This weekend we had some friends over to eat. We call it the Food Fest and host it every year in July. Showcasing some of our favorite foods in ridiculous quantities, just for fun! This year we decided to have a very specific theme: Garbage Plates!

The original “Garbage Plate” is from a local eatery named after it’s owner, Nick Tahou’s. It features most of the foods you can find at any local diner, all piled up together on a plate, served with a couple slices of fresh bread. It’s fantastic!

I got the recipe through a friend, and thought I’d share it here as well (with my modifications…) It made for a great summer party meal! (And is just ridiculously filling!!) Note: I did triple the ingredients below (except for the onion) for a party of about 20 people, half kids.

Enjoy!

Ingredients:
Special Sauce Ingredients:

1 – medium onion, chopped
1 – tbsp garlic, minced
1 – tbsp. oil
1 – lb. triple-ground beef
1 1/2 – cup water
1 – 6 oz can tomato paste
1 – tsp. ground black pepper
3/4 – tsp. cayenne pepper
1 – tsp. chili powder
1 1/2 – tsp. paprika
1/2 – tsp. ground cumin
1/2 – tsp. allspice
1/4 – tsp. cinnamon
1/2 – tsp. powdered cloves
1 – tsp. salt (to taste)

Mix beef with water and oil and dissolve as much as possible, for finer texture. Begin heating on medium-high heat while adding all of the ingredients, stirring frequently. (Don’t want to burn!) Cook for 10 minutes or so, still stirring, then reduce heat and let simmer for at least 30 more minutes. (The longer the better, but keep the sauce moist… may need to add water here and there. The consistency should be thin, but not too watery.)

The Garbage Plate:
Hamburger patties, or hot dogs (preferably Zweigle’s … another Rochester favorite)
Baked beans
Macaroni Salad
Home Fries (and/or french fries)
Diced Onion
Mustard

Grill up your favorite meat, and when it’s ready here’s the order for piling up the delicious food on your plate: (Large paper plates worked well for us.) First, add about 1 cup each of Mac salad, baked beans (COLD, not hot), and either home fries or french fries (your choice… some of our guests had both!) Next, add the meat. Two pieces. Next cover the plate with a ladle-full of the special sauce from above. Add some diced onion and crisscross the plate with mustard. Serve with two slices of fresh bread.

And just try to finish it! :-)

Related posts:

1. Greg’s Famous (Spicy!) Chili
2. Cincinnati Style Chili (Skyline Chili!)
3. Pabellón Criollo (Carne Mechada)

Ingredients
1 Gallon sweet apple cider
1 Cup sugar
1 Orange
8 sticks of cinnamon
a couple dozen whole cloves

I like to heat the cider (and keep it warm) in a crock pot. Pour the cider into your crock pot, mix the sugar into the cider, stirring well. Slice up the orange in quarters and stick the cloves into the orange (this keeps them from floating into your cup!). Drop in the cinnamon sticks and let it come to a slow, simmering boil. (Can use the high setting to heat more quickly, but low will work fine if you have the time.)

Ladle out and enjoy!

No related posts.

Topping:
2 C packed brown sugar and 2 Tbsp cinnamon

Cream Cheese Frosting:
8 oz/ cream cheese – softened
1/2 C soft butter
1 tsp vanilla
3 C powdered sugar
2-3 Tbsp milk, just enough for fluffing

In a small bowl, combine water, yeast and sugar. Stir until dissolved. In a large bowl, make pudding according to package. Add butter, eggs and salt. Mix well. Add the yeast mixture, blend. Gradually add flour and knead until smooth. Adding flour as needed. When dough is smooth, place in a large bowl, cover and let rise until doubled (about 1 hr.). Punch down and let rise again for about 45 minutes.

Roll out onto a floured surface – into a rectangle. Spread 1/2 C melted (I think really soft butter might be better as it won’t run as much) and then sprinkle the topping on. Roll up very tightly. Make a notch every 2 inches. Use some thread to go under dough and criss-cross at notch to make a clean cut. Place on greased baking pan 2 inches apart and press down slightly. Cover and let rise again – 1 h our. Bake at 350 for 15-20 minutes. Take them out just as they turn brown. Don’t overbake. Frost when they are warm and serve when they are warm!!

That is a lot of rising. One thing to note is that on the first rise cycle, the dough does not rise much as the ingredients are cold. It rises a LOT the second and third times though!

Enjoy!

Related posts:

1. Fantastic French Bread
2. Garlic/Basil Pizza Dough
3. Peanut Butter Cookies

Cream the following ingredients:

3/4 cup butter

1 cup sugar

1 egg

1 cup pumpkin

1 tsp vanilla

Mix in:

2 cups flour

1 tsp cinnamon

1 tsp soda

1/8 tsp cloves

Drop on greased cookie sheet using a teaspoon. Makes about 3 dozen cookies. Bake at 350˚ for 12-15 minutes.

FROSTING:

1 1/2 cups confectioners sugar

3 Tbps butter

1/2 tsp cinnamon

enough cream (milk) for spreading consistantly.

Its best if you frost while cookies are warm.

Enjoy!

Related posts:

1. Aunt Leah’s Cinnamon Rolls
2. Peanut Butter Cookies
3. Spiced (Mulled) Hot Cider

Skyline 3-Way

Ingredients:

2 lbs ground beef

1/2 tsp cumin

1 tsp cinnamon

2 Tbsp chili powder

1/2  tsp pepper

1 Tbsp salt

1 tsp cayenne pepper

1-1/2 tsp allspice

1/2  tsp garlic salt

2 dashes Worcestershire  sauce

1 6 oz can tomato paste

Corn Starch

Dissolve beef in 10 cups cold water. Once I get it started with a spoon, I use a hand mixer to get the meat as fine as possible.  Add rest of ingredients.  Bring to a boil then simmer for 4 hours, stirring occasionally.  Thicken with corn starch.  Serve over spaghetti noodles.  Top with cheddar cheese.  Eat.  Enjoy.  Eat some more.  Enjoy some more.

I often make at least a double batch. For 3 pounds of beef, I often double the spices.  (And add some water.)  For 5 lbs of beef I triple all the spices, but only use 12 oz of tomato paste.

Related posts:

1. Greg’s Famous (Spicy!) Chili
2. Garbage Plates (A Rochester, NY Favorite!)
3. Pabellón Criollo (Carne Mechada)