1 pound ground chuck (20% fat) Do not substitute other types of ground beef.
1/4 teaspoon salt
Prepare right before grilling – not ahead of time. Get your grill or burner hot before beginning.
Put the ground beef in a bowl. Lightly break up the meat with your hands and sprinkle evenly with the salt. (Note: use only 1/4 teaspoon. This much helps prevent loss of the burger juices and keeps the burgers from following apart. However, too much salt causes the beef to congeal.)
After you’ve seasoned the meat, divide it into 4, and with lightly cupped hands, shape into patties. As soon as the patties hold together, stop! Over handling will cause the beef to become rubbery when cooked.
Make a shallow indentation in the center of each patty. This keeps the burger flat and prevents the formation of a “bubble burger” when cooking.
Gas Grill Prep: Turn the grill on. Scrape off any debris with a grill brush. Grab a wad of paper towels with a pair of long-handled tongs and dip them in a bowl of vegetable oil. When the towels have absorbed the oil, run them over the cleaned grill grate. The oil will burn off at first. Continue to dip the towels into oil and slick down the grate; it will become “nonstick.” When the grate turns black and glossy, your grill is good to go.
Put the burgers on the grill.
Flip the burgers just once—after they’ve developed deep brown grill marks—and don’t be tempted to press on them. Pressing down on the burgers as they cook squeezes out the flavorful juices, which end up in your grill (causing flare-ups) instead of in your burgers.
Take the temperature in the center of each burger with an instant-read thermometer.
Medium Rare: 125 to 130 degrees, 2 to 3 minutes per side
Medium: 135 to 140 degrees, 3 to 4 minutes per side
Medium Well: 145 to 160 degrees, 4 to 5 minutes per side
Well Done: 160 degrees and up, 5 minutes and up per side
1 pound lean ground beef
1/4 cup butter
1/4 cup all-purpose flour
2 – 10 ounce cans beef broth
1/2 cup water
3/4 cup chopped or shredded carrots
3/4 cup chopped celery
4 cups peeled, cubed, red skin potatoes
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Kitchen Bouquet browning sauce
2 cups cubed Velveeta cheese (or Cheddar, but soup will not be as creamy)
1-1/2 cups milk
1/4 cup sour cream
1/4 cup dried potato flakes (optional)
Brown the hamburger in a large skillet. Remove the hamburger from the skillet and set aside. Discard fat in skillet.
To the skillet, add the butter and flour. Add the vegetables (carrots, celery and potatoes) and cook for 5 minutes, stirring often.
Put the hamburger and vegetables in a slow cooker. Add the basil, parsley, Worcestershire sauce, Kitchen Bouquet and the rest of the beef broth. Cook on low for 6 to 8 hours.
About 1/2 hour before you are ready to eat, add the cheese, milk and sour cream to the slow cooker. If a thicker soup is desired, stir in the dried potato flakes. Continue to cook on low for 20 minutes (Do not let it boil.)
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated/cut into small, same-size florets
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Preheat the oven to 400 degrees F. Grease a large casserole dish or baking sheet.
Place the olive oil and garlic in a large bowl, stir. Add cauliflower and mix well.
Pour into the prepared casserole dish or baking sheet. Bake for 25 minutes, stirring halfway through.
Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
4 pounds seedless grapes (red, green or some of each)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/2 cup white sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
Wash grapes. Dry well. (While you can slice them in half for easier eating, it will make the salad watery. It’s better to leave them whole.)
In a large bowl, mix together the cream cheese, sour cream, white sugar, brown sugar, and vanilla. Add grapes and mix until evenly incorporated.
Refrigerate overnight. This allows the flavors to blend. (It will not taste as good if you skip this step.)
If you sliced the grapes in half, then drain off any excess liquid before serving.
2/3 cup mayonnaise
1/3 cup ranch salad dressing
1/2 teaspoon paprika
3/4 cup Panko Japanese-style unseasoned bread crumbs
4 chicken thighs (with bone or boneless)
Preheat oven to 375 degrees F. Line a baking pan with aluminum foil; coat with cooking spray.
Combine mayonnaise, ranch dressing and paprika in a bowl; mix well.
Mix panko into another bowl.
Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat.
