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Burger Recipes

Eating Dinner With My Family: Mashed Potato Cakes

Well in an attempt to not waste any thanksgiving leftovers, I thought I would give this a try.  It was good but didn’t hold together well.  The fry daddy delcared they were tasty but too ulgy to allow a picture.  (snicker)  We had them with a salad an thats it.  Simple and satisfying.  We didn’t make all of them for dinner;  the rest we will fry up in the morning with our eggs.

Mashed Potato Cakes
3 c  mashed potatoes,chilled or at room temperature
1/2 c  white cheddar cheese (about
2 ounces),shredded on the large holes of box grater
2    medium scallions,thinly sliced (white and light green part
2    medium garlic cloves,minced
1    large egg,lightly beaten
1/3 c  all-purpose flour
2 T  vegetable oil
Kosher salt
Place all of the ingredients except the oil and salt in a medium
bowl and stir to combine; set aside. Line a baking sheet with paper
towels; set aside.
Heat the oil in a large frying pan over medium heat until shimmering,
about 3 minutes. Drop 3 to 4 (1/3-cup) dollops of the potato-cheese
mixture into the pan and spread each into a 3-inch patty. Cook
undisturbed until the bottoms are golden brown, about 4 to 5 minutes.
Gently flip the cakes and cook until golden brown on the second side,
about 4 to 5 minutes more. Transfer to the prepared baking sheet and
season with salt. Repeat with the remaining potato mixture.

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Coca Cola Ham with Corn Pudding

See the liberal use of hot sauce? Bland!

I thought this sounded foul.  I thought it funny that the cookbook that I got this from, Nigella Bites from Nigella Lawson, noted that she thought the same thing but tried it on a whim.  She raves about it.  I”m not sure if it was that she used a raw ham or what, but I didn’t get a lot of sweet in this ham.  It wasn’t bad, but I didn’t get a lot of flavor from the coke.  The corn pudding was disappointing. Bland and just odd. (insert your own English cuisine joke here;) I got the Halloumi recipe that I adore from this book, so I will still be trying more from it.

 Ham in Coca Cola
2kg mild-cure gammon
1 onion, peeled and cut in half
2-litre bottle of Coca-Cola
Handful of cloves
1 heaped tablespoon black treacle
2 teaspoons English mustard powder
2 tablespoons demerara sugar

Serves: 8.

  1. I find now that mild-cure gammon doesn’t need soaking, but if you know that you’re dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke.
  2. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it’s going to get a quick blast in the oven later. But do take into account that if the gammon’s been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.
  3. Meanwhile, preheat the oven to 240°C/gas mark 9.
  4. When the ham’s had its time (and ham it is, now it’s cooked, though it’s true Americans call it ham from its uncooked state) take it out of the pan (but do NOT throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.
  5. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas mark 4, turning up the heat towards the end if you think it needs it.

Sweet Corn Pudding
6 to 8 servings


5 eggs

18 ounces or 2 1/2 cups canned sweet corn, drained

14 ounces, or 1 3/4 cups canned creamed corn

1 1/3 cups milk

1/2 teaspoon baking powder

1/2 teaspoon salt


Preheat oven to 375 degrees F.

Butter a glass 12 by 10-inch baking dish and set aside
In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
Note: Goes well with Ham in Cola

Burger Recipes

Eating Dinner With My Family: Chicken Pot Pie

Well I started with Alton Brown’s Curry chicken pot pie recipe, but while we didn’t dislike it, it is one we either wanted to play with or just forget.  Well my husband is not a fan of pot pie.  (me either for that matter)  However, we had chicken left from Thanksgiving, and we needed something to do with it.  I thought it was alright, my husband went back for thirds. (although he ended up not able to eat the last portion) Maybe we will have to give pot pie another try.
Chicken Pot Pie

4 cups frozen vegetable mix, peas, carrots, corn, lima beans

1 to 2 tablespoons canola oil

3 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1/2 cup leftover green beans cut in 1″ pieces

1 1/2 cups low sodium chicken broth

1/2 cup milk

3 tablespoons flour

1/2 teaspoon dried sage

1/4 teaspoon dried thyme

2 tablespoons dried parsley

1 teaspoon salt

1/2 teaspoon fresh ground pepper

2 cups cubed cooked chicken

1 package puff pastry


Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, thyme, sage, salt and pepper. Toss the browned vegetables, green beans and the chicken. Pour into a shallow baking pan and top with puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes

