first recipe Potato Cakes.
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71DartGuy
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I hope you like Bleu Cheese. If not, you can use feta which is a little milder. I take the patty in the palm of my left hand and make a small indention. Place about a tablespoon of either of the cheeses above and fold the meat around it so it is in the center of the patty. Place the patties in a glass baking dish and shake a little worchestershire sauce and fresh black pepper over them. Lastly, pour some of your favorite red wine in the dish (about a quarter of an inch) and put them in the fridge for about 10 minutes- a little longer is fine but dont go much more than 30 minutes or the patties will get soggy. I like a good hearty roll from a deli< butter both sides, grill until crispy, put the burgers right on top and serve with a little ketchup. Keep in mind that with the cheese in the middle they dont take near as long to cook. I like mine a little pink in the middle (insert jokes here!) so I cook them for about 8 minutes or so. ONLY FLIP THEM ONCE! One sure fire way to ruin a burger is to keep f^%$ing with it!! Enjoy
Small Block
Well-Known Member
Try this. I make big ones. The kind you can see the burger off every side of the bun. Take your ground beef and place it in a bowl. Finely dice an onion, bell peppers, and fresh cilantro. Add to the ground beef and kneed together. Add A1 sauce with salt and pepper. Shake in a little Italian dressing along with some of my "Bar-X" BBQ powder and mix well. Place a ball on the cutting board and make a 5" pattie. Cook to desired liking and jump back jack. Add 1 MGD and some cauliflour salad and i'll garantee no one will take it away from you. I'll post the salad recipe later. For those of you that really cook i have the phone # of a bulk spice dealer that will ship it to ya and it is much fresher and cheaper than you get at any Wal Mart. Just ask.
My wife made up this recipe in "home economics" class" when she was in high school. I don't even think they have "homec" in schools anymore. lol We continue to make this casserole and it's a quick and easy meal.
Hamburger Casserole:
Ingredients: 1 pound hamburger, 1 can tomato soup, 1 large can pork and beans and 1 large bag of reg. potato chips.
In a small frying pan, brown 1 pound of hamburger. Salt and pepper to taste.
In a casserole dish add 1 can of tomato soup and 1 large can of pork and beans.
Stir in the hamburger.
Crush the potato chips and spread over casserole.
Bake @ 350 degrees for 45 minutes.
Serve with buttered bread.
Serves 4
Longgone
John/68 Barracuda & Dart
Good food rates right up there with Mopars for me Jim! :-D
QUOTE=swinger340;491118]cool keep them coming and i tell the wife to check these out[/QUOTE]
Swinger 340 - Come on man! Don't tell your wife to check these recipes out - do it yourself and surprise her! You'll like the reward!
I usually cook several nights during the week. My wife's a great cook, but she'll acknowledge to anyone that I'm much more adventurous with spices and stuff and it always turns out great. Tonight it's grilled salmon!
Swinger 340 - Come on man! Don't tell your wife to check these recipes out - do it yourself and surprise her! You'll like the reward!
I usually cook several nights during the week. My wife's a great cook, but she'll acknowledge to anyone that I'm much more adventurous with spices and stuff and it always turns out great. Tonight it's grilled salmon!
Swinger 340 - Come on man! Don't tell your wife to check these recipes out - do it yourself and surprise her! You'll like the reward!
I usually cook several nights during the week. My wife's a great cook, but she'll acknowledge to anyone that I'm much more adventurous with spices and stuff and it always turns out great. Tonight it's grilled salmon![/QUOTE]
I cook for my wife also. She is a great cook, but she always enjoys it when I prepare a meal. Is that so wrong? And for those who think this thread is dumb... learn to cook, you might enjoy it. ocdart: That salmon sounds good!
