rtight container at room temperature for up to 6 months.
n the refrigerator for at least 1 hr for seasonings to \"work
se my electric frying pan for this.) Add the chicken to
In a bowl, mix the beef, onion, ham, egg, mustard, breadcrumbs and cream. Season with salt and black pepper. With wet hands, form into 4 burgers. In a separate bowl, mix the mayonnaise and ketchup. Heat the oil in a large frying pan and fry the burgers for 3-4 mins on each side, until browned. Drain on paper towels.
Spread the cut surfaces of the buns with the ketchup-mayonnaise sauce. Layer the rolls with the lettuce, burgers, cheese, tomatoes and cucumber, spreading the remaining ketchup mixture in-between.
Prep and heat grill.
Meanwhile, stir together ground beef, chopped onion, salt, pepper and 2 tablespoons mustard in medium bowl. Form into 6 large (1/4-inch thick) patties; set aside.
Combine all relish ingredients except cucumbers, tomatoes and onion rings in medium bowl. Add vegetables; toss to coat. Place hamburgers on grill. Grill, turning once, until desired doneness (10 to 15 minutes for medium). Spoon relish onto hamburgers. Great on onion burger buns!
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
n preheated 300 F oven for 6 minutes or until bread
saute chopped onion add burgers and brown on both sides.add 4tbs lemon juice 4tbs tamarind or prune butter 1large can crushed tomatoes 1 can tomato sauce cubed carrots cubed potatoes salt and dash of sugar cover and simmer for one hour or till vegetables are tender
If it's too sweet for you, add a bit of
Place saucepan over medium heat.
For CREAM OF MUSHROOM or CREAM OF CELERY: melt butter and saute veggies.
For ALL: combine starch, liquid, and spices in a container with a tight fitting lid. Shake vigorously until well combined. Add to saucepan and stir constantly until thick.
To finish CHEDDAR CHEESE: Remove saucepan from heat. Add cheese and stir until melted.
For the mix:
Grind the
nd cook over low heat for 2-3 minutes more, shaking
For sauce, cook onion and green pepper in butter until tender. Add soup, water and thyme.
Cook over low heat for 10 minutes. Stir often.
Serve over sizzling hamburgers.
Grate the potato and then the onion in a large bowl.
Add 1 of the eggs and mix with spoon or hands (you can add the salt and pepper at this time if you like).
Add the beef (or chicken) and the other egg, mix until well blended.
Add the breadcrumbs until the mixture sticks together but is not too dry.
Remember to add salt and pepper.
Shape mixture into 4 patties, each about 3/4-inch thick.
You can bbq, fry or broil the burgers for 10-15 minutes.
enjoy.
Shape beef in patties a bit thicker than your usual hamburger; meat will puff up in cooking. Place 1 layer in bottom of pot. Top with a layer of sauce. Place a second layer of patties. Add more sauce. Continue doing this until all patties and sauce are in the pot. Cook on low for 8 hours.
esired amount of vanilla wafers for hamburgers, rounded side down.
On
medium bowl and marinade for 2 hours.
Place chicken
We have two recipes for Eggplant (Grandma's own).
Try them both!
In a soup pot, saute' carrots and celery for 5 minutes.
Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.
Get hamburgers out of the freezer.
Put them in a pan and cook them on the stove for maybe 6 hours.
Take the flipper and put them on the bread.
Then you eat them.
Put ketchup, mustard and mayonnaise on, too.
Pickles, too.