NAT PINE REAL FLAVOR SODA

Chicken-Bacon Club Sandwich

Potatoes-toast-mush-spinach-feta -bacon-onions-tomatoes

Mediterranean Scram

Ice Cream (2 scoops)

Ice Cream Float

Imported & Non-Alcoholic Beer

Domestic Beer

Garlic Bread

Green Salad

Cup Of S.o.s

Hamburger Patty

Ham Steak

Biscuits & Gravy, Grandpa's He-Man (3 hotcakes, 2 eggs, 2 bacon and 2 sausage patties)

Grandma's Specialties

Avocado, green chilies, jack cheese, topped with spanish sauce

Spanish Omelet

Hot Oatmeal

Banana Waffle

Strawberry French Toast

Thick Sliced French Toast

Ham, Turkey & Avocado, Bacon & Tomato, Veggie (Tomato, mushroom, onion and spinach), Crab

Eggs Benedict

Ham Steak & Eggs

Hamburger Patty & Eggs

Chicken PHO

This 'scrambled egg' approach is easier and yields a better result without having to worry about raw egg in the middle. Today’s omelette recipe is filled with ham and cheese. Sauté your ham first!

Ham and cheese omelette

Handcrafted Spring Rolls

Combine 0.5 cup granulated sugar and 0.25 cup water in a small saucepan. Heat over medium, stirring until sugar is completely dissolved and the mixture is clear. Remove from heat and let cool to room temperature (about 10–15 minutes).

Make simple syrup

Stir in 1 tablespoon fresh lemon juice and 1/8 teaspoon salt into the cooled simple syrup to balance sweetness and enhance flavor.

In a small bowl or measuring cup, combine 0.25 cup pineapple juice, 0.5 teaspoon pineapple extract, 1/8 teaspoon food-grade pine needle tincture (or a very small drop of pine extract), 1/8 teaspoon vanilla extract, and 1/4 teaspoon citric acid. Whisk until fully blended. Taste carefully — the pine note should be noticeable but not bitter; adjust by adding a few drops more pineapple extract or reducing pine tincture if it tastes too resinous.

Prepare flavor concentrate

Add the prepared pineapple-pine concentrate to the cooled simple syrup and stir to incorporate thoroughly. This creates the flavored syrup that will be used to carbonate the soda.

Place 1 cup of ice into a large (about 16–20 oz) glass. Pour the flavored syrup mixture (all from previous steps) over the ice.

Slowly pour 2.5 cups chilled carbonated water over the syrup, pouring down the side of the glass to preserve carbonation. Stir gently once with a bar spoon or straw to combine (about 5 gentle strokes).

Taste and adjust: if you prefer sweeter soda, add up to 1 tablespoon additional simple syrup; for more brightness add 1/4 teaspoon more citric acid dissolved in a few drops of water. If the pine aroma is too faint, add another 1/16 teaspoon pine extract very carefully.

Garnish with a fresh pineapple wedge on the rim and a small pine sprig tucked near the rim for aroma (do not ingest the pine sprig). Serve immediately.

carbonated water (club soda or seltzer)

granulated sugar

water (for simple syrup)

fresh lemon juice

salt

pineapple juice (canned or fresh, concentrated)

pineapple extract (or natural pineapple concentrate)

pine needle (piney) tincture or pine extract (food-grade)

vanilla extract

citric acid

ice cubes

fresh pineapple wedge (optional)

small fresh pine sprig (optional, for aroma)

Lightly butter one side of each bread slice (use about 2 tbs total). Heat a large skillet over medium heat. Toast three buttered slices, butter-side down, in the skillet until golden (about 1–2 minutes). Remove and set aside; these will be the bottom slices. Repeat with the remaining three slices to lightly toast the outsides if you prefer a warmed sandwich.

Prepare bread and cheese

Slice the tomato into 1/4-inch rounds (about 4–6 slices from one large tomato). Season tomato slices lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper. Wash and pat dry lettuce leaves and set aside.

Slice tomato and arrange greens

On the first toasted bread slice (butter side down), spread about 1/4 cup of the Chicken-Bacon Spread. Top with half of the shredded chicken (about 1 cup), one slice of cheddar cheese, two tomato slices, and two lettuce leaves. Place a second bread slice on top (spread side up if you like extra spread). On that middle slice spread another 1/4 cup of Chicken-Bacon Spread, then add remaining chicken (about 1 cup), the cheddar slice, remaining tomato slices and two lettuce leaves. Finally place the third toasted bread slice on top, butter side up.

