Sandra Lee - Pineapple Teriyaki Burger

Originally, as part of "Sailing episode (episode SH1013H) on the Food Network, March 22, broadcast 2008th Ingredients: • 1 1 / 2 pounds lean ground beef • 1 packet beefy onion soup mix (recommended: Lipton) • 2 tablespoons ginger teriyaki marinade mix (recommended: McCormick Grill Mates) • 1 (8 ounce) can pineapple rings, drained, juice reserved • Salt and freshly ground black pepper mayonnaise • 1 / 3 cup • 1 tablespoon wasabi paste 1 tablespoon soy sauce • • 4 whole wheat• Burger buns lettuce, tomatoes, onions, to serve Directions: Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. Place in a bowl, stirring until ground beef, mix soup, teriyaki marinade, combine together, and a quarter cup of reserved pineapple juice. Form 4 patties slightly larger sandwich. Gently push pineapple rings on the tip of fast food. Season burgers with salt and pepper and grilled pineapple side down. Cook 8 minutes per side for medium. Mix mayonnaise,Wasabi and soy sauce. Hot on toasted buns with lettuce, tomatoes, onions and wasabi mayonnaise. PROCEDURE: Follow the instructions for making hamburgers. Preheat broiler. Place burgers on grill pineapple hand over foil-lined baking sheet or broiler pan. Roast 6 inches from heat for 4-5 minutes per side for medium.

Sandra Lee - Smoked Turkey, Brie and Apricot Quesadilla

Originally part of the episode "Picnic Time (episode SH0612H) on food web, broadcast on 13 May 2007. Ingredients: • 8 flour tortillas, taco size (recommended: Mission) • 5 ounces Brie cheese, sliced, divided • 3 / 4 pound smoked turkey breast, thinly sliced, divided • 1 / 2 cup apricot preserves (recommended: Smucker) divided • 1 cup shredded Monterey Jack cheese (recommended: Kraft), divided • 2 cups of herbs aromatic mixture (parsley, basil, tarragon, chives, mint, oregano) • 1Tablespoon fresh lemon juice salt freshly ground black pepper • • Preparation: Set up grill for direct cooking over medium heat and rub the oil when you are ready to cook. For Quesadilla: Lay out 4 tortillas, top each tortilla with brie, smoked turkey, apricot preserves, cheeses and Jack. Top with remaining tortillas. For the salad: In a bowl, throw to combine herbs and lemon juice. Season with salt and pepper and set aside. Place quesadillas on a hot oiled grill for 3-4 minutes per side or until cheeselaunching zone with a spatula. Serve hot, covered with a salad of mixed herbs. Indoor: Prepare quesadillas instructions. In a pan large enough to hold the tortillas, heat 1-2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry until golden brown on both sides of quesadillas for 2-3 minutes or until they are turning with a wide spatula. Garnish as directed.