The Librarian's Thoughtful Kitchen

Ingredients

• 1.5 pounds ground beef
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 0.75 teaspoon garlic salt
• 4 slices American cheese (such as Kraft®)
• 4 hamburger buns, split

Instructions

1. In a bowl, combine the ground beef with Worcestershire sauce, black pepper, and garlic salt, mixing until thoroughly integrated.
2. Divide the beef mixture into eight equal portions and form each into a thin patty, making them slightly larger than your cheese slices.
3. Cut each American cheese slice into four smaller pieces, then stack these pieces.
4. Place a stack of cheese between two beef patties, ensuring the edges of the patties meet.
5. Carefully pinch and press the edges of the beef patties together to completely seal the cheese inside, preventing any leaks during cooking.
6. Repeat the sealing process for the remaining cheese and patties to create four stuffed burgers.
7. Heat a skillet over medium heat and cook the burgers for approximately 4 minutes per side, or until they are nicely browned and the internal temperature reaches 160°F (70°C).
8. Serve the finished burgers on split hamburger buns.

Ingredients

• 2 (10.5 ounce) cans condensed cream of chicken soup
• 3 (14 ounce) cans chicken broth
• 3 cups shredded cooked chicken meat
• 2 (10 ounce) cans refrigerated biscuit dough

Instructions

1. Combine the condensed cream of chicken soup, chicken broth, and cooked shredded chicken in a large pot over medium-high heat. Stir well and bring the mixture to a gentle simmer.
2. While the soup mixture heats, cut each refrigerated biscuit into four equal pieces.
3. Carefully add the biscuit pieces to the simmering soup, gently stirring them in to ensure they are mostly submerged.
4. Reduce the heat to medium-low, cover the pot, and let it simmer for 10 to 15 minutes, or until the dumplings are cooked through and fluffy.
5. Serve the chicken and dumplings hot and enjoy this easy, comforting dish.

Ingredients

• 1.5 cups Italian bread crumbs
• 2 eggs
• 0.5 cup grated Romano cheese
• 4 cloves garlic, minced
• 1.5 tablespoons chopped Italian flat-leaf parsley
• 1 teaspoon anchovy paste
• salt to taste
• 1 pound ground beef
• 1 pound bulk Italian sausage
• 0.5 cup milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with foil.
2. In a large bowl, combine the bread crumbs, eggs, grated Romano cheese, minced garlic, chopped parsley, anchovy paste, and salt. Whisk until well blended.
3. Add the ground beef and Italian sausage to the bowl, mixing gently until just combined.
4. Pour in the milk and stir until the mixture holds together.
5. Using a tablespoon measure, scoop portions of the meatball mixture and roll them into uniform balls.
6. Arrange the meatballs close together on the prepared baking sheet.
7. Bake for 25-30 minutes, or until an instant-read thermometer registers 160°F (71°C) in the center of a meatball.

Ingredients

• 9 oz beef
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon chinese 5 spice
• 3 cloves garlic
• 1 red chili
• 2 tablespoons chili sauce
• 2 tablespoons soy sauce
• 9 oz noodle (cooked)

Instructions

1. Season the beef with salt, pepper, and Chinese five-spice, then brown it in a pan and set aside.
2. In the same pan, sauté minced garlic and chopped red chili until fragrant.
3. Stir in the chili sauce and soy sauce to create a flavorful base.
4. Return the beef to the pan and add the cooked noodles, tossing everything together until well combined and heated through.
5. Serve the chili beef noodles hot, garnished with extra chili if desired.