Assemble layers

Press the sandwich gently, insert two toothpicks to hold layers, and using a sharp knife, cut the sandwich into halves or quarters on the diagonal. Repeat assembly to make additional sandwiches if preparing more than one (recipe yields 2 full club sandwiches or 4 half sandwiches).

Finish and slice

Crumble or finely chop the cooked bacon into small pieces (reserve 1 tbs for garnish if desired). In a medium bowl combine mayonnaise (1 cup), Greek yogurt (1/4 cup), Dijon mustard (1 tsp), lemon juice (1 tsp), chopped chives (1 tbs), garlic powder (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp), and optional pickle relish (1 tsp). Stir until smooth and uniform.

Fold in the shredded chicken (2 cups) and the chopped bacon pieces until evenly coated. Taste and adjust seasoning with additional salt or pepper as needed. Refrigerate the spread for at least 10 minutes to let flavors meld (or up to 24 hours covered).

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Alternatively, bake bacon on a rimmed sheet tray at 400°F (200°C) for 12–18 minutes until crisp. Transfer cooked bacon to paper towels to drain and cool slightly, then crumble or chop as noted above.

Serve sandwiches immediately while toasted and warm. Provide extra Chicken-Bacon Spread on the side if desired. Each sandwich can be cut into halves and served with pickles, chips or a simple salad.

cooked chicken breast, shredded or thinly sliced

bacon strips

sourdough or white sandwich bread

tomato

red leaf or romaine lettuce leaves

sharp cheddar cheese

unsalted butter, softened

mayonnaise

Greek yogurt (plain, 2% or whole)

Dijon mustard

lemon juice

chives, finely chopped

garlic powder

black pepper

pickle relish (optional)

kosher salt

freshly ground black pepper

toothpicks or sandwich picks

Peel (if desired) and small-dice potatoes into roughly 1/2-inch cubes so they cook evenly. Rinse in cold water and pat dry with a towel.

Prep potatoes

Heat 2 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add diced potatoes in a single layer (use a larger skillet or cook in batches). Sprinkle 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until edges are golden and cubes are tender when pierced with a fork, about 12–15 minutes. Reduce heat to medium if browning too quickly. Transfer potatoes to a plate and keep warm.

Cook potatoes

While potatoes cook, toast 4 slices of thick bread until golden. Spread butter if using. Keep warm or place under foil.

Toast bread

In the same skillet (wipe out if burnt), add chopped bacon and cook over medium heat until crisp, 6–8 minutes. Remove with a slotted spoon to a paper-towel-lined plate, leaving rendered fat in the pan. Reserve a tablespoon of bacon for garnish if desired. If pan is very greasy, remove excess fat leaving about 1 tbs.

Cook bacon

Add 1 tbs olive oil (or use bacon fat) to the skillet and warm over medium. Add thinly sliced onion and sauté 3–4 minutes until translucent. Add minced garlic and sliced mushrooms; cook 4–5 minutes until mushrooms release moisture and begin to brown.

Sauté aromatics

Stir in halved cherry tomatoes and cook 1–2 minutes until they start to soften. Add packed spinach and cook, tossing, until wilted, about 1–2 minutes. Season vegetable mix lightly with a pinch of salt and pepper. Return cooked potatoes and most of the crisp bacon to the pan and stir to combine, scraping up any brown bits. Taste and adjust seasoning.

Add tomatoes and spinach

In a bowl, whisk together 6 large eggs, 3 tbs milk or cream, 1/2 tsp salt, and 1/4 tsp black pepper until combined and slightly foamy.

Whisk eggs

Reduce heat to medium-low so eggs set gently. Pour egg mixture evenly over the potato-vegetable-bacon mixture in the skillet. Allow eggs to settle for 20–30 seconds, then gently stir and fold with a spatula to create soft curds, scraping the bottom so eggs don't stick. Continue cooking until eggs are mostly set but still slightly creamy, about 3–4 minutes.

Add eggs to skillet

Sprinkle 3/4 cup crumbled feta over the scrambled mixture and fold once to distribute. Cook another 30–60 seconds until feta warms and eggs are cooked through but tender. Remove from heat. Stir in 2 tbs chopped parsley and 1 tsp lemon juice if using. Taste and adjust salt and pepper (remember feta and bacon add salt).

