Celebrated on the fourth Monday of May, this holiday honors the dead. Although it originated in the aftermath of the Civil War, it has become a day on which the dead of all wars, and the dead generally, are remembered in special programs held in cemeteries, churches, and other public meeting places.
Try these creative recipes and liven up the season
• Hot Chicken Salad
• Picnic Chicken Salad with Potato Chips
• Picnic Potato Salad
• Grilled Sweet Potatoes with Cilantro Sauce
• Eggplant Burgers
• Barbecued Corn Cobs
• Grilled Chicken with Florida Barbecue Sauce
• Easy Barbecue Chicken
• Slow Cooker Barbecued Ribs
Hot Chicken Salad
Ingredients:
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Directions:
Mix everything together except bread crumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top. Melt butter and sprinkle over the bread crumbs. Bake at 350 degrees for 30 minutes or until bread crumbs are brown.
Picnic Chicken Salad with Potato Chips
Ingredients:
1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips
Directions:
Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.
Picnic Potato Salad
Ingredients:
Dressing:
1/4 cup minced shallots
2 tablespoons grainy mustard
2 tablespoons honey mustard
1 1/2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried tarragon
1/4 cup red wine vinegar
1/2 cup olive oil
1 1/2 pounds boiling potatoes pled and cut into 3/4 inch cubes
1 1/2 pounds sweet potatoes (or yams) peeled and cut into 1/4 inch cubes
1 pound green beans cut into 1/2 inch pieces
1 small red onion diced
1/2 cup snipped fresh clines
salt and freshly ground pepper to taste
Directions:
In a blender or food processor process all dressing ingredients until thick and fairly smooth.
Cook boiling potatoes and sweet potatoes or yams in salted boiling water until tender about 11 minutes.
Drain and let cool.
Cook green beans in salted boiling water until crisp-tender about 4 minutes. Drain under cold water.
In a large bowl combine potatoes green beans red onion and chives.
Toss with dressing.
Add salt and pepper.
Grilled Sweet Potatoes with Cilantro Sauce
CILANTRO SAUCE:
1 c. low-fat plain yogurt
1/2 c. sour cream
1 fresh jalapeno or other hot chili pepper, cored, seeded, and very finely chopped 1/4 c. chopped fresh cilantro
2 tbsp. grated raw onion
3 tbsp. bottled salsa (hot or mild)
Method:
In a bowl, stir together the yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days).
SWEET POTATOES:
6 lg. sweet potatoes, rinsed, with skins intact
1/4 c. olive oil
Salt and freshly ground black pepper, to taste
Method:
Light the grill. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the coals turn gray, place the spears on the grill, cut sides down. Cook the potatoes for about 8 minutes, turning them often, until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.
Eggplant Burgers
Ingredients:
1 large eggplant
2oz dry natural breadcrumbs
3oz grated parmesan
3 tbsp chopped flatleaf parsley
3 tbsp chopped mint
1/2 onion finely grated
2 cloves garlic crushed with a little salt
I egg beaten
salt and ground black
pepper
olive oil
Directions:
Prick the eggplant skin in several places with a fork rub with olive oil and cook in a microwave for 46 minutes until very soft.
Cut the eggplant in two lengthways and scoop out the pulp.
Chop finely and mix with the breadcrumbs parmesan parsley mint onion garlic and egg in a large bowl.
Beat until blended and season to taste.
If possible chill overnight in a refrigerator.
Shape the mixture into 12 small burgers and panfry in batches in hot shallow olive oil until golden turning once for approximately 10 minutes
Barbecued Corn Cobs
Ingredients:
100g unsalted butter melted
1 clove garlic crushed with a little salt
1 tbsp liquid honey
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
4 corn cobs husks removed (frozen if required)
Directions:
Combine the butter garlic honey and spices and cook over a gentle heat.
Brush corn with the flavoured butter and cook on the barbecue or under the grill turning regularly until golden.
Baste continually during the cooking process.
Grilled Chicken with Florida Barbecue Sauce
Ingredients:
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce (optional)
Directions:
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, Worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
Easy Barbecue Chicken
Ingredients:
1 bottle Kraft's Russian dressing
1 pkg. Lipton onion soup mix (dry)
1 jar apricot preserves
Directions:
Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts. Marinate all day or overnight. Either bake or broil.
