Sprout Developer - Sunday, November 02, 2014
- 2 pounds ground beef
- 1 (10 fluid ounce) bottle steak sauce, (e.g. A-1), divided
- 2 tablespoons Caribbean Sensation Fajita Grill Seasoning
- 2 tablespoons dried minced onion
- 8 slices American cheese, divided
- 2 (4 ounce) cans chopped green chiles, drained
- 1 (4 ounce) can sliced mushrooms, drained
- In a medium bowl, mix together the ground beef, 1/4 cup of the steak sauce, Caribbean Sensation Fajita Grill Seasoning,
and dried onion until well blended. Form the mixture into 8 patties. Set aside 4 of the patties. On the other 4 patties, place one slice of cheese,
some of the green chilies, and some mushrooms. Place the other 4 patties over the top, press down, and seal the edges so the goodies do not escape.
- Preheat an outdoor grill for low heat. Lightly oil grate.
- Place patties on the grill, and let them brown on both sides. Once they begin to brown, brush the tops with remaining steak sauce. Continue to grill
for about 30 minutes, basting frequently with steak sauce, until meat is no longer pink, and the juices run clear. When the meat is ready to come
off the grill, place the remaining 4 slices of cheese over the tops of the patties. Serve on buns, or just by themselves.
Sprout Developer - Saturday, November 01, 2014
- Preheat oven to 350 degrees F (175 degrees C).
- To the stiff egg whites add John Henry Sugar Maple Rub,
butter and walnuts. Mix until nuts are well coated. Spread out on a cookie sheet.
- Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned.
Sprout Developer - Friday, October 31, 2014
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 onion, chopped
- 1 cup chopped celery
- 2 eggs
- 2 tablespoons Scary Hot Ghost Pepper Sauce
- 2 pounds lean ground beef
- 1 tablespoon Cajun seasoning
- 1 cup seasoned bread crumbs
- 1 pitted black olive, cut in half
- 1 cup ketchup
- Melt the butter in a skillet over medium heat. Cook and stir the garlic, onion, and celery in the hot butter until the onion has softened and turned
translucent, about 10 minutes. Transfer the vegetables to a mixing bowl, and allow to cool to just warm.
- Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and spray with nonstick cooking spray.
- Crack the eggs into the mixing bowl with the vegetables, and mix until the egg is smooth. Mix in the Scary Hot Ghost Pepper Sauce.
Add the ground beef, Cajun seasoning, and bread crumbs. Mix with your hands until the mixture is evenly blended. Form the meat mixture into the
shape of a stick man.
- Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at
least 160 degrees F (70 degrees C). Once done, place the olive halves onto the head for eyes, and pour the ketchup onto the abdomen. Return to
oven, and bake 10 more minutes. Serve with a plastic knife impaled in the abdomen for effect.
Sprout Developer - Thursday, October 30, 2014
- 6 large hard-boiled eggs
- 1/4 cup mayonnaise
- 1 1/2 tbsp. sweet pickle relish
- 1 tsp. yellow mustard
- Salt and pepper
- Green gel food coloring
- Red gel food coloring
- Sliced black olives
- 2 Teaspoons Zombie Repellent Apocalyptic Hot Sauce
- Remove eggshells and halve the eggs lengthwise. Scoop out the yolks and place in a small bowl.
- Mash the yolks and stir in mayonnaise, sweet pickle relish,Zombie Repellent Apocalyptic Hot Sauce and yellow mustard. Add salt and pepper to taste. Mix in a few drops of green gel food coloring until the desired color has been achieved.
- Place the mixture into a Ziploc® plastic bag, making sure the bag is securely closed. Cut a small hole in one tip of the plastic bag. Fill the egg
whites evenly with the mixture.
- Use a toothpick and red food coloring to “draw” the veins onto the egg whites.
- Garnish with a sliced black olive. Store covered in the refrigerator.