of vanilla yogurt. Decrease vanilla in batter to 1 teaspoon. Toss 1 1/2 cups fresh or thawed and drained frozen blueberries with 2 tablespoons all-purpose flour, and stir into prepared batter. Pour batter into prepared Bundt pan, omitting streusel layer. Refrigerate and bake as directed in Cinnamon-Streusel Coffeecake. For glaze, omit skim milk and vanilla, and combine 2 1/2 teaspoons fresh lemon juice and powdered sugar.
Banana-Walnut Coffeecake: Use 1/4 cup chopped walnuts instead of pecans in streusel. Substitute 3/4
cup mashed ripe bananas for applesauce. Decrease vanilla in batter to 1 teaspoon. Layer batter and streusel, refrigerate, bake, and glaze as directed in Cinnamon-Streusel Coffeecake.
Apple-Spice Coffeecake: Omit pecans, brown sugar, and cinnamon used for streusel. Stir 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground allspice into flour mixture. Use 1 (8-ounce) carton fat-free apple pie à la mode yogurt instead of vanilla yogurt. Decrease vanilla in batter to 1 teaspoon. Stir 1/2 cup raisins or dried currants into prepared batter. Pour batter into prepared pan omitting streusel layer. Refrigerate and bake as directed. For glaze, omit vanilla and use 1/2 teaspoon maple extract and 2 1/2 teaspoons milk.
Apple Pancakes with Spicy Yogurt and Cider Syrup
Apple Pancakes with Spicy Yogurt and Cider Syrup
Cider syrup is simply an apple cider reduction. The apple cider is cooked down to a thick amber syrup, which concentrated the natural sugar and rich apple flavor. Because this recipe starts with a pancake mix, it is quick and easy. Purchase a whole-wheat mix that requires adding eggs and milk, not the complete just-add-water type. Use homemade applesauce or the chunky commercial style. Great for a weekend brunch!
6 cups apple cider
1 cup plain yogurt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons chunky applesauce
2 cup whole-wheat pancake mix
2 cup skim milk
2 egg, slightly beaten (or 1 whole egg plus one egg white)
6 tablespoons chunky applesauce
Canola oil
Extra cinnamon for Garnish
Start by making the syrup; pour the cider in a pot that is large enough to be no more than half filled. Place the pan over high heat, and bring to a boil. Reduce the heat to medium, very slow boil, and cook for about 30 minutes. Cook until the cider is reduced to one cup. Set aside. (Syrup can be made in advance. Keeps for about one week in the refrigerator. Warm or bring to room temperature before serving.)
Next, in a small bowl, combine yogurt, cinnamon, nutmeg, and 6 tablespoons applesauce. Refrigerate until ready to serve.
In a large bowl, combine milk, eggs, and 6 tablespoons applesauce. Stir in pancake mix. Mix well enough to moisten, do not over mix. If the batter is too thick add a little water. Heat a large non-stick skillet or griddle over medium heat.
When skillet is hot, lightly grease. Add batter, making medium pancakes, about 1/2 cup batter per pancake. Cook until tiny bubbles form on top, peek under the edge, turn when pancake is golden brown and continue to cook.
Place on a platter and keep pancakes and 4 serving plates warm in a heated oven. To serve; fan (slightly overlap) 5 pancakes on a warm plate.
Drizzle Cider Syrup over the pancakes (about 1/2 cup) and top with a dollop of spiced Yogurt, garnish with an additional sprinkle of cinnamon. Yield 4 servings.
http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~
Cider syrup is simply an apple cider reduction. The apple cider is cooked down to a thick amber syrup, which concentrated the natural sugar and rich apple flavor. Because this recipe starts with a pancake mix, it is quick and easy. Purchase a whole-wheat mix that requires adding eggs and milk, not the complete just-add-water type. Use homemade applesauce or the chunky commercial style. Great for a weekend brunch!
6 cups apple cider
1 cup plain yogurt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons chunky applesauce
2 cup whole-wheat pancake mix
2 cup skim milk
2 egg, slightly beaten (or 1 whole egg plus one egg white)
6 tablespoons chunky applesauce
Canola oil
Extra cinnamon for Garnish
Start by making the syrup; pour the cider in a pot that is large enough to be no more than half filled. Place the pan over high heat, and bring to a boil. Reduce the heat to medium, very slow boil, and cook for about 30 minutes. Cook until the cider is reduced to one cup. Set aside. (Syrup can be made in advance. Keeps for about one week in the refrigerator. Warm or bring to room temperature before serving.)
Next, in a small bowl, combine yogurt, cinnamon, nutmeg, and 6 tablespoons applesauce. Refrigerate until ready to serve.
In a large bowl, combine milk, eggs, and 6 tablespoons applesauce. Stir in pancake mix. Mix well enough to moisten, do not over mix. If the batter is too thick add a little water. Heat a large non-stick skillet or griddle over medium heat.
When skillet is hot, lightly grease. Add batter, making medium pancakes, about 1/2 cup batter per pancake. Cook until tiny bubbles form on top, peek under the edge, turn when pancake is golden brown and continue to cook.
Place on a platter and keep pancakes and 4 serving plates warm in a heated oven. To serve; fan (slightly overlap) 5 pancakes on a warm plate.
Drizzle Cider Syrup over the pancakes (about 1/2 cup) and top with a dollop of spiced Yogurt, garnish with an additional sprinkle of cinnamon. Yield 4 servings.
http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~
Iced Teaquila
Iced Teaquila
6 SERVINGS
1/2 cup sugar
1/4 cup water
3 tablespoons fresh lemon juice
1 1/2 cups guava nectar (see Note)
1 cup brewed Earl Grey tea
1/4 cup silver tequila
Lemon twists, for serving
1. In a small saucepan, combine the sugar and water and bring to a simmer over moderately high heat, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature. Stir in the lemon juice.
2. In a large pitcher, combine the lemon syrup with the guava nectar, tea and tequila. Pour the teaquila into tall glasses over ice and garnish each with a lemon twist.
MAKE AHEAD The teaquila can be refrigerated overnight.
6 SERVINGS
1/2 cup sugar
1/4 cup water
3 tablespoons fresh lemon juice
1 1/2 cups guava nectar (see Note)
1 cup brewed Earl Grey tea
1/4 cup silver tequila
Lemon twists, for serving
1. In a small saucepan, combine the sugar and water and bring to a simmer over moderately high heat, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature. Stir in the lemon juice.
2. In a large pitcher, combine the lemon syrup with the guava nectar, tea and tequila. Pour the teaquila into tall glasses over ice and garnish each with a lemon twist.
MAKE AHEAD The teaquila can be refrigerated overnight.
Grass-fed Burgers with Chipotle Barbecue Sauce
Grass-fed Burgers with Chipotle Barbecue Sauce
Serves 4
Ingredients
Sauce
1/4 cup packed light brown sugar
1/2 cup ketchup
2 tablespoons canned chipotle chiles in adobo sauce (about 3 chiles), plus 1 tbsp. sauce
1 tablespoon Worcestershire
2 tablespoons molasses
2 tablespoons orange juice concentrate
1 teaspoon minced garlic
Burgers
1 1/4 pounds grass-fed ground beef
2 teaspoons each kosher salt and freshly ground black pepper, divided
1 red onion, sliced 1/4 to 1/2 in. thick crosswise
1 tablespoon vegetable oil, divided
4 slices Swiss cheese
4 sesame hamburger buns
4 slices ripe tomato
4 leaves butter or romaine lettuce
Preparation
1. Make sauce: Purée all sauce ingredients in a food processor until very smooth.
2. Make burgers: In a bowl, combine beef and 1 1/2 tsp. each salt and pepper (if using preformed burgers, sprinkle with salt and pepper). Form into 4 patties about 3/4 in. thick, making a slight depression in each to help keep burgers flat as they cook. Put on a plate, cover, and chill until ready to grill.
3. Preheat a grill for medium heat (350 to 450; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
4. Sprinkle onions with remaining salt and pepper and 1 tsp. oil. Grill, covered, until softened, turning once, 8 minutes total.
5. Meanwhile, rub burgers with 2 tsp. oil and grill, covered, turning once, about 6 minutes total for medium-rare. In the last few moments of cooking, lay a slice of cheese on each burger. Lay bun halves, cut side down, on grill to toast slightly.
