DRUNKEN SWEET POTATOES
A splash of Jack Daniel's is all this recipe needs to give it that extra something-something. The kids can keep their marshmallow topped sweet potatoes. This one is for the grownups.
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F. Grease a 2-quart casserole dish and set aside. Place the peeled sweet potatoes in a pan of water and bring to a boil over medium-high heat. Boil for 35 minutes or until tender. Drain the potatoes well and let cool slightly. Place the potatoes in a large mixing bowl with the butter and beat on medium speed with the mixer. Add the sugar, salt, and whiskey and mix well. Spread half the sweet potato mixture in the prepared pan. Sprinkle the sweet potatoes with half of the chopped nuts. Spread the remaining sweet potato mixture on top, then top with the remaining nuts. Place the casserole in the oven and bake at 325 degrees F for 35 minutes or until bubbly in the center. Remove from the oven and serve hot.
Nutrition Facts :
DRUNKEN CHICKEN
Drunken chicken is a Shanghainese cold dish where chicken is steeped in rice wine, hence 'drunken chicken.' This drunken chicken recipe is by Nook & Pantry.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.
- Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you're using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot. Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.
- Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 - 40 minutes or until the internal temperature near the bone reaches 165°F - 170°F (73°C - 76°C). If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching make sure to redistribute them in the middle of cooking so they cook evenly.
- Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.
- After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.
Nutrition Facts : Calories 487 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 24 grams fat, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 4 people, Sodium 3606 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
DRUNKEN SWEET POTATO CASSEROLE
Thanksgiving wouldn't be Thanksgiving without this dish. I've no idea where the recipe came from originally--my grandmother has been making it since long before I was born.
Provided by helowy
Categories Yam/Sweet Potato
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until done.
- Skin and mash potatoes while still warm. Add butter and salt to taste. Add milk until the consistency is like creamy mashed potatoes.
- Put potatoes in a 2 quart casserole dish. Scoop a hollow in the center of the potatoes and create a rim of potatoes around the edge of the pan. Set aside.
- In a double boiler, cook 1/4 lb butter, brown sugar, egg, and bourbon, stirring constantly, until thickened (1/2-3/4 hour--in my experience it never really thickens).
- Poor this syrup into the center hollow of the casserole and over the whole top.
- Line the edges of the casserole with the mini marshmallows.
- Bake at 350F for 45 minutes or until the sauce is a very dark brown.
DRUNKEN POTATOES
This is a really interesting sounding recipe from Janet Reeves' "One Potato Two Potato" cookbook. It says that you can assemble them ahead and then pop them in the oven before serving. Would be a different way to eat potatoes!
Provided by ladypit
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel and slice the potatoes thinly.
- Preheat the oven to 375 degrees.
- Put the potato slices in a pie plate you've sprayed with cooking spray (or greased).
- Overlap the slices.
- Pour the vermouth over the potatoes.
- Sprinkle with salt and pepper.
- Dot with butter.
- Bake them, uncovered, for 30 to 40 minutes or until they are tender.
DRUNKEN STUFFED SWEET POTATOES
This should be a dessert. It is so good! The crunchiness of walnuts and the fruity taste of raisins complement this traditional holiday dish. We use Venezuelan rum.
Provided by Thomas Williams
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sweet potatoes in a microwave-safe dish and cook in the microwave for 5 minutes. Add apples to the sweet potatoes and cook in the microwave until sweet potatoes and apples are tender, about 3 minutes more.
- Arrange sweet potatoes in a 9x13-inch baking dish and slice each sweet potato down the middle. Place butter cubes into each sweet potato.
- Mix rum, pecans, maple syrup, raisins, cranberries, stevia, and coconut oil together in a bowl. Stuff sweet potatoes with rum mixture and apples.
- Bake in the preheated oven until filling is bubbling and fragrant, about 30 minutes.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 84.8 g, Cholesterol 10.2 mg, Fat 11.8 g, Fiber 11.5 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 196.4 mg, Sugar 29.9 g
DRUNKEN WINTER STEW
An interesting combination I threw together one cold day after work. I enjoyed it so much I've made it a regular.
Provided by Robin Oswald
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring potatoes, onions, and water to a boil, lower heat to simmer.
