Hamburger/18 recipes

Tamale pie has always been a family favorite. Now, using slices of prepared polenta, it is quick and easy to prepare. Even my 18 month old grandson LOVES it!!!

A make-ahead Italian Spaghetti that can be ready in a flash. Just re-heat and serve.

It's easy to make your own home-made pasta. Many Italian families do it every day. This is a very traditional original recipe from Larousse Gastronomique the French bible of fine dining and cooking.

These lentil burgers are packed with flavor and goodness.They can be served on top of hamburger bun, with some chutney or whatever your favorite toppings; or just have these tasty burgers with some fresh vegetable salad to complete a meal.

A quick and easy one-skillet Text style beef dinner is served on top of buns to make delicious Texas Sloppy Joes.

Succulent grilled portobello mushroom has the meaty texture, which is ideal for burger. It's also marinated in a garlicky-herby-lemony marinade to build up more flavour.

Make these pickled mushrooms for hot-dog or hamburger toppings, or serve it as a simply tasty side dish along with any barbecued meat.

Hot N' Spicy Beef Burgers recipe

Delicous Hamburger with Kasier Roll

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

This vegetarian burger is layered with grilled pineapple, caramelized onions, sauteed mushrooms and roasted beets with a slice of juicy steak tomato and some shredded lettuce on top. It delivers the most delicious veggie burger ever!

Italian Burgers recipe

Hamburgers on the Halfshell recipe

Make these delicious and economical tuna burgers for your family. They are ready within 20 minutes and perfect for a supper on a busy weekday.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.