6. Transfer buns to a platter and fill with burgers and onions. Spoon about 1 1/2 tbsp. barbecue sauce on top and add a slice of tomato and a lettuce leaf.
Make ahead: Sauce: 1 week chilled.
Serves 4
Ingredients
Sauce
1/4 cup packed light brown sugar
1/2 cup ketchup
2 tablespoons canned chipotle chiles in adobo sauce (about 3 chiles), plus 1 tbsp. sauce
1 tablespoon Worcestershire
2 tablespoons molasses
2 tablespoons orange juice concentrate
1 teaspoon minced garlic
Burgers
1 1/4 pounds grass-fed ground beef
2 teaspoons each kosher salt and freshly ground black pepper, divided
1 red onion, sliced 1/4 to 1/2 in. thick crosswise
1 tablespoon vegetable oil, divided
4 slices Swiss cheese
4 sesame hamburger buns
4 slices ripe tomato
4 leaves butter or romaine lettuce
Preparation
1. Make sauce: Purée all sauce ingredients in a food processor until very smooth.
2. Make burgers: In a bowl, combine beef and 1 1/2 tsp. each salt and pepper (if using preformed burgers, sprinkle with salt and pepper). Form into 4 patties about 3/4 in. thick, making a slight depression in each to help keep burgers flat as they cook. Put on a plate, cover, and chill until ready to grill.
3. Preheat a grill for medium heat (350 to 450; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
4. Sprinkle onions with remaining salt and pepper and 1 tsp. oil. Grill, covered, until softened, turning once, 8 minutes total.
5. Meanwhile, rub burgers with 2 tsp. oil and grill, covered, turning once, about 6 minutes total for medium-rare. In the last few moments of cooking, lay a slice of cheese on each burger. Lay bun halves, cut side down, on grill to toast slightly.
6. Transfer buns to a platter and fill with burgers and onions. Spoon about 1 1/2 tbsp. barbecue sauce on top and add a slice of tomato and a lettuce leaf.
Make ahead: Sauce: 1 week chilled.
CHEVRE BURGERS
CHEVRE BURGERS
Yield: 4 servings
12 ounces 90-percent lean ground beef
1 tablespoon Dijon-style mustard
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1 tablespoon chopped onion
1/2 teaspoon ground coriander
2 tablespoons chopped fresh parsley
3 ounces goat cheese (chevre)
4 parsley sprigs
Preheat broiler. Mix all ingredients except goat cheese and parsley sprigs together in a medium-size bowl. Cut goat cheese into 4 equal pieces or rounds. Shape meat mixture into four patties about 3/4 inch thick.
Place on a broiler rack. Broil patties 3 inches from heat source 3 minutes. Turn and broil 2 minutes. Place cheese on top of each patty, broil 2 minutes more. Garnish with parsley sprigs.
Source: "Light and Easy Diabetes Cuisine"
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Yield: 4 servings
12 ounces 90-percent lean ground beef
1 tablespoon Dijon-style mustard
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1 tablespoon chopped onion
1/2 teaspoon ground coriander
2 tablespoons chopped fresh parsley
3 ounces goat cheese (chevre)
4 parsley sprigs
Preheat broiler. Mix all ingredients except goat cheese and parsley sprigs together in a medium-size bowl. Cut goat cheese into 4 equal pieces or rounds. Shape meat mixture into four patties about 3/4 inch thick.
Place on a broiler rack. Broil patties 3 inches from heat source 3 minutes. Turn and broil 2 minutes. Place cheese on top of each patty, broil 2 minutes more. Garnish with parsley sprigs.
Source: "Light and Easy Diabetes Cuisine"
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Spicy Buffalo Burger
Spicy Buffalo Burger
Grilled burgers topped with spicy Buffalo mayonnaise and blue cheese on Kaiser rolls.
Ingredients:
3/4 cup mayonnaise
1/4 cup Louisiana hot sauce
2 tablespoons butter, room temperature
2 tablespoons brown sugar
2 pounds ground beef
2 teaspoons kosher salt
1/2 teaspoon of freshly ground black pepper
6 Kaiser rolls, split
1 stalk celery, finely chopped
1 cup blue cheese, crumbled
Method: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Buffalo Mayonnaise, combine mayonnaise, hot sauce, butter, and brown sugar in bowl of food
processor. Process until well combined and refrigerate until serving.
To make patties, combine beef, salt, and pepper in a large bowl. Handle meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form portions into patties to fit Kaiser rolls. Place patties on grill rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During last few minutes of cooking, place Kaiser rolls, cut side down, on outer edges of rack to toast lightly.
To assemble burgers, spread a generous amount of Buffalo Mayonnaise over cut sides of Kaiser rolls. On each Kaiser roll bottom, place a patty, celery, and blue cheese. Add Kaiser roll tops and serve.
Number of servings: 6
Grilled burgers topped with spicy Buffalo mayonnaise and blue cheese on Kaiser rolls.
Ingredients:
3/4 cup mayonnaise
1/4 cup Louisiana hot sauce
2 tablespoons butter, room temperature
2 tablespoons brown sugar
2 pounds ground beef
2 teaspoons kosher salt
1/2 teaspoon of freshly ground black pepper
6 Kaiser rolls, split
1 stalk celery, finely chopped
1 cup blue cheese, crumbled
Method: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Buffalo Mayonnaise, combine mayonnaise, hot sauce, butter, and brown sugar in bowl of food
processor. Process until well combined and refrigerate until serving.
To make patties, combine beef, salt, and pepper in a large bowl. Handle meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form portions into patties to fit Kaiser rolls. Place patties on grill rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During last few minutes of cooking, place Kaiser rolls, cut side down, on outer edges of rack to toast lightly.
To assemble burgers, spread a generous amount of Buffalo Mayonnaise over cut sides of Kaiser rolls. On each Kaiser roll bottom, place a patty, celery, and blue cheese. Add Kaiser roll tops and serve.
Number of servings: 6
Apple Coleslaw
Apple Coleslaw
Ingredients
2 cups coleslaw mix
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
Directions
In a large bowl, combine the coleslaw mix, apple, celery and green pepper. In a small bowl, whisk remaining ingredients. Pour over coleslaw; toss to coat. Yield: 4-6 servings.
Ingredients
2 cups coleslaw mix
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
Directions
In a large bowl, combine the coleslaw mix, apple, celery and green pepper. In a small bowl, whisk remaining ingredients. Pour over coleslaw; toss to coat. Yield: 4-6 servings.
Tuesday, August 30, 2011
German Apple Pie
German Apple Pie
Prep: 20 min. Bake: 1 hour 5 min.
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
2 to 3 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups sliced peeled baking apples
1 cup heavy cream
Whipped cream, optional
In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples, then sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all.
Bake at 450° for 10 minutes. Reduce heat to 350° bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired.
Yield: 8 servings.
Prep: 20 min. Bake: 1 hour 5 min.
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
2 to 3 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups sliced peeled baking apples
1 cup heavy cream
Whipped cream, optional
In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples, then sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all.
Bake at 450° for 10 minutes. Reduce heat to 350° bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired.
Yield: 8 servings.
Classic German Burgers
Classic German Burgers
-----BURGERS-----
2 lb Lean ground beef
1 md Onion, minced
3 tb Minced fresh parsley
2 Eggs, beaten
1/2 t Salt
1/8 t Pepper
1/8 t Ground nutmeg
2 tb Flour
Butter for frying
2 lg Onions, thinly sliced in Rings
Combine burger ingredients and shape into 6 patties. Fry in melted butter until desired doneness. Remove and keep warm. Fry onions in pan drippings until golden.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95
-----BURGERS-----
2 lb Lean ground beef
1 md Onion, minced
3 tb Minced fresh parsley
2 Eggs, beaten
1/2 t Salt
1/8 t Pepper
1/8 t Ground nutmeg
2 tb Flour
Butter for frying
2 lg Onions, thinly sliced in Rings
Combine burger ingredients and shape into 6 patties. Fry in melted butter until desired doneness. Remove and keep warm. Fry onions in pan drippings until golden.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95
Lamb Burgers with Relish
Lamb Burgers
These juicy burgers are a nice alternative to hamburgers. Prep and Cook Time: about 20 minutes, plus 2 hours to chill. Notes: Roasted piquillo peppers add a sweet, clean taste to the burgers, but you can use regular roasted red peppers instead. If you're serving the burgers with the deep-fried french fries, undercook the burgers slightly and keep them warm in a low oven while you cook the fries for the second time.
