- For the yogurt sauce:
- nonfat Greek style yogurt
- olive oil
- fresh lemon juice
- chopped fresh dill leaves
- For the burgers:
- olive oil
- crumbled feta cheese
- lean ground turkey breast
- whole-wheat burger buns
- Coarse-grained salt
- Toasted Almond Parsley Salad:
- shallot
- red wine vinegar
- Coarse grain salt
- fresh flat-leaf parsley
- toasted almonds
- salmon fillets
- olive oil
- butter
- heavy cream
- baby spinach leaves
- grated Parmesan
- vegetable broth
- unsweetened coconut milk
- yellow curry powder
- cumin
- chopped fresh spinach
- soy sauce
CINCO De MAYO
- flour
- Ground Ginger
- Ground Cinnamon
- baking soda
- Ground Nutmeg
- salt
- firmly packed brown sugar
- Baking molasses
- egg
- Pure Vanilla Extract
excellent!
- ground chuck
- bread crumbs
- Lipton onion soup mix
- eggs
- ________
- Mix ingredients; make into meatballs and put in roasting pan
- Sauce:
- chili sauce; fill empty bottle with water
- brown sugar
- drained sauerkraut
- whole cranberries
- Simmer until mixed; pour over meatballs
- Bake @325 uncovered for 1 1/2-2 hrs.
- Filtered water
- Whey
- himalayan salt
- butter
- extra virgin olive oil
- salt and pepper
- sifted flour
- salt
- sugar
- baking powder
- Mix
- Separate bowl
- egg
- whole milk
- rounded tbsp sour cream
- melted butter
- Pour into dry ingredients
- vanilla
This mini riff on the classic was designed to be picked up, so the creamy, cheesy sauce on top is left out, but you could easily add it. Drizzle it over top, then stick the dish under the broiler until the cheese begins to brown and bubble.
A Mornay sauce is a cheesed-up offshoot of a simple bechamel, which is one of the fundamental mother sauces. For a simple bechamel, make a smooth roux of melted butter and flour, then stir in milk or cream. If you’re making a Mornay sauce, first make a thin bechamel sauce, using 1 Tbsp. each of butter and flour to each cup of milk. Then, to make it into Mornay, melt in 1/2 cup cheese. The Brown Hotel in Louisville, Kentucky, which invented the Hot Brown, uses pecorino Romano, but Swiss and Gruyere work beautifully, too.
You can reheat fully prepared sliders, but if you want to prepare them in advance, it’s best to assemble and put them in the refrigerator. Then, when you’re ready to bake, take them out, make the sauce and then bake as directed.
- mayonnaise
- grated Parmesan cheese
- finely chopped onion
- brown sugar