Russian Dressing

1 cup mayonnaise
1/2 cup sour cream
1/2 cup catsup
2 tablespoon grated onion (or 1 teaspoon onion powder)
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 teaspoons Sweet Relish
2 tablespoons half & half or milk
2 tablespoons minced parsley

Combine all ingredients until well mixed.  Cover and refrigerate at least 1 hour and preferably overnight.

Good!  Adapted from one found on allrecipes.com

Reuben Sandwiches

4 slices Seedless Rye Bread, from the Publix Bakery of course
Russian Dressing
4 slices Swiss cheese
8 thin slices Boar's Head lean corned beef
Small can Silver Floss Sauerkraut, drained
Butter

Spread Russian Dressing on the 4 slices of bread and lay a slice of Swiss on each one.  Divide the corned beef and sauerkraut between 2 of the slices and then top with the remaining bread and cheese to make 2 sandwiches.

Heat a griddle (or panini press) and brush with a little butter.  Grill the sandwiches until toasted on both sides.  If the meat and cheese isn't hot and melty by the time the bread is golden brown, stick the sandwiches in the microwave for 20-30 seconds.

Cut in halves or thirds and serve with dill pickle spears.

Yum!  I prefer mine with less sauerkraut. John likes more sauerkraut, no Swiss and brown mustard instead of Russian Dressing.

Bobby Flay's The Perfect Burger (aka The Crunch Burger)

I saw this on the Today Show a couple of weeks ago and decided to give it a try.  This is seriously "The Perfect Burger" as far as I'm concerned!  Juicy, sloppy, cheesy goodness!!  I may never cook hamburgers any other way ever again!  I put a little yellow mustard and catsup on my buttered and lightly toasted bottom bun, some Chipotle Sweet Relish, Dill Pickle chips, 2 thin slices of Beefsteak Tomato, Romaine Lettuce and Lay's Lightly Salted Potato Chips on the burger with a little Mayonnaise on the top bun.  Perfect Burger!  - Cathy, May 28, 2106

The Perfect Burger (aka The Crunch Burger)

Bobby Flay

 May. 16, 2016 at 8:15 AM

Samantha Okazaki / TODAY

print recipe

 (47 rated)

SERVINGS:

4

 Burger season is right around the corner! Avoid common mistakes and make this recipe from burger aficionado Bobby Flay.

Ingredients

• • 1½ pounds ground chuck (80/20)
  • Kosher salt and freshly ground black pepper
  • Canola oil
  • Thin slices of white American cheese
  • Thin slices of white cheddar cheese
  • Sliced beef steak tomatoes
  • Sliced dill pickles
  • Sliced red onion
  • Romaine lettuce
  • Martin's seeded soft burger buns
  • Lay's potato chips
  • 6-inch wooden skewers
  • Dijon mustard
  • Horseradish mustard
  • Ketchup

Preparation

1. Form the meat into 4 equal-sized patties (6-ounces each) no more than ¾-inch thick.  TIP 1 - 80/20 ground chuck is Bobby's preferred choice for burgers because of the relatively high fat content, guaranteeing a juicy burger.

2. Using your thumb, make a deep depression in the center of each burger to keep the burger from puffing up and bulging in the center. 

3. Season the outside of the burger liberally with salt and pepper.  Do not season the meat mixture itself or add herbs or onions or garlic to it.  That is meatloaf.  We are making burgers.

4. Heat a cast iron pan or griddle over high heat until it begins to slightly smoke.  Add a few teaspoons of canola oil and put the burgers in the pan or on griddle and do not touch until a crust has formed on the bottom, this will take at least 3 minutes. Once a crust has formed, use a metal spatula and flip over and continue cooking until a crust has formed on the bottom and cooked to desired doneness (MEDIUM) another 4 minutes. DO NOT PRESS ON THE BURGER.

5. Place 2 slices of cheese on each burger add a few splashes of water and immediately cover the pan tightly and cook until cheese is completely melted, about 30 seconds.

6. A soft bun with sesame seeds is the way to go. Lightly toast the bun (if desired) and place the burger on the bottom of the bun. Add desired toppings and a few potato chips. Place top of bun on top and place a skewer through the burger.  