* YIELD: Makes 6 servings
Ingredients
1 1/2 pounds ground lamb
1 tablespoon chopped fresh rosemary leaves
1/4 cup chopped roasted piquillo or other red peppers (see Notes)
1 1/4 teaspoons salt
Freshly ground black pepper
1 wide, crusty loaf, such as a bâtard
2 tablespoons olive oil
Recipe below Pea and Mint Relish
Preparation
1. In a large bowl, mix lamb, rosemary, roasted peppers, salt, and pepper to taste. Form into 6 burgers about 3/4 in. thick. Put on a plate, cover, and refrigerate 2 hours.
2. Cut 12 slices, each about 1/2 in. thick, from bread and save the rest for another use. Lightly brush slices all over with olive oil.
3. With a silicone brush or oiled paper towels, lightly oil a charcoal grill over a solid bed of hot coals or a gas grill on high heat (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Lightly toast bread on grill, turning once, and transfer to a platter.
4. Lay burgers on grill; close lid on gas grill. Cook burgers, turning once, until they're done the way you like, about 6 minutes for medium-rare. Set each burger on a slice of grilled bread. Top with pea relish, then remaining bread.
Pea and Mint Relish
This relish looks like guacamole, so the mild, fresh flavor of peas and mint is a surprise. Prep and Cook Time: about 25 minutes. Notes: You'll need about 1 lb. pea pods for 1 cup shelled peas. You can make the relish ahead and chill it for up to 2 hours.
This recipe goes with Lamb Burgers
YIELD: Makes about 3/4 cup
Ingredients
1 cup fresh shelled peas (see Notes)
2 tablespoons packed fresh mint leaves
1 tablespoon chopped seeded fresh red or green Fresno or jalapeño chile
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons lemon juice
Salt and freshly ground black pepper
Preparation
1. Blanch peas in a saucepan of boiling water for 30 seconds, drain, and transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
2. Whirl mint in a food processor to finely chop. Add peas, chile, olive oil, and lemon juice. Pulse until finely chopped. Season to taste with salt and pepper.
These juicy burgers are a nice alternative to hamburgers. Prep and Cook Time: about 20 minutes, plus 2 hours to chill. Notes: Roasted piquillo peppers add a sweet, clean taste to the burgers, but you can use regular roasted red peppers instead. If you're serving the burgers with the deep-fried french fries, undercook the burgers slightly and keep them warm in a low oven while you cook the fries for the second time.
* YIELD: Makes 6 servings
Ingredients
1 1/2 pounds ground lamb
1 tablespoon chopped fresh rosemary leaves
1/4 cup chopped roasted piquillo or other red peppers (see Notes)
1 1/4 teaspoons salt
Freshly ground black pepper
1 wide, crusty loaf, such as a bâtard
2 tablespoons olive oil
Recipe below Pea and Mint Relish
Preparation
1. In a large bowl, mix lamb, rosemary, roasted peppers, salt, and pepper to taste. Form into 6 burgers about 3/4 in. thick. Put on a plate, cover, and refrigerate 2 hours.
2. Cut 12 slices, each about 1/2 in. thick, from bread and save the rest for another use. Lightly brush slices all over with olive oil.
3. With a silicone brush or oiled paper towels, lightly oil a charcoal grill over a solid bed of hot coals or a gas grill on high heat (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Lightly toast bread on grill, turning once, and transfer to a platter.
4. Lay burgers on grill; close lid on gas grill. Cook burgers, turning once, until they're done the way you like, about 6 minutes for medium-rare. Set each burger on a slice of grilled bread. Top with pea relish, then remaining bread.
Pea and Mint Relish
This relish looks like guacamole, so the mild, fresh flavor of peas and mint is a surprise. Prep and Cook Time: about 25 minutes. Notes: You'll need about 1 lb. pea pods for 1 cup shelled peas. You can make the relish ahead and chill it for up to 2 hours.
This recipe goes with Lamb Burgers
YIELD: Makes about 3/4 cup
Ingredients
1 cup fresh shelled peas (see Notes)
2 tablespoons packed fresh mint leaves
1 tablespoon chopped seeded fresh red or green Fresno or jalapeño chile
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons lemon juice
Salt and freshly ground black pepper
Preparation
1. Blanch peas in a saucepan of boiling water for 30 seconds, drain, and transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
2. Whirl mint in a food processor to finely chop. Add peas, chile, olive oil, and lemon juice. Pulse until finely chopped. Season to taste with salt and pepper.
Beef Habanera Burgers
Beef Habanera Burgers
1 cup butter softened
1 tablespoon cilantro
1 tablespoon cumin
1 tablespoon thyme
2 green onions
1 habanera pepper finely chopped
2 pounds ground beef
Combine butter, herbs, onions and pepper.
On waxed paper or plastic wrap shape into a cylinder 1-1/2" wide and 10" long.
Wrap and let freeze.
Shape meat into 6 balls then cut 6 pats off frozen butter mixture. Make a depression into each ball then place a butter pat inside each and seal inside meat.
Shape into patties about 1" thick then broil 4" from heat for 5 minutes per side.
1 cup butter softened
1 tablespoon cilantro
1 tablespoon cumin
1 tablespoon thyme
2 green onions
1 habanera pepper finely chopped
2 pounds ground beef
Combine butter, herbs, onions and pepper.
On waxed paper or plastic wrap shape into a cylinder 1-1/2" wide and 10" long.
Wrap and let freeze.
Shape meat into 6 balls then cut 6 pats off frozen butter mixture. Make a depression into each ball then place a butter pat inside each and seal inside meat.
Shape into patties about 1" thick then broil 4" from heat for 5 minutes per side.
Inside-Out Bacon Cheeseburgers
Inside-Out Bacon Cheeseburgers
1 pound ground beef
3 tablespoons Ranch salad dressing -- divided
4 slices bacon -- cooked and crumbled
2 cheese slices -- cut in quarters
4 hamburger buns -- lightly toasted
4 lettuce leaves
8 slices tomato
Preheat grill to medium heat. Mix meat and 2 tablespoons of dressing. Shape into 8 thin patties. Mix remaining 1 tablespoon dressing and the bacon. Spoon about 1 tablespoon of the bacon mixture
into center of each of 4 of the patties; top with 2 cheese quarters and the second patty. Pinch edges of patties together to seal.
Grill patties 7 to 9 minutes on each side of until cooked through (160F). Cover bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns.
Source: Kraft Food and Family, Summer 2006
1 pound ground beef
3 tablespoons Ranch salad dressing -- divided
4 slices bacon -- cooked and crumbled
2 cheese slices -- cut in quarters
4 hamburger buns -- lightly toasted
4 lettuce leaves
8 slices tomato
Preheat grill to medium heat. Mix meat and 2 tablespoons of dressing. Shape into 8 thin patties. Mix remaining 1 tablespoon dressing and the bacon. Spoon about 1 tablespoon of the bacon mixture
into center of each of 4 of the patties; top with 2 cheese quarters and the second patty. Pinch edges of patties together to seal.
Grill patties 7 to 9 minutes on each side of until cooked through (160F). Cover bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns.
Source: Kraft Food and Family, Summer 2006
Tortilla Mini Burgers
Tortilla Mini Burgers
2 lbs. lean ground beef
1/2 c. Italian-seasoned breadcrumbs
1 lg. egg
1 10 oz. can diced tomatoes and green chiles, drained
1 T. fresh cilantro, chopped
1/4 tsp. salt
1 8 oz. pkg. Monterey Jack cheese, cut into 24 slices
24 6" flour tortillas
1 8 oz. jar picante sauce
1/2 c ketchup
Combine first 6 ingredients. Shape into 24 small patties.
Place in 2 grill baskets coated with vegetable cooking spray. Grill, without grill lid, over med-high heat (350-400) 4-5 mins. on each side, or until done.
