I'll share my recipe, if you'll share yours, September 8, 2012

13 years ago

I'm not sure where I found this one, maybe Food Network?

Burger Spaghetti

Ingredients

Kosher salt

3 stale hamburger buns

2 tablespoons extra-virgin olive oil

1/2 cup whole milk

1 pound ground beef

1/2 cup finely chopped onion

1/4 cup finely chopped dill pickle slices, plus pickle slices for serving

1/4 cup ketchup

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

Freshly ground pepper

3 ounces sharp white cheddar cheese (half cut into 24 small cubes, half grated)

12 ounces spaghetti

4 cloves garlic, sliced

2 tablespoons tomato paste

Thinly sliced romaine lettuce, for topping

Diced tomato, for topping

Directions

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil for the pasta. In a food processor, pulse 2 buns into coarse crumbs. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the crumbs and toast 3 minutes. Transfer to a bowl. Wipe out the skillet.

Tear up the remaining bun; soak in a large bowl with the milk, 5 minutes. Drain, squeezing the excess milk from the bread. Combine the soaked bread, half of the toasted crumbs, the ground beef, onion, chopped pickles, 2 tablespoons ketchup, the mustard, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in the bowl and mix by hand.

Divide the meat mixture into 24 pieces. Press a cheese cube into the center of each and shape into meatballs around the cheese.

Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat. Add the meatballs and cook until browned, about 2 minutes per side. Transfer the meatballs to a baking sheet; bake until just cooked through, about 5 minutes. Reserve the skillet.

Cook the pasta as the label directs. Meanwhile, add the garlic to the reserved skillet; cook over medium heat until golden, about 30 seconds. Add the tomato paste and the remaining 2 tablespoons ketchup; cook 1 minute, then stir in 1 cup pasta cooking water until smooth. Simmer until slightly thickened, about 3 minutes. Drain the pasta, add to the skillet and toss to coat. Divide the pasta among bowls and top with the remaining toasted breadcrumbs, the meatballs, grated cheddar, lettuce and tomato. Serve with pickle slices on the side.

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Comments (5)

Jasdip
13 years ago
Grilled Chicken with Pineapple Salsa (Food.com)

1 jar (16 ounces) Pace Chunky Salsa
1 can (8 ounces) pineapple chunks in natural juice, drained, reserving juice
2 tbsp. chopped fresh cilantro leaves
3 tbsp. packed brown sugar
1/4 cup red wine vinegar
2 tbsp. olive or vegetable oilsee savings
1/2 tsp. salt
1/8 tsp. ground red pepper
6 skinless, boneless chicken breasts halves
Cilantro Rice

1. Mix the salsa, pineapple and cilantro in a medium bowl and set aside.

2. Mix the reserved pineapple juice and the sugar in a small microwaveable bowl. Microwave on HIGH for 20 seconds or until the sugar dissolves when stirred. Whisk in the vinegar, oil, salt and red pepper.

3. Grill or broil the chicken over medium heat for 15 minutes or until done, turning occasionally and basting frequently with the pineapple juice mixture.

Top the chicken with the pineapple salsa and serve over the Cilantro Rice.

4. Cilantro Rice: Toss 6 cups hot cooked rice with 1/4 cup chopped fresh cilantro.
patti43
13 years ago
I have no idea why this recipe is called taco dip--where's the salsa or taco seasoning? But it sounds good anyway.

TACO DIP IN FRENCH BREAD

1 lb. hot sausage, browned & drained
2 cups shredded sharp cheddar cheese
8 oz. sour cream
8 0z. cream cheese, softened
1 small can chopped green chilies
1 loaf French Bread

Mix all ingredients together well and place in hollowed out bread loaf. Reserve @ 1/2 cup cheese for topping. Bake at 350 degrees until bubbly. Top with remaining cheese and continue baking until cheese is melted. Serve with tortilla chips or anything appropriate for dipping!
nanny98
13 years ago
I gave this to my DD who is starting a baking business and her first customer loved it and has committed to being one of her first customers. DH loves Angel Food Cake which I find to be too much sugar and rubbery. This one is almost AF cake-like. We used our garden raspberries as they were available.Sorry it is so long.

Chiffon Cake with Strawberries and Cream

Martha Stewart Living, June 2012

Bake this cake in a tube pan that is 9 1/2 inches in diameter by 4 1/2 inches deep.
Martha Stewart Living, June 2012
Prep Time 30 minutes
Total Time 3 hours
Yield Serves 12

Ingredients:
For the Cake

2 1/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar, divided
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup safflower oil
7 large egg yolks plus 9 large egg whites
3/4 cup whole milk
1/2 teaspoon cream of tartar
1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract

For the Berries and Cream

2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
Pinch of salt
2 cups cold heavy cream
1/4 cup confectioners' sugar, plus more for sprinkling

Directions

Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.
patti43
13 years ago
Nanny, my mother used to make a chiffon cake. I didn't realize it had so many eggs. Haven't had it since I was a kid. Mother didn't make it that fancy, but it must look really delicious with the berries and cream. Yum!
nanny98
13 years ago
PS>>>>>It 'only' takes 9 eggs. I know when you read it, it sounds like 7+9.....You are only discarding 2 yolks. We baked an angel food cake this summer, it required 12 egg whites.

And, yes the folks at the wine tasting and music event were WOWed.