The original idea for this came from Rachael Ray. However, I never found the rare, pricey ingredients she always wants in there, so this is my poor man's version. Richard loves it!
The Burger:
1 lb Ground Turkey
handful of cubed cheddar chunks
1 Tbs Chili powder
1 Tbs Cumin
1 Tbs dried onion (or whatever the fresh equivalent is. I'm a crier.)
Mix together in a bowl and make into patties the size you want. I usually get 4-6 large patties.
The sauce:
Ranch Dressing seasoned with Garlic Powder
Directions: After fully cooking the patties, put them on a bun and instead of Ketchup and Mustard, use the Sauce. TASTY!
about 20 min total
Tip: The kids aren't so fond of this one, so when I'm feeling like a nice mom, I mix together the meat, make Richard and my patties and freeze the other uncooked patties for another day. Works great!
Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts
Friday, January 23, 2009
BBQ Pork sandwiches the easy way
My Mom sent me a bunch of food storage a couple of years back. Among themany things i didn't know what to do with was canned pork chunks. These ones were canned by my mom at the LDS church store house.
One of our family's faves is BBQ pork on rolls.
1 can pork chunks
BBQ sauce of your choice.
Dump into a sauce pan and stir and heat to boiling. We dump it on Judy's rolls or sandwich bread in a pinch. i like mine with sliced cheese on it but I'm the only one.
It takes about 10 min. Serves 4
One of our family's faves is BBQ pork on rolls.
1 can pork chunks
BBQ sauce of your choice.
Dump into a sauce pan and stir and heat to boiling. We dump it on Judy's rolls or sandwich bread in a pinch. i like mine with sliced cheese on it but I'm the only one.
It takes about 10 min. Serves 4
Wednesday, June 18, 2008
Clubhouse Chicken Squares
2 packages (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese
2 tbs. mayonnaise
1 garlic clove, pressed
1 tsp. All-Purpose Dill Mix
1 chicken, cooked & chopped
½ small cucumber
2 Roma tomatoes, diced
½ cup cheddar cheese, grated
6 slices bacon, cooked & dried so they are crispy
Preheat oven to 375*. Unroll crescent rolls in Bar Pan, leave in rectangle shape (cover the entire bottom of pan). Roll dough with Baker’s Roll. Bake 12-15 minutes or until golden brown. Let cool completely. Add mayonnaise to softened cream cheese with Measure-All Cup into Batter Bowl. Add dill using Adjustable Measuring Spoons. Add garlic using Garlic Press. Mix with Small Mix n Scraper. Spread over top of crust. Cut cucumber in half. Use the Corer (or Cooks Corer) to seed cucumber. Slice cucumber with Crinkle Cutter. Shred cheese with Deluxe Cheese Grate. Chop Chicken and bacon with Food Chopper. Slice tomatoes with Utility Knife. Top cream cheese with chicken, cucumber pieces, diced tomatoes, shredded cheese and bacon. Slice into squares with Pizza Cutter. Serve Immediately.
1 package (8 oz) cream cheese
2 tbs. mayonnaise
1 garlic clove, pressed
1 tsp. All-Purpose Dill Mix
1 chicken, cooked & chopped
½ small cucumber
2 Roma tomatoes, diced
½ cup cheddar cheese, grated
6 slices bacon, cooked & dried so they are crispy
Preheat oven to 375*. Unroll crescent rolls in Bar Pan, leave in rectangle shape (cover the entire bottom of pan). Roll dough with Baker’s Roll. Bake 12-15 minutes or until golden brown. Let cool completely. Add mayonnaise to softened cream cheese with Measure-All Cup into Batter Bowl. Add dill using Adjustable Measuring Spoons. Add garlic using Garlic Press. Mix with Small Mix n Scraper. Spread over top of crust. Cut cucumber in half. Use the Corer (or Cooks Corer) to seed cucumber. Slice cucumber with Crinkle Cutter. Shred cheese with Deluxe Cheese Grate. Chop Chicken and bacon with Food Chopper. Slice tomatoes with Utility Knife. Top cream cheese with chicken, cucumber pieces, diced tomatoes, shredded cheese and bacon. Slice into squares with Pizza Cutter. Serve Immediately.