Add feta and finish

Divide warm toasted bread among 4 plates. Spoon Mediterranean Scram generously over the toasts (or serve alongside). Garnish with reserved bacon bits and an extra sprinkle of feta if desired. Serve immediately.

Assemble and serve

russet or Yukon Gold potatoes (peeled, small dice)

olive oil (for frying potatoes)

salt (for potatoes)

black pepper (freshly ground, for potatoes)

bread slices (thick-cut, toasted)

butter (for toasting bread, optional)

white or yellow onion (small, thinly sliced)

garlic (cloves, minced)

cremini or button mushrooms (sliced)

cherry tomatoes (halved) or diced tomato

fresh baby spinach (packed)

fresh parsley (chopped, optional)

large eggs

milk or cream

feta cheese (crumbled)

salt (for eggs)

black pepper (for eggs)

bacon (thick-cut, chopped)

olive oil or bacon fat (for pan as needed)

lemon juice (optional, for brightness)

Combine the whole milk and 1 tablespoon of the sugar in a small saucepan. Warm over medium heat until it is steaming and just beginning to simmer at the edges (do not boil), about 3–4 minutes.

Warm the dairy

While the milk warms, place the egg yolk in a small bowl with the remaining 1 tablespoon sugar and whisk until smooth and slightly paler, about 30 seconds.

Whisk egg yolk and sugar

Slowly pour about 2 tablespoons of the hot milk into the egg yolk while whisking constantly to temper. Then gradually whisk the tempered yolk back into the saucepan with the remaining milk.

Temper the yolk

Return the pan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). This takes about 3–5 minutes. Do not let it boil.

Cook into custard

Remove the pan from heat and stir in the heavy cream, vanilla extract and a pinch of fine salt. Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits. Let cool to room temperature (~20 minutes), then cover and chill in the refrigerator until fully cold, at least 2 hours or up to overnight.

Add cream, vanilla and chill

If you have an ice cream maker: churn the cold custard according to manufacturer instructions until it reaches a soft-serve consistency (typically 20–25 minutes). If you do not have a machine: pour the cold custard into a shallow metal or glass container, place in the freezer and stir vigorously every 20–30 minutes for 2–3 hours to break up ice crystals until smooth and scoopable.

Churn or freeze

When churning is nearly finished (or after the last manual stir), fold in chocolate chips or fruit, if using, about 1–2 tablespoons so the mix stays creamy and not hard with large chunks.

Fold in add-ins (optional)

Transfer churned ice cream to a small airtight container, press a piece of plastic wrap on the surface to minimize ice crystals, and freeze for 1–2 hours to firm to a scoopable consistency.

Harden slightly

Scoop two rounded scoops using a warmed ice cream scoop (dip in hot water and shake off) into a bowl or cone. Top with fresh berries or sauce if desired and serve immediately.

Serve

whole milk

heavy cream

egg yolk

fine salt

chocolate chips (optional)

fresh berries or sauce (optional)

If desired, place the tall glass in the freezer for 5–10 minutes beforehand to keep the float colder longer and reduce foaming.

Chill glass (optional)

Remove the glass from the freezer, dry if any condensation formed, and place on a stable surface.

Place 1–2 scoops of vanilla ice cream into the glass. For a standard single-serving float use 2 medium scoops (about 4–5 fl oz of ice cream). Gently press the top scoop so it sits partially above the rim to create a classic float profile.

Add ice cream

Slowly pour 12 fl oz of your chosen soda down the inside wall of the glass at a slight angle. Pouring slowly minimizes excessive foaming and overflow. Stop pouring when the foam reaches just below the rim; you should have a fizzy head around the ice cream.

Pour soda

If the float overflows, wait 15–30 seconds for the foam to settle and then spoon off excess foam into a small bowl or reduce foam by tilting the glass and lightly pressing the spoon against the foam's edge.

Adjust

Optional: Dollop 2 tablespoons of whipped cream on top of the foam, drizzle 1 teaspoon of chocolate or caramel sauce over the whipped cream or ice cream, and place a maraschino cherry on top.

Insert a long spoon or straw. Serve immediately while fizzy and cold. Provide a small plate beneath the glass if desired to catch drips.

For a richer float, use a cream soda or root beer and premium ice cream. For a lighter option, choose flavored sparkling water and a sorbet instead of ice cream.

