How to make Egg Salad & Bacon Sandwich
Here is a video about how to make some delicious egg salad. It os hard to put a recipe for this recipe since I go by taste and looks. Here is what I used
12 eggs
mayo
mustard
salt and pepper
sweet pickle relish
dill pickle relish
Kitchen scarfs: jennimcqueen@comcast.net
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THE EASIEST BISCUIT RECIPE! (sour cream & onion)
Welcome!
I still don’t know what we’re doing, but here's a video on how to make wonderfully flaky Sour Cream & Onion Biscuits!
These biscuits are simply fantastic! Using sour cream really helped make the biscuits moist, and adds a rich and tangy flavor. You won’t find an easier recipe for biscuits. SERIOUSLY!
INGREDIENTS!
313g All purpose Flour
1/2 Tsp Baking Soda
1 3/4 Tsp of Baking Powder
1 1/4 Tsp of sugar
1 1/2 Tsp kosher Salt
1 Tsp of fresh cracked black Pepper
1 1/4 Cups of Sour Cream
12 Tbsp of butter
8 Scallions
PREHEAT YOUR OVEN TO 425F
1. Slice your 8 scallions into small pieces CROSSWISE, not diagonally, and set aside
2. Melt 2 Tbsp of chilled unsalted butter. I used the microwave because I was too lazy to use the stove.
3. In a large bowl, combine your dry ingredients and whisk
4. Cube up your butter into 1/2” pieces, make sure the butter is as cold as possible so only take it out of the fridge when you’re ready for this step.
5. Add the butter to your dry ingredients and toss around to get it nice and coated. Now get weird with it and start smashing it between your fingers and flatten between your palm until there are tiny pea-sized bits.
6. Add your scallions and toss to distribute evenly.
7. Now create a well in the center and add the sour cream. Use a fork and start working in circles. Once it starts to look like a shaggy dough, start folding the dough over itself a few times.
8. Knead the dough on a lightly floured surface twice. Work the dough into a rectangle about 8x4” in size and 1” thick. Fold the dough over on the short sides then work it back in to the same size rectangle, and repeat the fold.
9. After folding, work the dough into the 8”x4” rectangle. Cut in half lengthwise, then cut each half into 4 squares for a total of 8 biskies
10. Transfer your biscuits on to your baking sheet and gently brush with your melted butter, then sprinkle with some sea salt
11. Bake for 18-22min at 425F, or until golden brown
12. ENJOY!
#MollyBaz #Biscuits #SourCreamandOnion #Dynamite
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Dill Ham Salad, Use that Leftover Ham today!
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Episode 68.1 – Redhead Creamery – 4 Cheese Tasting
Alise Sjostrom with Redhead Creamery talked about and tasted 4 cheeses along with 1 that just won at the Good Food Awards! You can order your cheese and taste with us. Here’s what we did.
To join us in the Virtual Cheese Tastings you have 2 choices of Cheese Boxes, the Family & the Platter Ready, we will be tasting from the Plater Ready, but you can sample the same cheeses with the Family.
The Family $ 50.00
Lucky Linda Clothbound Cheddar
Margie Cave Aged Cheddar
Little Lucy Brie
Henry's Havarti
To order the Family Cheese Box go to:
The Platter Ready $ 110.00
Lucky Linda Clothbound Cheddar
St. Anthony Washed-Rind Original
Little Lucy Brie
Cheese board
Cheese knife
Red Table Meat's Salumi
Terroir Chocolate
Treat Nuts
Bare Honey
To order the Platter Ready go to:
If you would like to sample out the Henry’s Havarti, you can add it on at additional cost.
Redhead Creamery Little Lucy Brie
This smooth and creamy brie is a little special to us. Named after Lucas and Alise's daughter, Lucy - it's small, cute and simply irresistible. Perfect for two to three for an appetizer, on the grill or baked with pistachios and balsamic, our Little Lucy Brie will have you coming back for more. This cheese continues to breakdown (or gets creamier) as it ages. Depending on your taste, enjoy the Little Lucy brie while young for a more grassy, light mouth feel. If you like it a bit more stinky and creamy, let it ripen in your fridge a little longer (1–2 weeks). It will continue to break down from the outside in and will be soft and gooey at room temperature.
Redhead Creamery Little Lucy Brie
Redhead Creamery Henry's Havarti
Redhead Creamery Lucky Linda Clothbound Cheddar
Redhead Creamery Margie Cave Aged Cheddar
Redhead Creamery North Fork
Redhead Creamery Little Lucy Brie
The Preservation Society Fig Spread
Effie’s homemade Original Oat Biscuits
81 Bay Brewing Company Coffee Porter
Redhead Creamery Henry's Havarti
Young, mild, and tangy. Given the name and the characteristics of the cheese, it is no surprise that it was named after Alise and Lucas’s son, Henry. This cheese easily melts, much like our hearts when we spend time with Henry. This cheese can only be found online or in our on-farm cheese shop. Perfect on sandwiches, providing just the right amount of extra flavor without being overpowering.
Redhead Creamery Henry's Havarti
Girl meets Dirt Rhubarb Lavender
Rustic Bakery Rosemary & Olive Oil Organic Sourdough Flatbread
Persimmon Hollow Brewing Company Beach Hippie IPA
Redhead Creamery Lucky Linda Clothbound Cheddar
Aging in our cheese caves under our plant right now is our delicious recipe for our Lucky Linda Aged Farmhouse Cheddar. Aged for a minimum of 6 months, Lucky Linda is a smooth, savory cheddar unlike anything you’ve ever had. We allow the natural molds found in the air to grow on the surface of our cheese wheels, creating a unique look and flavor only found on our farm. Lucky Linda Aged Cheddar was named after Alise’s mom, Linda and the idea of ‘luck’ that Redhead Creamery was able to get cheese made after some of the hardships it went through. Padua, a small town just north of Redhead Creamery and Jer-Lindy Farms, is also nearby. A town with Irish heritage, Padua is the ultimate St. Patrick’s Day headquarters. Luck is simply in the air.
