1 lb. ground beef
1 c. diced potatoes, carrots, celery
(roughly 1/3 cup of each)
1/4 c. chopped onions
1 to 2 garlic cloves
1 can rotel diced tomatoes and green chilies
1 tblsp of worchestershire sauce
crushed seasoned crackers or bread crumbs incase mixture is to loose
Salt and pepper or dash to taste
Brown beef. Cook vegetables until nearly done in a small amount of water. Saute the onions and garlic in a little bit of olive oil. Combine all ingredients, add crushed seasoned crackers or bread crumbs if a stiffer patty is needed. Grill, fry, etc. Serve on hamburger buns.
Now remember here, you can do what you want with the mixture. Add to it, remove things from it. I found out that if you refrigerate the patties for a few hours, that they hold there shape better and also if you dredge them in flour before you fry them, they cook better
Recipe From: John Sutton @ The Cooking Inn
Lemon Grilled Shrimp
24 lg. shrimp
1/2 c. lemon juice
1/2 c. vegetable oil
1 tbsp. chopped parsley
2 cloves minced garlic
2 tsp. lemon rind
2 tsp. dry mustard
1/4 tsp. cayenne pepper
Pinch black pepper
Peel shrimp, leaving on tails and devein. Put in plastic bag and set in bowl. Stir remaining ingredients; pour over shrimp and close bag tightly. Squeeze gently to coat shrimp. Refrigerate 30 minutes. Remove shrimp reserving marinade. Thread each shrimp onto soaked wooden or metal skewer, pushing skewer through shrimp near each end, leaving center free. Cook shrimp on greased grill over medium hot coals or medium setting, brushing oven with marinade for 2 minutes each side or until pink and firm to touch. Makes 8 servings.
Bread with Walnut Spread
10 walnuts, shelled & coarsely chopped
1 tsp. garlic, chopped
1 tblsp. olive oil
1 tblsp. safflower oil
1 tblsp. parsley, chopped
Salt & pepper to taste
6 sm. slices Italian or French bread
Put all ingredients except bread in a food processor and puree or crush to paste. Toast bread, spread on walnut paste and broil under preheated broiler until paste begins to brown. Serve warm. Serves 2.
Grilled Chicken Wings Teriyaki Style
40 chicken wings
36 oz. teriyaki sauce
1 c. sesame seeds
Trim and discard the wing tips. Cut the wings in half. Cover with teriyaki and marinate for at least 4 hours. Grill over charcoal until crisp and browned or broil until crisp and browned.
Marinate eggplant in seasoned olive oil. Grill eggplant slices. Chop prosciutto and tomato. Arrange on eggplant placed on top of garlic toast. Top with Parmesan. Broil 2-3 minutes until cheese turns brown. (Can also be served cold.)
Grilled Herb Breadsticks
1 lb. loaf French bread
1 1/4 c. margarine or butter, melted
1 tsp. dried dill weed
1 tsp. dried rosemary leaves, crushed
Heat grill. Cut bread crosswise into 3 equal sections. Cut each section lengthwise into 6 sticks approximately 8 to 10 inches long and 1 1/2 inches thick. In shallow pan, combine margarine, dill weed and rosemary; blend well. Dip each breadstick into margarine mixture, coating all sides. When ready to barbecue, place breadsticks on gas grill over medium low heat or on charcoal grill 4 to 6 inches from medium coals. cook 7 to 12 minutes or until lightly toasted, turning frequently. Makes 18 breadsticks. Broiler Method: Prepare breadsticks as directed above. Broil 6 to 8 inches from heat 10 to 15 minutes or until lightly toasted, turning frequently.
Grilled Apple Rings
1/3 c. sugar
1/4 tsp. ground cinnamon
4 med. baking apples, cored and cut
crosswise into 1-inch slices
1/4 c. margarine, melted
Mix sugar and cinnamon; reserve. Brush both sides of apple slices with margarine. Grill apples 3-4 inches from medium coals 8 minutes; turn. Sprinkle with sugar mixture (sugar melts while other side browns). Grill 5-10 minutes longer until tender. Yield: 4 servings.
Dill Sauce
1 lg. cucumber, seeded, grated and
well drained
3/4 c. sour cream
1/8 tsp. paprika
1 tsp. chives, chopped
2 tblsp. lemon juice
1/4 tsp. salt
1 tsp. dill
Combine above ingredients. Great with fish and chicken that has been grilled. Grilled Vietnamese Pork Salad
1/2 lb. boneless pork shoulder,
trimmed of excess fat
3 lg. cloves garlic, minced
2 tblsp. low sodium soy sauce
1 tblsp. vegetable oil
1 med. onion, thinly sliced
1 1/2 tblsp. cider vinegar
2 tbsp. freshly squeezed lime juice
1/4 c. chopped mint, plus 2 tblsp.
julienned mint leaves
1/4 hot chili pepper, seeded and
chopped
1/4 tsp. hot bean paste
1/2 tsp. sugar
1/4 tsp. salt
2 lg. white turnips, peeled
2 lg. carrots, peeled
3 c. thinly sliced Romaine lettuce
leaves (about 1 lg. head)
3 c. thinly sliced Savoy cabbage
(about 1 sm. head)
1/2 c. unsalted peanuts, coarsely
chopped
Heat oven to 350°F. In a medium bowl, toss pork with garlic and soy sauce. Set aside to marinate at room temperature for about 1 hour. In a medium-sized, ovenproof skillet, over medium-high heat, add 2 teaspoons of the vegetable oil. Add the onion slices and cook, stirring occasionally, until the onions are evenly browned, about 5 minutes. Place the skillet in the oven and cook, stirring occasionally until the onions are dry and deep brown, about 25 minutes. Remove onions from skillet and set aside. In a medium bowl, whisk the vinegar, lime juice, chopped mint, hot chili pepper, bean paste, sugar, salt and 1/3 cup water to blend. Set the dressing aside. Using a food processor fitted with a grating disk, or a hand-held grater, shred the turnips. Place them in a bowl and toss them with 3 tablespoons of the dressing. Shred the carrots and place them in another bowl and toss with 3 tablespoons of the dressing. Prepare the grill. Grill pork over high heat for about 10 to 15 minutes on each side or until desired doneness. Remove to warm platter and allow to sit for about 10 minutes. Cut pork into 1/4 inch thick strips. Set aside to cool further. In a large bowl, toss the lettuce, cabbage, julienned mint, pork and remaining dressing. Arrange the turnips and carrots on opposite sides of 4 to 6 salad plates and place the pork and salad mixture in the center. Sprinkle with the charred onions and chopped peanuts. Serves four to six.
