BUTTER PECAN PICNIC BARS
2 1/2 c. flour
1 tsp. soda
1 tsp. allspice
1/2 tsp. salt
1/2 c. butter or margarine
1 c. sugar
1/4 c. molasses
2 eggs
1 c. applesauce
1/2 c. chopped pecans or walnuts
1/2 c. butterscotch chips
confectioners sugar (optional)
Sift together the flour, soda, allspice and salt. Cream the butter and sugar until light and fluffy. Beat in molasses until well blended. Add eggs and beat well. Add flour mixture and applesauce alternately to creamed mixture, beating until just blended after each addition. Stir in nuts and butterscotch chips. Pour in greased and lightly floured 13 x 9-inch pan.
Bake at 350° for 25 to 30 minutes or until firm to touch; cool on rack. Sprinkle with confectioners sugar, if desired.
Saturday, September 10, 2011
Sun Tea
Sun Tea
6 Lipton or Orange Pekoe tea bags
1 gallon water
1 or 2 tsp sugar
2 lemon wedges (½ lemon)
Add sugar to water in a clear, 1 gallon container. Stir until sugar is dissolved. Add tea bags; leave strings and tags hanging outside jar. Add lemon wedges. Place in sun for about six hours or so, then remove tea bags and refrigerate. Serve with ice in tall glasses. Add a sprig of fresh mint, if you like.
Actually, this tea brews equally well in the refrigerator, if you want to save time. A good way to make it is to brew it overnight in the refrigerator, then you have fresh tea in the morning!
An alternative, quicker method is to place the six tea bags in one cup boiling water for about five minutes, then stir in sugar until dissolved.Pour the strong tea into a gallon container filled with ice, water, and the lemon wedges.If the tea isn't quite strong enough, add a fresh bag or two. The tea should be ready in about fifteen minutes.
6 Lipton or Orange Pekoe tea bags
1 gallon water
1 or 2 tsp sugar
2 lemon wedges (½ lemon)
Add sugar to water in a clear, 1 gallon container. Stir until sugar is dissolved. Add tea bags; leave strings and tags hanging outside jar. Add lemon wedges. Place in sun for about six hours or so, then remove tea bags and refrigerate. Serve with ice in tall glasses. Add a sprig of fresh mint, if you like.
Actually, this tea brews equally well in the refrigerator, if you want to save time. A good way to make it is to brew it overnight in the refrigerator, then you have fresh tea in the morning!
An alternative, quicker method is to place the six tea bags in one cup boiling water for about five minutes, then stir in sugar until dissolved.Pour the strong tea into a gallon container filled with ice, water, and the lemon wedges.If the tea isn't quite strong enough, add a fresh bag or two. The tea should be ready in about fifteen minutes.
SPAGHETTI SALAD
SPAGHETTI SALAD
I use whatever fresh vegetables there are.
grated carrot
yellow, red and green peppers
celery
finely diced shallots
freeze dried chives and chive florets
cucumber
chopped parsley
I do NOT use tomato since it doesn't 'keep' as well. (I have added radish, halved seedless grapes, sliced baby corn on the cob, water chestnuts - drained and sliced, yellow and green zucchini, drained and rinsed beans, whatever's in the vegetable bin that seems like it might taste good.) I did NOT add cheese or meat since leftovers don't keep as well with it.
Add cubed cheese, pepperoni, cubed meat if you think it will be eaten that day or finished the next.
Cook, drain, rinse to chill and drain well spaghetti, broken in half. (I have used other shapes of pasta as well - shells, radiatore, whatever, just not too small.)
Add chopped / diced / sliced vegetables.
DRESSING: Mix:
Fat Free Italian dressing (probably half a large bottle; I strained it through a sieve to get rid of the 'chunks'/ spices. The pasta will soak it up as it sits.)
A good squirt (1 to 2 tbsp.) of liquid honey (cuts the acid bite)
Freshly finely grated Parmesan (2 Tbsp. or more)
3/4 to 1 tsp Sesame seeds
3/4 to 1 tsp Poppy seeds
1/4 tsp celery seed (good shake)
Shake of garlic powder
1/4 to 1/2 tsp paprika
2 shakes ground black pepper
Dash of ground allspice
(3 or 4 tsp Salad Supreme Omit for vegetarian since it contains cheese) Good shake of Zeus seasoning (optional)
Pour over, toss, cover and chill 2+ hours.
Some people just use more Salad Supreme instead of mixing their own seasonings. I find I can tweak the flavours to suit our taste, and add some of it in case I missed anything else.
I have also used other flavours of Salad Dressing, but the Italian dressing seems to work the best.
Do your own thing and make it your own!
I use whatever fresh vegetables there are.
grated carrot
yellow, red and green peppers
celery
finely diced shallots
freeze dried chives and chive florets
cucumber
chopped parsley
I do NOT use tomato since it doesn't 'keep' as well. (I have added radish, halved seedless grapes, sliced baby corn on the cob, water chestnuts - drained and sliced, yellow and green zucchini, drained and rinsed beans, whatever's in the vegetable bin that seems like it might taste good.) I did NOT add cheese or meat since leftovers don't keep as well with it.
Add cubed cheese, pepperoni, cubed meat if you think it will be eaten that day or finished the next.
Cook, drain, rinse to chill and drain well spaghetti, broken in half. (I have used other shapes of pasta as well - shells, radiatore, whatever, just not too small.)
Add chopped / diced / sliced vegetables.
DRESSING: Mix:
Fat Free Italian dressing (probably half a large bottle; I strained it through a sieve to get rid of the 'chunks'/ spices. The pasta will soak it up as it sits.)
A good squirt (1 to 2 tbsp.) of liquid honey (cuts the acid bite)
Freshly finely grated Parmesan (2 Tbsp. or more)
3/4 to 1 tsp Sesame seeds
3/4 to 1 tsp Poppy seeds
1/4 tsp celery seed (good shake)
Shake of garlic powder
1/4 to 1/2 tsp paprika
2 shakes ground black pepper
Dash of ground allspice
(3 or 4 tsp Salad Supreme Omit for vegetarian since it contains cheese) Good shake of Zeus seasoning (optional)
Pour over, toss, cover and chill 2+ hours.
Some people just use more Salad Supreme instead of mixing their own seasonings. I find I can tweak the flavours to suit our taste, and add some of it in case I missed anything else.
I have also used other flavours of Salad Dressing, but the Italian dressing seems to work the best.
Do your own thing and make it your own!
Pea and Peanut Salad
Pea and Peanut Salad (5 Ingredient Cookbook)
4 - 6 side dish servings
10-oz. package frozen peas, thawed and drained
1 cup Spanish or honey-roasted peanuts
1/4 cup dairy sour cream
2 T mayonnaise or salad dressing
1/2 tsp sugar
Combine peas and peanuts. Combine balance for dressing. Stir into pea mixture till coated.
4 - 6 side dish servings
10-oz. package frozen peas, thawed and drained
1 cup Spanish or honey-roasted peanuts
1/4 cup dairy sour cream
2 T mayonnaise or salad dressing
1/2 tsp sugar
Combine peas and peanuts. Combine balance for dressing. Stir into pea mixture till coated.
BBQ Beef Sandwiches Recipe
BBQ Beef Sandwiches Recipe
Ingredients:
4 tbsp BBQ Sauce Choose your favorite brand
4 Hamburger Buns
1 Hereford Roast Beef with Gravy (12oz) Drain gravy
Directions:
Drain excess gravy from Hereford Roast Beef, place cubes of beef in a microwave safe bowl and shred with a fork. Add BBQ Sauce, mix well, and heat on HIGH for 1 minute in microwave. Stir mixture and spoon on to hamburger buns. Serve with a side of chips and a pickle.
(4 servings)
Ingredients:
4 tbsp BBQ Sauce Choose your favorite brand
4 Hamburger Buns
1 Hereford Roast Beef with Gravy (12oz) Drain gravy
Directions:
Drain excess gravy from Hereford Roast Beef, place cubes of beef in a microwave safe bowl and shred with a fork. Add BBQ Sauce, mix well, and heat on HIGH for 1 minute in microwave. Stir mixture and spoon on to hamburger buns. Serve with a side of chips and a pickle.
(4 servings)
Bistro Cheeseburger
Bistro Cheeseburger
Serving Size : 4
1 1/2 pounds ground beef
Vegetable oil
4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside.
Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut sides of onion. Place patties and onions on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, after turning. Approximately 1 minute before burgers are done, top each burger with 2 slices cheese.
Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches.
Serving Size : 4
1 1/2 pounds ground beef
Vegetable oil
4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside.
Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut sides of onion. Place patties and onions on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, after turning. Approximately 1 minute before burgers are done, top each burger with 2 slices cheese.
Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches.
BLT BURGERS
BLT BURGERS
4 SERVINGS
3/4 pound ground pork
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon salt
4 slices Canadian-style bacon
4 lettuce leaves
4 tomato slices
4 toasted sandwich buns
Mix first 4 ingredients and shape into 4 patties, about 1/2-inch thick.
Grill or broil for 4 minutes on each side. Place patties on bottom half of toasted sandwich bun. Layer on Canadian-style bacon, lettuce and tomato. Top with the remaining half of bun.
4 SERVINGS
3/4 pound ground pork
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon salt
4 slices Canadian-style bacon
4 lettuce leaves
4 tomato slices
4 toasted sandwich buns
Mix first 4 ingredients and shape into 4 patties, about 1/2-inch thick.
Grill or broil for 4 minutes on each side. Place patties on bottom half of toasted sandwich bun. Layer on Canadian-style bacon, lettuce and tomato. Top with the remaining half of bun.
LIVER & BACON BURGERS
LIVER & BACON BURGERS
1 pound beef liver cut into 2" pieces
5 slices dry bread
1 pound bacon
2 large onions, cut up
1 egg
1/4 cup chili sauce
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
Cook liver in boiling water for 3 minutes drain and cool.
Break 1 slice bread into blender container. cover and run on high until crumbed. Empty into bowl. Repeat process with remaining bread until you have 1 cup crumbs.
Reserve 5-6 slices bacon for wrapping patties. Cut remainder into 1" pieces.
Put half the onion and half the cut up bacon in blender container, cover and run on high until chopped. If necessary, stop blender during processing and push ingredients toward blades with rubber spatula. Empty into a large fry pan. Repeat process with remaining onion and cut up bacon. Cook until onion is lightly browned. Turn out into large bowl.
Put egg, chili sauce, salt and pepper in blender container, cover and run on low until smooth. Pour out half of mixture and set aside. Add half the liver to mixture remaining in blender, cover and run on low until smooth. Add to onion and bacon. Repeat with remaining liver and reserved chili sauce. Mix well with all but 1/2 c. bread crumbs and form into 5 or 6 patties.
Coat patties with remaining 1/2 c. of bread crumbs. Cook remaining bacon partially, being careful not to cook until crisp. wrap around patties and fasten with toothpicks. Broil 3 inches from heat 3-5 minutes on each side.
From: The Blender Way to Better Cooking Courtesy of Joann Pierce (The Cookie Connection - Portland OR) From: Jim Bodle Date: 10-09-93
1 pound beef liver cut into 2" pieces
5 slices dry bread
1 pound bacon
2 large onions, cut up
1 egg
1/4 cup chili sauce
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
Cook liver in boiling water for 3 minutes drain and cool.
Break 1 slice bread into blender container. cover and run on high until crumbed. Empty into bowl. Repeat process with remaining bread until you have 1 cup crumbs.
Reserve 5-6 slices bacon for wrapping patties. Cut remainder into 1" pieces.
Put half the onion and half the cut up bacon in blender container, cover and run on high until chopped. If necessary, stop blender during processing and push ingredients toward blades with rubber spatula. Empty into a large fry pan. Repeat process with remaining onion and cut up bacon. Cook until onion is lightly browned. Turn out into large bowl.
Put egg, chili sauce, salt and pepper in blender container, cover and run on low until smooth. Pour out half of mixture and set aside. Add half the liver to mixture remaining in blender, cover and run on low until smooth. Add to onion and bacon. Repeat with remaining liver and reserved chili sauce. Mix well with all but 1/2 c. bread crumbs and form into 5 or 6 patties.
Coat patties with remaining 1/2 c. of bread crumbs. Cook remaining bacon partially, being careful not to cook until crisp. wrap around patties and fasten with toothpicks. Broil 3 inches from heat 3-5 minutes on each side.
From: The Blender Way to Better Cooking Courtesy of Joann Pierce (The Cookie Connection - Portland OR) From: Jim Bodle Date: 10-09-93
BIG JUICY BURGERS
BIG JUICY BURGERS
2 (6-ounce) cans 100% vegetable juice
3 white sandwich bread slices, torn into pieces
3 pounds ground chuck or ground round
1 large egg
11/2 teaspoons salt
1 teaspoon pepper
10 hamburger buns
Vegetable cooking spray
Garnish: dill pickle spears
Microwave vegetable juice in glass bowl at HIGH 1 minute; add sandwich bread pieces, and let cool. Combine with hands.
Combine vegetable juice mixture, ground chuck, and next 3 ingredients. Shape into 10 patties.
Grill patties, covered with grill lid, over medium-high heat (350° to 400°)6 to 8 minutes on each side or until beef is no longer pink.
Spray cut sides of buns with cooking spray; place buns, cut sides down, on grill rack, and grill 1 to 2 minutes or until lightly browned. Serve hamburgers on buns. Garnish, if desired.
MAKES 10 servings
2 (6-ounce) cans 100% vegetable juice
3 white sandwich bread slices, torn into pieces
3 pounds ground chuck or ground round
1 large egg
11/2 teaspoons salt
1 teaspoon pepper
10 hamburger buns
Vegetable cooking spray
Garnish: dill pickle spears
Microwave vegetable juice in glass bowl at HIGH 1 minute; add sandwich bread pieces, and let cool. Combine with hands.
Combine vegetable juice mixture, ground chuck, and next 3 ingredients. Shape into 10 patties.
Grill patties, covered with grill lid, over medium-high heat (350° to 400°)6 to 8 minutes on each side or until beef is no longer pink.
Spray cut sides of buns with cooking spray; place buns, cut sides down, on grill rack, and grill 1 to 2 minutes or until lightly browned. Serve hamburgers on buns. Garnish, if desired.
MAKES 10 servings
Apple-Oatmeal Breakfast Puddin' Cake
Apple-Oatmeal Breakfast Puddin' Cake
Recipe By : Weight Watchers Magazine, September/October 1997
Serving Size : 8
1 1/4 cups regular oats
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup skim milk
1/2 cup applesauce
1 teaspoon vanilla extract
1 1/2 cups chopped peeled cooking apples -- divided --about 1 pound
nonstick cooking spray
1 tablespoon brown sugar
1 1/4 cups apple juice
1/4 cup sliced almonds
1 . Preheat oven to 350 F.
2. Process oats in a food processor until coarsely ground. Add next 3 ingredients; process until well blended.
3. Combine milk, applesauce, and vanilla; stir well. With processor on, slowly pour milk mixture through food chute; process until blended. Combine batter and 1 cup apple; stir well. Pour batter into a 9-inch pie plate coated with cooking spray. Sprinkle remaining 1/2 cup apple and 1 tablespoon brown sugar over batter; set aside.
4. Bring apple juice to a boil in a small saucepan; pour over batter (do not stir). Sprinkle with almonds. Bake at 350 F for 25 minutes or until golden. Let stand 5 minutes before serving.
Yield: 8 servings.
Recipe By : Weight Watchers Magazine, September/October 1997
Serving Size : 8
1 1/4 cups regular oats
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup skim milk
1/2 cup applesauce
1 teaspoon vanilla extract
1 1/2 cups chopped peeled cooking apples -- divided --about 1 pound
nonstick cooking spray
1 tablespoon brown sugar
1 1/4 cups apple juice
1/4 cup sliced almonds
1 . Preheat oven to 350 F.
