These are probably the healthiest burgers I've ever made ... and surprisingly simple and tasty! My inspiration was the Shrimp Boulette Po' Boy Burger from the Burger Meister cookbook but I made numerous changes to suit hubby's taste. I will definitely make these again to help use up extra burger buns.
This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.
Use Sippits as an alternative to spoons to make cream soups a filling and fun meal. This is our version which works well. For the best taste when using cooking spray, use butter-flavored or garlic-flavored cooking spray. Sippits are best when toasted well so they are crispy but not too dark.
This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.
This is our favorite of many wonderful burger recipes found in "Burger Meisters", a cookbook put together by Marcel Desaulniers. If you like this or prefer burgers with other types of meats (fish, rabbit, turkey...) you may want to check out the recipe book.
This salad is the recommended accompaniment to The "Trini" Burger (also posted on this site). Both recipes are in "Burger Meisters" a cookbook by Marcel Desaulniers. The recipes are attributed to Arnym Solomon.
I was served this dish at a friend's house and just HAD to find the cookbook. This is from the "Live Longer Cookbook" by Readers' Digest. I find this makes quite a bit of cauliflower but it is very tasty. We think this dish is even tastier if prepared ahead or served the next day. The cookbook suggests serving with roast chicken and couscous or rice.
Tender, juicy, and flavorFULL! When I cook for guests I'm known for making too much. I made this for a party of 30 and it disappeared before I knew what happened! The original recipe in the "Live Longer Cookbook" by Readers' Digest calls for a mixture of butter and olive oil to be drizzled on top. This dish doesn't need it to to be fabulous.
This has gotten rave reviews at family picnics in the past. It is a refreshing change from the standard meat-salads used for sandwiches and is relatively easy to make. Pita pockets are the recommended "serving implement" but serve it up however you wish.
This is an American adaption for Ethiopian Flat bread from "Extending the Table". I found this easy to make though it took a little time. Well worth it for the fun of an African finger-food meal... and tasty too! For more authentic Injera, add 1/2 c. teff flour and reduce whole wheat flour to 1/4 c. (NOTE: Use multiple frying pans to quicken the cooking task)
No pre-cooking needed but your guests will never know! My adjustments to this recipe add more sauce and more cheese since I always seemed to run short when assembling this dish. This is a tried and true winner on Bridge night. For the best flavor I recommend Prego sauce flavored with Italian sausage - or brown some Italian sausage along with the ground beef for the sauce.