To make multiple floats, scale soda to 12 fl oz and ice cream to 2 scoops per serving and assemble just before serving to preserve carbonation.

soda (your choice: root beer, cola, cream soda, orange soda, or flavored sparkling water)

vanilla ice cream

whipped cream

maraschino cherry

chocolate or caramel sauce

tall glass (12–16 fl oz capacity)

long spoon or straw

Place the imported non-alcoholic beer bottles in the refrigerator for at least 2–4 hours before serving. If short on time, immerse bottles in an ice-and-water slurry for 20–30 minutes to rapidly chill.

Chill beer

If serving several bottles on a table, fill an ice bucket or large pitcher with 4 cups of ice (or enough to surround bottles). Place chilled bottles upright into the ice to keep cold during service.

Prepare ice bucket (optional)

If you want a subtle aromatic twist for a pitcher-style non-alcoholic beer service, add 1/2 cup thinly sliced cucumber or a handful of fresh herbs (mint or basil) to the pitcher with the chilled beer; let it rest 5–10 minutes off direct ice to pick up aroma, then remove before pouring.

Optional light flavoring

Cut lemons or limes into 6 wedges. If you prefer a salted rim, spread 2 tablespoons of coarse salt on a small plate. Run a lemon wedge around the rim of chilled glasses and lightly dip into salt to coat partially.

Garnish preparation

Place beer glasses or pilsner glasses in the refrigerator or freezer for 10–20 minutes before serving for an extra-cold presentation. Remove just before pouring to avoid over-chilling and possible cracking.

Chill glassware

Hold the glass at a 45-degree angle and pour the beer gently down the side until it is about three-quarters full. Gradually tilt the glass upright and finish pouring down the center to create a 1/2–1 inch head (foam). This preserves carbonation and aroma while producing an attractive presentation.

Pouring technique

Serve bottles on the side in the ice bucket for self-serve, or place poured beers on a tray. Offer lemon or lime wedges so guests can lightly squeeze a wedge into their beer if they like. Replace any bottles in the ice bucket as they are consumed to keep remaining beer cold.

Serving

Arrange chilled glasses on a clean surface. Place the ice bucket or pitcher within reach of guests. Keep a small plate with salt and a bowl with lemon/lime wedges nearby so servers or guests can quickly rim glasses or add a garnish.

If bottles are being presented on a tray, tuck a few extra lemon/lime wedges and a clean cloth napkin under the bottles to catch any drips. Remove any cucumber or herb slices from the pitcher before pouring to avoid floating bits in guests' glasses.

After service, collect empty bottles, rinse and recycle. Rinse and dry glassware promptly to avoid spots and store glasses upright.

imported non-alcoholic beer (chilled)

ice (optional, for bucket)

lemon or lime wedges (garnish, optional)

coarse salt (for glass rims, optional)

sliced cucumber or fresh herbs (optional, for flavoring pitcher)

beer glasses or pilsner glasses (chilled)

ice bucket or large pitcher

small plate (for salt)

Place the crystal malt (and rice/corn adjunct if using) in a mesh grain bag. Heat 2.5 gallons (9.5 L) of water to 155°F (68°C) and steep the bagged grains for 20–30 minutes. Remove the bag and allow it to drain into the kettle; do not squeeze aggressively. Discard or compost the grains.

Steep specialty grains

Return the kettle to heat. Add the pale malt extract slowly to avoid scorching and stir until fully dissolved. Bring the wort to a vigorous boil.

Bring to boil with extract

When the wort reaches a rolling boil, add the bittering hops (1 oz) and start a 60-minute timed boil. Maintain a steady vigorous boil for the full 60 minutes.

Bittering hop addition

With 10 minutes left in the boil, add the aroma hops (0.5 oz). If you prefer more hop aroma, add half at 10 minutes and the remainder at flameout (end of boil).

Late hop addition

At the end of the 60-minute boil, turn off the heat and optionally add any final flameout hops. Chill the wort quickly to around 68°F (20°C) using an immersion chiller, counterflow chiller, or an ice bath in the kettle. While cooling, prepare a sanitized fermenter. If your water contains chlorine or chloramine and you did not treat it earlier, add a crushed Campden tablet per 5 gallons to neutralize it (wait 24 hours if using Campden before pitching yeast).

Transfer the cooled wort to the sanitized fermenter, straining out hop debris. Top up with additional sanitized water to reach 5 gallons total volume if needed. Take a gravity reading (original gravity) with a hydrometer or refractometer and record it.

Nat Pine Real Flavor Soda

Chicken-bacon Club Sandwich