The Cantina Cuisine – food talk, recipes and more

I like the pretzel stick lightsabers and marshmallow TIE fighters, I think I'm gonna try those out.

 

I'm craving for Ice Cream recently. Do you know any new and interesting brand to try?

 

Not sure if I have posted this already, I make this about 2 or 3 times a year since it is crazy not all that good for you with all of the cream and cheeses... One of those times a year is my mom's birthday (she passed away a while back). I don't know what it is called, but she used to make it for us now and then and it was always one of my favorite "treats" of hers. I took pictures when I made it last. If I have posted this already, please ignore.

Here are the layers of the casserole. In the pan on the left is ground beef, tomato sauce and tomato paste. Seasoned with garlic and pepper. The white mixture is a container of sour cream, a bar of cream cheese and a container of cottage cheese. In the dish is cooked egg noodles as the bottom layer.

Spoiler: image heavy

The next layer is half of the meat sauce.





The third layer is all of the white mixture.






After that you layer the last of the noodles, the rest of the meat sauce and cover liberally with grated or shredded parm, then bake on 350 for 30-40 minutes till it's hot all through.

It comes out at about 13 gabillion calories per serving, but is pure comfort.

 

Yep. I take no responsibility for those who take up the challenge. Just the messenger.

 

That is how healthy food looks like.

 

More like a unhealthy temptation.

 

man, i would love a gingerbread star destroyer for Christmas! this is awesome (and tasty!):

 

Sausage, Eggs and Cheddar fried up for breakfast. Garlic butter toast and Hot black coffee.

 

I don't have any pictures to offer, but here's one that folks around here like when I make it.

This is best done with a gas range. I can't speak for electric ranges; we don't use them.

Burgers.

1. Straight angus beef.
2. Pan
3. Put a good amount of olive oil in the pan, about a quarter inch of it.
4. Heat that up before putting the burger in.
5. Once hot, drop the burger in (preferably frozen - if you make your own patty, I suggest freezing it first)
6. Once in, dump a heavy amount of salt on it (I don't use measuring tools, sorry folks)
7. Dump at least a neck of an Amber of your choice into the pan (I use this one, because it doesn't have gluten and that works well for not weighting things down, and it has a stout bitterness that balances well against the sweet side of this build...but go with whatever floats your boat).
8. Drop a cap's worth or so of balsamic vinegar around on the burger as well.
9. Cover the pan.
10. Once ready, flip. And by ready, I mean not fully done, but starting to grey.
11. Once it's flipped, salt again and toss in a few chives.
12. Cover.
13. Flip again once grey on the currently cooking side.
14. Once flipped, pour on a decent amount of real maple syrup...real syrup like those often in glass; not cheap corn syrup maple flavored plastic bottle syrup.
    It's about, oh, I don't know...somewhere around a table spoon, maybe a bit more?
    Just pour it directly on it and close it.
15. Dice up onions and mushrooms, and slice one or two rings of the onion in addition to the diced onion.
    Open up and toss all that slaw in there to simmer with the still cooking burger.
    I like placing the rings on the burger, and the slaw around it.
16. Once the current side is pretty much fully finished, flip it.
17. Once it's flipped, dump in a decent amount of Carolina style BBQ sauce (get a good one) into the pan, but not on the burger.
    The Carolina style is good because it has a sweet and tangy style due to usually having vinegar in it. If you prefer a more smokey or sweet style, go for it.
18. Mix the BBQ sauce around in the pan with the oil.
19. Move the burger around in the BBQ and flip it back and forth to get both sides covered.
    Make sure the slaw gets a good contact and smothering as well.
20. Cover and let the currently cooking side finish to done.
21. Turn off the burner once done, leave sit, toss on a slice of cheese (I got with either cheddar, white American, or Swiss, but go with your choice of taste).
22. Cover with the burner off.
23. Let the cheese melt until it's almost a sauce type liquid goop that's running partially off into the pan.
24. Mayo up a toasted kaiser roll, add veggies of your choice (I go with lettuce, salted tomato, and sliced dill pickle chips).
25. Plop your patty on the bun.
26. Pick out the onion ring slices and place them on the burger.
27. Scoop out your onion and mushroom slaw and drop it into the onion ring (onion ring helps keep it in place).
28. Scoop any goodies left behind like that runny cheese and get that on there too!
29. Toss a few extra crushed chives on if you like.
30. Eat.

Also...sometimes, I toss in a wide and thick cut hickory smoked strip of bacon.

Warning...this is JUICY and MESSY. You will need hand towels; napkins are no match for this burger.

Cheers,
Jayson

 

I'm curious about the "Breakfast Tako-danas".

 

@DarthSnow where did you get this?? : D

 

@RockyRoadHux, this reminds me of that Star Wars menu near the cinema we went to. Too bad we couldn't try it out... This one looks much cooler anyways.