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American Cheese Burgers

Vintage Ad #1,416: Worcestershire Sauce '11

Image by jbcurio via Flickr

American Cheese Burgers

American Cheese Burger

450 g (1 lb) minced beef
2 tsp Schwartz American Barbecue Simply Shake
Seasoning
2 tsp Worcestershire sauce
1 medium egg, beaten
50 g (2 oz) Cheddar cheese


Mix the minced beef, American Barbecue Seasoning, Worcestershire sauce and egg together in a large bowl. Cut the cheese into 4 cubes.

Divide beef mixture into 4. Place the cheese in the centre of each and mould the meat into a burger shape.

Grill on the barbecue for 10-15 minutes, turning occasionally.

Serve in a sesame bun with salad, ketchup or mayonnaise.

 

Makes 4 servings.

 

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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Fast Food, Meats

 

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Betty’s Version of Cheesy Peas

Velveeta Cheese

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In this video, Betty demonstrates how to make her version of Cheesy Peas. This recipe was inspired by our recent trip to Michael’s Restaurant in Ravenna, Kentucky. I have made almost every item that we found on the salad/buffet bar in bettyskitchen. I also have Blakemore peas in bettyskitchen, which is a vegetable side dish that is a little more elaborate than this simple version of Cheesy Peas, and you may prefer it.

Ingredients:

12-oz. package frozen green peas
8-oz. package Velveeta cheese product, cut into cubes
2-oz. jar sliced pimientos, undrained

Steam a 12-oz. package of frozen green peas, until they are crisp-tender. (They should retain their bright green color. If you don’t have a steamer, you may boil the peas until crisp-tender and then drain.) While the peas are being steamed, prepare your cheese sauce. In the top of a double boiler, place 8 ounces of Velveeta cheese, cut in cubes. Add a 2-ounce jar of undrained sliced pimientos. Stir continuously, until cheese is melted. Do not overheat. By the time the cheese sauce is melted, the peas will probably be steamed to the appropriate degree of doneness. Combine the peas and the cheese sauce. Stir thoroughly and pour your Cheesy Peas into a nice serving bowl. This makes a great side dish that goes with just about anything! I hope you enjoy the recipe! Love, Betty 

 

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crustless sausage & cheese quiche recipe

sausage, kiełbasa

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So, was it the sausage or the cheese that inspired you to open this post and get your mouth watering?

Quiche is one of my favorite dishes with it’s flakey and buttery crust and creamy egg filling. Oh and add cheese and game over! Nevertheless, quiche this indulgent often make me feel a bit lethargic. Hello, food coma! Why not omit the crust and make the filling a bit lighter but still flavorful?!

You’ll enjoy the health benefits of this quiche. The chicken sausage and eggs contain loads of protein. Not to mention, the spinach contains phytonutrients for anti-inflammatory and ant-cancer benefits. The vitamin K from spinach is essential for maintaining bone health. Did I mention the sharp cheddar is low fat?…Eat up!

Crustless Sausage and Cheese Quiche

Print Recipe

– 2 cups of fresh spinach
– 2 tsp extra virgin olive oil
– 2 chicken sausage links, halved and sliced into half moons
– 1/2 cup cubed low fat sharp cheddar or cheese(s) of your choice
– 2 large eggs
– 1 egg white
– 1 cup 1% or nonfat milk
sea salt and pepper to taste

Preheat oven to 375 degrees. Spray a pie dish with nonstick cooking spray and set aside.

Add the olive oil and chicken sausage to a medium or large skillet over medium heat. Cook the sausage until browned. Remove from skillet and set aside. Using the juices from the chicken sausage and olive oil, add the fresh spinach and saute until wilted. This step should not take very long, probably about 2 minutes.

Place the wilted spinach in a colander. When the spinach has cooled, gently squeeze to remove excess moisture. Lay spinach in the bottom of the pie dish. Throw-in the cubed cheddar and sausage!

In a medium bowl, whisk together milk, 2 whole eggs, 1 egg white and sea salt and pepper to taste. Pour over the spinach, cheddar and sausage. Bake for 30 to 35 minutes.

Remove and place on a wire rack. Slice and enjoy!!

Source: http://aforaubergine.com/2011/03/11/crustless-sausage-cheese-quiche/

 

 
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Posted by on March 23, 2011 in Baking, Cheese, Meats, Vegetables

 

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Chiles Rellenos (Stuffed Peppers) Recipe

Bravo Cheddar

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Literally a 15-minute winter dish if you’ve already frozen some peppers and canned some salsa.  A Cast Iron standard, great appetizer or side dish.  Healthier and better than the deep-fried version.

Anaheim peppers are always particularly prolific for us.  I prepared these for the freezer by cutting them in half, removing the stems and seeds, and blanching them in boiling water for no more than 30 seconds.  Then I froze them in ziplock bags.  They freeze wonderfully and our guests really appreciated a fresh-tasting pepper in the middle of winter.  I usually also freeze some peppers already chopped up, this way they take less space in the freezer and are ready to throw into whatever I’m cooking.

Ingredients

  • 6-10 Anaheim peppers, cut in half and seeded.  Ours were blanched and frozen last summer.
  • Small jar of salsa.  Ours was canned last summer but store bought or fresh made will also work.
  • 1 can of any kind of beans.  I’ve used white, black, or garbanzos.
  • 1 cup grated cheddar cheese.