Burger Recipes

Eating Dinner With My Family: Potato-Bacon Torte

Well sometimes the simplest things really are best. I had my doubts at to how
yummy this dish might be. It won’t rank among my all time faves, but it will be
made again and I suspect often since it was raved about by my husband. What I
liked about it: easy (using store bought pie dough), easily vegetarian (just use
veggie bacon or a veggie you like like onion or tomato), super frugal (even
buying the pie crust I think with the salad the dinner was like $8) and it was
great for a cold night since it used the oven and was very hearty. The only
thing you must have to make this recipe easy is a mandoline or a v slicer so
you can easily make paper thin slices of the potato. The cons, the edges burnt
even with the application of foil and the yolk got too brown I just realized now as I am getting the link for the recipe, I left out the cheese!  We were even marveling at the fact that it didn’t have cheese and we loved it.  How did I miss that.  The other deviations I made were I steeped the cream longer and added a pinch or two of granulated garlic.

See how the top is too brown:(

Potato-Bacon Torte                                  

4    strips bacon
3    sprigs fresh thyme
2/3 c  heavy cream
2    Pie Crusts,recipe follows
3    medium baking potatoes peeled
Salt and freshly ground black pepper
1/4 c  grated Gruyere cheese
1    egg yolk,whisked with a  splash of water
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain
on paper towel lined plate and set aside. Crumble the bacon when cool
to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat
to a bare simmer. Turn off the heat and let steep for about 5 minutes.
Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half
lengthwise and then finely slice the potatoes. Working in circles,
arrange the potato slices in the pie crust, stopping to season each
layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue
layering until the pie pan is nearly full. Top with an even layer of
the cheese and gently pour cream around and over the entire pie,
allowing it to seep down between the potato slices. (You may not use
all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with
the dough and crimp the edges closed. Brush the top and edges of the
crust with egg wash. Make a few slits in the center of the top crust,
for the steam to escape, and put the pie pan on a baking sheet. Bake
the torte until the crust is browned and crispy and the potatoes are
cooked through, about 50 to 60 minutes. If the crust edges get too
brown, cover them with some strips of aluminum foil. Remove the pie
from the oven and let rest at least 15 minutes before cutting into
wedges and serving.
Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse
lightly just until the mixture resembles wet sand. Add the water, 1
tablespoon at a time, pulsing briefly after each spoonful of water.
Keep adding water until the dough just begins to gather into larger
clumps. Transfer equal amounts of the dough into 2 resealable plastic
bags and pat each into a disk. Let rest in the refrigerator for at
least 30 minutes. Remove 1 of the disks from the bag to a flour coated
surface. Using a rolling pin, roll the dough out to a 10-inch round.
Gently fit the rolled dough into a 9-inch pie pan, and refrigerate
while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts

Burger Recipes

Eating Dinner With My Family: Cheese and Chive Pizza

Tonight I get to go see my once and future belly dance troupe perform.  I took classes for a while from my wonderful and lovely instructor Yana. I danced right up to my 9th month of pregnancy.  I even danced 8 months pregnant at my shower.  Now that the baby is two, I think I can go back to the classes with kid care.  Daytona Beach Belly Dance was having their winter Hafla, and I can go see these wonderful ladies.  YAY!  My husband is left to cook.  He made a plain cheese pizza, but since there were some chives I had cut from our garden (and forgot to top a dish I made for school with:o) that needed to be used, he topped the pizza with them.  Really awesome.  (I ate the pizza the next day)  I think chives should be a topping at all pizza places! As we get our dough from the deli most days, and cheese pizza is not something you really need a recipe for, I figured I would just take this time to say how awesome fresh chives are on pizza.  I don’t think I have done my pizza sauce recipe before. (It is not an exact recipe)  I take one can of plain tomato sauce, add tons of dried oregano.  (Seriously like 2-3 tablespoons) Then I add a couple of teaspoons of dried basil, a minced garlic clove and a pinch of red pepper flakes.  Cook it on the stove on low for 10-15 minutes and let cool a bit before using.  Since it is a strong sauce, you don’t need much, which I think makes for a less soggy pizza.

