The food game
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You lost me at Salad....
But my Pickled eggs turned out awesome! I have already eaten 1/4 of them, must make another batch!
SWEET PICKLED EGGS AND BEETS
beets for 2 cups beet juice (or juice from canned beets)
1 dozen eggs
2 cups beet juice
1 cup brown sugar
1 cup vinegar
Boil eggs, cool and shell.
Place in bowl with drained beets and onions. Bring the 2 cups of beet juice to a boil.
Reduce heat and add vinegar and brown sugar.
Allow to simmer until brown sugar has dissolved.
Pour over eggs, beets, and onions; cover and let stand in refrigerator for at least 2 days.
But my Pickled eggs turned out awesome! I have already eaten 1/4 of them, must make another batch!
SWEET PICKLED EGGS AND BEETS
beets for 2 cups beet juice (or juice from canned beets)
1 dozen eggs
2 cups beet juice
1 cup brown sugar
1 cup vinegar
Boil eggs, cool and shell.
Place in bowl with drained beets and onions. Bring the 2 cups of beet juice to a boil.
Reduce heat and add vinegar and brown sugar.
Allow to simmer until brown sugar has dissolved.
Pour over eggs, beets, and onions; cover and let stand in refrigerator for at least 2 days.
Bratwurst, or, Grilled Polish Sausage with sauerkraut and onions?
[h=3]Ingredients[/h]
2 While the sausages are cooking, put an aluminum grilling pan on a cooler part of the grill and pour in the beer. Stir in the celery and caraway seeds and salt. Bring to a simmer. (This may require covering the grill.) Once the sausages are browned add the sausages, the sauerkraut and sauerkraut juices to the pan.
3 Grill the onions. Paint the sliced onion with the vegetable oil and grill on high direct heat. If your grates are too wide and you think you will lose too much onion through the grates, you can either skip the grilling part and put the onions directly into the beer bath, or you can cut the onions in halves or quarters and grill them that way. Then slice them and add them to the beer.
4 Cover the grill and simmer (a low simmer, not a boil) for 30 minutes to 2 hours before serving.
Serve as is in a bowl or on a plate, or in a sandwich roll. Serve with mustard on the side.
[h=3]Ingredients[/h]
- 2-3 pounds kielbasa, Polish sausage or bratwurst
- 1 to 2 light-colored (not dark) beers
- 1 to 1 1/2 pints of sauerkraut
- 2 medium yellow onions, thickly sliced
- 2 Tbsp vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1 Tbsp. caraway seed
- Mustard
2 While the sausages are cooking, put an aluminum grilling pan on a cooler part of the grill and pour in the beer. Stir in the celery and caraway seeds and salt. Bring to a simmer. (This may require covering the grill.) Once the sausages are browned add the sausages, the sauerkraut and sauerkraut juices to the pan.
3 Grill the onions. Paint the sliced onion with the vegetable oil and grill on high direct heat. If your grates are too wide and you think you will lose too much onion through the grates, you can either skip the grilling part and put the onions directly into the beer bath, or you can cut the onions in halves or quarters and grill them that way. Then slice them and add them to the beer.
4 Cover the grill and simmer (a low simmer, not a boil) for 30 minutes to 2 hours before serving.
Serve as is in a bowl or on a plate, or in a sandwich roll. Serve with mustard on the side.
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Chili Cheese fries or Philly Cheesesteak Sandwich!! With extra onions peppers and cheese!
Philly cheesesteak sandwich
I make mine with fresh cut Deli Roast beef
Cook it on the griddle, partition into sandwich size portions, melt 2 pieces of cheese over each one
sautee onions, Mushrooms (and possibly green pepers) in a seperate pan
slap it together on a nice hoagie bun
VS
Reuben Sandwich On Marble Rye
I make mine with fresh cut Deli Roast beef
Cook it on the griddle, partition into sandwich size portions, melt 2 pieces of cheese over each one
sautee onions, Mushrooms (and possibly green pepers) in a seperate pan
slap it together on a nice hoagie bun
VS
Reuben Sandwich On Marble Rye
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