Taco Ring
½ pound ground beef, cooked and drained
½ package taco seasoning mix
1 cup medium cheddar cheese, shredded
2 tbs. Water
2 packages (8 oz each) refrigerated crescent rolls
1 medium green pepper
½ head of shredded lettuce
1 medium tomato, diced
1 small onion, chopped
½ cup whole black olives, slices
1 cup salsa
Sour Cream
Preheat oven to 375*. Combine cooked meat, water and taco seasoning in Batter Bowl. Shred cheese into Bowl using Deluxe Cheese Grater. Chop onion with Food Chopper, add to mixture. Mix well using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop meat mixture over ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 20-25 minutes or until golden brown and not doughy. V-cut green pepper around top, remove top and seeds. Fill with salsa. Shred lettuce. Slice olives with Egg Slicer Plus. Place pepper in center of ring (once it’s out of the oven). Arrange lettuce in center of ring around pepper. Top lettuce with tomato, olives and pepper. Garnish with sour cream.
½ package taco seasoning mix
1 cup medium cheddar cheese, shredded
2 tbs. Water
2 packages (8 oz each) refrigerated crescent rolls
1 medium green pepper
½ head of shredded lettuce
1 medium tomato, diced
1 small onion, chopped
½ cup whole black olives, slices
1 cup salsa
Sour Cream
Preheat oven to 375*. Combine cooked meat, water and taco seasoning in Batter Bowl. Shred cheese into Bowl using Deluxe Cheese Grater. Chop onion with Food Chopper, add to mixture. Mix well using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop meat mixture over ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 20-25 minutes or until golden brown and not doughy. V-cut green pepper around top, remove top and seeds. Fill with salsa. Shred lettuce. Slice olives with Egg Slicer Plus. Place pepper in center of ring (once it’s out of the oven). Arrange lettuce in center of ring around pepper. Top lettuce with tomato, olives and pepper. Garnish with sour cream.
Chicken Sandwich Ring
2 cups cooked chicken, chopped
1 cup broccoli, chopped
½ cup red bell pepper, chopped
1 garlic clove, pressed
1 cup medium cheddar cheese, shredded
½ cup mayonnaise
2 tsp All-Purpose Dill Mix
¼ tsp salt
2 packages (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbs. slivered almonds
Preheat oven to 375*. Chop chicken, broccoli and red pepper with Food Chopper, put into Batter Bowl. Press garlic into Batter Bowl with Garlic Press. Grate cheese into bowl with Deluxe Cheese Grater. Using Measure-All cup, add mayonnaise to Batter Bowl. Add dill mix and salt using Adjustable Measuring Spoons. Mix contents of Batter Bowl using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop filling into a circle around ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 25 minutes or until golden brown and not doughy.
1 cup broccoli, chopped
½ cup red bell pepper, chopped
1 garlic clove, pressed
1 cup medium cheddar cheese, shredded
½ cup mayonnaise
2 tsp All-Purpose Dill Mix
¼ tsp salt
2 packages (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbs. slivered almonds
Preheat oven to 375*. Chop chicken, broccoli and red pepper with Food Chopper, put into Batter Bowl. Press garlic into Batter Bowl with Garlic Press. Grate cheese into bowl with Deluxe Cheese Grater. Using Measure-All cup, add mayonnaise to Batter Bowl. Add dill mix and salt using Adjustable Measuring Spoons. Mix contents of Batter Bowl using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop filling into a circle around ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 25 minutes or until golden brown and not doughy.
Sunday, March 16, 2008
Stuffed Avocados
This is kind of like an aggrandized version of guacamole but more filling. It tastes good by itself or you can serve it as a dip with tortilla chips, which go really well with it. You can make it in advance just mix everything together but not the avocados, leave them whole until right before serving.
Difficulty level: easy
Total preparation time: 10 min if you use precooked chicken
2 Avocados
1 onion diced
2 tomatoes diced
4 oz cooked chicken diced (the cans, rotisserie, or leftover chicken works great)
2 boiled eggs diced
2 Tbl Mayo
Cut the avacados in half and take out the pit. Then scrap out all of the avacado into a bowl, save the shells. Add the rest of the incredients and mix well till it all creams together. For individual servings, dish the "stuffing" back into the avacado shells. Serve on a plate with a spoon and tortilla chips. You can also serve the hole thing together without the shells in a bowl for buffet style.
Veggitarian: leave out chicken
Difficulty level: easy
Total preparation time: 10 min if you use precooked chicken
2 Avocados
1 onion diced
2 tomatoes diced
4 oz cooked chicken diced (the cans, rotisserie, or leftover chicken works great)
2 boiled eggs diced
2 Tbl Mayo
Cut the avacados in half and take out the pit. Then scrap out all of the avacado into a bowl, save the shells. Add the rest of the incredients and mix well till it all creams together. For individual servings, dish the "stuffing" back into the avacado shells. Serve on a plate with a spoon and tortilla chips. You can also serve the hole thing together without the shells in a bowl for buffet style.
Veggitarian: leave out chicken
Subscribe to:
Posts (Atom)