Type what you have

Ingredients

• ✓ salt
• beef tongue

Instructions

1. 1 Place tongue into a soup pot. Season with salt and pour in enough water to cover. Bring to a boil and cook until the outer skin begins to peel off, 2 1/2 to 3 hours. Peel off skin and discard.

By BLOSSOMFARM

Ingredients

• ✓ salt
• heavy cream

Instructions

1. 1 Gather the ingredients.
2. 2 Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes.
3. 3 Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.
4. 4 Enjoy!

By Brian Perspect

Ingredients

• ✓ salt
• butternut squash

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks, about 1/3 inch thick.
3. 3 Blot any moisture from the butternut squash fries with paper towels, then arrange squash pieces on a baking sheet. Season with salt.
4. 4 Bake in the preheated oven until brown and crisp on the edges, about 20 minutes, turning once.

By CMOYA40

Ingredients

• ✓ salt
• sunflower seed

Instructions

1. 1 Add sunflower seeds to a high-powered blender, such as a Vitamix; secure lid.
2. 2 Select Variable 1, slowly increase speed to Variable 10, then switch to High, according to manufacturer's instructions. Push sunflower seeds into blades with the tamper; blend until sunflower butter develops an oily sheen. Season with salt. Store in an airtight container.

By thedailygourmet

Ingredients

• ✓ salt
• tomato

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a nonstick cookie sheet, and sprinkle with salt to taste.
3. 3 Bake tomatoes in preheated oven until very dry but still pliable, checking after 4 hours, and then every hour. Keep in mind that larger tomatoes will require more oven time.

By Kellie

Ingredients

• ✓ salt
• heavy cream

Instructions

1. 1 Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter.
2. 2 Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days.
3. 3 Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture.
4. 4 Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.

By MrsWheelbarrow

Ingredients

• ✓ salt
• tomato

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil. Fill a large bowl with ice water and set it aside.
2. 2 Cut a shallow X on the bottom of each tomato. This will make peeling much easier. Place tomatoes in boiling water until the skin begins to peel back, about 30 seconds to 1 minute.
3. 3 Transfer tomatoes into the bowl of ice water; set aside for 5 minutes.
4. 4 Remove tomatoes from water; peel off the skin with your hands and slice into quarters.
5. 5 Transfer tomatoes into a large saucepan over low heat; stir in salt. Simmer, stirring occasionally to prevent burning, until slightly thickened, about 20 to 30 minutes.

By Mary Ann Armstrong

Ingredients

• ✓ salt
• shrimp

Instructions

1. 1 Set a steamer basket into a heavy saucepan and pour in enough water, so the steamer basket sits just on top of the water without touching it. Remove steamer basket and bring water to a boil.
2. 2 Meanwhile, butterfly the shrimp with a sharp paring knife, carefully running the knife 1 inch down the bottom of the shrimp without cutting all the way through. Press shrimp open.
3. 3 Set shrimp into the steamer basket and sprinkle with salt. Set steamer basket over the boiling water (shrimp should not touch the water).
4. 4 Steam shrimp until they are bright pink on the outside and the meat is opaque, carefully moving shrimp around using tongues so they cook evenly, about 5 minutes.
5. 5 Serve immediately or chill for later use.

By thedailygourmet

Ingredients

• ✓ salt
• green chile pepper

Instructions

1. 1 Bring a large pot of water to a rolling boil. Add the chilies and boil for about 5 minutes. Drain, discarding all of the water. Transfer the chilies to a food processor or blender. Process until you get a thick but slightly chunky sauce. Add the salt and briefly pulse to mix in. Store in a glass jar in the refrigerator for up to 3 weeks, or spoon into an ice cube tray and stored in a freezer bag.

By Me Here

Ingredients

• ✓ salt
• ricotta cheese

Instructions

1. 1 Combine ricotta cheese and sea salt in the bowl of a mini food processor and process until smooth, 1 to 2 minutes.

