0:00 Hey y’all
0:30 Ground Beef Mongolian Noodles
4:15 Crack Chicken and Dumplings
11:45 Subbie Supper intro
13:09 Cauliflower Salad
RECIPES:
GROUND BEEF MONGOLIAN NOODLES: https://www.callmepmc.com/ground-beef-mongolian-noodles/
CRACK CHICKEN AND DUMPLINGS: https://www.365daysofcrockpot.com/instant-pot-crack-chicken-and-dumplings/
*SUBBIE SUPPER* submitted by Karina
CAULIFLOWER SALAD
1 large head of cauliflower: fresh , not frozen
1 red onion, diced/small chop
2 tbsp of lemon juice , fresh or bottled
1 lb of bacon , fried and crumbled ….. do not use bacon bits in a jar
2 cups of grated sharp cheese , white or orange , doesn,t matter , but the sharper the cheese the better ( I use extra sharp )
salt and pepper to taste
mayo , any brand , do not use salad dressing
Break cauliflower up into bite size pieces , add to large bowl , add in diced onion , salt n pepper , and lemon juice and mix , then add in cheese and bacon , then you will use as much mayo as you need to hold salad together , you don’t want it swimming in it , but you want everything nicely coated , cover and refrigerate until you’re ready to eat , it will stay nice for 2 -3 days in the fridge as long as it’s covered and the flavors will come together nice … ENJOY!!
*it’s hard to judge with the mayo as it depends on how large or small cauliflower is , but a large head u will use roughly 1 – 1 1/2 cups of mayo … hope that gives u an idea of how much to use
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