1/2 pound bone-in rib lamp chops (not loin chops)
Preheat Hamilton Beach electric grill on sear for 10 minutes.
Grill lamb chops for 3 to 4 minutes on one side, then turn and grill another couple of minutes until temperature reaches 138 to 140 degrees.
2 porterhouse steaks (1-1/2 inches thick; about 2 pounds each)
salt and pepper
1 tablespoon vegetable oil, plus more for the grill
Spice Rub:
3 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon yellow mustard seeds
1 tablespoon packed light brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon ground allspice
Mustard Butter:
4 tablespoons unsalted butter, at room temperature
3 tablespoons spicy brown mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
salt and pepper
Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Refrigerate for 30 minutes.
Meanwhile, preheat a grill to medium high. Lightly oil the grates.
Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 teaspoon salt and a few grinds of pepper.
Grill the steaks until well marked, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4 to 5 more minutes.
Flip the steaks and cook 4 to 5 minutes, then rotate 90 degrees and cook 4 to 5 more minutes, or until a thermometer inserted sideways into the center of the steaks registers 125 degrees F for medium rare.
Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter.
7 ounces dried wide rice stick noodles*
Sauce
2 tablespoons dark soy sauce (from Asian grocery store)
2 tablespoons oyster sauce
2 tablespoons water
2 teaspoons light soy sauce
2 teaspoons white vinegar
2 teaspoons sugar
Stir Fry
3 tablespoons vegetable oil, divided
2 cloves garlic cloves, very finely chopped
5 ounces tofu or chicken thighs (boneless, skinless, sliced)
1 large egg
(amount not specified) vegetables such as broccolini, pak choy or bok choy, sliced thin
Instructions
— Heat 1 tablespoon of the oil in a very large heavy based skillet or wok over high heat.
— Add garlic, cook 15 seconds. If using chicken, add it now and cook until chicken mostly changes from pink to white. If using tofu, add at the same time as vegetables.
— Add vegetables and cook another minute or two.
— Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
— Return wok to stove, heat 2 tbsp oil over high heat.
— Add noodles and sauce. Toss as few times as possible to disperse sauce and make edges of noodles caramelize.
— Quickly add chicken/tofu and vegetables back in, and toss to disperse. Serve immediately.
*Pad See Ew is traditionally made with Sen Yai fresh rice noodles which are wide, flat rice noodles. You can substitute dried Pad Thai noodles.
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 or 5 sections* 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.
*Note: Burgers should be 1/2 to 3/4 inches thick for best cooking. Thicker burgers tend to char on the outside but still be bloody on the inside.
Gas Grill: 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.
Hamilton Beach Electric Grill: Do not use oil or non-stick spray. It will smoke and smell. Pre-heat on Sear for 10 minutes (regardless of red/green light status). Add burgers, cover and cook for 4 minutes. Turn over, reduce heat to 400, cover and cook for another 3 – 5 minutes until interior meat temperature is 135 degrees Fahrenheit for medium burgers. If making cheeseburgers, wait until burger has about 1-2 minutes left of cooking time before adding cheese.
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
Day before
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)
cooking spray
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 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)
Topping:
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.)