Recipes published in ‘Burgers’

Bouillabaise

Recipe

7 Aug

BOUILLABAISE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Seafood
Mrs. G Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
4 Cloves garlic finely chopped
1 28 ounce Can tomatoes (coarsely
1 pound Fin fish (red snapper
chopped) with liquid
flounder — trout)
2 cup Fish stock — clam juice or
1/2 lb shrimp, lobster — (1/2 to 1)
chicken broth
scallops — crab meat-any or
1/2 cup Dry sherry
all
2 teaspoon Salt
18 sm Clams, mussels — or lobster
1/2 teaspoon thyme, basil — saffron
claws-any or all
Pepper to taste
1/4 cup Olive oil
Fresh chopped parsley for
1 lg Onion finely chopped
garnish
2 Shallots minced

Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp,
lobster, crab. Scrub clams and mussels. Saute onions, garlic and shallots in
oil on low heat until lightly golden. In a large pot, put in all liquids and
seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes.
Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with
parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.

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Filed under: Burgers

Old-time Meatloaf

Recipe

23 Nov

Title: Old-time Meatloaf
Categories: Meats
Yield: 1 Servings

1 lb Shoulder beef
1/2 lb Stewing veal
1/4 lb Shoulder pork
2 Eggs, beaten
1 c Cracker or dry bread crumbs
Salt and pepper to taste
Sage or other seasonings

Put beef, veal and pork through food processor. Add
beaten eggs, dry bread crumbs, salt, pepper, sage or
other seasonings to taste. Mix and shape in a loaf.
Bake in a roast pan one hour at 375F. Source Heritage
Recipes Chatelaine.ch

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Filed under: Burgers, Low Cal, Low Fat Cal, Low Fat Low Cal, Pesach, Potatoes, Vegetables

The Ultimate Cookie

Recipe

19 Dec

Title: The Ultimate Cookie
Categories: Cookies
Yield: 30 servings

3/4 c Golden flavour crisco
1 1/4 c Brown sugar
1 Egg
2 tb Milk
2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 c Chocolate chips
1 c Coarsely chopped pecans
Or walnuts

Recipe by: Crsico
Preheat oven to 375F. Cream crisco and brown sugar in large bowl at medium
speed for 2 minutes, or until light. Add egg, milk and vanilla, beating 1
minute, or until thoroughly blended. Combine flour, salt and baking soda.
Add to creamed mixture gradually, beating on low speed 1 minute, or until
just blended. Stir in chocolate chips and pecans. Drop dough by heaping
spoonfuls (2Tbsp) on ungreased baking sheet. Bake 6 to 9 at a time leaving
about 3 inches between cookies for spreading. Bake at 375F for 8 to 10
minutes. Cookies will still appear moist when baked. Cool 2 minutes, then
remove to cooling rack.

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Filed under: Burgers, Ground Beef, Restaurants

Potatoe Vegetable Chowder

Recipe

5 Sep

Potatoe Vegetable Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Newcomer
3 tablespoons Margarine — or butter
1/4 cup Onion — chopped
3 teaspoons Chicken-flavor instant — bouillon
1/4 teaspoon Dried thym4e leaves
1/8 teaspoon Pepper
2 cups Milk
1 cup Water
2 cups Potatoes — diced cooked and

1 cup Cubed cooked ham
1 package Frozen mixed vegetables — thawed

Melt margarine in large saucepan over low heat. Stir in onion; cook until
tender. Stir in flour, bouillon, thyme and pepper. Cook until mixture is
smooth and boubly. Gradually stir in milk and water; cook over medium heat
until mixture boils and thickens, stirring constantly. Add potatoes, ham and
vegetables. Reduce heat; simmer 10 minutes or until vegetables are tender,
stirring occasionally.

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Filed under: Burgers, Grains, Low Fat Cal, Low Fat Low Cal

Roys Salsa

Recipe

6 May

Title: ROY’S SALSA
Categories: Tex-mex
Yield: 1 servings

1 tb Oil
1/4 c Onion, minced
1 tb Garlic, chopped
3 Chiles, serranos, minced
28 oz Tomatoes, canned
2 Bay leaf, dried
1/8 ts Thyme
1/2 ts Chile, ground, red, new mexi
1 tb Vinegar
1 ts Pepper, black, freshly groun

1) Heat oil in a skillet and saute onions and garlic
until soft but not brown. Add minced chiles and saute
another couple of minutes. 2) Add tomatoes, bay
leaves, thyme and chile and simmer, covered, for 30
minutes, stirring occasionally. 3) Pass half to two
thirds of the mixture through a food mill back into
the same skillet. Discard solids. Increase heat and
reduce to desired consistency. Add vinegar and black
pepper. Taste for salt and adjust seasonings.
Refrigerate until used. Source: Overton Anderson

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Filed under: Burgers, Fruits, Grill Broil Mt, Grilling, Ground Beef

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Recipes published in ‘Burgers’

Bouillabaise

Old-time Meatloaf

The Ultimate Cookie

Potatoe Vegetable Chowder

Roys Salsa

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