SPRINGTIME BURGERS

Hey yall! Heres your next recipe!! Hope you enjoy!!

Coming Soon: An old family recipe cookbook is soon gonna be up for sell. You will not be able to find any of the recipes in it anywhere on the net. Keep checking back for more details.


For burgers:
2 pounds lean ground beef
1/4 cup barbecue sauce
1 teaspoons steak seasoning
1/2 teaspoon seasoning salt
1/2 cup grated sharp Cheddar, divided
4 sesame seed hamburger buns, lightly toasted
Lettuce leaves Sliced tomatoes
Grilled Onions, recipe follows

Mix first 4 ingredients in large bowl until blended. Shape into 4 balls. Poke deep hole in each ball and fill each with 1 1/2 tablespoons of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3/4-inch-thick patty. (Can be made 8 hours ahead, covered and chilled.)
Grill burgers to desired doneness, about 5 minutes per side for medium.

Place burgers on bottom halves of buns. Top with lettuce, tomatoes, onions and upper halves of buns.

Grilled Onions:
2 yellow onions
1 teaspoon vegetable oil
1/2 teaspoon salt

Peel onions, leaving root end intact. Slice into 3/4-inch thick rounds. Lay onion flat and insert a toothpick horizontally through at least 1/2 of the onion. This will prevent onion from falling apart on the grill. Brush with oil and season with salt. Place on a preheated grill at medium heat. Cook for 5 minutes on each side or until caramelized and softened. Remove toothpicks before serving.

SPICY CHILI

Hey yall, heres todays recipe, another one thats on the spicy side! But BOY DOODY is it YUMMY!!! Hopes yall likes it!!!


Sauce:
12 ounces tomato paste
16 ounces tomato sauce
1 (24-ounce) can kidney beans, drained
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
1/2 cup chili powder
2 tablespoons parsley
2 teaspoons oregano
1 (24-ounce) can pork and beans
1/2 teaspoon salt
1/2 teaspoon pepper
1 (24-ounce) can chili hot beans
1 tablespoon chipotle powder
1 teaspoon habenero chile powder
4 whole red habaneros
6 jalapenos
2 New Mexican chiles

1/2 pound elbow macaroni or spaghetti
1 pound steak, cut of choice
1 pound ground beef
1 pound ground pork
1/2 (12-ounce) can or bottle of beer

Serving suggestions:
crackers and cheese

In a large kettle on low simmer combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, chipotle powder, habenero powder, habaneros, jalapenos, New Mexico chiles, and dry pasta and bring to a simmer. While that is simmering, grill the steak, and brown the pork and beef in a large saute pan. Drain the meat, season to taste, and add to sauce. Add the beer and cook for 30 minutes.

Serve with crackers and cheese.

CHILI RELLENO

Hey yall, heres a great mexican dish that im sure your all gonna love!!! Let me know whatcha think!!


12 chilies poblanos
1/3 cup canola oil
2 pounds lean ground round beef
1 cup chopped yellow or green onion
1 garlic clove, chopped
2 cups fresh diced tomatoes
1 teaspoon salt
1/2 teaspoon cumin
1 teaspoon ground black pepper

Batter:
8 eggs, separated
2 cups flour
3 cups cooking oil
Ranchero Sauce, recipe follows
Queso Blanco, shredded, for garnish
Chopped cilantro, for garnish

Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well using paper towels pat the peppers dry. Heat oil in a large skillet or saucepan, add meat and brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool. Stuff the peppers with the filling and secure with a toothpick. In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend. In a separate bowl add flour for dusting peppers and set aside. In a deep skillet heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease. Serve chili rellenos topped with Ranchero Sauce, garnished with shredded queso blanco and chopped cilantro.

Salsa Ranchero:
1/3 cup cooking oil
1 onion, chopped
1 garlic clove, chopped
2 bell peppers, green or red
4 tomatoes, diced
1 can chopped tomatoes
Dash cumin

In skillet heat oil until hot. Brown onion, garlic, peppers, and tomatoes for 2 minutes or until transparent. Add the tomatoes and cumin, and simmer for 10 to 15 minutes until sauce is lumpy. Set aside.