2. Process oats in a food processor until coarsely ground. Add next 3 ingredients; process until well blended.
3. Combine milk, applesauce, and vanilla; stir well. With processor on, slowly pour milk mixture through food chute; process until blended. Combine batter and 1 cup apple; stir well. Pour batter into a 9-inch pie plate coated with cooking spray. Sprinkle remaining 1/2 cup apple and 1 tablespoon brown sugar over batter; set aside.
4. Bring apple juice to a boil in a small saucepan; pour over batter (do not stir). Sprinkle with almonds. Bake at 350 F for 25 minutes or until golden. Let stand 5 minutes before serving.
Yield: 8 servings.
Friday, September 9, 2011
Black Currant-Apple Iced Tea
Black Currant-Apple Iced Tea
1/2 cup black currant flavored black tea
1/2 cup apple juice
1 ice cubes
1 apple or orange slices for garnish
Mix the tea and apple juice together and pour over ice in a tall glass. Garnish with apple or orange slices, depending on your taste.
Making Your Own Gourmet Tea Drinks by Mathew Tekulsky
Yield: 1 servings
1/2 cup black currant flavored black tea
1/2 cup apple juice
1 ice cubes
1 apple or orange slices for garnish
Mix the tea and apple juice together and pour over ice in a tall glass. Garnish with apple or orange slices, depending on your taste.
Making Your Own Gourmet Tea Drinks by Mathew Tekulsky
Yield: 1 servings
Quinoa Salad with Sugar Snap Peas
Quinoa Salad with Sugar Snap Peas
This salad is perfect for picnics.
* SERVINGS: 6
Ingredients
1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives
Directions
1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
Make Ahead- The salad can be refrigerated for up to 6 hours.
This salad is perfect for picnics.
* SERVINGS: 6
Ingredients
1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives
Directions
1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
Make Ahead- The salad can be refrigerated for up to 6 hours.
Spinach Pasta Salad
Spinach Pasta Salad
Serving Size : 12
7 ounces cheese-filled egg tortellini -- frozen or refrigerate
or
1 cup tortellini, cheese-filled -- dried
6 cups fresh spinach -- torn
1 cup red cabbage -- shredded
6 slices bacon, crumbled -- cooked and drained
4 green onion -- sliced
1/3 cup red wine vinegar and oil salad dressing
In a large saucepan cook tortellini. drain. Rinse. Drain.
In a large salad bowl toss together tortellini, spinach, cabbage, bacon and green onion. Cover and chill.
Just before serving, shake dressing well. Toss with tortellini mixture.
Serving Size : 12
7 ounces cheese-filled egg tortellini -- frozen or refrigerate
or
1 cup tortellini, cheese-filled -- dried
6 cups fresh spinach -- torn
1 cup red cabbage -- shredded
6 slices bacon, crumbled -- cooked and drained
4 green onion -- sliced
1/3 cup red wine vinegar and oil salad dressing
In a large saucepan cook tortellini. drain. Rinse. Drain.
In a large salad bowl toss together tortellini, spinach, cabbage, bacon and green onion. Cover and chill.
Just before serving, shake dressing well. Toss with tortellini mixture.
Mushroom Filled Teriyaki Burger
Mushroom Filled Teriyaki Burger
Makes 4 servings.
1 pound ground chuck
3 tablespoons minced scallion, white and green part
1 tablespoon fresh grated ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
2 tablespoons teriyaki sauce
1/2 teaspoon freshly ground black pepper
Mushroom filling (recipe follows)
Combine ground chuck, scallion, ginger, garlic, soy sauce, teriyaki sauce and black pepper in a bowl.
Form meat into 8 thin patties, 3/8 -inch thick. Place an equal amount of mushroom filling on half of the patties, leaving a margin around the edge.
Cover the stuffing with the remaining patties. Seal the edges by pressing them together with your fingers. Refrigerate.
Preheat grill to medium-high. Grill the patties uncovered for 21/2 to 31/2 minutes per side for charcoal grills, flipping once, until internal temperature reaches 160 F. (For gas grills, cook covered for 31/2 to 41/2
minutes per side.)
Serve on small, sesame seed hamburger buns.
Mushroom filling:
Heat 2 tablespoons vegetable oil in a skillet. Sauté 1/2 cup chopped onion with 1 tablespoon garlic in the skillet over medium-high heat for 1 minute. Add 3/4 pound chopped mushrooms, and cook until the
mushrooms have released their juices and the juices have evaporated (about 7 minutes). Add 4 tablespoons minced scallion, 3 tablespoons oyster sauce and 1 tablespoon rice vinegar and continue cooking for another 2 minutes. Cool completely before stuffing and cooking the burgers.
Makes 4 servings.
1 pound ground chuck
3 tablespoons minced scallion, white and green part
1 tablespoon fresh grated ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
2 tablespoons teriyaki sauce
1/2 teaspoon freshly ground black pepper
Mushroom filling (recipe follows)
Combine ground chuck, scallion, ginger, garlic, soy sauce, teriyaki sauce and black pepper in a bowl.
Form meat into 8 thin patties, 3/8 -inch thick. Place an equal amount of mushroom filling on half of the patties, leaving a margin around the edge.
Cover the stuffing with the remaining patties. Seal the edges by pressing them together with your fingers. Refrigerate.
Preheat grill to medium-high. Grill the patties uncovered for 21/2 to 31/2 minutes per side for charcoal grills, flipping once, until internal temperature reaches 160 F. (For gas grills, cook covered for 31/2 to 41/2
minutes per side.)
Serve on small, sesame seed hamburger buns.
Mushroom filling:
Heat 2 tablespoons vegetable oil in a skillet. Sauté 1/2 cup chopped onion with 1 tablespoon garlic in the skillet over medium-high heat for 1 minute. Add 3/4 pound chopped mushrooms, and cook until the
mushrooms have released their juices and the juices have evaporated (about 7 minutes). Add 4 tablespoons minced scallion, 3 tablespoons oyster sauce and 1 tablespoon rice vinegar and continue cooking for another 2 minutes. Cool completely before stuffing and cooking the burgers.
Aloha Burgers
Aloha Burgers
Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 4
8 our pineapple slices
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion -- sliced
1 Tablespoon butter or margarine
4 lettuce leaves
4 onion or sesame seed buns, -- split and toasted
4 slices Swiss cheese
4 bacon strips -- cooked
Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 Tablespoon in a re-sealable plastic bag. Add pineapple and rotate to coat; set aside.
Shape beef into four patties; place in a 8" square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.
In a skillet, saute onion in butter until tender, about 5 minutes.
Grill or broil burgers until no long pink. Place pineapple on grill or under broiler to heat through.
Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately.
Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 4
8 our pineapple slices
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion -- sliced
1 Tablespoon butter or margarine
4 lettuce leaves
4 onion or sesame seed buns, -- split and toasted
4 slices Swiss cheese
4 bacon strips -- cooked
Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 Tablespoon in a re-sealable plastic bag. Add pineapple and rotate to coat; set aside.
Shape beef into four patties; place in a 8" square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.
In a skillet, saute onion in butter until tender, about 5 minutes.
Grill or broil burgers until no long pink. Place pineapple on grill or under broiler to heat through.
Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately.
STUFFED MUSHROOM CHEDDAR BURGERS
STUFFED MUSHROOM CHEDDAR BURGERS
INGREDIENTS:
1 1/2 pounds hamburger
1/4 cup finely diced onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/2 pound sliced mushrooms
6 slices cheddar cheese
DIRECTIONS:
Combine the hamburger, onion, salt and pepper. Mix well. Saute mushrooms in butter until slightly browned and softened.
Form meat mixture into 12 patties, about a quarter inch thick. Spoon about 1/6 of the mushrooms on to half the patties.
Top with cheese and second patty. Seal around the edges, making sure that the patties are good and solid.
Place on preheated grill and cook for a couple minutes per side will done. Serve immediately.
Yield: 6 burgers
INGREDIENTS:
1 1/2 pounds hamburger
1/4 cup finely diced onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/2 pound sliced mushrooms
6 slices cheddar cheese
DIRECTIONS:
Combine the hamburger, onion, salt and pepper. Mix well. Saute mushrooms in butter until slightly browned and softened.
Form meat mixture into 12 patties, about a quarter inch thick. Spoon about 1/6 of the mushrooms on to half the patties.
Top with cheese and second patty. Seal around the edges, making sure that the patties are good and solid.
Place on preheated grill and cook for a couple minutes per side will done. Serve immediately.
Yield: 6 burgers
Ultimate Burgers
Ultimate Burgers
Time: about 15 minutes, plus 30 minutes of resting time.
Tyler Florence's burgers are extra juicy and flavorful because they're made with brisket, but chuck works too (don't use extra-lean meat or the burgers will be dry).
Serves 8
Ingredients
3 pounds ground brisket or chuck
Kosher salt and freshly ground black pepper
8 hamburger buns, split
8 thin slices Swiss cheese
Sautéed Mushrooms
Caramelized Onions
Tomatoes with Sea Salt and Chives
Bacon with Black Pepper and Rosemary
Herbed Horseradish Mayonnaise
Chile Ketchup
Preparation
1. In a large bowl, lightly season ground meat with salt and pepper if you like (optional) and mix in gently with your hands. To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it a between your hands until it's about 1/2 in. thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Repeat with remaining meat. Let burgers rest at least 30 minutes in the refrigerator.
2. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above grate level only 2 to 4 seconds). Wipe grate with oiled paper towels.
3. Sprinkle burgers with salt and pepper (especially if you chose not to season the meat in Step 1). Grill burgers 4 to 6 minutes, turning once, for rare*, topping with cheese during the final minute or two.
4. Transfer burgers to a plate. Clean grate with oiled paper towels. Toast buns on grill 1 minute and serve with burgers.
*For a medium to well-done burger, cook over medium-high heat (about 450) for 10 minutes total; cut to check doneness.
TYLER'S FIXES- Buy the right meat. Brisket has the perfect mix of lean and fat to make a juicy burger. For uniform texture, ask your butcher to grind it twice for you.
Don't overwork it. You really don't even need to add salt and pepper to the meat; all the action is in the toppings. Also, let the patties rest before cooking. Otherwise they'll be chewy.
Start with a clean cooking grate. Dirt makes food taste bad and makes it stick.
Cook it hot. Heat the grill to between 450° and 550°. Cold burgers on a cold grill are going to stick every time.
Create a nonstick cooking surface. When the cooking grate is hot, wipe it quickly and carefully with an oiled square of several folded paper towels.
Time: about 15 minutes, plus 30 minutes of resting time.
Tyler Florence's burgers are extra juicy and flavorful because they're made with brisket, but chuck works too (don't use extra-lean meat or the burgers will be dry).
Serves 8
Ingredients
3 pounds ground brisket or chuck
Kosher salt and freshly ground black pepper
8 hamburger buns, split
8 thin slices Swiss cheese
Sautéed Mushrooms
Caramelized Onions
Tomatoes with Sea Salt and Chives
Bacon with Black Pepper and Rosemary
Herbed Horseradish Mayonnaise
Chile Ketchup
Preparation
1. In a large bowl, lightly season ground meat with salt and pepper if you like (optional) and mix in gently with your hands. To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it a between your hands until it's about 1/2 in. thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Repeat with remaining meat. Let burgers rest at least 30 minutes in the refrigerator.
2. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above grate level only 2 to 4 seconds). Wipe grate with oiled paper towels.
3. Sprinkle burgers with salt and pepper (especially if you chose not to season the meat in Step 1). Grill burgers 4 to 6 minutes, turning once, for rare*, topping with cheese during the final minute or two.
4. Transfer burgers to a plate. Clean grate with oiled paper towels. Toast buns on grill 1 minute and serve with burgers.
*For a medium to well-done burger, cook over medium-high heat (about 450) for 10 minutes total; cut to check doneness.
TYLER'S FIXES- Buy the right meat. Brisket has the perfect mix of lean and fat to make a juicy burger. For uniform texture, ask your butcher to grind it twice for you.
Don't overwork it. You really don't even need to add salt and pepper to the meat; all the action is in the toppings. Also, let the patties rest before cooking. Otherwise they'll be chewy.
Start with a clean cooking grate. Dirt makes food taste bad and makes it stick.
Cook it hot. Heat the grill to between 450° and 550°. Cold burgers on a cold grill are going to stick every time.
Create a nonstick cooking surface. When the cooking grate is hot, wipe it quickly and carefully with an oiled square of several folded paper towels.
BBQ Jalapeno Texas Cheeseburger
BBQ Jalapeno Texas Cheeseburger
1/2 cup KC Masterpiece Original BBQ Sauce, divided
1/8 cup KC Masterpiece BBQ Seasoning
1/4 cup jalapeno peppers, thinly sliced
1-1/2 lbs. ground beef
1 yellow onion, sliced in large rings
8 slices pepper jack cheese
1/8 cup butter
8 hamburger buns
Combine 1/4 cup BBQ sauce, seasoning and jalape�os in a small bowl. Knead spice mixture into ground beef and roll into 6 balls. Light grill. Brush grill grate with oil or coat with nonstick cooking spray. Grill burgers for 12-16 minutes on a covered grill, until burgers are cooked through, turning once. In last 6-8 minutes of grilling time, place onions on grill. Top
burgers with cheese during last minute of cooking time. Lightly spread butter on bun. Grill bun, buttered side down, until lightly toasted. Serve burgers on buns and top with grilled onions, BBQ sauce and your favorite toppings.
1/2 cup KC Masterpiece Original BBQ Sauce, divided
1/8 cup KC Masterpiece BBQ Seasoning
1/4 cup jalapeno peppers, thinly sliced
1-1/2 lbs. ground beef
1 yellow onion, sliced in large rings
8 slices pepper jack cheese
1/8 cup butter
8 hamburger buns
Combine 1/4 cup BBQ sauce, seasoning and jalape�os in a small bowl. Knead spice mixture into ground beef and roll into 6 balls. Light grill. Brush grill grate with oil or coat with nonstick cooking spray. Grill burgers for 12-16 minutes on a covered grill, until burgers are cooked through, turning once. In last 6-8 minutes of grilling time, place onions on grill. Top
burgers with cheese during last minute of cooking time. Lightly spread butter on bun. Grill bun, buttered side down, until lightly toasted. Serve burgers on buns and top with grilled onions, BBQ sauce and your favorite toppings.
Apple Raisin Bread Pudding
Apple Raisin Bread Pudding
4 cups “lite” white bread cubes (about 6 slices)
1 medium apple, chopped
1 cup raisins
2 large eggs
12 ounces non-fat evaporated skimmed milk
1/2 cup apple juice
1/4 cup Splenda
1 1/2 teaspoons cinnamon
Cooking spray
Preheat oven to 350°. Spray an 11x7 inch baking dish with cooking spray.
Combine bread cubes, apple, and raisins.
Beat eggs in a medium bowl. Stir in evaporated milk, apple juice, Splenda, and cinnamon; mix well.
Pour egg mixture over bread mixture, pressing bread into egg mixture. Let stand for 10 minutes. Pour into baking dish.
Bake at 350° for 40-45 minutes, or until set and apples tender.
//groups.yahoo.com/group/a-little-bit-of_everything/~*Piper*~
4 cups “lite” white bread cubes (about 6 slices)
1 medium apple, chopped
1 cup raisins
2 large eggs
12 ounces non-fat evaporated skimmed milk
1/2 cup apple juice
1/4 cup Splenda
1 1/2 teaspoons cinnamon
Cooking spray
Preheat oven to 350°. Spray an 11x7 inch baking dish with cooking spray.
