Slugs In Butter Recipes

PEANUT BUTTER LOGS

Peanut Butter Logs image

These peanut butter logs have definitely stood the test of time. My husband has been enjoying them since he was a toddler! -Micky Faginkrantz, Ft. Bliss, Texas

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 6 dozen.

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened
1 cup chunky peanut butter
1 cup creamy peanut butter
3-3/4 cups confectioners' sugar
6 cups crisp rice cereal
2 cups semisweet chocolate chips
Chopped salted peanuts, optional

Steps:

In a large bowl, cream butter, peanut butter and confectioners' sugar; stir in cereal. Divide dough in half. Cover and refrigerate 1 hour or overnight. Working with half of dough, scoop into tablespoonfuls and shape into 1/2-in.x2-in.-thick logs. Place on waxed paper-lined pans., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Dip or drizzle over logs. If desired, sprinkle with peanuts. Chill until set. Repeat with remaining dough. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 132 calories, Fat 8g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

MISSISSIPPI SLUGBURGER

Mississippi Slugburger image

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

Ingredients

7 slices potato bread
1 pound ground chuck
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup vegetable oil for frying, or as needed
6 hamburger buns, split
¼ cup prepared yellow mustard, or to taste
¼ cup dill pickle slices, or to taste
1 pinch chili powder, or to taste
1 pinch cayenne pepper, or to taste

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

SLUG SALAD

Slug Salad image

The slug in this recipe refers to the texture of the mandarin oranges. This is from the Firehouse Food: Cooking with San Francisco's Firefighters cookbook. They suggest only to use Girard's Champagne Dressing- but I'll leave that up to you.

Provided by cookiedog

Categories Oranges

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons butter
1/3 cup slivered almonds
2 tablespoons brown sugar
2 heads butter lettuce, washed and torn into bite-sized pieces
1/2 small red onion, thinly sliced
4 ounces blue cheese, crumbled
2 (11 ounce) cans mandarin oranges, drained
champagne dressing

Steps:

To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
Sprinkle the almonds over the salad and serve immediately.

Nutrition Facts : Calories 194.5, Fat 10.2, SaturatedFat 4.6, Cholesterol 17.5, Sodium 279.5, Carbohydrate 21.8, Fiber 3.3, Sugar 16.6, Protein 7

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