Torpedos Food
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
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.
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Cuisine BritishTotal Time 30 minsCategory Snack, TreatCalories 474 per serving
- Turn on the grill, arrange the fish fingers on the grill rack and cook them for 15 minutes, turning them at least once until the batter coating is crispy.
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- In a large mixing bowl, combine the masa harina, flour, salt, garlic powder and chile powder. Gradually mix in the warm water, until a soft dough forms. Cover with plastic wrap and let rest for 30 minutes.
- For Filling, in a medium skillet, heat 1 tablespoon of oil over medium heat. Add the chorizo. Using a wooden spoon, crumble the chorizo and cook for 6-8 minutes. Drain on a plate lined with paper towels, let cool. Once cooled combine with shredded jack, set aside.
- With 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 filling in each indentation: Wrap the dough edges around the filling and shape into a cigar or torpedo shape. Press to seal the ends of torpedoes.
- In a large skillet, heat 1 cup of canola oil over medium heat. Add the torpedoes to hot oil; fry until golden brown on all sides. Drain on paper towels.
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