• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.

[mjp28]

When you need a break from pizzas and steaks on the grill....... FIESTA LETTUCE CUPS .......ok before you laugh it makes for a light, hearty lunch.......really.  From the DOLE recipe files.     https://www.dole.com/recipes

Manufacturer or supplier sites often have good well tried recipes.

Total Prep Time: 10 minutes.  Total time 25 minutes.  Serves 6.  

Calories Per Serving: 280

NUTRIENTS

Makes for a light, healthy lunch.

INGREDIENTS

• 1 pkg (20 oz) ground turkey
• 1 pkg (1 to 1.25 oz) taco seasoning mix
• 12 leaves DOLE Iceberg Lettuce
• salsa
• sour cream
• shredded Cheddar cheese
• avocado, diced or sliced
• ripe olives, sliced

DIRECTIONS

1. CRUMBLE turkey and cook in large nonstick skillet over medium-high heat, stirring 8 to 10 minutes or until turkey is no longer pink. Drain off any excess liquid, if necessary.
2. STIR together seasoning and water according to package directions; bring to boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes.
3. SPOON about 1/4 cup turkey mixture into each lettuce cup. Top each, as desired, with salsa, sour cream, cheese, avocado and olives. Fold in sides of lettuce and roll up.

[mjp28]

I ran across this article on cooking the perfect burger and would like to hear your ideas on:   

The Art of the Perfect Burger

By Ezra Brooks Bourbon May 21, 2020 | Lifestyle

While the Fourth of July may look a little different in 2020, there’s one thing that’s a given — the all-American burger is a staple for that day. As it stands, it’s the undisputed star of any summer grilling menu, and with a few simple steps, you can ensure you’re putting a perfect burger on everyone’s plate.

First off, if you’re new to grilling, review our basic techniques suggestions here. But also keep in mind that if a grill isn’t available, you can flip a great burger right out of your kitchen skillet, too.

Burger Trifecta
Everyone thinks they’re a burger expert, which is why one man’s perfectly cooked burger may be another’s overdone hockey puck. And while there may indeed be a double-decker venison burger stacked with bleu cheese, avocado, bacon, and portobello mushroom in your culinary future, it’s better to just get the three basics right first — burger, bun, and the all-important condiments. Start simple and all will be well. The most important thing is to think fresh: steer clear of pre-packaged burgers and head to the local bakery for the buns.

Meet the Meat
A great burger is all about the meat, and the best meat will have a decent amount of fat in it to keep it juicy after cooking. You have choices here, but you can’t go wrong with buying ground beef chuck at the meat counter.

When you’re ready to make your burgers, gently form round patties of about six ounces each, or slightly larger than those fresh buns you have (to allow for shrinkage during cooking). Again, emphasis on gently — you want the patties loose, as this makes for a juicier burger. Don’t pack them into tightly formed patties. Note: Some people suggest mixing an egg or breadcrumbs with the meat as a binding agent — we don’t. We like the meat to stand on its own. Plus, overhandling the meat with lots of aggressive mixing just makes your burger less tender.

A classic tip is to make to a small thumb indentation in the middle of the burger to keep it flat while cooking, rather than plumping up and tempting you to press your spatula down on the patty while it’s on the grill. (That just squeezes the juices out of the meat, so don’t do it.)

Lastly, don’t forget to liberally season the burgers with salt (we prefer kosher salt, as the flakes are bigger) and pepper before placing them on a well-seasoned grill.

Bring the Heat
Cook the burgers on medium-high to high heat and flip as seldom as possible. About four minutes a side should put you in medium territory. If you’re cooking a bunch of burgers to different orders plan ahead: divide the grill into sections, put the well-done order on first, then medium, then rare, and take them off in reverse order.

Cheeseburger, Cheeseburger
While there are a variety of cheeses to choose from, a classic cheeseburger really requires the cheese slice to be melted over the burger in the final moments of cooking. American cheese is the hands-down go-to standard, but cheese is your launching pad for future experimentation.

Stacking It Up
To toast or not to toast the bun is also a personal choice. If you are grilling a lot of burgers it can get hectic attending to double the number of bun halves as well. Consider browning them slowly in the oven instead. We like a toasted bun because it’s less likely to fall apart as easily.