I cook for my wife also. She is a great cook, but she always enjoys it when I prepare a meal. Is that so wrong? And for those who think this thread is dumb... learn to cook, you might enjoy it. ocdart: That salmon sounds good![/QUOTE]
Really quick and simple. In SoCal we have small stores called 'Trader Joes' that market some really good flash frozen seafood. I used a couple of defrosted salmon filets, mixed up about 3 tbsp. of 'Webers' Sweet & Tangy BBQ dry seasoning, 1/2 tsp. of smoked paprika, 1/4 tsp. of chipotle chili powder, and gently rubbed it on one side only of the salmon. Spray a cool cast iron skillet with non-stick cooking spray and put the empty skillet about 4"-5" under your oven broiler to preheat. When the skillet is HOT, put the salmon filets in gently, spiced side UP and place under the broiler for about 6-7 minutes. Don't turn the filets over, this will keep all the spices on salmon.
Good stuff.
Really quick and simple. In SoCal we have small stores called 'Trader Joes' that market some really good flash frozen seafood. I used a couple of defrosted salmon filets, mixed up about 3 tbsp. of 'Webers' Sweet & Tangy BBQ dry seasoning, 1/2 tsp. of smoked paprika, 1/4 tsp. of chipotle chili powder, and gently rubbed it on one side only of the salmon. Spray a cool cast iron skillet with non-stick cooking spray and put the empty skillet about 4"-5" under your oven broiler to preheat. When the skillet is HOT, put the salmon filets in gently, spiced side UP and place under the broiler for about 6-7 minutes. Don't turn the filets over, this will keep all the spices on salmon.
Good stuff.
78kitcar
Well-Known Member
ocdart we have trader joe's here in ohio you ever try there frozen french onion soup it real good if you like that kind of soup!
duckbuster
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Make patties as normal, thick slice an onion, and thin slice some fries. place the patties, (onion on top) and fries beside them on a sheet of aluminum foil sprayed with PAM or any other non stick spray. Season with salt and pepper and bake about 30-45 min on 350. Eat it right of the foil. This is good at home or at the track, or car show as it cleans up real easy. (eat it out of foil then throw away the mess).
duckbuster
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Hey Swinger that last one will work just as on any grill, gas or charcoal.
78kitcar - Have not tried their frozen French Onion soup but definitely will. Haven't found much at Trader Joes that isn't top quality at reasonable prices.
JACK'S BURGERS
3 pounds mooseburger, (you can use regular burger too)
1 medium onion, (finely chopped)
1/4 pound of Old chedder cheese grated, (I use Cracker Barrel)
2 eggs
HP Sauce, (as much as you prefer, I just use enough to get the taste)
powdered garlic, (again, this is as much as you prefer)
oregano, (just a little as it's overpowering, maybe 1/2 a teaspoon)
salt, 1/2 teaspoon
pepper, 1 teaspoon
Use a large mixing bowl, crack the eggs into the bowl then add the spices and mix thoroughly using a fork. Add the onion and mix evenly. Add the HP Sauce and mix evenly. Add the burger and use hands to mix the burger and spice mix thoroughly. Then add in the cheese and do the same. Make the patties to the size you want and start cooking. I have fried and BBQ'd this and it comes out great either way.
Jack
3 pounds mooseburger, (you can use regular burger too)
1 medium onion, (finely chopped)
1/4 pound of Old chedder cheese grated, (I use Cracker Barrel)
2 eggs
HP Sauce, (as much as you prefer, I just use enough to get the taste)
powdered garlic, (again, this is as much as you prefer)
oregano, (just a little as it's overpowering, maybe 1/2 a teaspoon)
salt, 1/2 teaspoon
pepper, 1 teaspoon
Use a large mixing bowl, crack the eggs into the bowl then add the spices and mix thoroughly using a fork. Add the onion and mix evenly. Add the HP Sauce and mix evenly. Add the burger and use hands to mix the burger and spice mix thoroughly. Then add in the cheese and do the same. Make the patties to the size you want and start cooking. I have fried and BBQ'd this and it comes out great either way.
