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Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 24th Sep '08 5:51 AM


Chipotle Potato Patties

1/2 Cup chopped onion
Oil for frying
1 3/4 Cups leftover mashed potatoes
1 tsp. Canned minced chipotle peppers in adobo sauce (peppers and sauce)
2 tsp. Grated Parmesan cheese
1/2 tsp. Dried oregano
1/2 tsp. Ground cumin
1/4 tsp. Ground coriander
1/2 Cup flour
1 tsp. Salt
1/4 tsp. Pepper

Saute onion in a small amount of oil until limp. Heat mashed potatoes in a
microwave until warm but not hot. Stir in onion. Add chipotle pepper and
sauce, cheese and spices. Stir well. Shape into 4 patties about 1/2-inch thick.
In a shallow bowl, stir together flour, salt and pepper.
Heat 1/4 inch of oil in a heavy skillet over high heat until almost smoking.
Lightly dust potato cakes with flour mixture. Gently ease into oil. Fry
until golden on both sides, about 2 to 3 minutes per side.

Makes 4 servings

Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 24th Sep '08 5:53 AM

Spicy Sesame Buffalo Wings

Prep Time: 10 min
Total Time: 1 hr
Makes: 6 servings

1/4 cup sesame oil
1 Tbsp. garlic salt
1 Tbsp. ground red pepper (cayenne)
2 tsp. ground ginger
2 lb. chicken wings, separated at joints, tips removed
3/4 cup Barbecue Sauce (BULL'S-EYE Raging Buffalo is recommended)
2 Tbsp. sliced green onions

COMBINE oil, garlic salt, pepper and ginger in large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the oil mixture. Refrigerate 30 min. to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce. Continue grilling 4 to 5 min. or until chicken is cooked through, turning and brushing frequently with the remaining barbecue sauce.

PLACE chicken on serving platter; sprinkle with the onions.

Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 24th Sep '08 5:54 AM

Spicy Potato Pie


2 1/2 cups all purpose flour
1/2 tsp. salt
1-cup cold butter cubed
1/2-cup ice-cold water


4 lb. potatoes, peeled and cubed
1/4-cup olive oil
2 large onions, chopped
4 cloves garlic, finely chopped
2 tbsp. finely chopped fresh ginger root
4 tsp. ground cumin
4 tsp. curry powder
1 tbsp. ground coriander
2 tsp. turmeric
1 tsp. hot pepper flakes
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup green peas
1/4 cup lemon juice
1/4 cup chopped fresh coriander or parsley


1 egg
1 tbsp. water

To prepare crust, in food processor or by hand, combine flour and salt.
Cut in butter until consistency of coarse meal.
Add water gradually, mixing just until dough forms a ball. Turn onto
work surface and knead gently a few times until smooth and soft.
Wrap in plastic wrap and refrigerate 1 hour. Meanwhile, to prepare
filling, in large saucepan, cover potatoes with cold salted water.
Bring to a boil, reduce heat and simmer about 10 minutes or until just
tender. Drain. Heat oil in large skillet over medium heat.
Add onions, garlic and ginger. Cook, stirring, about 5 minutes or until
Stir in cumin, curry powder, ground coriander, turmeric, hot pepper
flakes, salt and pepper.
Cook about 1 minutes or until fragrant. Stir in potatoes and coat well
with spices. Add peas, lemon juice and fresh coriander.
Cook about 1 minute.


Reserve one-third of dough for top.
Roll out remaining dough into circle 1/8 inch thick and place in 10-inch
springform pan, allowing dough to hang over the edge about 1/2 inch.
In small bowl, whisk together egg and water. Brush crust lightly with
glaze. Pour filling into crust and press evenly into pan.
Roll out remaining dough to form top and overlap edges of pan. Trim and
flute edges, crimping to seal.
Brush with remaining glaze and prick top crust in several places. Bake
in preheated 375 F oven about 1 1/4 hours or until crust is golden.

Makes 8 to 10 servings

Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 24th Sep '08 5:55 AM

Spicy Tangerine Beef
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri-tip, cut in thin strips on the bias
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 tablespoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds

In a resealable plastic bag combine the soy sauce and cornstarch
and mix well. Add beef, cover, and let marinate for 20 minutes in
the refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce,
and tangerine juice until completely combined.

In large pan or wok, heat oil on high. Add the ginger and beef and
cook for 2 to 3 minutes. Then add sauce mixture and cook for another
2 minutes on medium heat until sauce thickens. Serve on warm platter,
garnish with scallions, tangerine zest and sesame seeds.

Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 24th Sep '08 5:58 AM

Mexican Skillet Fiesta

1/2 medium onion, chopped
1 T oil
1 can diced tomatoes, undrained
1 can pinto beans with pork, undrained
Chopped jalapenos, quantity according to taste
3/4 C rice
1 C water
1 T chili powder
8oz - 1 lb smoked sausage, chopped into bite sized pieces
1 1/2 C grated cheddar cheese

Fry onion in oil until it is softened but not browned. Add next 6
ingredients and bring to a boil. Cover the skillet and reduce heat to
simmer. Simmer for 25 minutes or until rice is tender. Add smoked
sausage, cover and simmer 5 minutes. Sprinkle cheese over mixture in
skillet, cover and cook until cheese melts, about 2 minutes.

Serves 4.

If you prefer it hotter, add more chili powder

Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 24th Sep '08 5:58 AM

Chili Potato Burritos

2 cups mashed potatoes
1 cup shredded Colby-Jack cheese
2 tsp. chili powder
1 tsp. ground cumin
salt and pepper to taste
1 clove garlic, minced
8 (6-inch flour tortillas)
1/2 cup red enchilada sauce

Heat oven to 350. Warm mashed potatoes on the stove or in the
microwave. In a medium-size mixing bowl, combine mashed potatoes,
3/4 cup of the cheese, chili powder, cumin, salt and pepper and
garlic. Spoon evenly into tortilla shells and roll up. Place rolls
side by side in a 8X8 baking pan. Spread enchilada sauce evenly over
the top and sprinkle remaining cheese on burritos. Bake at 350 until
cheese is melted and bubbly.

Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 24th Sep '08 6:01 AM

Texas Black Bean Soup

2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes or Mexican stewed tomatoes, cut up
1 (14 1/2 ounce) can diced tomatoes or diced tomatoes with green chilis
1 (14 1/2 ounce) can chicken broth
1 (11 ounce) can Mexi-corn, drained
2 (4 ounce) cans chopped green chilis
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

In a crockpot, combine all ingredients. Cover and cook on HIGH for 4 to
5 hours or until heated through.

Yields 8 to 10 servings - about 2 1/2 quarts.

Summertime  (Level: 115.0 - Posts: 1122)
Sat, 27th Sep '08 6:39 PM

Yes, you are quite right...spicy indeed! Also anything with smokey chipolte peppers ranks very highly with the tastebuds!

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