Albondigas En Salsa Chipotle

Sorce

wendys

Ingridients

---------------------------------MEATBALLS--------------------------------- 1/2 lb Beef, ground finely 1/2 lb Pork, ground finely 1/3 c Onions, finely chopped 2 tb Flour 1 tb Cilantro, fresh minced 1/2 ts Oregano, dried 1/4 ts Cumin, ground 1 Egg, beaten 3 tb Vegatable oil -----------------------------------SAUCE----------------------------------- 1 tb Vegatable oil 1 Onion, chopped 2 Garlic cloves, chopped 1 c Tomato sauce 2 Chipotles, canned in adobo -sauce, stemmed and chopped 2 tb Adobo sauce (from chiles) 1/2 c Beef broth -------------------------------TORTILLA CUPS------------------------------- 6 Flour tortillas (6 inch) Vegatable oil for frying Chopped lettuce | MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and keep warm. SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through. TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.

A&W Onion Rings

Sorce

yoran

Ingridients

1 cup McCormick Golden Dipt Tempura batter mix 1/4 teaspoon onion powder 1/8 teaspoon ground black pepper 1/2 cup water 1/4 cup beer 1 extra large white onion, sliced 3/8" thick 6 cups vegetable oil in your deep fryer|Preheat the deep fryer to 375F Combine the tempura mix with the spices and liquid to make a batter using a fork. There will be some small lumps; don't worry about those. Slice the onion, and separate all of the rings. Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3−5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot.

Cajun Catfish

Sorce

Jesper

Ingridients

4.00 ea Catfish fillets (4 oz. each 1.00 oz Wheat flakes cereal 1.00 tb Paprika 0.25 ts Salt 0.25 ts Onion powder 0.25 ts Garlic powder 0.50 ts Cayenne pepper 0.50 ts Black pepper 0.50 ts White pepper 0.50 ts Thyme 1.00 tb Oil |1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

Planet Hollywood Cap'n Crunch Chicken

Sorce

Gmanleb

Ingridients

Chicken Crunch: 2 cups Cap'n Crunch cereal 6 eggs 2 cups corn flakes 1 cups milk 2 1/2 cups all−purpose flour 25 to 30 chicken tenders 3 Tbl. granulated onion Vegetable oil for deep frying 3 Tbl. granulated garlic Creole mustard sauce, recipe follows 1 Tbl. pepper In food processor, grind cereals until crumbly but some 1/8−inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.|Creole Mustard Sauce 1/4 cup sliced green onions 2 Tbl. horseradish 2 Tbl. chopped garlic 1 Tbl. red wine vinegar 2 Tbl. chopped onion 1 Tbl. water 2 Tbl. chopped celery 2 tsp. cider vinegar 2 Tbl. chopped green pepper 1 tsp. Worcestershire sauce 1 cup mayonnaise 1 tsp. Tabasco sauce 1/4 cup hot mustard Salt and cayenne pepper to taste 2 Tbl. yellow mustard Combine all ingredients and mix well. Serve on the side with chicken. Makes about 2 cups.

Beef and Broccoli with Garlic Sauce

Sorce

Damon_Alton

Ingridients

1/2 pound beef boneless sirloin or round steak 1/4 teaspoon salt Dash white pepper 1 pound broccoli -- cut into flowerets and 1 × 1/2-inch pieces (4 cups) 1 teaspoon cornstarch 1 teaspoon soy sauce 1 teaspoon sesame oil 1/4 cup fat-free reduced-sodium chicken broth 1 teaspoon vegetable oil 1 tablespoon finely chopped garlic (6 cloves) 1 teaspoon finely chopped gingerroot 2 tablespoons brown bean paste 1 (8 ounce) can sliced bamboo shoots -- drained 2 cups hot cooked rice |Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice.

Italian Sausage

Sorce

ossipetz

Ingridients

6 pounds meat (5 pork, 1 beef) 4 teaspoons of salt 1/2 oz fennel seed (or to taste) 1/2 oz crushed red pepper (or to taste) 1 Tablespoon Paprika 1/2 cup water|Remove the pork from the bone and cut into 1 inch cubes. Cut beef into cubes. Toss meat with seasonings and 1/2 cup water. Store in refrigerator over night and grind the next day. Grind the meat twice with a course blade and make it into large patties (1/2 cup measure of sausage), freeze them between double layer sheets of wax paper on a cookie sheet and then put them in plastic bags. Make hot sausage sandwiches with fried onions and green peppers on a hoagie bun. Grill sausage either in a frying pan, or barbecue.

KFC BBQ Baked Beans

Sorce	stevofc
Ingridients	1 can (28 oz.) Bushes Baked beans 1/3−1/2 cup BBQ sauce (depending on how tangy you like it) 1/4 cup brown sugar 1/4 cup finely diced onions 1/2 cup hickory smoked bacon|Fry bacon lightly (until heated through but still soggy). Then put everything in a cassarole dish and bake for about 20−30 min at 350. It can be done in a saucepan but will not be quite as flavorful.

Jalapeno Poppers

Sorce

Reeves

Ingridients

6 large Jalapenos 6 slices Monterey Jack or Mozzarella cheese (1/2" thick) flour for dredging 1/4 cup vegetable oil 2 large or 3 small eggs, separated|Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and spooning oil over the uncooked places. Cook until golden brown.

Jack−In−The−Box Tacos

Sorce

cmrdrv

Ingridients

1 Pound Ground beef 1/3 Cup Refried beans 1/4 Teaspoon Salt 2 Tablespoons Chili powder 1/4 Cup Ortega Mild Taco Sauce 12 Soft Corn Tortillas 3 Cups Cooking oil 6 Slices American cheese (each cut in half) 1 Head Lettuce, chopped fine|Slowly brown the beef over low heat, using a wooden spoon to chop and stir the meat, keeping it very fine and smooth. When the beef is brown drain the fat. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture creating a smooth texture. Add the salt, Chili powder, and Taco Sauce to the mixture. Remove from the heat. In another skillet heat 1/4 inch of oil until hot. Test with a small piece of tortilla − it should bubble when dropped into the oil. Spread 1/2 of the beef mixture on the center of each corn tortilla. Fold the tortillas over and press so that the beef fillng acts as an adhesive and holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until crispy. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler. Pry open slightly and add 1/2 slice American cheese and some lettuce. Top with additional Taco Sauce to taste.

Macaroni Grill's Baked Creamy Seafood

Sorce

ellerkerm

Ingridients

4 tablespoons butter 1 cup bay scallops, rinsed and drained (8 oz) 3 tablespoons flour 2 cups half and half 1−1/2 cups asiago 2 cups medium, peeled, deveined cooked shrimp 1 6 oz. can clams, well drained 1 to 2 tablespoons grated Parmesan cheese oil, for frying 1/2 12 oz. package won ton|In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 min. Whisk in half−and−half and continue whisking until mixture comes to a boil. Boil 1 min, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp, and clams. Spoon into a 9" glass pie plate. Sprinkle with the Parmesan. Bake in a preheated 350 deg. oven for about 15 min., until the top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375 deg. Fry 3−4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use won tons as chips for dipping into baked seafood appetizer. Note: If you don't feel inclined to fry the wanton skins to make chips, the seafood appetizer is also delicious with tortilla or pita chips or crackers.