Burger Recipes

Eating Dinner With My Family: Two New Pizzas

Well I felt like pizza again, but as I am determined to do this blog every day (and have only missed a few on the days we have eaten out), and I don’t want to repeat recipes, I had to search for new toppings.  I am actually enjoying the process of forcing myself and my family out of our comfortable rut of a couple dozen favorite recipes and trying stuff that we may not have, despite the fact that the recipes sound like ones we might like.  I did not plan quite as well as I should have.  In a brief scan of the Onion, Gorgonzola and Bacon pizza, I read 12 (yes 12!) cups of sliced onion as 1/2 so I didn’t have but 2 when time came to cook the pizza.  (it was still good but 12 would be better:)  Also, the Salmon Pizza called for 2.5oz of smoked salmon, and I had 3oz, but it wasn’t enough.  I guess I should have weighed my dough.  I think I made too large a pizza for the “sauce” and toppings.  Well I absolutely LOVED the caramelized onion one.  (un-freaking-believable); the salmon one was just alright.  I would have liked it better with more salmon.  Also, I don’t like to buy caviar from unsustainable sources and the tastier of these are not available at my local market so the caviar was not the delightful addition it could have been.  That being said, the pizza was tasty.  I added capers to it and it made all the difference.  I ate it the next morning, cold, ala bagels and lox.  I think it was better.  I did add the capers again.  Next time I think I will also add sliced or diced tomatoes. The dill cream is really good, but I recommend making it several hours early because the rest time in the fridge really takes the bite out of the shallots. Oh and one more thing not related to the recipes.  I love this website and app I have found:  It lets you access your recipes on your phone.  Downside: have to enter recipes again.

Caramelized Onion Pizza With Gorgonzola, Bacon And Arugula

4 sl bacon,chopped
2 t  olive oil
12 c  onions,thinly sliced
2 t  fresh rosemary,chopped & divided
1/2 t  salt
1/4 t  black pepper
1    (12 inch) Boboli pizza crusts
1/2 c  Gorgonzola,crumbled
2 T  walnuts,coarsely chopped
1 c  arugula,trimmed
1.Cook bacon in a large nonstick skillet over medium heat until
crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set
bacon aside.
2.Add oil to bacon drippings in skillet over medium-high heat. Add
onion, and saute 5 minutes, stirring frequently.
3.Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to
20 minutes or until onion is a deep golden brown, stirring frequently.
4.Preheat oven to 400.
5.Place pizza crust on 12-inch pizza pan. Top with onion. Add cheese
and walnuts; bake 7-10 minutes or until cheese melts.
6.Remove from oven; top with 1 teaspoon rosemary, reserved bacon and

Pizza With Smoked Salmon And Caviar

6    ounces Pizza Dough (see separate recipe)
1 T  Chili and Garlic Oil (see-Sauces & Dressings)
1/4 c  thinly sliced red onion
2 T  Dill Cream (see Sauces & Dressings)
2 1/2    ounces thinly sliced smoked salmon
1 t  chopped fresh chives
1 T  Sevruga caviar,optional
[Note: W Puck]
1.Instructions for Pizza with Smoked Salmon and Caviar Recipe
2.Place a pizza stone on the middle rack of the oven and preheat the
oven to 500F.
3.On a lightly floured surface, stretch or roll out the dough into an 8-
inch circle, with the outer edge a little thicker than the inner
circle. Brush the dough with the oil and arrange the onions over the
pizza. Slide a pizza paddle or rimless baking sheet under the pizza and
then slide the pizza onto the pizza stone. Bake until the crust is
golden brown, 6 to 8 minutes.
4.With the pizza paddle or a large spatula, carefully remove the pizza
from the oven and set it on a cutting board. Use a knife, an icing
spatula, or the back of a spoon to spread the Dill Cream over the inner
circle. Arrange the slices of salmon so that they cover the entire
pizza, slightly overlapping the raised rim. Sprinkle the chopped chives
over the salmon. Using a pizza cutter or a large sharp knife, cut the
pizza into 4 or 6 slices. If you like, spoon a little caviar in the
center of each slice. Serve immediately.

Dill Cream 1 1/2 cups Sour cream 3 tablespoons Minced shallots 2
tablespoons Fresh dill leaves, chopped 1 1/2 tablespoons Fresh lemon
juice 1/4 teaspoon Freshly ground white pepper Method 1. In a medium
bowl, combine all the ingredients and mix well. 2. Cover with plastic
wrap and refrigerate until ready to use
Chili And Garlic Oil 1    Whole head garlic (about 2  ½ ounces,cloves separated and peeled)
2 c  Extra virgin olive oil 1 T  Red pepper flakes Instructions 1. In a small saucepan, combine the garlic cloves and olive oil. Bring
to a boil over high heat, then reduce the heat to maintain a bare simmer and cook until the garlic turns golden brown, 10 to 15 minutes.
Keep a close watch: If the garlic gets too dark, the oil will have a bitter taste.
2. Let the oil cool, then stir in the red pepper flakes. Leave at room temperature for at least 2 hours to let the flavors blend. Strain the
oil into a clean glass container, cover, and refrigerate.