Open grill baskets, and top each burger with cheese.(Do not reclose grill baskets.) Cook until cheese melts.
Heat tortillas according to pkg. directions, and keep warm.
Combine picante sauce and ketchup. Spread 1 T. mixture on 1 side of each tortilla, and place a burger, cheese side up, near top edge.
Fold bottom edge up, and fold opposite sides over.
Makes 24 mini-burgers
2 lbs. lean ground beef
1/2 c. Italian-seasoned breadcrumbs
1 lg. egg
1 10 oz. can diced tomatoes and green chiles, drained
1 T. fresh cilantro, chopped
1/4 tsp. salt
1 8 oz. pkg. Monterey Jack cheese, cut into 24 slices
24 6" flour tortillas
1 8 oz. jar picante sauce
1/2 c ketchup
Combine first 6 ingredients. Shape into 24 small patties.
Place in 2 grill baskets coated with vegetable cooking spray. Grill, without grill lid, over med-high heat (350-400) 4-5 mins. on each side, or until done.
Open grill baskets, and top each burger with cheese.(Do not reclose grill baskets.) Cook until cheese melts.
Heat tortillas according to pkg. directions, and keep warm.
Combine picante sauce and ketchup. Spread 1 T. mixture on 1 side of each tortilla, and place a burger, cheese side up, near top edge.
Fold bottom edge up, and fold opposite sides over.
Makes 24 mini-burgers
Saucy Burgers
Saucy Burgers
1 lb. ground beef or turkey
1 tsp. dry mustard
1/2 cup milk
1 Tbsp. butter or margarine
1 can cream of mushroom soup (condensed)
2 Tbsp. sherry or dry white wine
French fried onion rings (optional)
Mix beef/turkey, mustard and milk and shape into patties. Pan-fry over medium heat in butter or margarine until brown.
Spoon soup over burgers, then add sherry and mix with meat juices. Cover and simmer, basting patties often, for 10 to 15 minutes. Top with onion rings, if desired.
1 lb. ground beef or turkey
1 tsp. dry mustard
1/2 cup milk
1 Tbsp. butter or margarine
1 can cream of mushroom soup (condensed)
2 Tbsp. sherry or dry white wine
French fried onion rings (optional)
Mix beef/turkey, mustard and milk and shape into patties. Pan-fry over medium heat in butter or margarine until brown.
Spoon soup over burgers, then add sherry and mix with meat juices. Cover and simmer, basting patties often, for 10 to 15 minutes. Top with onion rings, if desired.
Hot Tuna and Egg Salad Sandwich
Hot Tuna and Egg Salad Sandwich
Recipe By :Meal-In-One Favorites
Serving Size : 6
1 12-ounce can tuna drained and flaked
1 cup Monterrey jack cheese shredded
2/3 cup mayonnaise real
2 teaspoons lemon juice fresh
4 eggs hard-cooked -- chopped
1/4 cup green bell pepper chopped
1/4 cup green onion sliced
3 tablespoons sweet pickle chopped
1 1/2 teaspoons Dijon style mustard
salt and freshly ground pepper to taste
6 6-inch Italian rolls -- split
Combine first 10 ingredients in large bowl. Spread mixture on rolls; close sandwiches and wrap individually in foil. Place on baking sheet; place in preheated 300° F oven until filling is hot, about 25 to 30 minutes.
Source: "Cookin' 99 CD Collection"
Recipe By :Meal-In-One Favorites
Serving Size : 6
1 12-ounce can tuna drained and flaked
1 cup Monterrey jack cheese shredded
2/3 cup mayonnaise real
2 teaspoons lemon juice fresh
4 eggs hard-cooked -- chopped
1/4 cup green bell pepper chopped
1/4 cup green onion sliced
3 tablespoons sweet pickle chopped
1 1/2 teaspoons Dijon style mustard
salt and freshly ground pepper to taste
6 6-inch Italian rolls -- split
Combine first 10 ingredients in large bowl. Spread mixture on rolls; close sandwiches and wrap individually in foil. Place on baking sheet; place in preheated 300° F oven until filling is hot, about 25 to 30 minutes.
Source: "Cookin' 99 CD Collection"
Dutch Apple Preserves
Dutch Apple Preserves
1 pound Granny Smith Apples (3-4 apples)
1/2 cup golden raisins
1-1/2 cups water
1/4 cup bottled lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon allspice
4-1/2 cups sugar
1 cup light brown sugar
1/2 teaspoon margarine
1 pouch Certo Fruit Pectin
1. Wash 6- 8 ounce (1/2 pint) jars and screw bands and set aside. Wash and prepare lids according to manufacturers directions. Cut open pectin pouch, stand upright in a cup and set aside.
2. To prepare fruit mixture: Peel and core apples, finely chop. In a medium bowl combine apples, raisins, and water. Measure 3 and ½ cups of apple mixture into a 6-8 quart saucepan. Stir in lemon juice, cinnamon, and allspice.
3. Add sugar and margarine to apple mixture. Margarine reduces foaming during boiling. Bring to a boil over high heat, stirring constantly. Bring to a full rolling boil. (A full rolling boil is one that continues to bubble while you are stirring.)
4. Quickly add pectin, stir. Return mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and continue to stir for 15 seconds longer. Skim off any foam with a metal spoon.
5. Quickly ladle preserves into clean 8-ounce jars. Wipe jar rims and threads with damp clothe.
6. Cover with two-piece lids. Process in boiling water bath canner for 10 minutes. Remove jars and cool completely before checking seals. Check seals. Label and date. Makes 6 (1/2-pint jars).
http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~
1 pound Granny Smith Apples (3-4 apples)
1/2 cup golden raisins
1-1/2 cups water
1/4 cup bottled lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon allspice
4-1/2 cups sugar
1 cup light brown sugar
1/2 teaspoon margarine
1 pouch Certo Fruit Pectin
1. Wash 6- 8 ounce (1/2 pint) jars and screw bands and set aside. Wash and prepare lids according to manufacturers directions. Cut open pectin pouch, stand upright in a cup and set aside.
2. To prepare fruit mixture: Peel and core apples, finely chop. In a medium bowl combine apples, raisins, and water. Measure 3 and ½ cups of apple mixture into a 6-8 quart saucepan. Stir in lemon juice, cinnamon, and allspice.
3. Add sugar and margarine to apple mixture. Margarine reduces foaming during boiling. Bring to a boil over high heat, stirring constantly. Bring to a full rolling boil. (A full rolling boil is one that continues to bubble while you are stirring.)
4. Quickly add pectin, stir. Return mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and continue to stir for 15 seconds longer. Skim off any foam with a metal spoon.
5. Quickly ladle preserves into clean 8-ounce jars. Wipe jar rims and threads with damp clothe.
6. Cover with two-piece lids. Process in boiling water bath canner for 10 minutes. Remove jars and cool completely before checking seals. Check seals. Label and date. Makes 6 (1/2-pint jars).
http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~
Chicken Fry Iced Tea
Chicken Fry Iced Tea
5 pounds Sugar
4 ounces Plus 1 c. instant tea
1 gallon Boiling water
Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.
Converted by MC_Buster.
5 pounds Sugar
4 ounces Plus 1 c. instant tea
1 gallon Boiling water
Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.
Converted by MC_Buster.
Idaho Lamb Burgers
Idaho Lamb Burgers
Serves 4
Ingredients
8 ounces russet potato, peeled, shredded, and soaked in water for a few minutes
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon chopped chives
2 tablespoons vegetable oil, divided
1 pound ground lamb, such as Lava Lake Lamb*
4 slices (4 oz.) sheep's-milk cheese
Onion rolls, split
4 leaves butter lettuce
3 tablespoons mayonnaise
1 to 2 tsp. Dijon-style mustard, such as Sun Valley* Chardonnay Wine Mustard
Preparation-
1. Mix drained potato, 1 tsp. salt, 1/4 tsp. pepper, and chives in a medium bowl. Heat 1 tbsp. plus 2 tsp. oil in a large frying pan over high heat. Drop potato mixture into pan in 4 mounds and spread to form cakes. Cook until well browned on each side, turning once, about 5 minutes total.
2. Heat grill to medium (350 to 450). Mix lamb with remaining 1/2 tsp. salt and 1/4 tsp. pepper, in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with remaining 1 tsp. oil.
