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Claussen Pickle Recipe: Homemade Claussen Pickle Copycat
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Mongolian Beef (PF Chang’s copycat) – Spicy Southern Kitchen
Adapted from P. F. Chang’s popular dish. Credit: Christin Mahrlig
Ingredients
- 1½ pounds flank steak
- 1 tablespoon peanut oil
- 1 to 2 teaspoons minced ginger
- 1 tablespoon minced garlic
- ½ cup soy sauce
- ½ cup water
- ¾/cup dark brown sugar (add 1 tsp molasses if using light brown)
- 1 cup Vegetable oil
- ½ cup cornstarch
- 2 tsp baking soda
- 1 tsp sugar
- ½/tsp salt
- ¼ teaspoon red pepper flakes, optional
- 1 bunch green onions, cut on diagonal into 2-inch pieces
Directions
Make the sauce. Heat 1 tablespoon Peanut oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
Slice flank steak against the grain into ¼/inch slices with the knife held at a 45 degree bias, dividing longer pieces to bite-sized.
Toss flank steak with cornstarch, baking soda, sugar and salt. Rest 10 to 15 minutes, or 1 hour refrigerated.
Heat 1 cup peanut oil in a large pan over medium-high heat.
Add beef in batches to cook 2-3 minutes until brown and crispy, flipping pieces over to cook both sides.
Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
Add red pepper flakes and green onions and remove from heat.
Serve over rice.
Rehosted from: https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/
German potato salad
Best served warm, this recipe is savory, sour and herbal. Based on vinegar and mustard, it keeps well at room temperature compared.to.its.mayonnaise and egg-based cousins.
Ingredients
- 2.5 lbs russet (peeled) or red potatoes (scrubbed), quartered
- ¼ cup salt, for boiling
- 6 strips bacon, diced
- 3 ribs celery, diced
- 3 cloves garlic, smashed & minced
- 10 chives, finely chopped
- 10 sprigs parsley, de-stemmed and finely chopped
- 1 medium onion, diced
- ⅓ cup cider vinegar
- ⅓ cup honey
- 2 tbsp dijon mustard
- 2 tsp dill weed
- 1 tsp ground black pepper
- 1 tsp granulated garlic
- ½ tsp white pepper
Directions
Prepare 5 quarts of cold water, salted.with ¼ cup salt. Scrub potatoes, peel if using russet. Quarter into bite sized pieces and add to the pot. Raise to to a rapid boil, then simmer until potato is tender to the fork, about 10 minutes. Drain and set aside.
Add minced bacon to a cold skillet. Raise to medium heat, browning and rendering the fat. Add diced onion and garlic, sauté until tender but not caramelized. Add to the potatoes.
Combine mustard, honey, Apple cider vinegar and spices in a small bowl. Add to the potatoes.
Toss the potato mixture until combined. Add parsley and chive, and toss to combine. Serve warm, or chill and serve cool.
Polish White Borscht Recipe (Bialy Barszcz)
Idea for easter!
Ingredients
- 1 pound smoked kielbasa
- 6 cups water
- 2 tbsp. unsalted butter
- 1 leek tough green parts trimmed, sliced
- 1 small onion sliced
- 3 cloves garlic minced
- 2 medium potatoes peeled and diced
- 1 teaspoon marjoram fresh or dried
- 2 bay leaves
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tablespoons horseradish
- 2 tablespoons chopped dill
- 1 tablespoon chopped parsley
- 4 hard-boiled eggs cut in half or into wedges
Directions
In a Dutch oven or saucepan, cook the kielbasa; pour the liquid and kielbasa into a bowl. Set aside.
Return saucepan to medium heat. Add butter, leek, onion, and garlic; cook until soft, about 5 minutes.
Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender, for about 20 minutes.
Discard bay leaf and, using an immersion blender or a food processor, purée soup (leave some chunks if you desire).
Whisk flour and sour cream together until smooth. Pour the mixture into the soup. Simmer until thickened.
Cut the kielbasa into slices and add to the soup. Stir in horseradish. Garnish with dill, parsley, and hard-boiled eggs sliced in half or into wedges.
Attributions
Rehosted without the SEO cruft from https://all-thats-jas.com/polish-white-borscht-breakfast-soup-recipe.html
Mountain Dew Cheesecake swirl
Based on the Italian Ricotta Cheesecake, this variation uses a Mountain Dew reduction syrup both to flavor the cake, and as a swirl.
