1 Pack Goetta Patties 1 Box Macaroni Noodles ½ Block Velveeta Cheese ½ – ¾ Cups Milk ½ cup Flour 1 Egg ¾ Cups Panko Crumbs Salt and Pepper to taste Oil to fry with Toppings (Optional): Bacon Cheese Lettuce Tomato Red Onion Ketchup
Instructions: Bring a large pot of water to a boil. Season the water well with salt then add the pasta. Broil for 9-10 minutes, strain the pasta once it is cooked. Place pasta back in the pot with the cheese and ½ cup of milk. Stir over medium heat until all of the cheese is melted, add more milk as needed. Add salt and pepper to taste. Pour the pasta onto a parchment-lined baking sheet. Spread it evenly to the thickness you want for your buns. Cover the Mac & Cheese with plastic wrap then freeze for 2-4 hours. Once the Mac & Cheese is frozen remove it from the parchment and cut it into the shape of buns. Set up a breading station with flour, egg, and breadcrumbs. Make sure the buns are well coated in breadcrumbs. Heat oil in a pan over medium-high heat. Fry for 2-3 minutes per side until golden brown. Set on a paper towel-lined plate and repeat with the other buns. Brown the Goetta patties in a pan with a small amount of oil for more even browning. Assemble your burger with all of your favorite toppings and enjoy!
1 lb. Glier’s Hot Goetta ¾ cup Green Bell Pepper Diced ½ cup White Onion Diced 2 cloves Garlic Minced ½ Jalapeno Diced 1 pack Tortilla Shells 3 cups Shredded White Cheese
Brown the Goetta in a pan then set aside on a paper towel-lined plate. Dice the pepper, onion, and jalapeno. Add 2-3 tablespoons of oil to a pan on medium heat. Add the vegetables and cook them until they start to caramelize. Add the garlic and cook for an additional minute. Add the Goetta back to the pan, mix until everything is well combined. Place the Goetta mixture in a bowl. Assemble your quesadilla in the pan over medium heat. Start by adding a small pad of butter to the pan, then place the tortilla in the pan. Spread ¼ cup of cheese evenly over the tortilla, next add a layer of the Goetta mixture. Add another ¼ cup of cheese on top and finally place another tortilla. Wait until the bottom tortilla is browned and then flip the quesadilla to brown the second side. Remover the quesadilla from the pan, slice and serve. This recipe makes several quesadillas, also the filling can be frozen and used later.
½ lb. Glier’s Goetta
¼ cup half and half
4 cups uncooked spinach
2 cloves garlic
2 cups shredded cheddar
1 roll premade pizza crust
Preheat the oven to 375 degrees. Brown the Goetta then set aside on a towel-lined plate. Cook the spinach in a pan with 2 cloves of finely minced garlic. Set the cooked spinach aside. Scramble 4 eggs together with the half and half. Cook the eggs until they are slightly underdone. Unroll the pizza dough on a greased baking sheet. Place diagonal cuts 1-1 ½ inch apart on the edges of the dough on the right and the left sides. These will be folded over the filled pastry, leave plenty of room in the middle of the pastry. Start filling the pastry, first with half of the cheese. Next, add the browned Goetta, then the eggs and spinach. Finally, sprinkle the rest of the cheese over the top. To close the pastry cross the dough strips over the middle, alternating from right to left. Tuck the top and bottom ends of the pastry under itself, this will prevent the fillings from spilling out. Beat an egg and brush it over the top of the pastry. Bake for 35-40 minutes, turning the pan halfway through the baking time to evenly brown the pastry. Let cool for 5-10 minutes, cut and serve.
2 lb. Glier’s Hot Goetta 1 1/2 sticks unsalted butter 1 lb white bread, whole not pre-sliced 1 yellow onion 4 sticks of celery 3/4 cup chopped flat-leaf or Italian parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons salt 1 teaspoon black pepper 1 1/2 cups low-sodium chicken broth, divided 2 large eggs
Preheat the oven to 250 degrees. Tear the bread into 1-inch pieces, it is important to tear and not cut the bread because this will impact the overall texture. Place the pieces on a sheet tray then place the tray in the oven. Mix and toss the bread every 20 minutes for around 60 minutes. This will dry out the bread without adding color. Generously butter a 13x9x2 inch baking pan. Slice the Goetta into patties and brown in a pan over medium to medium-high heat. Place the browned patties on a paper towel-lined plate and set aside. Once the bread is done take it out of the oven and set aside to cool. Raise the temperature of the oven to 350 degrees.
Dice the onion then slice the celery into ¼ inch pieces. Melt the butter in a pan, add the vegetables. Cook over medium heat for 10-12 minutes. This will soften the vegetables. Place the bread pieces in a large bowl, pour the butter and vegetable mixture over the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Mix to coat the bread pieces. Add 1 ¼ cups of chicken broth to the bowl, toss lightly. Break the pieces of Goetta in halves and add to the mixture, stir just to combine. In a small bowl whisk the eggs and ¼ cup of broth. Make sure the bread mixture is not hot before adding the eggs, you do not want the eggs to start cooking in the bowl. Pour the eggs into the mixture and stir. Pour the mixture into the pre-buttered baking pan. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 40-45 minutes until the top is golden brown.
*This stuffing can be made 1 day ahead of time, do everything except the final 40-45 minutes bake. Cover the stuffing once cooled and place it in the refrigerator. When you are ready to serve simply uncover the pan and bake for 45 minutes at 350 degrees.
This recipe is inspired but the Simple is Best, Bon Appetit recipe.