Burger Recipes

Eating Dinner With My Family: Asian Scallop Salad

Well I was planning on making meatloaf tonight.  The problem was I was late getting to the grocery and the two kids were making be desperately want a Valium prescription.  So I decided to buy the meatloaf ingredients for tomorrow and make an easy salad.  This is a recipe I got from Publix apron meals.  Usually I think these meals are just alright.  I prefer the longer original recipes to the really quick ones Publix has to offer. This one is an exception. This is about the fastest recipe I know.  The best thing I got from this recipe is a perfect way to cook those little bay scallops.  (High heat, two minutes without stirring, quick stir, two more minutes and done.) I don’t use the Mandarin oranges, but they were in the original recipe.  I can’t find the original recipe on line and I don’t have the card,l but I had this general template written down. Tonight I added scallions and cucumbers.

Asian Scallop Salad

Frozen Bay Scallops
 Mixed Spring Salad mix bag
Grape Tomatoes Halved
Chow mien Noodles
Mandarin Orange Segments
Mokoto or other ginger/Asian salad dressing
Sesame marinade
1.Thaw scallops under running water for about 5 minutes (pat dry)
2.Heat a pan over almost high heat for 2 minutes
3.add about a ¼ cup of the marinade then add the scallops
4.cook 2 minutes (don’t stir or touch them in any way)
5.While the scallops are cooking dump greens in a bowl and halve the
tomatoes.  Add the noodles and oranges to the salad.
6.stir the scallops and let them cook another 2 minutes
7.Toss the salad with the dressing with the scallops


Burger Recipes

Good Eats Meat Loaf Recipe

Another one of my husband’s favorites.  I think it is alright.  I really think it is great, but I miss the nostalgia of a meatloaf without all the cumin.  The first time I made this recipe, I really irked my guy because he “hates meatloaf.”  Well I happen to enjoy it, so I  figured Alton would steer us right.  He really did. Now meatloaf is one of the all time favorites of the guy who “hates meatloaf.”  Which just goes to show you never know that you hate something.  Keep trying it and you may find one that you like.  He even cooked it tonight! Best part of this recipe is the cooking technique.  Brilliant to flip the meat out on to a pan so it doesn’t boil.  (the 3 sides of glaze are a big plus too)  With it he made some lightly sauteed broccoli and mashed potatoes.  I have to admit that the gravy was instant. (blush)  A British friend of mine recommended these gravy granules you find in the international aisle of the grocery.  Its called Bisto.  I have to say it is pretty good.  OK I loved it, but I want to not because it isn’t homemade.  It does tastes a bit processed, but it’s GRAVY!  Since my last pregnancy, I can’t get past the taste of processed foods.  I couldn’t touch them when I was pregnant; they made me nauseous.  The aversion is still there but not as strong a reaction to them.  So begins my love/hate relationship with Bisto.  Love that tasty gravy is a boiling water moment away; hate that I love something processed that is just shy of just injecting fat straight onto my belly and butt:(.  I will have to practice self control!  OMG I just remembered, I love french fries and gravy.  I am in trouble lol.

Good Eats Meat Loaf Recipe
 6    ounces garlic-flavored -croutons
1/2 t  ground black pepper
1/2 t  cayenne pepper
1 t  chili powder
1 t  dried thyme
1/2    onion,roughly chopped
 1    carrot,peeled and broken
 3    whole cloves garlic
1/2    red bell pepper
18    ounces ground chuck
18    ounces ground sirloin
 1 1/2 t  kosher salt
 1    egg
 For the glaze
1/2 c  catsup
 1 T  ground cumin
 Dash Worcestershire sauce
 Dash hot pepper sauce
1 T  honey
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne
pepper,   chili powder, and thyme. Pulse until the mixture is of a fine
texture. Place this mixture into a large bowl. Combine the onion,
carrot, garlic, and red pepper in the food processor bowl. Pulse until
the mixture is finely chopped, but not pureed. Combine the vegetable
mixture, ground sirloin, and ground chuck with the bread crumb mixture.
Season the meat mixture with the kosher salt. Add the egg and combine
thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the
meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf
out of the pan onto the center of the tray. Insert a temperature probe
at a 45 degree angle into the top of the meatloaf. Avoid touching the
bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and
honey. Brush the glaze onto the meatloaf after it has been cooking for
about 10 minutes.

