TORNADO POTATOES RECIPE BY TASTY
Here's what you need: medium Yukon potatoes, butter, grated parmesan cheese, black pepper, garlic powder, paprika, salt, Chopped fresh parsley, wooden skewers
Provided by Merle O'Neal
Categories Appetizers
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325ºF (160ºC).
- Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
- Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
- In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
- Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 20 grams, Sugar 2 grams
PORTUGUESE TORPEDO MEAT
I am of Portuguese descent. One of the ethnic foods for the Portuguese is "chourice or linguica." It is a spicy sausage that if wonderful fried, scrambled with eggs or used in the next recipe! It's hard to find, but can be ordered online @ www.linguica.com or Gaspars.com.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in pan and cook for 1 hour, stirring occasionally.
- Add warm water if necessary to prevent sticking.
- Serve on rolls of your choice.
Nutrition Facts : Calories 563, Fat 33.4, SaturatedFat 13, Cholesterol 153.2, Sodium 946.1, Carbohydrate 16.5, Fiber 3.5, Sugar 7.7, Protein 48.1
TOASTY TUNA TORPEDOES
These make a great lunch or snack. This recipe comes from Company's Coming "Kids Cook" series. They taste great!
Provided by Nova Scotia Cook
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the tuna, cheese, pickle and onion in a bowl and stir.
- Add the mustard and salad dressing.
- Open the hot dog buns and stuff with the tuna mixture.
- Wrap in foil.
- Bake in a 350 degree oven for 15 minutes.
- Cool each sandwich slightly before unwrapping.
Nutrition Facts : Calories 303.3, Fat 13.1, SaturatedFat 6.9, Cholesterol 51.3, Sodium 668.2, Carbohydrate 22.8, Fiber 1.2, Sugar 3.4, Protein 22.4
TORPEDOES RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine the masa, flour, and the 1 teaspoon salt, teat with an electric mixer on low to medium speed, gradually adding the warm water, until mixture forms a soft dough. Cover with a moist towel; let rest for 30 minutes. For filling, in a medium skillet, heat the 1 tablespoon oil over medium heat. Add chorizo and cook until brown, using a wooden spoon to break up meat as it cooks; drain off fat. Add the cooked potatoes to the cooked chorizo. Using a potato masher, crush potatoes and chorizo to form a thick mixture. Season to taste with additional salt. Remove from heat; let cool. Using clean hands, shape dough into balls the size of golf balls. Using your thumb, make an indentation in the center of each masa ball; flatten each ball slightly. Place 1 tablespoon of the filling in each indentation; wrap the dough edges around the filling and shape into a cigar or torpedo shape. Press to seal ends of torpedoes. In a large skillet, heat the 1 cup oil over medium heat. Add the torpedoes to hot oil; fry the torpedoes until golden brown. Drain on paper towels. Sprinkle torpedoes with salt. Serve with Uncooked Tomatillo Salsa or purchased salsa and, if desired, garnish with fresh cilantro sprigs. UNCOOKED TOMATILLO SALSA Prep: 15 minutes 10 tomatillos, husked, rinsed, and quartered 2 fresh jalapeno chile peppers, stemmed and halved 1/4 of a small white onion 1 clove garlic, peeled 1/2 of a bunch fresh cilantro Salt ln a blender, combine tomatillos, chile peppers, onion, and garlic. Cover and blend until mixture is almost smooth. Add cilantro to tomatillo mixture. Cover and blend until smooth. Season to taste with salt
TORPEDO'S
Categories Sandwich Beef Sauté Super Bowl Quick & Easy Healthy
Yield enough for 8 or more
Number Of Ingredients 18
Steps:
- In a dutch oven cook peppers and onions in a dry pan for 10 min or until sweated, add meat gradually, salt and pepper to taste, then the spices and the bottle of chili sauce, 1/4 cup of water simmer until done
RHODE ISLAND DYNAMITES
Another name for these are "Torpedos". These were a staple in our family for a quick meal that serves a lot of people. They are similar to a "Sloppy Joe", but in R.I. it is called a "Dynamite". This recipe is versatile and can be scaled down or up. It freezes well and tastes best if made 1-2 days ahead.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 2h20m
Yield 25 lbs, 20 serving(s)
Number Of Ingredients 12
Steps:
- In a very large stockpot over medium-high heat, brown the ground beef, stirring often.
- Add the chopped green and red peppers, onions, and garlic; mix well.
- When the vegetables begin to soften, add the tomato sauce, bay leaves, parsley, hot pepper flakes, salt, black pepper, and Italian seasoning.
- Cover and simmer, stirring occasionally, for 2-3 hours.
PINK TORPEDOES
A recipe from Rachael Ray. Something that looks great for a hot summer day. The cooking time is the time it has to be in the fridge.
Provided by Boomette
Categories Punch Beverage
Time P3DT10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the vodka, two-thirds of the sliced strawberries and the granulated sugar. Cover with plastic wrap and let stand at room temperature until the vodka turns pink, about 6 hours. Refrigerate overnight or up to 3 days.
- Strain the vodka and divide among 6 tall glasses. Add a splash of limoncello to each glass and top off with the sparkling wine. Drop in a sugar cube and garnish with the remaining strawberry slices.
Nutrition Facts : Calories 739.6, Fat 0.3, Sodium 32.9, Carbohydrate 27.6, Fiber 1.8, Sugar 12.8, Protein 1
THE TORPEDO
Make and share this The Torpedo recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Combine equal parts Voyant Chai Cream Liqueur and Jagermeister in cocktail shaker with ice.
- Shake well
- Strain into a shot glass.
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