Ikea Meatball Gravy

2 T. Butter
1 T. Flour
¾ Can of Beef Broth
½ Cup Chicken Broth
¼ t. Soy Sauce
1 t. Sour Cream
20 meatballs

Melt butter in a small Sauce pan. When butter is completely melted add flour and whisk. Whisk for 1-2 minutes. Add about ½ of the beef broth while still whisking, until flour mixture is completely dissolved in broth and there are no lumps (gravy should thicken but not be lumpy). Whisk in the remaining ingredients and simmer on low until meatballs are reheated.

I don’t have a written recipe for the meat balls. I made my usual recipe for meatballs but replaced 1/3 of the meat for group pork.

My guide line for homemade meatballs:
Ground Hamburger
Egg (1 egg per pound of beef)
Worshishire sauce
Salt
Italian Bread crumbs (I add the bread crumbs as I mix until I get the right consistency)

Mix all together. Roll into quarter size balls, place on a greased cookie sheet bake at 350 for 20 minute or until done.

Mimi’s Carrot Bread

*From the Restaurant Mimi’s Cafe

1 ½ Cup Flour
1 t. Cinnamon
1 t. Baking Powder
1 t. Baking Soda
1 t. Salt
1 Cup Vegetable Oil
1 Cup + 2 T Sugar
3 Eggs
¼ Cup Molasses
½ t. Vanilla
1 Cup Shredded Carrots
¾ Cup Walnuts

2 – 8” Pan. Bake at 350 for 60 minutes.

Turket Burket

Hamburger Buns
Left over Roasted Turkey
Bacon
Cheddar Cheese
Thousand Island Dressing
Lettuce

Place sliced warmed turkey, 1 piece of cooked bacon (cut into 3rds or ½) and cheddar cheese on a bottom bun (that is already toasted). Put under broiler until cheese is melted. Add Thousand Island Dressing to the top bun (that is already toasted) and add lettuce.
Also good with cranberry sauce substituted for the Thousand Island Dressing.

Knock off of the O'Brien's Turkey House, turket burket - Yummy!

Red Robin Mountain-High Mudd Pie

1 Chocolate gram crack crust
½ Gallon of Vanilla Ice cream
½ Gallon of Chocolate Ice cream
1-2 Cups Crunchy peanut butter
1 Cup peanut butter crushed cookie pieces or crushed graham crackers
1 Jar hot fudge topping
1 20-ounce squirt bottle chocolate topping
1 20-ounce squirt bottle caramel topping
1 Can whipped cream
Chopped peanuts
Maraschino cherries, with stems

-Mix Peanut butter and Crushed cookies together.
-Soften chocolate ice cream then put into the bottom of a 2 1/2- to 3-quart mixing bowl and freeze ½ hour.
-Spread thin layer of peanut butter mixture over frozen ice cream and freeze ½ hour.
-Soften the vanilla ice cream, put on top of frozen layers in bowl and freeze ½ hour.
-Pat down crushed chocolate graham cracker crust into frozen vanilla ice-cream and freeze ½ hour.
-Remove bowl from freezer, hold it in a sink filled with warm water (about 1 minute). Soften edges of ice cream just enough to invert the ice cream onto a plate.
-Once the ice cream is out, cover with plastic wrap and freeze ½ hour.
-Spread layer of peanut butter mixture over entire surface of the ice cream mountain and freeze ½ hour
- Spread layer of hot fudge over entire surface of the ice cream mountain and freeze ½ hour.
-Before serving, coat a plate with warm hot fudge
-Place the slice of ice cream upright onto plate.
-Cover top of slice with whipped cream
-Crisscross pattern of fudge, chocolate sauce, caramel sauce, sprinkle with chopped nuts, add a cherry to the top.

Red Robin Bonzai Burger recipe

Ground hamburger meat
2 cups teriyaki sauce (divided into 2 separate bowls) 1 tablespoon mayo
Sliced Monterey cheese
Pineapple rings

1/4 cup shredded lettuce
2 slices tomato
Mayo
Form round burger patty. Marinate burger patty in bowl #1 of teriyaki sauce for 30 minutes.
Marinate pineapple ring in bowl # 2 of teriyaki sauce for 30 minutes.
Remove burger patty and grill on high heat to desired doneness.
Melt cheese on top of patty while still on grill pan by covering with lid.
Grill pineapple ring on medium heat for 1 minute on each side.
Spread mayo on both halves of the bun. Layer meat, pineapple, cheese, tomatoes and lettuce

Roasted Red Peppers Pasta Sauce

Knock Off of the Brick Oven's Roasted Red Peppers Pasta Sauce

Blend on high until smooth

Saute:
1 t. Olive Oil
¼ Clove Garlic
¼ t. Oregano
¼ t. Basil
1 T Flour
Drained Juice from Roaster Red Pepper

Sauté Oil and Garlic, Oregano, Basil. Stir in flour cook for 1-2 minutes. Add Drained juice little by little whisking constantly to keep from lumping.

Blend then add:
12-24 oz Jar of Roasted Red Peppers – Drained but save liquid

Add:
3/4 Cup Half and Half
3/4 Cup Milk
1 T. Grated Parmesan or Romano Cheese
1 ½ t. Salt
Dash of Red Pepper Flakes


*You may need to add sugar and/or more salt depending on the brand of Roasted Red Peppers.

4-6 Servings

Chipotle Burritos

*Knock off of the Chipotle Giant Burrito

Cook in crock
1 Small Beef or Pork Roast
1 Pkg. of Taco Bell Chipotle seasoning
1-2 Cups water (depending on how big the roast)
post for approximately 5 hour or until meat is loose and shredded.



-Other Taco Fillings
White cooked Rice topped with 1/2 lime juice and chopped cilantro
Warm beans (black and/or pinto)
Sour cream
Cheese
Salsa
Lettuce
-All rolled up in a tortilla (thin and warm tortillas work best)