When it comes to actually building the burger, there is no real wrong way. But there are better ways.  Our personal preference is placing lettuce on the bottom bun first, followed by pickles and onions, then the meat — the lettuce on bottom helps prevent the meat juices from soaking the bottom bun and turning your burger into a soggy mess. If you like tomato, that should go on top of the meat — again, you’re keeping juice away from the bottom bun, plus, if you have cheese on top of your burger, the tomato melds with the melted cheese and has less of a tendency to slide off your burger (see, there is an art to this).

Plenty of people prefer to build their burgers with all the toppings on top of the burger, though, so to each their own. If you’re doing that with a cheeseburger, if you put your patty cheese-side down on the lower bun, that can help prevent a soggy bottom bun as well.

Burgers and Bourbon
Even a basic burger is a juicy taste extravaganza, and a sturdy bourbon will be the best accompaniment. That’s why we opt for the 117 proof, barrel strength of Old Ezra 7 Year to sip alongside our best grilled creations. The mixture of America’s favorite meal and the rich complexities of Old Ezra 7 Year may just prompt a call for seconds.

So what can be better than a burger hot off the grill ?  Remember GAMEDAY meals and tailgating may be coming up soon.   Ummmmm, bon appetit !

[DieHardBrownsFan]

put some of this on a cheese burger.

[mjp28]

@diehardbrownsfan said:

put some of this on a cheese burger.

I love a variety of peppers on egg sandwiches, toasted cheese, spam, tuna, lunch meat especially ham among others and of course burgers.  Ummmm .

[TexasAg1969]

@diehardbrownsfan said:

put some of this on a cheese burger.

I love green chili enchiladas!?

[mjp28]

For a great GAMEDAY, Sunday or anyday meal how about REAL MEATBALLS AND SPAGHETTI from one of our favorite cooks the Barefoot Contessa Ina Garten.  Also try her GARLIC BREAD with it !

Real Meatballs and Spaghetti...from Ina Garten.

• Level: Intermediate
• Total: 2 hr
• Prep: 40 min
• Cook: 1 hr 20 min
• Yield: 6 servings

Ingredients

For the meatballs....one of our favorites !

1/2 pound ground veal

1/2 pound ground pork

1 pound ground beef

1 cup fresh white bread crumbs (4 slices, crusts removed)

1/4 cup seasoned dry bread crumbs

2 tablespoons chopped fresh flat-leaf parsley

1/2 cup freshly grated Parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1 extra-large egg, beaten

Vegetable oil

Olive oil

For the sauce:

1 tablespoon good olive oil

1 cup chopped yellow onion (1 onion)

1 1/2 teaspoons minced garlic

1/2 cup good red wine, such as Chianti

1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For serving:

1 1/2 pounds spaghetti, cooked according to package directions

Freshly grated Parmesan

Directions

WATCH

Watch how to make this recipe.

1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
2. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
3. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

[mjp28]

Garlic Bread, from the Barefoot Contessa

• Level: Easy Total: 20 min.... great with her spaghetti and meatballs !
• Prep: 8 min
• Cook: 12 min  Yield: 4 to 6 servings

Ingredients

6 large garlic cloves, chopped

1/4 cup chopped flat-leaf parsley

1/4 cup chopped fresh oregano leaves

1/2 teaspoon kosher salt

Freshly ground black pepper

1/2 cup good olive oil

1 loaf ciabatta bread

2 tablespoons unsalted butter

 

 

Directions

WATCH

Watch how to make this recipe.

1. Preheat the oven to 350 degrees F.
2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
3. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
4. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

[mjp28]

Well we had a really good Sunday afternoon meal today and did it without any fancy recipes and it started with a trip to the Rulli Brothers store in Boardman Ohio.  Dutch would love it he could lose a big chunk of change on Italian and other groceries.

My wife picked up some cubanelle peppers and Italian sausage among other items today for our meal.

APPETIZER -  NJ's homemade guacamole spread made kind of chunky NEVER blended smooth I like it better than Chipotle.  Besides using red onions she used a fork to mix the spread. We had it with white tortilla chips and a dolop of sour cream and a black olives.

