GIANT CHEESE-STUFFED CRACKER
Forget the cheese plate: cut this giant cheese-and-cracker sandwich into wedges for a crumbly, creamy and tangy appetizer that you can nibble on its own or use as a spread for fresh vegetables.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Add the flour, sugar, baking powder, baking soda and 1/2 teaspoon salt to the bowl of a food processor and pulse until combined. Add 8 tablespoons of butter and oil and pulse until fine crumbs form. Add 1/2 cup cold water and pulse until the dough comes together.
- Dust a piece of parchment with flour. Turn the dough out onto the parchment and roll into an 1/8-inch-thick round. Use the top of a 9-inch fluted tart pan to stamp out a circle. Transfer the parchment and circle to a baking sheet. Dust another piece of parchment with flour, gather the dough scraps, roll and stamp out as before. Transfer the parchment and dough to another baking sheet.
- Melt the remaining 2 tablespoons butter in a small microwave-safe dish and microwave in 30 second intervals. Brush each piece of dough with butter. Use the flat end of a 12-inch skewer to poke holes all over each round. Sprinkle each with salt. Bake for 10 minutes and then brush the dough with egg white. Continue to bake until the crackers are crisp and the edges begin to turn golden brown, 5 to 10 minutes more. Let cool completely on the baking sheet, about 20 minutes.
- Meanwhile, add the Cheddar, cream cheese, Parmesan, paprika and cayenne to a medium saucepan. Cook over medium-low heat, stirring frequently, until the cheese is melted, smooth and orange, 5 to 7 minutes. Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
- Place one cracker onto a serving platter. Spread the cheese sauce over top of the cracker (the cheese should be about 3/4-inch-thick). Top with the second cracker and smooth the edges of the cheese with your finger or an offset spatula. Refrigerate until chilled, about 1 hour. Slice and serve cold with carrot sticks and celery.
GIANT BACON-CHEDDAR JUICY LUCY BURGER
Big enough to feed a crowd, this show-stopping, giant cheese-stuffed burger is seasoned inside and out for maximum flavor, then served with a tangy mustard sauce.
Provided by Roger Mooking
Time 40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of the Montreal steak seasoning. Press half of the ground beef into the cake pan. Layer the cheese in the middle, leaving a 1/2- to 1-inch border around the side. Sprinkle with another 2 teaspoons of the Montreal steak seasoning. Top with the remaining ground beef in an even layer and press to seal in the cheese. Sprinkle with the remaining 2 teaspoons Montreal steak seasoning. Lift out the burger from the cake pan using the foil and flatten it with your hands to about 11 inches in diameter. Refrigerate until ready to cook; the burger can be assembled up to 2 hours in advance.
- Whisk together the mayonnaise, mustard and pickle brine in a small bowl until smooth. Cover and refrigerate.
- Remove most of the soft insides from the top of the loaf of bread to make it fairly hollow. Reserve for another use.
- Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
- Oil the grill grates. Hold the burger on the foil bottom and flip it onto the indirect-heat side of the grill; peel off the foil. Cook until the sides of the burger are cooked and it feels firm when you lift it with a spatula, 8 to 10 minutes depending on the heat of your grill. Using 2 spatulas, carefully flip the burger (if you have a large fish spatula, use it here); try not to create any holes through which the cheese could escape. Cover the grill and cook until the burger is cooked through and the cheese is melted, 5 to 8 minutes more. (If you would like more char on the burger, move it to the direct-heat side of the grill for 1 to 2 minutes per side.) Transfer to a plate.
- Brush the cut sides of the bread with olive oil and sprinkle with salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
- Put the bottom half of the bread on a large serving platter or cutting board. Spread with half the mustard sauce. Put the burger on top and top with the tomatoes, onions, pickles and bacon. Spread the top of the bread with the remaining mustard sauce and fill with the lettuce. Put the top on the burger and cut into 8 wedges.
