INGREDIENTS
- 3 pounds ground beef
- 2 cloves garlic, minced
- 1 yellow onion, minced
- 1/2 cup shredded Monterey Jack cheese
- 1 1/4 cups barbeque sauce
- 8 slices bacon
- 1 pound Cheddar cheese, sliced
- 1/4 cup butter
- 8 Kaiser rolls, split
- 8 pineapple slices
- 1 (6 ounce) can French-fried onions
DIRECTIONS
- In a large bowl, mix together the ground beef, garlic, onions, Monterey Jack cheese, and the barbecue sauce. Form ground beef mixture into 8 patties.
- Wrap a slice of uncooked bacon around each patty, covering as much of the patty as possible. Place patties on a large platter, cover with plastic wrap, and refrigerate for 45 minutes.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Grill burgers on one side for 5 to 7 minutes, turn, and top each with a slice of Cheddar cheese. Butter the kaiser rolls, if desired. During the final few minutes of cooking, place the kaiser rolls split side down on the grill along with the pineapple slices.
- To assemble your burger, place some French-fried onions on the bottom half of the roll, then a slice of pineapple and a burger; top with the other half of the roll.
INGREDIENTS
- 1/2 head cabbage, cut into thick shreds
- 1/2 cup soy sauce
- 1/4 cup butter
- freshly ground pepper to taste
DIRECTIONS
- Preheat an outdoor grill for medium heat.
- Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
- Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.
INGREDIENTS
- 1/4 cup unsalted butter
- 1/8 teaspoon garlic powder (optional)
- 12 slices white bread
- 1 teaspoon dried oregano
- 1 (8 ounce) package shredded mozzarella cheese
- 1 (24 ounce) jar vodka marinara sauce
DIRECTIONS
- Preheat your oven's broiler.
- Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
- Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
- Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.
INGREDIENTS
- 1/3 cup A.1. Original Steak Sauce
- 2 tablespoons Prepared Horseradish
- 2 teaspoons ground cumin
- 1 teaspoon minced garlic
- 2 (8 ounce) boneless beef ribeye steaks, 3/4 inch thick
DIRECTIONS
- Preheat grill to medium-high heat. Mix steak sauce, horseradish, cumin and garlic.
- Grill steaks 4 minutes on each side or until cooked through, brushing generously with the steak sauce mixture.
- Cut each steak in half to serve.
INGREDIENTS
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1 cup unsalted butter, softened
- 1 1/3 cups packed dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
DIRECTIONS
- Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. Stir together the flour, baking soda, salt and oats; set aside.
- In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Mix in the dry ingredients until well blended before stirring in the chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheet at least 3 inches apart. Flatten cookies to 1/2 inch thick.
- Bake for 21 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