Combine bread cubes, apple, and raisins.
Beat eggs in a medium bowl. Stir in evaporated milk, apple juice, Splenda, and cinnamon; mix well.
Pour egg mixture over bread mixture, pressing bread into egg mixture. Let stand for 10 minutes. Pour into baking dish.
Bake at 350° for 40-45 minutes, or until set and apples tender.
//groups.yahoo.com/group/a-little-bit-of_everything/~*Piper*~
Cheeseburger Dagwood's
Cheeseburger Dagwood's
Makes 4 Servings
1 pound ground beef
1 teaspoon salt
1/8 teaspoon pepper
4 slices process American Cheese
4 slices of bread buttered
prepared sandwich spread
4 cherry tomatoes
4 stuffed green olives
Season ground beef with salt and pepper and shape into 4 square patties, just the size of a slice of bread. Pan-fry turning once, in a large frying pan, 8 minutes for medium or until meat is done as you like it. Place cheese slices over top; cover pan. Turn off heat and let stand 1 minute to melt cheese. Spread bread with sandwich spread. Place cheeseburgers on bread and garnish with cherry tomatoes and stuffed olives, skewered on decorative wooden toothpicks.
Makes 4 Servings
1 pound ground beef
1 teaspoon salt
1/8 teaspoon pepper
4 slices process American Cheese
4 slices of bread buttered
prepared sandwich spread
4 cherry tomatoes
4 stuffed green olives
Season ground beef with salt and pepper and shape into 4 square patties, just the size of a slice of bread. Pan-fry turning once, in a large frying pan, 8 minutes for medium or until meat is done as you like it. Place cheese slices over top; cover pan. Turn off heat and let stand 1 minute to melt cheese. Spread bread with sandwich spread. Place cheeseburgers on bread and garnish with cherry tomatoes and stuffed olives, skewered on decorative wooden toothpicks.
Thursday, September 8, 2011
Aunt Arlene's Iced Tea
Aunt Arlene's Iced Tea
8 Tea bags
1 cup Sugar
1 gallon Water
1 small Can concentrated lemonade
Place tea bags in a pan. Add only enough water to cover bags, bring to a boil. Drain tea bags and add sugar. Add to 1 gallon water - stir in lemonade and chill.
If you want tea stronger, let tea bags stand for a time in the refrigerator.
Arlene Witman Source: The Weidman House; Mount Joy PA.
8 Tea bags
1 cup Sugar
1 gallon Water
1 small Can concentrated lemonade
Place tea bags in a pan. Add only enough water to cover bags, bring to a boil. Drain tea bags and add sugar. Add to 1 gallon water - stir in lemonade and chill.
If you want tea stronger, let tea bags stand for a time in the refrigerator.
Arlene Witman Source: The Weidman House; Mount Joy PA.
Tomato-Cucumber Salad
Tomato-Cucumber Salad
4 servings
by: kraftrecipe
What You Need
4 small tomatoes, thinly sliced
2 small cucumbers, thinly sliced
1 small red onion, thinly sliced
1/2 cup KRAFT Light Zesty Italian Dressing
ARRANGE tomatoes, cucumbers and onions on plate.
DRIZZLE with dressing.
Kraft Kitchens Tips-How to Make Zebra Cucumber Slices Run fork down sides of unpeeled cucumbers before slicing.
4 servings
by: kraftrecipe
What You Need
4 small tomatoes, thinly sliced
2 small cucumbers, thinly sliced
1 small red onion, thinly sliced
1/2 cup KRAFT Light Zesty Italian Dressing
ARRANGE tomatoes, cucumbers and onions on plate.
DRIZZLE with dressing.
Kraft Kitchens Tips-How to Make Zebra Cucumber Slices Run fork down sides of unpeeled cucumbers before slicing.
Apple Harvest Squares
Apple Harvest Squares
1-1/2 cups flour
1/2 tsp. salt
1 cup sugar, divided
1/2 cup butter
4 cups sliced peeled apples
2 Tbs. lemon juice
1 tsp. ground cinnamon
1 egg, lightly beaten
1/3 cup evaporated milk
1 tsp. vanilla extract
3/4 cup chopped nuts
1-1/3 cups flaked coconut
1. In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs; press into the bottom of a greased 13x9 baking pan.
2. Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375 for 20 minutes.
3. Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients. Spoon over baked apples; bake for another 20 minutes or until golden brown. Cut into squares while warm. Yield: 20 bars.
-Taste of Home Bonus Book
Ladles of Comfort
October/November 2007
1-1/2 cups flour
1/2 tsp. salt
1 cup sugar, divided
1/2 cup butter
4 cups sliced peeled apples
2 Tbs. lemon juice
1 tsp. ground cinnamon
1 egg, lightly beaten
1/3 cup evaporated milk
1 tsp. vanilla extract
3/4 cup chopped nuts
1-1/3 cups flaked coconut
1. In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs; press into the bottom of a greased 13x9 baking pan.
2. Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375 for 20 minutes.
3. Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients. Spoon over baked apples; bake for another 20 minutes or until golden brown. Cut into squares while warm. Yield: 20 bars.
-Taste of Home Bonus Book
Ladles of Comfort
October/November 2007
Fiesta "Porcupine" Burgers
Fiesta "Porcupine" Burgers
Yield: 6 servings
1 pound lean ground beef
3/4 cup instant enriched white rice, uncooked
1/2 cup soft bread crumbs (about 1 slice)
1 egg
2 tablespoons Kikkoman Soy Sauce, divided
1 teaspoon garlic powder
1/2 cup Kikkoman Sweet & Sour Sauce
2 tablespoons sugar
1/8 teaspoon ground red pepper (cayenne)
1/2 cup diced green bell pepper
1. Thoroughly combine beef, rice, bread crumbs, egg, 1 Tbsp. soy sauce and garlic powder; shape into 6 patties.
2. Blend sweet & sour sauce, 1/2 cup water, sugar, remaining soy sauce and ground red pepper in medium skillet; bring to boil.
3. Arrange patties in single layer in sauce; sprinkle green pepper over patties. Reduce heat; cover and simmer 5 minutes.
4. Turn patties over; simmer, covered, 5 minutes longer, or until rice is tender.
Source: Kikkoman
Yield: 6 servings
1 pound lean ground beef
3/4 cup instant enriched white rice, uncooked
1/2 cup soft bread crumbs (about 1 slice)
1 egg
2 tablespoons Kikkoman Soy Sauce, divided
1 teaspoon garlic powder
1/2 cup Kikkoman Sweet & Sour Sauce
2 tablespoons sugar
1/8 teaspoon ground red pepper (cayenne)
1/2 cup diced green bell pepper
1. Thoroughly combine beef, rice, bread crumbs, egg, 1 Tbsp. soy sauce and garlic powder; shape into 6 patties.
2. Blend sweet & sour sauce, 1/2 cup water, sugar, remaining soy sauce and ground red pepper in medium skillet; bring to boil.
3. Arrange patties in single layer in sauce; sprinkle green pepper over patties. Reduce heat; cover and simmer 5 minutes.
4. Turn patties over; simmer, covered, 5 minutes longer, or until rice is tender.
Source: Kikkoman
CHICKEN BURGERS WITH MUSTARD SAUCE
CHICKEN BURGERS WITH MUSTARD SAUCE
MUSTARD SAUCE
3 tb Dijon mustard
1 tb Coleman's mustard
1 tb Oil
1/2 Onion -- chopped
1/2 Celery stalk -- chopped
1/4 c White wine vinegar
2 c Brown stock
1 1/2 ts Crushed black pepper
1 d Salt
1 d Worcestershire sauce
BURGERS
4 Chicken breast halves -(boned and skinned) or
1 -(2 1/2-lb) chicken, - boned and skinned
1 lb Lean veal
1 tb Chopped parsley
1 1/2 ts Salt
1/2 ts White pepper
1 d Worcestershire sauce
3 dr Hot pepper sauce
2 sl White bread
1/4 c Hot milk
1 Egg
2 tb Oil
1 md Onion -- sliced
1/4 lb Mushrooms -- sliced
1 Bay leaf
1 d Fresh thyme
1 c Dried bread crumbs
1/4 c Butter
Mix mustards. Heat 1 tablespoon oil. Add chopped onion and celery and saute until tender. Add vinegar and reduce by half. Stir in mustard mixture and brown stock. Cook 30 minutes. Add black pepper, dash salt and Worcestershire sauce. Strain into sauce boat.
To make burgers, grind chicken and veal together. Stir in parsley, 1 1/2 teaspoons salt, white pepper, Worcestershire and hot pepper sauce. Soak bread in milk and add to meat mixture along with egg, mixing well.
Heat 2 tablespoons oil, add sliced onion and cook until barely tender. Add mushrooms, bay leaf and thyme. Saute until liquid has evaporated. Remove bay leaf. Add mushroom mixture to meat mixture.
Combine, stirring 2 to 4 minutes or combine in food processor until almost smooth. Form into patties and coat with bread crumbs.
Melt butter in large skillet and add patties. Cook until browned on both sides, then remove from skillet. When ready to serve, place browned patties in baking pan and bake at 375F 10 minutes to crisp. Serve with mustard sauce.
MUSTARD SAUCE
3 tb Dijon mustard
1 tb Coleman's mustard
1 tb Oil
1/2 Onion -- chopped
1/2 Celery stalk -- chopped
1/4 c White wine vinegar
2 c Brown stock
1 1/2 ts Crushed black pepper
1 d Salt
1 d Worcestershire sauce
BURGERS
4 Chicken breast halves -(boned and skinned) or
1 -(2 1/2-lb) chicken, - boned and skinned
1 lb Lean veal
1 tb Chopped parsley
1 1/2 ts Salt
1/2 ts White pepper
1 d Worcestershire sauce
3 dr Hot pepper sauce
2 sl White bread
1/4 c Hot milk
1 Egg
2 tb Oil
1 md Onion -- sliced
1/4 lb Mushrooms -- sliced
1 Bay leaf
1 d Fresh thyme
1 c Dried bread crumbs
1/4 c Butter
Mix mustards. Heat 1 tablespoon oil. Add chopped onion and celery and saute until tender. Add vinegar and reduce by half. Stir in mustard mixture and brown stock. Cook 30 minutes. Add black pepper, dash salt and Worcestershire sauce. Strain into sauce boat.
To make burgers, grind chicken and veal together. Stir in parsley, 1 1/2 teaspoons salt, white pepper, Worcestershire and hot pepper sauce. Soak bread in milk and add to meat mixture along with egg, mixing well.
Heat 2 tablespoons oil, add sliced onion and cook until barely tender. Add mushrooms, bay leaf and thyme. Saute until liquid has evaporated. Remove bay leaf. Add mushroom mixture to meat mixture.
Combine, stirring 2 to 4 minutes or combine in food processor until almost smooth. Form into patties and coat with bread crumbs.
Melt butter in large skillet and add patties. Cook until browned on both sides, then remove from skillet. When ready to serve, place browned patties in baking pan and bake at 375F 10 minutes to crisp. Serve with mustard sauce.
The Works Steak Burger
The Works Steak Burger
1 pound ground beef, lean
1 1/2 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
2 tablespoons ketchup
4 slices bacon, crisp cooked and crumbled
1/2 teaspoon McCormick® Dill Weed
1 medium onion, cut in 1/2 inch slices
4 slices American cheese
4 hamburger rolls
4 lettuce leaves
1 tomato, sliced
In a bowl, mix together ground beef, Montreal Steak Seasoning, ketchup, bacon and dill weed. Shape into four burgers. Brush onion slices with oil.
Place burgers and onion slices on grill over medium heat. Grill 8 to 12 minutes or until burgers are well done, 160°F internal temperature and onion is tender, turning once. Add cheese slices to each burger one minute before cooking is completed. Place on hamburger rolls. Top with lettuce and tomato.
1 pound ground beef, lean
1 1/2 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
2 tablespoons ketchup
4 slices bacon, crisp cooked and crumbled
1/2 teaspoon McCormick® Dill Weed
1 medium onion, cut in 1/2 inch slices
4 slices American cheese
4 hamburger rolls
4 lettuce leaves
1 tomato, sliced
In a bowl, mix together ground beef, Montreal Steak Seasoning, ketchup, bacon and dill weed. Shape into four burgers. Brush onion slices with oil.
Place burgers and onion slices on grill over medium heat. Grill 8 to 12 minutes or until burgers are well done, 160°F internal temperature and onion is tender, turning once. Add cheese slices to each burger one minute before cooking is completed. Place on hamburger rolls. Top with lettuce and tomato.
Lucques Pork Burger
Lucques Pork Burger
Notes: Suzanne Goin serves these burgers with an addictive chipotle aioli; for an easy version, blend one or two canned chipotle chiles into a cup of mayonnaise.
Makes 4 burgers
Ingredients
1 1/2 pounds ground pork
4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled
2 slices (2 oz. total) bacon, finely chopped
1/4 cup olive oil
1/4 cup minced shallots
2 tablespoons chopped parsley
2 teaspoons fresh thyme leaves
1 teaspoon ground cumin
4 hamburger buns, toasted
Preparation
1. In a large bowl, mix ground pork, chorizo, bacon, olive oil, shallots, parsley, thyme, and cumin. Form mixture into four equal patties about 3/4 inch thick.
2. Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, just until no longer pink in the middle (except for pieces of chorizo; cut to test), 13 to 15 minutes total; keep a spray bottle of water handy to douse any flames. Set burgers on buns.
Notes: Suzanne Goin serves these burgers with an addictive chipotle aioli; for an easy version, blend one or two canned chipotle chiles into a cup of mayonnaise.
Makes 4 burgers
Ingredients
1 1/2 pounds ground pork
4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled
2 slices (2 oz. total) bacon, finely chopped
1/4 cup olive oil
1/4 cup minced shallots
2 tablespoons chopped parsley
2 teaspoons fresh thyme leaves
1 teaspoon ground cumin
4 hamburger buns, toasted
Preparation
1. In a large bowl, mix ground pork, chorizo, bacon, olive oil, shallots, parsley, thyme, and cumin. Form mixture into four equal patties about 3/4 inch thick.
2. Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, just until no longer pink in the middle (except for pieces of chorizo; cut to test), 13 to 15 minutes total; keep a spray bottle of water handy to douse any flames. Set burgers on buns.
Green Chile Cheeseburgers
Green Chile Cheeseburgers
If you'd like an even cheesier burger, melt slices of cheddar on top during the last few minutes of grilling. Prep and Cook Time: 30 minutes.
Makes four 6-ounce burgers
Ingredients
1 1/2 pounds freshly ground chuck
1 teaspoon salt
2 pasilla chiles, roasted on a gas burner or under a broiler until blackened, peeled, seeded, and diced
1 cup grated cheddar cheese
Preparation
1. Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own, following our no-fuss method, see below.)
2. Mix in your seasonings very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt, chiles, and cheese, and toss gently with fingers spread apart until loosely mixed.
3. Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents over handling.
4. Make patties thinner in the center. Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center. They'll shrink and even out when cooking.
5. Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
6. Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an unoiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.
7. Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
8. Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
9. Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.
10. Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.
The real secret: Grind your own meat.
Grinding meat at home is not only easier than most people think, but also makes the moistest and most flavorful burgers. And, given the periodic safety concerns about commercially ground meat, home-ground is the way to go if you like your burgers cooked rare or medium. Manual meat grinders (about $30) are available at kitchen supply stores, and grinder attachments (about $50) for standing mixers work very well.
1. For four 6-ounce burgers, buy 1 1/2 pounds chuck roast or sirloin, keeping a thin layer of fat on the meat.
2. For added safety, bring a large pot of water to a boil and boil the roast for 30 to 60 seconds. Remove meat and rinse with cold water.