GIANT PICNIC SANDWICH
I'm always looking for fun foods to prepare for company in the summer. This delicious sandwich travels well for a picnic or get-together held the same day it is made...plus it looks as good as it tastes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Prepare hot roll mix according to package instructions. Pat or roll into a 12-in. circle; place on a greased 12-in. pizza pan. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with milk; sprinkle with sesame seeds. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , Cut in half horizontally; spread salad dressing on cut sides. On bottom half, layer the lettuce, ham, salami, cucumber, onion, cheese, green pepper and tomatoes. Replace top half. Refrigerate until ready to serve. Cut into wedges.
Nutrition Facts : Calories 471 calories, Fat 21g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1147mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
GIANT STUFFED BURGER RECIPE BY TASTY
Here's what you need: bacon, salted butter, large onion, ground beef, garlic powder, paprika, salt, pepper, oil, cheddar cheese, monterey jack cheese, fresh parsley, lettuce, tomato, rolls
Provided by Julie Klink
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350˚F (180˚C).
- On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
- Bake for 30 minutes, or until desired crispiness has been reached.
- In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
- In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
- On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
- Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
- Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
- Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
- Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
- Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
- Remove from heat and place skillet in the oven to finish cooking for 5 minutes
- Remove from pan using spatulas and place on a cutting board for serving.
- Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
- Enjoy!
Nutrition Facts : Calories 1228 calories, Carbohydrate 26 grams, Fat 81 grams, Fiber 2 grams, Protein 91 grams, Sugar 3 grams
GIANT STUFFED PICNIC BURGER
Guests will be delighted when they sink their teeth into juicy wedges of this full-flavored burger shared by Helen Hudson of Brockville, Ontario. The moist filling is chock-full of mushrooms, onion and parsley. 'It's a great alternative to regular burgers,' she remarks.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine beef, salt and Worcestershire sauce. Divide in half; pat each half into an 8-in. circle on waxed paper. Combine the remaining ingredients; spoon over one patty to within 1 in of the edge. Top with second patty; press edges to seal. Grill, covered, over medium heat for 12-13 minutes on each side or until the juices run clear. Cut into wedges.
Nutrition Facts : Calories 603.2 calories, Carbohydrate 20.8 g, Cholesterol 165 mg, Fat 43.9 g, Fiber 1.5 g, Protein 29.6 g, SaturatedFat 18 g, Sodium 974.7 mg, Sugar 2.7 g
GIANT STUFFED PICNIC BURGER
Guests will be delighted when they sink their teeth into juicy wedges of this full-flavored burger shared by Helen Hudson of Brockville, Ontario. The moist filling is chock-full of mushrooms, onion and parsley. 'It's a great alternative to regular burgers,' she remarks.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine beef, salt and Worcestershire sauce. Divide in half; pat each half into an 8-in. circle on waxed paper. Combine the remaining ingredients; spoon over one patty to within 1 in of the edge. Top with second patty; press edges to seal. Grill, covered, over medium heat for 12-13 minutes on each side or until the juices run clear. Cut into wedges.
Nutrition Facts : Calories 603.2 calories, Carbohydrate 20.8 g, Cholesterol 165 mg, Fat 43.9 g, Fiber 1.5 g, Protein 29.6 g, SaturatedFat 18 g, Sodium 974.7 mg, Sugar 2.7 g
STUFFED GIANT SHELLS
This is another recipe that I have baked over the years that I cannot remember where the recipe came from. This one is different as it isn't overloaded with cheeses.
Provided by happynana
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- Brown beef, onion, and garlic. Drain. Let it cool a bit.
- Stir in mozzarella cheese, cumbs, parlsey and egg. Mix well. Season with salt and pepper.
- Stuff cooked shells with meat mixture.
- Spray 13 x 9 x 2 pan with Pam. Spoon 1/4 of sauce on bottom of pan.
- Place shells on top of sauce, side by side.
- Mix wine with remaining sauce.
- Pour over shells.
- Sprinkle with parmesan cheese.
- Bake 20 to 30 minutes.
Nutrition Facts : Calories 444, Fat 27, SaturatedFat 11.7, Cholesterol 116.1, Sodium 683.8, Carbohydrate 21.3, Fiber 2.9, Sugar 8.9, Protein 25.4
GIANT STUFFED BEEF BURGER
These are easy and delicious cooked outside on the grill. The stuffing stays moist. Serve on a bed of lettuce for an attractive appearence.