By Yoly

Ingredients

• ✓ salt
• russet potato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Scrub potato and dry well; prick all over with a fork. Season skin with salt.
3. 3 Bake directly on the center rack of the preheated oven until easily pierced with a fork, about 1 1/2 hours.

By Faye

Ingredients

• ✓ salt
• potato
• parsley

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

By Uli Lengenberg

Ingredients

• ✓ salt
• roma tomato

Instructions

1. 1 Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
2. 2 Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
3. 3 Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
4. 4 Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.

By France Cevallos

Ingredients

• ✓ salt
• water
• rice semolina

Instructions

1. 1 Dissolve salt in warm water in a bowl. Place semolina flour into a separate bowl and add salted water. Mix together until dough becomes a ball you can work with, adding more flour or warm water as needed; mixture should be slightly wet, barely sticking to your hands.
2. 2 Knead dough until slightly more stiff. Wrap in plastic wrap and refrigerate for 30 minutes.
3. 3 Remove dough from the refrigerator and separate into 4 pieces. Use a small amount of semolina flour to dust your work table and work each piece of dough into a cylinder or snake shape. Dust your hands lightly with flour and pinch off a 1-inch piece of dough; make a dent using your thumb while rolling it away from you. Repeat with remaining dough.
4. 4 Let pasta sit for 7 to 8 minutes.
5. 5 Bring a pot of lightly salted water to a boil; place pasta into the boiling water and cook until pasta floats to the top, making sure not to stir, about 8 minutes. Scoop out cooked pasta using a slotted spoon from the water and transfer to a plate.

By Buckwheat Queen

Ingredients

• ✓ salt
• lobster tail
• butter

Instructions

1. 1 Gather ingredients.
2. 2 Pour about 1 inch of water into the bottom of a large stockpot and bring to a boil. Add salt and place a steamer insert inside the pot so that it is just above the water level. Place lobster tails on the steamer rack and cover the pot.
3. 3 Steam lobster tails for 8 minutes (without peeking!).
4. 4 Remove lobster tails from the steamer and serve with melted butter.

By Allrecipes Member

Ingredients

• ✓ salt
• whole wheat flour
• water

Instructions

1. 1 Mix flour and salt together in a bowl. Stir in water to form a soft dough.
2. 2 Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.
3. 3 Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

By desertdweller

Ingredients

• ✓ salt
• ✓ salt
• water
• almond
• olive oil

Instructions

1. 1 Preheat an air fryer to 325 to 350 degrees F (165 to 175 degrees C) according to manufacturer's instructions.
2. 2 Stir water and 3/4 teaspoon pink salt together in a small bowl until salt mostly dissolved.
3. 3 Place almonds in a medium bowl; stir in salt water until coated. Transfer almonds to the air fryer basket.
4. 4 Bake in the preheated air fryer for 6 to 7 minutes. Stir almonds, return to the air fryer, air fry until almonds turn brown inside, 5 to 6 minutes more.
5. 5 Return almonds to same mixing bowl; stir in olive oil and salt until completely coated. Allow to cool before serving,

By Paul Tannos

Ingredients

• ✓ salt
• mayonnaise
• red wine vinegar

Instructions

1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Ingredients

• ✓ salt
• beef sirloin steak
• cooking oil

Instructions

1. 1 Preheat a heavy cast iron skillet over medium-high heat. Pat steak dry with paper towels on both sides. Season generously with salt on both sides.
2. 2 Drizzle oil into the hot skillet. Add steak and cook for 30 seconds. Flip steak, cook for 30 seconds, then flip again. Continue flipping and cooking 30 seconds on each side.
3. 3 Remove steak from the pan when it has developed a brown crust, is beginning to firm, and is hot and slightly pink in the center, about 3 to 4 minutes of total cooking time for a 1-inch steak. Check for doneness using an instant-read thermometer inserted into the center: 125 degrees F (52 degrees C) for rare; 130 degrees F (54 degrees C) for medium-rare; 145 degrees F (65 degrees C) for medium; or 160 degrees F (70 degrees C) for well-done.
4. 4 Cover steak with 2 layers of aluminum foil and allow to rest in a warm area for 5 minutes.

