Roasted Potato Salad with Balsamic-Bacon Vinaigrette

3 pounds baby red potatoes, cut in half 1/2 cup olive oil 1/2 cup minced garlic 1 tablespoon seafood seasoning 8 ounces bacon 1/4 cup balsamic vinegar 1/2 cup minced garlic salt and pepper to taste 1/2 cup olive oil 1 large red onion, cut into 1/2-inch dice 1 bunch parsley, minced 5 hard boiled eggs, roughly chopped Preheat oven to 350 degrees F (175 degrees C). Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside. Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving. Amount Per Serving  Calories: 573 | Total Fat: 43.3g | Cholesterol: 151mg Powered by ESHA Nutrient Database

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

Servings Per Recipe: 8

Amount Per Serving

Calories: 573

Total Fat: 43.3gCholesterol: 151mgSodium: 538mgTotal Carbs: 36.5g    Dietary Fiber: 3.8gProtein: 12g

Father's Day Recipes: Chipotle Guacamole

2 avocados, peeled, seeded and cubed1 tablespoon fresh lime juice2 tablespoons sour cream1/4 cup salsa, or to taste1/4 teaspoon adobo sauce from canned chilies, or to tastesalt and pepper to tasteMash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper. Amount Per Serving  Calories: 91 | Total Fat: 8.1g | Cholesterol: 2mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 91

Total Fat: 8.1gCholesterol: 2mgSodium: 103mgTotal Carbs: 5.1g    Dietary Fiber: 3.5gProtein: 1.3g VIEW DETAILED NUTRITION
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Father's Day Recipes: French Ham Cheese and Egg Fondue Casserole | Submitted By: SheasLounge

2 tablespoons butter, softened3 tablespoons all-purpose flour1 tablespoon mustard powder3 cups cubed fully cooked ham8 ounces Cheddar cheese, cubed3 cups cubed day old French bread4 eggs, beaten3 cups milk1 dash hot pepper sauce3 tablespoons butter, melted1/2 cup freshly grated Parmesan cheeseGenerously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce. Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight. The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour. Amount Per Serving  Calories: 357 | Total Fat: 21.9g | Cholesterol: 130mg Powered by ESHA Nutrient Database

French Ham Cheese and Egg Fondue Casserole

Servings Per Recipe: 12

Amount Per Serving

Calories: 357

Total Fat: 21.9gCholesterol: 130mgSodium: 857mgTotal Carbs: 19.8g    Dietary Fiber: 0.7gProtein: 19.9g VIEW DETAILED NUTRITION
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Father's Day Recipes: Godfather | Submitted By: Julianne

1 fluid ounce Scotch whiskey1 fluid ounce amaretto liqueurIn a rocks glass with ice, combine the scotch and amaretto. Stir. Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Father's Day Recipes: Bacon Wrapped Hamburgers | Submitted By: Jan

1/2 cup shredded Cheddar cheese1 tablespoon grated Parmesan cheese1 small onion, chopped1 egg1 tablespoon ketchup1 tablespoon Worcestershire sauce1/2 teaspoon salt1/8 teaspoon pepper1 pound ground beef6 slices bacon6 hamburger buns, splitPreheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns. Amount Per Serving  Calories: 379 | Total Fat: 19.8g | Cholesterol: 104mg

