Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Fully cooked ground ham
|
2 cups |
| 2. |
Creamy salad dressing (e.g. Miracle Whip)
|
½ cup |
| 3. |
Sweet pickle relish
|
3 tablespoons |
| 4. |
Grated onion
|
1 tablespoon |
| 5. |
Ground bologna
|
2 cups |
| 6. |
Sweet pickle relish
|
3 tablespoons |
| 7. |
Creamy salad dressing (e.g. Miracle Whip)
|
½ cup |
| 8. |
Cream cheese, softened
|
1 (8 ounce) package |
| 9. |
Finely chopped walnuts
|
⅓ cup |
| 10. |
Pimento-stuffed green olives, chopped
|
3 tablespoons |
| 11. | Milk | 2 tablespoons |
| 12. |
Shredded Cheddar cheese
|
2 cups |
| 13. |
Cream cheese, softened
|
1 (8 ounce) package |
| 14. |
Creamy salad dressing (e.g. Miracle Whip)
|
3 tablespoons |
| 15. |
Onion salt
|
⅛ teaspoon |
| 16. |
Garlic salt
|
⅛ teaspoon |
| 17. |
Celery salt
|
⅛ teaspoon |
| 18. |
Cream cheese, softened
|
2 (8 ounce) packages |
| 19. |
Milk, or as needed
|
3 tablespoons |
| 20. |
White bread, sliced horizontally
|
1 (1 pound) loaf |
| 21. |
Sweet pickles, chopped
|
4 medium |
| 22. |
Diced pimento, drained
|
1 (2 ounce) bottle |
Cooking
1 . Stage
In a small bowl, mix together the ground ham, 1/2 cup of salad dressing, 3 tablespoons of relish, and onion. Set aside in the refrigerator.
2 . Stage
In another bowl, mix together the ground bologna, 3 tablespoons of relish, and 1/2 cup of salad dressing. Set aside in the refrigerator.
3 . Stage
In a third bowl, stir together 1 package of cream cheese, walnuts, green olives, and 2 tablespoons of milk. Set aside in the refrigerator.
4 . Stage
In a fourth bowl, mix together the Cheddar cheese, 1 package of cream cheese, 3 tablespoons of salad dressing, onion salt, garlic salt, and celery salt. Set aside in the refrigerator.
5 . Stage
Spread the ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread, and top with another slice. Spread the next slice with the nut spread, and then top with another slice of bread. Top this slice with the Cheddar cheese spread. Top with one more slice of the bread. Smooth the sides with a large spatula or knife, and refrigerate for about 30 minutes before 'frosting' to make it easier.
6 . Stage
Mix together the 2 remaining packages of cream cheese, and enough milk to make it spreadable. Frost the sides of the loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.
1 . Grate the cheese on a fine grater. This is the hardest part of making this dish.
2 . Add the egg, flour, thyme leaves, oat flakes and knead the dough.
3 . Form into balls.
4 . And roll them in fine breadcrumbs.
5 . In a thick-walled saucepan, heat the oil well and fry the doughnuts in it.
6 . Place on paper towel to remove excess oil and serve.
7 . Bon appetit!
1 . About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
2 . Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
3 . Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4 . Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
5 . Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
6 . Serve ribs with remaining barbecue sauce.
1 . Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
2 . Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
3 . In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
4 . Spread cream cheese frosting over cake.
1 . Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.
1 . Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
2 . Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
3 . Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
4 . Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.
1 . Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
2 . Soak wood chips in apple juice for 2 hours.
3 . Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
4 . Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
5 . Place meat directly on the grate and allow to smoke for 2 hours.
6 . Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
7 . Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
8 . Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
9 . Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
10 . Slice beef into very thin slices across the grain.
1 . Pour the sugar into a shallow dish. Drop two drops of vanilla at a time into the dish in 24 separate places to form lumps of vanilla sugar. Set aside to allow the lumps to harden.
2 . Pit the cherries carefully from the bottom. I use a small curved dental tool. Make sure the stem stays intact.
3 . When the lumps of sugar have hardened, insert them into the cherries where the pits were; set aside. Melt chocolate in the microwave, stirring every 30 seconds until melted and smooth.
4 . Hold cherries by the stem and dip into the chocolate leaving the very top uncovered. Set on waxed paper to dry. Refrigerate overnight to allow the sugar lumps to dissolve.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined. Dotdash Meredith Food Studios
3 . Press graham mixture into the bottom of a 9-inch springform pan. Dotdash Meredith Food Studios
4 . Bake in the preheated oven for 10 minutes; transfer the pan to a wire rack and allow crust to cool. Increase the oven temperature to 425 degrees F (220 degrees C). Dotdash Meredith Food Studios
5 . While the crust is cooling, make the filling: Combine cream cheese, sugar, eggnog, and flour in a food processor; process until smooth. Blend in eggs, rum, and nutmeg. Dotdash Meredith Food Studios
6 . Pour eggnog mixture into cooled crust. Dotdash Meredith Food Studios
7 . Bake in the preheated oven for 10 minutes. Reduce the heat to 250 degrees F (120 degrees C) and continue to bake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Loosen the sides of the springform pan; let cheesecake cool before removing the rim completely. Dotdash Meredith Food Studios
8 . Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Place pork into a large lidded container.
2 . Blend pineapple juice, onion, vinegar, orange juice, lime juice, garlic, chipotle peppers in adobo sauce, sazón, chili powder, salt, cumin, and black pepper in a blender until smooth. Pour over pork and toss until all meat is covered. Seal the container and marinate for at least 8 hours or up to 24 hours.
3 . Turn on a multi-functional pressure cooker (such as Instant Pot), select the Sauté function, and add vegetable oil. When hot, add marinated pork and brown on all sides, working in batches if necessary, about 5 minutes per batch. Reserve any extra marinade in the lidded container.
4 . Turn off the Sauté function. Pour in reserved marinade, then close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5 . Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release the remaining pressure with the quick release method, about 5 minutes. Unlock and remove the lid.
6 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
7 . Transfer pork to the prepared baking sheet. Keep any sauce in the Instant Pot. Use forks to coarsely shred the pork, removing and discarding any excess fatty chunks. Spread meat out evenly onto the baking sheet. Add pineapple chunks.
8 . Broil in the preheated oven until the tips of the meat and pineapples are beginning to get a little brown and crispy, about 5 minutes. Remove from the oven.
9 . Drizzle the reserved sauce from the Instant Pot over pork to moisten it and add more flavor. Arrange pork and pineapple chunks on tortillas. Add onion, pico de gallo, avocado, and cilantro. Garnish with lime wedges.
1 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking pan.
2 . Combine butter, garlic, soy sauce, parsley, and pepper in a microwave-safe bowl. Microwave on high until butter is melted, stirring halfway through, about 2 minutes.
3 . Arrange chicken, skin-side up, on the prepared baking pan. Pour most of the butter mixture over top to coat, reserving some for basting.
4 . Broil in the preheated oven until no longer pink in the center and the juices run clear, turning and basting occasionally, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley to serve. Rock_lobster
1 . Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
2 . Mix tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl. Refrigerate salad dressing until needed.
3 . Preheat an outdoor grill for high heat and lightly oil the grate.
4 . Place chicken pieces on the grill and cook for 5 minutes, turn, and grill until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
5 . Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.
1 . Arrange jicama on a platter. Sprinkle lime juice and chili powder over the jicama. Serve immediately.