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Recipes
Chris' Bay Area Burger
By Scheets
Directions Preheat an outdoor grill for high heat
- 1 pound ground beef
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried basil leaves
- 4 hamburger buns, split
Debdoozie's Blue Ribbon Chili
By Scheets
1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until m...
- 2 * 2 pounds ground beef
- 1/2 * 1/2 onion, chopped
- 1 * 1 teaspoon ground black pepper
- 1/2 * 1/2 teaspoon garlic salt
- 2 1/2 * 2 1/2 cups tomato sauce
- 1 * 1 (8 ounce) jar salsa
- 4 * 4 tablespoons chili seasoning mix
- 1 * 1 (15 ounce) can light red kidney beans
- 1 * 1 (15 ounce) can dark red kidney beans
Big Boy Original Double-Decker Hamburger Classic
By Scheets
1. Prepare two 1/8 pound patties
- 1/4 pound ground beef
- 1 1/2 tbsp mayo
- 1 tsp relish
- 1 tsp tomato sauce
- 1 sesame seed hamburger bun
- Additional half hamburger bun
- Salt
- 1/4 cup shredded lettuce
- 1 slice american cheese
Swedish Meatballs
By Scheets
Recipe courtesy Alton Brown, 2005
- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons clarified butter, divided
- 1/2 cup finely chopped onion
- A pinch plus 1 teaspoon kosher salt
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
Restaurant-Style Buffalo Chicken Wings
By Scheets
Directions Heat oil in a deep fryer to 375 degrees F (190 degrees C)
- oil for deep frying
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 10 chicken wings
Chicken Enchiladas
By Scheets
Recipe courtesy Tyler Florence
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Chicken Fried Rice
By Scheets
1. In a small bowl, beat egg with water
- * 1 egg
- * 1 tablespoon water
- * 1 tablespoon butter
- * 1 tablespoon vegetable oil
- * 1 onion, chopped
- * 2 cups cooked white rice, cold
- * 2 tablespoons soy sauce
- * 1 teaspoon ground black pepper
- * 1 cup cooked, chopped chicken meat
Artichoke & Spinach Dip
By Scheets
1. Preheat oven to 350 degrees F (175 degrees C)
- 4 cloves garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) container Alfredo-style pasta sauce
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 (8 ounce) package cream cheese, softened
Amy's Barbecue Chicken Salad
By Scheets
Directions Preheat the grill for high heat
- 2 skinless, boneless chicken breast halves
- 1 head red leaf lettuce, rinsed and torn
- 1 head green leaf lettuce, rinsed and torn
- 1 fresh tomato, chopped
- 1 bunch cilantro, chopped
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
- 1 (2.8 ounce) can French fried onions
- 1/2 cup Ranch dressing
- 1/2 cup barbeque sauce
Tangy Chicken Fajitas
By Scheets
Directions In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix
- 1/2 cup olive oil
- 1/2 cup distilled white vinegar
- 1/2 cup fresh lime juice
- 2 (.7 ounce) packages dry Italian-style salad dressing mix
- 3 whole boneless, skinless chicken breast, cubed
- 1 onion, sliced
- 1 green bell pepper, sliced