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Category: Recipes from the Bat-Kitchen (Page 1 of 2)

Stovetop Mac-N- Cheese


  • 1/2 pound elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar, shredded


In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in thebutter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Unstuffed Cabbage Rolls


  • 1 1/2 to 2 pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt


In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is nolonger pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Ground Beef for Tacos

  • 2 teaspoons dried minced onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon dried minced garlic
  • 1/4 teaspoon dried oregano
  • 1 pound ground beef
  • 1/4 cup water


1. Mix minced onion, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl (use mortar and pestle, if possible).

2. Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.

3. Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.

Spinach Artichoke Dip


  • 16 ozs artichoke hearts (drained and chopped)
  • 10 ozs chopped frozen spinach (thawed)
  • 1 cup sour cream
  • 3/4 cup mayo
  • 1 cup cream cheese
  • 2 cups romano cheese (grated)
  • 3 tsp minced garlic
  • 5-8 oz chopped water chestnuts


1. Preheat oven to 375 degrees F (190 degrees C).

2. In a small baking dish, mix together artichoke hearts, spinach, and Romano cheese (1 cup), and garlic

3. Mix in other ingredients with spinach mixture

4. spread in casserole dish, usze remaining cheese on top, cover with foil.

5. Bake until heated through and bubbly, about 25 minutes.

Spicy Deviled Eggs

12 boiled eggs, all the egg yolks!

2 tbs Parsely, finely chopped

2 tbs shallots, finely chopped

2 small Serrano peppers, minced

1/2 cup Miracle Whip, not mayo!

1/2 cup shredded cheddar cheese, shredded short, Tillamook is the best here!

2 teaspoon Dijon mustard

1 teaspoon cilantro, finely chopped

1/4 teaspoon cayenne pepper

1/4 teaspoon chili powder

1/2 teaspoon sea salt

1 teaspoon paprika

1 teaspoon horseradish

1/2 teaspoon celery seed

1/2 teaspoon white pepper

1/2 teaspoon Worcestershire sauce

Batguy’s BBQ Sauce


  • 1 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1/3 cup tomato paste
  • 1/4 cup yellow mustard
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon hot sauce (such as Tabasco)
  • 1 tablespoon onion powder
  • 1 tablespoon granulated garlic
  • 1 tablespoon kosher salt
  • 2 teaspoons hickory liquid smoke
  • 1 teaspoon coarsely ground black pepper
  • 1 cup sugar
  • 1/2 cup honey


Stir together first 11 ingredients in a medium saucepan. Stir in sugar and honey, and bring to a boil over medium heat. Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes. Use immediately, or cool completely, and refrigerate in an airtight container up to 1 week.

Red Lobster Cheddar Bay Biscuits


  • 2 1/2 cups Bisquick baking mix
  • 4 tablespoons cold butter
  • 1 heaping cup grated Cheddar cheese
  • 3/4 cup cold whole milk
  • 1/4 teaspoon garlic powder

Brush on Top:

  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes
  • pinch salt


1. Preheat oven to 400 degrees F.

2. Combine Bisquick with COLD butter in a medium bowl using a pastry cutter or a large fork. Don’t mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

4. When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Makes a dozen biscuits.

Peanut Butter Frosting


  • 1 cup butter (softened to room temperature)
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 1/4 cup half and half or milk
  • 2 teaspoons vanilla


1. Cream butter and peanut butter together.

2. Add half the powdered sugar and blend.

3. Blend in milk and vanilla.

4. Add remaining powdered sugar.

5. Stir until smooth and well blended.

Italian Meatballs


1 lb ground beef
1 lb sweet Italian sausage, removed from casing
1 egg
1 small onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 teaspoons Italian Seasoning
1 cup fine breadcrumbs


In a large bowl combine ground beef with italian sausage and mix well. Add beaten egg, onion, salt, pepper and seasoned bread crumbs. Mix together and shape into meatballs - about 1 1/2" to 1 3/4" round.
Place in a lightly greased 9" x 13" baking pan or casserole dish; Bake, uncovered, at 375º for 30 to 35 minutes. Drain off fat before serving.

Homemade Marinated Mushrooms


  • 3 tablespoons plus 1 teaspoon extra virgin olive oil
  • 16 ounces white button mushrooms, trimmed and halved
  • 1 large shallot, minced
  • 3 garlic cloves, peeled
  • ½ teaspoon red pepper flakes
  • Kosher salt and pepper
  • ¼ cup white wine vinegar
  • 5 sprigs fresh thyme plus 2 teaspoons minced
  • 2 sprigs fresh rosemary plus 1 teaspoon minced
  • 1½ teaspoons lemon juice


1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms cut- side down and cook, undisturbed, until starting to brown around edges, about 5 minutes.

2. Stir in shallot and 1 teaspoon oil and continue to cook, undisturbed, until mushrooms brown on second side and shallot is translucent, about 2 minutes. Reduce heat to low, stir in garlic, red pepper flakes, 1 teaspoon salt, and ½ teaspoon pepper, and cook until fragrant, about 3 minutes. Stir in vinegar, thyme, rosemary, and lemon juice and remove skillet from heat; season with salt and pepper to taste.

3. Place thyme and rosemary sprigs in empty 1 quart Mason jar (or other container with tightly sealing lid). Transfer contents of pan into jar; add remaining oil, seal jar, and shake to combine. Cool to room temperature before serving. Marinated mushrooms can be refrigerated in jar for up to 7 days.

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