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21 Club HamburgerSource: IDunno4Recipes - From: PinkyMac ([email protected]) Saturday, January 06, 2001 10:20 AMThe humble hamburger deserves a place on any "20th Century American Classics" menu, being a 20th century invention (according to most sources), and an icon of American culture worldwide, thanks to those awful imitations of the real thing being sold by the billions every day. New York`s famous "21" Club introduced what must be the world`s most expensive hamburger in 1975, which they served "nude" (without bun or bread), and which devotees immediately pronounced "the best burger in the world." When it was removed from their menu in 1996 it sold for $21.40 at lunch and a whopping $24 at dinner. Here is a classy version of an American classic, adapted from "The "21" Cookbook" by Michael Lomonoco:1/4 cup finely chopped celery
1/4 cup chicken broth
2 pounds ground top sirloin
1/4 cup bread crumbs
1/2 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
3 tablespoons butterCombine the celery and chicken broth in a small saucepan over very low heat and poach the celery for 20 minutes.Drain the celery and cool.Combine the celery with the remaining ingredients except the butter, mixing well with your hands. Gently shape into 4 large patties, being careful not to compact the meat any more than necessary.Heat the butter in a large, heavy skillet over moderate heat until the butter is amber in color. Brown the burgers 6 minutes on each side, then place the skillet in a preheated 350 degree F oven for 6 to 8 minutes for medium rare, a few additional minutes for better done.NOTE: Due to the possibility of E. coli contamination, the U.S. Department of Agriculture recommends cooking all meat well done.) Serves 4.

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TGI Friday`s Spicy Cajun PastaSource: timesunion.comThe dressing is served with salads and the California Turkey Burger.(Serves three to four)10 ounces cooked fettuccine1 cup Spicy Cajun Pasta Sauce (see following recipe)1 tablespoon Parmesan cheese1 bone (Upload by user)

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TAG: sweet, chicken, talking, cilantro, diced, fresh, ,

The anchorage shrimp creole
The Anchorage Shrimp CreoleSource: The Anchorage Beaufort, South CarolinauTomato Sauce/u1 large onion, chopped3 tablespoons olive oil3 garlic cloves, minced2 1/2 (14 to 16 ounce) cans whole tomatoes, including juice1 (6 ounce) can tomato paste1 cup dr (Upload by user)
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The olive tree tzatziki
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The river house bread pudding
The River House Bread Pudding Source: The River House, Grassy Creek, North Carolina1/4 cup dried currants1/4 (generous) cup cognacButter and sugar for coating ramekins6 cups (about 6 ounces) French style bread,    cut into 3/4 inch cubes6 tablesp (Upload by user)
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The melting pot white chocolate cherries jubilee
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TAG: chocolate, cherries, melting, spoon, ,

The lighthouse restaurant peanut butter pie
The Lighthouse Restaurant Peanut Butter PieSource: courier journal.comOnly one bowl and no cooking required for this light pie.8 ounces cream cheese (at room temperature)1 cup creamy peanut butter12 ounces whipped topping (Cool Whip is recommended)1 1/4 cups (Upload by user)
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The prado chipotle hummus
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TAG: juice, prado, chipotle, taste, teaspoon, ,