By Allrecipes Member

Ingredients

• ✓ salt
• butter
• black truffle

Instructions

1. 1 Add butter to a bowl and season with salt. Stir to combine.
2. 2 Shave the truffle to obtain about 1/8 teaspoon (or to taste). Lightly grind the shaving to allow it to become finely flecked.
3. 3 Mix truffle into butter. Place softened butter onto a piece of plastic wrap, folding over and twisting ends to create a log shape.
4. 4 Refrigerate truffle butter until ready to use.

By thedailygourmet

Ingredients

• ✓ salt
• beef short rib
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Coat ribs heavily with salt.
3. 3 Cook on the preheated grill until meat pulls away easily from the bone, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
4. 4 Transfer ribs to a large glass serving dish and squeeze lime wedges over top. Serve immediately.

By DRIBBS

Ingredients

• ✓ salt
• potato
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer potato slices to a large bowl of cold water as you slice them.
3. 3 Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.
4. 4 Drain and rinse slices again. Pat dry.
5. 5 Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
6. 6 Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.
7. 7 Season potato chips with additional salt if desired.
8. 8 Serve and enjoy!

By ALMALOU

Ingredients

• ✓ salt
• milk
• lemon juice

Instructions

1. 1 Line a colander with a damp piece of muslin or cheesecloth and set in the sink or over a bowl.
2. 2 Pour milk into a large saucepan. Heat over medium-low heat to 200 degrees F (93 degrees C). Stir well and add salt. Pour in lemon juice gradually, 1 tablespoon at a time. Stir until curds separate.
3. 3 Ladle curds into the prepared colander. Fold muslin over curds and place a weight on top (such as a bowl filled with water). Press lightly and let drain for 2 to 3 hours.

By ChefJackie

Ingredients

• ✓ salt
• sour cherry
• white vinegar

Instructions

1. 1 Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
2. 2 Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.

By My Midnight Cravings

Ingredients

• ✓ salt
• milk
• lemon

Instructions

1. 1 Pour milk into a large pot, then stir in salt. Bring to a boil over medium heat, stirring occasionally to prevent milk from scorching on the bottom of the pot.
2. 2 When milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir in lemon juice. Milk will curdle; you may need to wait 5 to 10 minutes.
3. 3 Line a sieve or colander with a cheesecloth. Pour milk through the cloth to catch the curds. Gather cheesecloth around the cheese and squeeze out as much liquid (whey) as you can. What is left in the cheesecloth is farmer's cheese. Use the whey for another use (some people drink it), or discard. Wrap cheese in plastic or place in an airtight container.

By MLYIN

Ingredients

• ✓ salt
• grapefruit juice
• vodka

Instructions

1. 1 Fill a highball glass with ice then pour in grapefruit juice, salt and vodka. Mix well and serve.

By Leslie A

Ingredients

• ✓ salt
• all-purpose flour
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, water, and salt together in a large bowl; knead dough until smooth.
3. 3 Roll out dough on floured surface about 1/8-inch thick. Cut shapes with cookie cutters. Place on cookie sheets. Make a hole with a toothpick in the top of the ornament for hanging with a ribbon.
4. 4 Bake in the preheated oven for 1 hour. Cool completely; decorate with paint and varnish to preserve, if desired.

By Johanna

Ingredients

• ✓ salt
• all-purpose flour
• egg

Instructions

1. 1 Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
2. 2 Drop into hot chicken broth. Boil for 15 minutes.

By Craig Smith

Ingredients

• ✓ salt
• flat iron steak
• spicy brown mustard
• black tea bag

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Rub a generous amount of salt over each steak. Spread a thick layer of mustard on each side of each steak. Sprinkle tea leaves over each steak until mustard is completely covered.
3. 3 Cook the steaks on the preheated grill until desired degree of doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Donna

Ingredients

• ✓ salt
• banana
• oil

Instructions

1. 1 Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
2. 2 Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.

By Victoria M H