Steak 'n Shake Seasoning

Steak 'n Shake Seasoning - Copy Cat 

 

 

Fits in a 4 ounce spice jar

4 Tablespoons salt
1 Tablespoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons sugar
¼ teaspoon paprika
¼ teaspoon turmeric

Idaho Fry Sauce

 IDAHO FRY SAUCE

 

 The sauce waiting patiently for the fries to be done.

 

1 Cup + 2 Tablespoons mayonnaise (234g)
½ Cup Ketchup (136g)
¼ Cup sugar (50g)
2 Tablespoons red wine vinegar
1½  teaspoons Worcestershire sauce
½ teaspoon salt
½ tsp onion powder
¼ tsp dry mustard
⅛ teaspoon paprika
 

Mix it up, keep it in the fridge, covered. It fits great in a pint canning jar.  It tastes better if you let it sit for 30 minutes before use and stir it again.

If you want it more spicy, use more paprika.

It's OK to use light mayo, tastes just as good, and we're trying to save calories while eating french fries.  😅

Speaking of fries, Lamb Weston "Grown in Idaho" Hand Cut fries are really good.  I air fry for 10 minutes at 350 for one serving.  Your mileage may vary.

 

Almost forgot the fry seasoning!  Steak n Shake Copy Cat Seasoning
 

Waffle of Insane Greatness

 Waffle of Insane Greatness

From  Aretha Frankensteins in Knoxville or Chattanooga, TN via The Food Network

¾ cup flour (90g)    
¼ cup corn starch (40g)    
1½ tsp sugar
¼ tsp baking soda    
½ tsp baking powder    
½ tsp salt    

1 cup buttermilk
⅓ cup vegetable oil
¼ tsp baking soda    
1 egg
¾ tsp vanilla

Combine dry ingredients, mix well.  

Combine milk, oil, egg, and vanilla, whisk it up.

Add wet to dry, mix until smooth.

Let sit covered for 30 minutes at room temperature.

Use ½ cup per thin waffle, cook on medium setting until no longer steaming. I get 4 waffles from one batch.

This can make Belgian style waffles, too, the restaurant does.  I don't know how many you'd get from one batch.  It's about 2 cups of batter, so judge from that.

I've never been to this restaurant, but I think I need to go there!

 

Island Fried Rice

 

 

Island Fried Rice

3 Cups cooked rice (1 cup uncooked)
6-8 ounces ham or Spam, cubed
2 tsp oil
2 eggs
2 Tbls water
2 Tbls oil
2 tsp minced garlic (2 cloves)
1/4 cup sliced green onions
1 small can pineapple tidbits, drained, reserve juice
1/4 cup teriyaki sauce & pineapple juice, mixed

Heat the 2 tsp oil in a large skillet or a wok. Sauteed the ham, then remove it from the skillet. Beat the eggs and water together with a fork, add to skillet and scramble, breaking into small pieces. Remove from skillet.

Heat the 2 Tbls oil, and saute the garlic and green onions. This is where you can add an other vegetables you might want. DON'T BURN THE GARLIC! It gets bitter and yucky! Add the pineapple, then the ham and eggs. Stir well.

Stir in the rice, mix well. You can cook until the rice begins to brown if you like it that way. Stir constantly!

Stir in the sauce. Cook and stir until the rice coated.

This is good topped with more sliced green onions. 

Optional: Add a cup of peas and carrots, from a bag of frozen that cooks in the microwave.

Makes four servings as a side dish, or two big servings for pigs.

 

You need a BIG skillet for this!  Five quart size.  Like a fryer.  Doesn't have to have a lid, though.

 

 

 

I've never been comfortable with recipes that you can change around, but this is something that always turns out, no matter what things I throw into it. Tonight I had no green onions, but I tossed in a cup of frozen peas and carrots (cooked in the microwave first). The only time it wasn't good was the time I burned the garlic. In the Islands they love Spam. The first time I made it I used leftover Christmas ham. 

 

 

 

Alabama BBQ Sauce

 

Alabama White BBQ Sauce

There are those who think BBQ Sauce is just glorified ketchup.  They're not completely wrong.

  Printable text file

1 cup mayonnaise (240 grams)
¼ cup apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoon brown mustard
1 teaspoon lemon juice
1 teaspoon prepared horseradish
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper

Mix everything together. Store in airtight container (glass is best).  

Keeps 2 weeks in the fridge.

Add to meat AFTER cooking.

 

Makes about 20 Tablespoons at 50 calories each.  Use light mayo to reduce calories.

 

Excellent on grilled or broiled chicken. Grilled vegetables.  Also on pork chops, pork tenderloin, or anything else.

 

I've never been to Alabama, and now I don't have to...

I don't have a photo, it's sauce...

 

 

 

 

Fantasy Fudge

 

PRINTABLE RECIPE

FANTASY FUDGE

Ingredients

3 cups granulated sugar

3/4 cup butter or margarine*

2/3 cup evaporated milk**

12 ounces of semi-sweet chocolate chips***

1 (7 ounce) jar of marshmallow cream

1 teaspoon vanilla extract

1 cup chopped walnuts (OPTIONAL)

Directions

1. Butter a 9 x 13 inch cake pan. Or a big platter, or two pie tins.  

2. Mix sugar, butter, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.  

3. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

 

NOTES

* The original recipe called for Parkay margarine, because it's from Kraft Foods.  Butter makes it a bit creamier,but margarine works fine, too, so use whatever you have. 

** You can use a 5 ounce can.  (NOT sweetened condensed milk)

*** Check your package of chocolate chips, some only have 10 ounces nowadays.  You can also use semi sweet baking chocolate, chopped up.

 

This is from Kraft Foods, I didn't make it up.  Ha, like I'm that creative...  

There are a lot of shortcut fudge recipes out there, but this is the best tasting and worth the effort.

It makes enough to fill a 9 x13 inch cake pan, or a large platter.  (I have made this in pie tins for gifting, one fits into a gallon ziplock bag.)

 

 

Harvard Beets

 

When I found this recipe it was called "Grandma's Harvard Beets", but my grandma never made it.  Neither did my mom.  I made something similar a long time ago (but not in a Galaxy far, far way) but lost the recipe.   

People who don't like beets will eat this.

Anyway... this is for canned beets.  You could use fresh, but you'd need to cook them first.  And I'm too lazy for that.  *shrug*  

 

1/3 cup sugar
4 teaspoons cornstarch
1/3 cup white vinegar
1/3 cup beet liquid (from the can) or water
1 can (15 oz) diced or shoestring beets
3 Tablespoons butter1/4 teaspoon salt
1/4 teaspoon pepper

 

Drain the beets, reserving 1/3 cup liquid.

Stir cornstarch and sugar together.

Heat the vinegar and beet liquid in a saucepan, stir in sugar mixture.  Bring to a boil, reduce heat to medium and cook and stir until thickened.  (just a few minutes don't walk away from it).

Add beets, simmer until hot and the sauce is as thick as you want.   Stir in the butter, salt, and pepper.

 I have used sliced beets for this, but it's awkward. LOL