Slow Cooker Barbecued Ribs
Ingredients:
3 1/2 to 4 lbs. country style pork ribs
1 (10 1/2 oz.) tomato soup
1/2 c. cider vinegar
1/2 c. brown sugar
1 tbsp. soy sauce
1 tsp. celery seed
1 tsp. chili powder
Directions:
Trim excess fat off ribs. Place ribs in slow cooking pot. In mixing bowl combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs. Cover and slow cook at setting #3 for 7 to 8 hours, setting #4 for 5 to 6 hours, or setting #5 for 3 to 4 hours. Reduce to setting #2 for serving.
Makes 4 servings
source: http://www.dotcomwomen.com/
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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, May 25, 2008
Burger Recipes for the Grilling Season
Be it Backyard Entertaining or a Family Barbecue, Summertime gives you the chance to get out of your kitchen and start grilling outdoors. With Memorial Day announcing the onset of the Grilling season, it's time to start collecting recipes for the All Time Favorite Snack - BURGERS. And no more dull and boring burgers this season. Try these creative recipes and liven up the season.
- Tex-Mex Burgers
- Bacon and Blue Burgers
- Mediterranean Burgers
- Brie Burgers
- Asian-Style Mushroom Burgers
- Grilled Portabello Burgers
- Potato Mushroom Burgers
- BBQ Burgers
- Refried Bean Burgers
- Garden Burger
- Making Stuffed Burgers
Tex-Mex Burgers
A couple of canned products from the Mexican section of your supermarket make these Southwestern-style burgers a cinch to make.
Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
1 canned chipotle chile in adobo, chopped, or to taste
1/2 cup (125 ml) shredded Monterey Jack or other mild cheese
1/4 cup (60 ml) canned roasted green chili peppers
1/4 cup (60 ml) finely chopped onion1/4 cup (60 ml) chopped cilantro (coriander leaves) (optional)
1 tsp (5 ml) chili powder1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Method:
Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.
If you agree with me that blue cheese makes just about anything taste better and that crispy bacon belongs to the candy food group, you'll love these stuffed burgers.
Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
2 Tbs (30 ml) Worcestershire or soy sauce
Salt and freshly ground pepper to taste
2-3 strips bacon, fried crisp and crumbled
1 cup (250 ml) crumbled blue cheese
Method:
Mix the meat with the Worcestershire sauce, salt, and pepper and form into 8 or 12 patties. Combine the bacon and blue cheese and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.
Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
Salt and freshly ground pepper to taste
1/4 cup (60 ml) shredded mozzarella or fontina cheese
3 Tbs (45 ml) chopped green or black olives2 Tbs (30 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) chopped capers
2 Tbs (30 ml) chopped pine nuts (pignoli)
2 Tbs (30 ml) chopped fresh parsley
Method:
Mix the meat with the salt and pepper and form into 8 or 12 patties. Combine the remaining ingredients and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.
Here is a sophisticated take on the classic cheeseburger. You can use any cheese you like in this recipe, but you'll be hard pressed to improve on the creamy texture and bold flavor of Brie.
Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
Salt and freshly ground pepper to taste
4-6 oz (100-150 g) Brie cheese with rind, cut into slices
Method:
Form the meat into 8 or 12 patties. Season generously with salt and pepper and divide the sliced Brie between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.
Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
6-8 dried shiitake or black mushrooms, soaked in hotwater for 30 minutes, stems removed, finely chopped
2-3 cloves garlic, finely chopped1 scallion (spring onion), green and white parts, finely chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
3 Tbs (45 ml) soy sauce1 Tbs (15 ml) sesame oil
1 Tbs (15 ml) chopped fresh ginger
1 tsp (5 ml) Chinese five-spice powderSalt and freshly ground pepper to taste
Method:
Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.
Ingredients:
8 md Portobello mushrooms
1 c Olive oil1/3 c Fresh lemon juice
5 Cloves fresh minced garlic2 bn Fresh basil, chopped
1 bn Fresh oregano, chopped3 tb Fresh parsley, chopped
1 t Fresh thyme, choppedSalt and freshly ground black pepper to taste
8 slices mozzarella cheese8 kaiser rolls (or 2 loaves of Italian Bread)
8 romaine lettuce leaves8 slices large, fresh tomato.
Method:
Peel the mushrooms; brush away any dirt before you cut away the stems.
Combine the oil, lemon juice, garlic, fresh herbs, salt and pepper to make a marinade.
Add the mushrooms and the sliced mozzarella; marinate at room temperature for about an hour.
