Burgers: Best Barbequed Burgers

Ingredients

• 
  1 pound ground beef


• 
  1 egg, beaten


• 
  1/4 cup quick cooking oats


• 
  1 tablespoon dried onion flakes


• 
  1/2 teaspoon seasoning salt


• 
  1 dash ground black pepper


• 
  2 tablespoons ketchup


• 
  1 teaspoon dry onion soup mix

Directions

1. 
   
   Preheat an outdoor grill for high heat, and lightly oil grate.
   
   


2. 
   
   In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties.
   
   


3. 
   
   Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).
   
   

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Burgers: Specials

Ingredients

• 
  2 pounds ground beef


• 
  1 egg


• 
  1 medium onion, chopped


• 
  2 cups shredded Cheddar cheese


• 
  1 dash Worcestershire sauce

Directions

1. 
   
   Preheat grill for high heat.
   
   


2. 
   
   In a large bowl, mix together the ground beef, egg, onion, Cheddar cheese and Worcestershire sauce using your hand. Form into 6 large patties.
   
   


3. 
   
   Place patties on the grill, and cook for 5 minutes per side, or until well done.
   
   

http://bit.ly/u1Zb2D

Burgers: Stuffed Burgers

Ingredients

• 
  2 pounds ground beef


• 
  1 (10 fluid ounce) bottle steak sauce, (e.g. A-1), divided


• 
  2 tablespoons fajita seasoning


• 
  2 tablespoons dried minced onion


• 
  8 slices American cheese, divided


• 
  2 (4 ounce) cans chopped green chiles, drained


• 
  1 (4 ounce) can sliced mushrooms, drained

Directions

1. 
   
   In a medium bowl, mix together the ground beef, 1/4 cup of the steak sauce, fajita seasoning, and dried onion until well blended. Form the mixture into 8 patties. Set aside 4 of the patties. On the other 4 patties, place one slice of cheese, some of the green chilies, and some mushrooms. Place the other 4 patties over the top, press down, and seal the edges so the goodies do not escape.
   
   


2. 
   
   Preheat an outdoor grill for low heat. Lightly oil grate.
   
   


3. 
   
   Place patties on the grill, and let them brown on both sides. Once they begin to brown, brush the tops with remaining steak sauce. Continue to grill for about 30 minutes, basting frequently with steak sauce, until meat is no longer pink, and the juices run clear. When the meat is ready to come off the grill, place the remaining 4 slices of cheese over the tops of the patties. Serve on buns, or just by themselves.
   
   

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Burgers: Good Burger

Ingredients

• 
  1 pound ground beef chuck


• 
  1/2 small yellow onion, finely chopped


• 
  6 tablespoons brown sugar


• 
  1 teaspoon Cajun seasoning


• 
  1 teaspoon garlic powder


• 
  2 tablespoons steak sauce


• 
  1/4 cup Italian seasoned bread crumbs

Directions

1. 
   
   Preheat an outdoor grill for high heat, and lightly oil grate.
   
   


2. 
   
   In a medium bowl, mix ground chuck, onion, brown sugar, Cajun seasoning, garlic powder, steak sauce, and Italian seasoned bread crumbs. Form the mixture into four burger patties.
   
   


3. 
   
   On the prepared grill, cook the burgers 3 to 5 minutes on each side, or to desired doneness.
   
   

http://bit.ly/tWzg5M

Burgers: Pork Apple Burgers

Ingredients

• 
  2 pounds ground pork


• 
  1 Granny Smith apple – peeled, cored and chopped


• 
  1 sweet onion, finely chopped


• 
  3 cloves garlic, minced


• 
  1/4 cup teriyaki sauce


• 
  1 egg


• 
  8 hamburger buns


• 
  1 (20 ounce) can sliced pineapple, drained

Directions

1. 
   
   Preheat grill for medium-high heat.
   
   


2. 
   
   In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
   
   


3. 
   
   Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.
   
   

http://bit.ly/t7hGqW

Casserole Recipes: Chili Casserole

Ingredients

• 
  1/2 pound macaroni, cooked


• 
  1 (15 ounce) can chili with beans


• 
  1 (15 ounce) can sweet corn, drained


• 
  1/2 pound ground beef, browned and drained


• 
  2 tablespoons hot sauce


• 
  1/2 cup chopped onion


• 
  1 tablespoon chili seasoning mix


• 
  1/2 cup shredded mozzarella cheese

Directions

1. 
   
   Preheat oven to 300 degrees F (150 degrees C).
   
   


2. 
   
   In a large bowl, combine the macaroni, chili, corn, beef, hot sauce, onion, seasoning mix and cheese. Mix well and spread mixture into a 9�13 inch baking dish.
   