Provided by Karen From Colorado
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the egg, stuffing mix, mushrooms, beef broth, green onion, parsley, butter, and lemon juice.
- Set aside.
- Combine meat and salt.
- Divide mixture in half.
- Pat each half into an 8 inch patty on sheets of waxed paper.
- Spoon stuffing over one meat patty to within 1 inch of the edge.
- Top with 2nd patty, peeling away waxed paper.
- Seal edges of the meat together.
- Invert meat patty onto a well greased wire grill basket, peeling away the last piece of waxed paper.
- Grill over med heat for 10 to 12 minutes.
- Turn and grill until done.
- Cut burger into wedges.
- Served with warm catsup if desired.
Nutrition Facts : Calories 266.9, Fat 18.7, SaturatedFat 7.5, Cholesterol 106.1, Sodium 407.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.4, Protein 22.5
More about "giant stuffed picnic burger recipes"
GIANT STUFFED BURGER - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
GIANT BURGER STUFFED WITH MUSHROOMS; LUNCH - THYME …
From thymeforcookingblog.com
GIANT STUFFED HAMBURGER: THE RECIPE FOR A STRONG AND …
From cookist.com
GIANT STUFFED GRILLED BURGER. THYME FOR COOKING
From thymeforcookingblog.com
GIANT BACON CHEESE STUFFED BURGER RECIPE | GRILL MATES
From mccormick.com
GIANT STUFFED HAMBURGER – PANE BISTECCA
From pane-bistecca.com
GIANT CHEESE-STUFFED BURGER - YOUTUBE
From youtube.com
PRESSED PICNIC SANDWICH RECIPE | DELICIOUS TABLE
From delicioustable.com
"GIANT STUFFED BURGER" BY Александр Мычко - MOSTPHOTOS
From mostphotos.com
GIANT STUFFED PICNIC BURGER BACON SALTED STOCK PHOTO (EDIT NOW) …
From shutterstock.com
THE BURGER DIVA!: GIANT STUFFED PICNIC BURGER
From burgerdiva.blogspot.com
GIANT STUFFED BURGER RECIPE BY TASTY - FOOD NEWS
From foodnewsnews.com
GIANT BURGER HIGH RESOLUTION STOCK PHOTOGRAPHY AND IMAGES
From alamy.com
FREE ART PRINT OF GIANT STUFFED BURGER. GIANT STUFFED PICNIC BURGER ...
From freeart.com
GIANT STUFFED BURGER STOCK PHOTO. IMAGE OF FOOD, CUISINE
From dreamstime.com
GIANT STUFFED BURGERS - TODAY.COM
From today.com
GIANT BURGER. HUGE GIANT BURGER WITH SALAD AND FRIES READY TO BE …
From canstockphoto.com
GIANT FOOD | RECIPES - TASTY
From tasty.co
HUGE GIANT BURGER READY TO BE SERVED. | CANSTOCK
From canstockphoto.com
GIANT BEEF BURGER HIGH RESOLUTION STOCK PHOTOGRAPHY AND IMAGES …
From alamy.com
GIANT STUFFED BURGER: A DELICIOUS RECIPE FOR THE WHOLE FAMILY!
From video.cookist.com
GIANT STUFFED HAMBURGER - RECIPE | COOKS.COM
From cooks.com
GIANT STUFFED HAMBURGER - COOKIST
From video.cookist.com
464 GIANT BURGER STOCK PHOTOS AND IMAGES - 123RF
From 123rf.com
GIANT STUFFED BURGER STOCK IMAGE. IMAGE OF DISH, GIANT - 137998391
From dreamstime.com
GIANT STUFFED PICNIC BURGER RECIPE: HOW TO MAKE IT | TASTE …
GIANT STUFFED PICNIC BURGER | RECIPE | HAMBURGER DISHES, BURGER, …
From pinterest.com
GIANT STUFFED PICNIC BURGER RECIPE BY RIZWANA - MYFUD.IN
GIANT BURGER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GIANT STUFFED PICNIC BURGER BACON SALTED STOCK PHOTO (EDIT NOW) …
From shutterstock.com
You'll also love