Bethany's Recipe Box

For a griddle recipe that replicates the classic Krystal burger, you'll need to use thinly pressed frozen beef patties and rehydrated onions, cooking them together on the flat top to create the signature steamed flavor. [ 1 ,  2 ,  3 ]  Ingredients  1 lb ground beef (80/20 blend is recommended)  1/2 cup dried minced onion  1/4 cup water, or enough to rehydrate onions  12 small slider buns or yeast dinner rolls  12 slices American cheese  12 dill pickle chips  Yellow mustard, to taste  Salt and pepper, to taste  Butter or oil, for the griddle [ 1 ,  2 ,  3 ,  4 ,  5 ]  InstructionsPrepare the patties  Roll the ground beef out onto a sheet of parchment paper until it's very thin, about 1/4 inch thick.  Using a pizza cutter or knife, score the beef into 12 small squares. Do not separate them.  Place the parchment paper with the scored beef onto a baking sheet and put it in the freezer for at...

I’ve missed this recipe ever since they took it off the menu years ago. I’m going to try this and see if it’s close! 🍝 Recipe: Olive Garden-Style Cannelloni al Forno Ingredients Filling 1 cup diced red onion   ½ cup diced celery   ⅓ cup diced carrot   2 Tbsp olive oil   2 cloves garlic, minced   1 lb ground veal   1 lb mild Italian sausage (ground)   1 lb ground chicken   ½ cup white wine   1¼ cups beef broth   1 tsp Italian seasoning   1 bay leaf   Salt & black pepper (to taste) 2 egg yolks   Sauces & pasta Pasta tubes (cannelloni shells) or you can make fresh pasta if desired.   1 (16 oz) jar high-quality marinara sauce (for bottom of baking dish)   For the cheese-cream sauce: 2 Tbsp butter 2 Tbsp all-purpose flour 1 cup milk ¼ tsp ground nutmeg   ¾ cup freshly grated Parmesan cheese   (Another version uses ½ lb Fontina cheese, ½ cup heavy cream, 5 Tbsp butter, ¼ cup Parmesan) for the cheese ...

INGREDIENTS 3 tablespoons butter 3 cloves of garlic, minced 1 medium onion, chopped Pinch of nutmeg (optional)  ¼ teaspoon cayenne pepper 1 ¼ cups heavy cream 2 9oz packages frozen chopped spinach, thawed and drained Salt and pepper to taste ⅔ cup shredded parmesan cheese, divided 3oz cream cheese 2 tablespoons breadcrumbs PREPARATION Preheat oven to 400 degrees F and grease a 2-quart baking dish. In a medium size saucepan, heat butter over medium high heat. Once butter is fully melted, add the minced garlic and chopped onion. Cook while occasionally stirring until onions have softened, approximately 5 minutes. Add the nutmeg, cayenne pepper, and heavy cream to the saucepan and simmer until the mixture has thickened, approximately 5 minutes. Mix in spinach, salt and pepper to taste, and ⅓ of the parmesan cheese, and cream cheese. Stir until combined. Pour mixture into the prepared baking dish and sprinkle the breadcrumbs and remaining ⅓ of parmesan cheese over the top. Bake 15-17 m...

https://www.tasteofhome.com/collection/cookies-grandma-knew-by-heart/ 47 Great looking cookie recipes!

1 cup Andouille sausage 1 cup Chicken thighs, boneless and skinless 1 cup Shrimp, peeled and deveined 1 cup Okra, sliced 1 cup Onion, diced 1 cup Green bell pepper, diced 1 cup Celery, diced 4 cloves Garlic, minced 4 cups Chicken broth 1 can Diced tomatoes, canned 2 leaves Bay leaves 1 tsp Thyme, dried 1 tsp Cayenne pepper to taste0 Salt to taste0 Black pepper 1 tbs Vegetable oil to taste0 Green onions, sliced (for garnish) to taste0 Parsley, chopped (for garnish) to taste0 Cooked rice (for serving) Cooking Directions 1. Prepare the Roux In a large pot, heat the vegetable oil over medium heat. Add the flour gradually while stirring constantly to create a roux. Cook until it turns a dark brown color, about 15-20 minutes. 2. Add the Vegetables Once the roux is ready, add the diced onion, green bell pepper, celery, and minced garlic. Stir and cook for about 5-7 minutes until the vegetables are softened. 3. Add the Meats Stir in the andouille sausage and chicken thighs. ...

