Category: Hearty Grub with Cheftell Mark Burkdoll

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Corn Crab Bisque

Corn Crab Bisque

Ingredients:

2/3 cup chopped celery
2/3 cup chopped purple onion
1 cup frozen corn
2/3 cup chopped red bell pepper
2 to 3 tbs chopped garlic
1/2 stick butter
2 tbs flour
1 can cream or mushroom soup
2 cans cheddar cheese soup
1 1/2 cups shredded sharp cheddar cheese
a few dashes hot sauce (depends on desired heat)
1 cup heavy cream
some milk
salt and pepper
2 to 3 cans crab meat
Instructions:
Melt the butter then add all the veggies with some salt and pepper. Cook until the veggies are tender then add the flour. Keep stirring till the flour gets a little color. Add the cream and same amount of milk, all the soups, and cheese, salt and pepper again (not the crab meat).
Stir lots as not to burn the bottom, when it comes to a boil lower heat. Now adjust the thickness by adding more milk. When it gets to the rite thickness add the crab meat (you can use real crab meat but it don’t add a lot to the bisque).
Enjoy!!
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Salisbury Steak

Salisbury Steak

Ingredients:
1 1/2 lbs ground beef
3/4 cup plain bread crumbs
3/4 cup instant potato flakes
2 tbs lipton soup mix (ground fine)
1/4 cup parmesan cheese
2 tbs ketchup
1 tbs dijon mustard
salt and pepper
Instructions:
Mix everything together, but don’t over work or it will make the streaks tough.
Form into steaks and fry in a little oil.

Sauce:

1 cup chopped button mushrooms
1/2 cup chopped onions
1/4 cup chopped bell pepper
1 tbs dijon mustard
1tbs tomato paste
1 tbs ketchup
ground pepper (watch the salt because of the beef base)
Instructions:
Mix together 1 tbs beef base, 2 tbs soup base, 1 to 2 tbs corn starch and enough water for the sauce (1 to two cups). Remove the steaks from the pan and add the onions ,mushrooms and peppers. Sauté until soft then add the rest of the ingredients. Adjust the liquid and corn starch to the right thickness. Put the steaks back in the gravy for a bit to warm up and serve with mashed taters>
Enjoy!
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Marks BBQ Sauce

Marks BBQ Sauce
Ingredients:
1 29 oz can of tomato puree
1/2 cup ketchup
2 tsp onion powder
2 tsp garlic powder
1/4 cup worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 tbs liquid smoke
1/2 cup grape jelly
2 tbs ground coffee
4 tbs jim beam whisky
salt and pepper
Instructions: Put all the ingredients in pot and bring to simmer for 10 to 15 min let cool and enjoy!!
Keep in Fridge.
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Cowboy Lasagna

Ingredients:

1 1/2 lbs ground beef
1 can diced tomatoes
1 small can tomato sauce
1 small can tomato  paste
1 small can V8 tomato juice
8 to 10 red taters  ( sliced super thin like on a mandolin )
1 large yellow onion  (diced)
1/2 green pepper
1/2 jalapeño ( no seeds)
2 cups shredded sharp shedder cheese
1 cup shredded swiss cheese
1/2 cup shredded parmesan cheese
1/2  cup  shredded Mozzarella  cheese
1/2 package Williams spaghetti seasoning
1/2 package Williams taco seasoning
1 tbs dried Italian seasoning
salt and pepper to taste
Instructions:

Brown the beef then add 1/2 the onion , all the peppers , both the 1/2 packages  of dried seasonings and the Italian seasoning. Cook until veggies are tender then add all the tomato stuff and bring up to temperature. In a 9 x11 baking dish layer the meat then taters then onions then cheese in 2 layers finishing with the cheese. Cover with foil and bake at 350 deg for about 30 min then remove foil and cook tip done.

Enjoy!

