NEELY'S FISH AND CHIPS
Make and share this Neely's Fish and Chips recipe from Food.com.
Provided by frozenmargarita
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Tartar Sauce:.
- 1 cup mayonnaise
- 3 tablespoons hot pepper relish
- 1 clove garlic, minced
- Dash hot sauce
- Salt and freshly ground black pepper
- Combine all the ingredients in a serving bowl. Cover with plastic wrap and let the flavors develop in the refrigerator for at least 1 hour before serving.
- Preheat a deep-fryer with oil to 375 degrees F.
- Bring a large pot of water to a boil over medium heat and add some salt. In small batches, add the cut potatoes and cook for 4 minutes, until they are soft. Carefully remove them from the boiling water and shock in a bowl of icy cold water. Drain and dry well with paper towels. Arrange the potatoes on a paper towel lined sheet tray and let air-dry. Repeat with each batch.
- In a large bowl, whisk together 1 cup of the flour, the cornstarch, garlic powder, cayenne, smoked paprika, baking powder, and salt and pepper, to taste. Add the beer and whisk until incorporated. The batter will be slightly lumpy.
- Add the remaining 1 cup of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter. Let the excess batter drip off and gently lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 minutes. Remove from the oil and arrange on a serving platter.
Nutrition Facts : Calories 2131.8, Fat 164.5, SaturatedFat 27.9, Cholesterol 98.3, Sodium 671.9, Carbohydrate 109.2, Fiber 8.3, Sugar 2.6, Protein 53.3
CHOCOLATE CHIPS
Provided by Patrick and Gina Neely : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Stir 8 ounces chocolate until melted in a medium glass bowl set over a saucepan with lightly simmering water (not touching the bottom of the bowl). Remove from the heat and stir in the remaining 4 ounces chocolate. Cook's Note: This will cool the chocolate down and help it set.
- Dip each potato chip halfway into the melted chocolate. Place on a waxed paper-lined baking tray and place in the refrigerator until hardened, about 20 to 45 minutes.
NEELY'S LIME BARS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 16 to 20 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
- To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined. Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
- To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
- Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares.
TRIPLE THREAT CHOCOLATE CHIP COOKIES (THE NEELY'S)
Make and share this Triple Threat Chocolate Chip Cookies (The Neely's) recipe from Food.com.
Provided by KaraRN
Categories Dessert
Time 39m
Yield 24 large cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
- Sift the flour, baking powder and salt into a bowl and set aside.
- Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly.
- With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes.
- Add the chocolate mixture and blend thoroughly.
- Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended.
- Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies.
- Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks.
Nutrition Facts : Calories 320.5, Fat 20.1, SaturatedFat 7.7, Cholesterol 63, Sodium 163.3, Carbohydrate 36.5, Fiber 3, Sugar 29.3, Protein 4.4
NEELY'S FISH AND CHIPS
Make and share this Neely's Fish and Chips recipe from Food.com.
Provided by mightyro_cooking4u
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a deep-fryer with oil to 375 degrees.
- Bring a large pot of water to a boil over medium heat and add some salt. In small batches, add the cut potatoes and cook for 4 minutes, until they are soft. Carefully remove them from the boiling water and shock in a bowl of icy cold water. Drain and dry well with paper towles. Arrange the potatoes on a paper towel lined sheet tray and let air-dry. Repeat with each batch.
- In a large bowl, whisk together 1 c flour, the cornstarch, garlic powder, cayenne, and smoked paprika, baking powder, and salt and pepper, to taste. Add the beer and whisk until incorporated. The batter will be slightly lumpy.
- Add the remaining 1 c of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter. Let the excess batter drip off and gently lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 minutes. Remove from the oil and arrange on a serving platter.
- Add the blanched potatoes to the deep fryer and fry until golden brown and crisp, about 5 to 6 minutes. Remove to paper towels to drain and sprinkle with kosher salt. Transfer to a serving bowl and serve with the fried fish and the Spicy Tartar Sauce.
Nutrition Facts : Calories 8254.7, Fat 866.5, SaturatedFat 146.5, Cholesterol 102.3, Sodium 1106, Carbohydrate 88.7, Fiber 5.6, Sugar 1.6, Protein 52.6
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