Panera Copy Cat Tuna Sandwiches

2 cans chunk white Albacore tuna in oil, drained

2 teaspoons sweet relish

1-1/2 teaspoons Dijon mustard

1 tablespoon mayonnaise

Red Onion, very thinly sliced

Tomato, thinly sliced

Lettuce

Salt and Pepper to taste

Pepperidge Farm's Hearty White Bread

Combine the tuna, relish, mustard and mayonnaise in a bowl and mix well with a spoon.  Cover and refrigerate at least 1 hour.

Spread the tuna on bread, top with red onion, tomato, lettuce and (if desired) salt and pepper.  Top each sandwich with another slice of bread.  Makes 2 large sandwiches. 

Very Good!  Found on Pinterest.

Oven Braised Pork and Peppers

4 pork chops, about 3/4" thick

3 Tbsp olive oil

Garlic Salt and Pepper to taste

1 large purple onion, halved and sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

1 Tbsp Worcestershire sauce

2 chicken bouillon cubes

1 cup water

Preheat oven to 375^F.

Season the chops with garlic salt and pepper and brown well on both sides in a large skillet in the hot olive oil.  Transfer chops to a 9x13" pan.

In the same skillet used to brown the chops, cook the onions and peppers, stirring often, for about 5 minutes. Add the chicken bouillon cubes, Worcestershire and water and bring to a boil, stirring until the bouillon is dissolved.  Pour over the chops.

Seal the pan with aluminum foil and bake for 1 hour or until very tender.

Yum!

Roasted Garlic-Parmesan Potato Wedges

3-4 large russet potatoes, cut into wedges
4 tablespoons olive oil
1/3 cup shredded Parmesan cheese
1-2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons Italian seasoning

Preheat the oven to 375^F.  Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl.  Drizzle with olive oil and toss to coat.  Sprinkle the potato wedges with the Parmesan cheese and toss again to coat.  Sprinkle with the remaining ingredients and toss once more to evenly coat the wedges.

Place the potato wedges, skin side down, on the baking sheet.  Bake for 25-30 minutes or until the potatoes are fork tender and golden.

Confetti Spaghetti

1-1/2 pounds ground chuck

1 green bell pepper, chopped

1 onion, chopped

Salt & Pepper to taste

1/4 teaspoon garlic powder

1 teaspoon chili powder

1/8 teaspoon cayenne

1 can (14.5-oz) diced or stewed tomatoes, undrained

1 can (8-oz) tomato sauce

1 tablespoon brown sugar

1 pkg (16-oz) spaghetti, cooked and drained

3/4 cup shredded cheddar cheese

Preheat the oven to 350^F and lightly grease a 9x13" casserole dish.

In a large skillet, cook the ground chuck, chopped peppers, onions over medium-high heat until the meat is browned and crumbly.  Add salt, pepper, garlic powder and cayenne.  Stir in the tomatoes, tomato sauce, and brown sugar.  Simmer for 5-10 minutes.

Add the spaghetti to the meat sauce and stir to combine.  Transfer the mixture to the greased casserole.  Cover with foil and bake 20 minutes.  Uncover, sprinkle with cheese and bake another 10 minutes, until cheese is melted.  

Excellent, easy and great for potluck dinners!  I prefer the stewed tomatoes, which I whirl in the food processor before adding to the meat.  I also use a half package of frozen peppers and onions instead of chopping fresh....cause I'm a lazy cook!  

John prefers it without cheese, so I usually only put cheese on half the dish.  In my opinion, the cheese makes this even better!

The BEST Buttermilk Pancakes

1 cup flour

1/2 tsp salt

1 tsp baking soda

1 Tbsp sugar

1 egg

1 cup buttermilk (plus extra if needed)

2 Tbsp melted butter

Preheat lightly buttered griddle.

Mix flour, salt, soda, and sugar.  Add the egg, buttermilk and melted butter; stir until all ingredients are combined but still lumpy.  The batter should be thick and puffy looking.

Drop 1/3 cup batter onto the griddle, spreading a bit with the cup to make round pancakes  Cook until lightly browned on both sides, 1-2 minutes per side.

These are EXCELLENT pancakes and I will definitely be making these again and again!  This recipe made 9 pancakes.

