Potato Skins & Bacon Recipe
Sweet Potato Fries Recipe
Deep Fried Pepperoni Recipe
Bruschetta Flatbread Recipe
Suicide Chicken Wings Recipe
The Grateful Dead Recipe
Recipes by Fellow Authors:
Potato Skins & Bacon
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.
Heat oven to 350 degrees F.
Place tortilla chips on a greased baking sheet. Top with 1 1/2 cups of marble cheddar, 3/4 cup of chopped tomatoes, 1/2 cup chopped green pepper and jalapeno peppers to taste. Bake for 20 minutes or until heated through and cheese has melted.
Top with 1 green onion, chopped. Serve with salsa and sour cream on the side.
Sweet Potato Fries
Preheat oven to 425°F. Line a baking sheet with foil.
1 1/2 lbs sweet potatoes, peeled and cut into 1/2 inch thick spears.
1/4 cup olive oil
1 tsp ground cumin
1/2 tsp sea salt (optional)
In large bowl, combine sweet potatoes, oil and cumin, tossing until fries are well coated. Spread in a single layer on prepared baking sheet. Bake in preheated oven for 15 mins. Flip potatoes over and bake for 15 mins or until browned and tender. Transfer potatoes to a plate lined with paper towels and sprinkle with seal salt (if using). Serve with curry honey mayo.
Curry Honey Mayo
1/4 cup light mayonnaise
1 tsp curry powder
1 tsp liquid honey
Combine mayonnaise, curry powder and honey in a small bowl. Cover and refrigerate until ready to use.
Variation: Use 1 tsp paprika and 1 tsp chili powder in place of cumin. OR use 1 tsp ground cinnamon and 2 tsp chopped fresh rosemary.
Deep Fried Pepperoni
Honey (about ¼ cup)
Mustard (about ¼ cup)
Use as much pepperoni as you want, it really doesn’t matter. If you buy it from the deli counter at the grocery store, you can buy smaller amounts and don’t have to buy an entire package. If you are feeding a crowd and live on the Canadian east coast, buy a large roll of pepperoni. Slice the pepperoni about ¼ inch thick, on an angle. Heat about an inch of vegetable oil in the bottom of a tall pot or wok. Make sure the oil is hot and ready to go before you start frying. Test by dropping one piece of the pepperoni in. If it starts frying right away, add the rest, if it doesn’t and it kind of sinks to the bottom or floats around a bit, wait a little longer.
Fry the pepperoni for about 60 – 90 seconds. Stand over the pot and watch it. Use a metal slotted spoon to retrieve the pepperoni from the pot. Don’t overcrowd the pot. If you are making a lot of it, fry them in batches. Pat the pepperoni dry with paper towel to absorb excess grease and serve immediately with the honey mustard.
Whisk together equal parts honey and mustard in a bowl until well combined. Taste it. If you find it is too sweet add more mustard, if you find it is not sweet enough add more honey. Use your judgment to get it where you think it tastes good. Chill in the fridge until ready to serve with the pepperoni. If you don’t want to make this, you can buy it at most grocery stores.
(Double recipe if serving a crowd)
Spread 1 loaf of flatbread with 1 tbsp. of extra virgin olive oil. Top with 1/4 cup of fresh basil pesto (see recipe below), 1 hot house tomato, thinly sliced, 1/4 cup red onion, thinly sliced, 1/2 cup grated mozzarella cheese and 1/2 cup feta cheese, crumbled.
Preheat oven to 350. Arrange flatbread on a baking sheet. Bake 7 – 10 minutes, or until the cheese is bubbly.
Fresh Basil Pesto
(Or you can use store bought. This recipe makes 1 cup – enough for the bruschetta plus leftovers)
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 cloves roasted garlic
Salt and freshly ground black pepper to taste
In a food processor, combine the basil in with the pine nuts and pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds
Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain. the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
Suicide Chicken Wings
2 ½ cups Frank’s red hot sauce
2 tablespoons garlic powder
2 chicken bouillon cubes (or powder)
1 teaspoon pepper
½ teaspoon white pepper
2 tablespoons Tabasco sauce
5 ounces barbecue sauce (any brand you like)
5 ounces honey garlic barbecue sauce
2 tablespoons cayenne pepper
1 teaspoon chili powder
¼ cup butter
4 tablespoons brown sugar
5 lbs chicken wings ( tips removed & split in half.)
Mix all sauce ingredients in saucepan and heat to melt butter.
Deep fry wings in small batches and mix with sauce.
The Grateful Dead
1 part tequila
1 part vodka
1 part light rum
1 part gin
1 part Chambord raspberry liqueur
Shake ingredients, pour over ice in a Collins glass, and serve.