   


3. 
   
   Bake in the preheated oven for 20 minutes, or until heated through.
   
   

http://bit.ly/uOAw9q

Burgers: Cream Cheese Jalapeno Hamburgers

Ingredients

• 
  2 cups seeded and chopped jalapeno pepper


• 
  2 (8 ounce) packages cream cheese, softened


• 
  2 pounds ground beef


• 
  8 hamburger buns, split

Directions

1. 
   
   Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
   
   


2. 
   
   Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
   
   


3. 
   
   Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.
   
   

http://bit.ly/uza7B3

Casserole Recipes: Celery Wine Baked Chicken

Ingredients

• 
  1 tablespoon butter


• 
  1/4 cup sliced fresh mushrooms


• 
  1 (10.75 ounce) can condensed cream of celery soup


• 
  1/4 cup finely chopped celery


• 
  1/2 cup sour cream


• 
  1/4 cup green bell pepper, chopped


• 
  1/4 cup dry white wine


• 
  4 skinless, boneless chicken breast halves


• 
  1 pinch paprika


• 
  1 pinch garlic powder


• 
  1 pinch ground black pepper


• 
  2 teaspoons butter, divided

Directions

1. 
   
   Preheat oven to 325 degrees F (165 degrees C).
   
   


2. 
   
   Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft.
   
   


3. 
   
   In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9�13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter.
   
   


4. 
   
   Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.
   
   

http://bit.ly/v8A853

Burgers: Old Chinatown Pork Burgers

Ingredients

• 
  2 pounds bulk mild pork sausage


• 
  1 cup soft bread crumbs


• 
  1/3 cup finely diced onion


• 
  1 (5 ounce) can water chestnuts, drained and finely chopped


• 
  1 egg


• 
  2 tablespoons dry sherry


• 
  2 tablespoons soy sauce


• 
  1 clove garlic, minced


• 
  1/4 teaspoon ground ginger


• 
  �


• 
  6 sesame seed burger buns


• 
  1 cup bean sprouts


• 
  3/4 cup sweet and sour sauce

Directions

1. 
   
   Mix together the pork sausage, bread crumbs, onion, water chestnuts, egg, sherry, soy sauce, garlic, and ginger in a bowl until evenly combined. Chill in the refrigerator for 30 minutes to make the mixture easier to handle, then form into 6 patties.
   
   


2. 
   
   Preheat an outdoor grill for medium-high heat, and lightly oil grate.
   
   


3. 
   
   Cook the burgers on the preheated grill until no longer pink in the center, about 7 minutes. Lightly toast the buns on the hot grill. Serve the burgers on the toasted buns, and top with bean sprouts and sweet and sour sauce.
   
   

http://bit.ly/tXnqJ8

Burgers: Pesto Turkey Burgers

Ingredients

• 
  1 1/4 pounds lean ground turkey


• 
  2 tablespoons basil pesto


• 
  1 teaspoon minced garlic


• 
  1/2 cup crumbled feta cheese


• 
  1 1/2 teaspoons seasoned salt


• 
  1/2 cup bread crumbs


• 
  1/2 teaspoon seasoned salt

Directions

1. 
   
   Preheat an outdoor grill for medium-high heat.
   
   


2. 
   
   Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
   
   


3. 
   
   Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.
   
   

http://bit.ly/uOMu8i

Casserole Recipes: Chicken Nachos

Ingredients

• 
  2 skinless, boneless chicken breast halves – chopped


• 
  2 tablespoons vegetable oil


• 
  1 teaspoon cayenne pepper, or to taste


• 
  1 (12 ounce) package corn tortilla chips, or as needed


• 
  1 (8 ounce) package shredded Mexican-style cheese blend


• 
  1 (7 ounce) can diced green chilies, drained

Directions

1. 
   
   In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
   
   


2. 
   
   Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
   
   


3. 
   
   Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9�13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
   
   


4. 
   
   Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.
   
   

http://bit.ly/uFM4fE

Burgers: Eddie's Special Burgers

Ingredients

• 
  1 pound lean ground beef


• 
  1 teaspoon olive oil


• 
  1 large green bell peppers, sliced


• 
  1 small onion, sliced


• 
  6 button mushrooms, sliced


• 
  1 cup shredded low-fat mozzarella cheese


• 
  8 hamburger buns


• 
  fat free Italian-style dressing, to taste

Directions

1. 
   
   With the ground beef, make 8 thin hamburger patties. Fry in a skillet for 3 to 4 minutes on both sides or until done. Set aside.
   
   


2. 
   