- Add cabbage and mustard. Slowly add about 1/2 the beer (it will foam up a bit). Cover loosely. Let simmer 15 minutes, stirring occasionally.
- Add the beans, spices, and more/all of the beer to taste. Remove lid, let simmer another 10 minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 55.9 g, Fat 0.7 g, Fiber 13 g, Protein 10.9 g, SaturatedFat 0.1 g, Sodium 354 mg, Sugar 5.4 g
DRUNKEN SAUSAGES AND PEPPERS WITH HERO ROLLS
Provided by Dave Lieberman
Categories Beer Garlic Onion Bake Sauté Sausage Bell Pepper Fall Tailgating
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Heat a large, ovenproof, nonstick skillet (no plastic handles!) over medium-high heat. Add the sausages and cook them, turning once in a while, until they're nice and brown almost all over, about 10 minutes. (They'll curl up a little as they cook, so it'll be hard to brown them on all sides. Don't sweat it.) Poke each link 4 or 5 times with a fork as they cook to release some of their juices.
- Remove the sausages from the pan and set aside. Press the garlic into the juices in the pan, stir it around until you can smell it, and then add the peppers. Season them lightly with salt and red pepper, and cook about 8 minutes, tossing them around until they're wilted and starting to brown. Add the sausages to the pan.
- Pour the beer, bring it to a boil, and then put the pan in the oven. Cook until most of the liquid has evaporated (you'll want a little to spoon on the sandwiches), the peppers are tender, and the parts of the sausages poking up are browned, 25 to 30 minutes. You can make the sausages and peppers before people come over and then heat them over low heat half an hour beore you're ready to serve. Serve hot along with a basket or plate of hero rolls, split open and ready for stuffing.
FLANK STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS
Provided by Sunny Anderson
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Make the chimichurri: In a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt, and pepper. Blend until smooth. Reserve half for drizzling on the fajitas. Place the remaining half in a large resealable plastic bag.
- Marinate the steak: Place the steak in the bag with the marinade, squeeze out excess air, and seal. Rest at room temperature for up to 2 hours.
- Make the peppers: In a large straight-sided pan with a lid, heat the oil over medium-high heat. When the oil begins to swirl, add the poblano, bell, and jalapeno peppers, and the onion. Season with a pinch of salt and a few grinds of pepper. Cook, stirring, until softened and slightly caramelized around the edges, 6 to 8 minutes. Add the beer, cover, and reduce the heat to medium. Cook until all the vegetables are plump and tender, about 10 minutes. Remove from the heat.
- Grill the steak: Preheat a grill or grill pan to medium high. Remove the steak from the marinade and discard the marinade. Season the steak with a pinch of salt and a few grinds of pepper on both sides. Grill the steak, flipping just once, until cooked to medium rare, 5 to 6 minutes per side. Transfer the steak to a plate, cover loosely with aluminum foil, and let rest for 10 minutes before slicing.
- Warm the tortillas: Preheat the oven to 200 degrees F. Wet your hands and rub each side of the tortillas with your hands, then stack the tortillas, wrap them tightly in aluminum foil, and place on the center rack of the oven until steamy, about 10 minutes ( or place them in a warmer).
- Assemble the fajitas: Slice the steak into thin slices on the bias, against the direction of the muscle. Place a few strips of meat on each warmed tortilla and top with the peppers. Drizzle the reserved chimichurri over the top and fold loosely like a soft taco.
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- Peel the potatoes and cut them into ¾-inch cubes. Place them in a medium pot and add the chicken broth, plus enough water to cover the potatoes. Bring the liquid to a simmer over medium high heat, and partially over the pot, and simmer, adjusting the heat as necessary, until they are almost tender, but still a bit firm in the middle, about 6 minutes. Reserve 1/2 cup of the cooking liquid, drain the potatoes and set them aside.
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- Whisk in the can of Campbell’s® Potato Soup, salt and pepper, garlic powder and cayenne. Add the partially cooked potatoes and the reserved cooking liquid and switch to a wooden spoon stirring until the potatoes are cooked through, about 5 to 8 more minutes. Remove from the heat and gradually whisk in two cups of the shredded cheese until the cheese has melted and the mixture is smooth.
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