16 INCH CAST IRON SKILLET RECIPES

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CAST-IRON SKILLET BURGERS RECIPE | SOUTHERN LIVING



Cast-Iron Skillet Burgers Recipe | Southern Living image

This is the burger to end all burgers, and it's made in a skillet. Our testing editor praised the use of mustard and Worcestershire sauce for giving our Cast-Iron Skillet Burgers all the depth and brightness one could possibly hope for between two buns. The real clincher though? The skillet. This recipe is a one-dish wonder in the best possible way. Each ingredient that hits the skillet adds layer upon layer of flavor, starting with the bacon. We call for six thick-cut slices, cooked until just crispy. While they drain on paper towels, add red onion rings to the skillet along with 1 tablespoon of reserved bacon grease. Perfectly caramelized onions (with a hint of bacon-y goodness) are yours in a matter of minutes. Add the patties to the skillet and cook until desired level of doneness. Top your burger with a kaiser roll, American cheese, mayo, ketchup, bacon, caramelized onions, and dill pickles. It's certified perfection.

Provided by Robin Bashinsky

Total Time 35 minutes

Yield Serves 4 (serving size: 1 burger)

Number Of Ingredients 13

6 thick-cut bacon slices
1 small (8 oz.) red onion, cut into 1/2-in.-thick rings (about 1 1/2 cups)
1 1/2 pounds 85/15 lean ground beef
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons canola oil
4 (3/4-oz.) processed American cheese slices
4 hamburger buns or kaiser rolls, split and lightly toasted
1/2 cup mayonnaise
1/4 cup ketchup
12 hamburger dill pickle chips

Steps:

  • Cook bacon in a cast-iron skillet over medium, turning often, until just crispy, about 8 minutes. Drain on paper towels. Cut each slice in half crosswise; set aside. Reserve 1 tablespoon drippings in skillet. Add onion rings to skillet; cook over medium, turning occasionally, until soft and caramelized, 10 to 12 minutes. Drain on paper towels; set aside. Remove skillet from heat, and wipe clean.
  • Mix together beef, mustard, Worcestershire, salt, and pepper in a bowl using your hands until thoroughly combined. Shape into 4 (3/4-inch-thick) patties.
  • Heat skillet over medium-high; add oil. Add patties; cook until desired degree of doneness, or about 4 minutes per side for medium well (about 160°F). Transfer to a plate; immediately top each patty with 1 cheese slice.
  • Spread cut sides of bun halves evenly with mayonnaise. Spread top halves evenly with ketchup. Top bottom halves evenly with patties, onion rings, bacon pieces, and pickles. Replace top bun halves.

ITALIAN SAUSAGE PASTA SKILLET RECIPE | REE DRUMMOND | FOOD ...



Italian Sausage Pasta Skillet Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 pound bow-tie pasta 
1 cup whole-milk ricotta 
1 lemon, zested and juiced 
Freshly ground black pepper 
2 tablespoons olive oil 
1 pound bulk Italian sausage 
1 tablespoon fresh oregano, chopped 
2 teaspoons crushed red pepper 
3 cloves garlic, minced 
1 sweet onion, such as Vidalia, sliced
1 bunch broccolini, cut into 1-inch pieces 
1/2 cup jarred roasted red bell pepper strips, drained 
1/2 cup yellow cherry tomatoes, halved 
1/2 cup freshly grated Parmesan 
10 to 12 fresh basil leaves 
1 loaf ciabatta or focaccia, warmed, for serving 

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside.
  • Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes.
  • Drain the pasta once cooked.
  • Remove the skillet from the heat and stir in the pasta, lemon juice, yellow tomatoes and Parmesan. Dollop on the ricotta mixture; tear the basil leaves into large pieces and sprinkle them over the skillet. Serve the bread alongside the pasta, whole or torn into large chunks.

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Griswold large block logo cast iron skillet without heat ring. The other was circa large block logo from 1930 to 1939. Somewhere in that period, the large block logo on the cookware without a heat …
From thepan-handler.com
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