3. Cut the meat into 1-inch pieces. In a large bowl, toss meat pieces with 1 teaspoon salt. Cover and refrigerate overnight.
4. Chill the grinder for 30 minutes before starting (a cold grinder grinds more efficiently).
5. Set up grinder according to manufacturer's instructions, using the coarse plate or setting. Feed meat into funnel and grind, stopping to clear the grinder if necessary. Put ground meat through grinder once more and proceed with step 2 above.
If you'd like an even cheesier burger, melt slices of cheddar on top during the last few minutes of grilling. Prep and Cook Time: 30 minutes.
Makes four 6-ounce burgers
Ingredients
1 1/2 pounds freshly ground chuck
1 teaspoon salt
2 pasilla chiles, roasted on a gas burner or under a broiler until blackened, peeled, seeded, and diced
1 cup grated cheddar cheese
Preparation
1. Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own, following our no-fuss method, see below.)
2. Mix in your seasonings very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt, chiles, and cheese, and toss gently with fingers spread apart until loosely mixed.
3. Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents over handling.
4. Make patties thinner in the center. Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center. They'll shrink and even out when cooking.
5. Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
6. Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an unoiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.
7. Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
8. Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
9. Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.
10. Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.
The real secret: Grind your own meat.
Grinding meat at home is not only easier than most people think, but also makes the moistest and most flavorful burgers. And, given the periodic safety concerns about commercially ground meat, home-ground is the way to go if you like your burgers cooked rare or medium. Manual meat grinders (about $30) are available at kitchen supply stores, and grinder attachments (about $50) for standing mixers work very well.
1. For four 6-ounce burgers, buy 1 1/2 pounds chuck roast or sirloin, keeping a thin layer of fat on the meat.
2. For added safety, bring a large pot of water to a boil and boil the roast for 30 to 60 seconds. Remove meat and rinse with cold water.
3. Cut the meat into 1-inch pieces. In a large bowl, toss meat pieces with 1 teaspoon salt. Cover and refrigerate overnight.
4. Chill the grinder for 30 minutes before starting (a cold grinder grinds more efficiently).
5. Set up grinder according to manufacturer's instructions, using the coarse plate or setting. Feed meat into funnel and grind, stopping to clear the grinder if necessary. Put ground meat through grinder once more and proceed with step 2 above.
Hot-Stuff Burger
Hot-Stuff Burger
Prep Time: 10 min
Total Time: 20 min
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.
Prep Time: 10 min
Total Time: 20 min
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.
Apple Crisp
Apple Crisp - 4 Points
Recipe By : The Slender Chef (WW 1980)
Serving Size : 4
4 medium apples
2 teaspoons lemon juice
Brown Sugar substitute to equal 2 T. sugar
4 teaspoons flour
8 tablespoons diet margarine
1 teaspoon cinnamon
Peel and core apples. Cut into slices and put into an 8-inch square pan.
Sprinkle with lemon juice. Combine remaining ingredients and crumble over apples. Bake at 375 degrees for 25 minutes.
Makes 4 servings.
Per serving: 186.6 Cal, 11.8g Fat, 3.8g Fiber. POINTS: 4
Recipe By : The Slender Chef (WW 1980)
Serving Size : 4
4 medium apples
2 teaspoons lemon juice
Brown Sugar substitute to equal 2 T. sugar
4 teaspoons flour
8 tablespoons diet margarine
1 teaspoon cinnamon
Peel and core apples. Cut into slices and put into an 8-inch square pan.
Sprinkle with lemon juice. Combine remaining ingredients and crumble over apples. Bake at 375 degrees for 25 minutes.
Makes 4 servings.
Per serving: 186.6 Cal, 11.8g Fat, 3.8g Fiber. POINTS: 4
Wednesday, September 7, 2011
Cherry Mallow Dessert
Cherry Mallow Dessert
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine -- melted
1 can cherry pie filling -- (21 ounce)
3 cups miniature marshmallows
1 cup whipping cream -- whipped
1.Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool completely.
2.Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours.
By: Carol Heppner "For a swift sweet treat, Carol Heppner spreads a homemade graham cracker crust with canned pie filling, then tops it with a fun marshmallow and whipped cream layer. 'Try it with blueberry pie filling instead,' recommends the Caronport, Saskatchewan cook."
Original Recipe Yield 9 servings
NOTES : From the All Recipes website
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine -- melted
1 can cherry pie filling -- (21 ounce)
3 cups miniature marshmallows
1 cup whipping cream -- whipped
1.Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool completely.
2.Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours.
By: Carol Heppner "For a swift sweet treat, Carol Heppner spreads a homemade graham cracker crust with canned pie filling, then tops it with a fun marshmallow and whipped cream layer. 'Try it with blueberry pie filling instead,' recommends the Caronport, Saskatchewan cook."
Original Recipe Yield 9 servings
NOTES : From the All Recipes website
Pineapple Mint Ice Tea
Pineapple Mint Ice Tea
2 cups pineapple juice
2 cups brewed mint flavored tea
lemon slices
ice
Combine pineapple juice, tea and lemon slices. Chill well. Serve over ice in glasses.
Makes 4- 8 ounce servings.
Source Coolers Cocktails and Punches
2 cups pineapple juice
2 cups brewed mint flavored tea
lemon slices
ice
Combine pineapple juice, tea and lemon slices. Chill well. Serve over ice in glasses.
Makes 4- 8 ounce servings.
Source Coolers Cocktails and Punches
Pineapple Pasta Toss
Pineapple Pasta Toss
2 oz. small shells; cooked, drained, rinsed with cold water and drained
8 oz. drained pineapple chunks
1 can mandarin orange pieces, drained
1/2 cup seedless grapes, halved
Dressing:
2 T. pineapple juice
2 T. honey
1/4 tsp. allspice
Mix. Cover and chill overnight. Can add 1/4 cup walnut bits when it's time to serve.
2 oz. small shells; cooked, drained, rinsed with cold water and drained
8 oz. drained pineapple chunks
1 can mandarin orange pieces, drained
1/2 cup seedless grapes, halved
Dressing:
2 T. pineapple juice
2 T. honey
1/4 tsp. allspice
Mix. Cover and chill overnight. Can add 1/4 cup walnut bits when it's time to serve.
All-American Loaded Burgers Recipe
All-American Loaded Burgers Recipe
Ingredients
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup Italian salad dressing
2 eggs, lightly beaten
2 pounds ground beef
6 kaiser rolls, split
Leaf lettuce, Colby cheese slices, tomato slices, ketchup, prepared mustard and Fried Onion Rings (recipe also found in Recipe finder) or french-fried onions, optional
Directions
In a large bowl, combine the bread crumbs, onion, salad dressing and eggs. Crumble beef over mixture and mix well. Shape into six patties.
Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on rolls with lettuce, cheese, tomato, ketchup, mustard and Fried Onion Rings if desired.
Yield: 6 servings.
Ingredients
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup Italian salad dressing
2 eggs, lightly beaten
2 pounds ground beef
6 kaiser rolls, split
Leaf lettuce, Colby cheese slices, tomato slices, ketchup, prepared mustard and Fried Onion Rings (recipe also found in Recipe finder) or french-fried onions, optional
Directions
In a large bowl, combine the bread crumbs, onion, salad dressing and eggs. Crumble beef over mixture and mix well. Shape into six patties.
Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on rolls with lettuce, cheese, tomato, ketchup, mustard and Fried Onion Rings if desired.
Yield: 6 servings.
Best Ever Hamburgers with Variations
Best Ever Hamburgers
1 lb. ground chuck
1 t. salt
1/4 t. pepper
2 T. minced onion
Combine ingredients and form into 4 patties. Cook until done.
Variations: Bean Burgers: Use 3/4 lb. chuck. Toss in 1 c. mashed, drained canned kidney beans.
Bohemian Burgers: Increase minced onion to 3 T. Toss in 3 T. dill pickles, 1/2 c. minced pickled beets, and 1 c. finely chopped, cooked potatoes. Shape into 8 patties. Skillet cook.
Cheeseburgers: Toss in 1 c. grated process cheddar cheese (1/4 lb.); add 1/4 c. water.
Deviled Burgers: Increase minced onion to 3 T. Add 1 1/2 t. prepared mustard, 1/4 c. catsup or chili sauce, 2 t. horseradish, 1 1/2 t. Worcestershire sauce.
Extra Juicy Burgers: Add 1/4 c. water or undiluted evaporated milk.
Jumbo Burgers: Increase onion to 1/4 c. Add 1 3/4 c. fresh bread crumbs, 1 beaten egg, 1/4 c. milk.
Herb Burgers: Add 1/4 t. each dried marjoram and thyme. Increase onion to 1/4 c. minced celery, 1 t. snipped parsley, and 1/2 t. garlic salt. When done, top with 2 T. melted butter or margarine to which 3 T. lemon juice and pinch of nutmeg have been added.
Moreburgers: Add 1 c. wheat flakes, cracker crumbs, or cooked rice; or 1/2 c. uncooked rolled oats. Also add 1/2 c. milk or tomato juice, plus a little prepared mustard, horseradish, or catsup.
Mushroom Burgers: Add 1/2 c. chopped mushrooms.
Nut Burgers: Toss in 1/2 c. chopped walnuts.
Go-Betweens: Shape Best Ever Hamburgers mixture into 8 thin patties; and place one of the fillings below on 4 patties on top with remaining patties. Press edges together and cook to make 4 patties.
Blue Cheese: Combine 1/4 lb. crumbled Blue cheese, 2 T. mayonnaise, 1 T. Worcestershire sauce, 1/2 t. dry mustard.
Chili Cheese: Mix 1 c. grated process Cheddar cheese, 1 T. Worcestershire, 1/4 c. chili sauce.
Chili Onion: Sauté 2 sliced large onions in 2 T. butter or margarine until tender and golden, turning often. Add a little bottled meat sauce, chili sauce, soy sauce or curry powder and lemon juice.
Relish: Top thin onion slices with prepared mustard, then with pickle relish or chili sauce.
Stuffin': Mix 2 T. melted butter or margarine with 1 1/4 c. fine fresh bread crumbs, 1/2 t. dried thyme, a little minced onion, 1 t. lemon juice.
Tomato cheese: Top thin tomato slice with onion salt, then with grated cheese.
Cook any of the hamburgers and use
Spread Ons:
2 T. butter or margarine, melted, add:
2 T. minced stuffed or ripe olives.
2 T. catsup, prepared mustard, or capers.
2 T. crumbled blue cheese or grated sharp cheese; add chili sauce if you want.
2 T. chopped chives, scallions, or onions.
2 T. chili sauce, 1 t. prepared mustard, pinch chili powder.
1/4 t. salt, pinch dried thyme and savory.
1 T. horseradish, pinch garlic salt.
2 T. chopped dill pickle or pickle relish, plus a little minced onions or garlic.
2 T. prepared mustard, snipped parsley. soy or barbecue sauce, or fresh dressing.
1/4 c. canned crushed pineapple or applesauce, or apple jelly.
1 t. snipped parsley, 1 t. minced onions, a little Worcestershire sauce, salt.
3 T. lemon or orange juice, pinch nutmeg.
Or spoon on one of these.
Avery Butter Sauce: Melt 1/4 c. butter or margarine; then stir in 1 t. each salt, dry mustard, and paprika or snipped parsley; 2 t. water; 2 T. lemon or orange juice; 1/4 t. liquid hot pepper seasoning.
Chive Cheese Sauce: Melt 1/2 pkg. chive cheese with 2 to 4 T. milk.
Curry Sauce: In 2 T. butter or margarine, sauté 1/4 c. sliced mushrooms 5 min. Stir in 2 T. flour, then 1 c. water, 1 beef bouillon cube, 1/2 t. curry powder. Cook, stirring, until thickened.
Mustard Sauce: In 2 T. butter or margarine, cook 1 T. flour, 1 T. prepared mustard, 1/8 t. pepper, then 1 can condensed consommé, undiluted. Cook, stirring, till smooth and thickened. Stir in 1/4 c. undiluted
evaporated milk or light cream. Season. Good, too, on mashed potatoes or rice.
Quick Mushroom Sauce: Heat 1 can cr. of mushroom soup, undiluted, with 2 T. butter or margarine, and 1/3 c. milk or sherry. Add 1/2 c. canned mushrooms, 1/4 c. grated cheese, or pinch curry powder.
Sautéed Mushrooms: In 2 T. butter or margarine, sauté 1 T. minced onion 2 min. Add 1/2 lb. sliced, washed mushrooms. Cover; sauté over med. heat, stirring occasionally, 10 min. Turnoff heat. Cover 4 to 5 min. Sprinkle with salt and pepper, a little lemon juice.
Smothered Onions: Sauté 2 sliced large onions in 2 T. butter or margarine until tender and golden, turning often. Add a little bottled meat sauce, chili sauce, soy sauce, or curry powder and lemon juice.
Tomato Horseradish Sauce: Heat 1 can condensed tomato soup; undiluted, with 2 T. butter or margarine, 2 T. horseradish, 2 t. prepared mustard, and dash powdered cloves and pepper.
Onion Sauce: Stir 1 T. flour into 2 T. melted butter or margarine, 1 c. water, 1/2 pkg. onion soup mix. Heat.
1 lb. ground chuck
1 t. salt
1/4 t. pepper
2 T. minced onion
Combine ingredients and form into 4 patties. Cook until done.
Variations: Bean Burgers: Use 3/4 lb. chuck. Toss in 1 c. mashed, drained canned kidney beans.
Bohemian Burgers: Increase minced onion to 3 T. Toss in 3 T. dill pickles, 1/2 c. minced pickled beets, and 1 c. finely chopped, cooked potatoes. Shape into 8 patties. Skillet cook.
Cheeseburgers: Toss in 1 c. grated process cheddar cheese (1/4 lb.); add 1/4 c. water.
Deviled Burgers: Increase minced onion to 3 T. Add 1 1/2 t. prepared mustard, 1/4 c. catsup or chili sauce, 2 t. horseradish, 1 1/2 t. Worcestershire sauce.
Extra Juicy Burgers: Add 1/4 c. water or undiluted evaporated milk.
Jumbo Burgers: Increase onion to 1/4 c. Add 1 3/4 c. fresh bread crumbs, 1 beaten egg, 1/4 c. milk.
Herb Burgers: Add 1/4 t. each dried marjoram and thyme. Increase onion to 1/4 c. minced celery, 1 t. snipped parsley, and 1/2 t. garlic salt. When done, top with 2 T. melted butter or margarine to which 3 T. lemon juice and pinch of nutmeg have been added.
Moreburgers: Add 1 c. wheat flakes, cracker crumbs, or cooked rice; or 1/2 c. uncooked rolled oats. Also add 1/2 c. milk or tomato juice, plus a little prepared mustard, horseradish, or catsup.
Mushroom Burgers: Add 1/2 c. chopped mushrooms.
Nut Burgers: Toss in 1/2 c. chopped walnuts.
Go-Betweens: Shape Best Ever Hamburgers mixture into 8 thin patties; and place one of the fillings below on 4 patties on top with remaining patties. Press edges together and cook to make 4 patties.
Blue Cheese: Combine 1/4 lb. crumbled Blue cheese, 2 T. mayonnaise, 1 T. Worcestershire sauce, 1/2 t. dry mustard.
Chili Cheese: Mix 1 c. grated process Cheddar cheese, 1 T. Worcestershire, 1/4 c. chili sauce.
Chili Onion: Sauté 2 sliced large onions in 2 T. butter or margarine until tender and golden, turning often. Add a little bottled meat sauce, chili sauce, soy sauce or curry powder and lemon juice.
Relish: Top thin onion slices with prepared mustard, then with pickle relish or chili sauce.