FRANK BRIGTSEN’S MASHED POTATOES e two best mashed potato dishes I have eaten in my life were from my friend and famed New Orleans chef, Frank Brigtsen’s and at my grandmother’s dining room table (and I’d have a hard time choosing a winner between the two). INGREDIENTS 4 lbs. small red potatoes (preferably “B” size) 16 cups water 2 cups heavy whipping cream ½ lb. unsalted butter ½ cup potato water (the water in which the potatoes were boiled) 1 tablespoon salt ½ teaspoon ground white pepper INSTRUCTIONS Recipe from Frank Brigtsen – Brigtsen’s Restaurant Yield: 10 cups (10-12 servings) CHEF’S NOTES: Mashed potatoes seem like such a simple dish, and they are. However, I have learned many things about mashed potatoes over the years and one thing is true – little things can make a big difference. Whether you are using Idaho Russet potatoes or red potatoes, size does matter. I have found that smaller potatoes are better for mashing than large ones. e smaller potatoes come out sweeter and ...

ingredients 1 dozen fresh, head-on jumbo, wild (Louisiana) shrimp (10-15 count per pound) 3 tablespoons + 4 tablespoons unsalted butter, softened 1 teaspoon finely chopped fresh rosemary leaves 1/2 teaspoon fresh ground black pepper 3/4 teaspoon Chef Paul Prudhomme’s Seafood Magic seasoning (or your favorite low-sodium Cajun seasoning blend) 1 teaspoon minced fresh garlic 1 tablespoon Worcestershire sauce 3 tablespoons dark beer (enjoy the rest while cooking) 1/4 cup shrimp stock* directions IF SERVING PEELED SHRIMP: Peel the shrimp and devein, reserving the heads and shells for stock*. To make the stock, place the shrimp heads and shells in a small pot and add just enough cold water to cover the shells. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Strain through a sieve into a bowl and set aside. Or cool completely and freeze in ice cube trays until ready to use. Heat a heavy-bottom skillet over high heat for 1-2 minutes. Add 3 tablespoons of t...

Pecan Pie Frank Brigtsen - Brigtsen's Restaurant Yield: One 8 ½ inch pie For the dough: 1 cup all-purpose white flour ½ teaspoon salt 7 tablespoons cold unsalted butter ¼ cup ice water *Preheat oven to 350 degrees. Sift the flour and salt into a mixing bowl. Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse cornmeal. Be careful not to overwork the dough. Add the ice water and blend until thoroughly incorporated. Form the dough into a ball and blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting board. Roll out the dough, adding flour as necessary, to 1/8-inch thick. Place an 8 ½ inch pie pan face down on the dough and cut the dough to fit the pan, leaving a border of about 1 inch. Line the pan with the dough, trim the edges, and refrigerate until ready to use. For the filling: ½ cup darkly r...

Trout Meuniere with Shrimp & Pecans Frank Brigtsen - Brigtsen's Restaurant Yield: 2 servings Ingredients: 2 eggs 2 cups milk 2 cups all-purpose flour 5-6 teaspoons Chef Paul Prudhomme's Seafood Magic seasoning 2 5-ounce speckled trout filets ½ cup vegetable or peanut oil 5 tablespoons softened unsalted butter, in all 6 medium-sized peeled fresh shrimp ½ cup roasted pecan pieces 2 Tablespoons thinly sliced green onions ¼ teaspoon minced fresh garlic ½ teaspoon Lea & Perrins 6 Tablespoons shrimp stock ½ teaspoon lemon juice In a mixing bowl, add the eggs and whisk until frothy. Add the milk and whisk until thoroughly blended. Transfer the egg/milk mixture to a shallow pan and set aside. In a separate shallow pan, add the flour and 4 teaspoons of the seafood seasoning. Blend well and set aside. Heat the oil in a large (12") skillet over medium-high heat. Season both sides of the trout filets, lightly and evenly, with the seafood seasoning. (Use about 3/4 teaspoon per ...

Butternut Shrimp Bisque we had this great bisque at Brigsten’s on our first visit. A few things: This is a very time consuming recipe if you’re cooking it the first time. You’ll have extra shrimp stock. Freeze it in batches for future batches. One Butternut squash made enough cubes for 2 batches so I cut up and froze half of it for next time. The recipe made (4) containers of soup. Frank Brigtsen - Brigtsen's Restaurant Yield: 6 servings Ingredients: 3 Tablespoons unsalted butter 2 cups diced yellow onion 1 bay leaf 4 cups butternut squash (peeled, de-seeded, and diced into ½ - inch cubes) (about half of a butternut squash) Whole Shrimp- enough to peel 2 cups. Probably 2-3 pounds. I used jumbos because there are less of them to peel. Fresh is definitely best because they’re hard to peel once they’ve been frozen and you want your stock made from the freshest shrimp possible! 2 ¼ teaspoons salt 3/8 teaspoon ground cayenne pepper (I subbed 2 tsp hot sauce) 1/8 teaspoon ground white pe...