Vintage Buttermilk Pie

1 9-inch unbaked pie shell
1 cup sugar

1/3 cup flour
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Pinch salt
1/2 cup melted butter, cooled

Preheat the oven to 350^F.

Mix the sugar and flour in a large bowl.  Add the remaining ingredients and mix on high speed until well combined.  Pour into the pie shell.

Bake at 350^F for about 40 minutes or until set.  (Mine actually took about 65-70 minutes!)

I found this recipe on Pinterest.  It's allegedly over 100 years old and I can understand why it's been around for so long.  This is really GOOD!

Variation:
Lemon Buttermilk Pie
Add zest from 1 lemon, juice from 1/2 lemon and 1/4 cup sugar.  Note: Only use the extra 1/4 cup sugar if the lemon is really tart!  Delicious!!  cw 7/6/16

One-Hour Skillet Garlic Parmesan Focaccia

3/4 cup warm water

1/2 teaspoon sugar

1-1/2 teaspoons rapid-rise yeast

1/2 teaspoon kosher salt

2 tablespoons olive oil + 1 teaspoon for skillet

1-3/4 cups all-purpose flour, divided

3 tablespoons butter, melted

1 tablespoon grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning

Preheat the oven to 250^F.  Once it's preheated, turn the oven off.  Grease a 10-inch iron skillet with 1 teaspoon olive oil and set aside.

In a large bowl, combine the warm water and sugar.  Stir to dissolve sugar and then stir in the yeast. Let stand for 5 minutes.  Stir in the salt, 2 tablespoons olive oil and 1 cup flour.  Mix well.  Gradually add the remaining 3/4 cup flour, mixing until the dough pulls away from the sides of the bowl.  

Remove dough from bowl (with floured hands!) and shape into a ball.  Press the dough into the greased skillet using your fingers.  Cover with a clean, dry kitchen towel and place in oven for 30 minutes to rise.

Remove skillet from oven and set aside.  Preheat the oven to 400^F while you mix the melted butter, Parmesan, garlic powder and Italian seasoning in a small bowl.  Make indentations in the dough with your fingers and brush with half the butter mixture.  

Place the skillet in the hot oven and bake for 20 minutes or until golden brown.  Remove from oven and brush with the remaining butter.  Let cool slightly then slice and serve.

Yummy!  Great with soup.

Jimmy Dean's Hearty Sausage & Potato Soup

3 medium potatoes, baked, peeled and cut into 1" cubes
1 lb Jimmy Dean Hot Sausage
4 tablespoons butter
1 onion, chopped
1/4 cup flour
3 cups chicken broth
3-4 sprigs fresh thyme (or 1/2 tsp dried thyme)
1 1/2 cups milk
1 cup half and half
3/4 cup grated Parmesan cheese
Salt and Pepper

Melt the butter in a large saucepan over medium-high heat.  Add the sausage and onion and cook, stirring occasionally, until the meat is browned and crumbled.  Sprinkle in the flour and cook for 1 minute.  Gradually stir in the chicken broth and bring to a boil, stirring frequently until the mixture begins to thicken.  

Stir in the thyme and baked potato cubes and boil for about 5 minutes.  Reduce heat to low and stir in the milk, half and half and Parmesan cheese.  Cook 5-10 minutes, stirring often, until hot through. Season with salt and pepper, as needed.

Very good soup!!  

Eggs Benedict Casserole

6-oz Canadian Bacon or Ham, cut into cubes
3 English Muffins, cut into cubes
4 eggs
1 cup milk
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Hollandaise Sauce, if desired

Butter a 9x9-inch casserole dish.

Combine the ham and English Muffin cubes and put them in the casserole.  Whisk the eggs, milk, onion powder, salt, pepper and paprika until well mixed and pour over the ham mixture.  Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 375^F.  Remove the plastic wrap and cover the dish with foil.  Bake for 45 minutes.  Remove the foil and bake for 15-20 minutes more or until set.

Serve with Hollandaise Sauce, if desired.  Being the lazy cook that I am, I used a package mix for the Hollandaise.

Adapted from a couple of recipes found on Pinterest.

