Amazing burger recipe!!! I just used precooked shrimp from the frozen seafood section, thawed them out and cut them up. I also made 6 burgers instead of 4 and they were plenty big enough.
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
1 small shallot, minced
1 teaspoon purchased red curry paste (I found this at Sunflower Market)
1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
1-1/2 pounds lean ground beef
4 ounces peeled and cooked baby shrimp, chopped
2 tablespoons snipped fresh dill (1 tablespoon dried dill works fine)
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 large onion or sesame Kaiser rolls, split
Lettuce (optional)
Sliced tomatoes (optional)
Sweet pickle slices (optional)
Directions
1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.
From bhg.com
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Monday, June 1, 2009
Beef Salad with Potato Crisps
I really like this one...I used apricot preserves, olive oil, red wine vinegar, beef, carrots, green onions and cheddar cheese and it tasted delicious. It claims to only be 2 servings but it's really 4. But to make sure there are enough potato crisps (since they're the best part) I would use at least 2 potatoes.
Ingredients
1 medium potato
Nonstick spray coating
Garlic salt, onion salt, or salt
3 tablespoons chutney, snipped; apricot preserves; or orange marmalade
2 tablespoons olive oil or salad oil
2 tablespoons red wine vinegar, balsamic vinegar, or cider vinegar
1 tablespoon water
1/8 teaspoon pepper
3 cups torn mixed greens
6 ounces sliced cooked beef or pork, cut into 1/2-inch-wide strips (about 1 cup)
2 medium carrots, cut into julienne strips (1 cup), or 1 cup jicima cut into julienne strips
2 green onions, sliced (1/4 cup), or 2 tablespoons chopped onion
1/4 cup shredded cheddar, Colby, or Cojack cheese (1 ounce)
Directions
1. For potato crisps, cut potato into 1/8-inch-thick slices. Spray a baking sheet with non-stick coating. Arrange potato slices in a single layer on baking sheet and lightly sprinkle them with garlic salt, onion salt or salt. Bake in a 450 degree F 20 minutes or until crisp and golden brown. Remove from baking sheet. Cool 10 minutes.
2. Meanwhile, for dressing, in a small mixing bowl stir together the chutney, apricot preserves, or orange marmalade; olive oil or salad oil; red wine vinegar, balsamic vinegar, or cider vinegar; water; and pepper. Let stand at room temperature at least 20 minutes.
3. Divide mixed greens evenly among 2 individual plates. Arrange the potato crisps, beef or pork strips, carrot or jicama strips, onion, and cheese on top. Stir dressing; drizzle over salads. Makes 2 servings.
From bhg.com
Ingredients
1 medium potato
Nonstick spray coating
Garlic salt, onion salt, or salt
3 tablespoons chutney, snipped; apricot preserves; or orange marmalade
2 tablespoons olive oil or salad oil
2 tablespoons red wine vinegar, balsamic vinegar, or cider vinegar
1 tablespoon water
1/8 teaspoon pepper
3 cups torn mixed greens
6 ounces sliced cooked beef or pork, cut into 1/2-inch-wide strips (about 1 cup)
2 medium carrots, cut into julienne strips (1 cup), or 1 cup jicima cut into julienne strips
2 green onions, sliced (1/4 cup), or 2 tablespoons chopped onion
1/4 cup shredded cheddar, Colby, or Cojack cheese (1 ounce)
Directions
1. For potato crisps, cut potato into 1/8-inch-thick slices. Spray a baking sheet with non-stick coating. Arrange potato slices in a single layer on baking sheet and lightly sprinkle them with garlic salt, onion salt or salt. Bake in a 450 degree F 20 minutes or until crisp and golden brown. Remove from baking sheet. Cool 10 minutes.
2. Meanwhile, for dressing, in a small mixing bowl stir together the chutney, apricot preserves, or orange marmalade; olive oil or salad oil; red wine vinegar, balsamic vinegar, or cider vinegar; water; and pepper. Let stand at room temperature at least 20 minutes.
3. Divide mixed greens evenly among 2 individual plates. Arrange the potato crisps, beef or pork strips, carrot or jicama strips, onion, and cheese on top. Stir dressing; drizzle over salads. Makes 2 servings.
From bhg.com
Friday, January 16, 2009
Cajun Pot Roast with Maque Choux
This is a recipe from bhg.com. I find a lot of my recipes from there and I love it!!! I have made a few changes to the original recipe but they make it better!
Ingredients
1 2-2.5 lb boneless beef chuck roast
1 tbls cajun seasoning
1 10 oz package frozen whole kernel corn
1 large green pepper, chopped
1 medium onion, chopped
1 tsp sugar
1/2 tsp bottled hot pepper sauce
1/8 tsp ground black pepper
1 14.5 oz can diced tomatoes, undrained
Rice
Sour Cream
Directions
1. Trim fat from meat. Sprinkle cajun seasoning evenly over all sides of the meat; rub in with your fingers. If n exessary, cut meat to fit into a 3.5 to 4.5 quart slow cooker.
2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
3. Cover; cook on low heat setting for 8-10 hours or on high-heat setter for 4-5 hours.
4. Cook rice according to directions.
5. Remove meat from cooker. Drain vegetables. You can either discard the cooking liquid or keep it to pour on the meat and/or rice. Mix desired amount of sour cream into the vegetables. Serve meat with vegetables. Makes: 6 servings.
Ingredients
1 2-2.5 lb boneless beef chuck roast
1 tbls cajun seasoning
1 10 oz package frozen whole kernel corn
1 large green pepper, chopped
1 medium onion, chopped
1 tsp sugar
1/2 tsp bottled hot pepper sauce
1/8 tsp ground black pepper
1 14.5 oz can diced tomatoes, undrained
Rice
Sour Cream
Directions
1. Trim fat from meat. Sprinkle cajun seasoning evenly over all sides of the meat; rub in with your fingers. If n exessary, cut meat to fit into a 3.5 to 4.5 quart slow cooker.
2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
3. Cover; cook on low heat setting for 8-10 hours or on high-heat setter for 4-5 hours.
4. Cook rice according to directions.
5. Remove meat from cooker. Drain vegetables. You can either discard the cooking liquid or keep it to pour on the meat and/or rice. Mix desired amount of sour cream into the vegetables. Serve meat with vegetables. Makes: 6 servings.
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