Post by chief_cook2 on Sept 29, 2004 7:35:42 GMT -6
*Samburger
1 1/2 pounds ground beef, 80 percent lean
Salt and pepper
1/2 cup cold water
1 onion, sliced 1/4-inch thick
4 eggs
4 hamburger buns
4 slices American cheese
In a large bowl, season the ground beef with salt and pepper. Add 1/2 cup
cold water and mix by hand until meat has absorbed all the water (the water
keeps the burgers moist and juicy). Shape into 4 patties. Heat a large cast
iron skillet over medium-high heat. Spray the skillet with non-stick cooking
spray. Add the burgers and cook to desired temperature, about 8 to 10
minutes per side for medium-well. Remove the burgers from the pan and set
aside. Add the onions slices to the same skillet and cook until golden brown
on both sides, being careful to keep them in whole slices. It should take
about 3 minutes per side. Remove from the pan and set aside.
Crack the eggs into the same skillet and cook until the yolk is not runny.
Carefully remove from the pan. Lay the bottom of 4 hamburger buns on a flat
surface. Top each bun with a burger. Top the burgers with 1 egg, onion
slice, 1 slice of cheese and then the top bun. Lightly press the sandwiches
together with your hand. Place the sandwiches into the pan and cook for 1
minute on each side to griddle the buns. Serve with French fries and
pickles. Makes 4 Burgers.
*French Fries
6 large red potatoes, skins on
Oil, for frying
1 large sweet onion
Salt and pepper
Using a large pot, boil potatoes with skins on until almost done. Allow to
cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide
and thick. In a large pot or fryer, heat oil to 350 degrees. Par-fry the
potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and
place onto paper towels and allow to drain. Let sit for 1 to 2 hours at room
temperature.
Cut onions into 1/2-inch wedges. Just before serving time, place potatoes
and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until
brown. Remove fries from oil, drain on paper towel, and while still hot, sea
son with salt and pepper. Makes 4 servings.
*Candied Dills
1 quart whole dill pickles
2 3/4 cups sugar
1/2 cup tarragon vinegar
2 tablespoons pickling spice
Drain the pickles, cut them into 1/2-inch slices, and place them in a deep
glass bowl or ceramic dish. Combine the pickles with the sugar and vinegar.
Place the pickling spices in a small square of cheesecloth, and tie it
closed with a string. Add the spices to the bowl. Let the pickle mixture
stand at room temperature until sugar is dissolved, approximately 4 hours.
Pour the pickle mixture into a 1-quart jar, cover, and refrigerate. Remove
spice bag after 1 week and they will be ready to eat.
*Vanilla Milkshake
4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes
Using a blender or milkshake machine, blend all ingredients together until
smooth.
Serve in tall glasses with a straw. Makes 4 Servings.
*Apple Fried Pies
2 tablespoons butter
4 McIntosh apples, peeled, cored, and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 (8-piece) container refrigerated flaky biscuit dough
For the filling: Add the butter to a large sauté pan and melt. Add the
apples, sugar, cinnamon, and lemon juice and cook over medium heat until the
apples are soft, about 15 minutes. Remove from the heat and cool.
When the filling is cool, roll the biscuits out on a lightly floured surface
so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of
the filling on 1/2 of each circle. Brush the edges of the circle with water.
Fold the circle over the filling to make a half-moon shapes. Seal by
pressing the edges with the tines of a fork.
Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F.
Carefully add the pies to the oil, 1 at a time, and fry until golden brown,
turning the pies as necessary for even browning, about 5 to 8 minutes. Drain
on paper towels. Sprinkle with powdered sugar immediately. Makes 8
servings.
1 1/2 pounds ground beef, 80 percent lean
Salt and pepper
1/2 cup cold water
1 onion, sliced 1/4-inch thick
4 eggs
4 hamburger buns
4 slices American cheese
In a large bowl, season the ground beef with salt and pepper. Add 1/2 cup
cold water and mix by hand until meat has absorbed all the water (the water
keeps the burgers moist and juicy). Shape into 4 patties. Heat a large cast
iron skillet over medium-high heat. Spray the skillet with non-stick cooking
spray. Add the burgers and cook to desired temperature, about 8 to 10
minutes per side for medium-well. Remove the burgers from the pan and set
aside. Add the onions slices to the same skillet and cook until golden brown
on both sides, being careful to keep them in whole slices. It should take
about 3 minutes per side. Remove from the pan and set aside.
Crack the eggs into the same skillet and cook until the yolk is not runny.
Carefully remove from the pan. Lay the bottom of 4 hamburger buns on a flat
surface. Top each bun with a burger. Top the burgers with 1 egg, onion
slice, 1 slice of cheese and then the top bun. Lightly press the sandwiches
together with your hand. Place the sandwiches into the pan and cook for 1
minute on each side to griddle the buns. Serve with French fries and
pickles. Makes 4 Burgers.
*French Fries
6 large red potatoes, skins on
Oil, for frying
1 large sweet onion
Salt and pepper
Using a large pot, boil potatoes with skins on until almost done. Allow to
cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide
and thick. In a large pot or fryer, heat oil to 350 degrees. Par-fry the
potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and
place onto paper towels and allow to drain. Let sit for 1 to 2 hours at room
temperature.
Cut onions into 1/2-inch wedges. Just before serving time, place potatoes
and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until
brown. Remove fries from oil, drain on paper towel, and while still hot, sea
son with salt and pepper. Makes 4 servings.
*Candied Dills
1 quart whole dill pickles
2 3/4 cups sugar
1/2 cup tarragon vinegar
2 tablespoons pickling spice
Drain the pickles, cut them into 1/2-inch slices, and place them in a deep
glass bowl or ceramic dish. Combine the pickles with the sugar and vinegar.
Place the pickling spices in a small square of cheesecloth, and tie it
closed with a string. Add the spices to the bowl. Let the pickle mixture
stand at room temperature until sugar is dissolved, approximately 4 hours.
Pour the pickle mixture into a 1-quart jar, cover, and refrigerate. Remove
spice bag after 1 week and they will be ready to eat.
*Vanilla Milkshake
4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes
Using a blender or milkshake machine, blend all ingredients together until
smooth.
Serve in tall glasses with a straw. Makes 4 Servings.
*Apple Fried Pies
2 tablespoons butter
4 McIntosh apples, peeled, cored, and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 (8-piece) container refrigerated flaky biscuit dough
For the filling: Add the butter to a large sauté pan and melt. Add the
apples, sugar, cinnamon, and lemon juice and cook over medium heat until the
apples are soft, about 15 minutes. Remove from the heat and cool.
When the filling is cool, roll the biscuits out on a lightly floured surface
so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of
the filling on 1/2 of each circle. Brush the edges of the circle with water.
Fold the circle over the filling to make a half-moon shapes. Seal by
pressing the edges with the tines of a fork.
Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F.
Carefully add the pies to the oil, 1 at a time, and fry until golden brown,
turning the pies as necessary for even browning, about 5 to 8 minutes. Drain
on paper towels. Sprinkle with powdered sugar immediately. Makes 8
servings.