Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 12
- cincinnati chili, empress - cincinnati chili
- 12 all lamb hot dogs, all beef can be used, simmered not grilled
- 12 soft hotdog plain buns, do not get crazy here and use poppy seed buns, it's simply not acceptable
- 8 ounces sharp cheddar cheese, finely grated
- 2 cups yellow onions, fine shop
- 1/4 cup yellow mustard, liberally squirt it on the bun, no substitutes
Recipe
- 1 make empress - cincinnati chili, this will take several hours to reduce down to the proper consistency.
- 2 dice the onions and grate the finely grate cheddar cheese. tip: place the cheese in the freezer for 15 minutes before grating and it will be easier to work with.
- 3 gently simmer the hotdogs until warmed through and hot, do not boil them to death! they just have to be heated through.
- 4 open up your hotdog bun, squirt with yellow mustard, add the hotdog, top with chili, onions & cheese!
- 5 grab a bunch of napkins cuz this gets messy! enjoy!
- 6 you will have plenty of chili leftover to enjoy over spaghetti noodles another day or serve both!
Total Time: 30 mins
Preparation Time: 30 mins
Ingredients
- Servings: 5
- 1 1/2 cups vinegar
- 2 cups sugar
- 2 teaspoons pickling salt
- 1 teaspoon mustard seeds
- 1 1/2 teaspoons celery seeds
- dried garlic (optional)
Recipe
- 1 mix quantity of above in bowl.
- 2 stir until sugar dissolves.
- 3 fill jar with cucumber slices, fill 3/4 full with juice.
Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup crisco shortening
- 1 cup buttermilk
Recipe
- 1 preheat oven to 450 degrees.
- 2 in medium mixing bowl, mix dry ingredients.
- 3 using fork, cut in shortening until mixture resembles course meal with some tiny bits of shortening still visible.
- 4 add buttermilk and toss with fork until mixture forms a soft dough.
- 5 turn out onto floured board and with a floured dough scraper gently toss dough to coat with flour until dough is no longer sticky.
- 6 pat dough into a disk and fold one half over onto the other half.
- 7 pat out to about 1/2-inch to 3/4-inch thickness.
- 8 using a floured 2-inch cutter stamp out biscuits (meaning cut straight down and up without twisting or turning cutter).
- 9 place biscuits onto ungreased baking sheet.
- 10 bake for about 12 minutes or until biscuits are light golden brown. serve immediately.
- 11 note: if you don't have buttermilk you can use regular milk and omit the baking soda. they just wont be buttermilk biscuits.
Total Time: 18 mins
Preparation Time: 10 mins
Cook Time: 8 mins
Ingredients
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 8 ounces cheddar cheese, shredded (2 cups)
- 4 ounces canned diced green chiles
- 3/4 teaspoon salt
Recipe
- 1 melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. cook, whisking constantly, 1 minute. gradually whisk in milk; cook over medium heat, whisking constantly, 7 minutes or until thickened. remove from heat, and whisk in remaining ingredients until cheese is melted.
- 2 enjoy!
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 6 tablespoons dry buttermilk
- 1 1/3 cups water
- 4 tablespoons vegetable shortening
Recipe
- 1 heat oven to 500 degrees.
- 2 put vegetable shortening into 9" square baking pan (not glass or ceramic) and place in oven to melt grease and heat pan while the biscut dough is being made.
- 3 sift together the flour, baking powder, salt, baking soda and buttermilk powder.
- 4 pour in water and mix with fork until blended.
- 5 sprinkle counter with flour and turn dough onto counter.
- 6 knead only a couple of times, then pat out to about 1/2 inch thick.
- 7 cut out biscuits using a round biscuit cutter, getting as many biscuits out of the dough as possible.
- 8 carefully remove pan from oven.
- 9 being very careful, pick up each biscuit and dip it in the hot shortening in the pan, then place it, greased side up in the pan.
- 10 bake for 7- 10 minutes until biscuits are golden brown.
Total Time: 30 mins
Preparation Time: 30 mins
Ingredients
- Servings: 4
- 3 eggs
- 2 tablespoons caster sugar
- 200 g chocolate, melted
- 1 1/3 cups cream
- 90 g dark chocolate, chopped
- 1/2 cup raspberries
- chocolate stick
Recipe
- 1 beat eggs and sugar in a bowl till its fluffy, pale and increases in volume.
- 2 put the bowl mixture o'er a pan of simmering water and add milk chocolate in it.
- 3 mix well.
- 4 remove from heat.
- 5 beat the cream until it forms a soft peak.
- 6 fold it into the egg mixture.
- 7 add the chopped dark chocolate and mix well.
- 8 pour the mixture into a tray and freeze it for 4-5 hours or until firm.
- 9 serve garnished with chocolate sticks and raspberries.
Total Time: 30 mins
Preparation Time: 30 mins
Ingredients
- 1/2 tablespoon butter
- 1 tablespoon flour
- 1 dash pepper
- 1 bay leaf
- 3 whole black peppercorns
- 3/4 cup 1% low-fat milk
- 3/4 cup finely shredded sharp 2% cheddar cheese
Recipe
- 1 in a small and heavy saucepanadd the bay leaf and peppercorns to the milk and cook over low heat for 5 minutes.
- 2 remove from heat and let stand 5 minutes.
- 3 strain mixture through a sieve into a bowl and discard the bay leaf and peppercorns.
- 4 melt butter in the saucepan and use a wooden spoon to stir in the flour and pepper over low heat until the mixture is evenly combined.
- 5 gradually add the milk to the saucepan, stirring constatly with a whisk to prevent lumps.
- 6 remove the saucepan from the heat and stir the shredded cheese into the sauce until completely melted.
- 7 makes about 1 cup sauce.
