Almost Famous Animal Style Burgers (In-N-Out) In and Out Hamburger (Recipe from food network)

Ingredients

2 tablespoons vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
2 pounds ground beef chuck (preferably 60 percent lean)
4 hamburger buns, split
1/4 cup sliced dill pickles
3/4 cup shredded iceberg lettuce
4 to 8 thin slices tomato
Freshly ground pepper
1/4 cup yellow mustard
8 slices American cheese
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Directions

Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.
Photograph by Kang Kim
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-animal-style-burgers-recipe.print.html?oc=linkback

mandarin sunshine smoothie (strawberry, pineapple, orange)

kids liked.  makes about 2 cups total.  Double recipe to serve family.


1 CUP OF MANDARIN SUNSHINE FROZEN FRUIT MIX (DOLE)
6 OZ  VANILLA YOGURT 
1/2 CUP Juice (pineapple, orange, mango, etc...)
1/2 CUP OF ICE

Keiko's Kahlua Pork and aloha sweet Potatoes (recipe by keiko chun)

KAHLUA PORK

• season pork butt with hawaiian rock salt and liquid smoke (start with 1/4 cup each).  

• wrap with banana leavers then wrap with heavy duty foil.  

• Roast in oven 270-275 degrees for 8 hours.  

• You can use the meat juice, rock salt and liquid smoke to season more, once you shred the roast.

ALOHA SWEET POTATOES

• 4-5 medium sweet potatoes (note: canned yams can be used in place of sweet potatoes)
• 1 cup brown sugar
• 1/4 cup shredded coconut
• 1/2 cup butter
• 1/2 cup water

Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into slices 1.5 inches thick.  

In a large skillet, melt butter.  Stir in brown sugar and water and cook on medium heat about 5 minutes.  Reduce heat and add sweet potatoes to skillet.  Cook gently, tossing lightly until sweet potatoes are glazed.  Sprinkle with coconut before serving.  Makes 8 servings.

Chick-fil-A recipe for cole slaw, last served january of 2016

4 tsp vinegar
1/4 cup sugar
1/4 tsp dry mustard
1/4 tsp salt
1 cup mayonnaise
20 oz fine shredded cabbage, chopped to 1/8"
1/4 cup finely chopped carrots

Whisk vinegar, sugar, mustard and salt together until sugar is dissolved.  Add mayo, and whisk to mix.  Add cabbage and carrots, mixing to combine.  Refrigerate 2 hours.