Steak ... cooked/grilled ...
Beer ... cold/plentiful ...
I think that about covers it.
I need help with deep fried onion rings. No matter what I do, I can’t do it right. What is the secret? What am I missing?
Firecracker cupcakes.
Put halved and scooped jalapeño up right in each cupcake once batter in tin. After baked and cooled top with cooling cream cheese icing
Since I don’t cook well meals at the neighbors are always delightful.
Heat oven to 220C/200C fan/gas 7.
CENTIGRADE??? Come on!!!! This is the USA!!!
Mark
Get a couple of pounds of ground chuck and mix 1 package of onion soup mix into the meat. Than form the patties and grill. Serve on Ciabatta buns with lettuce, tomato, onion and chipolte mayo. Fantastic burgers.
Hard choices, but I’ve got some possibilities, starting with possible Americana desserts and cornmeal muffins:
Baked Apples with Red Hots cinnamon candies
6 apples, cored, reserving top and bottom of core
1/2 C packed brown sugar
1/3 C cinnamon red hot candies
1/2 tsp. ground cinnamon
Lightly grease an 8”x8” baking pan, arranging apples with bottom core plug installed. Mix brown sugar, cinnamon red hot candies and cinnamon. Fill each apple with the mixture. Replace apple tops. Sprinkle remaining mixture over the apples. Bake uncovered in 350F oven 30 to 35 minutes, or until apples are tender.
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Strawberry and Rhubarb mash
4 cups chopped rhubarb
4 cups chopped strawberries
1/2 cup sugar
1/4 tsp cinnamon
dash of salt
Cook until dissolved and fruit is mushy. The stewed fruit is delicious over vanilla ice cream; or can be sieved for the juice. It is the “red” for one scoop. Then use blueberry pie filling over vanilla for the “blue”. Patriotic ice cream.
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Quick and Very Easy custard
2 cups whole milk
1/4 cup butter, melted
4 eggs
1 cup sugar
1/2 cup all-purpose flour
1/2 tsp vanilla extract
1/4 to 1/2 tsp ground nutmeg
In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake at 325° for 55-65 minutes or until a knife inserted near the center comes out clean. Serve warm or chilled. The flour precipitates to the bottom and forms a thin, moist crust.
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Cornmeal Muffins
1 cup unbleached all-purpose flour
1/2 cup buttermilk
2 teaspoons granulated sugar
1 cup yellow cornmeal
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
Heat oven to 425 degrees F. Grease 12 2 1/2-inch muffin cups.
Beat eggs until light and fluffy, gradually adding in sugar. Add milk and oil. Sift together the remaining dry ingredients (flour, baking powder, soda, and salt) into a medium-sized bowl. Add cornmeal and stir to mix well but do not beat.
Quickly combine all ingredients, stirring only until moistened - some lumps will remain. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3 full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot, buttered, with jam.
Hot Dogs...I wish I could do this over charcoal but it only works under the broiler in an electric oven...Take ‘Nathans’ hot dogs on a half sheet pan and put under the broiler and watch carefully. You want to scorch them - not black- but light brown, like when you leave an iron too long on a white cotton shirt...just a crispy brown on the skin. I don’t know why but this really brings out the flavor... serve on a warm bun with your favorite toppings....Happy Independence Day Nachum
Brown about a pound of ground beef and drain completely - then add a can of refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).
Sprinkle the cheese on top and bake at 375 degreesfor 10 minutes. (Add chopped jalapenos for extra kick.
SLOW COOKER BEER CHICKEN
Ingredients
•2 lbs skinless, boneless chicken breasts
•1 bottle or can of your favorite beer
•1 tsp salt
•1 tsp garlic powder
•1 tbsp dried oregano
•1/2 tsp black pepper
Instructions
1.Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
2.Feel free to change out the spices and herbs and use whatever you’d like.
Preparation time: 5 minute(s)
MY GREATEST HOT DOG;
Nathan’s are my favorites, followed by Hebrew National.. I LOVE Hot Dogs, with everything on them, as in Chicago style, including celery salt, diced onion, hot peppers, bright green sweet relish, cheap yellow mustard, tomato slices, and a sour dill pickle spear...
Yep, HOT DOGS!
I was fooling around with creating a dipping sauce for chicken tenders, and came up with this:
French’s yellow prepared mustard
Steen’s sugar cane syrup
Honey
Chili powder
Mix the first three ingredients (about 1/4 cup of each) with the chili powder (about 2 tablespoons) in a saucepan, bring to boil, simmer for a minute or two.
This could also go well on ribs.
Firecracker Cole Slaw! Not mayo based, with cider vinegar and bell peppers for the more timid, or pickled jalapenos with some of their juice for the more adventurous.
