French Onion Burgers:
1 pound ground beef
1 tablespoon Worcestershire sauce
1 tablespoon Onion Soup Mix
Salt and pepper, to taste
Topping:
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1 teaspoon beef bouillon granules
2 tablespoons dry white wine
Salt and pepper, to taste
3 ounces Swiss cheese, sliced
Sauté the mushrooms in butter until tender. Add the bouillon and wine; cook over high heat briefly to evaporate most of the juices. Season with salt and pepper, to taste.
Meanwhile, mix the ground beef, Worcestershire sauce, onion soup mix, salt and pepper. Shape into patties. Grill the hamburgers and top each with a slice of Swiss cheese. Smother with the mushrooms.
1 cn Spam, sliced matchstick size
1/4 c Finely chopped ginger root
1 ea Small red onion, finely Chopped
1/2 ts Garlic powder
1/4 c Freshly squeezed lime juice
Zest of 1 lime 1/2 ts Oriental dried chili powder
1/4 c Chopped cilantro leaves
8 ea Cherry tomatoes
Thai bird peppers and Cilantro sprigs to garnish
Combine all ingredients in a sealed glass or plastic container to marinate. Refrigerate at least two hours or preferably overnight. Stir or shake occasionally to evenly coat. One hour before serving, stir in cilantro. Serve on a bed of torn lettuce of your choice. Garnish with quartered cherry tomatoes, Thai bird peppers and cilantro sprigs.
Taco Salad and Baja Bob’s Margarita
Burgers with Wasabi Mayo
Mix up some burgers with onion, garlic, garlic powder, Maggi seasoning, cayenne pepper, garlic powder, and a dash of sesame oil.
Cook up the burgers and serve with a little wasabi mayo.
Vietnamese style Chicken “Meatballs”
Grind up chicken.
Mix in garlic, fish sauce, worcestershire sauce, rice wine, and an egg.
Cook at 450 degrees for 20 minutes.
Vietnamese style Chicken “Meatballs”
Grind up chicken.
Mix in garlic, fish sauce, worcestershire sauce, rice wine, and an egg.
Cook at 450 degrees for 20 minutes.