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Roasted Beef Tenderloin

Ingredients:
1 beef tenderloin (room temperature works better)
2 packages dried lipton onion soup
salt and pepper
vegetable oil
Instructions:
Put the two packs of soup mix in food processor and grind to a medium fine mixture. Coat the beef with the oil then pack the ground soup mix around the beef. Roast on a medium hot grill, turn as it gets brown (probably have to turn several times). Depending on your meat thermometer cook to about 123 to 126 for medium rare, let rest for at least 10 minutes before carving.
Enjoy!
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Grilled Asparagus

Instructions:
Wash the asparagus and trim off the tough ends. Place the asparagus directly on the grill. Spray in with spray butter (i can’t believe it’s not butter), salt and pepper , turn, butter, salt and pepper several times
Don’t over cook!!!!!!!!!
Place on a plate and grate some lemon peel and squeeze a little lemon juice on it.
Enjoy!
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Slice Roasted Taters

Ingredients:
8 red taters
1 stick butter
1 small grated onion
salt and pepper
Instructions:
Put slices MOST of the way through the tater (if you cut it into you can’t use it) 1/8 inch apart. Put the tater in a piece of aluminum foil. Mix the onion and butter together and spoon it into all the slices in taters. Salt and pepper then close the foil and bake at 350 deg for about an hour.
Open the foil and put on your favorite cheese (sharp cheddar) on the tater, cook till the cheese is melted.
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White Bean Bruschetta

White Bean Bruschetta

Ingredients:
2 cloves diced garlic
4 or 5 tbs good olive oil
1/2 cup chopped sun dried tomatoes (not the ones packed in olive oil)
1 can drained and rinsed white beans
1/3 cup course chopped fresh basel leaves
juice of 1 lemon
2 tbs vinegar
a pinch red pepper flakes
salt and pepper
slice a baguette 1/4 inch thick
Directions:
Drizzle with olive oil and fresh ground pepper and grill or broil till light brown in skillet add the olive oil and garlic and and sun dried tomatoes and cook till just soft (don’t brown or it will get bitter). Put in the basel and stand back (it will pop, snap and crackle). Now add the beans, lemon juice ,vinegar and red pepper flakes. Smash some of the beans with the back of fork to make a chunky paste. Salt and pepper to taste. Smear on the toasted baguette and enjoy!
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Grilled Pizza Dough Crackers

Grilled pizza dough crackers
Ingredients:
1 pkg quick rise yeast
1/14 cup warm water
3 1/2 to 4 cups sifted flour
1 tbs sugar
1/2 tsp salt and some pepper
1/3 cup grated parmesan cheese
3 tbs dried Italian seasoning
Instructions:
Bloom the yeast in the warm water and sugar. Stir in 2 cups flour and salt, pepper,cheese,and seasoning. Use your hands now and add flour as needed.
Kneed at least 10 minutes until smooth, cover and in warm place until doubled in size.
Divide dough into smaller pieces and roll to a 1/4 inch thick pieces the rite size for your grill. Cover liberally olive oil and place oiled side down on medium hot grill. Oil the other side while on grill don’t burn ,watch close, and turn when done
while still hot cut into strips. Goes well with the corn crab bisque.
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Corn Crab Bisque

Corn Crab Bisque
Ingredients
2/3 cup chopped celery
2/3 cup chopped purple onion
1 cup frozen corn
2/3 cup chopped red bell pepper
2 to 3 tbs chopped garlic
1/2 stick butter
2 tbs flour
1 can cream or mushroom soup
2 cans cheddar cheese soup
1 1/2 cups shredded sharp cheddar cheese
a few dashes hot sauce (depends on desired heat)
1 cup heavy cream
some milk
salt and pepper
2 to 3 cans crab meat
Instructions:
Melt the butter then add all the veggies with some salt and pepper. Cook until the veggies are tender then add the flour. Keep stirring till the flour gets a little color then
add the cream and same amount of milk, all the soups, and cheese, salt and pepper again (not the crab meat). Stir lots as not to burn the bottom, when it comes to a boil lower heat. now adjust the thickness by adding more milk. When it gets to the rite thickness add the crab meat (you can use real crab meat but it don’t add a lot to the bisque).