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A truly excellent take on the standard burger-on-a-grill. I won't bother with the telling you what I added or subtracted... most grillers have their own "special" ingredients that they swear by... I'll mention two things that seem to be a recurring theme. One is cooking the bacon and the burger together. This is caused by the thickness of the bacon, and the heat of the grill. If you're using standard grocery-store bacon, then you're probably fine with a high-heat grill; however, if you're working with a thick slab bacon, you might want to slightly lower the grill temperature and give the burger time to catch up with the bacon... The other issue is how the burgers hold up on the grill., and this is partially due to the binding proteins in the egg. If you're following the recipe and using 1 lb of hamburger, then only use 1/2 an egg. Once you've got it mixed in, form into patties, and let rest (covered) in the refrigerator for at least an hour... longer, if you have the time. Even so, they're still a bit tender on the grill, so make sure that you preheat the grill, then scrape the grill with a wire brush. Finally, put some veggie oil on a paper towel, and rub down the grill, just before cooking. This should keep the grill slick, and reduce the chance of them breaking apart. With the exception of reducing the egg by 1/2, I would strongly recommend that you try this recipe, as written. Even if you're not of fan of onions, you just might be surprised at what you taste... keep the Was this review helpful? [ YES ]
172 users found this review helpful A truly excellent take on the standard burger-on-a-grill. I won't bother with the telling you... Reviewed on Aug. 29, 2005 by Renwench    I dont know what JVDMD did wrong, but these burgers are absolutely fantastic! I made them for a dinner at our annual cottage family reunion and they were a huge success!! Everyone raved, and every last burger was devoured. Even my aunt, who eats nothing, ate THREE!! They were honestly the best burger I have ever eaten, at home or at a restaurant. I must admit I did make a couple changes, but that was only to suit the tastes of my family (We LOVE garlic). I was using about 6lbs of groundbeef, so to the recipe I added 3 cloves of garlic, a dash of Clubhouse Garlic Plus seasoning, and a dash of oregano. I added less Worcestershire sauce, and omitted the ketchup, instead adding a spicy bbq sauce (exact amount unknown but greater than the amount of ketchup called for). I also left out the Parmesan and added extra cheddar, onion and black pepper. Once again, these are the most delicious burgers!!!! Thanks so much for the recipe!! ^_^ Was this review helpful? [ YES ]
172 users found this review helpful I dont know what JVDMD did wrong, but these burgers are absolutely fantastic! I made them for...

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Father's Day Recipes: Scrumptious Sauerkraut Balls | Submitted By: Marie Kirk

1 pound pork sausage1/4 cup finely chopped onion1 (14 ounce) can sauerkraut, well drained and finely chopped1/2 teaspoon prepared yellow mustard1/4 teaspoon garlic salt1/8 teaspoon ground black pepper2 tablespoons Italian seasoned dry bread crumbs4 ounces cream cheese, softened2 tablespoons dried parsley flakes1/4 cup all-purpose flour1 egg, beaten1/4 cup milk3/4 cup Italian seasoned dry bread crumbs6 cups vegetable oil for deep-fryingIn a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly. Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs. Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot. Amount Per Serving  Calories: 287 | Total Fat: 23.5g | Cholesterol: 50mg

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Father's Day Recipes: Truck-Stop Buttermilk Pancakes | Submitted By: BOBOBEARZOE

5 eggs1 1/2 cups milk6 tablespoons butter, melted5 cups buttermilk5 cups all-purpose flour5 teaspoons baking powder5 teaspoons baking soda1 pinch salt (optional)5 tablespoons sugarIn a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter. Amount Per Serving  Calories: 347 | Total Fat: 9.8g | Cholesterol: 110mg

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These are the BEST pancakes I have ever eaten. Usually I like to drown my pancakes in my homemade apple syrup, but these were awesome with a minimal amount of syrup. I made these last week, substituting milk and lemon juice for the buttermilk. It did not work, not sure if that was because of my error or whatever. In any case, I made it as stated today and they were perfect. I also scaled the recipe down to 9.6 servings to get equal eggs, etc. I really can't say enough about these, this recipe will be my pancake recipe from now on. You can also scale to 7.2 (3 eggs, 3 flour, 3 buttermilk, etc.); 4.8 (2 eggs, 2 flour, 2 buttermilk); 2.4 (1 egg, 1 flour, 1 buttermilk). Thank you for contributing! My family and I thank you very much! Was this review helpful? [ YES ]
247 users found this review helpful These are the BEST pancakes I have ever eaten. Usually I like to drown my pancakes in my... Reviewed on Apr. 29, 2008 by Sweets    Holy PHENOMENAL pancakes, Batman! I cannot say enough great things about this recipe. The pancakes come out REALLY light and fluffy... and have a GREAT flavor! The other reviewer who said that they don't need much syrup, it's true! I was eating most from the griddle, plain. I made the recipe as specified, but added a splash of vanilla. [I also like to try to eat healthy, so I substituted whole wheat flour, which I couldn't even taste because the flavor of this pancake is so awesome, and nonfat plain yogurt for the buttermilk.] I cannot recommend this recipe enough! They do come out soooooo light and fluffy and taste like they're straight from the griddle of your fave breakfast restaurant. [Also, note to those who found their pancakes to be tough and chewy: That's usually a sign that the pancake batter was mixed too long or strongly... try gently mixing in the dry ingredients into the wet slowly and gently until moistened, and see if that makes a difference!] Was this review helpful? [ YES ]
82 users found this review helpful Holy PHENOMENAL pancakes, Batman! I cannot say enough great things about this recipe. The...

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