Stuffin': Mix 2 T. melted butter or margarine with 1 1/4 c. fine fresh bread crumbs, 1/2 t. dried thyme, a little minced onion, 1 t. lemon juice.
Tomato cheese: Top thin tomato slice with onion salt, then with grated cheese.
Cook any of the hamburgers and use
Spread Ons:
2 T. butter or margarine, melted, add:
2 T. minced stuffed or ripe olives.
2 T. catsup, prepared mustard, or capers.
2 T. crumbled blue cheese or grated sharp cheese; add chili sauce if you want.
2 T. chopped chives, scallions, or onions.
2 T. chili sauce, 1 t. prepared mustard, pinch chili powder.
1/4 t. salt, pinch dried thyme and savory.
1 T. horseradish, pinch garlic salt.
2 T. chopped dill pickle or pickle relish, plus a little minced onions or garlic.
2 T. prepared mustard, snipped parsley. soy or barbecue sauce, or fresh dressing.
1/4 c. canned crushed pineapple or applesauce, or apple jelly.
1 t. snipped parsley, 1 t. minced onions, a little Worcestershire sauce, salt.
3 T. lemon or orange juice, pinch nutmeg.
Or spoon on one of these.
Avery Butter Sauce: Melt 1/4 c. butter or margarine; then stir in 1 t. each salt, dry mustard, and paprika or snipped parsley; 2 t. water; 2 T. lemon or orange juice; 1/4 t. liquid hot pepper seasoning.
Chive Cheese Sauce: Melt 1/2 pkg. chive cheese with 2 to 4 T. milk.
Curry Sauce: In 2 T. butter or margarine, sauté 1/4 c. sliced mushrooms 5 min. Stir in 2 T. flour, then 1 c. water, 1 beef bouillon cube, 1/2 t. curry powder. Cook, stirring, until thickened.
Mustard Sauce: In 2 T. butter or margarine, cook 1 T. flour, 1 T. prepared mustard, 1/8 t. pepper, then 1 can condensed consommé, undiluted. Cook, stirring, till smooth and thickened. Stir in 1/4 c. undiluted
evaporated milk or light cream. Season. Good, too, on mashed potatoes or rice.
Quick Mushroom Sauce: Heat 1 can cr. of mushroom soup, undiluted, with 2 T. butter or margarine, and 1/3 c. milk or sherry. Add 1/2 c. canned mushrooms, 1/4 c. grated cheese, or pinch curry powder.
Sautéed Mushrooms: In 2 T. butter or margarine, sauté 1 T. minced onion 2 min. Add 1/2 lb. sliced, washed mushrooms. Cover; sauté over med. heat, stirring occasionally, 10 min. Turnoff heat. Cover 4 to 5 min. Sprinkle with salt and pepper, a little lemon juice.
Smothered Onions: Sauté 2 sliced large onions in 2 T. butter or margarine until tender and golden, turning often. Add a little bottled meat sauce, chili sauce, soy sauce, or curry powder and lemon juice.
Tomato Horseradish Sauce: Heat 1 can condensed tomato soup; undiluted, with 2 T. butter or margarine, 2 T. horseradish, 2 t. prepared mustard, and dash powdered cloves and pepper.
Onion Sauce: Stir 1 T. flour into 2 T. melted butter or margarine, 1 c. water, 1/2 pkg. onion soup mix. Heat.
Broiled Pizza Burgers
Broiled Pizza Burgers
1 lb. lean ground beef
1 TB chopped onion
2 tsp. cornstarch
1 can (14-1/2 oz.) diced tomatoes, undrained
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. onion granules or salt
10 slices process American cheese, divided
4 hamburger buns, split
In a large skillet, sauté beef and onion over medium heat until meat is no longer pink.
Drain.
Sprinkle with cornstarch and mix.Stir in the tomatoes, oregano, salt and onion salt.
Cook, uncovered, for 5 minutes or until slightly thickened.
Add six cheese slices.
Cook and stir until cheese is melted and blended.
Place hamburger buns cut side up on a baking sheet.
Spoon about 1/4 cup meat mixture onto each bun half.
Cut remaining cheese slices in half diagonally.
Place over meat mixture.
Broil 6 to 8 inches from the heat for 4 minutes or until cheese is melted.
Yield: 4 servings
1 lb. lean ground beef
1 TB chopped onion
2 tsp. cornstarch
1 can (14-1/2 oz.) diced tomatoes, undrained
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. onion granules or salt
10 slices process American cheese, divided
4 hamburger buns, split
In a large skillet, sauté beef and onion over medium heat until meat is no longer pink.
Drain.
Sprinkle with cornstarch and mix.Stir in the tomatoes, oregano, salt and onion salt.
Cook, uncovered, for 5 minutes or until slightly thickened.
Add six cheese slices.
Cook and stir until cheese is melted and blended.
Place hamburger buns cut side up on a baking sheet.
Spoon about 1/4 cup meat mixture onto each bun half.
Cut remaining cheese slices in half diagonally.
Place over meat mixture.
Broil 6 to 8 inches from the heat for 4 minutes or until cheese is melted.
Yield: 4 servings
SOUPER STUFFED CHEESEBURGERS
SOUPER STUFFED CHEESEBURGERS
6 servings
1 envelope Lipton Recipe Secrets Beefy Onion Soup Mix
2 lbs. ground beef
1/2 cup water
3/4 cup shredded cheddar, mozzarella or Monterey Jack cheese (about 6 oz.)
In large bowl, combine soup mix, ground beef and water. Shape into 12 patties.
Place 2 Tbsp. cheese in center of 6 patties. Top with remaining patties and seal edges tightly.
Grill or broil until done. Serve, if desired, on sesame rolls.
6 servings
1 envelope Lipton Recipe Secrets Beefy Onion Soup Mix
2 lbs. ground beef
1/2 cup water
3/4 cup shredded cheddar, mozzarella or Monterey Jack cheese (about 6 oz.)
In large bowl, combine soup mix, ground beef and water. Shape into 12 patties.
Place 2 Tbsp. cheese in center of 6 patties. Top with remaining patties and seal edges tightly.
Grill or broil until done. Serve, if desired, on sesame rolls.
Applesauce Wheat Blueberry Muffins
Applesauce Wheat Blueberry Muffins
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
3/4 cup applesauce
1/4 cup vegetable oil
1/2 cup dried blueberries
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt.
Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries.
Fill muffin cups 3/4 full. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Darla Landau
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
3/4 cup applesauce
1/4 cup vegetable oil
1/2 cup dried blueberries
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt.
Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries.
Fill muffin cups 3/4 full. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Darla Landau
Mediterranean Burgers
Mediterranean Burgers
Makes 4 burgers
Ingredients
6 ounces crumbled feta cheese
2 teaspoons minced fresh oregano
2 teaspoons fresh rosemary
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon finely grated lemon zest
1 1/2 pounds ground lamb or beef
1/2 cup kalamata olives, pitted and chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
1/4 teaspoon sugar
4 tablespoons olive oil, divided
4 kaiser or other sandwich rolls
1 large tomato, sliced
1/4 medium English cucumber, thinly sliced
1/2 medium red onion, thinly sliced
8 romaine lettuce leaves
Preparation
1. In a bowl, combine feta cheese, oregano, rosemary, 1/2 tsp. pepper, and the lemon zest. Add ground meat and mix gently. Form into four 1-in.-thick patties.
2. In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining 1/4 tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time, to make a smooth paste.
3. Heat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill burgers, turning once, until browned on both sides and cooked through (cut to test), 10 to 12 minutes total.
4. Split rolls and toast cut sides on the grill. Brush toasted sides with remaining 1 tbsp. olive oil and spread each with about 1 tsp. of the olive spread. Top with burgers, tomato, cucumber, red onion, and romaine.
Makes 4 burgers
Ingredients
6 ounces crumbled feta cheese
2 teaspoons minced fresh oregano
2 teaspoons fresh rosemary
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon finely grated lemon zest
1 1/2 pounds ground lamb or beef
1/2 cup kalamata olives, pitted and chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
1/4 teaspoon sugar
4 tablespoons olive oil, divided
4 kaiser or other sandwich rolls
1 large tomato, sliced
1/4 medium English cucumber, thinly sliced
1/2 medium red onion, thinly sliced
8 romaine lettuce leaves
Preparation
1. In a bowl, combine feta cheese, oregano, rosemary, 1/2 tsp. pepper, and the lemon zest. Add ground meat and mix gently. Form into four 1-in.-thick patties.
2. In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining 1/4 tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time, to make a smooth paste.
3. Heat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill burgers, turning once, until browned on both sides and cooked through (cut to test), 10 to 12 minutes total.
4. Split rolls and toast cut sides on the grill. Brush toasted sides with remaining 1 tbsp. olive oil and spread each with about 1 tsp. of the olive spread. Top with burgers, tomato, cucumber, red onion, and romaine.
Crispy Burgers
Crispy Burgers
1 Pound ground beef
2 Ounces beef and onion soup mix
2 Ounces sultanas (seedless white raisins)
salt and pepper
4 Tablespoons water
8 Large Slices white bread -- crusts removed
1 Tablespoon oil
Mix together the beef, soup powder,sultanas, seasoning and water. Divide into eight portions and shape into "sausages". Place a "sausage" in the center of each slice of bread and bring the bread sides together to enclose the "sausage". Place on a baking sheet with the joins underneath. Brush liberally with oil and bake in a moderate oven 350~F until the bread is crisp and golden. Serve hot with brown or tomato sauce.
Makes 4 servings
Posted To Recipelu From: JGreene274@aol.com 10/20/98
1 Pound ground beef
2 Ounces beef and onion soup mix
2 Ounces sultanas (seedless white raisins)
salt and pepper
4 Tablespoons water
8 Large Slices white bread -- crusts removed
1 Tablespoon oil
Mix together the beef, soup powder,sultanas, seasoning and water. Divide into eight portions and shape into "sausages". Place a "sausage" in the center of each slice of bread and bring the bread sides together to enclose the "sausage". Place on a baking sheet with the joins underneath. Brush liberally with oil and bake in a moderate oven 350~F until the bread is crisp and golden. Serve hot with brown or tomato sauce.
Makes 4 servings
Posted To Recipelu From: JGreene274@aol.com 10/20/98
Tuesday, September 6, 2011
Spicy Black Bean and Corn Salsa
Spicy Black Bean and Corn Salsa
(source: Colorado Collage, pg 20)
4 to 6 cups
16 oz. cooked black beans
16 oz fresh or frozen corn kernels
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 tbsp vegetable oil
1 tbsp ground cumin
Salt and freshly ground black pepper
1/2 cup chopped ripe tomatoes, drained
In large bowl, combine all but tomatoes. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with blue and white corn chips.
(source: Colorado Collage, pg 20)
4 to 6 cups
16 oz. cooked black beans
16 oz fresh or frozen corn kernels
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 tbsp vegetable oil
1 tbsp ground cumin
Salt and freshly ground black pepper
1/2 cup chopped ripe tomatoes, drained
In large bowl, combine all but tomatoes. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with blue and white corn chips.
Couscous Salad
Couscous Salad (Mr. Food)
2 cups water or broth
1 package (10 ounces) couscous
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 large tomatoes, chopped
1 medium zucchini, chopped
1/2 cup fresh basil, chopped
3 scallions, thinly sliced
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 package (4 ounces) crumbled feta cheese
In a medium saucepan, bring the water or broth to a boil over medium-high heat. Stir in the couscous, cover and remove from the heat; let stand for 5 minutes. Fluff lightly and place in a large bowl to cool.
Add the remaining ingredients except the cheese and mix well. Chill for at least 2 hours or overnight.
Stir in cheese just before serving.
2 cups water or broth
1 package (10 ounces) couscous
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 large tomatoes, chopped
1 medium zucchini, chopped
1/2 cup fresh basil, chopped
3 scallions, thinly sliced
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 package (4 ounces) crumbled feta cheese
In a medium saucepan, bring the water or broth to a boil over medium-high heat. Stir in the couscous, cover and remove from the heat; let stand for 5 minutes. Fluff lightly and place in a large bowl to cool.
Add the remaining ingredients except the cheese and mix well. Chill for at least 2 hours or overnight.
Stir in cheese just before serving.
Black Currant Iced Tea
Black Currant Iced Tea
4 Black currant tea bags
4 c Water
1/2 c Simple syrup
1 tb Simple syrup
2 ts Raspberry vinegar
1 Lime -- cut in 4 wedges
Put tea bags in a heat proof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour. Stir in syrup to taste and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses. Makes about 4 cups.
To make simple syrup: In a saucepan bring 1-1/3 cups sugar and 1-1/4cups water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. (Syrup may be made 2 weeks ahead and chilled, covered.) Makes about 2 cups.
Recipe By : Gourmet/June 1995
From: Pullenj@eagle.Mit.Edu (Pullenj)
4 Black currant tea bags
4 c Water
1/2 c Simple syrup
1 tb Simple syrup
2 ts Raspberry vinegar
1 Lime -- cut in 4 wedges
Put tea bags in a heat proof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour. Stir in syrup to taste and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses. Makes about 4 cups.
To make simple syrup: In a saucepan bring 1-1/3 cups sugar and 1-1/4cups water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. (Syrup may be made 2 weeks ahead and chilled, covered.) Makes about 2 cups.
Recipe By : Gourmet/June 1995
From: Pullenj@eagle.Mit.Edu (Pullenj)
Apple-Walnut Jellies
Apple-Walnut Jellies
This is a firm jelly candy good on its own. Great dipped in chocolate
2 2/3 C sugar
1/3 C pectin (powdered)
2 1/2 C. cool water
1 2/3 C light corn syrup
1 15-oz jar applesauce
1 T liquid citric acid or 1 t. citric acid and 1 T very hot water
1 C chopped nuts
powdered or granulated sugar
In a 4-qt saucepan combine sugar and pectin. Mix well; slowly add cool water, stirring until smooth. Bring to a boil stirring constantly. Heat syrup just to boiling point and add to sugar mixture. Continue to stir until boiling begins and cook rapidly to 220°, stirring constantly. Add applesauce and cook to 224°, stirring
constantly. In a separate container, combine citric acid and water or liquid citric acid. Stir well until dissolved; add to cooked candy.
Fold in nuts. Pour into well buttered 9" square pan. when cool and firm enough, cut and cool each piece in your choice of sugar, or dip in chocolate.
64 pieces
This is a firm jelly candy good on its own. Great dipped in chocolate
2 2/3 C sugar
1/3 C pectin (powdered)
2 1/2 C. cool water
1 2/3 C light corn syrup
1 15-oz jar applesauce
1 T liquid citric acid or 1 t. citric acid and 1 T very hot water
1 C chopped nuts
powdered or granulated sugar
In a 4-qt saucepan combine sugar and pectin. Mix well; slowly add cool water, stirring until smooth. Bring to a boil stirring constantly. Heat syrup just to boiling point and add to sugar mixture. Continue to stir until boiling begins and cook rapidly to 220°, stirring constantly. Add applesauce and cook to 224°, stirring
constantly. In a separate container, combine citric acid and water or liquid citric acid. Stir well until dissolved; add to cooked candy.
Fold in nuts. Pour into well buttered 9" square pan. when cool and firm enough, cut and cool each piece in your choice of sugar, or dip in chocolate.
64 pieces
Apple Raisin Cookies
Apple Raisin Cookies
1-1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 c. margarine or soft butter
1 c. firmly packed brown sugar
1 egg
1 c. oatmeal or wheat germ
1/4 c. milk
1 c. finely chopped apples
1 c. raisins
1 c. walnuts (optional)
Heat oven to 375° F. In a mixing bowl combine flour, baking powder, salt and spices. In another bowl, cream butter and sugar. Add egg, beating well. Add oatmeal or wheat germ and milk and beat thoroughly.