Burger Recipes

The Down Side of Cooking

Today I find myself way behind on the dinner process. It’s my own fault but now it is 7:00PM and I have at least another hour to go. Yes it is almost all inactive but it’s a school night. Well as the dinner will keep in its ready to bake state until tomorrow, I finish it off as I open a frozen pizza. Now who doesn’t like pizza. I once (ok still) had a positive love of totinos. (now that I have told you I really should kill you ;). I bought one of the fancier frozen pizzas thinking it would be good in a pinch. Much like the pinch I find myself in Tonight! WRONG! Totinos I can love for their greasy disgusting glory. This pizza (which was just as much work and possibly more time than homemade) was foul! It tasted raw. The imitation mozzarella was not the melty goodness it should have been and the sauce, well let’s just say meh. I didn’t take a picture. (you know what pizza looks like lol) While I am happy and proud of the removal of processed foods and quick meals, I am finding that one, albeit small, downside is a form of culinary snobbery I would rather not have.

Burger Recipes

Turkey And Artichoke Stuffed Shells With Arrabbiata Sauce

I love this recipe.  The best part for me is that I make two dinners at once.  The Arrabbiata sauce is awesome and can be just used by itself on pasta.  So I made this recipe (all four of us ate and we had leftovers)  but split the shells between two baking dishes.  One I cooked tonight, the other is in my freezer for a future dinner.  To increase the veggie content, we had a salad with “Outback” honey mustard dressing.  The recipe came from one of those secret restaurant recipe cookbooks.  Its pretty close and very tasty.

Turkey And Artichoke Stuffed Shells With Arrabbiata Sauce

1    (12-ounce) box jumbo pasta shells (recommended,Barilla)
3 T  extra-virgin olive oil
1/2    large yellow onion,chopped (about 1 cup)
3 ea garlic,chopped
1 lb ground turkey
1/2 t  kosher salt,plus 1/2 teaspoon
1/4 t  freshly ground black pepper plus 1/4 teaspoon
1    (8 to 10-ounce) package frozen artichokes,thawed and coarsely chopped
1    (15-ounce) container ricotta cheese
3/4 c  grated Parmesan
2    eggs,lightly beaten
1/4 c  chopped fresh basil leaves
2 T  chopped fresh flat-leaf parsley
5 c  Arrabbiata Sauce,recipe follows
1 1/2 c  grated mozzarella (about 5 ounces)
 Arrabbiata Sauce
2 T  extra-virgin olive oil
6    ounces sliced pancetta coarsely chopped
2 t  crushed red pepper flakes
2    garlic cloves,minced
5 c  jarred or fresh marinara sauce
[Note: i split this recipe between two baking dishes.  I freeze one
and cook the other.  I serve with salad ]

Make the Arrabbiata sauce (instructions at the end)
Bring a large pot of salted water to a boil over high heat. Add the
pasta and partially cook until tender but still very firm to the bite,
stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-
high heat. Add the onions and the garlic and cook until the onions are
soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2
teaspoon salt, and 1/4 teaspoon black pepper and continue to cook,
stirring occasionally, until the meat is slightly golden and cooked
through. Add the artichoke hearts and stir to combine. Remove from heat
and let cool.
In a large bowl combine the cooled turkey mixture with the ricotta

cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt
and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking
dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your
hand and stuff it with a large spoonful of turkey mixture, about 2
tablespoons. Place the stuffed shell in the baking dish. Continue
filling the shells until the baking dish is full, about 24 shells.
Drizzle the remaining Arrabbiata Sauce over the shells, top with the
grated mozzarella. If freezing, cover tightly with plastic wrap and
place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake (covered for 45 of the minutes) until the shells are warmed through and the cheese is beginning to brown, about 60-70 minutes
(20-30 minutes uncovered if shells are unfrozen.)

Arrabbiata Sauce
Heat the olive oil in a large soup pot over medium heat. Add the
pancetta and saute until golden brown, about 5 minutes. Add the garlic
and saute until tender, about 1 minute. Add the marinara sauce and red
pepper flakes and bring to a simmer. Remove from heat and let cool
until ready to use.
Yield: approximately 6 cups

 Outback Honey Mustard Dressing
 8 Servings

1 c  Grey Poupon Dijon Mustard
1 c  Honey
2 t  Vegetable oil
1 t  lemon juice
Whisk ( in electric mixer if you have it) until the ingredients have
blended together well.