In a large mixing bowl, tear the White Castle Hamburgers into pieces and add diced celery and seasonings.
Toss and add chicken broth.
Toss well.
Stuff cavity of turkey just before roasting.
Makes about 9 cups (enough for a 10-12 pound turkey).
Note: If hamburgers are bought at a White Castle restaraunt, remove the pickles.
In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
Mix cream cheese and mustard together and spread on bottom of large, shallow serving dish.
Spread onions evenly on top of mixture.
Put burgers in food processor until blended and spread evenly over onions.
Cut cheese into chunks, add milk and melt in microwave for 1-2 minutes. Stir until creamy.
Pour cheese mixture over burgers. Sprinkle parsley flakes on top.
Heat for 3-4 minutes on high in microwave or 20 minutes in oven.
Serve with a large bag of tortilla chips.
Stuffing:
Preheat oven to 350
Place hamburgers in casserole dish.
Cover with broccoli, then the melted cheese.
Crush the crackers and mix with the melted butter.
Place this on top of casserole.
Bake at 350\u00b0 for 45 minutes.
FINELY mince one medium onion by hand, or by pulsing in a food processor; PLACE onions into a heavy-bottomed non-stick or stainless steel skillet; ADD 2 tablespoons water and 3/8 teaspoon kosher salt; COOK onions over medium heat until onions are translucent and most water has evaporated (replenish water if necessary to keep onions just moistened); SPREAD onions evenly and levelly in a 15 x 12 baking sheet; LOOSELY cover; PLACE sheet of onions into freezer until almost frozen, adhering to bottom of baking sheet.
START with a clean oven; ...
In large mixing bowl, tear burgers and buns in pieces.
Add celery and seasonings.
Toss and add chicken broth.
Stuff turkey or use as a side dish.
Separate hamburgers and pickles from bun tops and bottoms.
Spray a 9x13 baking dish with nonstick cooking spray.
Line entire pan, coming up halfway on the sides of the pan with the bottoms and tops of the buns.
Chop and crumble the hamburger,and sprinkle over the buns evenly.
Sprinkle with the cheese.
Combine eggs,milk ,salt and pepper, green chilies (I would throw in a shot or two of Tabasco sauce).
Pour this mixture over the cheese.
Cover and chill overnight.
Remove from refrigerator 15 minutes before baking.
Bake ...
dd the turkey and the stuffing and mix to combine. In
>Stuff as directed in stuffing recipe, and brush with melted
ill the cavity with the stuffing (recipe later). Tie the cavity with
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
et rest.
Press leftover stuffing into a sprayed 9-inch
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
Preheat oven to 350F degrees.
Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteing until tender. Add cumin, salt and pepper. Add tomatoes and warm, but do not overcook. Set aside to cool.
Combine cornbread, bread crumbs and chorizo in a bowl. Add vegetable mixture and using two forks, toss together. Add egg. Toss to mix. Add small amounts of stock, tossing to achieve stuffing consistency. Bake in a covered dish in 350F degree oven for 30 minutes.
Preheat oven to 375\u00b0.
Generously grease and flour 3 (9-inch) round cake pans.
Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
Cool. Beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar.
Continue beating until shiny, stiff peaks form.
Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
Stir in melted white chocolate.
Prepare white chocolate custard recipe: In a large heavy saucepan,
s melted.
Serve with White Wine Sauce and sprinkle with