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Ultimate Patty Melts with Special Sauce
Dinner American

Ultimate Patty Melts with Special Sauce

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
  2. 2 Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
  3. 3 Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  4. 4 While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
  5. 5 Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
  6. 6 Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.

By Justin Lampert

Cheeseburger Quesadilla
Dinner American

Cheeseburger Quesadilla

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until slightly tender, about 5 minutes. Add ground beef, Worcestershire sauce, salt, pepper, and garlic powder; cook and stir until beef is browned and crumbly, about 10 minutes. Remove from the heat, drain liquid from beef, and let sit for 2 minutes.
  2. 2 Meanwhile, heat a griddle or flat pan over medium heat and spray with cooking spray.
  3. 3 Place 1 tortilla on the hot griddle, top with some of the Colby cheese, 1/4 of the beef mixture, 1 teaspoon ketchup, 1 teaspoon mustard, and 1 teaspoon relish. Top with more Colby cheese and 1 tortilla. Flatten the quesadilla with your hand.
  4. 4 Flip quesadilla with a spatula and cook until browned and cheese is melted, 3 to 5 minutes more. Cut quesadilla into 4 pieces. Repeat with remaining tortillas, ground beef, cheese, ketchup, mustard, and relish.

By Calamity

Grandma's Macaroni Salad
Dinner American

Grandma's Macaroni Salad

4.6

Prep
20 min
Cook
15 min
Total
275 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well; rinse with cold water and drain again.
  2. 2 Combine macaroni, onion, bell pepper, carrot, 2 tablespoons relish juice, and egg in a large bowl; set aside.
  3. 3 Whisk creamy salad dressing and 2 tablespoons relish juice together in a bowl until well combined; whisk in sour cream, milk, sugar, dill, salt, and black pepper until incorporated.
  4. 4 Fold dressing gently into macaroni mixture until evenly coated. Refrigerate to let flavors blend, 4 to 24 hours.

By Hope

Potato Dogs
Dinner American

Potato Dogs

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use.
  2. 2 Preheat oven to 350 degrees F.
  3. 3 Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender.
  4. 4 Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes.
  5. 5 One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
  6. 6 Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
  7. 7 Serve the potato dogs with the sauce on the side, or drizzled on top if desired.

By Idaho Potatoes

Southern Potato Salad
Salad American

Southern Potato Salad

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
  3. 3 At the same time, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  4. 4 Combine cooked and chopped potatoes and eggs with mayonnaise, celery, relish, garlic, mustard, salt, and pepper in a large bowl.
  5. 5 Gently mix together and serve warm.

By Allrecipes Member

California Summer Macaroni Salad
Lunch American

California Summer Macaroni Salad

3.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
  2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
  3. 3 Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
  4. 4 Add mayonnaise mixture to cooled macaroni; stir until well coated.

By LadyElizabethV

Classic Chicken Salad
Lunch American

Classic Chicken Salad

4.9

Prep
20 min
Cook
80 min
Total
235 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
  2. 2 Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
  3. 3 Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
  5. 5 Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
  6. 6 Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
  7. 7 Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
  8. 8 Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

By Nicole McLaughlin