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Nov 102014
 

White Castle Bugerlike’s

Howdy Ya’ll…Kenny here…I was Stumbling recipes the other day and ran across Tina’s site – Mommy’s Kitchen.  She had a recipe for White Castle Sliders…that she saw on Robins site – Big Red Kitchen. White Castles burgers are one of my favorite eat out burgers, but I can not get them here where we live, I have to drive an hour to the Big City to get White Castle burgers. So, I figured I would try these out.

The very first White Castle!

The very first White Castle!

I used to eat at White Castle quite a bit when I was younger and living in Indiana.  I remember once when we went to a party and afterwards went to White Castle for a midnight snack. Welllll…being a little tipsy…I thought we would have a burger contest and see who could eat the most. Of course back then I believe they were only like 8 cents a pop.  I scarfed down about 20 of those little devils and needless to say I paid for it. Yep…lost most of them before I got home :( I know…that’s more than you need to know!

Can't believe I forgot the pickle!

Can’t believe I forgot the pickle!

Any way…let’s get back to the recipe. Tina and Robin have a great recipe for White Castle sliders and I was drooling to make the little bugger burgers. The only adjustment we made was the amount of ground beef as they called for 2 pounds for 12 sliders and being a long time lover of White Castle, that amount made them thicker than the restaurant version, at least as far as I can remember and no I’m not counting that one horrid night that we had that silly contest!!!!!!!!!!

White Castle Bugerlike's
 
Your gonna like this..
Author:
Recipe type: Burgers
Cuisine: Food
Ingredients
  • For 12 sliders:
  • 1 lb. lean ground beef
  • ½ cup dehydrated onion flakes
  • ½ teas seasoned salt
  • 6 slices American or cheddar cheese
  • 12 slider rolls {we used Martin's potato rolls}
Instructions
  1. Sprinkle onion flakes in the bottom of a 9" x 12" baking dish.
  2. Combine salt with the beef and spread meat evenly over the onion flakes all the way to the edges.
  3. Poke 12 holes into the meat placed in the center of what will be each patty.
  4. Bake in a 400 degree oven for 20 minutes.
  5. Cover with cheese slices and continue to cook for 5 minutes or until cheese has melted.
  6. Cut into 12 sliders and serve on buns.

So you will know, we cut the original recipe down to half, because there’s only us two. Wouldn’t ya know it…I forgot the dill pickle.  Hope you enjoy….

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Sep 222012
 

Cherry Tomato Meat Balls

This recipe book just intrigues me more than any one I’ve ever seen, yep, the Under the Hair Dryer one! This recipe was given to the book by a Mrs. E. C. Thomas and I have never saw a recipe like it. All ingredients are to our liking and is going to be tried very soon. I would have made it this week, but we just got over a big meat loaf and then I took out some egg rolls for lunch that I thought were my Chinese ones and turned out to be our Mexican Egg Rolls that I posted back on January 17, 2012. You see the cook forgot to mark the freezer bag and just wrote egg rolls on both batches, had a senior moment which I don’t need to be doing when I’m in the kitchen! So, although we love our hamburger, enough is enough and it’s time to take a little break, but not for too long!

Where’s the tomato? Behind the meat ball of course!

 
Ingredients
  • 1 beaten egg
  • ¾ cup soft bread crumbs
  • ½ cup milk
  • ¼ cup finely chopped onion
  • 12 cherry tomatoes
  • ¾ teas salt
  • ½ teas dried oregano, crushed
  • Dash pepper
  • 1 lb lean ground beef
Instructions
  1. In a mixing bowl, combine the egg, bread crumbs, milk, onion, salt, oregano and pepper; add ground beef, mix well.
  2. Shape about ¼ cup of meat mixture evenly around each cherry tomato to form round meat balls.
  3. Place in a 13x9x2 inch baking pan.
  4. Bake in a 375 degree oven for 25-30 minutes.

 

Well I hope you enjoy another recipe from the past!

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