Slinger Recipes

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ST. LOUIS SLINGER



St. Louis Slinger image

This is a slimmed-down recipe makeover of the famous St. Louis breakfast hangover cure. The healthy turkey chili is sans beans, but feel free to add a can of rinsed beans during the last 20 minutes in Step 1 if you like.

Provided by Robb Walsh

Categories     Baked & Roasted Turkey Recipes

Time 1h30m

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 pound 93%-lean ground turkey
1 medium onion, chopped
1 clove garlic, minced
1 28-ounce can no-salt-added crushed tomatoes (see Tip)
1 cup water
2 tablespoons chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon ground pepper
Crushed red pepper to taste
5 cups diced russet potatoes (1/2-inch; about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground pepper
4 slices bacon
4 large eggs
2 cups St. Louis Chili or your favorite chili, heated

Steps:

  • To prepare chili: Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring often and breaking up with a spoon, until no longer pink, about 5 minutes. Stir in onion and cook, stirring often, for 3 minutes. Add garlic and continue cooking, stirring often, until the onion is tender, about 2 minutes more. Add tomatoes and their juice, water, chili powder, cocoa, cumin, 3/4 teaspoon salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Keep warm over low heat while assembling the slingers. (Makes about 6 cups of chili; refrigerate leftovers for up to 5 days or freeze for up to 6 months.)
  • To prepare Slingers: Meanwhile, preheat oven to 400 degrees F.
  • Rinse potatoes in cold water and thoroughly pat dry with a clean towel. Toss on a large baking sheet with oil, salt and pepper, then spread into a single layer. Roast until well-browned on the bottom, about 20 minutes. Stir and turn the potatoes; roast until brown and crispy, 10 to 15 minutes more.
  • Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy; drain on a paper towel-lined plate. Wipe out the pan.
  • When the potatoes are done, coat the skillet with cooking spray and place over medium heat. Crack eggs into the skillet. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Divide the potatoes among 4 plates; top each portion with bacon, a fried egg and 1/2 cup of the chili.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 39.6 g, Cholesterol 214.6 mg, Fat 14.8 g, Fiber 4.4 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 691.9 mg, Sugar 4 g

STINGER COCKTAIL



Stinger Cocktail image

There's no sting a cocktail made from crème de menthe and brandy can't heal. Shake up one of these classic cocktails before or after dinner.

Provided by Allrecipes

Categories     Drinks Recipes     Cocktail Recipes

Time 5m

Yield 1

Number Of Ingredients 3

1 ½ fluid ounces brandy
½ fluid ounce white creme de menthe
1 cup ice

Steps:

  • Combine brandy and creme de menthe in a cocktail shaker. Add ice; cover and shake until chilled. Strain into a chilled cocktail glass.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 7 g, Fat 0.1 g, Sodium 8.7 mg

CLASSIC SINGAPORE SLING COCKTAIL



Classic Singapore Sling Cocktail image

The Singapore sling is an iconic gin cocktail, but recipes rarely agree. Explore six historical and modern variations to find your ideal recipe.

Provided by Colleen Graham

Categories     Beverage     Cocktail

Time 3m

Number Of Ingredients 8

1 1/2 ounces gin
1 ounce Bénédictine
1 ounce lime juice
1/2 ounce cherry liqueur
1/4 ounce simple syrup
2 ounces club soda
Lemon slice , garnish
Maraschino cherry, garnish

Steps:

  • Gather the ingredients.
  • In a cocktail shaker filled with ice cubes, pour the gin, Bénédictine, cherry liqueur, lime juice, and simple syrup.
  • Shake well .
  • Strain into a highball glass over fresh ice.
  • Top with club soda.
  • Garnish with a lemon slice and cherry. Serve and enjoy.

Nutrition Facts : Calories 307 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 27 g, Fat 0 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g

SINGAPORE SLING



Singapore Sling image

The Singapore Sling is a classic cocktail that originated at the Long Bar at the Raffles Hotel. It is fruity, herbaceous and tastes like paradise.

