1. Baby Back Ribs
2. Wendy’s Chili
3. Tacos: #1, Jack-In-The-Box Tacos, Taco Bell Enchirto
Hamburgers
1. Lum’s Ollieburger
2. McDonald’s Quarter Pounder
3. McDonald’s Big Mac Sauce
4. Carl’s Jr. Famous Hamburger
5. Krystal’s Hamburger
6. In-N-Out Double-Double Hamburger
7. Chili’s Nacho Burger
1. BABY BACK RIBS
BBQ Sauce: Combine: 1 cup ketchup, 1 cup vinegar, 1/2 cup dark corn syrup, 2 teaspoons sugar, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon Tabasco. Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes until thick.
Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce. Wrap ribs in aluminum foil. Bake at 300 degrees for 2 – 2 1/2 hours. Remove ribs from foil and smother with more sauce. Grill on hot barbecue for 2-4 minutes per side.
2. WENDY’S CHILI Makes about 12 servings
Brown 1 pound ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus 1 – 14.5 oz. can tomato sauce, 1 – 14.5 oz. can kidney beans (with liquid), 1 – 14.5 oz. can pinto beans (with liquid), 1/2 cup diced onion, 1/4 cup diced green chilies, 1/4 cup diced celery, 2 medium tomatoes, chopped, 1 teaspoons cumin powder, 2 tablespoons chili powder, 1 teaspoon black pepper, 2 teaspoons salt and 1 cup water. Bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
3. TACOS
a. Recipe 1.
Slowly brown 1 pound ground beef over low heat, keeping it very fine and smooth. Drain the fat. Add 1/3 cup refried beans and smash the whole beans into the mixture creating a smooth texture.
Add 1/4 tsp salt, 2 tbsp chili powder, and 1/4 cup Ortega Taco Sauce – Mild to the mixture. Remove from the heat.
In another skillet heat 1/4 inch of 3 cups olive oil until hot. Test with a small piece of tortilla – it should bubble when dropped into the oil.
Spread 1/2 of the beef mixture on the center of each corn tortilla. Fold the tortillas over and press so that the beef fillng acts as an adhesive and holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until crispy. Place them on a rack or some paper towels a little cooler.
Pry open slightly and add 1/2 slice American cheese (6 total) and some lettuce chopped fine. Top with additional Taco Sauce to taste.
b. JACK-IN-THE-BOX TACOS
Slowly brown 1 lb. ground beef over low heat, using a wooden spoon to chop
and stir the meat, keeping it very fine and smooth. When the beef is
brown drain the fat.
Add 1/3 c. refried beans and use the wooden spoon to smash the whole beans into the mixture creating a smooth texture.
Add ¼ tsp. salt, 2 tbsp. chili powder, and ½ c Ortega Taco Sauce – mild to the mixture. Remove from the heat.
In another skillet heat 1/4 inch of oil until hot. Test with a small piece of tortilla – it should bubble when dropped into the oil.
Spread 1/2 of the beef mixture on the center of each 12 soft corn tortilla. Fold the tortillas over and press so that the beef fillng acts as an adhesive and holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until
crispy. When cooked, remove the tacos from the oil and place them on a
rack or some paper towels until they are a little cooler.
Pry open slightly and add 1/2 slice American cheese and some lettuce chopped fine. .
Top with additional Taco Sauce to taste.
c. TACO BELL ENCHIRTO
1 pound ground beef
1/4 teaspoon salt
1 teaspoon chili powder
1/2 tablespoon dried minced onion
1 can refried beans 30 oz.
1/4 diced onion
1 can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 can sliced black olives (2 oz.)
1 package flour tortillas (10 or 12″)
Slowly brown 1 lb. ground beef in a skillet using a wooden spoon or spatula to separate the beef into pea-sized pieces.
Add 1/4 tsp. salt, 1 tsp. chili powder, and ½ tbsp. dried minced onion.
With a mixer, or potato masher, 1-30 oz can refried beans until smooth. Heat beans in small saucepan or in microwave.
Warm 10 -12 tortillas all at once in a covered container, or wrapped in moist towel in microwave. Set on high for 40 sec. or warm individually in skillet for 2-3 min. per side.
Spoon 3 tbsp. of beef into the center of each tortilla. Sprinkle on ½ tsp. diced fresh onion (chop ¼ onion). Add 1/3 cup refried beans. Fold sides of each tortilla over the beans. Place the tortilla onto a plate. Spoon 3 tbs. canned La Victoria enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices (1 – 2 oz. can).
HAMBURGERS
1. LUM’S OLLIEBURGER
Marinade: Mix 3 tbsp lemon juice, 1 1/2 tsp seasoned salt, 1 tbsp worcestershire sauce, 1 tbsp soy sauce, 1 tbsp A-1 steak sauce,1 tbsp corn oil, 1/2 cup beef broth, 1 tsp Heinz 57 sauce, 1/4 tsp garlic salt, 1 tsp Vinegar
Patties: Shape 1 1/2 to 2 lbs. of ground round 3/4″ thick and 3 1/2″round. Place in a covered container and pour the marinade mixture over them. Cover tightly and refrigerate 12 hours or overnight. Turn the patties frequently.