Ingredients
- 6 cans Mountain Dew (72oz, or 2130ml)
- Green food coloring
- Batter for Italian Ricotta Cheesecake
Directions
Add approximately 2L of Mountain Dew (six 12oz cans) to a 3qt sauce pain and simmer until reduced to a syrup, about 2 hours. Syrup volume will be about 10% of the original volume (250ml).
Add two to three drops of green food coloring to enhance color.
Divide syrup to two heatproof containers and cool.
Add half of the syrup to the cheesecake batter and combine.
(Option 1) Drizzle remaining syrup over top of the cheesecake prior to baking. Using a toothpick or narrow chopstick, etch a pattern I to the cake and prepare as directed. Prepare cheesecake per instructions.
(Option 2) Prepare cheesecake per directions, and chill overnight. Warm remaining syrup until it flows easily. Add 1 tbsp cool water and combine, then coat finished cheesecake with syrup. Chill 3 hours, until set.
Steel-cut oatmeal cookies
Steel-cut oats give a these cookies a rich, nutty flavor.
Compared to rolled oats and instant oats, steel-cut oats require additional hydration, which can be achieved with a cooler oven and longer cook times, or an overnight rest in the refrigerator before baking.
Ingredients
- ¾ cup unsalted, room temperature butter (1½ sticks)
- 1 cup packed brown sugar
- ¾ cup granular sugar
- 1 teaspoon baking poweder
- ½ teaspoon baking soda
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons vanilla extract
- 2 tablespoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon grated nutmeg
- ¼ teaspoon ground clove
- 2 cups steel-cut oats
- ¾ cups raisins or dried cranberries
- ¾ cups chopped pecans (optional)
Directions
Sift together flour, cinnamon, allspice, clove, nutmeg, salt, baking powder and baking soda, then sift again until well combined and no lumps remain.
Cream butter until pale and stiff, then add sugars and beat until light colored. Add each egg one at a time and beat until just incorporated. With stand mixer on low, add flour in thirds until just incorporated. Fold in oats, dried fruits and nuts until combined. Do not overwork the dough.
Turn out dough onto a sheet of plastic wrap and roll into a log. Refrigerate dough overnight to several days, allowing the oats to hydrate and flavors to develop.
Preheat oven to 350°F. Using spoons, drop 2 oz balls of dough onto a parchment lined baking sheet or silpat. Bake 20-30 minutes until browned around the edges. Rest cookies on the tray 5 minutes before transferring to a rack to completely cool.
Makes approximately 32 cookies.
Ranch Dressing
Also called American Dressing by our European friends.
Ingredients
- 3 tbsp mayonnaise
- 3 tbsp buttermilk
- 1½ tbsp grated Parmesan cheese
- ½ tbsp grated horseradish
- 2 tsp fresh cracked black pepper
- 2 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp dried dill
- 1 tsp dried chives
- ½ tsp crushed red pepper
- Pinch of salt, to taste
Directions
Combine well and chill.
Mamajuana Is a Low-Effort Cocktail Project That Pays Off Big Time
Garlic & black pepper Jerky
Wet cure ratios per 1lb of beef
Ingredients
- 200ml water
- 100ml soy sauce
- 50ml Worcestershire sauce
- 50ml honey
- 30g salt
- 2g PP#1 (optional)
- 2 tbsp granulated garlic
- 2 tbsp fresh ground black pepper, medium grind
Directions
Combine cure ingredients and blend well. Marinate meat at least 24 hours, up to a week.
Dry/smoke meat per usual. If using PP#1, jerky is shelf stable up to 1 week, or up to 1 month refrigerated.
Braised Rice
Braised rice yields a texture and chew similar to rice cookers and pot-in-pot pressure cooked rice. While more work, braised rice does not scorch or burn, minimizing waste.
Ingredients
- 2 cups Jasmine or basmati rice, washed and drained
- 3 tbsp peanut oil
- 1-2 tbsp salt
- 3 bay leaves
- 2½ cups water, approximately
Directions
Preheat oven to 235°F.
Rinse rice under cold water in a fine sieve until water runs clear. Set aside to drain.
In an oven-safe, lidded pot, heat 3 tbsp peanut oil until shimmering. Add drained rice and toss in hot oil until coated. Saute rice u til aromatic, and rice grains look like little ice cubes. Top up with water until rice is covered to a depth of the first index finger joint above the rice. Season with salt, and stir to combine. Add bay leaves and raise to a simmer. Cover tightly and transfer to oven.
Cook rice, covered, 30-35 minutes at 235°F. Remove rice from oven, discard bay leaves, fluff and let stand uncovered for 5-10 minutes until slightly cooled and sticky.
Serve stew over rice, garnished with green onion or chive.