Noziam  Kitchen

(A Collection of Noziam Recipes)

Polish Hamburgers


    To start with, it is about a five times tastier burger than what 98% of people make.  To this date that I know of, the ONLY PLACE that has been able to hold a candle to my Polish hamburgers is Eat 'n' Park with their quote "gourmet burgers."  While my polish hamburgers use about a third of pound of beef per burger, they are closer to a whopping half pound by the time the extras are added.

(per pound of beef)

- Ground beef (one pound of premium quality)
- One egg
- One tablespoon of regular mustard
- One tablespoon of decent ketchup, such as Heinz
- About 1/10 to 1/8 teaspoon of salt
- About 1/10 teaspoon of black pepper
- About 1/8 cup of dice onions
- About 1/8 cup of Progresso Italian bread crumbs
- 1/8 cup of milk


    Just mix the above ingredients together into a large mixing bowl.  When serving more people, you may multiply all the ingredients proportionally.  Mix the goodies up using CLEAN HANDS.  A spoon will NOT work good in this case.  After mixing well,  try to form the patties at approximately 4-5 inches in diameter by about 1/2 inch thick.  Fry in a skillet with enough vegetable oil to cover the bottom of it well.  Use medium heat.  After about 2-5 minutes, flip them over.  When you START to get some DARK brown on both sides, they should be done.  Due to the size and weight of these tasty burgers, you should use TWO spatulas--one underneath the burger and one over it so that the burger has a much better chance of staying together during the flipping process.  You should do about 2-5 minutes per side TWICE.  This means that you should do THREE flippings BEFORE they are ready to serve.  This helps to get them done better with a lower probability of burning them.  At any rate, make SURE that you don't see red in the meat when eating them.


GOOD Bird Salad (turkey salad)


    This is a down-to-earth turkey salad that adds nothing to botch it.

(per 1/2 gallon of ground turkey)

- 12-15 ounces of REAL mayonnaise
- 10-15 ounces of sweet pickles and/or sweet relish (total NOT to exceed 15 ounces)


    Grind up the turkey using a medium to fine grinder outlet and have it go into a LARGE serving/stirring bowl.  If sweet pickles are used, grind these up as well and put into the same bowl as the ground turkey.  Finally add the mayonnaise.  Start out with the lower figures given above, since you can always add more if necessary.  You may have to take several taste tests after mixing the ingredients, since more may be necessary.  Remember that the turkey is usually the limiting factor, so be careful with the pickles and mayonnaise.  The final product should have a good taste and is at least relatively easy to spread onto a sandwich.




    With this recipe, you can say good bye to all that mediocre fish that most fish places sell and say hello to the GOOD stuff!  Not only does this recipe START with better fish, it is made even tastier when you are done.

(standard box of ocean perch)

- Ocean perch with bones already removed
- 1/2 cup of flour
- 1/2 to 3/4 teaspoon of Lawry's Season salt
- 1/2 teaspoon of onion salt
- 1/2 teaspoon of garlic flakes or garlic salt
- OPTIONAL : 1/2 teaspoon of Natures Seasonings


    Take a one-gallon Zip-Lock (or similar) bag and dump the flour and seasonings into it and close it up.  Now shake the bag so that the flour and seasonings get well mixed.  Now reopen the bag and throw the individual fish pieces in there.  Now close up the bag again and shake it so that the flour mixture gets all over the fish.  Have a skillet ready with enough vegetable oil to cover the bottom of it well.  Reopen the bag and throw the fish into the skillet and turn it on medium heat.  Fry each side of them for about 2-5 minutes and then flip them.  You should do THREE flippings at around 2-5 minute intervals BEFORE removing them to serve.  When the fish get golden brown and/or start to fall apart, they are ready to serve.  WARNING:  Do not use Hunts ketchup on your fish or you'll ruin them!  Also be aware that during the frying process, you may have to add extra vegetable oil, for fish can really use it up.

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