   In the same pan, heat the olive oil over medium heat. Saute the green peppers, onion, and mushrooms for 1 minute. Cover and let cook in the juices for 5 minutes.
   
   


3. 
   
   Place the hamburgers on the buns, top with vegetables and an ounce of low fat mozzarella cheese. Drizzle Italian dressing to taste.
   
   

http://bit.ly/svsx1K

Burgers: Mexcellent Cheeseburgers

Ingredients

• 
  1 pound ground beef chuck


• 
  1 dash hot pepper sauce, or to taste


• 
  1 avocado – peeled, pitted and sliced


• 
  3 slices Monterey Jack cheese, cut into 2 inch wide strips


• 
  3 jumbo English muffins, split and toasted


• 
  3 teaspoons Dijon mustard


• 
  1 (4 ounce) can diced green chile peppers, drained

Directions

1. 
   
   Divide the ground beef into three even portions. Season each one with some hot pepper sauce. I ball up the meat, and poke my finger into it, then fill the hole with hot sauce. Flatten into patties just a little larger than the English muffins.
   
   


2. 
   
   Heat a skillet over medium-high heat. Cover, and cook the beef patties for about 4 minutes per side, or until well done. Top each patty with two pieces of cheese in an criss cross pattern. Cover, and turn off the heat.
   
   


3. 
   
   Arrange the toasted English muffins on a serving plate. Spread the bottom half with a thin coating of Dijon mustard. Place a few slices of avocado over the mustard, and use a fork to mash into the nooks and crannies. Place the beef patties on top of the avocado, and top with a layer of green chilies. Plop the other halves of the English muffins on top. Serve and enjoy!
   
   

http://bit.ly/rxQdtG

Casserole Recipes: Chicken or Turkey Tetrazzini Deluxe

Ingredients

• 
  1 (16 ounce) package linguine pasta


• 
  1/2 cup butter


• 
  3 cups sliced fresh mushrooms


• 
  1 cup minced onion


• 
  1 cup minced green bell pepper


• 
  2 (10.75 ounce) cans condensed cream of mushroom soup


• 
  2 cups chicken broth


• 
  2 cups shredded sharp Cheddar cheese


• 
  1 (10 ounce) package frozen green peas


• 
  1/2 cup cooking sherry


• 
  1 teaspoon Worcestershire sauce


• 
  1 teaspoon salt


• 
  1/4 teaspoon ground black pepper


• 
  4 cups chopped cooked chicken breast


• 
  1 cup grated Parmesan cheese


• 
  paprika to taste

Directions

1. 
   
   Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
   
   


2. 
   
   Preheat oven to 375 degrees F (190 degrees C).
   
   


3. 
   
   Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11�14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
   
   


4. 
   
   Bake in the preheated oven for 25 to 35 minutes, or until heated through.
   
   

http://bit.ly/vO3KA7

Burgers: Delicious Ahi Fish Burgers with Chives

Ingredients

• 
  1 pound fresh tuna steaks, minced


• 
  1 carrot, grated


• 
  1/2 cup onion, chopped


• 
  1/2 cup chopped fresh chives


• 
  2 eggs


• 
  1/3 cup panko crumbs or breadcrumbs


• 
  1 tablespoon mayonnaise


• 
  garlic salt to taste


• 
  freshly ground black pepper to taste


• 
  1 tablespoon olive oil

Directions

1. 
   
   In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper. Form into patties.
   
   


2. 
   
   Heat oil in a skillet over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.
   
   

http://bit.ly/smAmqW

Casserole Recipes: The Best Mashed Potatoes

Ingredients

• 
  5 pounds Yukon Gold potatoes


• 
  1/2 cup butter


• 
  2 cups Parmesan cheese


• 
  1 cup chopped fresh chives


• 
  1 1/2 cups cream cheese


• 
  1/2 medium head garlic, peeled and minced


• 
  1 pinch salt and pepper to taste

Directions

1. 
   
   Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
   
   


2. 
   
   Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
   
   

http://bit.ly/v7NLrg

Burgers: LaMama Raisin Burgers

Ingredients

• 
  3 pounds ground beef


• 
  1 cup raisins


• 
  1 onion, chopped


• 
  2 cloves garlic, chopped


• 
  salt and pepper to taste


• 
  1 tablespoon Worcestershire sauce, or to taste


• 
  6 hamburger buns

Directions

1. 
   
   Preheat a grill for medium heat.
   
   


2. 
   
   In a large bowl, combine the ground beef, raisins, onion, garlic, salt, pepper and Worcestershire sauce. Mix lightly using your hands, then divide into 6 portions. Flatten each portion into a patty.
   
   


3. 
   