Grill the mushrooms over hot coals for about 2 minutes on each side.
Remove from the grill and allow to rest for 5 minutes.
Serve the mushrooms on lightly toasted kaiser rolls with the lettuce, sliced tomatoes and marinated mozzarella cheese.
Cut each roll into quarters and serve.
Makes 8 burgers
Potato Mushroom Burgers
Ingredients:
3 Garlic cloves; minced
1/2 c Mushrooms; finely chopped
4 Scallions; thinly sliced1 tb Canola oil
1/2 c Cashews, raw; unsalted2 1/2 c Potatoes; mashed
3/4 c Carrots; grated
2 ts Ginger root, fresh; grated
Salt and pepper to taste
1/4 c Bread crumbs; dry
1/2 c Sesame seeds
Method:
Sauté garlic, mushrooms and scallions in oil until vegetables are limp, about 5 minutes.
Meanwhile, place cashews in a blender or food processor and grin to a coarse meal.
Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs a mix well. The mixture will be soft and moist.
On a large baking sheet or bread board, make 8 to 10 beds of sesame seeds for patties.
Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously.
Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on ea side, until medium brown.
Makes 8 to 10 patties.
Variation: Sauté burgers in olive oil until golden brown.
Ingredients:
1/2 cup walnuts
3/4 cup cooked rice
1/2 onion, chopped
2 tsp. oil
1 Tbsp. chopped mushrooms
1/2 Tbsp. barbecue sauce
salt and pepper to taste
dash garlic powder flour
Method:
Process walnuts in food processor and pour into a bowl.
Process rice and pour in with walnuts.
Sauté onion in oil until tender and add to walnuts and rice along with the rest of ingredients except flour.
Add enough flour to make patties. Make the patties and refrigerate for 1 hour.
Fry in a little oil for several minutes, turning occasionally.
Serve on a bun with barbecue sauce and pickles.
Makes 3 burgers
Ingredients:
2 cups instant refried beans, prepared according to package instructions
1/2 cup stock or water, ONLY if needed
1 cup cooked rice 1 cup toasted seeds
2 Tbsp. nutritional yeast
1/4 cup tamari
1/4 tsp. oregano
1/4 tsp. thyme
1/2 cup raw grated carrots
2 cups rolled oats or bread crumbs
Method:
Mix all ingredients together and form into patties. Freeze, then take out and fry or bake. Mustard can be added for a different taste.
Makes 10-12 burgers
Garden Burger
Made using garden fresh summer veggies
Ingredients:
1 medium eggplant, sliced crosswise into six
3/4 inch slices. 1 large Bermuda onion, peeled and sliced into
6 disks 1 large zucchini squash, sliced lengthwise into 6 strips
1 large yellow summer squash, sliced lengthwise into 6 stripes
six 1/2 inch slices of beefsteak tomato
Marinade:
3/4 cup virgin olive oil
3 cloves garlic, crushed
1 Tbs parsley, chopped
1 Tbs crushed basil
1 Tbs oregano
1 Tbs rosemary
1 tsp thyme
6 oz V-8 Juice
1/3 cup herb-flavored wine vinegar (such as tarragon vinegar)
6 whole wheat pitas or 6 sliced Italian rolls
Celery salt
Method:
Marinate the vegetables in the marinade for at least 2 hours. Grill vegetables on both sides over medium-hot coals until they are tender and slightly charred. Lightly grill the bread. Layer the vegetables in the bread. Sprinkle with celery salt.
How to Make Stuffed Burgers
'Stuffed' burgers are actually 'Stuffed' Patties. A filling of your choice is stuffed between two patties, thereby making a mini patty burger within the actual burger. Here are some tips to make these exquisite Stuffed Burgers.
1. Take a Burger Patty and top it with a filling of your choice. Then top it with another patty. Seal the edges and cook.
2. Make thin patties or the double patty will make the resultant bigger patty and the burger large and unmanageable.
3. If cooking, use a WIDE spatula to flip and don't flip too much. Cook on low temperature and for a longer time to avoid getting burned outer skin and raw insides.
4. Mustard ketchup pickle cheese can be mixed and matched with other ingredients to make the stuffings. Some popular suggestions are:
Fresh mushrooms and Swiss cheese
Pepperoni with Sauce
Grated cheddar cheese, pickles slices and chopped onions
Mozzarella cheese, pizza sauce and pepperoni
Cooked pieces of mushrooms or other veggies with diced tomato and shredded cheese
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