Provided by Liquor.com

Time 3m

Number Of Ingredients 10

3/4 ounce gin
1/4 ounce Benedictine
1/4 ounce Grand Marnier
1/4 ounce Heering cherry liqueur
1 ounce pineapple juice
1/2 ounce lime juice, freshly squeezed
1 dash Angostura bitters
Club soda, chilled, to top
Garnish: orange slice
Garnish: cherry

Steps:

  • Add the gin, Benedictine, Grand Marnier, cherry liqueur, pineapple juice, lime juice and bitters into a shaker with ice and shake until well-chilled.
  • Strain into a highball glass over fresh ice, and top with the club soda.
  • Garnish with an orange slice and a cherry.

Nutrition Facts : Calories 169 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 15 g, Fat 0 g, UnsaturatedFat 0 g

SINGAPORE SLING



Singapore sling image

Mix gin with cherry brandy, Benedictine, Angostura bitters, pineapple and lime juice to make this classic cocktail. Garnish with pineapple and a cherry

Provided by Miriam Nice

Categories     Cocktails, Drink

Time 5m

Number Of Ingredients 10

25ml dry gin
25ml cherry brandy
25ml Benedictine
handful of ice, to serve
few drops Angostura bitters
50ml pineapple juice
25ml lime juice
sparkling water to top up
1 thin slice of fresh pineapple (optional)
cocktail cherry

Steps:

  • Pour the gin, cherry brandy and Benedictine into a mixing glass or a jug. Add the ice and Angostura bitters. Stir well until the outside of the glass feels cold.
  • Pour the mix into a tall glass, then add the pineapple juice and lime juice and stir gently. Top up with sparkling water and garnish.

Nutrition Facts : Calories 233 calories, Fat 0.1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Protein 0.2 grams protein, Sodium 0.02 milligram of sodium

SINGAPORE SLING COCKTAIL



Singapore Sling Cocktail image

Variations of the classic Singapore Sling abound, but mix up one of these potent and sweet cocktails with this recipe and you'll be pleased with the results.

Provided by Home Happy Hour

Categories     Drinks Recipes     Cocktail Recipes     Gin Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 11

1 cup ice
1 ½ fluid ounces gin
½ fluid ounce cherry-flavored brandy
¼ fluid ounce triple sec
¼ fluid ounce Benedictine® liqueur
4 fluid ounces pineapple juice
½ fluid ounce lime juice
½ fluid ounce grenadine syrup
1 cup ice
1 slice fresh pineapple
1 maraschino cherry

Steps:

  • Fill a Collins glass with 1 cup ice and set aside in the freezer.
  • Combine gin, cherry-flavored brandy, triple sec, Benedictine, pineapple juice, lime juice, and grenadine in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the prepared Collins glass.
  • Garnish with slice of pineapple and a cherry.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 43.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 0.8 g, Sodium 10 mg, Sugar 30.1 g

GIN SLING



Gin sling image

Mix up an elegant gin sling cocktail in a flash with our simple recipe. Garnish with rosemary and lemon and try topping up with pine soda for a fresh twist

Provided by Liam Davy

Categories     Cocktails

Time 5m

Number Of Ingredients 7

50ml gin
20ml lemon juice
15ml sugar syrup
2 dashes Angostura bitters
ice
tonic water and soda water, or pine soda, to taste
rosemary sprig and lemon wedge, to garnish

Steps:

  • Put the gin, lemon juice, sugar syrup and bitters into a cocktail shaker and add a large handful of ice. Shake to combine and strain into a tall glass filled with more ice.
  • Top up with equal parts tonic and soda water, or pine soda. Garnish with a rosemary sprig and lemon wedge.

Nutrition Facts : Calories 186 calories, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 0.1 grams protein, Sodium 0.07 milligram of sodium

SLINGER



Slinger image

This recipe is from a little Mom and Pop diner in St. Louis called Eat-Rite. In my younger days when I would be out partying with my friends on a Friday night, we always wound up at Eat-Rite and had Slinger's all around. This is the best late night dish.

