World's Hottest Free Recipes
Pappasito's Cantina Frijoles a la Charra (copycat)
Popeye’s Cajun Fried Turkey (copycat)
Cajun Turkey Seasoning Mix
Combine kosher salt, peppers and onion powder in one bowl. Cover and
hold for service.
Over very low heat, melt butter and stir in salt, black pepper, white pepper and cayenne pepper in a small saucepan. Stir until well blended. Allow mixture to cool to about 100 degrees F. Spoon or pour into injector needle and inject the turkey, covering all the thick areas such as the breast and legs. Frying Turkey As needed peanut oil Add oil to the fryer with a basket or rack. Heat the oil on medium-high setting until it reaches 365 degrees F - about 20-40 minutes. Place the turkey, neck down, in a basket or on a rack. When the oil temperature registers 365 degrees F on the deep-fry thermometer, carefully lower the turkey into the oil. The oil level will rise from the frothing caused by the moisture from the turkey but will settle in about one minute. Check the oil temperature immediately and increase the flame to maintain the oil at 365 degrees F. Cook the whole turkey about 3-4 minutes per pound. Monitor and regulate the heat at all times. When a food thermometer registers 170 degrees F in the turkey breast or 180 degrees F in the thigh, remove the turkey from the oil and let it drain for a few minutes. (Let the oil cool completely before storing or disposing it.) Remove turkey from the rack and place on a serving platter. Immediately sprinkle turkey with the remaining Cajun Turkey Seasoning Mix. Allow the turkey to sit for 20 minutes before carving.
Olive Garden 5-Cheese Lasagna (copycat)
To make sauce melt butter with medium heat in heavy, 1 quart saucepan.
Add flour and stir until well blended; cook until frothy. Add milk,
stirring constantly with wire whisk as mixture comes to a simmer. Cook
and stir until thickened (3-4 minutes). Chill while mixing other ingredients.
Drain and mince tomatoes and garlic. Place other cheese filling ingredients
in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled
cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup
for later use. Cook lasagna noodles according to package directions.
Cool under cold water and drain. Place 3 lasagna noodles in 9x13x2 lightly
oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling
over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
Repeat pasta and cheese layering three more times; top with remaining
three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top
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