Tempura Pretzel Bread With Ice Cream

Tempura Pretzel Bread With Ice Cream
 
Author:
Ingredients
  • 8-10 pcs. Labriola Pretzel Bread, cut into 1 -2” pieces
  • ¾ cup beer (do not use a dark beer!)
  • ¾ cup rice flour
  • ¾ teaspoon salt
  • ¼-1/2 teaspoon scichimi togarashi (optional)
  • 1 teaspoon garlic powder (optional or to taste)
  • vegetable oil (for deep frying)
  • 1 cup chocolate sauce
  • 1 cup caramel sauce
  • powdered sugar
Instructions
  1. In a bowl whisk beer with the rice flour until very smooth.
  2. Add in salt and garlic powder and chili pepper (if using).
  3. Let sit out at room temperature for 10 minutes.
  4. Heat oil to 375 degrees.
  5. Dredge the pretzel bread into the batter coating completely with batter, letting any excess drip off.
  6. Deep-fry turning once until golden (about 3 minutes).
  7. Transfer to a plate lined with paper towels.
  8. Place tempura pretzel bread in a bowl, add your favorite ice cream.
  9. Top with chocolate sauce, caramel sauce and powdered sugar.

 

Slow Cooker Italian Beef

We recently got a part of a cow that was butchered. With one of the roasts we received, we tried to make Italian beef for sandwiches. Now, no school (even girls schools) really teaches you how to make a good Italian beef sandwich.  This was our first attempt, and I have to admit it was pretty darn good.

 

Slow Cooker Italian Beef
 
Author:
Ingredients
  • 4 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 2 (.7 ounce) package dry Italian-style salad dressing mix
  • 3 - 5 lb roast
Instructions
  1. In a bowl, mix broth, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing.
  2. Place the roast in slow cooker, and pour the salad dressing mixture over the meat.
  3. Cover, and cook on Low for 10 to 12 hours. About an hour before you plan to serve, remove the bay leaf, and shred meat with a fork. Cover and cook for another hour. Serve when ready.