   Place burgers on the grill and cook for about 7 minutes per side, or until well done. If you do not wish to grill, fry patties in a skillet over medium heat. Serve on buns with your favorite toppings.
   
   

http://bit.ly/vIO8yV

Casserole Recipes: Hot Chicken Salad V

Ingredients

• 
  4 skinless, boneless chicken breast halves


• 
  4 hard-cooked eggs, sliced


• 
  2 cups chopped celery


• 
  3/4 cup creamy salad dressing, e.g. Miracle Whip ™


• 
  2 tablespoons orange juice


• 
  3/4 (10.75 ounce) can condensed cream of chicken soup


• 
  1/2 teaspoon poultry seasoning


• 
  1 teaspoon onion salt


• 
  1 (4 ounce) jar diced pimento peppers, drained


• 
  1/2 cup blanched slivered almonds


• 
  1 1/2 cups shredded sharp Cheddar cheese


• 
  1 1/2 cups crushed potato chips

Directions

1. 
   
   Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
   
   


2. 
   
   In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9�13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.
   
   


3. 
   
   Preheat oven to 350 degrees F (175 degrees C).
   
   


4. 
   
   Bake casserole in preheated oven for 45 minutes.
   
   

http://bit.ly/w3ZeBC

My Nikon D3100 14.2MP Digital SLR Camera Review

Key Features Of Nikon D3100 14.2MP Digital SLR Camera

1.Get 1080p HD Video can and Autofocus System

2.Comes with 14.2 MP CMOS

3.5x Optical Zoom and 24-120 Focal Length

4.6 Scene Modes with Auto Selector

5.Built in Image Editing and pop up flash

6.With 3 inch monitor and Compatible Lenses

Nikon D3100 14.2MP Digital SLR Camera Review

Clear!Clear!Clear!

No matter shooting image or video, The Nikon D3100 14.2MP Digital SLR Camera has a amazing performance, I think the reason may be it has 14.2 MP CMOS and 3x zoom, Which are remarkable sensor and lens, After tested it in my travel line, I just fall in love with it right now!

Auto or Manual?That’s a problem

If you are a newbie, Do not worry about using the Light and powerful camera, Because the Nikon D3100 14.2MP Digital SLR Camera comes with the Autofocus System, If you’re a pro photographer, you can use the manual focus as well, That’s another good point i like it.

The weakness you should know

The only one weakness i found is it has no depth of field preview, but the problem is not big for my enjoying this great camera!

Conclusion Of Nikon D3100 14.2MP Digital SLR Camera Review

In a word, The Nikon D3100 14.2MP Digital SLR Camera is a 5 stars camera which can shoot wonderful pic and video for you, Just click image below to see more reviews in Amazon, I think you will like it!

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Burgers: Salmon Rosemary Burgers

Ingredients

• 
  2 1/2 pounds king salmon fillet, skinned and de-boned


• 
  1 cup dry bread crumbs


• 
  1/2 cup minced red onion


• 
  1 tablespoon Dijon mustard


• 
  2 teaspoons prepared horseradish


• 
  2 eggs, lightly beaten


• 
  1 tablespoon minced fresh rosemary


• 
  1/2 teaspoon salt


• 
  1/2 teaspoon freshly ground black pepper


• 
  2 tablespoons olive oil

Directions

1. 
   
   Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
   
   


2. 
   
   In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
   
   


3. 
   
   Preheat an outdoor grill for medium-high heat.
   
   


4. 
   
   Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
   
   


5. 
   
   Place salmon patties on the grill, and cook 4 or 5 minutes on each side.
   
   

http://bit.ly/vYr7yO

Casserole Recipes: Maria's Portuguese Bacalau

Ingredients

• 
  2 pounds dried salted cod fish


• 
  4 Yukon Gold potatoes


• 
  3 tablespoons butter


• 
  2 yellow onions, thinly sliced


• 
  2 cloves garlic, chopped, divided


• 
  1/2 cup chopped fresh parsley, divided


• 
  3/4 cup olive oil


• 
  1 1/2 teaspoons red pepper flakes


• 
  freshly ground pepper to taste


• 
  4 hard cooked eggs, chopped


• 
  10 pitted green olives


• 
  10 pitted black olives

Directions

1. 
   
   Soak the dried salted cod in cold water for 24 hours, changing the water several times.
   
   


2. 
   
   Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
   
   


3. 
   
   In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
   
   


4. 
   
   Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
   
   


5. 
   
   While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
   
   


6. 
   
   Layer half of the potato slices in the bottom of a greased 8�11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
   
   


7. 
   
   Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.
   
   

http://bit.ly/ugWXGl