A1b Bacon Burger Bites On White Polenta Cakes A1 Recipes

Steps:

• In 10-inch nonstick skillet, cook bacon over medium heat, turning often, until browned but not overly crisp. Drain on paper towels. Discard all but 1 tablespoon drippings. Cut each bacon slice into 4 pieces.
• On each toothpick, thread 1 tomato half, 1 bacon piece and 1 lettuce piece; set aside.
• In large bowl, mix remaining ingredients except cheese. Fold in cheese. Shape tablespoonfuls of mixture into meatballs; flatten slightly to resemble hamburgers.
• In same skillet, heat bacon drippings over medium-high heat. Cook burgers in drippings 2 to 3 minutes on each side or until meat is no longer pink. Insert 1 toothpick in each burger; serve immediately.

Steps:

• Heat oven to 375F.
• Seperate dough into 12 breadsticks.
• Cut each breadstick into 4 pieces; place on ungreased cookie sheet.
• Bake at 375F for 10 to 12 minutes or until lightly browned.
• Immediately remove from cookie sheet; place on wire racks.
• Cool 5 minutes or until slightly cooled.
• Split each in half, keeping tops and bottoms together to form miniature buns.
• Reduce oven temp to 350F.
• Beat egg in medium bowl; add onion, milk, Worcestershire sauce, salt and pepper.
• Stir in bread crumbs.
• Add ground beef; mix well.
• Press ground beef mixture into thin layer in bottom of ungreased 13x9 inch pan.
• Bake at 350F for 14 to 16 minutes or until thoroughly cooked.
• Cut into 48 rectangles (8 strips crosswise and 6 strips lengthwise).
• Fill buns with miniature burgers.
• Place ketchup in small bowl for dipping sauce.
• Serve immediately.

Steps:

• Preheat oven to 275 degrees.
• In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat. Season steak with 1 teaspoon salt and 1 teaspoon black pepper. Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side.
• In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice. Pour over steak, cover, and place in preheated oven. Bake for 2 hours, until steak is fork tender. Remove steak to a large plate, cover with foil and let rest. Place the dutch oven with juices on stovetop over medium heat. Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine. Heat sauce until thickened, approximately 2 minutes; keep warm.
• Using two forks, shred the steak into bite-sized pieces; keep warm.
• Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat. Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened. Stir in the parmesan cheese and butter.
• To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!

Steps:

• Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
• In a small bowl mix 2 tablespoons of Dijon mustard and 2 tablespoons of A1 sauce and coat the 4 chicken thighs with this mixture.
• Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
• Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
• While the chicken pockets are baking begin your spinach.
• Mix 2 tablespoons of A1 sauce and the other 2 tablespoons of Dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist. 6 or 7 minutes.
• To plate lay down a bed of spinach and place your chicken pocket on top. Garnish with some uncooked spinach and use the other tablespoon of A1 in a squirt bottle to decorate the rim of the plates.

Steps:

• Slice onions and sauté in olive oil over medium high heat until they start to become translucent. Add 2 T brown sugar, 2 T A1 and 2 T water. Cover and lower heat to just simmer.
• Mix ground turkey with 2 T A1, 2 T mayo and salt and pepper and then form into 4 patties. This mixture will be very moist - don't worry.
• Spray a medium size skillet with cooking spray and heat over medium high heat. Add turkey patties and cook for 5-7 minutes on the first side.
• While the burgers are cooking mix together the basting sauce by mixing 2 T A1, 2 T brown sugar and 1 T water and microwave for 1 minute just to combine. Take the cover off of the onion mixture and turn to very low heat.
• Flip the burgers and baste with the basting sauce. Cook for another 5-7 minutes and flip again, basting again.
• Assemble burgers (on buns or no) by placing goat cheese on top of the burger and then the caramelized onions on top of the goat cheese.

Steps:

• Place the steak onto a dish and rub the steaks with McCormick's Montreal Brand steak seasoning on all side and let rest for 30 minutes.
• Heat and lightly oil the grill pan and place over a high heat for about 5 minutes and place the Ribeye steak and grill until medium rare. At no time move the Ribeye steaks. Let the steaks rest before serving.

Steps:

• Bites:.
• Preheat oven to 375 degrees. Line a sheet tray with parchment paper.
• Place one cube of cheese in the center of each sausage patty. Mold the sausage around the cheese making sure it is tightly sealed.
• Next wrap a piece of bacon around the formed sausage. Place on the prepared baking sheet and freeze for 10 minutes.
• Bake for 30 minutes until the bacon is crispy. Serve with no sugar added ketchup.
• Ketchup:.
• Combine all ingredients plus ¼ cup water in a small sauce pot. Simmer over medium heat for 10 minutes. Cool and serve.

Steps:

• FOR POLENTA CAKES:.
• Combine milk, water, cayenne and salt in a saucepan over low heat and bring to a boil.
• Using a whisk, add the polenta. Once the polenta is combined, switch to a wooden spoon and stir frequently until the polenta has become thick and smooth. Stir in the goat cheese. Keep stirring until all the goat cheese is melted and blended in to the polenta.
• Line a 9x13 pan with plastic wrap. Pour the polenta into the pan, cover with more plastic wrap and smooth the surface. Chill in the refrigerator overnight.
• When ready to use, remove the polenta from the pan. Using a cookie cutter approximately the same size as the burgers (I used a shot glass), cut 16 polenta cake rounds. add about 1 tablespoon of olive oil to a sauté pan over medium heat, and cook the polenta cakes on both sides until golden brown.
• FOR BURGERS:.
• Pre-heat the oven to 400 degrees.
• Put brown sugar in a shallow bowl or pie plate. Coat the bacon liberally on both sides with the brown sugar. Place bacon on a parchment lined baking sheet and cook in the oven 20 minutes or until bacon is crisp. When the bacon is cool enough to touch, crumble it and set it aside.
• Add any leftover brown sugar to a bowl with the ground turkey, A1 sauce, and black pepper. Gently mix until all the ingredients are combined.
• Form the turkey mixture into 16 balls, roughly the same size. Flatten the balls into mini burger shapes. Poke each burger a few times with a toothpick. (This releases air and ensures the burgers don't shrink too much).
• Pre-heat a non-stickskillet over medium-high heat. Cook the burgers in two batches, 2 minutes per side. During the last 30 seconds, place 1 cheddar cheese square on each burger and put a lid on the pan (to melt the cheese).
• Place 1 burger on each polenta cake and top with some crumbled bacon. Serve hot.