Mix in sifted dry ingredients, then add all remaining ingredients and stir to combine.
Drop by tablespoonsful onto greased baking sheet. Bake in preheated oven for about 10 minutes or until lightly browned.
1-1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 c. margarine or soft butter
1 c. firmly packed brown sugar
1 egg
1 c. oatmeal or wheat germ
1/4 c. milk
1 c. finely chopped apples
1 c. raisins
1 c. walnuts (optional)
Heat oven to 375° F. In a mixing bowl combine flour, baking powder, salt and spices. In another bowl, cream butter and sugar. Add egg, beating well. Add oatmeal or wheat germ and milk and beat thoroughly.
Mix in sifted dry ingredients, then add all remaining ingredients and stir to combine.
Drop by tablespoonsful onto greased baking sheet. Bake in preheated oven for about 10 minutes or until lightly browned.
Apple Pan Betty
Apple Pan Betty
1 medium apple, peeled and cubed
3 tbsp butter
1 cup bread cubes
3 tbsp sugar
1/4 tsp ground cinnamon
In a small skillet, saute the apple in butter for 2-3 minutes or until tender. Add the bread cubes. Sprinkle with the sugar and cinnamon.
Toss to coat. Saute until the bread is warmed. Makes 2 servings
Recipe Source: Taste Of Home - Shirley Leister
1 medium apple, peeled and cubed
3 tbsp butter
1 cup bread cubes
3 tbsp sugar
1/4 tsp ground cinnamon
In a small skillet, saute the apple in butter for 2-3 minutes or until tender. Add the bread cubes. Sprinkle with the sugar and cinnamon.
Toss to coat. Saute until the bread is warmed. Makes 2 servings
Recipe Source: Taste Of Home - Shirley Leister
Burger with the works
Burger with the works
750 g beef mince
1 onion finely chopped
2 garlic cloves crushed
1 tb Worcestershire sauce
2 tbs tomato sauce
1 tb chopped fresh parsley
1 cup fresh breadcrumbs
1 egg
Baby cos lettuce leaves
tomato sauce
mustard
pickles
onion marmalade
mayonnaise
1 tb olive oil to brush
4 slices Swiss cheese
4 hamburger buns
1 roasted red capsicum cut into strips
Place beef, onion, garlic, sauces, parsley, breadcrumbs and egg in a bowl. Season with salt and pepper and use your hands to combine the mixture well, then form into 4 thickish patties. Refrigerate for 30 minutes.
Separate, wash and dry the lettuce leaves. Place in a glass. Place the tomato sauce, mustard, pickles, onion marmalade and mayonnaise in separate serving dishes. Preheat oven to 120C. Heat a chargrill pan or barbecue to high. Brush patties with oil and cook for 3 minutes, each side until cooked through.
Place a cheese slice on each, patty for last minute of cooking. Meanwhile heat the buns in the oven. Place a patty on each bun top with capsicum and serve with the condiments. Onion marmalade and roasted red capsicum are available from good delicatessens.
Source : The Meat-lovers mailer on cooking-lists.com
750 g beef mince
1 onion finely chopped
2 garlic cloves crushed
1 tb Worcestershire sauce
2 tbs tomato sauce
1 tb chopped fresh parsley
1 cup fresh breadcrumbs
1 egg
Baby cos lettuce leaves
tomato sauce
mustard
pickles
onion marmalade
mayonnaise
1 tb olive oil to brush
4 slices Swiss cheese
4 hamburger buns
1 roasted red capsicum cut into strips
Place beef, onion, garlic, sauces, parsley, breadcrumbs and egg in a bowl. Season with salt and pepper and use your hands to combine the mixture well, then form into 4 thickish patties. Refrigerate for 30 minutes.
Separate, wash and dry the lettuce leaves. Place in a glass. Place the tomato sauce, mustard, pickles, onion marmalade and mayonnaise in separate serving dishes. Preheat oven to 120C. Heat a chargrill pan or barbecue to high. Brush patties with oil and cook for 3 minutes, each side until cooked through.
Place a cheese slice on each, patty for last minute of cooking. Meanwhile heat the buns in the oven. Place a patty on each bun top with capsicum and serve with the condiments. Onion marmalade and roasted red capsicum are available from good delicatessens.
Source : The Meat-lovers mailer on cooking-lists.com
Apple Smoothie
Apple Smoothie
1 c. applesauce
1 c. apple cider
1 c. vanilla non-fat yogurt
1 c. crushed ice
1 T. maple syrup
1 fresh apple wedge
Cinnamon
Measure first 5 ingredients into blender & blend until smooth. Serve immediately, garnished w/ cinnamon on top & apple wedge on edge of glass. Healthy! Cinnamon lowers cholesterol! Easy for children
1 c. applesauce
1 c. apple cider
1 c. vanilla non-fat yogurt
1 c. crushed ice
1 T. maple syrup
1 fresh apple wedge
Cinnamon
Measure first 5 ingredients into blender & blend until smooth. Serve immediately, garnished w/ cinnamon on top & apple wedge on edge of glass. Healthy! Cinnamon lowers cholesterol! Easy for children
Roasted Apple Pies with Whipped Cream
Roasted Apple Pies with Whipped Cream
4 servings
* 1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury)
* 2 medium Granny Smith apples, peeled
* 1/4 cup granulated sugar
* 1 tablespoon ground cinnamon, plus extra for dusting
* 1/2 cup heavy cream
* 2 tablespoons powdered sugar
Special equipment: a 3-inch round cookie cutter
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.
Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.
Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core.
In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.
In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.
To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.
Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.
http://groups.yahoo.com/group/a-little-bit-of_everything/ ~*Piper*~
4 servings
* 1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury)
* 2 medium Granny Smith apples, peeled
* 1/4 cup granulated sugar
* 1 tablespoon ground cinnamon, plus extra for dusting
* 1/2 cup heavy cream
* 2 tablespoons powdered sugar
Special equipment: a 3-inch round cookie cutter
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.
Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.
Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core.
In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.
In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.
To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.
Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.
http://groups.yahoo.com/group/a-little-bit-of_everything/ ~*Piper*~
Cajun Burgers
Cajun Burgers
SERVINGS: 8
1 large green pepper, chopped
1 large onion, chopped
6 green onions, thinly sliced
6 garlic cloves, minced
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon dry bread crumbs
1 tablespoon soy sauce
1 tablespoon cream cheese, softened
1/4 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
1/4 teaspoon dried thyme
1/4 teaspoon ground mustard
1/4 teaspoon hot pepper sauce
2 pounds ground beef
8 hamburger buns, split
In a large bowl, combine the first 16 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. Grill over medium heat for 5-7 minutes on each side or until no longer pink and juices run clear. Serve on buns.
Yield: 8 servings.
Source: Taste of Home
SERVINGS: 8
1 large green pepper, chopped
1 large onion, chopped
6 green onions, thinly sliced
6 garlic cloves, minced
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon dry bread crumbs
1 tablespoon soy sauce
1 tablespoon cream cheese, softened
1/4 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
1/4 teaspoon dried thyme
1/4 teaspoon ground mustard
1/4 teaspoon hot pepper sauce
2 pounds ground beef
8 hamburger buns, split
In a large bowl, combine the first 16 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. Grill over medium heat for 5-7 minutes on each side or until no longer pink and juices run clear. Serve on buns.
Yield: 8 servings.
Source: Taste of Home
Monday, September 5, 2011
Grilled Summer Vegetable Salad With Minted Couscous
Grilled Summer Vegetable Salad With Minted Couscous (Hl) Recipe By :RECIPE FOR HEALTH SHOW #RHG127
Serving Size : 4
***VEGETABLE SALAD***
1 large zucchini -- sliced 1/4" thick
1 large yellow squash -- sliced 1/4" thick
1 red pepper
1 yellow pepper
1 large tomato --sliced 1/4" thick
1 red onion --sliced 1/4" thick
1 fennel bulb -- cut in half
garlic -- chopped clove
1 pinch cayenne pepper
1 pinch cumin
1 pinch ground coriander
salt and pepper to taste
***COUSCOUS***
2 cups couscous -- cooked
1 bunch chopped fresh mint
1 lime -- juice of
salt and pepper to taste
***VINAIGRETTE***
1 teaspoon nicoise olives -- finely chopped
2 ounces balsamic vinegar
2 ounces extra-virgin olive oil
salt and pepper
Grill the vegetables until tender. Remove skin of pepper after grilling and cut in half. Remove seeds and dice into large cubes. Dice other vegetables and mix all ingredients for salad.
In a separate bowl mix couscous, mint, lime, salt and pepper.
In a third bowl mix vinegar, olives, salt and pepper. Whisk in olive oil.
In a picnic salad bowl arrange vegetables, couscous and vinaigrette until everything is utilized. Decorate with mint leaves.
Courtesy of Exec. Chef David Ruggerio, Le Chantilly Restaurant
Serving Size : 4
***VEGETABLE SALAD***
1 large zucchini -- sliced 1/4" thick
1 large yellow squash -- sliced 1/4" thick
1 red pepper
1 yellow pepper
1 large tomato --sliced 1/4" thick
1 red onion --sliced 1/4" thick
1 fennel bulb -- cut in half
garlic -- chopped clove
1 pinch cayenne pepper
1 pinch cumin
1 pinch ground coriander
salt and pepper to taste
***COUSCOUS***
2 cups couscous -- cooked
1 bunch chopped fresh mint
1 lime -- juice of
salt and pepper to taste
***VINAIGRETTE***
1 teaspoon nicoise olives -- finely chopped
2 ounces balsamic vinegar
2 ounces extra-virgin olive oil
salt and pepper
Grill the vegetables until tender. Remove skin of pepper after grilling and cut in half. Remove seeds and dice into large cubes. Dice other vegetables and mix all ingredients for salad.
In a separate bowl mix couscous, mint, lime, salt and pepper.
In a third bowl mix vinegar, olives, salt and pepper. Whisk in olive oil.
In a picnic salad bowl arrange vegetables, couscous and vinaigrette until everything is utilized. Decorate with mint leaves.
Courtesy of Exec. Chef David Ruggerio, Le Chantilly Restaurant
German Potato Salad
Since German Potato Salad is usually served warm, this is a perfect picnic dish.
German Potato Salad
Recipe By :Martha Stewart
Serving Size : 10
4 pounds baby Yukon gold potatoes
1 tablespoon coarse salt -- plus 2 teaspoons
1/2 cup cider vinegar
1 tablespoon sugar
1 pound bacon -- cut into 1/2-inch pieces
2 small white onions -- finely diced
2 cups beef broth
1/2 cup fresh flat-leaf parsley -- chopped
Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
Saute‚ bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute‚ until translucent but not browned.
Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.
Source: "Martha Stewart Living Television" S(Formatted by): "Lindell Martin on June 14, 2000" Copyright: "Martha Stewart"
By lindell on 14 Jun 2000 22:14:35 Mountain Standard Time.
By owner-mc-recipe-digest@lists.sierra.com (mc-recipe-digest)
NOTES : Warm weather invites picnics, and picnics call for fresh, portable fare. A classic accompaniment to this summer activity is creamy potato salad. Martha shares her recipe for a traditional version of potato salad, with some unusual variations, and shares some potato-salad tips.
German Potato Salad
Recipe By :Martha Stewart
Serving Size : 10
4 pounds baby Yukon gold potatoes
1 tablespoon coarse salt -- plus 2 teaspoons
1/2 cup cider vinegar
1 tablespoon sugar
1 pound bacon -- cut into 1/2-inch pieces
2 small white onions -- finely diced
2 cups beef broth
1/2 cup fresh flat-leaf parsley -- chopped
Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
Saute‚ bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute‚ until translucent but not browned.
Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.
Source: "Martha Stewart Living Television" S(Formatted by): "Lindell Martin on June 14, 2000" Copyright: "Martha Stewart"
By lindell on 14 Jun 2000 22:14:35 Mountain Standard Time.
By owner-mc-recipe-digest@lists.sierra.com (mc-recipe-digest)
NOTES : Warm weather invites picnics, and picnics call for fresh, portable fare. A classic accompaniment to this summer activity is creamy potato salad. Martha shares her recipe for a traditional version of potato salad, with some unusual variations, and shares some potato-salad tips.
AUNT ESSIE'S ICED TEA
AUNT ESSIE'S ICED TEA
3 qt Water
1 c Sugar
12 Decaffeinated tea bags
1/2 c Fresh orange juice
1/2 c Fresh lemon juice
5 Sprigs fresh mint
Bring water to a boil in saucepan; add teabags. Steep for 10 minutes; discard tea bags. Combine sugar, orange juice and lemon juice in large glass bowl. Stir in tea; add mint. Let stand for 30 minutes; discard
mint. Chill until serving time.
Source: Great Recipes from Great Gardeners
Yield: 12 servings
3 qt Water
1 c Sugar
12 Decaffeinated tea bags
1/2 c Fresh orange juice
1/2 c Fresh lemon juice
5 Sprigs fresh mint
Bring water to a boil in saucepan; add teabags. Steep for 10 minutes; discard tea bags. Combine sugar, orange juice and lemon juice in large glass bowl. Stir in tea; add mint. Let stand for 30 minutes; discard
mint. Chill until serving time.
Source: Great Recipes from Great Gardeners
Yield: 12 servings
TURKEY CHEESE BURGERS
1 lb very lean ground turkey
1 cup shredded apple
1 teaspoon chopped fresh sage or 1/2 teaspoon dry
1 tablespoon chopped fresh parsley
dash of freshly ground nutmeg
1/2 teaspoon salt or to taste
freshly ground pepper, to taste
2-4 oz creamy blue cheese
4 whole-wheat pita bread halves, lettuce, and tomatoes slices to serve
Add the turkey, apple, sage, parsley nutmeg, salt, and pepper in a bowl and mix until combined.
Shape the turkey mixture into 8 thin patties. Place one-fourth of the cheese in the center of 4 patties. Top with remaining patties, sealing the edges. Preheat a grill broiler. Grill for 10 minutes, or until turkey is cooked through and a thermometer inserted sideways into the burgers registers 165F (75C).
Insert into pita halves with lettuce a tomatoes (if using).
Serves 4
Source: The Book of Diabetic Cooking by Jeanette Parsons
1 lb very lean ground turkey
1 cup shredded apple
1 teaspoon chopped fresh sage or 1/2 teaspoon dry
1 tablespoon chopped fresh parsley
dash of freshly ground nutmeg
1/2 teaspoon salt or to taste
freshly ground pepper, to taste
2-4 oz creamy blue cheese
4 whole-wheat pita bread halves, lettuce, and tomatoes slices to serve
Add the turkey, apple, sage, parsley nutmeg, salt, and pepper in a bowl and mix until combined.
Shape the turkey mixture into 8 thin patties. Place one-fourth of the cheese in the center of 4 patties. Top with remaining patties, sealing the edges. Preheat a grill broiler. Grill for 10 minutes, or until turkey is cooked through and a thermometer inserted sideways into the burgers registers 165F (75C).
Insert into pita halves with lettuce a tomatoes (if using).
Serves 4
Source: The Book of Diabetic Cooking by Jeanette Parsons
CHEDDAR BURGERS
CHEDDAR BURGERS
1 lb Lean ground beef
1 c Grated Cheddar cheese
1/2 c Soft bread crumbs
1/4 c Minced onion
3 tb Heinz 57 Sauce
1/4 ts Salt
Sandwich Buns, toasted
Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired degree of doneness.Serve in sandwich buns;top with additional Heinz 57 Sauce,if desired.
Makes 5 servings.
