RecipeHive

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Classic Ultimate Hamburgers

Posted by in Shared Member Recipes

Grilling up a burger-one your guests will rave about-isn’t exactly rocket science, but there are a few tricks to elevating your burgers to ultimate status. To prevent burgers from falling apart, turn them only once, and never press on a burger with a spatula. All you’re doing is pushing all the juice out of the burger. Another trick to getting an evenly cooked burger is to put a depression in the center of each patty before you put it on the grill. (Watch the There’s a Better Way video on How to Shape Burgers to see this tip in action).
This recipe is excerpted from Grillin’ with Gas.
Get even more handy burger tips from the Guide to Grilling.

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Seven Layer Dip II

Posted by in Shared Member Recipes

“My mom’s Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It’s perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare.”

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One-Pan Chicken and Mushrooms with Egg Noodles

Posted by in Shared Member Recipes

3 slices bacon, cut crosswise into 1/2-inch pieces

4 bone-in, skin-on chicken-breast halves (3 pounds), halved

Coarse salt and freshly ground pepper

3 tablespoons unsalted butter

8 ounces button mushrooms (halved, if large), trimmed

8 ounces shallots, halved (quartered, if large) and peeled

3 cups low-sodium chicken broth

1/2 cup heavy cream

8 ounces egg noodles (5 cups)

1/3 cup chopped fresh dill, plus more for serving

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Mixed Seafood Chowder

Posted by in Shared Member Recipes

3 to 4 pounds littleneck clams (about 32), scrubbed

2 sprigs thyme, plus leaves for serving

2 tablespoons unsalted butter

2 medium leeks, white and light-green parts only, halved lengthwise, thinly sliced, washed well, and drained

1/4 cup dry vermouth

3 stalks celery, cut into 1/2-inch pieces

1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces

1 cup heavy cream

8 ounces hot-smoked salmon (available at specialty stores and some supermarkets), skin removed, cut into 1-inch pieces

Freshly ground pepper