Fried Pickles Disneyland Copycat Recipe

 Fried Pickles Disneyland Copycat Recipe

Ingredients

• 2 cups peanut oil for frying
• 12 Pickle Spears

Wet Batter

• 3/4 cup all-purpose flour
• 1 cup buttermilk
• 1/2 teaspoon dried dill
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1 egg

Dry Ingredients

• 1 cup Panko breadcrumbs
• 1/4 cup grated Parmesan Cheese

House Dipping Sauce

• 1/4 cup mayonnaise (heaping 1/4 cup)
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce I used Cholula)
• 1/4 teaspoon Lawry's Garlic salt
• 1/4 teaspoon black pepper

Instructions

1.                Heat oil in a medium saucepan filled 1/4 pan full over medium heat until it reaches 350-375 degrees F.

2.                Place all pickle spears onto a paper towel lined plate, pat dry trying to remove access liquid from pickles.

3.                To prepare wet batter, place flour, buttermilk, dill, paprika, pepper, baking powder and egg into a large mixing bowl, stir until well combined.

4.                Place Panko and Parmesan Cheese into a shallow dish, stirring to combine. Take one pickle at a time, and dip into wet batter, then press into bread crumb mixture firmly to coat all sides. Carefully place fried pickles into oil, frying until golden brown on all sides. Remove and transfer to a paper towel lined plate to drain oil. Continue this process until all pickles are fried.

5.                To prepare house dipping sauce place mayonnaise, ketchup, worcestershire sauce, hot sauce, garlic salt and pepper into a small bowl, stirring to combine. Transfer warm crisp pickles to a serving plate and serve with dipping sauce or Ranch dressing.

Creamy Lemonade

 Creamy Lemonade

Servings: 6 servings

Ingredients

• 2 medium to large lemons, washed
• 2 cups water
• 1/3 cup granulated sugar
• 1/2 cup cream

Instructions

1.               Slice the lemons into quarters

2.               Place the lemons in your blender. Add the sugar and water and blend until smooth. This took about 15 seconds. Note: a food processor will also work for this.

3.               Strain the mixture through a mesh sieve, pushing all the liquid through. Discard the solids.

4.               You'll be left without about 3 cups of a thick lemonade.

5.               Pour this back into your rinsed out blender, and add the cream. Blend briefly, about 5-10 seconds, to combine. This will whip the cream slightly and you'll have a thick creamy lemonade.

6.               Pour over crushed ice and serve.

 

Knotted Butter Rolls

 Knotted Butter Rolls

Ingredients

• 1 ½ Tablespoons Yeast
• ¼ cup Warm Water (about 110 degrees and slightly warm to the touch)
• 1 teaspoon Sugar
• ½ cup Butter
• ½ cup Sugar
• 1 cup Whole Milk (warmed)
• 3 large Eggs
• 5 to 5 ¼ cups Flour (plus more if too sticky)
• 2 teaspoons Salt
• 4 to 8 Tablespoons Butter (softened)

Instructions

1.               In a stand mixer, add yeast, warm water, and 1 teaspoon of sugar and let sit for 5 minutes. Add warm milk, sugar, butter (softened) and eggs.

2. Add flour and salt. Mix for 5-7 minutes. Watch for the dough to start to come off the sides of the bowl. Add 1-3 Tablespoons of flour, if needed.
3. Cover the bowl and set aside to rise in a warm place until double in size, about 2 hours.
4. On a lightly floured surface, roll the dough into a large rectangle (about the size of a silicone mat). Spread 4 Tablespoons of softened butter (microwave until half if melted, then stir together to make a butter paste) all of the dough. Then fold into thirds (lengthwise - so they are layered on top of each other). Cut into 1-inch strips along the width. Then tie the strips into a knot (you may need to stretch them a bit first). Place on a parchment paper-lined baking sheet. Allow some room for the rolls to expand a little.
5. Let rise for 30-45 minutes. While rising, preheat oven to 350 degrees. Bake for 14-17 minutes or until a light golden brown color. Brush rolls with the remaining 4 Tablespoons of softened butter. Serve warm or store in an air-tight container.

https://www.modernhoney.com/knotted-rolls/

 

Rotini, Peas and Cheese

 Rotini, Peas and Cheese

Ingredients

• 2 slices bacon
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 2 cloves garlic minced
• 1 1/2 teaspoons all-purpose flour
• 2 teaspoons Dijon mustard
• 1 cups milk
• 1 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 16 ounces rotini or bowtie pasta
• 3/4 cup frozen green peas, thawed

Instructions

1.               Bring pot of water to a boil and add rotini noodles, cooking until al dente. Drain, but reserve one cup of the pasta water.

2.                 Meanwhile, cook bacon in skillet over medium heat. Remove bacon and chop or crumble.

3.                 Leaving the bacon grease in the skillet, turn heat up to medium-high. Add butter and oil and stir with a wooden spoon. Add onion and saute for 5 minutes, stirring occasionally. Add garlic and sauté for another 30 seconds.