Jack
JACK'S RIBS
(This is for long term enjoyment)
1 rack of moose ribs cut in 3 inch lengths. (You can use any ribs you want)
Garlic
Salt
Pepper
Onion
1 pressure cooker
Quart size canning bottles (use any size you want, quarts just fit my cooker better)
Cut garlic cloves into 1/4 inch lengths and put one piece in each bottle
slice onions into 1/4 inch wide slices and put 1/2 slice into each bottle
stuff as many lengths of ribs into each bottle as you can
sprinkle 1 teaspoon of salt on top of the ribs
sprinkle 1 teaspoon of pepper on top of the ribs
fill each bottle with water until it is 1 inch from the top of the bottle
Consult your cooking time and pressure chart for meat and start cooking. I believe it is 75 minutes at 10 psi. But make sure you check the book. This makes melt in your mouth ribs everytime.
After you are done with the presure cooker, the ribs are ready to eat or be stored for the future.
To get them out of the bottle I find it easier if I warm the bottle a little in hot water. I then take them out and BBQ them up with my favorite BBQ sauce. This is just to get them hot again and to get the BBQ sauce on them.
I get a years supply of ribs done this way with one night of cooking and if need be they are good to store for years.
Jack
(This is for long term enjoyment)
1 rack of moose ribs cut in 3 inch lengths. (You can use any ribs you want)
Garlic
Salt
Pepper
Onion
1 pressure cooker
Quart size canning bottles (use any size you want, quarts just fit my cooker better)
Cut garlic cloves into 1/4 inch lengths and put one piece in each bottle
slice onions into 1/4 inch wide slices and put 1/2 slice into each bottle
stuff as many lengths of ribs into each bottle as you can
sprinkle 1 teaspoon of salt on top of the ribs
sprinkle 1 teaspoon of pepper on top of the ribs
fill each bottle with water until it is 1 inch from the top of the bottle
Consult your cooking time and pressure chart for meat and start cooking. I believe it is 75 minutes at 10 psi. But make sure you check the book. This makes melt in your mouth ribs everytime.
After you are done with the presure cooker, the ribs are ready to eat or be stored for the future.
To get them out of the bottle I find it easier if I warm the bottle a little in hot water. I then take them out and BBQ them up with my favorite BBQ sauce. This is just to get them hot again and to get the BBQ sauce on them.
I get a years supply of ribs done this way with one night of cooking and if need be they are good to store for years.
Jack
duckbuster
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Hey Jack have you ever hunted Caribou, Thats what I want to hunt next. Cant wait to try that. I have tried Elk, Bison, Squirrell, Rabbit, Gator, Shark, Sword Fish, and bout every thing else that is meat. But I have never had Caribou.
Nope, never had a chance to hunt caribou. There aren't any around here. And it costs to much to hunt them elsewhere. I was lucky enough to have some afew years back though. It wasn't bad, but I prefer moose. I have also had bison, that was good. Deer is high up on my list as well.
Jack
Jack
momoparman
MOISMYHOME
Large shrimp or Prawns.....slice sideways and stuff with cream cheese/onions/garlic/tomato...whatever you want to mix up in the cream cheese.
Wrap the shrimp with Proscutto ham and grill indirectly for 15 minutes on medium heat....when shrimp turns pink and cream cheese starts to get melty they are ready. This simple dish goes well with a leafy salad and vinagrette dressing + bottle of red wine and somke crispy french bread....light meal.
Mop
Wrap the shrimp with Proscutto ham and grill indirectly for 15 minutes on medium heat....when shrimp turns pink and cream cheese starts to get melty they are ready. This simple dish goes well with a leafy salad and vinagrette dressing + bottle of red wine and somke crispy french bread....light meal.
Mop
moper
Well-Known Member
I'm doing those shrimp 
OldVart
Well-Known Member
I'm doing those shrimp
Moper I saw you name at the end of the thread and thought you were finally going to give us the recipie for your famous camshaft, lifter, and behive valve spring casserole. Now I'm disappointed, and will just have to go with the shrimp recipie also. : grin:
OldVart
Well-Known Member
I'm doing those shrimp
Moper I saw you name at the end of the thread and thought you were finally going to give us the recipie for your famous camshaft, lifter, and behive valve spring casserole. Now I'm disappointed, and will just have to go with the shrimp recipie also. :iconbigg:
OldVart
Well-Known Member
Hmmmmm, I think I just has a post stutter. 
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