Jake Widmann

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PATTY MELT RECIPE ⬇️ You really can’t beat some delicious juicy burger patties sandwiched between some meaty cheese and toasted sourdough bread or hamburger buns. Pair in with a creamy dipping sauce and you’ve got the perfect lunch or dinner for a large gathering! Let’s get to it! INGREDIENTS: @Schweid & Sons Signature Blend beef patties Cheese slides of choice (I like Swiss and provolone) Sourdough sandwich bread or hamburger buns Butter for toasting bread 2 large onions sliced DIPPING SAUCE: 2/3 cup mayo 2 tbsp ketchup 1 tbsp Dijon mustard 1/2 tbsp paprika 1/2 tbsp Worcestershire sauce 1/2 tsp black pepper 1/2 tbsp garlic powder DIRECTIONS: 1.) Layout your burger patties and pat them dry. 2.) Get your cooking surface piping hot. Just before laying your patties down, season with salt. Place patties down on the cooking surface and let cook until a nice crust forms…about 5 minutes. Flip and repeat for the other side. 3.) Once your patties release some juice and fat set it aside to be used to cook your onions. Dump onions out and cook undisturbed until softened. 4.) Once patties reach desired doneness remove from heat and set aside. 5.) Cook onions until they’ve caramelized. Season with salt to taste. 6.) Butter one side of your bread, then place down on medium heat. Top with cheese, then Schweid and Sons patty, then onions, then cheese, then other bread. Repeat for all sandwiches. 7.) Cook until bread is golden brown. 8.) Combine all dipping sauce ingredients and stir to combine. 9.) Serve and enjoy! #OpenWeid #schweidandsons #pattymelt

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HOMEMADE PASTA SAUCE RECIPE ⬇️ Every major brand of everything sells out to private equity and ends up being poison slop. Tell megacorps to suck it and make your own pasta sauce at home. You’ll never want to go back to store bought after trying this! INGREDIENTS:1/4 cup olive oil 10 cloves garlic 8-10 lbs ripe tomatoes 1 whole onion 1 handful fresh basil 1 tbsp salt 1-2 tsp sugar to taste, optional DIRECTIONS: 1.) Add olive oil to a large stock pot over medium heat. Add garlic and sauté until fragrant. 2.) Add in remaining ingredients and place back over medium heat. Cook until softened, about 30 minutes. 3.) Once softened, blend your dough ingredients until an even consistency is achieved. 4.) Place back over low medium heat and simmer for about an hour until the sauce reaches your desired consistency. 5.) If canning, use a strainer to separate the seeds and peels from the sauce. Pour the sauce into quart sized jars and tighten the lid with ring with your finger tips. 6.) Boil your jars for 40 minutes to properly can them. The “experts” will say you need to add a few teaspoons of citric acid, but I don’t…and my sauce preserves just fine. What do you want to see next? ⬇️⬇️ #pastasauce #canningandpreserving #canningseason

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REFRIGERATOR PICKLES RECIPE ⬇️ I absolutely love a fresh picked cucumber out of the garden with some salt on it, but my I’ve been getting more than I could possibly eat before they go bad. So…pickles it is. I’ve canned a ton of them, but you really can’t beat some delicious refrigerator pickles. I made these last week and they’re already gone. Fortunately, I already have a whole fridge drawer full and I’ll be making more today with this recipe. INGREDIENTS: A bunch of fresh cucumbers 1/2 an onion per container 1 bunch fresh dill 1 tsp mustard seeds 1 tsp coriander seeds 1 tsp whole black peppercorns 1 tbsp pickling salt Water White vinegar DIRECTIONS: 1.) Peel and slice your cucumbers. 2.) Pack cucumber slices into your jars 3.) Add your onion and seasonings/herbs and salt into the jars. 4.) Fill your container halfway with water and the remaining half with vinegar. 5.) Place a lid on top and set in the fridge. Will be ready in 24 hours, but will add a little more flavor the longer they sit. 6.) Enjoy! #refrigeratorpickles #picklerecipe #cucumbers