|by Sarah Tyson Rorer|
Sarah Rorer's 1912 book is an inspiring look at a deceptively simple food source--sandwiches.
1 - 10 of 89 for stuffed hamburgers
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In a skillet, sauté hamburger with minced garlic, chopped onion and (optional) parsley. Preheat oven to 350°F. Carve top in a circle (leaving a "cap" ...
Take lean ground hamburger. Press it down into a pie pan. Mix stuffing mix, put it over hamburger. Add 4 ounces of mushrooms, can of cream if chicken ...
Combine hamburger, crumbs and onion soup. On waxed paper make six 6 inch circles, one at a time. Put 1/4 cup dressing on each circle and bring edges ...
Divide meat into 5 patties. Flatten into a thin circle. Divide moistened stuffing into 5 parts and put one on each patty. Roll meat around stuffing ...
Saute the onion, hamburger and the tomatoes, peeled and cut into pieces, in the drippings until the onion is grayish in color. Season with salt and ...
Combine onion and 1/3 cup of water; simmer covered for 5 minutes. Add bread cubes and toss. Combine beef, egg, sage, 1/2 teaspoon salt and a dash of ...
Mix thoroughly and press out thin between wax paper. Combine and moisten with a little water. Place 2 tablespoons stuffing between 2 thin patties, ...
Press hamburger in 9 x 13 inch pan. Simmer chopped onion, celery, butter and water. Spread croutons over hamburger and pour simmered onion and celery ...
Mix all ingredients ... to seal. Place hamburgers on greased casserole ... soup diluted with water. Bake in 375 degree oven about 2 hours or until done.
Have your butcher make a pocket in the veal breast. If you purchase meats in a market where they are prepackaged, you can do this yourself with a ...
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