While it is true that we do not live to eat, but eat to live, we spend so much time at it that good eating and good living become almost synonymous. I have found that it is not necessary to be a woman of means to prepare and serve food "fit for a king." Let me tell you some of the things I have myself learned about making the most of food.
Never shop for only one meal. If you do, you will lose the fun of glorifying leftovers; and furthermore, should a friend arrive unexpectedly around the dinner hour, you will be torn between finding a way to stretch your meal or, far worse, finding an excuse to exclude a guest.
If you have a deep freezer then all your problems are solved. Any dish that you cook can be frozen. The only thing I found that would not freeze without losing flavor is chopped liver. So, when you cook, cook in bulk; divide into one-meal portions, put them into freezing containers, list and freeze.
Think how easy life becomes when all you have to do is take enough cooked food from the freezer the night before and put it into the bottom of the refrigerator until you are ready to serve it the following day. One half hour before serving, put the meal in the oven to warm, set your table, prepare your salad, coffee, dessert, and you are ready to eat. If you are out, you don't have to rush home - the whole day is yours to do with as you will, and your meal does not suffer because of it. (Do remember, though, that food deteriorates fast after thawing - so use your food within the next few days.)
If you do not have a deep freezer, you can still prepare your food in advance. The only kind of food you cannot prepare beforehand is broiled food. The oven will warm any cooked food including fried chicken or fried veal cutlets. Your refrigerator will keep most cooked foods (with very few exceptions) for at least a week - so cook for three or more days at a time.
I use chicken fat for shortening because, as Mama used to say, it gives food "dem Yiddishin tom" - but you can, if you will, substitute any of your favorite shortenings.
My recipes for appetizers can be used for a main dish if you serve soup to begin with, and an ample side dish, and dessert to finish off the meal.
Mama used to say if there are eggs and fat in the refrigerator you can always stretch a meal to include one or more guests, by making eggs and onions and a kugel of some kind.
When cooking, leave lid off pot, so you can see when water reaches boiling point; then adjust heat to low or fast boil, as desired, and cover.
When reheating food in the oven, most foods should be covered, except food that needs crisping, such as fried chicken, veal cutlets, etc. Though these tips will not get you from point A to Z in your culinary experience, they're small details that will add to each dish.
Betty Crocker comes through more than Michael Jordan did. This recipe comes from bettycrocker.com, her website.
The ingredients you'll need to make these burgers:
one and a half lb lean ground beef two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chiles eight slices pepper Jack cheese, 2x1x1/4 inch (about four oz) four kaiser rolls, split a quarter cup Old El Paso taco sauce or Old El Paso Thick 'n Chunky salsa
To prepare:
Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely. Place patties on grill over medium heat. Cover grill; cook 14-16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve burgers on rolls with taco sauce.
Zesty Burgers- For 4
This is one of the many great recipes I encountered at http://southernfood.about.com.
You will need:
1 to 1 1/4 pounds of lean ground beef 1/4 cup of chopped onion 2 tablespoons of green pepper, finely chopped 3 tablespoons ketchup 1 tablespoon of prepared horseradish 1 teaspoon of salt 2 teaspoons of prepared mustard 1 dash of pepper your favorite burger toppings 4 split buns, toasted
Prepare as follows:
Combine the ground beef with onion, green pepper, ketchup, horseradish, salt, mustard, and pepper. Mix together lightly. Shape the mixture into 4 patties about a half inch thick. Cook for 5-7 minutes per side, depending on how well done you like your burgers. Serve, with topping, on buns.
Texas Stuffed Grilled Burgers- Five Servings
I find this wonderful recipe at allrecipes.com, a site worth visiting.
Required ingredients:
5 pounds of lean ground beef 6 tablespoons of Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to your taste 2 cups of onion, chopped 2 cups of fresh, chopped 2 cups of cooked ham, chopped 3 cups of shredded cheddar cheese
Preparation directions:
Preheat your outdoor grill for high heat. When hot, lightly oil the grate. In a bowl, mix together the ground beef, the Worcestershire sauce, the hickory seasoning, and the salt and pepper until well blended. Make 8 or 10 balls, and flatten them into patties. On one half of the patties, add the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, being sure to seal all of the edges of the patties together tightly and enclose the filling. Cook the patties for 8-10 minutes per side, or until meat is well done, and cheese in the center is melted.
Marinated Hamburgers
Thank you razzledazzlerecipes.com for this culinary delight.
Shop for:
3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar
Instructions for Preparation:
Combine the ingredients.
Shape 1-1/2 bounds of ground beef into patties.
Place in a covered container and pour marinade mixture over the hamburgers. Cover and refrigerate 12 hours or overnight.
Remove from marinade and sear over high heat to seal in the juices.
Mushroom Stuffed Burgers- 6 servings
Thanks again to razzledazzlerecipes.com, a site filled with tempting recipes.
Get together:
1 1/2 pounds hamburger 1/4 cup finely diced onion 2 eggs, lightly beaten 3/4 cup soft bread crumbs 1/4 cup ketchup 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1/2 pound sliced mushrooms 6 slices Swiss cheese
Proceed as follows:
Mix ingredients 1-7 and shape into twelve 1/4 inch patties. Saute the mushrooms lightly in the butter. Place them on 6 of the patties. Top with the 6 remaining patties and seal them together.
Grill or broil the patties to your preference. Top them with cheese. Serve on toasted buns.
These five recipes will let you cook burgers likely to put your friends' and neighbors burgers to shame. I hope you have as much fun cooking and eating them as I have.
Both Jimmy Cox & Daniel Z. Kane are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Jimmy Cox has sinced written about articles on various topics from Web Development, Horse Racing and Investments. Now You Can Cook The Best Kosher Food Using These Amazing RecipesClick here for FREE online Ebook