/8 cup of the Texas Roadhouse rib seasoning over each side
omment: The secret of the Texas Roadhouse Tater Skins is a delicate
Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
Divide sauce among small condiment cups. Refrigerate until ready to serve.
Heat the oil in a deep fryer or larrge stock pot to 375-400\u00b0 Fahrenheit.
Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.
Slice 3/4 inch of the root end of each onion.
Make 12-16 slices into the trimmed end ...
Combine pineapple, sugar, butter and cinnamon in a small bowl, mixing well.
Spoon mixture evenly into 24 greased muffin cups. Roll Basic Angel Rolls dough into 1/2-inch thickness on a lightly floured surface; cut with a 2 1/2-inch biscuit cutter.
Place a roll over pineapple mixture in each muffin cup.
Bake at 350\u00b0 for 17 to 19 minutes or until rolls are golden brown.
Cool in pan 5 minutes.
Invert rolls onto serving platter and serve warm.
Yields 2 dozen.
Same recipe as Cinnamon Rolls except only roll dough to 1/2-inch thick and add raisins along with cinnamon.
Roll dough and place seam side down into loaf pan; be sure to tuck the ends down under and bake at 350\u00b0 until loaf sounds hollow.
Roll the dough on floured surface into a rectangle.
Brush dough with melted butter and sprinkle with cinnamon and sugar mixture. Roll up like a jelly roll. Cut into 1-inch slices.
Place in greased muffin cups and brush tops with melted butter. Cover and let rise 20 minutes. Bake at 425\u00b0 for about 18 to 20 minutes. Makes 1 1/2 dozen rolls.
Take dough out of refrigerator and roll out on a floured pastry cloth or board.
Roll dough to about 1/4-inch.
Spread one stick of butter on the rolled out dough, then sprinkle with brown sugar and cinnamon.
Roll up the dough, then slice and put in a greased pan.
Let the dough rise until doubled. Bake at 375\u00b0 for 20 minutes.
Let rolls cool slightly, then glaze with 1/2 cup orange juice and confectioners sugar to make glaze of the right consistency.
Glaze while warm, if desired.
Soften yeast in warm water with a teaspoon of sugar.
Scald milk; cool to lukewarm.
Add yeast, sugar and enough flour to make a medium batter.
Beat thoroughly.
Let stand until light and foamy.
Add melted butter (which has been cooled), eggs and salt.
Beat well.
Add enough flour to form soft dough.
Sprinkle small amount of flour on counter and let dough rest.
Meanwhile, clean and dry bowl; grease clean surface of bowl.
Knead dough until smooth and satiny.
Put in greased bowl; turn over to grease top.
Cover; ...
Mix jalapenos with cream cheese.
Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
Continue until mixture is all gone.
Place in refrigerator for 2 hours.
Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
Cool 5 minutes. Filling will be hot.
Serve with jalapeno jelly.
Jalapeno Jelly:
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
Stir frequently until mixture ...
Preheat oven to 375.
Soften yeast in warm water with a teaspoon of sugar.
Scald milk; cool to lukewarm.
Add yeast, sugar, honey, and enough flour to make medium batter.
Beat thoroughly. Let stand until light and foamy.
Add melted butter (after allowed to cool), eggs, and salt. Beat well.
Add enough flour to form soft dough.
Sprinkle small amount of flour on counter and let dough rest.
Grease the surface of a clean bowl. Knead dough until smooth and satiny
Then put dough in greased bowl; turn over to grease top.
...
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.
Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).
Beat thoroughly.
Add melted butter, eggs and salt. Beat well.
Add enough flour to form a soft dough.
Sprinkle a small amount of flour onto counter and let dough rest.
Meanwhile, grease a large bowl.
Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen ...
fat oval.
Place rolls in a lightly greased 13x9x2
4 cups for 1/2 recipe) . Stir until just mixed, cover
ough to cut.
Cut rolls in half. Place 24
Make 5 or 6 cuts deep into roll cutting nearly to the bottom.
Squeeze butter or margarine into each slice and dust with flour, if desired.
Place roll in muffin tin cup sprayed with non-stick cooking spray.
Cover with sprayed plastic wrap, and allow to rise until double in size.
Remove wrap and bake at 350\u00b0F (175\u00b0C) for 15 to 20 minutes.
Immediately place rolls on cooling rack.
kitchen towel. Allow the rolls to rise in a warm
FORMING THE ROLLS. The recipe will make 24 rolls. To get even sized rolls, I
nto 8 pieces. Form into rolls of any shape you like
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
ou want to make the rolls, make the brioche dough. In