Remove from marinade and sear over high heat to seal in the juices,
then turn down heat and cook to your desired doneness.
2. McDONALDS QUARTER POUNDER
Brown the faces 1 Sesame-seed Bun med. Heat in frying pan.
Roll the ¼ lb ground beef into a ball and then flatten on wax paper until about 1/2 inch thick. Cook for 3 to 4 minutes per side. Salt each side
Top Bun: Spread 1 tbsp ketchup, ½ tsp mustard, add 1 tsp. chopped onion, 2 dill pickle slices
Bottom Bun: 1 slice of cheese, beef patty, slice of cheese. Top off the sandwich with the top bun.
Microwave on high for 15 seconds.
3. McDONLAD’S BIG MAC SAUCE Makes 3/4 cup
Combine 1/2 cup mayonnaise, 2 tbsp French dressing, 4 tsp sweet pickle relish, 1 tbsp finely minced white onion, 1 tsp white vinegar, 1 tsp sugar, 1/8 tsp salt
Refrigerate for several hours, stir twice so that the flavors blend.
4. CARL’S Jr. FAMOUS HAMBURGER
Preheat a clean barbecue grill on high.
Toast both halves of 1 Sesame-seed hamburger bun face down, in a skillet over medium heat. Set aside.
Cut 2 onion rings into quarters.
Mix 1/2 tsp Sweet pickle relish, 1 1/2 tsp Catsup together. This is your “secret sauce.”
Form 1/4 lb ground beef into a thin patty slightly larger than the bun. Grill the meat for 2 or 3 minutes per side. Salt slightly.
Assemble the burger: bottom bun, half of 2 tsp mayonnaise the
mayonnaise, 3 dill pickle slices, 1/4 c coarsely chopped lettuce, 2 tomato slices, onion rings, beef patty, remainder of mayonnaise, special sauce, top bun.
5. KRYSTAL’S HAMBURGER
Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft.
Mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and
2/3 cup clear beef broth.
Use 1/4 cup meat mixture for each patty, flattened to 1/4″ and fried quickly in 1 T oil per patty on a hot griddle. Make 3 or 4 holes in patties while frying.
Cut 1 pkg. hot dog buns in half. Cut off rounded ends.
Fry 1 t onions under each patty as you turn to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard, and catsup.
6. IN-N-OUT DOUBLE-DOUBLE HAMBURGER Makes 1 burger
1 plain hamburger bun toasted in frying pan. Set aside
Patties: separate1/3 pound ground beef into 2 thin patties slightly larger than the bun. Lightly salt and cook for 2-3 minutes on the first side. Flip and immediately place two slices of cheese on each one. Cook for 2-3 minutes.
Assemble the burger: bottom bun, 1 tablespoon Kraft Thousand Island dressing, 1 large tomato slice (or 2 small slices),1 large lettuce leaf, beef patty with 1 slice American cheese, 1 whole onion slice (sliced thin), beef patty with cheese, top bun.
6. CHILI’S NACHO BURGER Makes 4 hamburgers
Pico de Gallo: Mix in small bowl and refrigerate: 2 medium tomatoes diced, 1/2 cup diced Spanish onion, 2 tsp chopped fresh jalapeno pepper seeded and de-ribbed, 2 tsp finely minced fresh cilantro, pinch of salt
Guacamole: 2 small or 1 large Haas avocado – smash up leaving some chunks. Add 2 tbsp sour cream, 1/4 cup diced tomato, 1/2 tsp diced jalapeno, 1/4 tsp chopped fresh cilantro, 1/4 tsp lemon juice, 1/8 tsp salt. Refrigerate.
Chili Queso: Add to 3 ounces ground beef, 1 tsp all-purpose flour, pinch of salt, pinch of ground black pepper and pinch of chili powder. Mix with hands. Brown med heat 5 minutes, crumbling the beef. Set aside.
Melt 16ounce bottle Cheez Whiz with 2 tablespoons of milk over low heat. When
combined, add 1/2 tsp chili powder, 1/2 teaspoon cumin, 1/2 teaspoon paprika. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.
Buns. 4 large sesame seed buns, butter and brown in large skillet.
Hamburger patties. Separate 2 pounds ground beef into four 1/2-pound portions. Roll into a ball and from into circular patties
slightly larger in diameter than the hamburger buns. Cook 5-10 minutes per side, until done. Lightly salt and pepper each.
Assemble the burger open-faced in the following order:
On Bottom Bun: 1/2 cup shredded lettuce, hamburger patty, 2 tbso chili queso, 4 or 5 crumbled tortilla chips, 2 teaspoons green onion
On Top Bun: 1/2 tbsp mayonnaise, 2 tbsp pico de gallo, 2 tbsp guacamole, 4 jalapeno slices
Serve burger with extra queso and guacamole, french fries and chili queso for dipping.