3. Grill burgers, covered, turning once, until done the way you like, about 7 minutes for medium-rare. In last few minutes, lay a slice of cheese on each burger to melt and lay rolls on grill to toast.
4. Lay 1 lettuce leaf, then a cheeseburger, on bottom of each roll. Set potato cakes on top. Mix mayonnaise and mustard, dollop about 2 tsp. onto roll tops, and set on burgers.
Serves 4
Ingredients
8 ounces russet potato, peeled, shredded, and soaked in water for a few minutes
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon chopped chives
2 tablespoons vegetable oil, divided
1 pound ground lamb, such as Lava Lake Lamb*
4 slices (4 oz.) sheep's-milk cheese
Onion rolls, split
4 leaves butter lettuce
3 tablespoons mayonnaise
1 to 2 tsp. Dijon-style mustard, such as Sun Valley* Chardonnay Wine Mustard
Preparation-
1. Mix drained potato, 1 tsp. salt, 1/4 tsp. pepper, and chives in a medium bowl. Heat 1 tbsp. plus 2 tsp. oil in a large frying pan over high heat. Drop potato mixture into pan in 4 mounds and spread to form cakes. Cook until well browned on each side, turning once, about 5 minutes total.
2. Heat grill to medium (350 to 450). Mix lamb with remaining 1/2 tsp. salt and 1/4 tsp. pepper, in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with remaining 1 tsp. oil.
3. Grill burgers, covered, turning once, until done the way you like, about 7 minutes for medium-rare. In last few minutes, lay a slice of cheese on each burger to melt and lay rolls on grill to toast.
4. Lay 1 lettuce leaf, then a cheeseburger, on bottom of each roll. Set potato cakes on top. Mix mayonnaise and mustard, dollop about 2 tsp. onto roll tops, and set on burgers.
Cheddar Burgers and Veggies
Cheddar Burgers and Veggies
What could be easier than beef and veggies that grill to perfection in their own little pouches?
Makes 4 servings
1 pound lean ground beef
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon Worcestershire sauce
2 medium green onions, chopped (2 tablespoons)
1 teaspoon peppered seasoned salt
2 medium yellow Yukon potatoes, thinly sliced
1 1/2 cups baby-cut carrots
12 cherry tomatoes, cut in half, if desired
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon peppered seasoned salt
1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
3. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.
What could be easier than beef and veggies that grill to perfection in their own little pouches?
Makes 4 servings
1 pound lean ground beef
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon Worcestershire sauce
2 medium green onions, chopped (2 tablespoons)
1 teaspoon peppered seasoned salt
2 medium yellow Yukon potatoes, thinly sliced
1 1/2 cups baby-cut carrots
12 cherry tomatoes, cut in half, if desired
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon peppered seasoned salt
1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
3. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.
Monday, August 29, 2011
MRS. ORR'S CHOCOLATE CAKE
MRS. ORR'S CHOCOLATE CAKE
2 c. sugar
3/4 c. butter
1 1/2 c. boiling water
2 eggs, beaten
1 tsp. vanilla
2 c. flour
1/2 c. cocoa
1/2 tsp. salt
2 tsp. soda
Cream sugar and butter together. Add water and mix well. Blend dry ingredients together and add, mix well. Add eggs and vanilla. Bake in a greased 9 x 13 inch pan at 350 degrees for 35 minutes.
2 c. sugar
3/4 c. butter
1 1/2 c. boiling water
2 eggs, beaten
1 tsp. vanilla
2 c. flour
1/2 c. cocoa
1/2 tsp. salt
2 tsp. soda
Cream sugar and butter together. Add water and mix well. Blend dry ingredients together and add, mix well. Add eggs and vanilla. Bake in a greased 9 x 13 inch pan at 350 degrees for 35 minutes.
ANDOUILLE SAUSAGE MAKING
ANDOUILLE SAUSAGE MAKING
Yield: 5 lbs
4 lb Pork
1 lb Tripe or chitterlings
2 Garlic cloves
3 Bay leaves
2 lg Onions
1 tb Salt (not iodized)
1 tb Pepper
1 ts Cayenne pepper
1 ts Chili pepper
1/2 ts Ground mace
1/2 ts Ground cloves
1/2 ts Ground allspice
1 tb Minced thyme
1 tb Minced marjoram
1 tb Minced parsley
Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt].
The tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead.
You can use an extra pound of pork instead of the tripe/chitterlings.
Chop, do not grind the meat. Mix with seasonings.
Stuff into casings.
Age at least overnight and then smoke several hours using hickory, huckleberry or ash.
(Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or
brown sugar on the wood before lighting.
Yield: 5 lbs
4 lb Pork
1 lb Tripe or chitterlings
2 Garlic cloves
3 Bay leaves
2 lg Onions
1 tb Salt (not iodized)
1 tb Pepper
1 ts Cayenne pepper
1 ts Chili pepper
1/2 ts Ground mace
1/2 ts Ground cloves
1/2 ts Ground allspice
1 tb Minced thyme
1 tb Minced marjoram
1 tb Minced parsley
Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt].
The tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead.
You can use an extra pound of pork instead of the tripe/chitterlings.
Chop, do not grind the meat. Mix with seasonings.
Stuff into casings.
Age at least overnight and then smoke several hours using hickory, huckleberry or ash.
(Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or
brown sugar on the wood before lighting.
Barbecued Meat Patties
Barbecued Meat Patties
Yield: 4 servings
1 1/4 lb ground meat
1 egg
2 tb finely chopped onion
2 tb finely chopped green pepper
1 tb soy sauce
1 tb tomato ketchup
2 tb half-half
1 tb cornstarch
SNAPPETIZERSY BASTINGS
C
1/2 c ketchup,
1/4 c water and
1 tb lemon juice.
A
1 tb brown sugar,
1 tb Worcestershire sauce and a
1 ds hot pepper sauce.
Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce, and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill.
Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning. Grill 12-15minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries.
Makes 4 servings
Yield: 4 servings
1 1/4 lb ground meat
1 egg
2 tb finely chopped onion
2 tb finely chopped green pepper
1 tb soy sauce
1 tb tomato ketchup
2 tb half-half
1 tb cornstarch
SNAPPETIZERSY BASTINGS
C
1/2 c ketchup,
1/4 c water and
1 tb lemon juice.
A
1 tb brown sugar,
1 tb Worcestershire sauce and a
1 ds hot pepper sauce.
Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce, and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill.
Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning. Grill 12-15minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries.
Makes 4 servings
Wild West Cheeseburgers
Wild West Cheeseburgers
Yield: 4 burgers
1 cup sliced mushrooms (button, brown or shiitake)
1 tbsp. butter
1 lb lean ground beef
4 slices (1oz each) Colby cheese
4 slices (1oz each) Muenster cheese
4 lettuce leaves
4 slices (1/4-inch thick)tomato
8 cooked batter-coated onion rings
Preparation:
Cook mushrooms in butter in a small skillet over medium to low heat just until tender, about 3 to 5 minutes; set aside. Shape ground beef into four 1/2-inch thick patties.
Place patties on grid over medium coals. Grill 10 to 12 minutes for medium or to desired doneness, turning once and topping with a slice each of Colby and Muenster cheese the last 1 minutes of grilling.
To serve, arrange lettuce on bread slice; top with burger, tomato slice, reserved mushrooms and onion rings. Serve immediately.
Yield: 4 burgers
1 cup sliced mushrooms (button, brown or shiitake)
1 tbsp. butter
1 lb lean ground beef
4 slices (1oz each) Colby cheese
4 slices (1oz each) Muenster cheese
4 lettuce leaves
4 slices (1/4-inch thick)tomato
8 cooked batter-coated onion rings
Preparation:
Cook mushrooms in butter in a small skillet over medium to low heat just until tender, about 3 to 5 minutes; set aside. Shape ground beef into four 1/2-inch thick patties.
Place patties on grid over medium coals. Grill 10 to 12 minutes for medium or to desired doneness, turning once and topping with a slice each of Colby and Muenster cheese the last 1 minutes of grilling.
To serve, arrange lettuce on bread slice; top with burger, tomato slice, reserved mushrooms and onion rings. Serve immediately.
