Margarita

Mojito

Creamy cheesecake with a graham cracker crust

Cheesecake

Beef patty, lettuce, tomato, onion, and house sauce

Railhaus Burger

Vegan Tacos

Chocolate Cake

Fried Pickles

Crispy Brussels Sprouts

Rub the rim of a glass with a lime wedge, then dip the rim into salt to coat it. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, and 1 oz of triple sec.

Mix the Ingredients

Add ice to the cocktail shaker, cover it, and shake vigorously for about 15 seconds to chill the mixture.

Shake

Strain the mixture into the prepared glass filled with ice or serve it straight up without ice, depending on your preference.

Strain and Serve

Garnish with a lime wedge on the rim of the glass and enjoy your margarita!

Garnish and Enjoy

Tequila

Lime Juice

Triple Sec

Salt

Lime Wedge

Take a highball glass and fill it with ice to keep your drink cold.

In a separate mixing glass or cocktail shaker, add the fresh mint leaves and half of the lime (cut into wedges). Use a muddler or the back of a spoon to gently press down on the mint and lime to release their juices and oils. Be careful not to tear the mint leaves too much; you want to release the flavor without making it overly bitter.

Muddle the Mint

Pour the white rum and simple syrup into the mixing glass with the muddled mint and lime. Stir gently to combine the ingredients.

Add Rum and Simple Syrup

Using a strainer, pour the mixture over the ice-filled highball glass, leaving some space at the top.

Strain into Glass

Slowly pour the club soda over the top of the drink to fill the glass. This will add fizziness to your mojito.

Top with Club Soda

Garnish your mojito with a sprig of fresh mint and a lime wedge for decoration. Optionally, you can add a straw for easy sipping.

Garnish

White Rum

Fresh Mint Leaves

Lime

Simple Syrup

Club Soda

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.

Make the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.

Form the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and continue mixing until well combined.

Mix the Filling

Mix in the sour cream, vanilla extract, and flour until combined. Add the eggs one at a time, mixing well after each addition until the mixture is creamy and smooth.

Add Remaining Ingredients

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Combine and Bake

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then remove it from the oven, cool to room temperature, and refrigerate for at least 4 hours or overnight before serving.

Cool and Chill

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

All-purpose flour

In a mixing bowl, combine ground beef, salt, black pepper, and garlic powder. Mix gently until the spices are evenly distributed.

Mix Beef Ingredients

Divide the beef mixture into two equal portions and shape them into patties, about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.

Form Patties

Preheat a grill or skillet over medium-high heat. Once hot, place the burger patties on the grill or skillet.

Preheat Cooking Surface

Cook the patties for about 4-5 minutes on one side. Flip the patties and cook for an additional 4-5 minutes, or until they reach your desired doneness.

Cook Patties

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, salt, and black pepper. Mix well until smooth.

Prepare House Sauce

Toast the burger buns lightly on the grill or in a toaster.

Toast Buns

Spread a generous amount of house sauce on the bottom half of each toasted bun.

Apply Sauce

Layer the cooked burger patty on top of the sauce, followed by lettuce, tomato slices, and onion slices.

Add Toppings

Finish with the top half of the bun and serve immediately.

Complete Burger

Ground beef (80% lean)

Black pepper

Garlic powder

Lettuce (leafy greens, such as romaine or iceberg)

Tomato (sliced)

Onion (sliced, preferably red or sweet onion)

Mayonnaise

Ketchup

Dijon mustard

Worcestershire sauce

Burger buns

In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the lentils are tender and the liquid is absorbed.

Cook Lentils

In a skillet, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.

Sauté Vegetables

Once the lentils are cooked, add them to the skillet with the sautéed onion and garlic. Stir in the cumin, smoked paprika, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally, until everything is well combined and heated through.

Combine and Season

In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.

Warm Tortillas

Place a few spoonfuls of the lentil mixture onto each tortilla. Top with slices of avocado, a generous spoonful of fresh salsa, and a sprinkle of chopped cilantro.

Fill Tortillas

Serve the tacos with lime wedges on the side for squeezing over the top before eating.

Serve

Lentils

Vegetable broth

Onion, diced

Garlic, minced

Cumin powder

Smoked paprika

Corn tortillas

Avocado, sliced

Fresh salsa

Fresh cilantro, chopped

Lime, cut into wedges

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.

Combine Wet Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the boiling water until the batter is smooth (the batter will be thin).

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.

Cool the Cakes

In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, beating until the frosting is smooth and fluffy. Stir in the vanilla extract.

Make the Frosting

Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.

Frost the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

unsalted butter

powdered sugar

Drain the pickles thoroughly and pat them dry with paper towels to remove excess moisture.

Prepare the Pickles

In a mixing bowl, combine the flour, cornmeal, baking powder, garlic powder, paprika, salt, and black pepper. In another bowl, whisk together the eggs and buttermilk until smooth.

Make the Batter

Gradually add the egg mixture to the dry ingredients, stirring until just combined. The batter should be thick but pourable.

Combine the Mixtures

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter in; it should sizzle.

Heat the Oil

Dip each pickle slice into the batter, allowing any excess to drip off, and carefully place them into the hot oil. Fry in batches, being careful not to overcrowd the pan.

Fry the Pickles

Fry the pickles for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer to a paper towel-lined plate to drain excess oil.

Cook Until Golden Brown

In a bowl, combine mayonnaise, sour cream, buttermilk, garlic powder, and dried dill. Stir until smooth and well blended.

Mix the Dressing

Add salt and black pepper to taste, mixing well. Adjust seasonings as necessary.

Season the Dressing

Cover the ranch dressing and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Chill the Dressing

Pickles (slices or spears)

Cornmeal

Baking powder

Paprika

Buttermilk

Vegetable oil

Dried dill

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut the larger sprouts in half to ensure even cooking.

Prepare the Brussels Sprouts

In a large bowl, toss the trimmed Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated.

Season the Brussels Sprouts

Spread the seasoned Brussels sprouts in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until they are crispy and golden brown, stirring halfway through to ensure even cooking.

Roast the Brussels Sprouts

In a small saucepan over medium heat, combine the sweet chili sauce, minced garlic, lime juice, and soy sauce. Stir well and let it simmer for about 5 minutes until heated through and slightly thickened.

Prepare the Sweet Chili Sauce

Once the Brussels sprouts are roasted, remove them from the oven and transfer them to a large bowl. Pour the sweet chili sauce over the hot Brussels sprouts and toss gently to coat.

Toss the Brussels Sprouts in Sauce

Serve the crispy Brussels sprouts immediately, garnished with additional lime wedges if desired.