Wednesday, May 4, 2011
I love Mushroom Swiss burgers. I love the Angus ones at McDonald's, I love the ones from DQ and from Hardees and from that little truck stop in the town who's name I can't remember in Montana that Reece didn't even know was there until I was in the truck with him in February and I love them from the Stamart in Fargo. But now I am forever ruined I fear... I made them myself at home. And I made up my own recipe because I couldn't find anything I liked anywhere online. *sigh* That's okay. These things are GOOD!!! Rosie even liked them and she doesn't like hamburgers very much! :D I also added onion, 'cause I've always felt that the onions were the only thing lacking in the ones I eat in the restaurants.
Obviously you can adjust the amount of meat you use... I made a bunch so I could have some leftover for the next time the Mushroom Swiss urge strikes my left taste bud.
2 lbs. hamburger
5 T. butter
1/2 medium onion, sliced in 1/4" rings -I also sliced the rings in half
1 lb. Baby Bella mushrooms, sliced
1 pkg. brown gravy mix -and there is a healthy version out there! Azure Standard sells it!
2 beef bouillon cubes dissolved in 1 1/2 C. water
1 T. Worcestershire sauce
1/4 tsp. black pepper
Salt -if you need it
Flour if your sauce isn't thick enough for you
Melt the butter and saute the onions and mushrooms until the mushrooms are cooked. Sprinkle with the brown gravy mix and stir it all together so there are no clumps to be seen. Pour in the water and stir until smooth, add the Worcestershire sauce, pepper and salt if you need it. Cook until thick. If your sauce isn't the consistency you like, add flour mixed with a little water so you don't end up with clumps. Keep warm while you grill your burgers. I used my George Foreman Lean Mean Fat Reducing Grilling Machine. :D I didn't add and salt or pepper to the burgers when I cooked them and they tasted perfect. When the burgers are all cooked, lay them on a cookie sheet, top with a couple T. of mushroom sauce and top with a slice of Swiss cheese. Bake at 450 degrees for about 5 minutes or until the cheese is melted. Spread both sides of your hamburger bun with mayo, top with the burger and eat with Great Gusto. (Whoever HE is!;)
Tuesday, May 3, 2011
1 lb. white beans
1/2 tsp. soda
1 ham bone
1 bay leaf
2 chicken bouillon cubes
1 medium onion, minced
2 cloves garlic, minced -I use my garlic press
2 stalks celery, minced
1 qt. marinara sauce or spaghetti sauce
2 C. chopped ham
Soak the beans overnight in water. Drain, pour them into a kettle and add the soda. Bring to a boil and turn the burner down before they beans boil merrily and violently over the entire stove. Boil for 10 minutes. Drain and rinse until the water runs clear. In a large kettle, crockpot or bean pot, put the ham bone, bay leaf, bouillon cubes, beans & enough water to cover the beans. Bake at 375 degrees for 2 hours. Remove the ham bone and let it cool slightly before removing the meat. When cool enough to touch without dancing a jig in the kitchen, remove the meat and add enough leftover ham to make about 2 cups. To the beans, add the onion, garlic, celery, whatever tomato business you're using, ham and seasonings to taste. Bake for another hour and serve. My kids loved it! :) P.S. I forgot to take a picture of my bowl of soup. It were perty. SIGH.
I came up with this soup one day when I had a bunch of leftovers from a ham dinner. Nobody felt like eating ham & mashed potatoes & gravy anymore, so, when all else fails... make soup! :D It's quite easy. You need ham, mashed potatoes, gravy, sour cream, chicken broth, cream cheese, onion, black pepper, Mrs, Dash & sharp cheddar cheese.
1 can chicken broth
1 (8 oz.) pkg. cream cheese
2 1/2 - 3 C. chopped ham
1 small onion (1/3 C.?)
1/4 C. sour cream
1 1/4 C. ham gravy
3 C. mashed potatoes
8 oz. shredded sharp cheddar cheese
Pour the broth into a non stick pot. Add the cream cheese and onion. Cook on high until the cream cheese melts. Add the ham, sour cream & gravy. Cook for about 5 minutes. Add the mashed potatoes, Mrs. Dash and pepper. Add milk to thin to the desired consistency. Cook another 5 minutes or until the potatoes decide to quit being clumpy. Add the cheese and let melt, then serve happily to everyone you see.
I am sorry people... But if you are looking for a PW look alike here, you ain't gonna find it. I don't have time to edit 99,000 pictures of food so they actually look edible instead of like unmentionable body parts and poop and stuff like that. So I shall no longer post as many pictures. I don't have the right lighting in my house, and I WILL not post pictures like some food blogs on here! If I wanted to forever gross you out on all things chocolate I'd post the link, but that'd be mean. So. My explanation is over. Good day! ;D