1 lb Lean ground beef
1 c Grated Cheddar cheese
1/2 c Soft bread crumbs
1/4 c Minced onion
3 tb Heinz 57 Sauce
1/4 ts Salt
Sandwich Buns, toasted
Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired degree of doneness.Serve in sandwich buns;top with additional Heinz 57 Sauce,if desired.
Makes 5 servings.
Ranch Burgers
Ranch Burgers
1 1/2 lbs. lean ground beef
4 tsp. spicy seasoning mix (recipe follows)
4 egg-hamburger buns, split
Romaine lettuce
sliced tomato
1/4 c. creamy ranch dressing
2 T. canned fried onion rings
Shape ground beef into four 3/4-inch thick patties. Press seasoning mix evenly into both sides of patties. Heat large, heavy nonstick skillet over medium heat until hot. Add patties and cook 12-15 minutes for medium doneness, turning once. Line bottom half of each bun with lettuce and tomato slices; top with burgers. Spoon ranch dressing evenly over burgers; sprinkle with onion rings. Close sandwiches.
Makes 4 servings.
Spicy Seasoning Mix:
Combine
2 teaspoons dried thyme leaves,
2 teaspoons sweet paprika,
1 1/2 teaspoons salt,
1 teaspoon garlic powder,
1 teaspoon onion powder,
1/2 teaspoon ground red pepper and
1/2 teaspoon ground white pepper.
Store, covered, in airtight container. Shake before using to blend.
Makes about 3 tablespoons
1 1/2 lbs. lean ground beef
4 tsp. spicy seasoning mix (recipe follows)
4 egg-hamburger buns, split
Romaine lettuce
sliced tomato
1/4 c. creamy ranch dressing
2 T. canned fried onion rings
Shape ground beef into four 3/4-inch thick patties. Press seasoning mix evenly into both sides of patties. Heat large, heavy nonstick skillet over medium heat until hot. Add patties and cook 12-15 minutes for medium doneness, turning once. Line bottom half of each bun with lettuce and tomato slices; top with burgers. Spoon ranch dressing evenly over burgers; sprinkle with onion rings. Close sandwiches.
Makes 4 servings.
Spicy Seasoning Mix:
Combine
2 teaspoons dried thyme leaves,
2 teaspoons sweet paprika,
1 1/2 teaspoons salt,
1 teaspoon garlic powder,
1 teaspoon onion powder,
1/2 teaspoon ground red pepper and
1/2 teaspoon ground white pepper.
Store, covered, in airtight container. Shake before using to blend.
Makes about 3 tablespoons
BUFFALO BURGERS
BUFFALO BURGERS
1 pounds ground buffalo
1 teaspoon pepper
1 teaspoon Worcestershire sauce
4 teaspoons ketchup
1 teaspoon salt
1 teaspoon mustard
2 teaspoons horseradish
The beauty of this recipe is that accurate measurements can go out the window. Add more or less of the spicing that you like. Toss it all in and mix it up. Patty up and grill. Serve like a regular hamburger.
1 pounds ground buffalo
1 teaspoon pepper
1 teaspoon Worcestershire sauce
4 teaspoons ketchup
1 teaspoon salt
1 teaspoon mustard
2 teaspoons horseradish
The beauty of this recipe is that accurate measurements can go out the window. Add more or less of the spicing that you like. Toss it all in and mix it up. Patty up and grill. Serve like a regular hamburger.
Cajun Cool Cheeseburgers
Cajun Cool Cheeseburgers
3 tablespoons crumbled feta cheese
3 tablespoons crumbled blue cheese
1/4 cup dry breadcrumbs
1 teaspoon Creole seasoning (such as Tony Chachere's)
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
3/4 pound ground round
1/4 pound ground turkey breast
Cooking spray
4 (1 1/2-ounce) whole wheat hamburger buns
1 cup shredded iceberg lettuce
3/4 cup green onion tops, cut into 2-inch julienne strips
Preparation
Prepare grill.
Combine cheeses; set aside.
Combine bread crumbs and next 5 ingredients (bread crumbs through turkey). Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Sprinkle burgers evenly with cheese mixture.
Cook 1 to 2 minutes or until burgers are done and cheese melts. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.
Place 1 patty on bottom half of each bun; top each serving with 1/4 cup lettuce, 3 tablespoons onions, and top half of bun.
Yield: 4 servings
Cooking Light, JUNE 2003
3 tablespoons crumbled feta cheese
3 tablespoons crumbled blue cheese
1/4 cup dry breadcrumbs
1 teaspoon Creole seasoning (such as Tony Chachere's)
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
3/4 pound ground round
1/4 pound ground turkey breast
Cooking spray
4 (1 1/2-ounce) whole wheat hamburger buns
1 cup shredded iceberg lettuce
3/4 cup green onion tops, cut into 2-inch julienne strips
Preparation
Prepare grill.
Combine cheeses; set aside.
Combine bread crumbs and next 5 ingredients (bread crumbs through turkey). Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Sprinkle burgers evenly with cheese mixture.
Cook 1 to 2 minutes or until burgers are done and cheese melts. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.
Place 1 patty on bottom half of each bun; top each serving with 1/4 cup lettuce, 3 tablespoons onions, and top half of bun.
Yield: 4 servings
Cooking Light, JUNE 2003
SPICY THAI BURGERS
SPICY THAI BURGERS
1 lb. ground beef
1 packet A Taste of Thai Peanut Salad Dressing Mix
1 small onion, minced
Add ground meat, peanut salad dressing mix and onion to a bowl. Mix well. Shape mixture into four patties.
Grill, broil or pan fry until cooked through or internal temperature reaches 165 degrees.
Serve on buns with condiments of choice.
1 lb. ground beef
1 packet A Taste of Thai Peanut Salad Dressing Mix
1 small onion, minced
Add ground meat, peanut salad dressing mix and onion to a bowl. Mix well. Shape mixture into four patties.
Grill, broil or pan fry until cooked through or internal temperature reaches 165 degrees.
Serve on buns with condiments of choice.
Old-Fashioned Apple Bread
Old-Fashioned Apple Bread
Yield: 1 loaf pan (9 1/2" x 5 1/2" x 2 1/2")
1/2 cup butter or margarine
1 cup brown sugar
1 egg, beaten
2 cups peeled and diced apples, moistened with lemon juice
1/3 cup chopped nuts
1/2 cup chopped raisins or dates
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup sour milk
Cream together butter and sugar and add beaten egg, stir in fruit and nuts. Sift together dry ingredients and add alternately with milk.
Place in a loaf pan; let stand for 10 minutes. Bake at 350 degrees F until cooked, about 1 hour. Serve plain or buttered.
Cupcakes- Fill lined muffin tins 3/4 full with batter, bake at 400 degrees F approximately 30 minutes. Makes approximately 12 cupcakes. Combine 4 tbsp. icing sugar with 1 tbsp. applesauce, brush mixture over cupcakes.
Yield: 1 loaf pan (9 1/2" x 5 1/2" x 2 1/2")
1/2 cup butter or margarine
1 cup brown sugar
1 egg, beaten
2 cups peeled and diced apples, moistened with lemon juice
1/3 cup chopped nuts
1/2 cup chopped raisins or dates
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup sour milk
Cream together butter and sugar and add beaten egg, stir in fruit and nuts. Sift together dry ingredients and add alternately with milk.
Place in a loaf pan; let stand for 10 minutes. Bake at 350 degrees F until cooked, about 1 hour. Serve plain or buttered.
Cupcakes- Fill lined muffin tins 3/4 full with batter, bake at 400 degrees F approximately 30 minutes. Makes approximately 12 cupcakes. Combine 4 tbsp. icing sugar with 1 tbsp. applesauce, brush mixture over cupcakes.
Steakhouse Cheeseburgers
Steakhouse Cheeseburgers
1 tbsp Miracle whip Light dressing
1/2 cup A-1 Thick & hearty steak sauce divided
1/4 cup chopped tomatoes
1 lb extra lean ground beef
1/4 cup chopped onions
1 french bread baguette, 16 to 20 inches long (about 10 ounces)
4 oz Kraft 2 % Milk American single
Preheat grill to medium high heat. Mix dressing and ½ tsp of the steak sauce. Stir in tomatoes, set aside.
Mix meat, remaining steak sauce and onions. Shape into 4 (½ inch thick) oval patties. Cut baguette crosswise into 4 pieces. Cut each piece lengthwise in half.
Grill patties 4 min on each side or until cooked through (160F). Top each patty with Kraft 2 % Milk singles. Add Baguette, cut-sides down, to grill. Combine grilling 1 min or until banquettes are lightly toasted and 2 % Milk singles are melted. Fill baguette with cheeseburgers; top with dressing mixture.
Makes 4 servings
1 tbsp Miracle whip Light dressing
1/2 cup A-1 Thick & hearty steak sauce divided
1/4 cup chopped tomatoes
1 lb extra lean ground beef
1/4 cup chopped onions
1 french bread baguette, 16 to 20 inches long (about 10 ounces)
4 oz Kraft 2 % Milk American single
Preheat grill to medium high heat. Mix dressing and ½ tsp of the steak sauce. Stir in tomatoes, set aside.
Mix meat, remaining steak sauce and onions. Shape into 4 (½ inch thick) oval patties. Cut baguette crosswise into 4 pieces. Cut each piece lengthwise in half.
Grill patties 4 min on each side or until cooked through (160F). Top each patty with Kraft 2 % Milk singles. Add Baguette, cut-sides down, to grill. Combine grilling 1 min or until banquettes are lightly toasted and 2 % Milk singles are melted. Fill baguette with cheeseburgers; top with dressing mixture.
Makes 4 servings
Sunday, September 4, 2011
Potato Salad with Crème Fraîche
Potato Salad with Crème Fraîche
From Country Living-This recipe has been tested by Country Living
Make this flavorful, creamy potato salad with only five ingredients.By Cheryl Slocum, Kana Okada
Serves: 10
a.. 3 pound(s) baby red potatoes
b.. 2 stalk(s) celery, chopped
c.. 3 1/2 tablespoon(s) snipped chives
d.. 1/2 tablespoon(s) snipped chives, for garnish
e.. 1/4 cup(s) crème fraîche
f.. 1 tablespoon(s) extra-virgin olive oil
Directions
1.. Place potatoes in a large pot of cold salted water and bring to a boil over high heat. Reduce to a gentle boil and cook until tender when pierced with a knife, 25 to 30 minutes.
2.. Drain potatoes and let cool; then cut into quarters. In a large bowl, toss potatoes, celery, and 3 1/2 tablespoons chives. Stir in crème fraîche and olive oil.
3.. Season with salt and freshly ground pepper. Refrigerate until chilled, about 1 hour. Garnish with remaining 1/2 tablespoon chives.
I looked up crème fraîche, because I had no idea what it was. It is a soured cream containing about 28% butterfat. It is soured with bacterial culture, but is less sour than American sour cream. I think American sour cream will work if you can not find the other. I would just add it by taste.
From Country Living-This recipe has been tested by Country Living
Make this flavorful, creamy potato salad with only five ingredients.By Cheryl Slocum, Kana Okada
Serves: 10
a.. 3 pound(s) baby red potatoes
b.. 2 stalk(s) celery, chopped
c.. 3 1/2 tablespoon(s) snipped chives
d.. 1/2 tablespoon(s) snipped chives, for garnish
e.. 1/4 cup(s) crème fraîche
f.. 1 tablespoon(s) extra-virgin olive oil
Directions
1.. Place potatoes in a large pot of cold salted water and bring to a boil over high heat. Reduce to a gentle boil and cook until tender when pierced with a knife, 25 to 30 minutes.
2.. Drain potatoes and let cool; then cut into quarters. In a large bowl, toss potatoes, celery, and 3 1/2 tablespoons chives. Stir in crème fraîche and olive oil.
3.. Season with salt and freshly ground pepper. Refrigerate until chilled, about 1 hour. Garnish with remaining 1/2 tablespoon chives.
I looked up crème fraîche, because I had no idea what it was. It is a soured cream containing about 28% butterfat. It is soured with bacterial culture, but is less sour than American sour cream. I think American sour cream will work if you can not find the other. I would just add it by taste.
Helen's Old Fashioned Potato Salad
Helen's Old Fashioned Potato Salad (3 Points)
Recipe By :Helen Deacey's Adaption (from several recipes)
Serving Size : 8
3 pounds red potatoes -- (about 9 cups)-- cubed
2 tablespoons white vinegar
1/2 teaspoon seasoned salt
3/4 cup finely chopped celery
2 large eggs -- hard-boiled,-- chopped
1/2 cup frozen peas -- thawed
1/2 cup chopped onion -- Vadalia
2 tablespoons relish -- dill or sweet green
2 tablespoons fresh parsley -- chopped
1/2 cup fat-free mayonnaise
1/3 cup fat-free sour cream
1/3 cup buttermilk
1 tablespoon yellow mustard
Place potatoes in a saucepan, and cover with water; bring to boil. Cover reduce heat and simmer 20 minutes, or until tender, drain, place in pan of ice water to stop cooking. Peel potatoes and cut into cubes.
Mix cubed potatoes, vinegar, seasoned salt, and pepper in a large bowl; toss well. Add the celery, peas, chopped eggs, onions and toss gently.
Meanwhile mix mayonnaise, sour cream, buttermilk and mustard in small bowl, stir well until well mixed.
Pour the mayonnaise mixture over the vegetables and toss gently, make sure all the vegetables are well coated with the mixture. Cover and chill at least 2 hours. Serves 8
S(Formatted & Typos by): "Helen D June 23"
Serving Ideas : Good to take on picnic but make sure kept very cool in a cooler
Recipe By :Helen Deacey's Adaption (from several recipes)
Serving Size : 8
3 pounds red potatoes -- (about 9 cups)-- cubed
2 tablespoons white vinegar
1/2 teaspoon seasoned salt
3/4 cup finely chopped celery
2 large eggs -- hard-boiled,-- chopped
1/2 cup frozen peas -- thawed
1/2 cup chopped onion -- Vadalia
2 tablespoons relish -- dill or sweet green
2 tablespoons fresh parsley -- chopped
1/2 cup fat-free mayonnaise
1/3 cup fat-free sour cream
1/3 cup buttermilk
1 tablespoon yellow mustard
Place potatoes in a saucepan, and cover with water; bring to boil. Cover reduce heat and simmer 20 minutes, or until tender, drain, place in pan of ice water to stop cooking. Peel potatoes and cut into cubes.
Mix cubed potatoes, vinegar, seasoned salt, and pepper in a large bowl; toss well. Add the celery, peas, chopped eggs, onions and toss gently.
Meanwhile mix mayonnaise, sour cream, buttermilk and mustard in small bowl, stir well until well mixed.
Pour the mayonnaise mixture over the vegetables and toss gently, make sure all the vegetables are well coated with the mixture. Cover and chill at least 2 hours. Serves 8
S(Formatted & Typos by): "Helen D June 23"
Serving Ideas : Good to take on picnic but make sure kept very cool in a cooler
Lemonade Tea
Lemonade Tea
When served in restaurants, this half-lemonade, half-iced tea beverage is often called an "Arnold Palmer." We've included this recipe in many of our books, and it's always been a winner!
Makes 20 servings
2 cans (12 ounces each) frozen lemonade concentrate, thawed
3 quarts iced tea
Fresh mint sprigs, if desired
1. Make lemonade as directed on can, using punch bowl or large container.Stir in tea.
2. Serve over ice. Garnish with mint.
Source: Betty Crocker Kitchens
When served in restaurants, this half-lemonade, half-iced tea beverage is often called an "Arnold Palmer." We've included this recipe in many of our books, and it's always been a winner!
