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Cheddar Bacon Hamburgers

Reviewed: Jun. 18, 2012
I had 8 hungry souls (most of te family) over for Father's Day, only missing my daughter and her child. Of those 8 - 3 decided no burgers and took hot dogs. I had made 17 burgers in all, and cooked 14, freezing 3 for later. I used 2 1/4 pounds of ground beef with 1/2 pound of bulk ground pork sausage. I doubled (or slightly more) on the rest of the ingredients. I used a full package of bacon, cutting it into 1/4" pieces. Once the bacon was done, and cooled in the refrigerator, I diced it so the flavor was there, but not big pieces (that stick in between teeth). Grilled them for 6 minutes on one side, and about 4 - 5 minutes on the other side, until I got a 145 F or more reading on the meat thermometer. My 10 year old granddaughter was the first to taste them, and she could not stop complimenting me on the taste. Even my 87 year old Mom tried them and loved them, although she is a hot dog person right now. The last change I made, was to use Dietz & Watson Cheddar cheese slices with pepper flakes in the cheese. The extra hot flash made these a favorite of my son and I. I will make these again and again, swapping with my Southwest Green Chili Burgers, every other time.
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Simply Traditional Lasagna

Reviewed: Mar. 29, 2012
I made this for my wife and niece today. They both agree, my first try at this recipe was scrumptious and eager to have more. College student (niece) took some home for later. I did use fresh onion and garlic instead of dried flakes. I also used a bit too much marinara sauce, about 42 oz or so, will cut back next time to 30-36 oz. I feel like an Italian chef - pretty good for a Pa Dutchman.
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2 users found this review helpful

Oven Scrambled Eggs

Reviewed: Jun. 22, 2013
Made this with 11 eggs and a 7X11 glass dish, using 1/2 of all recipe items. I also added some grated cheese at the 10 minute stirring. I did need to stir it at 30 min and let it go another 5 min to finish setting up. I also added pepper while mixing in the milk. Everyone liked the recipe, and it saved me a lot of time on top of the stove. Possibly the cinnamon rolls cooking at the same time made this cook slower than it should have, but it was delicious, without so much ingredients that the 4 1/2 year old fussy eater did not turn it away. She thinks PopPop can do no harm to eggs. I think if we had all adults, I could have slipped in some onion and green and/or red peppers.
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Garlic Butter

Reviewed: Jun. 22, 2013
Made this to go with New York Strip steaks, and those who tried it, loved it. If you like garlic, you should love this on a steak. I used some of the leftovers on spaghetti the next week, and loved the taste.
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Cheddar Bacon Hamburgers - Rick Stauffer version

Reviewed: May 30, 2014
I had 8 hungry souls (most of te family) over for Father's Day, only missing my daughter and her child. Of those 8 - 3 decided no burgers and took hot dogs. I had made 17 burgers in all, and cooked 14, freezing 3 for later. I used 2 1/4 pounds of ground beef with 1/2 pound of bulk ground pork sausage. I doubled (or slightly more) on the rest of the ingredients. I used a full package of bacon, cutting it into 1/4" pieces. Once the bacon was done, and cooled in the refrigerator, I diced it so the flavor was there, but not big pieces (that stick in between teeth). Grilled them for 6 minutes on one side, and about 4 - 5 minutes on the other side, until I got a 145 F or more reading on the meat thermometer. My 10 year old granddaughter was the first to taste them, and she could not stop complimenting me on the taste. Even my 87 year old Mom tried them and loved them, although she is a hot dog person right now. The last change I made, was to use Dietz & Watson Cheddar cheese slices with pepper flakes in the cheese. The extra hot flash made these a favorite of my son and I. I will make these again and again, swapping with my Southwest Green Chili Burgers, every other time.
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0 users found this review helpful

 
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