| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Burger meat |
|
|
Olive oil |
|
|
Salt |
|
|
Pepper |
| 6 |
|
Jalapenos; (seeded) |
|
|
Olive oil |
|
|
Salt |
|
|
Pepper |
| 2 |
tb |
Olive oil |
| 2 |
md |
Onions sliced 1/4-inch thick |
| 1/2 |
c |
BBQ sauce |
|
|
Yukon Gold potatoes |
|
|
Canola or peanut oil for frying |
|
|
Salt |
| 1 |
lg |
Onion – Bermuda or Vidalia |
|
|
Milk to cover |
|
|
All purpose flour |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
SAUTEED JALAPENOS
BBQ GLAZED ONIONS
FRIES
ONION RINGS
Brush burgers with oil, salt, and pepper to taste. Grill to desired
doneness.
Sauteed Jalapenos:
Cut jalapenos into rings. Heat skillet. Add oil, jalapenos, and salt and
pepper to taste. Saute until jalapenos are just softening.
BBQ Glazed Onions:
Heat olive oil in a skillet over high heat, saute onions until they start
to caramelize. Add BBQ sauce to onions and continue to saute for 4 more
minutes.
Yield: 1 1/2 cups
Fries:
Hand cut the potatoes 1/4-inch by 1/4-inch and put them into a bowl of cold
water. Heat oil to 350 degrees. Drain potatoes and pat them dry. Fry the
potatoes in small batches until they just start to get some color. Set them
aside until you are ready to fry them again. Heat the oil again to 350
degrees and fry for the second time until they are golden and crisp.
Onion Rings:
Cut onion into 1/4-inch rings and soak in enough milk to cover for 10
minutes. Drain onion slightly then dredge in mix of flour mixed with salt
and pepper to taste. Heat oil to 350 degrees and fry until golden. Drain on
paper towels to remove excess oil and pat dry.
Converted by MC_Buster.
Per serving: 264 Calories (kcal); 27g Total Fat; (91% calories from fat);
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IND309
Converted by MM_Buster v2.0n.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”