BISTRO BURGER/24 servings

bistro-burger2

Ingredients

Mustard Garlic Mayonnaise

* 3 cups of mayonnaise

* 1/2 cup of dijon style mustard

* 2 tablespoons minced garlic

* 3 pounds onions, sliced

* 1/2 cup olive oil

ground beef patties

* 24 ground beef patties (6 to 8 ounces each)

* Salt as necessary

* ground black pepper as needed

* 11/2 lb brie cheese, sliced

* 24 pecan buns, split

* 24 slices of bacon, cooked, crisp and drained

how to put it together

1. To make mustard and garlic mayonnaise. Mix mustard, garlic and mayonnaise in bowl until well blended.

2. In a large skillet, sauté onions in oil over low heat until caramelized. Cover and keep warm.

3. Grill the beef patties.

4. Season with salt and pepper.

5. Top with two slices of cheese and melt

6. Spread 1 tablespoon mustard-garlic mayonnaise on each cut side of a bun.

7. Place patty on bottom half of bun.

8. Top with 1 slice of bacon, 1/2 ounce caramelized onions, and top of bun.

9. Serve with French fries.

CUP OF SLOPPY JOE COOKIES/10 servings

Ingredients

* 1 pound lean ground beef

* 1/4 cup onion, finely chopped

* 1/4 cup celery, finely chopped

* 1/4 cup green bell pepper, finely chopped

* 1/2 cup prepared barbecue sauce

* 1/4 teaspoon salt

* 1 can (12 ounces) refrigerated flaky buttermilk biscuits

* 5 slices (1 ounce each) Cheddar cheese, quartered

how to put it together

1. Heat oven to 400 degrees. In large nonstick skillet, brown ground beef, celery, onion and bell pepper over medium heat 6 minutes or until outer surface of beef is no longer pink, breaking beef into 1/2-inch pieces. For the drips. Add the barbecue sauce and salt. Simmer, uncovered, 2-3 minutes; stir occasionally.

2. Meanwhile, place 1 cookie in each of 10 ungreased standard-size muffin tins; press dough firmly into bottoms and sides of cups. tablespoon about 1/4 c. meat mixture on each biscuit cup.

3. Bake at 400 degrees for 10 to 12 minutes or until cookie edges are golden brown. Place 2 pieces of cheese on top of each cracker cup. Continue baking 1-2 minutes or until cheese is melted. Let stand 1 minute. Loosen the edges of the cookie cutters before removing them from the mold.

CHRISTMAS SHEPHERD CAKE/6 portions

Ingredients

* 1 pound ground beef (90 to 95% lean)

* 1/2 cup chopped onion

* 1/2 cup sliced ​​mushrooms

* 1 minced garlic clove

* 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 1 cup frozen peas

* 1 jar (12 oz.) Portobello Mushroom Sauce

* 2-1/4 cups Betty Crocker Potato Buds, mashed potatoes (dry)

* 3/4 ​​cup of water

* 2 butter spoons

* 1/4 teaspoon garlic powder

* 1/2 cup of milk

how to put it together

1. Heat oven to 375 degrees F.

2. Spray a 12-inch skillet with cooking spray. Add beef, onion, mushrooms and garlic, cook over medium heat 8 to 10 minutes, stirring frequently, until cooked through or meat is no longer pink. Break the meat into pieces. Stir in mushroom gravy and peas; Spice with salt and pepper. Heat mixture over medium heat for 5-7 minutes, stirring occasionally.

3. Meanwhile, in 2-quart saucepan, heat water, butter, and garlic to boiling. Remove from heat and add milk. Add dried potatoes; beat with a fork until well blended.

4. Pour meat mixture into ungreased baking dish. Using a large spoon, cover the top of the meat mixture with tablespoons of the mashed potatoes. Lightly sprinkle with paprika.

5. Bake for 20 minutes or until potatoes are set and lightly browned.