Mintthinsritz Recipes
FRESH MINT SYRUP
Provided by Food Network
Time 1h10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.
MISSISSIPPI SLUGBURGER
I'm showing you my take on one of America's strangest hamburgers, and certainly the hamburger with the strangest name. But don't worry, this is 100% mollusk free. The name comes from the fact that these used to cost a nickel-and in the past, the slang term for nickel was "slug."
Provided by Chef John
Categories Hamburgers
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
- Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
- Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
- Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
- Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
- Dampen your fingers with water and form mixture into hamburger patties.
- Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
- Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 16.1 g, Cholesterol 54 mg, Fat 15.1 g, Fiber 1.2 g, Protein 16.1 g, SaturatedFat 5.8 g, Sodium 735.8 mg
MINT THINS- RITZ
Make and share this Mint Thins- Ritz recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 20m
Yield 35 cookies
Number Of Ingredients 4
Steps:
- MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
- DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
- REFRIGERATE 30 minute or until chocolate is firm.
- Chocolate-Peanut Butter Cookies.
- Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.
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