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Archive for May 24, 2014

RECIPE: Mushroom Stuffed Bacon Cheeseburgers


A bacon cheeseburger, stuffed with
mushrooms. Photo courtesy Taste Of Home.


Put a twist on the traditional cheeseburger and add in some mushrooms. They give the cheeseburger even more flavor. Plus, it’s healthier, given that some of the cholesterol and calories are replaced by the mushrooms (not that anyone eating a bacon cheeseburger is counting calories and cholesterol).

The recipe is from Joyce Guth of Mohnton, Pennsylvania, sent to us by Taste Of Home magazine. “No need to call my family twice when these burgers are on the menu.” says Joyce. “Get ahead of the game and stuff them ahead of time, then grill later.”


Ingredients For 8 Burgers

  • 2 bacon strips, finely chopped
  • 2 cups chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 2 pounds ground beef
  • 2 tablespoons steak sauce
  • 1/2 teaspoon seasoned salt
  • 4 slices provolone cheese, halved
  • 8 kaiser rolls or other roll of choice, split


    1. COOK bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.

    2. ADD mushrooms, onion and peppers into skillet with bacon drippings, cooking until tender. Stir as needed. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon.

    3. COMBINE beef, steak sauce and seasoned salt in a large bowl, mixing lightly but thoroughly. Shape into 16 thin patties. Top eight of the patties with cheese, folding over cheese to fit within 3/4 inch of edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling.

    4. GRILL burgers, uncovered, over medium-high heat or broil 4 inches from heat for 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160°F. Serve on rolls.

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    Buy the least expensive fresh mushrooms for this recipe. Once they’ve been chopped and blended, the original beauty factor doesn’t matter and you won’t notice a taste difference. Photo by Paul Cowan | BSP.



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    RECIPE: Grilled Cake & Fruit Kabobs

    A fun, and light, dessert. Photo courtesy


    If you’ve already got the grill fired, here’s an easy dessert courtesy of Yoplait: grilled angel food cake. Instead of a calorie-heavy sauce like caramel or chocolate, it uses fruit yogurt as a dip for the light and airy cake, along with tasty pieces of fruit.

    You can use pound cake or sponge cake instead of angel food cake. When peaches come into season, use peach slices; otherwise, double up on the strawberries or substitute another favorite fruit (banana chunks, blackberries, etc.).

    Prep time is 20 minutes.


    Ingredients For 4 Servings

  • 1 cup angel food cake, cut into 1-inch cubes
  • 1 cup whole strawberries
  • 1 cup peach slices
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1 container Yoplait Light white chocolate
    strawberry yogurt (or flavor of choice)
  • Preparation

    1. HEAT gas or charcoal grill. Arrange cake cubes, strawberries and peach slices alternately on eight 6-inch skewers.

    2. MIX sugar and cinnamon in small bowl; sprinkle over kabobs.

    3. PLACE kabobs on grill over medium heat. Cover grill; cook kabobs about 2 minutes, turning once, until golden brown. Serve with yogurt dip.


    Kebab, variously spelled kebob, kebap, kabab or kabob (transliterated from the original Arabic), is a dish consisting of pieces of meat, fish and/or vegetables roasted or grilled on a skewer or spit. In the Middle East, however, kebab refers specifically to meat that is cooked over the flames.

    The traditional meat for kebab is lamb, but depending on local tastes, beef, chicken, fish/seafood, goat and pork are skewered and grilled. In America, vegetarian kabobs are also popular, with or without cubes of tofu.

    The dish originated in the Middle East and spread worldwide. The concept is very old: Excavations on the Greek island of Santorini unearthed firedogs—vertical stone slabs that hold the skewers over the fire—that date to before the 17th century B.C.E.

    In America, the term “kebab” has been adopted to describe any food on a skewer.


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    TIP OF THE DAY: Bake Your Own Hamburger Rolls

    If you’ve been invited to a Labor Day cookout, offer to bring homemade hamburger rolls. This recipe, from King Arthur Flour (which uses its King Arthur Unbleached All-Purpose Flour), has gotten a five-star review (“the best”) from just about everyone who has made it.

    The soft roll has a hint of sweetness and is golden-yellow from the butter and egg, these charming buns are perfect for burgers or any kind of sandwich.

    Prep time 25 minutes; baking time 15 minutes; total time 2 hours 40 minutes (includes time for dough to rise). Here’s a step-by-step photo illustration from King Arthur Flour.

    You may want to consider making a double batch: You can freeze what you don’t use.


    Ingredients For 8 Buns

  • 3/4 to 1 cup lukewarm water (see *footnote below)
  • 2 tablespoons butter
  • 1 large egg
  • 3 1/2 cups unbleached all-purpose flour
  • 1/4 cup sugar
  • 1-1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • 3 tablespoons melted butter
  • Optional seed topping†


    You can add an optional seed topping, or enjoy the rolls plain. Photo courtesy King Arthur Flour.


    *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer or in a humid environment, the greater amount in winter (or in a dry climate); and something in-between the rest of the time.

    †King Arthur sells an artisan bread topping. You can mix your own with equal parts of anise, black caraway, flax, midget sunflower, poppy and toasted sesame seeds.



    Brushing with butter adds more luscious
    flavor. Photo courtesy King Arthur Flour.



    1. MIX and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough. Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.

    2. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

    4. Brush the buns with about half of the melted butter.

    5. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

    6. Cool the buns on a rack.


  • SIZE. For slightly smaller buns, divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. For slider size—about 3″ in diameter—divide the dough into 24 pieces, and bake for 12 to 15 minutes.
  • RISING. When making anything with yeast, including these rolls, let the dough rise to the point the recipe says it should, e.g., “Let the dough rise until it’s doubled in bulk.” Rising times are only a guide; there are so many variables in yeast baking (how you knead the dough; what kind of yeast you use, e.g.) that it’s impossible to say that bread dough will always double in bulk in a specific amount of time.
  • CRUST. Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg-white wash (1 egg white beaten with 1/4 cup water) will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it’ll make the seeds adhere. And, feel free to add the extra yolk to the dough, reserving the white for the wash.

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