For lunch we had Stuffed Cubanelle Peppers with Italian Sausage and covered with Marinara Sauce....... ummmm !

The stuffing is pretty much the standard stuff with sausage, Parmesan cheese, a beaten large egg, garlic, EVOO, S&P, etc, etc.  She also had four white mushrooms and chopped them up and put them in the mix.

We put them on a sheet pan and then in the oven, put the marinara sauce on 10 minutes before done if desired.

Bon appetit !

[mjp28]

Well  BROWNS fans and GAMEDAY food devotees I didn't forget you or given up cooking or eating but I had another week's stint of awful bland hospital cusine even worse this time by a weeks take-home of some nasty pills which makes you unable to handle food.

I can't eat almost anything !  My food all week has been plain fried or scrambled eggs, special K and a few pieces of provolone cheese and maybe tea. that's it !

We just threw out several bags of deli meat and cheese and other delicious items because they went bad just sitting here.  

It should be over this Sunday or Monday......God I hope so !!!!!

I can't even look at a recipe with pictures right now.   Later..... mjp

[mjp28]

Well I'm feeling a little better so I'll give it a shot on a GAMEDAY or anyday meal..... SPAGHETTI CARBONARA..... it's quick and easy and a switch from plain old spaghetti.

Spaghetti Carbonara

 

PREP: 15 minutes      COOK: 10 minutes     SERVINGS: 6

A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. Our twist on an Italian classic - red, ripe Red Gold tomatoes!

• Recipe

Ingredients

1 pound spaghetti
2 tablespoons extra virgin olive oil
4 ounces pancetta, or slab bacon, cubed
4 garlic cloves, minced
3 large eggs, beaten
1 cup Parmigiano-Reggiano cheese
2 (14.5 ounce) cans Red Gold Diced Tomatoes, or 1 (28 ounce) can Red Gold Diced Tomatoes, drained
Sea salt and ground black pepper to taste
1/2 cup finely chopped flat-leaf parsley

---

Directions

• Bring about 6 quarts of generously salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve ½ cup of the water, then drain.
• While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and garlic; sauté for about 3 minutes or until meat is crisp and golden and has rendered its fat; turn off the heat.
• In a small bowl whisk the eggs and cheese until well combined.
• Return the skillet to medium heat; add half of the reserved pasta water to the skillet. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Most of the water will have evaporated.
• Remove the skillet from the heat and add the egg mixture and stirring quickly until the eggs thicken The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit of the reserved pasta water. Add the diced tomatoes and toss to combine.
• Season the carbonara with salt and black pepper. Mound the spaghetti carbonara into a warm serving bowl and garnish with chopped parsley. Pass more cheese around the table.

Bon appetit !  interjection French.   (I wish you) a hearty appetite.

 

[mjp28]

Well we might be getting closer to some kind of team sports but in the meanwhile.....

From Mr Food his SIZZLING HOME FRIES  Quick and easy and ohhh it's soooo good.

 

SERVES       4     COOK TIME    20 Min

The best home fries are still the ones made in diners. There's just something special about the taste of potatoes slung around a sizzling hot grill and mixed with the flavors of eggs and bacon that can't be beat. Wait until you try our Sizzling Home Fries; they're a breakfast (or anytime) winner.

What You'll Need

• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 red potatoes (about 2 pounds), scrubbed and cut into 1-inch chunks
• 2 onions, chopped
• 1/3 cup vegetable oil

What to Do

1. In a large bowl, combine paprika, garlic powder, salt, and pepper; mix well. Add potatoes and onions; toss to coat evenly.
2. In a large skillet over medium-high heat, heat oil. Add potato mixture to skillet; cover and cook 10 minutes.
3. Increase heat to high, uncover, and cook 8 to 10 additional minutes, or until potatoes are tender and golden, stirring occasionally.

Check This Out!

• If you enjoyed this potato recipe, be sure to check out our free eCookbook, Quick & Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More.

If you love these recipes, then you'll love this FREE eCookbook!

[mjp28]

I love a good tuna melt well how about.......