Mix salsa, beans and cheese.  Spoon into the center of the peppers.  Bake at 350 for 10 minutes or until cheese is melted and peppers are heated through.

– Katie

Source: http://castironidaho.com/2011/03/14/chiles-rellenos-stuffed-peppers/

 

 

 
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Posted by on March 23, 2011 in Cheese, Deep-Fried, Spicy, Vegetables

 

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Irish Nachos & Guinness Stew Recipe

These are the little savory morsels that inspired Irish Food Day at my house.  Stand in awe of the Irish Nachos!

If I had not been surrounded by my lovely family I would have made inappropriate noises until this platter was EMP-TY!

Seasoned red potatoes with bacon and cheese are the recipe for culinary seduction.  Make a note of that.  I can’t be the only one.  My mouth is dominated by a sweet tooth but this dish, although simple, has such flavors that will make me ask my Irish Coffee Cake to hold on a sec.

These are pretty easy to make but regardless of the difficulty it was extremely nice of Deanna and Andy to bring so much food for Irish Food Day!  I’m very proud to share with you the recipe for Irish Nachos.

IRISH NACHOS

2 bags of frozen, seasoned red potatoes cut “jo-jo” style

shredded cheese

bacon

green onions

Ranch, cocktail sauce or just good old fashioned ketchup

Spread your potatoes on a baking sheet and bake per package directions until golden brown.  Then remove potatoes, cover with shredded cheese, bacon and green onions and bake until cheese is melted.

I’d double that recipe if you plan to share. For some reason I am just crazy for those nachos!

I wanted to give the nachos and stew their own posts but St. Patrick’s Day is coming faster than I expected so I had better share this Guinness Stew recipe with you before we run out of time. :)

My sister Deanna made this recipe up by herself.  She compiled different stew recipes and made it into something she thought it should be.  She said it was weird that she couldn’t find a stew recipe with tomatoes, but she added them to her stew “because they should be there!”  When she gave me the notes for her recipe she told me, “I just picked things I liked and made stew with it!”  I love it.  You should try this and feel free to improvise!

So there you have it folks.

 

DEANNA’S GUINNESS STEW

1 1/2 bottles Guinness

4 cups chopped carrots

4 diced tomatoes

1 diced onion

1 sprig of thyme

1/4 teaspoon cayenne pepper

4 pounds of beef, cut for stew

4 tablespoons of flour

oil for saute

salt & pepper

Preheat your oven to 500 degrees.  Heat a large pot (that is also oven safe), add your cooking oil and brown your beautiful beef.  Season with salt, pepper and cayenne.  Add your onions and carrots, stirring and enjoying the delicious fragrances!  Let your tomatoes join the party along with 1 bottle of Guinness and the thyme.  Cover your pot and bake in the oven for about 3 hours.  About 1 1/2 hours into the baking time add another 1/2 bottle of Guinness.  Serve withIrish Soda Bread for an Irish theme.

Source: http://tryanythingonce.wordpress.com/2011/03/15/irish-nachos-guinness-stew/

Thanks for the amazing post, you earned your spot on the cooking channel!

 

 
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Posted by on March 23, 2011 in Super Bowl, Uncategorized

 

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Betty’s Elegant Chicken Cordon Bleu

Cubes of Swiss cheese

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In this video, Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party.

Ingredients:

2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.)
8 thin slices Swiss cheese
8 thin slices baked ham
2 eggs, well beaten
ground sea salt, to taste
freshly ground black pepper, to taste
½ cup fine, dry bread crumbs
4 tablespoons cornstarch
3 tablespoons butter
3 tablespoons extra virgin olive oil

In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn’t overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn’t overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour. In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour. Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately. This is a showy and elegant dish, and makes the focal point for a lovely dinner. I hope you enjoy it! Love, Betty ♥♥♥♥♥

 

 
 

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Betty’s Broccoli with Cheese Sauce Recipe

White cheddar cheese

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In this video, Betty demonstrates how to make Broccoli with Cheese Sauce. This is a quick and easy recipe. Most of it can be made ahead of time and put together at the last minute!

Ingredients:

12-oz. package frozen broccoli cuts (For the amount of cheese sauce I made, you can make (2) 12-oz. packages of frozen broccoli cuts. You may substitute broccoli spears or chopped broccoli, if desired.)
2 cups white sauce (You will find a recipe for white sauce in the video, Quick Tip 93—How to Make White Sauce.)
1 cup shredded sharp Cheddar cheese

Place frozen broccoli cuts in a pot containing ½-inch of boiling water. Return to a boil over medium heat. Reduce heat and cook broccoli until crisp-tender, about 8 minutes. Meanwhile, heat 2 cups white sauce until warm. Add 1 cup shredded sharp Cheddar cheese to the heated white sauce. Stir, and continue to heat and stir, just until cheese is melted. By this time the broccoli should be done. Drain broccoli through a colander, and place it in a nice serving bowl. Pour the cheese sauce into a pitcher to accompany the broccoli. Alternatively, you may mix the broccoli and cheese sauce together. This makes a bright-colored and healthy food for your table! Enjoy!!! –Betty 

 

 

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