Carrot Ribbon Salad

 

Maddie sent me this this Tik Tok link for Carrot Ribbon Salad. Maddie said it was yummy so I had to try! She was right :-)

10-12 carrots

1/8 teaspoon crushed garlic 

1 TBLSP sesame seeds

2 TBLSP soy sauce

3 TBLSP rice wine vinegar

2 TBLSP sesame oil

1/8 teaspoon chili pepper flakes

Use a peeler to make your carrot ribbons ( slices) I placed the carrot on a cutting board and sliced again and again without turning the carrot so I got nice thick slices 

the dry ingredients was a sprinkling and the liquids were once around the bowl? hope that makes sense there were no measurements in the video 

it's better after one - days :-)

Bernadin's Kosher-style pickles

Sept 22 1993 I cut out a recipe from the Winnipeg Free Press. I have had it since then, the pickles are amazing and the newspaper is getting tattered! So the safest place to put the best pickle recipe in the West... is in the Blog!

8 pounds pickling cucumbers

14 heads of dill

7 cloves garlic, finely chopped

7 Tablespoons pickling salt

7 Teaspoons pickling spice

3 1/2 dried red hot peppers

Brine:

8 cups vinegar

8 cups water

Fill canner with boiling water. Place 7 clean quart jars in canner over high heat.

Wash cucumbers. Cut a thin slice off blossom end and discard. Leave 1/4 inch of stem attached where possible.

Place new snap lids in boiling water; boil 5 minutes to soften sealing compound. In large stainless steel saucepan , combine vinegar and water and bring to a boil. Reduce heat and boil gently.

In a hot jar, place one head dill , one clove finely chopped garlic , 1 tablespoon pickling salt , 1 teaspoon pickling spice and 1/4 to 1/2 of a dried red pepper. Pack cucumbers snuggly into jar to within 3/4 inch of top rim. Place 1 head dill on top. Add boiling brine to cover cucumbers to within 1/2 inch. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to half inch.

Wipe jar rim and center snap lid on jar. Apply screwband just until fingertip tight. Place jar in canner and repeat for remaining pickles.

Cover canner; return water too boil, and process 15 min. remove jars and cool 24 hours.

Check jar seals, sealed lids curve downward, remove screwbands, wipe jar, label and store in a cool dark place.

Makes 6 or 7 quarts.

Store for at least 3 weeks before eating.

The Real Pecan Pie

 

Thanks to Sally's Baking Addiction for this wonderful and extremely easy Pecan pie recipe!

https://sallysbakingaddiction.com/my-favorite-pecan-pie-recipe/

• 2 and 1/2 cups (250g) shelled pecans (pecan halves)
• 3 large eggs
• 1 cup (240ml) dark corn syrup*
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Put the pecans on top of the pie crust.   

Blend the rest of the ingredients in the blender and pour the filling on top.

350 degrees for 55 minutes.  It just couldn't be easier!

Stampede Super Slider - Jurassic Hamburger

The Stampede Super Slider/Jurassic Burger

Ingredients:
2 Waffles
2 Breaded chicken patties
Steak
pulled pork
burger (optional)

Cooking:

Cook chicken, burger and steak on bbq.
Heat pulled port as desired.
Toast waffles as desired.

 Assemble slider:

Waffle on bottom
Place chicken patty
Pulled pork
Steak
Burger (optional)
Second chicken patty
Waffle on top.

Place knife through entire Slider/Burger for stability.

Top with pancake syrup if desired.

Take photo and enjoy!

Mac and Cheese Stuffed Hamburger

Ingredients
mac and cheese
1/2 lbs macaroni cooked
1/2-1 shallot
2 Tbsp butter
1 1/2 Tbsp all-purpose flour
1/2 Tbsp corn starch
1 C half n half
6 oz shredded cheese blend I use sharp cheddar, cloth bound cheddar and gruyere
Salt and White pepper to taste
3 oz extra shredded cheese
Caramelized onions and pepper
1 large onion
1 large pablano pepper
Burger
3 lbs ground chuck
Seasoned salt
pepper
onion powder
6 slices pepper jack cheese or another cheese you like for melting on top
brioche buns


Instructions
Mac and cheese
in a saucepan on med/low heat melt the butter and add the shallots - cook until fragrent
add the flour and stir - cooking until the roux is a light tan
then add the half n half (I just make my own with milk and cream since I always have both on hand) and stir until thick
take off the heat and add the cheese - stir until melted
then take out some of the sauce - about 1/2-2/3rds cup - to top your burgers with later
add the noodles and stir
add the extra cheese (optional - for cheese chunks) and spread out in the bottom of a pan - I made a double batch in the video but you could use a 9x13 pan for this size batch - refrigerate until firm - 2 hours
Caramelized onion and pepper
over medium heat add some oil to a non stick pan
slice the onion and pepper and add to the oil
stirring occasionally cook until the onions are a dark golden color - about 15 mins
Burger
while the onion is cooking season your ground chuck with pepper and onion powder (or whatever you like to use) and mix it - go as heavy or light as you prefer
Cut the mac and cheese into circles - I cut mine 3 1/2 inches
press out the meat into a flat circle, around 4 1/2 inches around and about 1/2 inch thick
place a mac and cheese round on top - cover with another round of meat and seal the edges (you can pull away any excess)
sprinkles salt on both sides of patties
place in a hot skillet with some oil in it and cook for about 5 mins on the first side, flip and cook about 5 mins on the second side (I like to use a lid simply to make sure the mac and cheese is getting heated inside
about the last min add slices of cheese (I used pepper jack) to the burger, add an ice cube to the pan for moisture and put a lid on it.
add to a toasted brioche bun, top with the onions and extra cheese sauce and the top bun! ENJOY!

Thank you ashleemarie.com!

https://ashleemarie.com/mac-and-cheese-stuffed-cheeseburger-recipe-video/

Mozzarella Sticks Grilled Cheese

Ingredients:
6 frozen mozzarella sticks

4 tablespoons unsalted butter, at room temperature

4 slices hearty white bread or Italian bread

8 ounces fresh mozzarella, sliced into 12 slices


Directions
Bake the mozzarella sticks according to the package instructions.
Meanwhile, start the grilled cheese. Heat a griddle or large skillet over medium-low heat. Butter 1 side of each slice of bread and arrange the slices buttered-side down on the griddle. Top each slice of bread with 3 slices of cheese and cover with a lid to help the cheese melt. Cook until the bottom of the bread is toasted and golden brown and the cheese is melted, 4 to 5 minutes.
Top 2 of the bread slices with 3 baked mozzarella sticks each. Top with the remaining bread slices to form 2 sandwiches. Slice and serve.

Thanks to foodnetwork.com!

https://www.foodnetwork.com/recipes/mozzarella-stick-grilled-cheese-3667788

Donut Grill Cheese

• .

• 
  
• 1 Tbsp. butter, softened
• 1 glazed donut
• 1 slice sharp cheddar cheese
• 
  
• INSTRUCTIONS
• 
  
• Slice donut in half.
• Spread butter on cut sides.
• Lay cheese slice on unbuttered side of one donut half. Top with unbuttered side of other donut half.
• Put butter side down into skillet set over medium-low heat
• Cook until golden brown on the outside, checking underneath frequently to make sure it isn’t too brown (reduce temperature if it is), about 2-3 minutes.
• Flip sandwich and cook on other side until brown and cheese is melted, 2-3 minutes.
• Remove from skillet and cut in half.
• 
  
• Thank you to the thecookful.com! 
• https://thecookful.com/grilled-cheese-donut-recipe/
•