And for quick and delicious THE ULTIMATE TUNA MELT from Mr Food and yes ohhhh it's so good.

SERVES    4    SERVING SIZE    1 slice    COOK TIME    10 Min

If you're someone who likes to order the tuna melt from diners, then you're really going to love this recipe. It doesn't get any better than The Ultimate Tuna Melt. This recipe is easy, cheesy, and oh-so-pleasing. Serve it with a bowl of your favorite soup and some chips for even more goodness!

What You'll Need

• 1 (12-ounce) can tuna, drained and flaked
• 1/2 cup mayonnaise
• 3 tablespoons Italian dressing
• 1 tablespoon sweet relish, drained well
• 4 slices rye bread
• 8 tomato slices
• 4 slices cheddar cheese

What to Do

1. Preheat oven to 375 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray. 
2. In a medium bowl, combine tuna, mayonnaise, Italian dressing, and relish; mix well. 
3. Top each slice of rye bread with two slices of tomato. Spread tuna evenly over tomatoes, then top with cheddar cheese. Place on baking sheet and bake 10 minutes or until cheese is melted. Serve immediately. 

Check This Out!

• If you're a fan of pickles, you can add a couple of slices on top of each serving as a finishing touch! 
   
• For even more great recipes with canned tuna, check out our collection of Easy Tuna Recipes.
   
• Plus, you won't want to miss our Homestyle Tuna Casseroles!

If you love these recipes, then you'll love this FREE eCookbook!

[mjp28]

Hey maybe sports is on the way but in any event it's always time for a good GAMEDAY or anyday meal.  How about ONION STRINGS a quicker way to make onion rings.

How about some really quick and easy ONION STRINGS from Mr Food only 5 ingredients and to make and use a mandolin to cut the onions !  Serve them with a nice hot steak off the grill and some asparagus or your other favorite go- along side dish.  Ummmmm.

SERVES     3    COOK TIME   ONLY  10 Min. !

If you like crispy-fried onion strings, like the kind that are popular in restaurants, then you'll love this 5-ingredient recipe for easy, homemade, Onion Strings. They're simple to make, but the end results will leave you feeling like a restaurant chef. Whether you make them for tasty nibbling or as a main dish topper, these onion strings are always a hit! We consider them a simple yet fancy way to say ..."OHH IT'S SO GOOD!!"

What You'll Need

• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup vegetable oil
• 1 large onion, thinly sliced and separated into rings

What to Do

1. In a medium bowl, combine flour, salt, and pepper; mix well.
2. In a large skillet, heat oil over medium-high heat. Place onion rings in flour, coat well, then carefully place in hot oil.
3. Fry onions 6 to 8 minutes, or until golden. Drain on a paper towel-lined plate, and serve immediately.

Mr. Food Test Kitchen Tip!

• These Onion Strings are yummy as is, but you can sprinkle them with salt before serving, if you'd like.
   
• Use these to fancy up a juicy steak, top off a chef's salad (instead of croutons), or however else you like!

• And if you love fried onions any which way, then be sure to check out our recipe for Crispy Buttermilk Onion Rings too!

If you love these recipes, then you'll love this FREE eCookbook!

 

Easy Weeknight Dinners: 20 Recipes for the Busy Cook

[mjp28]

@atom said:

got ribeye's myself and today is perfect some clouds and a high of 70 

We're thinking about Ribeyes on the 4th of July weekend, maybe with a casserole mixed in over the weekend for something different..... it's going to be 90+ degrees, I'll be in the AC !

[mjp28]

Game Day Roast Beef Sliders....in only 20 minutes.  Anyone can get this ready before the game !  More game day recipes below.

SERVES    12    COOK TIME   IN ONLY   20 Min

This roast beef recipe is the game day half-time treat you've been looking for! Made with Hawaiian-style rolls, thinly sliced deli roast beef, provolone, and--we love this part-- it's topped with roasted red peppers! They'll be gone long before the game comes back on. Our Game Day Roast Beef Sliders will definitely steal the half-time show.
 