Makes 20 servings
2 cans (12 ounces each) frozen lemonade concentrate, thawed
3 quarts iced tea
Fresh mint sprigs, if desired
1. Make lemonade as directed on can, using punch bowl or large container.Stir in tea.
2. Serve over ice. Garnish with mint.
Source: Betty Crocker Kitchens
RED CURRY BURGER WITH BOURSIN CHEESE
RED CURRY BURGER WITH BOURSIN CHEESE
1 1/2 Tbsps. A Taste of Thai Red Curry Base
1 Tbsp. oil
1/2 cup minced onion
1 lb. lean ground beef
4 Tbsps. garlic & herb Boursin cheese (not lite), (about half of a 5 oz. box of the cheese)
In a medium-sized skillet, add Red Curry Base, oil and onion. Cook until onion is soft and curry is dissolved and fragrant. Refrigerate on a plate until cool, about 5 minutes.
Combine curry mixture and ground beef until well incorporated. Divide into four equal portions. Form each portion into a ball and, using both thumbs, make a depression in the center.
Fill depression with 2 to 3 teaspoons of Boursin. Mold beef around Boursin, pressing each patty flat.
Refrigerate until ready to grill. Preheat grill to medium-high. Just before grilling, brush grill grates with oil to prevent sticking.
Grill burgers 5 to 6 minutes on each side, or until internal temperature reaches 165 degrees on a meat thermometer.
1 1/2 Tbsps. A Taste of Thai Red Curry Base
1 Tbsp. oil
1/2 cup minced onion
1 lb. lean ground beef
4 Tbsps. garlic & herb Boursin cheese (not lite), (about half of a 5 oz. box of the cheese)
In a medium-sized skillet, add Red Curry Base, oil and onion. Cook until onion is soft and curry is dissolved and fragrant. Refrigerate on a plate until cool, about 5 minutes.
Combine curry mixture and ground beef until well incorporated. Divide into four equal portions. Form each portion into a ball and, using both thumbs, make a depression in the center.
Fill depression with 2 to 3 teaspoons of Boursin. Mold beef around Boursin, pressing each patty flat.
Refrigerate until ready to grill. Preheat grill to medium-high. Just before grilling, brush grill grates with oil to prevent sticking.
Grill burgers 5 to 6 minutes on each side, or until internal temperature reaches 165 degrees on a meat thermometer.
Zesty Chipotle Cheddar Burgers
Zesty Chipotle Cheddar Burgers
INGREDIENTS
2 lbs. lean ground beef
2 cups medium salsa, divided
1 cup chopped green onions, divided
1 cup finely crushed tortilla chips, divided
1 Tbsp. garlic salt
1 Tbsp. chili powder
8 hamburger buns, split
8 slices Sargento® Deli Style Sliced Chipotle Cheddar Cheese
DIRECTIONS
Combine ground beef, 1 cup salsa, 1/2 cup green onions, 1/2 cup tortilla chips, garlic salt and chili powder in large bowl. Shape beef mixture into 8 patties, 4 inches in diameter and 1/2-inch thick. Preheat grill
or broiler.
Grill patties, 5 minutes each side or until no longer pink in center (see below). Grill or lightly toast hamburger buns. Top patties with 1 slice cheese before removing from grill or broiler; let melt.
Place patties on buns. Top with remaining salsa, tortilla chips and green onions.
Consumer Tips: For food safety, use a food thermometer to assure the internal temperature of the burgers is at least 160°F ( i.e., the temperature of medium-done meat).
Source : The tazzlesstastytreats mailer on googlegroups.com
INGREDIENTS
2 lbs. lean ground beef
2 cups medium salsa, divided
1 cup chopped green onions, divided
1 cup finely crushed tortilla chips, divided
1 Tbsp. garlic salt
1 Tbsp. chili powder
8 hamburger buns, split
8 slices Sargento® Deli Style Sliced Chipotle Cheddar Cheese
DIRECTIONS
Combine ground beef, 1 cup salsa, 1/2 cup green onions, 1/2 cup tortilla chips, garlic salt and chili powder in large bowl. Shape beef mixture into 8 patties, 4 inches in diameter and 1/2-inch thick. Preheat grill
or broiler.
Grill patties, 5 minutes each side or until no longer pink in center (see below). Grill or lightly toast hamburger buns. Top patties with 1 slice cheese before removing from grill or broiler; let melt.
Place patties on buns. Top with remaining salsa, tortilla chips and green onions.
Consumer Tips: For food safety, use a food thermometer to assure the internal temperature of the burgers is at least 160°F ( i.e., the temperature of medium-done meat).
Source : The tazzlesstastytreats mailer on googlegroups.com
Chipotle Burgers
Chipotle Burgers
2 pounds lean ground beef
TABASCO® brand Chipotle Pepper Sauce
2 cloves garlic, minced
1 teaspoon salt
6 hamburger buns
Lettuce
Tomato slices
Combine ground beef, 1/4 cup TABASCO® Chipotle Sauce, garlic, and salt in a large bowl and mix well.
Shape into 6 patties.
Grill or broil burgers to desired doneness.
Place on bun bottoms and drizzle burgers with additional TABASCO® Chipotle Sauce.
Add lettuce and tomato and top with remaining bun halves.
Makes 6 servings.
Source : The ourkitchentable2 mailer on yahoogroups.com
2 pounds lean ground beef
TABASCO® brand Chipotle Pepper Sauce
2 cloves garlic, minced
1 teaspoon salt
6 hamburger buns
Lettuce
Tomato slices
Combine ground beef, 1/4 cup TABASCO® Chipotle Sauce, garlic, and salt in a large bowl and mix well.
Shape into 6 patties.
Grill or broil burgers to desired doneness.
Place on bun bottoms and drizzle burgers with additional TABASCO® Chipotle Sauce.
Add lettuce and tomato and top with remaining bun halves.
Makes 6 servings.
Source : The ourkitchentable2 mailer on yahoogroups.com
Blue Cheese Stuffed Burgers
Blue Cheese Stuffed Burgers
Makes 4 servings.
1 pound ground beef chuck
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup finely minced white onion (may use food processor)
2 tablespoons finely minced parsley
1 cup crumbled blue cheese (Gorgonzola is a good choice)
Combine meat, salt, pepper, Worcestershire sauce, onion and parsley in a bowl.
Form the meat into 8 patties, about 3/8-inch thick. Place an equal amount of blue cheese on half of the patties, pressing the cheese in slightly with your fingers. Cover the stuffing with remaining patties. Seal the edges by pressing them together with your fingers. Refrigerate.
Preheat grill to medium-high. Grill the patties uncovered for 21/2 to 31/2 minutes per side for charcoal grills, flipping once, until internal temperature reaches 160 F. (For gas grills, cook covered 31/2 to 41/2 minutes per side.)
Serve on small hamburger buns or French bread with tomato, red onion and cooked bacon slices with lettuce or spinach leaves.
Makes 4 servings.
1 pound ground beef chuck
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup finely minced white onion (may use food processor)
2 tablespoons finely minced parsley
1 cup crumbled blue cheese (Gorgonzola is a good choice)
Combine meat, salt, pepper, Worcestershire sauce, onion and parsley in a bowl.
Form the meat into 8 patties, about 3/8-inch thick. Place an equal amount of blue cheese on half of the patties, pressing the cheese in slightly with your fingers. Cover the stuffing with remaining patties. Seal the edges by pressing them together with your fingers. Refrigerate.
Preheat grill to medium-high. Grill the patties uncovered for 21/2 to 31/2 minutes per side for charcoal grills, flipping once, until internal temperature reaches 160 F. (For gas grills, cook covered 31/2 to 41/2 minutes per side.)
Serve on small hamburger buns or French bread with tomato, red onion and cooked bacon slices with lettuce or spinach leaves.
Steak Tartare-Flavored Burgers
Steak Tar tare-Flavored Burgers
Makes four 6-ounce burgers
Ingredients
1 1/2 pounds freshly ground chuck
2 egg yolks, lightly beaten
1/4 cup diced gherkins
1/4 cup diced shallots
2 tablespoons chopped capers
1 teaspoon minced pickled green peppercorns (optional)
1 teaspoon salt
Preparation
1. Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own, following our no-fuss method, see below.)
2. Mix in your seasonings very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add egg yolks, gherkins, shallots, capers, peppercorns if using, and salt and toss gently with fingers spread apart until loosely mixed.
3. Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents over handling.
4. Make patties thinner in the center. Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center. They'll shrink and even out when cooking.
5. Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
6. Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an un-oiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.
7. Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
8. Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
9. Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.
10. Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.
Makes four 6-ounce burgers
Ingredients
1 1/2 pounds freshly ground chuck
2 egg yolks, lightly beaten
1/4 cup diced gherkins
1/4 cup diced shallots
2 tablespoons chopped capers
1 teaspoon minced pickled green peppercorns (optional)
1 teaspoon salt
Preparation
1. Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own, following our no-fuss method, see below.)
2. Mix in your seasonings very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add egg yolks, gherkins, shallots, capers, peppercorns if using, and salt and toss gently with fingers spread apart until loosely mixed.
3. Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents over handling.
4. Make patties thinner in the center. Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center. They'll shrink and even out when cooking.
5. Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
6. Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an un-oiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.
7. Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
8. Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
9. Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.
10. Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.
Apple Squares
Apple Squares
Serving Size : 12
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
2 cups sugar
2 eggs
3 cups apples -- peeled, chopped
3/4 cup nuts -- chopped
***GLAZE***
1 cup confectioner's sugar
1 tablespoon butter or margarine
1 tablespoon corn syrup
1 tablespoon milk
Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and sugar. Add eggs, beating well. Beat in flour mixture until smooth. Fold in apples and nuts. Spread in bottom of 9 x 13 baking dish. Bake at 350 for 35 to 45 minutes. Cut into squares while warm.
Glaze: Combine all ingredients in small saucepan; heat and drizzle over squares.
Source: Favorite Apple Recipes.
Serving Size : 12
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
2 cups sugar
2 eggs
3 cups apples -- peeled, chopped
3/4 cup nuts -- chopped
***GLAZE***
1 cup confectioner's sugar
1 tablespoon butter or margarine
1 tablespoon corn syrup
1 tablespoon milk
Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and sugar. Add eggs, beating well. Beat in flour mixture until smooth. Fold in apples and nuts. Spread in bottom of 9 x 13 baking dish. Bake at 350 for 35 to 45 minutes. Cut into squares while warm.
Glaze: Combine all ingredients in small saucepan; heat and drizzle over squares.
Source: Favorite Apple Recipes.
Apple Jack Pork Burgers With Apple-Fennel Marmalade
Apple Jack Pork Burgers With Apple-Fennel Marmalade
MAKES 5 SERVINGS
1 large Granny Smith apple, peeled
1 cup mayonnaise
1 tsp. DOMINO Granulated Sugar
1 tsp. cider vinegar
Salt to taste
1 Tbsp. butter
1 Tbsp. canola oil
1 tsp. MCCORMICK Gourmet Collection Fennel Seed, divided
Pinch of MCCORMICK Gourmet Collection
Crushed Red Pepper
2 Tbsp. DOMINO light or Dark Brown Sugar
2 Tbsp. whiskey
3 Tbsp. cider vinegar
3/4 tsp. salt, divided
1/3 cup boiling water
1/2 tsp. MCCORMICK Gourmet Collection Garlic Powder
1/2 tsp. MCCORMICK Gourmet Collection Onion Powder
1. tsp. MCCORMICK Gourmet Collection Rubbed Sage
1 lb. lean ground pork
5 (1/2-oz.) Monterey Jack cheese slices
5 soft hamburger buns
1. Cut apple into fourths. Cut core away from each slice. Grate 1 slice into a small bowl; add mayonnaise, granulated sugar, and 1 tsp. cider vinegar, and stir until blended. Season with salt to taste. Finely chop remaining 3 apple slices.
2. Melt butter with oil in a l0-inch skillet over medium-high heat. Add chopped apples, '12 tsp. fennel seed, and crushed red pepper, and cook, stirring often, 10 to 12 minutes or until apples turn golden brown, Reduce heat to medium low, and add brown sugar, whiskey, 3 Tbsp. cider vinegar, and 1/4 tsp. salt. Cook 2 to 3 minutes or until mixture is thickened. (Mixture will be a syrup consistency.) Remove from heat, and keep warm.
3. Combine 1/3 cup boiling water, next 3 ingredients, remaining 1/2 tsp. fennel seed, and remaining 1/2 tsp. salt in a 1-cup glass measuring cup. Let stand 10 to 15 minutes or to room temperature,
4. Preheat grill to 350° to 400° (medium-high). Combine ground pork and water mixture in a large bowl until blended and liquid is absorbed, (Do not overwork meat mixture.) Shape mixture into 5 thin patties. (Patties should be no more than 1/2 inch thick.)
5. Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 5 minutes on each side or until done, Top each patty with 1 cheese slice during last 1 minute of grilling. Remove from grill, and let stand 5 to 10 minutes,
6. Spread mayonnaise mixture evenly on cut sides of bottom hamburger buns, Top with burgers, Spoon apple mixture evenly over burgers; cover with tops of buns.
ERIN BRAY KNOXVILLE, TENNESSEE Southern Living Magazine Jan. 2008
MAKES 5 SERVINGS
1 large Granny Smith apple, peeled
1 cup mayonnaise
1 tsp. DOMINO Granulated Sugar
1 tsp. cider vinegar
Salt to taste
1 Tbsp. butter
1 Tbsp. canola oil
1 tsp. MCCORMICK Gourmet Collection Fennel Seed, divided
Pinch of MCCORMICK Gourmet Collection
Crushed Red Pepper
2 Tbsp. DOMINO light or Dark Brown Sugar
2 Tbsp. whiskey
3 Tbsp. cider vinegar
3/4 tsp. salt, divided
1/3 cup boiling water
1/2 tsp. MCCORMICK Gourmet Collection Garlic Powder
1/2 tsp. MCCORMICK Gourmet Collection Onion Powder
1. tsp. MCCORMICK Gourmet Collection Rubbed Sage
1 lb. lean ground pork
5 (1/2-oz.) Monterey Jack cheese slices
5 soft hamburger buns
1. Cut apple into fourths. Cut core away from each slice. Grate 1 slice into a small bowl; add mayonnaise, granulated sugar, and 1 tsp. cider vinegar, and stir until blended. Season with salt to taste. Finely chop remaining 3 apple slices.
2. Melt butter with oil in a l0-inch skillet over medium-high heat. Add chopped apples, '12 tsp. fennel seed, and crushed red pepper, and cook, stirring often, 10 to 12 minutes or until apples turn golden brown, Reduce heat to medium low, and add brown sugar, whiskey, 3 Tbsp. cider vinegar, and 1/4 tsp. salt. Cook 2 to 3 minutes or until mixture is thickened. (Mixture will be a syrup consistency.) Remove from heat, and keep warm.
3. Combine 1/3 cup boiling water, next 3 ingredients, remaining 1/2 tsp. fennel seed, and remaining 1/2 tsp. salt in a 1-cup glass measuring cup. Let stand 10 to 15 minutes or to room temperature,
4. Preheat grill to 350° to 400° (medium-high). Combine ground pork and water mixture in a large bowl until blended and liquid is absorbed, (Do not overwork meat mixture.) Shape mixture into 5 thin patties. (Patties should be no more than 1/2 inch thick.)
5. Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 5 minutes on each side or until done, Top each patty with 1 cheese slice during last 1 minute of grilling. Remove from grill, and let stand 5 to 10 minutes,
6. Spread mayonnaise mixture evenly on cut sides of bottom hamburger buns, Top with burgers, Spoon apple mixture evenly over burgers; cover with tops of buns.
ERIN BRAY KNOXVILLE, TENNESSEE Southern Living Magazine Jan. 2008
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