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!