Search results
What Are Some Easy Sandwich Recipes? - Yahoo Recipe Search
YummlyI don’t eat a lot of beef. I love beef, especially good beef. Yet, I very rarely eat it. When I eat protein, I typically eat pork, chicken, shrimp and/or salmon. I occasionally pepper in beef, turkey, duck, mussels and other forms of walking, running and/or swimming creatures, but only ever to change it up. And, while beef is a very common meat, I tend not to buy it or cook it. I really don’t know why! I’ve decided to beef up my site, a bit. You’ll notice I cooked up an open-faced meatloaf sandwich, just the other day. Today? Asian-y Beef Short Ribs! I’m looking to give beef some love! This one is a bit outside my typical repertoire, which is either good news or bad news, depending on who you are and what you’re all about. Aside from the fact that this is about big boney beefy goodness, it also involves a prepared shortcut, as well as a slow cooker. I get lots of requests for more slow cooker recipes. I listen. In kind, here’s a doozy! (I’m still working up the desire to grab an Instant Pot. I still view them as voo-doo, but … don’t tell anyone I said that) Prepared Shortcut: There’s a silly joke I love. It goes something like this … A young woman comes home from college for a weekend visit. She heads into the kitchen for something to eat then pops to the bottom of the stairs, dejected. “MOM!!”, she shouts up the stairs. “MOM! Do we have any food? All I can find are ingredients!” I cook a lot, and usually with good old-fashioned ingredients. I usually combine them in interesting ways to prepare actual food. However, we all know that I use sugar alternatives. Another area where I’m prone to cutting shorts is … jam. Jelly. I always have a variety of different sugar-free preserves lying around. I use them to stir into my Yo-Cheese, as well as forming the base for a tantalizing ice cream, or a cream cheese schmear. It’s a quick way to get some fruity flavor, while skipping all the steps of processing the fruit, myself. It also is often lower in carbs than anything I can make at home. I trade my time for some of the additional preservatives, wonky thickeners and emulsifiers in these ingredients. I do. I admit it. Sometimes, I run out of time and cheat. Today, I’m cheating with Orange Marmalade (one of my absolute favorites!). This amazing recipe is quite easy, actually. The beef ribs are seasoned with salt and pepper. They are seared, then placed into a slow cooker. Then, the remainder of the ingredients are mixed together, poured over the ribs, then locked away to cook for several hours. That’s it! Serving Notes: The ribs in the photos are being served over some seasoned sesame oil stir-fried broccolini from CostCo. Quick, easy and delicious!YummlyWhether you’re new to camping or are a seasoned pro, it’s always smart to have some delicious campfire recipes up your sleeve! This breakfast recipe is a quick and tasty morning meal option that will soon become a camping staple. And no matter what your ideal camping adventure entails - hiking, biking or relaxing on a hammock with a good book - this breakfast will keep you full and satisfied until your next meal. Make this campfire breakfast sandwich on your next camping trip and share the recipe with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram). To make 6 campfire breakfast sandwiches, combine the pork, maple syrup, dried thyme and salt in a large bowl. Using a spoon (or your hands) mix until the seasonings are evenly distributed. Divide the pork into six servings and shape into round patties. Heat half of the oil in a skillet over medium heat. Add the patties and cook about 3 minutes per side, until the outside is browned and the inside reaches 160 degrees F. Remove from skillet and set aside. Toast the English muffins in the skillet. Remove and set aside. Add remaining oil and cook the eggs to your liking. Top with 3 slices of Cabot Extra Sharp Cheddar Cracker Cuts per egg. Cook for an additional minute or so to melt the cheese. To build the sandwiches: Set out the bottom halves of the English muffins. If desired, spread with butter, honey or spicy mayonnaise. Add the pork patties and the eggs, season with cracked pepper and salt to taste and top with the muffin tops. Serve and enjoy! For more easy camping recipes, check out our Camp Stove Skillet Enchiladas and Foil Packet Nachos. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this breakfast sandwich camping recipe when you have the chance.CookingLightMaking your own sauerkraut may seem like a daunting task, but it’s actually easy to prepare and just needs a little bit of babysitting as the fermentation process unfolds. The result is a most delicious science experiment. This sauerkraut has all the flavor and probiotic benefits of a traditional fermented kraut but with less salt. The cabbage has a great crunch and tang along with the added flavor from the caraway seeds. This is a traditional sauerkraut, perfect for adding to hotdogs and sandwiches, as a side with sausages or pierogies, or just straight from the jar. Here's what you need to know, followed by the recipe: Start with the Basics You don’t need any special tools to make sauerkraut—just cabbage, salt, a big jar, and your hands. But if you get serious about your "krautkraft," you might consider investing in some tools of the trade. Here are three handy tools, and their alternatives: Fermenting Crock. This will seal the kraut, while still letting gasses from the fermentation escape—and let you avoid having to "burp" it every day. However, any big jar will work. Wooden Vegetable Tamper. It can be handy, especially when making a big batch, to have something to press the cabbage with. But you can also use your hands or a wooden spoon. Glass or ceramic weights. It's important that the cabbage doesn't rise above the liquid while fermenting. But you can use anything heavy as long as it's food safe and not likely to corrode (glass and ceramic are best) This base recipe can easily be multiplied to make larger batches (an average crock can hold about 10 lbs of sliced cabbage). Be aware that the larger the batch the longer it will take to ferment. This recipe is written for a lower salt content than the average at-home sauerkraut, but you should feel free to experiment to find what suits your personal taste. In fact: you can make this recipe completely salt free! To do that, we recommend subbing in 1/2 teaspoon of celery seeds and 1/2 teaspoon of black pepper, and, because the cabbage won't release as much liquid, topping off the jar with filtered water. Speaking of Taste There's no need to stick solely to cabbage. Try using other vegetables in your kraut, such as carrots, red cabbage, Brussels sprouts, beets, or garlic, as well as other herbs and spices, such as dill seeds, celery seeds, curry powder, or red pepper flakes. Just be sure to taste the mixture as you’re making it (to make sure your flavors are what you want) and then every three days after the fermentation begins. This will help you judge when the kraut has reached the point of being “done.” Again, it’s based on your personal taste, but it’s worth it to continue to taste the kraut at different times to know what you like the best. Temperature Matters The warmer the temperature (70 degrees and above), the quicker the kraut will ferment, but it can result in a softer, less textured product. The cooler the temp (anything above freezing), the more time it will take the kraut to ferment, but the result will be a crunchier texture. The sauerkraut will keep for an extremely long time in the refrigerator after fermenting (Some people keep kraut up to a year in the refrigerator.) No need to can or “process” the mixture—the high temperature needed for canning will kill all the good bacteria. And here’s the most important thing to remember—sauerkraut is best served in its cold state. If you warm it up or cook it, you’ll kill all the good bacteria and lose all the awesome probiotic potential.