Provided by Wayne Boggs

Categories     Other Main Dishes

Time 25m

Number Of Ingredients 5

3 spicy pork sausage patties ( i use great value brand from walmart)
2 eggs
1/2 c shredded hashed browns
1 generous ladle of chili
1/4 c shredded cheddar cheese

Steps:

  • 1. This dish is done in steps and layered.
  • 2. Fry sausage patties till done. Using the renderings fry 2 eggs sunny side up. Remove from pan and set aside
  • 3. Brown hash browns in frying pan or griddle. Remove and set aside. Warm chili on stove top or microwave. Get ready to assemble.
  • 4. 1st layer- 3 sausage patties 2nd layer- hash browns 3rd layer- 2 eggs 4th layer- generous ladle of chili 5th layer- shredded cheddar cheese

SMACK 'N' CHEESE SLINGER



Smack 'n' Cheese Slinger image

Provided by Food Network

Categories     main-dish

Time 14h25m

Yield 24 servings

Number Of Ingredients 40

a's1 jumbo link Delia's Chicken Sausage, recipe follows
Two 2-ounce slices Mac 'n' Cheese, cold, recipe follows
1 hoagie roll, toasted
4 ounces cooked collard greens, hot
1 to 2 tablespoons Comeback Sauce, recipe follows
2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons dark brown sugar
1 tablespoon garlic powder
1 tablespoon crushed red pepper flakes
1 tablespoon white pepper
2 teaspoons freshly ground black pepper
2 teaspoons dried rubbed sage
1 teaspoon cayenne
1 teaspoon dried savory
1 teaspoon dried thyme
5 pounds chicken thighs, skin-on and deboned, cut into 1-inch cubes
1/2 cup chicken stock, cold, optional
Vegetable oil, for coating, optional
Nonstick cooking spray
2 cups 2-percent milk
3/4 cup half-and-half
1/4 cup sour cream
6 eggs
1/2 cup all-purpose flour
1/4 teaspoon white pepper
Kosher salt
3 cups shredded Cheddar
1/2 cup grated Parmesan
12 cups cooked pasta
1 medium onion, diced
2 cups ketchup
2 cups brown sugar
2 cups apple cider vinegar
2/3 cup yellow mustard
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon Worcestershire sauce
12 ounces grape jelly

Steps:

  • Cook the Delia's Chicken Sausage on a very hot griddle until cooked through, about 10 minutes. On the same griddle cook the Mac 'n' Cheese until a cheesy crust forms, 2 to 3 minutes per side. Place the sausage on the hoagie roll. Place the grilled Mac 'n' Cheese next to the sausage and top with the collard greens and a drizzle of the Comeback Sauce. Serve hot.
  • In a large bowl mix together the paprika, salt, sugar, garlic, red pepper, white pepper, black pepper, sage, cayenne, savory and thyme. Sprinkle the spices over the chicken, making sure the spice mixture is evenly distributed throughout. Cover and refrigerate for 12 hours.
  • Prepare the meat grinder with the coarse die for a coarse grind. Grind the chicken and let it fall into a large bowl.
  • Preheat the oven to 400 degrees F.
  • To make sausage links, add the chicken stock to the ground chicken and combine thoroughly. Use a sausage stuffer to stuff the meat into the casings. Place the links on a sheet tray and bake until the sausages are cooked through and the internal temperature reads 165 degrees F, 15 to 20 minutes.
  • To make ground sausage patties, portion out the chicken mixture to 2 1/2-inch disks. Heat a griddle or grill pan over high heat. Coat the pan with vegetable oil and cook the sausage patties until cooked all the way through, about 5 minutes on each side. Yield: 25 links
  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • In a large bowl, add the milk, half-and-half, sour cream and eggs, and mix together. Whisk in the flour, pepper and some salt. Using a rubber spatula, fold in the Cheddar and Parmesan. Add the pasta and gently stir to combine. Pour the mixture into the prepared baking dish. Cover with foil and bake for 40 minutes.
  • Remove the foil and bake for 10 minutes more. Yield: 24 squares
  • In a large saucepot set over medium heat, sweat the onions until translucent, about 5 minutes. Add the ketchup, sugar, vinegar, mustard, chili powder, salt, Worcestershire and jelly. Stir to combine. Bring to a boil and then lower the heat to a simmer, stirring often until the sauce reduces by one-third, about 20 minutes.

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