Zesty Burgers
Zesty Burgers
1 lb Ground Beef
1/3 c Bread Crumbs -- Dry
1/2 c Water
1 t Instant Beef Bouillon
1 t Lemon Peel -- Grated
1 t Lemon Juice
1/2 t Salt
1/2 t Sage
1/2 t Ginger -- Ground
1/4 t Pepper
2 dr Hot Pepper Sauce -- Optional
Mix all ingredients together. Shape mixture into 4 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.
1 lb Ground Beef
1/3 c Bread Crumbs -- Dry
1/2 c Water
1 t Instant Beef Bouillon
1 t Lemon Peel -- Grated
1 t Lemon Juice
1/2 t Salt
1/2 t Sage
1/2 t Ginger -- Ground
1/4 t Pepper
2 dr Hot Pepper Sauce -- Optional
Mix all ingredients together. Shape mixture into 4 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.
Smothered Ostrich Burgers
Smothered Ostrich Burgers
1 lb Ground Ostrich Meat
1/2 c Chopped onions
1/2 ts Garlic salt
1 ts Ground pepper
1/4 c Worcester sauce
2 tb olive Oil
1 cn Condensed mushroom soup
Combine first 5 ingredients and form into well shaped burger patties. Add oil to frying pan and cook over medium heat until done (4-8 minutes each side, depending on size.)
Empty can of soup over the burgers and stir until all liquids have blended, burgers are well coated and mixture has reheated. Serve over brown rice, noodles, on bread or rolls, or with a baked potato.
1 lb Ground Ostrich Meat
1/2 c Chopped onions
1/2 ts Garlic salt
1 ts Ground pepper
1/4 c Worcester sauce
2 tb olive Oil
1 cn Condensed mushroom soup
Combine first 5 ingredients and form into well shaped burger patties. Add oil to frying pan and cook over medium heat until done (4-8 minutes each side, depending on size.)
Empty can of soup over the burgers and stir until all liquids have blended, burgers are well coated and mixture has reheated. Serve over brown rice, noodles, on bread or rolls, or with a baked potato.
Corn Salad Shoepeg
Corn Salad Shoepeg
1 can shoepeg corn, drained
1/2 cup chopped onion (red or white)
1/4 cup chopped green pepper
1/2 cup chopped celery
1/3 cup vegetable oil
3 table sugar may reduce to 1 table
1 1/2 teas salt
1 cup peeled and chopped cucumber
2 table red wine vinegar
Combine first 6 ingredients; set aside. Combine remaining ingredients; stir well, and pour over vegetables. Toss gently; cover and chill. Drain.
1 can shoepeg corn, drained
1/2 cup chopped onion (red or white)
1/4 cup chopped green pepper
1/2 cup chopped celery
1/3 cup vegetable oil
3 table sugar may reduce to 1 table
1 1/2 teas salt
1 cup peeled and chopped cucumber
2 table red wine vinegar
Combine first 6 ingredients; set aside. Combine remaining ingredients; stir well, and pour over vegetables. Toss gently; cover and chill. Drain.
Herbed Turkey Burger
Herbed Turkey Burger
Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps too.
Ingredients
2 Tbsp olive oil
1/2 medium red onion, minced
4 minced garlic cloves
2 pounds ground turkey meat, preferably from the legs and thighs
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup loosely packed chopped parsley
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage
2 teaspoons chopped fresh thyme
Method
1 Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.
2 Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).
3 Form the meat into patties. Here's a burger patty tip: use your fingers to form a slight indentation in the middle of the patties. When burger patties cook, the meat contracts from the edges. Having the middle part slightly thinner than the edges when raw will help the patties finish with a more even shape (less bulge in the middle).
4 Cook on a hot grill or in a hot cast iron frying pan for 5-6 minutes per side, until cooked through (165°F if using a meat thermometer). If using a grill, coat the grill grates first with a little vegetable oil. If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball-bearings, keeping the patties from sticking when you go to flip them.
Serve with toasted buns, and the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, ketchup.
Yield: Makes 8 turkey burgers.
Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps too.
Ingredients
2 Tbsp olive oil
1/2 medium red onion, minced
4 minced garlic cloves
2 pounds ground turkey meat, preferably from the legs and thighs
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup loosely packed chopped parsley
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage
2 teaspoons chopped fresh thyme
Method
1 Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.
2 Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).
3 Form the meat into patties. Here's a burger patty tip: use your fingers to form a slight indentation in the middle of the patties. When burger patties cook, the meat contracts from the edges. Having the middle part slightly thinner than the edges when raw will help the patties finish with a more even shape (less bulge in the middle).
4 Cook on a hot grill or in a hot cast iron frying pan for 5-6 minutes per side, until cooked through (165°F if using a meat thermometer). If using a grill, coat the grill grates first with a little vegetable oil. If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball-bearings, keeping the patties from sticking when you go to flip them.
Serve with toasted buns, and the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, ketchup.
Yield: Makes 8 turkey burgers.
Apple Blueberry Pie
Apple Blueberry Pie
Serving Size : 6
3/4 cup Sugar
1/2 teaspoon Salt
1 cup Blueberries -- fresh if possible
1 Pie shell -- unbaked double
3 tablespoons Cornstarch
5 cups Apples -- peeled and sliced
1 tablespoon Lemon juice
2 tablespoons Margarine
In a large bowl,stir together sugar,cornstarch and salt.Add apples,blueberries and lemon juice;toss to coat the fruit.Turn into pastry lined 9" pie plate.Dot with margarine.Add top crust; seal and flute edge.Bake in a 425 degree oven until crust is browned and filling is bubbly.
Serving Size : 6
3/4 cup Sugar
1/2 teaspoon Salt
1 cup Blueberries -- fresh if possible
1 Pie shell -- unbaked double
3 tablespoons Cornstarch
5 cups Apples -- peeled and sliced
1 tablespoon Lemon juice
2 tablespoons Margarine
In a large bowl,stir together sugar,cornstarch and salt.Add apples,blueberries and lemon juice;toss to coat the fruit.Turn into pastry lined 9" pie plate.Dot with margarine.Add top crust; seal and flute edge.Bake in a 425 degree oven until crust is browned and filling is bubbly.
Thai Iced Chai
Thai Iced Chai
Ingredients:
Gurana or California Chai made with 3 bags. Cooled.
16oz Water
8 to 12 ice cubes
1 oz Dalf & half
4 oz Milk
2oz Almond Syrup
2 oz Coconut Syrup
1 oz Passionfruit Syrup
Method:
In a blender combine above ingredients. Blend in bursts on high till all the ice is chopped fine and the mix is even. Pour into tall glasses and garnish each with a cinnamon stick.
Ingredients:
Gurana or California Chai made with 3 bags. Cooled.
16oz Water
8 to 12 ice cubes
1 oz Dalf & half
4 oz Milk
2oz Almond Syrup
2 oz Coconut Syrup
1 oz Passionfruit Syrup
Method:
In a blender combine above ingredients. Blend in bursts on high till all the ice is chopped fine and the mix is even. Pour into tall glasses and garnish each with a cinnamon stick.
Midwestern ButterBurgers
Midwestern ButterBurgers
These burgers were inspired by the ButterBurgers made famous across The upper Midwest. Freeze the butter overnight so it's firm enough to Dice and cut into the meat. You can leave the cheese off if you just want a burger.
1&1/2 lb. Lean ground beef
2 tsp. Salt
1 tsp. Freshly ground pepper
1/4 cup unsalted butter, frozen, diced into small squares
8 green onions
4 hamburger buns, split
4 slices of American cheese
Heat your gas grill to high, or can use stove top grill if needed.
Place beef, salt and pepper in large bowl. With 2 forks or a pastry cutter, quickly cut butter into meat mixture just until well distributed, not until melted. Form the mixture into 4 5" patties.
Brush grill grate with oil, or spray with Pam high heat spray for grilling. Place burgers on the grill 4" to 6" above the burners; cover the Grill. Grill 9 to 11 minutes or until cooked through, turning once. (see Note)
Place the cheese slices on the burgers about 2 minutes
Before ending cooking, just long enough to melt the cheese. Place on plate; cover loosely with foil. Let stand while grilling green onions and buns.