Place in the prepared baking pan; spritz thighs with cooking spray.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour for thighs with bone or 30 minutes for boneless thighs.
1/2 apple, sliced thin
swiss cheese, grated
cheddar cheese, grated
2 slices whole wheat bread
In a medium skillet, cook the apple slices in butter over medium heat for about 3-4 minutes (until tender), turning once. Transfer to paper towels to drain.
Add a little olive oil to the skillet and add one slice of bread.
Sprinkle the grated swiss and cheddar on top of the bread. Lay cooked apple slices on top.
Spread fig jam on the remaining slice of bread and lay on top (jam side down) of the
Cook sandwich, turning once, until golden brown on both sides.
1/2 cup butter
1/4 cup sugar
1/4 cup flour
2/3 cup evaporated milk
2 (15 ounce) cans whole kernel corn, drained (do not use frozen corn)
2 tablespoons sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Lightly grease a 1-1/2 quart casserole dish.
In a large saucepan, heat butter and 1/2 cup sugar until butter is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.
Bake in preheated oven for an hour and 20 minutes minutes, until a knife inserted in center comes out almost clean.
Mix together topping (2 T sugar and 1/2 t. cinnamon) and sprinkle some (or all) over top.
1 large head of cabbage
1/3 c. rice, uncooked
2 (8-ounce) cans of tomato sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 lb. lean ground beef
1 egg, beaten
1/4 cup chopped onion
1 garlic clove, crushed
1 teaspoon salt
1/4 teaspoon pepper
Cook the rice (Bring 2/3 cup water to a boil. Add rice, reduce heat to low and simmer for 20 minutes. Do not overcook.)
In a large, wide saucepan, bring lightly salted water to a boil. Add the cabbage and cook for about 4 minutes or until softened; drain. Run cold water over cabbage to cool slightly, drain again. Pull off 8 to 12 large leaves for rolls. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside. Chop some of the remaining leaves and line the bottom of a slow cooker. Refrigerate the rest of the cabbage for another meal.
In a medium bowl, mix together the tomato sauce, brown sugar, lemon juice and Worcestershire sauce.
In separate bowl, add 1/3 cup of the tomato sauce mixture. Stir in the cooked rice, egg, onion, garlic, uncooked beef, salt and pepper and mix well.
Roll 2 to 3 tablespoons of the beef mixture in a cabbage leaf; secure with toothpicks. Repeat until all the beef mixture has been wrapped.
Add the stuffed cabbage to the slow cooker. Cover with the tomato sauce mixture.
Cook on low for 6 to 8 hours.
(Optional – serve with plain boiled white potatoes.)
1 pound pasta (macaroni, ziti or fusilli)
1 tablespoon extra-virgin olive oil
1 large head cauliflower
1 cup chicken stock
3 tablespoons butter
4 cloves garlic, finely chopped
3 tablespoons flour
3 cups whole milk
pinch of nutmeg, grated
pinch of sage, ground
2 tablespoons Dijon mustard
1 cup sharp white Cheddar cheese
1 cup Gruyere cheese
1 cup shredded Parmigiano cheese
1/3 cup bread crumbs
- Preheat the oven to 400 degrees F.
- Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
- In a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat.
- Cut the cauliflower into florets. Add them to the pot along with the chicken stock. Cover and steam for 10 minutes or until tender. Remove cauliflower from pot and set aside. Discard broth from pot.
- Over medium heat in the same pot, melt the butter, then add garlic. Saute for 3 to 4 minutes. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage.
- When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
- Drain the pasta, add in the cauliflower, stir in the cheese sauce,
and transfer to 13 x 9 inch baking dish.
- Cover with foil and bake for 40 minutes (on a baking sheet to catch the bubble-over).
- Remove the foil, top with bread crumbs and remaining cheese and bake for an additional 15 minutes.
3 tablespoons mayonnaise
3 tablespoons vanilla yogurt
1 tablespoon lemon juice
2 sweet apples, cored and chopped
1 cup seedless grapes, sliced in half
1 cup celery, diced
1 cup chopped walnuts
In a medium sized bowl, whisk together the mayonnaise, yogurt and lemon juice. Stir in the apple, celery, grapes, and walnuts.
If desired, serve on a bed of fresh lettuce.