Restaurant review: The Yanks are coming
For the safest restaurant to own would be an American-style diner. Again and after all, you know in advance what the menu will be, and given that it is simple and authentic, how could they possibly screw up? It’s impossible, or almost.
So what we have with the Jukebox is the first all-American diner, serving honest all-American comfort food. It’s a wonder that nobody has done this before in Bucharest. Situated just off the fountains in Unirii, you enter a ’shack’ with a small terrace. The shack is the restaurant, and as you walk through it, it ‘morphs’ into a cavernous dance club with live music in the evening.
So let’s look at the utterly predictable menu. This is strictly for the young Lipscani crowd rather than the fiti people of Herastrau and the ‘Bucharest beach’ walk of Radu Beller. So leave the Bentley at home and dress down when you come here.
There are no surprises, other than the fact that as you will see, what we had was exceptionally good. So, there were four salads priced at RON 13 lei, Greek, tuna, Caesar and vegetarian. No surprises there. Then there were grills such as eight buffalo wings in a spicy coating for a mere RON 12. But we went to town on this section starting with piquant spare ribs at RON 20. This was a ‘baby back’ of four ribs of smoked pork which had correctly been boiled and it was great. It was accompanied by a perfect sweet and spicy house-made sauce.
You may think four ribs is small, and in the USA it would be. But the USA is the world’s capital of obesity where being a female fat-arsed tub of lard, or a male gut-bucket slob is considered to be perfectly normal. These physical aberrations are due entirely to the American obsession with over-eating whale-sized portions. The House wisely serves smaller, standard European sized portions which thankfully keeps us European men looking as slim and fit as Greek Gods, and European women looking as beautiful as Aphrodite incarnate.
So we followed with a cheeseburger, which was the same size and price as a Mac Muck, but twice as tasty. Off to a chicken satay. However, having tasted the sauce on my spare ribs, I expected a similar pleasant surprise with my satay sauce. And I got it! I suspect the kitchen may have purposely left a few lumps of peanuts not entirely creamed by the blender just to prove it was house made. No matter, it was good. Peanuts blended with cream and coconut milk and as good as it gets.
Judy's Impossible Cheeseburger Pie
For my inaugural meal. I’m insecure and green and know that if I involve my unsuspecting kids in this process tonight, I will receive accolades for my efforts, regardless of the meal’s taste (and how could I go wrong with a name like Cheeseburger Pie)? After having quickly reviewed the ingredients, I need to go out and purchase the very basics to make the dish come to life – most notably, a 10” pie plate and some spatulas! I’m sure I could try to replicate the pie in a different pan but, memories of my mom placing a hot clear pie plate in front of me, bubbling with cheese and a crisp browned crust puts me in a trance and sends me out in the cold, around the corner to Zabar’s.
As I start cooking, layering the ground beef in the pan, sprinkling in the onions, I smile as the familiar sauté smells start wafting from the stove. Maybe I smile simply because, finally, my kitchen is starting to smell like a kitchen that’s being used . Boiling Ramen Noodles on the stove or broiling Dr. Praeger’s potato pancakes in the toaster oven doesn’t hold a flame to stirring leaned beef with Vidalia onions in oil on the stove.
Combining the ingredients for the batter makes me laugh. This is certainly probably not a recipe that would be heralded today as particularly “healthy,” and I’m sure there are plenty of substitutions but, I need to be authentic to my mom and, selfishly, my taste buds. — eggs and milk and Bisquick “oh my”. Twelve minutes later, I’m done with the prep! I pop my new pie plate, chock full of meat and cheese and a yummy batter into the oven and breathe a sigh of relief. The oven light is turned on and every 10 minutes I peek through the window like a kid in a candy shop, waiting, watching the meal rise and start to take that familiar shape.
Dinner time, yes! I’ve primed Alex, my 5 year old, with stories of “Meema’s” famous Cheeseburger Pie; how Mom always used to give me the heads up early morning that we’d be having the pie for dinner. I remember rushing through the door after Field Hockey practice to find the pie, waiting, warming in the oven. Fast forward twenty-five years and Alex is ready, watching as I proudly place the pie right in front of him. He also thinks it’s totally cool that I get to use a pie cutter for his dinner! I wait, staring as he hesitantly takes his first bite and, in slow motion, I’m given the thumbs up sign! Woot Woot.
Impossible Cheeseburger Pie - Bookshelf
Grandma's Kitchen Table
IMPOSSIBLE CHEESEBURGER PIE Courtesy: Bisquick® Ingredients 1 pound ground beef 1-1⁄2 cups onion, chopped 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 1-1⁄2 cups ...Creative quantity cooking
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Cooks.com - Recipes - Impossible Cheeseburger Pie
IMPOSSIBLE CHEESEBURGER PIE. Mix all the ingredients together and pour in a 9 x 11 baking pan (sprayed with nonstick oil). Bake at 400 degrees 30 to 40 minutes. ...
Cooks.com - Recipe - Impossible Cheeseburger Pie
This is the first time I used this impossible cheeseburger pie... Love this cheeseburger pie - a big hit with the guys. I did add taco seasoning as well ...
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This impossible cheeseburger pie is made with ground beef, onions, cheddar cheese, eggs, milk and Bisquick. It takes only minutes to prepare this impossible pie recipe.
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Get all the great taste of a cheeseburger magically baked in a pie.
Recipe: Bisquick Box Recipe - Impossible Cheeseburger Pie
Recipe: Bisquick Box Recipe - Impossible Cheeseburger Pie ... Heat oven to 400 degrees F. Grease pie plate, 10x1 1/2 inches, or square baking dish, ...