Jalapeno Stuffed Burgers w/Roasted Bell Pepper Ketchup

1(7.5oz)Jar roasted red bell peppers, drained
1 Tablespoon sugar
1 1/4 Teaspoons salt
1 1/2 Pounds Ground BEEF
1(3oz) Package cream cheese, softened
1 to 2 Jalapeno peppers, minced
4 Hamburger buns

Toppings:Grilled purple onion slices, jalapeno pepper slices


-Process bell peppers, sugar, & 1 teaspoon salt in blender, stopping once to scrape down sides . Pour into a small sauce pan, and cook over medium heat 4minutes or until thickened .

-Combine ground beef and remaining 1/4 teaspoon salt; shape into 8 THIN patties .

-Combine cream cheese and jalapeno pepper; divide evenly into center of 4 of the patties. (DO NOT SPREAD TO EDGES!) Top w/remaining patties; press edges to seal.

-Grill, covered w/grill lid. over medium high heat 4 to 5 minutes on each side or until done.

Serve on buns w/bell pepper ketchup and desired toppings .

(4 Servings)



Baked Potato Salad

7 medium-size red potatoes
2 Cups (8oz) Fancy Shredded Sharp Cheddar Cheese
1 (8oz) Bottle Ranch-style dressing
1 Tablespoon mustard
6 Green onions, chopped
1 medium-size red bell pepper, chopped
2 slices bacon, cooked and crumbled

-Coat potatoes w/vegetable cooking spray; pierce several times w/a fork.

-Bake @ 400degrees for 45minutes or until tender . Cool and cut into 1-inch cubes .

-Combine 1 1/2 cups cheese, dressing and next 3 ingredients in a large bowl; add potatoes, tossing gently . Sprinkle w/bacon and remaining 1/2 cup cheese .

(8-10 servings)

omg Brandy that sounds so good, come on over & i'll cook for you.<wink><wink>

man i am totally gonna have to try those. they sound great

You can come too becca, i'll cook for you both.<wink>

wooooh noone ever cooks for me ...... maybe my Mom but thats different .

heck, i'd cook then rub your feet all night. hehe

sweet..i wouldn't have to cook for once :)

Tofu yum yum !!


Chinese Barbecued Tofu and Vegetables

1 package (about 1 lb.) extra-firm, regular (not silken) tofu

Sauce:
1 small onion, minced
3 cloves garlic, minced
2 teaspoons fresh ginger root, minced
8 ounces no salt added tomato sauce
1/4 cup hoisin sauce
2 tablespoons seasoned rice wine vinegar
1/4 teaspoon vegan Worcestershire sauce
1 tablespoon low sodium soy sauce
1 tablespoon spicy brown mustard
1/4 teaspoon crushed red pepper
2 teaspoons molasses
1/4 teaspoon five spice powder
1/8 teaspoon ground black pepper
salt to taste (optional)
2 tablespoons water

Vegetables:
2-3 stalks broccoli (stalks only; reserve florets for another use)
2 medium zucchini, cut into 1/2-inch cubes
1/2 large red or green bell pepper, cut into 1-inch squares
1 8-ounce can sliced water chestnuts

Cut the tofu into 1/2-inch thick slices. Place them on a few paper towels and cover them with 2 or 3 more. Press lightly to remove some of the moisture from the tofu. Cut the slices into triangles or other shapes.

Heat an oiled, non-stick skillet until hot, and place the tofu slices in it. Brown well on both sides. When they are done, place them in a crockpot that has been sprayed with non-stick spray. Set the crockpot to high heat and cover.

Using the same skillet, sauté the onions, garlic, and ginger until the onion softens, about 3 minutes. Add the remaining ingredients and heat, stirring, until bubbly. Pour the sauce over the tofu and stir well to combine. Replace the cover and cook on high for 3 hours.

Prepare the broccoli stalks by trimming off the tough ends and peeling off the outer skin. Slice into 1/4-inch thick rounds. After the tofu has cooked for 3 hours, add the broccoli and other vegetables. Stir well to combine and cover tightly. Cook for about 1 more hour. Vegetables should be tender but not over-cooked. Serve over brown rice. Makes 3-4 servings.

Cooking options:
If you need to cook the tofu for a longer time, set the cooker on low and add 2 or 3 more tablespoons of water to the sauce. Cook for about 5-6 hours before adding the vegetables. Turn the heat up to high once the veggies are added. Note: This is not a good option for larger crockpots because the volume of food is too low.
To cook this in the oven, preheat to 375 F and put the tofu and sauce into a non-metal baking dish coated with cooking spray. Cook for 30 minutes before adding the vegetables. Cover and cook for about 15 more minutes, until vegetables are just tender.
Try using frozen and defrosted tofu and skip the pan-frying.