Place green onions on grill; cover. Grill 4 minutes or until wilted and charred, turning once. Place on cutting board; cut into 4" pieces.
Brush inside of buns with oil; place on grill, cut side down. Cover and grill 1 minute or until toasted. Serve burgers on buns with green onions.
Note: Don't press the patties with a spatula as they cook. If you do, you'll press out the butter, defeating the purpose of these ultimate burgers. Serve with lettuce, tomato, pickles, etc. Whatever you like.
These burgers were inspired by the ButterBurgers made famous across The upper Midwest. Freeze the butter overnight so it's firm enough to Dice and cut into the meat. You can leave the cheese off if you just want a burger.
1&1/2 lb. Lean ground beef
2 tsp. Salt
1 tsp. Freshly ground pepper
1/4 cup unsalted butter, frozen, diced into small squares
8 green onions
4 hamburger buns, split
4 slices of American cheese
Heat your gas grill to high, or can use stove top grill if needed.
Place beef, salt and pepper in large bowl. With 2 forks or a pastry cutter, quickly cut butter into meat mixture just until well distributed, not until melted. Form the mixture into 4 5" patties.
Brush grill grate with oil, or spray with Pam high heat spray for grilling. Place burgers on the grill 4" to 6" above the burners; cover the Grill. Grill 9 to 11 minutes or until cooked through, turning once. (see Note)
Place the cheese slices on the burgers about 2 minutes
Before ending cooking, just long enough to melt the cheese. Place on plate; cover loosely with foil. Let stand while grilling green onions and buns.
Place green onions on grill; cover. Grill 4 minutes or until wilted and charred, turning once. Place on cutting board; cut into 4" pieces.
Brush inside of buns with oil; place on grill, cut side down. Cover and grill 1 minute or until toasted. Serve burgers on buns with green onions.
Note: Don't press the patties with a spatula as they cook. If you do, you'll press out the butter, defeating the purpose of these ultimate burgers. Serve with lettuce, tomato, pickles, etc. Whatever you like.
Sunday, August 28, 2011
Amazing Flourless Chocolate Cake
Amazing Flourless Chocolate Cake
16 ounces semisweet chocolate, chopped (divided)
7 1/2 ounces butter, cut into pieces (divided)
5 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons water
1/4 cup unsweetened cocoa powder
Position a rack in the middle of the oven and heat to 300 degrees. Lightly butter the bottom of a 9 by 2-inch round cake pan and line it with a piece of parchment paper cut to fit. Lightly butter the parchment paper and dust it with a little cocoa powder, tap out and discard excess.
Melt 12 ounces of the chocolate with 6 ounces (3/4 cup) of the butter over low heat while stirring with a rubber spatula until smooth. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar, vanilla, salt and water. Beat on medium high until the mixture is very foamy, pale in color and doubled in volume, about 2 minutes. Reduce speed to low and gradually pour in the chocolate, then increase the speed to medium high and continue beating for 30 seconds.
Add the cocoa powder and mix on low to medium low just until blended, another 30 seconds. Pour the
batter into the prepared pan and bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. Don't overcook; torte will look soft and not set.
Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down to form an even layer. Run a small, thin knife around the edges of the pan to loosen the cake. Cover with a cake plate and invert. Cover and refrigerate at least 6 hours or overnight.
Melt remaining 4 ounces of chocolate with remaining 1 1/2 ounces (3 tablespoons) butter over low heat, stirring until smooth. Spread the glaze evenly over the cold torte to within 1/4 inch of the edge. Refrigerate until glaze is set, 30 to 40 minutes. To serve, remove torte from refrigerator for 30 minutes. Cut into 12 servings, using a hot knife (dip knife in very hot water and dry).
16 ounces semisweet chocolate, chopped (divided)
7 1/2 ounces butter, cut into pieces (divided)
5 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons water
1/4 cup unsweetened cocoa powder
Position a rack in the middle of the oven and heat to 300 degrees. Lightly butter the bottom of a 9 by 2-inch round cake pan and line it with a piece of parchment paper cut to fit. Lightly butter the parchment paper and dust it with a little cocoa powder, tap out and discard excess.
Melt 12 ounces of the chocolate with 6 ounces (3/4 cup) of the butter over low heat while stirring with a rubber spatula until smooth. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar, vanilla, salt and water. Beat on medium high until the mixture is very foamy, pale in color and doubled in volume, about 2 minutes. Reduce speed to low and gradually pour in the chocolate, then increase the speed to medium high and continue beating for 30 seconds.
Add the cocoa powder and mix on low to medium low just until blended, another 30 seconds. Pour the
batter into the prepared pan and bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. Don't overcook; torte will look soft and not set.
Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down to form an even layer. Run a small, thin knife around the edges of the pan to loosen the cake. Cover with a cake plate and invert. Cover and refrigerate at least 6 hours or overnight.
Melt remaining 4 ounces of chocolate with remaining 1 1/2 ounces (3 tablespoons) butter over low heat, stirring until smooth. Spread the glaze evenly over the cold torte to within 1/4 inch of the edge. Refrigerate until glaze is set, 30 to 40 minutes. To serve, remove torte from refrigerator for 30 minutes. Cut into 12 servings, using a hot knife (dip knife in very hot water and dry).
Cucumber-Apple Slaw
Cucumber-Apple Slaw
1/4 cup plain yogurt
2 teaspoons lemon juice
1 tablespoon canola oil
1/2 teaspoon kosher salt
1 small cucumber, grated or cut into matchsticks
1 red apple (such as Rome Beauty or Empire), grated or cut into matchsticks
2 celery stalks, thinly sliced
In a bowl, combine yogurt, lemon juice, canola oil, and salt. Add cucumber, apple, and celery. Toss well.
Serves 4
1/4 cup plain yogurt
2 teaspoons lemon juice
1 tablespoon canola oil
1/2 teaspoon kosher salt
1 small cucumber, grated or cut into matchsticks
1 red apple (such as Rome Beauty or Empire), grated or cut into matchsticks
2 celery stalks, thinly sliced
In a bowl, combine yogurt, lemon juice, canola oil, and salt. Add cucumber, apple, and celery. Toss well.
Serves 4
Bar-B-Q Pork Burgers
Bar-B-Q Pork Burgers
Serving Size : 4
1 pound lean ground pork shoulder
1/3 cup seasoned bread crumbs
1/3 cup grated romano cheese -- optional
2 tablespoons Head Country Bar-B-Q Sauce
1 teaspoon Head Country Seasoning
1/2 teaspoon black pepper
4 hamburger buns
4 pineapple slices
sliced red onion
sliced tomato
lettuce leaves
Make a well in center of meat. Add bread crumbs, cheese, Bar-B-Q sauce, and seasonings. Shape into 4 patties. Grill patties and pineapple slices to desired doneness. Meat should not be pink in center. Serve on hamburger buns and garnish with pineapple slices, red onion, tomato, and lettuce leaves.
Makes 4 servings.
Serving Size : 4
1 pound lean ground pork shoulder
1/3 cup seasoned bread crumbs
1/3 cup grated romano cheese -- optional
2 tablespoons Head Country Bar-B-Q Sauce
1 teaspoon Head Country Seasoning
1/2 teaspoon black pepper
4 hamburger buns
4 pineapple slices
sliced red onion
sliced tomato
lettuce leaves
Make a well in center of meat. Add bread crumbs, cheese, Bar-B-Q sauce, and seasonings. Shape into 4 patties. Grill patties and pineapple slices to desired doneness. Meat should not be pink in center. Serve on hamburger buns and garnish with pineapple slices, red onion, tomato, and lettuce leaves.
Makes 4 servings.
Black Angus Burger With Cheddar & Grilled Green Chiles
Black Angus Burger With Cheddar & Grilled Green Chiles
Serving Size : 1
2 pounds ground angus beef
3 grilled poblano peppers -- seeded --and slice in thirds
6 slices yellow cheddar cheese
6 hamburger rolls
baby red oak lettuce
pickled red onions
poblano pepper vinaigrette -- recipe follows
salt and freshly ground black pepper
Prepare a wood or charcoal fire and let it burn down to embers.
In a large mixing bowl season beef with salt and pepper. Refrigerate until ready to use. When ready to use, form into 1-inch thick disks.