Redhead Creamery Lucky Linda Clothbound Cheddar
Fat Toad Farm Irish Whiskey Cream - Heavy cream & Irish Whiskey
Rustic Bakery Tart Cherry, Cacao Nib & Almond Artisan Crisps
Cigar City Brewing Tocobaga Red IPA
Redhead Creamery Margie Cave Aged Cheddar
Our cave-aged Margie Cheddar is notably the sharpest cheddar we make. When you dig in, you may discover tyrosine crystals, a form of calcium lactate that looks and tastes much like salt that’s found in several aged cheeses. This aged cheddar crumbles easily and is the perfect cheese to add to your cheeseboard. The Margie Cheddar gets its name from Redheaded sister number 4, Maggie, who would also describe herself as sharp, fruity, and becoming a little salty with age.
Redhead Creamery Margie Cave Aged Cheddar
Bonnie’s Jams Red Pepper Jelly
Effie’s homemade Corn Biscuits
Cigar City Cider & Mead Apple Pie
Top 10 Untold Truths of Lay's Chips
Here's a list of the Top 10 Untold Truths of Lay's Chips. Lays are among the most popular chips in the world. Today we count down 10 things you didn't know about Lays Chips.
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Lay’s chips are by far one of the most iconic snack foods in America and the rest of the world. There is no snack chip sold today that is more famous than those produced by Lay’s. There are many things about the company behind Lay’s that many may know little about. These surprising facts may make your jaw drop. So we suggest that you keep the munching for after. The last thing anyone wants to do is lose a precious chip due to being startled. Time to dip into the top 10 untold truths of Lay’s chips.
If you enjoyed this list of the top 10 untold truths of Lay's Chips, then comment: #Lays #Chips #Food
TIMESTAMPS:
0:34 Lay’s chips were sold out of the back of a car
1:47 The Birth of Frito-Lay
3:11 A surprising number of potatoes are in each bag
4:04 In the beginning, there were only two flavors
5:26 Lay’s has regional variations
6:32 50 flavors of Lay’s in the USA
8:09 Lay’s are sold under different brand names around the world
9:17 Some flavors exist only in certain countries
10:29 Earn a cool million dollars for a new flavor
11:48 The first snack commercial was for Lay’s chips
SUMMARIES:
- Where do you buy your favorite flavors of Lay’s chips? Did you answer convenience store or grocery store? If so, then you don’t share something in common with the first customers of Lay’s chips.
- Have you ever looked at a bag of your favorite chips and wondered what the Frito-Lay thing was all about? After all, Lay’s potato chips and Fritos corn chips are different products entirely. Well, there’s a long story behind this merger and we’ll condense it here.
- How many spuds do you think it takes to make a bag of potato chips? Would you be surprised to learn that each bag has four to five medium size potatoes in it? It may be surprising considering that a bag of chips doesn’t seem to weigh all that much.
- Think back for a minute to the last time you were at the supermarket buying chips. How many varieties of Lay’s did you see? You probably saw more than it’s possible to count. Today, we have what seems like an endless variety of chips to choose from.
- It should come as no surprise that people in different parts of America prefer different flavors. Anyone who has traveled around the country knows that the food isn’t the same across the board.
- Lay’s has a flavor for everyone out there. It doesn’t matter if you’re a boring person who just likes the Classic or if you’re someone who likes things Flamin’ Hot. Who knows, you may be the type who likes Dill Pickle flavored chips. The variety is why many people keep coming back to Lay’s.
- You may be eating a Lay’s product without even knowing it. If you live in the United Kingdom, then you might be eating Walker’s brand chips. Those in Australia know them as Smith’s. If you’re in Mexico, then it’s Sabritas for you.
- You can travel all over the world and munch on Lay’s products. That doesn’t mean you’ll have access to all the flavors that you know and love. You may be surprised to find out that your favorites aren’t on the shelves in supermarkets in certain countries.
- Everyone out there has at some point thought they could come up with a winning flavor of potato chips. Lay’s has now given a few lucky people the opportunity to have their own flavor. You may have heard of the popular Do Us A Flavor campaign.
- What would television be without advertisements for snacks? How else would we know which new flavors to run out and buy? It’s hard to believe that there was once a time without advertisements for our favorite snacks.
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Sour Cream & Dill Muffins - Delight Of The Bite
These little bundles of YUM are so, so easy and quick to make. Not to mention incredibly tasty, tender, moist and melt-in-your-mouth good. A recipe my mom made for years that she got from the Virginia Junior League (probably from a friend since we're from Seattle!). Here's what you need to know...
Sour Cream & Dill Muffins (Makes 24 mini muffins)
2 cups all purpose baking mix (like Bisquick for example)
4 T melted butter
1 cup light sour cream
1 tsp dried dill
Mix all ingredients together and drop evenly into mini muffin tins (or drop directly only a baking sheet or in regular sized muffin tins). Bake at 400 degrees for 9-10 minutes. Bake 2-3 more minutes if you make larger sized muffins.
These are delicious on their own but they pair great with soups, salads, or even eggs in the morning. So easy and so quick!!! A Win-Win!