Bigbatchbuns Recipes

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HOMEMADE BIG MASSIVE BURGER RECIPE BY TASTY



Homemade Big Massive Burger Recipe by Tasty image

Here's what you need: ground beef, salt, pepper, burger buns, american cheese, mayonnaise, gherkin, white vinegar, yellow mustard, garlic powder, onion powder, smoked paprika, white pepper, onion, lettuce, gherkin

Provided by Evelyn Liu

Categories     Dinner

Time 30m

Yield 1 burger

Number Of Ingredients 16

½ lb ground beef
1 pinch salt
1 pinch pepper
1 ½ burger buns
1 slice american cheese, sliced
½ cup mayonnaise
1 gherkin, diced
1 teaspoon white vinegar
1 teaspoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon white pepper
onion, finely diced
lettuce, finely shredded
1 gherkin, thinly sliced

Steps:

  • Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
  • Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
  • Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
  • Mix all the sauce ingredients and set aside.
  • Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
  • Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
  • Dig in and get lovin' it!
  • Nutrition Calories: 1774 Fat: 131 grams Carbs: 69 grams Fiber: 7 grams Sugars: 17 grams Protein: 74 grams
  • Enjoy!

BIG-BATCH BISMARKS



Big-Batch Bismarks image

"These delicious jelly-filled doughnuts will disappear before your eyes - especially when youngsters are around," predicts Araminta Adams of Soldiers Grove, Wisconsin. "It's a good thing the recipe makes a big batch!"

Provided by Taste of Home

Time 50m

Yield about 5 dozen.

Number Of Ingredients 11

2 tablespoons active dry yeast
4 teaspoons plus 1 cup sugar, divided
1/2 cup warm water (110° to 115°)
4 cups warm milk (110° to 115°)
2 eggs
1 tablespoon canola oil
1-1/2 teaspoons salt
11 to 12 cups all-purpose flour
Additional oil for deep-fat frying
Strawberry jelly
Frosting and sprinkles, optional

Steps:

  • In a large bowl, dissolve yeast and 4 teaspoons sugar in warm water. Add the milk, eggs, oil, salt, remaining sugar and 8 cups flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in two greased bowls, turning once to a grease tops. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Turn on a floured surface; roll out to 1/2-in. thickness. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bismarks, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each bismark; fill with about 1 teaspoon jelly. Decorate with frosting and sprinkles if desired.

Nutrition Facts :

BIG BATCH BOULEVARDIER



Big Batch Boulevardier image

Provided by Geoffrey Zakarian

Categories     beverage

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 4

4 cups rye whiskey
2 cups Campari
2 cups sweet vermouth
Orange peels, for garnish

Steps:

  • Pour the rye, Campari and vermouth into a pitcher and refrigerate until chilled. Serve with an orange peel twist.

BIG BATCH BUNS



Big Batch Buns image

My mother and I used to whip this up and make all kinds of things: bread, cinnamon rolls, bread sticks, roll little balls of dough in cinnamon and sugar and fry them, roll little balls in melted butter then coat with cinnamon and sugar and put them in a bundt pan for coffee cake....anything we could think of. (and I mean we'd make all those things out of one recipe - that's why it's called Big Batch Buns!!) We'd get one thing baking in the oven and then ask, "what else should we make?" We'd spend all day baking. Ahhh, great memories. I honestly have to say; servings, prep and baking time are a total guess. It depends what you make and how many things you make. :-)

Provided by HeatherN

Categories     Yeast Breads

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 9

1 3/4 cups water, very warm
1 tablespoon sugar
1/4 cup dry yeast
3/4 cup sugar
1 1/3 cups dry milk
1/8 cup salt
1 cup salad oil
2 cups flour
2 1/2 cups hot water

Steps:

  • Mix the 1 3/4 cup water, sugar and yeast in a large container and let sit to raise.
  • Mix the 3/4 cup sugar, dry milk, salt, oil, flour and hot water.
  • Stir both mixtures together and add flour as needed to make dough that is not sticky. (This will be at least 8 cups, maybe more!).
  • Kneed for 15 minutes until dough is elastic (this is where the fun family time comes in - let each kid kneed for 5 minutes -- ) Place in a LARGE oiled bowl, cover and place in warm, draft free area to rise. (We always used the large - 32 cup - Tupperware bowl with the lid sealed on. When the lid pops off, it's ready to punch down.).
  • Punch down and separate, divide and create!
  • Basic baking instructions are to bake at 350 for 25-30 minutes.

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