Honey Sriracha Chicken

1 cup water

2-3 tablespoons Sriracha (I used 2 heaping)

5 tablespoons Lite Soy Sauce

1 teaspoon minced garlic

1/4 cup sugar

3 tablespoons honey

2 tablespoons cornstarch

2 tablespoons water

3-4 boneless skinless chicken breasts, cut into 1-inch cubes

1/3 cup cornstarch

Vegetable or Peanut Oil

Crushed Red Pepper Flakes, if desired

Cooked Rice

In a small-medium saucepan, combine the water, Sriracha, soy sauce, garlic, sugar and honey.  Bring to a boil over medium heat.  Whisk together 2 tablespoons cornstarch and 2 tablespoons water.  Stir into the boiling mixture until it thickens.  Reduce heat to low and keep warm.

Put the chicken cubes into a large ziploc bag and add the 1/3 cup cornstach.  Seal and shake to coat the chicken.  Drizzle a large skillet with oil and heat over medium heat.  Add the chicken and saute until browned and cooked through.  Don't overcrowd the pan....I divided it into 2 batches to cook the chicken. 

Once all the chicken is done, return them all to the skillet (drain if necessary) and pour the sauce over.  Serve over hot cooked rice and garnish with pepper flakes if desired.

This was really good!  Found on Pinterest (recipe on lecremedelacrumb.com).  

I've made this several times now and it is excellent!  One of John's favorites! 

Creamy Heirloom Bean Soup

2 cups mixed heirloom beans, washed
1 onion, chopped
1 heaping tablespoon bacon grease
2 quarts chicken stock or low sodium chicken broth
4 sprigs fresh thyme
Salt and Pepper to taste
1/2 cup heavy cream

Put the beans, onion, bacon grease, chicken broth and thyme in a slow cooker.  Cover and cook on low for about 8 hours or until the beans are tender.  Just before serving, stir in the salt, pepper and cream.

This is excellent!  Adapted from a recipe found on Pinterest & Bon Appetit.

Cathy's Favorite Menus

Quick Dinner

Hot Roast Beef Sandwich

Salad with Creamy Italian Dressing

Hot Apple Pie

Hot Roast Beef Sandwich

2 Publix Bakery Egg Knot Rolls

1/2 lb Publix Deli top Round Roast Beef, cut into 1/2-inch strips

1 tablespoon butter

1 tablespoon Lite Soy Sauce

3 splashes Worcestershire sauce

2 slices Sargento's Aged Swiss

2 slices American cheese

Mayonnaise

French's Spicy Brown Mustard

Good  Season's Italian Dressing Mix, prepared according to package directions (with white vinegar, water and        vegetable oil)

Shredded Romaine lettuce

Thinly sliced Beefsteak tomato

Cut the Egg Knot Rolls in half horizontally.  Melt half the butter on a large skillet over medium high heat.  Place the rolls, cut side down, in the skillet until lightly toasted.  Remove to serving plates and top the bottom half of the rolls with 1 slice Swiss cheese and 1 slice American cheese each. 

In the same skillet, melt the remaining butter.  Add the beef strips, soy sauce and Worcestershire.  Toss the meat around in the skillet until it's hot through and then divide the hot beef on the cheese-topped roll bottoms.  Spread a little mayonnaise and drizzle of mustard onto the roll tops.  Top the beef with lettuce and sliced tomatoes and drizzle with a little Italian Dressing then place the roll top over the sandwich. 

Serve with a Salad and a slice of Publix's Mini Apple Pie for dessert.  Excellent meal!!

Baked Ravioli with Meat Sauce

1 lb ground chuck

Salt, Pepper and Garlic Powder to taste

Splash Worcestershire Sauce

24-oz jar Spaghetti Sauce

25-oz pkg frozen cheese ravioli

3 cups shredded Mozzarella cheese

1/4 cup grated Parmesan cheese

Preheat the oven to 375^F.

In a large skillet, brown and crumble the ground chuck with salt, pepper, and garlic powder to taste plus the Worcestershire sauce.  Stir in the spaghetti sauce and lower heat to simmer until hot through.

Spread half the sauce in a 9x13" pan.  Layer half the ravioli and sprinkle with 1 cup Mozzarella.  

Top with the remaining Ravioli and the rest of the meat sauce.  Sprinkle the top with the remaining Mozzarella and the Parmesan cheese.  Cover tightly with foil.

