Best Yummy Food

  Serving Size  : 8     Preparation Time :0:25

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
     1           teaspoon  salt
     1/4      teaspoon  ground thyme
     1/4      teaspoon  ground sage
     1/4      teaspoon  paprika
     1/4      teaspoon  pepper
     2           pounds  American Lamb leg — boned, rolled and tied (2 to 2 1/2)
     4           whole wheat pita bread rounds — split
     2           tomatoes — sliced
     2           cups  spinach leaves
                  Yogurt Topping

Combine salt, thyme, sage, paprika and pepper. Rub spice mixture into
roast.

Place roast on rack in roasting pan. Roast in 325ºF oven for 1 hour or to
desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or
170ºF for well. Remove from oven; cover with foil and let stand for 10
minutes. Internal temperature will rise approximately 10 degrees.

Line pita pockets with spinach leaves and tomato slices. Thinly slice lamb
and fill pitas. Dollop generously with yogurt topping.

Start to Finish Time:
  “1:30″
                                    – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 324 Calories; 17g Fat (46.2%
calories from fat); 21g Protein; 22g Carbohydrate; 3g Dietary Fiber; 64mg
Cholesterol; 519mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 2 Fat.

 Price for Family of Four:  $12.88

I’m going to digress for a moment away from the eating budget friendly and healthy gig.  Spring has sprung around here and while most people are thinking about asparagus and lamb, I started thinking about firing up the grill.  Having done this a couple of times now, I decided to write about how you can cook the most yummy burger in the world and people will love you for it.

As with all yummy food, the best meals begin at the grocery store, farmer’s market, butcher shop, or wherever you buy your food.  The secret to a most excellent burger is to use ground chuck.  To get great flavor and a burger that is not too dry and tasteless, be sure the fat percentage is 20 percent.  Look for 80/20 on the package.  Of course, you can always grind your own beef if you like, but I’m not THAT much of a purist!

Here is the ratio for the perfect burger.  To every one pound of meat you want to add 1 teaspoon of kosher salt and 1/2 teaspoon of fresh ground pepper.   That’s it.  No bread crumbs, no filler, no extra seasonings.  Keep it simple.  The 20 percent fat in the chuck will give you all the flavor you need with a little bit of this seasoning. 

If you should buy your meat frozen, don’t thaw it in the microwave unless you want the patties to fall apart.  Thaw your meat in the fridge for a day or two.  It will hang together well this way.  If you have difficulty forming patties by hand, then buy a Tupperware Orange Hamburger Press and Keepers.  I have one made of plastic – they don’t have to be fancy.  Fill the press with as much meat as it will hold and it will produce a nice sized burger.  Remember you want to start out with a big patty because they will shrink during cooking and you want your folks to be eating a nice big juicy burger.

I like to grill mine.  To be honest, a gas grill is fine for me when it comes to burgers.  Of course, nothing is better than charcoal, but if I’m going to go to the trouble of using charcoal I’m going to fire up the smoker and do it up right.  I do have a great recipe for a smoked burger that I will share some day.  People who have eaten it tell me it is the best burger they have ever had.

It’s difficult to give a secret for grilling.  Every grill is different.  Just keep the same principles in mind.  You must take your favorite cold beverage with you to the grill.  It gets hot out there!  Keep the grill on the lowest temperature you can – low and slow is the way to go.  Grease up the grill before you put the burgers on so they won’t stick.  I use Grate Chef 101-1200 Disposable Grill Wipes.  They are quick and convenient and do a great job.  My food never sticks.  Leave the patties on one side for about two minutes or so before you turn them.  If you like your patties well done, you can leave them on for five minutes or so before turning.  And of course, whenever someone asks me “How long should I grill them?” my standard reply is “Until they are done!”.  Use your noodle and keep an eye on your food.

A great burger needs a great bun.  I don’t make my own buns (I don’t have the time), but I do go to the extra step of buying them freshly made from a bakery.  I like my hamburger buns soft and smooshy and the buns in the bread section of the grocery store are too dry and stiff for me. 

Of course, choose your own condiments.  Around my house it usually turns out to be a burger bar of sorts with ketchup, mustard and mayonnaise available.  Then a spread of sliced red onion, sliced tomatoes, sweet gerkins, and lettuce.  Don’t forget the baked beans and corn on the cob!!!  And how about strawberry cheesecake ice cream for dessert?