Preheat oven to 425 degrees. Brown the Goetta and set aside.
Generously oil a rimmed sheet tray, spread the oil making sure to cover the
sides and corners well. Place the pizza dough on the tray, pressing the edges up
the sides of the tray. Bake the dough for 8 minutes. This will start to cook
and brown the crust. While the dough is cooking slice the jalapeno and shallot,
very thinly. After 8 minutes remove the tray from the oven. Spread the BBQ
sauce over the dough, then sprinkle the cheese over top. Place jalapenos and
shallots on top of the cheese. Finally, top with the browned Goetta. Bake for
Brown the Goetta then the hamburger, drain well and return
to pan. Add Velveeta cheese, 1/2 teaspoon garlic powder, 1 teaspoon oregano and
1 teaspoon Worcestershire sauce. Add the milk a bit at a time to reach the
Spread the cheese mixture on the pumpernickel bread then
bake at 425 for 5 minutes, until bread is toasted and topping is bubbling and
Start by soaking the skewers in water, this will keep them from burning in the oil. Make sure the Goetta Bites are fully thawed. Lightly coat the bites in corn starch, use your hand to remove any of the excess corn starch. Next, place the bites on the sticks and set aside. Start heating your oil to 350 degrees. In a medium-sized bowl mix together the cornmeal, flour, sugar, and buttermilk. Add more buttermilk if the mixture is too thick. Once the oil is hot drop a small amount of batter into the oil to make sure it is not too hot or too cold. Batter the bites and drop batches into the oil, 5-6 at a time. If you overload the oil the temperature will drop too much. Fry the bites for 2-3 minutes, flipping/stirring regularly to ensure the batter is browning on all sides. Once golden brown, remove the bites from the oil and place on a paper towel-lined tray. The only thing left to do is serve and enjoy!
1 teaspoon Mustard (Dijon or Whole Grain works best)
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1/4 teaspoon Paprika
1/8 teaspoon Cayenne pepper
1/8 teaspoon Kosher salt
2 cups Shredded sharp cheddar cheese about 8 ounces
(preferred hand-grated because it melts better)
2 Rolls premade pizza crust dough
1/4 cup Baking Soda (DO NOT add to cheese!)
1 Egg (for egg wash)
Coarse Salt for the top (optional)
Preheat the oven to 425 degrees. Brown the Hot Goetta. In a
saucepan melt the butter and add the flour. Whisk this mixture together over
medium heat for one minute. Slowly add the milk while whisking until it is
fully incorporated. Add the cream cheese and whisk until it melts into the
mixture. Slowly add the beer, whisk until it is combined. Add the mustard,
garlic powder, onion powder, paprika, cayenne, and salt. Add the cheese a ½ cup
at a time, make sure the cheese is fully melted before adding more. Once all of
the cheese is fully melted transfer the beer cheese to a bowl and add the
browned Goetta. Place the bowl in the freezer for 45 minutes to an hour. Stir
the beer cheese occasionally, you want to be able to scoop the mixture easily
while still having the cheese hold its form. Doing this will make the next step
a lot easier. Next, you want to take your pizza crusts and roll them out. Cut
2-inch by 2-inch squares out of the dough. Use a teaspoon to scoop cheese onto
the center of the dough square. Do not overfill the dough or the pretzel bites
will not stay together. Take the corners of the dough and bring them together,
pinching tightly. Four new points will form in the dough, bring these to the
center as well and pinch. Make sure that no gaps are exposing the cheese
mixture. Place the completed bites on a tray while preparing the next step. In
a saucepan boil 5 cups of water, once the water is boiling add the baking soda
(it will bubble up). Place the bites into the water for 30 seconds, do this in
batches. Place the boiled bites back onto the tray. Scramble the egg in a small
bowl with a splash of beer. Brush the egg and beer mixture over all of the
bites. Sprinkle the bites with a topping of coarse salt. Bake for 15-20
minutes. Once the bites are fully browned take them out of the oven, let them
cool slightly then serve and enjoy.
Preheat your waffle iron. Brown Goetta, then place on a paper towel-lined plate to get rid of excess grease. Whisk together flour, baking powder, and salt in a large bowl. Whisk together eggs, butter, and milk in a separate bowl. Add the cheddar cheese, once all the wet ingredients are well mixed. Pour the wet ingredients into the dry ingredients. Mix slightly, over-mixing the batter will lead to dense waffles. Add the Goetta to the batter, then mix until it is fully incorporated. Grease the preheated waffle iron. Pour batter onto the hot iron, spread until it has reached the edges of the iron. Close and cook for 4-5 minutes. Check to make sure the waffles are golden brown. Get creative with this tasty and versatile treat. Try serving them with eggs, gravy, fried chicken, or even make them into sandwiches.
Preheat your oven to 450 degrees. Brown the Goetta, then set it aside. Slice the jalapenos lengthwise leaving the stems intact. Make sure both halves stay next to one another because the two halves will be put back together once filled. Take a spoon and scoop out the seeds and white membrane inside the jalapenos. Be careful while doing this, do not touch your face or eyes until you have thoroughly washed your hands. In a medium-sized bowl mix together the cream cheese, cheddar cheese, and Goetta. Spoon the filling into the hollowed-out jalapenos. Place the two halves of the jalapenos back together. Wrap each jalapeno with a slice of bacon and place on a foil-lined rimmed baking tray. Bake for 35 minutes, then broil on high for 3-5 minutes this will ensure the bacon is crispy. Let cool slightly and serve.