Bake for 45 minutes.  Remove the foil, increase the heat to 425^F and continue baking for  another 10-15 minutes or until the cheese is melted and starting to turn a bit brown around the edges.  Remove from the oven and cool at least 10 minutes before serving.  Very good and really easy!

Variation:  Add 1 teaspoon fennel seed to the sauce and switch the ground chuck to Italian sausage.  Top with a few slices of pepperoni for a Pizza Ravioli Bake. 

You can make this in a couple of 9x9 inch pans and freeze one for later if you wish.  

Cappuccino Chocolate Chunk Muffins

 

 

Cappuccino Chocolate Chunk Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup semi-sweet chocolate chips , divided
• 1/2 cup pecans , chopped and divided
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup instant coffee granules
• 1/4 cup butter , melted
• 1 egg

Instructions:

Preheat oven to 350ºF. Line jumbo muffin pan with jumbo baking cups. In large bowl, combine flour, sugar, 1/2 cup chocolate chips, 1/4 cup chopped pecans, baking powder, cinnamon and salt. In small bowl, combine milk and coffee granules; stir until completely dissolved. Add melted butter and egg; mix well. Add coffee mixture to flour mixture; mix until just moistened (do not over mix). Distribute mixture evenly into baking cups. Sprinkle top of each muffin with reserved chocolate chips and pecans. Bake 25 to 28 minutes or until cake tester inserted in center of muffin is clean when removed. Remove from oven; cool muffins in pan 8 minutes. Remove muffins from pan; cool completely on cooling grid.
Yield: about 6 jumbo muffins

 Original source unknown

Buttermilk Oatmeal Muffins

Buttermilk Oatmeal Muffins

Ingredients

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. 

Yield: about 8 muffins. 

These are really good and they're fiber rich but they dry out quickly

Original source unknown

Buttermilk Banana Bread I

Buttermilk Banana Bread

1 1/3 cups sugar
1/2 cup butter, softened
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
1 teaspoon vanilla
1 1/4 cups mashed ripe bananas
3/4 cup broken pecans

Directions:
 
Cream sugar and butter.  Add eggs, one at a time, mixing well after each addition - use a mixer.  Stir baking soda into buttermilk and add to mixture. Sift baking powder with flour and blend into creamed mixture. Add vanilla and banana and mix. Stir in pecans.
Pour into greased and floured 9"x5" loaf pan (or 4 mini loaf pans).
Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves). Cool for 20-30 minutes before removing from pan.

Buttermilk Banana Bread II

Buttermilk Banana Bread II

Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 1/4 cups mashed bananas (3-4 bananas)
• 1/4 cup buttermilk
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• pinch of salt

Instructions

1. Prepare loaf pan. (I used two smaller loaf pans.)
2. Sift together flour, baking powder, baking soda and salt. (Do not skip this step!)
3. Mash bananas in a medium sized bowl with a fork. Set aside.
4. In a stand mixer on medium high, cream butter and sugar together for about 2 minutes. Add eggs, one at a time with mixer on low speed. Add in buttermilk and vanilla until the batter is just combined.
5. Slowly pour in the flour mixture. Mix until just combined.
6. Remove bowl from mixer and fold in bananas.
7. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

 Original source unknown

Rhubarb Bread

 

Rhubarb Bread

Ingredients

1-1/2 cups brown sugar, packed

2/3 cup oil

1 egg

1 cup buttermilk or sour milk

1 teaspoon baking soda

2-1/2 cups flour

1 teaspoon salt

1 to 1-1/2 cups chopped raw rhubarb, depending on the juiciness of the variety

1/2 cup chopped nuts

1/2 cup granulated sugar

1 tablespoon butter or margarine

1/2 teaspoon cinnamon

1/4 cup chopped nuts

Instructions

Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture, Fold in rhubarb and ½ cup nuts. Pour into greased and floured 9x5-inch loaf pan. Combine granulated sugar, butter, and cinnamon until crumbly. Add ¼ cup nuts and sprinkle topping over batter in pan. Bake at 350 degrees F for about 1 hour or until done.
Original source: https://www.almanac.com/recipe/rhubarb-bread

Blueberry Crumb Muffins

Blueberry Crumb Muffins

Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1-1/2 cups fresh or frozen blueberries

STREUSEL:

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter

Directions

1.     In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.

2.     Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

Original source unknown