4.                 Add flour and cook for 1 minute, stirring constantly. Stir in mustard. Gradually add 1 cup milk, whisking continuously; bring mixture to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes. Add cheese and season with salt and pepper. Whisk until smooth.

5.       Drain hot pasta and immediately toss it with the cheese mixture. Add in peas and bacon. If mixture is too sticky or thick, add small amounts of pasta water to loosen.

https://amandascookin.com/rotini-peas-cheese/#wprm-recipe-container-24954

 

BLACK BEANS AND RICE WITH SMOKED SAUSAGE

 BLACK BEANS AND RICE WITH SMOKED SAUSAGE

INGREDIENTS

·        2 cups uncooked rice, mix of brown and white (use rice measuring cup)

·        1 tablespoon olive oil

·        1 yellow onion, diced

·        1 smoked sausage, sliced in half moons

·        2 cloves minced garlic

·        1 tablespoon cumin

·        1/2 teaspoon oregano

·        2 cans Chili Beans with sauce

·        1 can Black Beans, rinsed and drained

·        1 can diced tomatoes with green chilies

·        salt and pepper, to taste

INSTRUCTIONS

1.   Prepare rice in rice cooker.

2.   Heat the oil over medium heat in a large stove top skillet or cast iron pot.

3.   Add the onion and sausage and saute for 5 minutes, until tender and fragrant. Add garlic and cook until fragrant, about 1 minute.

4.   Then stir in the cumin and oregano. Saute for an additional minute.

5.   Add the chili beans with sauce, drained black beans, and diced tomatoes with green chilies. Stir to combine.

6.   Season to taste with salt and pepper and stir well. Simmer for 20 minutes on low, stirring periodically.

7.   Stir rice into bean and sausage mixture and serve or serve rice on the side and scoop black bean mixture on top in each bowl or plate.

 

https://www.goodlifeeats.com/easy-black-beans-and-rice-with-smoked-sausage/#mv-creation-301-jtr

Butter Pecan Cookies

 Butter Pecan Cookies

 

Ingredients

Dough

• 1 cup (142g) pecan halves
• 2/3 cup (142g) light brown sugar, packed
• 2/3 cup (131g) granulated sugar
• 8 tablespoons (113g) unsalted butter
• 1/2 cup (92g) vegetable shortening
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 3/4 teaspoon butterscotch flavor
• 1 teaspoon cider vinegar
• 1 large egg
• 2 cups (240g)  All-Purpose Flour

Topping

• 1/3 cup (67g) granulated sugar
• 1/4 teaspoons salt, to taste

Instructions

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. Place the pecans in a single layer in a pan, and toast until they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside to cool, then chop coarsely.
3. In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
4. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
5. Mix in the flour, then the chips and toasted nuts.
6. Chill for about 4 to 5 hours; or overnight.
7. Mix the 1/3 cup (67g) sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides.
8. Bake the cookies for 7-10 minutes. Do not overbake.

King Arthur

Lemon Poppyseed Muffins

 These are the best lemon poppyseed muffins I've made - really moist and flavorful.

Lemon Poppyseed Muffins

Yield: 24 muffins

Ingredients

• ½ cup Oil
• 8 Tablespoons Butter (melted)
• 2 cups Sugar
• 4 large Eggs
• 2/3 cup Buttermilk or Milk
• 1 ½ cups Sour Cream or vanilla greek yogurt
• 2 Tablespoon Fresh Lemon Juice
• 4 Tablespoons Lemon Zest (from about 4 lemons)
• 4 cups Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 4 teaspoons Poppyseeds

Lemon Glaze:

• 1 ½ cups Powdered Sugar
• 3 to 4 Tablespoons Lemon Juice
• Sparkling Sugar

Instructions

1.                 Preheat oven to 350 degrees. Spray two 12 cup muffin tins or muffin tin liners with non-stick cooking spray. I suggest using liners if you are making jumbo muffins.

2.       In a large bowl, mix together oil, butter, and sugar for 2 minutes until smooth and creamy. Add in eggs, buttermilk, sour cream, lemon juice, and lemon zest. Stir until completely combined.

3.       Fold in flour, baking powder, salt, and poppyseeds. Scoop into muffin tin liners, filling almost to the top (over ¾ full). Sprinkle with sparkling sugar.

4.       Bake for 17-21 minutes.

Lemon Glaze:

1.                 In a small bowl, mix together powdered sugar and lemon juice. Start with 3 Tablespoons of lemon juice and add more for a thinner glaze and more pronounced lemon flavor.

2.       Once the muffins are done baking, let cool for about 10-15 minutes. Place glaze in a piping bag or place in a sandwich-size Ziploc bag and snip one edge of the bag. Run the glaze along the muffin in a zig-zag pattern.

https://www.modernhoney.com/lemon-poppyseed-muffins/#recipe