Grill for five minutes on each side for medium rare. During the last five minutes top with cheddar cheese. When finished grilling, on one half of the roll place the burger and top with baby red oak, Poblano peppers,
vinaigrette and pickled red onions. Serve immediately.
Serving Size : 1
2 pounds ground angus beef
3 grilled poblano peppers -- seeded --and slice in thirds
6 slices yellow cheddar cheese
6 hamburger rolls
baby red oak lettuce
pickled red onions
poblano pepper vinaigrette -- recipe follows
salt and freshly ground black pepper
Prepare a wood or charcoal fire and let it burn down to embers.
In a large mixing bowl season beef with salt and pepper. Refrigerate until ready to use. When ready to use, form into 1-inch thick disks.
Grill for five minutes on each side for medium rare. During the last five minutes top with cheddar cheese. When finished grilling, on one half of the roll place the burger and top with baby red oak, Poblano peppers,
vinaigrette and pickled red onions. Serve immediately.
Backyard Burgers
Backyard Burgers
1 pound ground beef
1/4 cup chopped onion
3 tablespoons catsup
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons mustard
Dash pepper
Combine all ingredients, mix. Shape into 4 patties about 1/2 thick. Broil over hot coals 5 minutes, turn and broil 3 minutes or to desired doneness.
1 pound ground beef
1/4 cup chopped onion
3 tablespoons catsup
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons mustard
Dash pepper
Combine all ingredients, mix. Shape into 4 patties about 1/2 thick. Broil over hot coals 5 minutes, turn and broil 3 minutes or to desired doneness.
Peppered Turkey Burgers
Peppered Turkey Burgers
Mr. Food
Serves: 4
Cooking Time: 15 min
1 1/4 pounds ground turkey
1 tablespoon dry red wine
1 1/2 teaspoons salt
4 teaspoons black pepper
Preheat the grill to medium-high heat.
In a medium bowl, combine all ingredients; mix well.
Divide mixture into 4 equal amounts. Make 4 patties and grill them for 8 to 12 minutes, until no pink remains and burgers are cooked completely through, turning halfway through grilling.
Note- Serve your turkey burgers on toasted hard rolls or hamburger buns. And we recommend topping each one with a slice of tomato and a dollop of mayonnaise, too.
Mr. Food
Serves: 4
Cooking Time: 15 min
1 1/4 pounds ground turkey
1 tablespoon dry red wine
1 1/2 teaspoons salt
4 teaspoons black pepper
Preheat the grill to medium-high heat.
In a medium bowl, combine all ingredients; mix well.
Divide mixture into 4 equal amounts. Make 4 patties and grill them for 8 to 12 minutes, until no pink remains and burgers are cooked completely through, turning halfway through grilling.
Note- Serve your turkey burgers on toasted hard rolls or hamburger buns. And we recommend topping each one with a slice of tomato and a dollop of mayonnaise, too.
Afternoon Apple Snacks
Afternoon Apple Snacks
Serves 6
2 Red Delicious apples
Lemon juice
1/2 cup chunky peanut butter
2 tablespoons honey
1/2 teaspoon cinnamon
6 whole graham crackers
1) Core apples and cut each in half; cut each half into 3 wedges to make a total of 12 wedges. Dip wedges in lemon juice to prevent browning and place in a single layer on microwave-safe plate or baking dish. Cover loosely with waxed paper and microwave on high (100 percent) 3 1/2 to 4 minutes or until apples are tender and hold their shape. (If microwave does not have carousel, rotate dish halfway through cooking.) Drain apples on paper towels.
2) In small bowl, combine peanut butter, honey, and cinnamon. Snap graham crackers in half to make 12 square crackers. Spread a layer of peanut butter mixture on each of six square crackers; top each with 2
apple wedges. Top with remaining graham cracker squares to sandwich snacks.
Amanda
Serves 6
2 Red Delicious apples
Lemon juice
1/2 cup chunky peanut butter
2 tablespoons honey
1/2 teaspoon cinnamon
6 whole graham crackers
1) Core apples and cut each in half; cut each half into 3 wedges to make a total of 12 wedges. Dip wedges in lemon juice to prevent browning and place in a single layer on microwave-safe plate or baking dish. Cover loosely with waxed paper and microwave on high (100 percent) 3 1/2 to 4 minutes or until apples are tender and hold their shape. (If microwave does not have carousel, rotate dish halfway through cooking.) Drain apples on paper towels.
2) In small bowl, combine peanut butter, honey, and cinnamon. Snap graham crackers in half to make 12 square crackers. Spread a layer of peanut butter mixture on each of six square crackers; top each with 2
apple wedges. Top with remaining graham cracker squares to sandwich snacks.
Amanda
Lemonade
Lemonade
4 lemons
1.5 liters water
3 / 4 cup sugar
mint leaves
ice optional
Preparation: Wash the lemons nice. In proof dish, heat the water, sugar and rind of 1 lemon. Bring to the boil and simmer 10 minutes. Cool and strain the liquid through a strainer. Squeeze lemon juice, strain it and add to syrup. Cool lemonade served with mint leaves and lemon slice.
**There is about 4 TBSP of juice in one lemon**
4 lemons
1.5 liters water
3 / 4 cup sugar
mint leaves
ice optional
Preparation: Wash the lemons nice. In proof dish, heat the water, sugar and rind of 1 lemon. Bring to the boil and simmer 10 minutes. Cool and strain the liquid through a strainer. Squeeze lemon juice, strain it and add to syrup. Cool lemonade served with mint leaves and lemon slice.
**There is about 4 TBSP of juice in one lemon**
Pork Apple Burgers
Pork Apple Burgers
2 pounds ground pork
1 Granny Smith apple - peeled, cored and chopped
1 sweet onion, finely chopped
3 cloves garlic, minced
1/4 cup teriyaki sauce
1 egg
8 hamburger buns
1 (20 ounce) can sliced pineapple, drained
1. Preheat grill for medium-high heat.
2. In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
3. Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.
2 pounds ground pork
1 Granny Smith apple - peeled, cored and chopped
1 sweet onion, finely chopped
3 cloves garlic, minced
1/4 cup teriyaki sauce
1 egg
8 hamburger buns
1 (20 ounce) can sliced pineapple, drained
1. Preheat grill for medium-high heat.
2. In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
3. Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.
Decked-Out Burgers
Decked-Out Burgers
"This is an easy way to make ordinary burgers taste exceptionally good," writes Karen Bourne from Magrath, Alberta. "Guests always enjoy the flavorful topping that's made with bacon, cheese, mushrooms
and mayonnaise."
SERVINGS: 6
Ingredients:
1 cup (4 ounces) shredded cheddar cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/3 cup mayonnaise
6 bacon strips, cooked and crumbled
1-1/2 pounds lean ground beef
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
6 hamburger buns, split
Lettuce leaves and tomato slices, optional
In a bowl, combine cheese, mushrooms, mayonnaise and bacon; cover and refrigerate. In another bowl, combine the beef, onion, salt, pepper, garlic powder and hot pepper sauce. Shape into six 1/2-in.-thick patties.
Grill, covered, over medium-hot heat for 4-5 minutes on each side. Spoon cheese mixture on top of each burger. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns with lettuce and tomato if desired.
Yield: 6 servings.
Source: Quick Cooking
"This is an easy way to make ordinary burgers taste exceptionally good," writes Karen Bourne from Magrath, Alberta. "Guests always enjoy the flavorful topping that's made with bacon, cheese, mushrooms
and mayonnaise."
SERVINGS: 6
Ingredients:
1 cup (4 ounces) shredded cheddar cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/3 cup mayonnaise
6 bacon strips, cooked and crumbled
1-1/2 pounds lean ground beef
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
6 hamburger buns, split
Lettuce leaves and tomato slices, optional
In a bowl, combine cheese, mushrooms, mayonnaise and bacon; cover and refrigerate. In another bowl, combine the beef, onion, salt, pepper, garlic powder and hot pepper sauce. Shape into six 1/2-in.-thick patties.
Grill, covered, over medium-hot heat for 4-5 minutes on each side. Spoon cheese mixture on top of each burger. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns with lettuce and tomato if desired.
Yield: 6 servings.
Source: Quick Cooking
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