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I've been a condiment queen my whole life. I love sauces! This sauce is even good for dipping with potato chips, and it's also good on any sandwich or hot dog.
For the Burgers
1 pound ground beef
3 tablespoons ketchup
3 tablespoons barbecue sauce
1 teaspoon Lindberg-Snider Porterhouse and Roast Seasoning
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 loaf sliced potato bread
For the Sauce
1 cup mayonnaise
2 teaspoons yellow mustard
2 tablespoons ketchup
1 tablespoon barbecue sauce
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
2 tablespoons sweet pickle relish
2 teaspoons prepared horseradish
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
1 teaspoon Lawry's Seasoned Salt
1/4 cup chopped cornichons
2 tablespoons chopped peperoncini
4 garlic cloves
1/2 teaspoon ground white pepper
1/4 cup chopped scallion, both white and green parts (optional)
In a large bowl, mix the ground beef, ketchup, barbecue sauce, porterhouse seasoning, cumin, and pepper together until well incorporated. Shape the mixture into 1 1/2-inch patties.
Roll out the bread with a rolling pin. Using a 1-inch cookie cutter, cut 4 rounds out of each slice of bread and set aside.
Combine all the sauce ingredients in the bowl of a food processor and pulse until smooth.
In a saute pan over medium-high heat, sear the patties for 1 to 2 minutes on each side for medium-rare, or until done to your liking.
Serve the burgers between 2 potato bread rounds, with a dollop of sauce on each patty.
Make the pudding according to the instructions on the pudding packages.
Meanwhile, lightly spray each Dixie cup or Popsicle mold with nonstick baking spray.
Fill each cup halfway with either vanilla or chocolate pudding.
Place the molds on a sheet pan and put them into the freezer for 1 hour.
Remove the molds from the freezer and pour in the second layer of either vanilla or chocolate pudding.
Place a Popsicle stick into the middle of each one and freeze for another hour
When you’re ready to serve the pudding pops, remove them from the freezer and let them sit for 5 minutes. Peel off the Dixie cups or remove them from the molds and serve.
Note: If you want to make a swirl pop, put a layer of vanilla and a layer of chocolate in each mold and swirl the mixture with a toothpick.
I absolutely love Lulu Powers Food to Flowers - great tips for everything to an impromptu fiesta to a formal dinner party. Read morePublished on October 17, 2013 by Carolyn Cordtz
Lulu Powers recipes are fun and familiar with a twist. Her tips are invaluable for the entertaining-phobic and she gives plenty of sources so you can reproduce her clever and... Read morePublished on April 14, 2013 by Clafoutii
I'm a cookbook/entertaing book collector, so I bought this book with no expectations, but now am obsessed with Lulu Powers! Every recipe I have made so far is excellent.... Read morePublished on May 3, 2012 by Julie
I had high expectations for this book after hearing great things from friends, and the cover of the book is attractive and bright. Read morePublished on December 5, 2011 by et103
Lulu Powers food to flowers is your go to book for entertaining or a simple marinade. Not a day goes by that I dont use it for something. Read morePublished on February 25, 2011 by Amy W
I've already been recommending this book to my friends, so thought I should jump on for you Amazon viewers too. Read morePublished on November 15, 2010 by Lisa L. Oneill
I checked this book out of the library before I bought it, tried a couple of recipes which I liked, but felt I was working in the dark sometimes without pictures. Read morePublished on August 10, 2010 by M. Walsh
This is a beautiful book to look at and has a lot of interesting recipes that I haven't had a chance to try yet. Read morePublished on June 9, 2010 by Amy Haines
This book has the most amazing recipes and ideas. i bought this book and i have made one to two recipes everyday. the recipes are easy and so wonderful. Read morePublished on April 29, 2010 by elena colombo