Archive for the ‘mixing bowels’ Category
These large grilled cilantro-flavored burgers contain hot pepper sauce & flakes. They’re “cooled” with mango slices and an avocado-cream cheese mixture.
Mango Burgers with Avocado Cream (Directions): Wipe grill with a vegetable oil and heat to medium. In a small mixing bowl, combine avocado and cream cheese. Stir until well blended, add lime juice and salt, then stir until blended. Cover surface with plastic wrap and chill until needed. In a large mixing bowl, combine all burger ingredients and blend well. Shape into 6 large round patties. Grill burgers over medium heat 10 to 15 minutes or until meat is no longer pink, turning once. When burgers are almost done, place buns flat side down on grill to toast until golden brown. Remove buns from grill; spread avocado cream on flat sides of buns. Place bun bottoms on 6 plates. Add mango slices, burgers, and bun tops; close sandwiches and serve.
Ingredients
* Avocado Cream:
* 1 avocado, peeled, pitted and chopped
* 4 ounces cream cheese, softened
* 2 teaspoons fresh lime juice
* 1/2 teaspoon salt
* Burger ingredients:
* 1 egg, slightly beaten
* 2 1/2 lbs ground beef
* 2 garlic cloves, minced
* 1/2 teaspoon dried red pepper flakes
* 1 teaspoon Tabasco sauce, or to taste
* 4 tablespoons (1/4 cup) chopped fresh cilantro
* 1 1/2 cups soft bread crumbs
* Salt and ground pepper to taste
* 2 mangos; peeled, cored, and sliced thinly
* 6 Kaiser or burger buns
My husband and I developed this recipe several years ago after a trip to the Greek Islands. We have prepared it many times for guests and someone always asks for the recipe. The secret is the perfect combination of balsamic vinegar, feta cheese and Kalamata olives that give this easy-to-make crock-pot chicken a distinctive Mediterranean flair.
Athens Chicken With Greek Salsa (Directions): Combine first 3 ingredients in a large mixing bowl. Coat chicken in mixture and place chicken into a slow cooker. In a separate medium bowl, combine soup (undiluted) and wine. Pour over chicken in slow cooker. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours. Meanwhile, combine remaining ingredients in a small bowl. Cover and refrigerate until chicken is completely cooked. Remove chicken from slow cooker and place on a warm serving platter. Spoon salsa over chicken and serve immediately.
Ingredients
* 2/3 cup flour
* 1 teaspoon salt
* 1/2 teaspoon dried oregano
* 6 chicken breasts, boneless & skinless
* 1 can (10 3/4 ounces) cream of chicken soup
* 1/2 cup white wine (water or chicken broth may be substituted)
* 1/2 cup tomato, chopped
* 1/2 cup cucumber, chopped
* 1 teaspoon balsamic vinegar
* 1/2 cup Kalamata olives, pitted & chopped
* 1/4 cup feta cheese, crumbled
I think I’ve found the easiest holiday candy to make on earth, complete with an award winning taste. I threw these little morsels of heaven together for our last social; the reviews were phenomenal! To top it off they keep indefinitely in the refrigerator, and I’ve made several batches well in advance of Christmas…I’m set for the year! Delicious and easy to make…a marriage made in heaven!
Cherry Christmas Truffles (Directions): In medium mixing bowl blend cream cheese, sugar and chocolate until smooth and stir in cherries. Form into 1″ rolls, wrap in waxed paper, and chill at least 2 hours. Use a cutting board to cut into 1″ pieces and form into balls. Roll balls into chopped pecans and store in refrigerator. Place in paper candy cups to serve.
Ingredients
* 8 ounce package cream cheese, softened
* 4 cups confectioners’s sugar
* 4 squares unsweetened chocolate, melted
* 1/4 cup coarsely chopped candied cherries
* 1 cup finely chopped pecans