What You'll Need

• 1 (12-count) package Hawaiian sweet rolls
• 1 (6.5-ounce) container refrigerated garlic-herb cheese spread
• 1 pound thinly sliced deli roast beef.   (I might add a little more beef, up to you to decide how much on each.)
• 1 (12-ounce) jar roasted red pepper strips, drained and patted dry, sliced into 1/4-inch strips
• 6 slices provolone cheese
• 2 teaspoons Montreal steak seasoning
• 3/4 cup crispy fried onions

What to Do

1. Preheat oven to 375 degrees F.
2. Slice rolls in half all at once (do not separate them) and spread both halves of the cut sides with garlic-herb cheese spread. Place bottom half of rolls on baking sheet and top with roast beef, red pepper strips, and provolone cheese. Sprinkle with seasoning and top with fried onions. Place the top half of rolls over fried onions and cover with aluminum foil.
3. Right before serving, bake 20 to 25 minutes or until heated through. Slice between the rolls; this way it’s nice and easy for everyone to grab their very own slider.

Game Day Favorites

• Get your game day menu ready with our Blazin' Good Buffalo-Style Recipes and our Best Mac and Cheese Recipes! Looking for a recipe that features both? Try out our gotta-have-em Buffalo Chicken Mac & Cheese Balls! 
   
• When it comes to hosting game day, you probably want to pull out all the stops, so that means the best Game Day Finger Foods, Game Day Dips and don't forget the Game Day Desserts! 
   
• If you want to know a couple of our personal favorites, check out the Half-Time Bacon Cheese Dip, and our Huddled-Up Chicken Tots are so good they might even be more popular than the game itself!

[Canton Mike]

I have a whole series of Mr Food cookbooks. Here's a fave of mine with my changes in brown...

Old Time Hot Dog Sauce

Spruce up your hot dogs with a savory topping that's really yummy and comes together in no time. Our Old Time Hot Dog Sauce is beefy, flavorful, and all-American. It's just what your hot dogs need to take them from ordinary to extraordinary!

What You'll Need

• 1 pound ground beef
• 1 onion, chopped
• 1 (15-1/2-ounce) can tomato sauce
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper (I use ONLY fresh coarsely ground black pepper & I double it to 1/2 teaspoon..I also add 1/2 teaspoon of celery salt) 
• 1/2 cup water

What to Do

1. In a large skillet over medium heat, sauté ground beef and onion 6 to 8 minutes or until beef is browned, stirring often.
    
2. Add remaining ingredients, stirring to combine. Bring mixture to a boil, lower heat, and simmer 7 to 10 minutes, or until heated through and well combined, stirring occasionally.

[mjp28]

@canton-mike said:

I have a whole series of Mr Food cookbooks. Here's a fave of mine with my changes in brown...

Old Time Hot Dog Sauce

Spruce up your hot dogs with a savory topping that's really yummy and comes together in no time. Our Old Time Hot Dog Sauce is beefy, flavorful, and all-American. It's just what your hot dogs need to take them from ordinary to extraordinary!

We're having hot dogs Sunday and/or Monday this weekend coming up the only decision is hotdog sauce -or- onions...... maybe both ?

[Canton Mike]

@mjp28 said:

We're having hot dogs Sunday and/or Monday this weekend coming up the only decision is hotdog sauce -or- onions...... maybe both ?

I like white onions cooked IN the coney sauce, but RED onions to top 'em. I'm sure we'll have 'em sometime this weekend too.I love hot dogs! Like pizza, I could eat 'em multiple times a week.

Enjoy!

Mike

[ATOM]

@mjp28 said:

We're thinking about Ribeyes on the 4th of July weekend, maybe with a casserole mixed in over the weekend for something different..... it's going to be 90+ degrees, I'll be in the AC !

coney dogs and potato salad here for The 4th no need for the ac here partly cloudy and 75 

Happy 4th

[mjp28]

@atom said:

coney dogs and potato salad here for The 4th no need for the ac here partly cloudy and 75 

Happy 4th

We switched from Ribeyes today to hot dogs, homemade chili sauce and delicious homemade baked beans and potato chips......and for a switch cold Heineken beer !

It's about 86 now outside on the way to 90.

Happy 4th everyone !