Best Belly Buster Recipes

HAWAIIAN BELLY BUSTER BURGERS

Steps:

• In a large bowl, mix together the ground beef, garlic, onions, Monterey Jack cheese, and the barbecue sauce. Form ground beef mixture into 8 patties.
• Wrap a slice of uncooked bacon around each patty, covering as much of the patty as possible. Place patties on a large platter, cover with plastic wrap, and refrigerate for 45 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Grill burgers on one side for 5 to 7 minutes, turn, and top each with a slice of Cheddar cheese. Butter the kaiser rolls, if desired. During the final few minutes of cooking, place the kaiser rolls split side down on the grill along with the pineapple slices.
• To assemble your burger, place some French-fried onions on the bottom half of the roll, then a slice of pineapple and a burger; top with the other half of the roll.

BELLY BUSTER

Steps:

• This recipe can be made vegetarian, leave out the hamburger and add 2 cups of fresh mixed vegetables,i.e. broccoli, mushrooms,spinach, carrots, etc.
• Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
• Scramble fry hamburger with spanish onion and garlic, if using,until no longer pink, drain any fat through colander, add drained mixture to casserole.
• Add cheese soup, no water, to casserole.
• Add tomatoes to casserole.
• Add salt and pepper to taste.
• Mix thoroughly, in casserole, to evenly distribute ingredients.
• Spread grated or sliced cheddar evenly over top of casserole.
• Preheat oven to 400 degrees, bake, uncovered for 30 minutes or util bubbling around edges of casserole and cheese topping is melted and slightly browned.
• Serves 4-6 or with a salad 8.

BELLY-BUSTER MUFFIN SANDWICH

Steps:

• In small bowl, beat egg with milk.
• In large, nonstick skillet, melt butter or margarine.
• Add ham to skillet, then add egg, keeping the two separate in the pan.
• Fry egg until cooked through (adding salt and pepper to taste) and turn ham every few min.
• to heat it through.
• Place slice of cheese on top of egg, turn off heat,and cover skillet.
• Place egg on one half of English muffin, then top with ham.
• Next, add tomato, onion, and lettuce.
• Spread mayonnaise or salad dressing on other half of muffin, and put on top, to make a sandwich.
• OPEN WIDE!

BELLY BUSTER

Steps:

• Grease a large casserole baking dish, then set baking dish aside. (I used a 4-quart oval baking dish for this recipe.)
• In a skillet, brown the sausage along with the onion, until the sausage is cooked half-way through, then add the garlic, and continue cooking until the sausage is completely cooked through. Place in colander to drain off any excess grease.
• While the sausage is draining in the colander, start cooking the macaroni, and until it's al dente' (about 10 minutes). I do add a bit of vegetable oil to the pot of water before it comes to a boil.
• While the macaroni is cooking, I add the cooked sausage back to the skillet, and over a low flame, then I add both cans of diced tomatoes, and the can of cheddar cheese soup. Stir until the soup is incorporated, then add in 1 cup of the shredded cheese, and stir till it's almost mixed in, but not completely melted in.
• Once the macaroni is done cooking, and has been thoroughly drained in the colander, add it and the sausage/tomato/cheese mixture to the prepared casserole baking dish; gently stir till all ingredients are mixed together.
• Top the casserole with the remaining cup of shredded cheese, then bake it (uncovered) in a 400º oven for 30 minutes.
• Remove from oven, and serve immediately.