I'd like to give many thanks to www.gbsfood.com which was the driving force behind my actually documenting the creation of these little guys. It also let me impress my family by cooking dinner that tasted great.
I learned how to make these from my grandma, who either invented the recipe or read it somewhere and passed it down. It was perfect for their family because my grandpa was a baker and always had extra hamburger buns with which to make these tasty bits of joy. It's also a great recipe if you want a quick hot savory-type snack, or side dish. On to the cookery!
YOU WILL NEED:
Now, you'll want to take these buns and split them, cut side up, on your baking sheet.
Once that's done, you'll want to butter them. If you don't have spreadable butter, do what I did and mash the hell out of it with a spoon. This will soften it up so that spreading it doesn't tear the shit out of the buns.
Now, spread fairly generously on the buns. Make sure you get all the way to the edges.
The next step is to sprinkle some celery salt on the buns. You want them looking about like this. Too much more and they're unbearably salty, too little and you don't get the 'right' flavor. Try some with varying levels of intensity to find what you like personally.
Once that's done, cover them with the parmesan cheese. No need to be cooking-elitist with this stuff; we're not exactly making a high-class recipe here. The Kraft Green Can Stuff will do fine.
Make sure your oven rack is set as high up as it will go.
Now, set your oven to maximum pain. That is, BROIL.
This is what it'll look like when you're ready to put them in:
In they go!
Watch these suckers CLOSELY and CAREFULLY because they can go from not done to very done in just a couple of minutes.
You may have to get fancy and move the sheet around to get everybody to the same level of perfection.
Once you're all done, they'll look like this. Then you can put them on a serving plate or basket or something if you want to be all fancy.
They never seem to make it that far in this house, though.
That's it! I hope you have enjoyed this episode of Cooking With People From The Internet That You Don't Know Really Well. Enjoy!
I learned how to make these from my grandma, who either invented the recipe or read it somewhere and passed it down. It was perfect for their family because my grandpa was a baker and always had extra hamburger buns with which to make these tasty bits of joy. It's also a great recipe if you want a quick hot savory-type snack, or side dish. On to the cookery!
YOU WILL NEED:
- Hamburger Buns
- Butter
- Celery Salt
- Parmesan Cheese
- A Baking Sheet
- An Oven
Now, you'll want to take these buns and split them, cut side up, on your baking sheet.
Once that's done, you'll want to butter them. If you don't have spreadable butter, do what I did and mash the hell out of it with a spoon. This will soften it up so that spreading it doesn't tear the shit out of the buns.
Now, spread fairly generously on the buns. Make sure you get all the way to the edges.
The next step is to sprinkle some celery salt on the buns. You want them looking about like this. Too much more and they're unbearably salty, too little and you don't get the 'right' flavor. Try some with varying levels of intensity to find what you like personally.
Once that's done, cover them with the parmesan cheese. No need to be cooking-elitist with this stuff; we're not exactly making a high-class recipe here. The Kraft Green Can Stuff will do fine.
Make sure your oven rack is set as high up as it will go.
Now, set your oven to maximum pain. That is, BROIL.
This is what it'll look like when you're ready to put them in:
In they go!
Watch these suckers CLOSELY and CAREFULLY because they can go from not done to very done in just a couple of minutes.
You may have to get fancy and move the sheet around to get everybody to the same level of perfection.
Once you're all done, they'll look like this. Then you can put them on a serving plate or basket or something if you want to be all fancy.
They never seem to make it that far in this house, though.
That's it! I hope you have enjoyed this episode of Cooking With People From The Internet That You Don't Know Really Well. Enjoy!