Double-Stacked Juicy Lucy Burgers

 

This week's recipe is "Double-Stacked Juicy Lucy Burgers" brought to you by Cooking Channel TV.

 

 

Source:  http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_544128_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

 

50 min

Prep:

10 min

|

Inactive Prep:

--

|

Cook:

40 min

Level:

Intermediate

Yield:

4 servings

INGREDIENTS

• 1 (8-ounce) block sharp Cheddar cheese
• 8 slices bacon
• 3 pounds ground beef chuck
• Kosher salt and freshly ground pepper
• 2 tablespoons reserved bacon fat or oil
• 4 hamburger rolls, split
• Lettuce leaves, for serving

• Tomato slices, for serving
• Onion slices, for serving
• Ketchup, for serving
• Mustard, for serving
• 
  
• Special Equipment: a 3 1/2-inch round cookie cutter

DIRECTIONS

1. Cut the Cheddar into 8 (1/4-inch-thick by 11/2-inch-wide) slices. Cook the bacon in a large high-sided skillet over medium heat, turning until crisp. Transfer the bacon to a paper towel to drain. Reserve the skillet and 2 tablespoons bacon fat. 

2. Turn the beef out onto a sheet of waxed paper and divide into 16 (3-ounce or generous 1/3 cup) mounds. Press 1 mound into a 3 1/2-inch patty (using the cookie cutter as a guide) and top with some cheese, then put a second mound of beef on top, patting it onto other patty to enclose the cheese. Pinch the edges together to seal and shape into a single patty. Make 7 more burgers in the same manner, then generously season the burgers with salt and pepper. 
3. Heat the reserved bacon fat or oil in a large high-sided skillet over medium heat until hot. Cook the burgers in 2 batches, covered, turning once, about 8 minutes for medium. 
4. Put 2 burgers on the bottom portion of each bun and top with bacon, lettuce, tomato, onion, ketchup, and mustard, if desired. Serve.

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Printed on September 19, 2012 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_544128_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Buffalo Chicken Casserole (via Betty Crocker)

 

Prep Time: 25 Mins

Total Time: 55 Mins 

Servings: 4

1/2

cup uncooked regular long-grain white rice

1

cup water

1

tablespoon olive or vegetable oil

1

lb boneless skinless chicken breasts, cut into thin strips

2

medium stalks celery, thinly sliced (1 cup)

1

can (14.5 oz) stewed tomatoes, undrained

1/2

cup buffalo wing sauce

1/4

cup blue cheese dressing

• 1Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
• 2Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
• 3Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.
• Source: http://www.bettycrocker.com/recipes/buffalo-chicken-casserole/9f2cf11c-2dcd-4d16-86e4-581e19b9160c?nicam4=SocialMedia&nichn4=Pinterest&niseg4=BettyCrocker&nicreatID4=Post

Restaurant-Style Buffalo Chicken Wings (via allrecipes.com)

 

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Directions

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

 

Source: http://allrecipes.com/recipe/restaurant-style-buffalo-chicken-wings/