Serving Size  : 120
Categories    : Main Dish

  Amount  Measure       Ingredient — Preparation Method
——–        ————  ——————————–
  1 1/2        cups                fine bulgur
  3                cups                cold water
  2                pounds          ground American lamb
  1                cup                  fresh parsley — minced
  2                medium        onions — minced
  1                tablespoon  salt
     1/2        teaspoon      pepper — ground
     1/2        teaspoon      allspice — ground
     1/2        teaspoon      cinnamon — ground
     1/2        teaspoon      nutmeg — ground
                                             cayenne pepper — to taste
  1                piece              gingerroot (about 1x 2 inch) — peeled and minced
  1                cup                  ice water

For Meatballs: In medium bowl, pour cold water over bulgur to cover; let
soak about 10 minutes. Drain and place in fine meshed strainer; squeeze
out water.

In large bowl, knead lamb with spices and ginger. Add bulgur; knead well.
Add about 1 cup ice cold water to keep mixture smooth.

Use # 100 scoop and form into bite-sized meatballs. Place on ungreased
full sheet baking pan. Bake in 375°F oven for 10 minutes.

For Tomato Mint Dip: In small saucepan, heat all ingredients about 5
minutes to blend flavors.

Serve meatballs hot or at room temperature with toothpicks to dip into
Tomato Mint Dip.

Source:
American Lamb Board  

Per Serving (excluding unknown items): 28 Calories; 2g Fat (57.1% calories
from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 59mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.

Cost for Family of Four:  $.72 – note one serving per person

Serving Size  : 25   

  Amount  Measure       Ingredient — Preparation Method
——–  ————       ——————————–
  2           tablespoons  rice wine
  1                                      clove  garlic — (2 ounces) minced
  4           ounces            peanut oil
  6           ounces            granulated sugar
  8           ounces            honey
  8           ounces            white vinegar
  8           ounces            hoisin sauce
  1           pint                   pineapple juice
  1           pint                   soy sauce
  2           tablespoons  red pepper flakes
  25        pounds            American lamb spareribs — trimmed
  3 1/2  cups                  plum sauce (two No. 300 cans) — warmed

Combine soy sauce, pineapple juice, hoisin sauce, vinegar, honey, sugar,
oil, garlic, rice wine and red pepper flakes.  Reserve 2 cups marinade.

Place ribs in deep container, pour marinade on ribs. Cover and refrigerate
overnight.

Remove ribs from marinade and discard marinade. Roast ribs in 375ºF oven
for 45 minutes. Baste with reserved marinade and roast at 425ºF for 10
minutes or until ribs are golden brown.

Remove from oven. Brush ribs with plum sauce before serving.

Source:  American Lamb Board
                                      – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 1424 Calories; 119g Fat (75.8%
calories from fat); 50g Protein; 36g Carbohydrate; 1g Dietary Fiber; 252mg
Cholesterol; 1799mg Sodium.  Exchanges: 7 Lean Meat; 1/2 Vegetable; 1
Fruit; 19 1/2 Fat; 1 1/2 Other Carbohydrates.

Cost for Family of Four: $4.20
Cost for Party of 25: $26.04

Serving Size  : 8     Preparation Time :0:25

Amount  Measure       Ingredient — Preparation Method
——–      ————    ——————————–
  1              teaspoon  salt
     1/4      teaspoon  ground thyme
     1/4      teaspoon  ground sage
     1/4      teaspoon  paprika
     1/4      teaspoon  pepper
  2             pounds  American Lamb leg — boned, rolled and tied (2 to 2 1/2)
  4                     whole wheat pita bread rounds — split
  2                     tomatoes — sliced
  2                     cups  spinach leaves
                        Yogurt Topping

Combine salt, thyme, sage, paprika and pepper. Rub spice mixture into
roast.

Place roast on rack in roasting pan. Roast in 325ºF oven for 1 hour or to
desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove from oven; cover with foil and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.

Line pita pockets with spinach leaves and tomato slices. Thinly slice lamb and fill pitas. Dollop generously with yogurt topping.

Source:
  Recipe provided by the American Lamb Board 

Start to Finish Time:
  “1:30″
                                    – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 324 Calories; 17g Fat (46.2%
calories from fat); 21g Protein; 22g Carbohydrate; 3g Dietary Fiber; 64mg Cholesterol; 519mg Sodium.  Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

Cost for Family of Four:  $12.88