FLYING SAUCER RECIPE
Flying saucers are a popular fair food in Hawai'i. Ground beef smothered in a sweet and tangy sauce, gooey cheese, and sealed in perfectly toasted bread. And best of all no special tools are needed.
Provided by Relle
Categories Beef
Time 30m
Number Of Ingredients 16
Steps:
- Add about a tablespoon of cooking oil to a large pan set over medium high heat. Add onion and bell pepper. Cook until onions just become translucent. Then add in garlic and cook until fragrant.
- Next add ground beef, salt, and pepper. Cook until beef is is no longer pink. Drain excess oil and return to the heat.
- Then add ketchup, beef broth, brown sugar, mustard, and Worcestershire sauce. Mix until well combined, bring to a boil, then reduce heat to a simmer. Add corn. Cover and allow to simmer for 10-15 minutes stirring occasionally.
- Remove from heat and set aside.
- Now for the assembly. Lay a slice of bread down. Add shredded cheese and a few tablespoons of the beef mixture. Top with another slice of bread. Trim off the crust and press the edges of the sandwich together to seal it.
- Add about a teaspoon of butter to a pan set over medium high heat. Place the sandwich in the pan and fry for a minute or two or until golden brown. Flip and repeat on the other side, adding more butter to the pan if needed.
- Remove from heat and allow to cool slightly. ENJOY!
Nutrition Facts : Calories 459 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 906 milligrams sodium, Sugar 14 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
DUFF'S FLYING SAUCER SANDWICH
Steps:
- Slice the boule horizontally and lay the two halves on a cutting board cut-side up. Spread the mayonnaise and mustard evenly over the top half of the bread. Layer the bottom half evenly with the mortadella, folding the slices in half and shingling them in concentric circles. Repeat with the salami, pepperoni and provolone.
- Layer the pickles and lettuce on top of the provolone, then drizzle with olive oil and red wine vinegar. Season with salt and pepper, layer on the potato chips and top with the remaining half of the boule.
- Secure each egg half, cut-side facing out, to the top half of the boule with a toothpick, evenly spacing them out in a circle. Hang an olive ring on the exposed end of each toothpick. Slice the sandwich into 8 wedges and serve.
FLYING SAUCERS
These handy pita pocket sandwiches can be filled and served ready to eat... or you can set up a make-your-own buffet with ingredients that the kids can choose to suit themselves.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Combine the mayonnaise and mustard; spread about 1 tablespoon into each pita half. Stuff each with one lettuce leaf, two slices of bologna, one slice of ham and two slices of tomato.
Nutrition Facts : Calories 539 calories, Fat 39g fat (12g saturated fat), Cholesterol 68mg cholesterol, Sodium 1647mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
FLYING SAUCER COOKIES
Those of us old enough will remember these from school. This recipe was from my aunt who was a "lunch lady"! She passed the recipe on to me in 1965.
Provided by Bev Hale
Categories Cookies
Time 30m
Number Of Ingredients 13
Steps:
- 1. Cream shortening with sugar. Add eggs.
- 2. Mix dry (except oats) ingredients together and add to creamed mixture. Add honey and water.
- 3. Fold in oats and raisens. Drop by large spoonful - you want these big, onto an ungreased cookie sheet. Bake at 350 for 10-12 minutes.
FLYING SAUCERS
Make and share this Flying Saucers recipe from Food.com.
Provided by CrystalA
Categories Potato
Time 6m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Fry bologna until lightly browned.
- Prepare creamed potatoes.
- Real or boxed kind or use leftover.
- Place bologna on plate and top with potatoes.
- Then top with cheese.
- Microwave it for about 15-30 seconds.
- Or until cheese has melted.
CINNAMON ELEPHANT EARS
Provided by Ina Garten
Time 25m
Yield about 20 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees.
- Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
- Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
- Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
FLYING SAUCER TOSTADA
Not wanting to heat up the kitchen on this hot summer night and feeling on the lazy side, I created this very quick, easy, hearty and delicious recipe. There is no limit to the assortment of fillings that could be added; I am listing the ones that I used. I hope you and yours enjoy as much as my family did. This one will have you out of the kitchen lickety split.
Provided by Happy Hippie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat comal, griddle or large frying pan.
- Slice and dice vegetables as noted in ingredients list; set aside.
- Set aside grated cheddar cheese.
- Heat refried beans on stovetop or microwave oven.
- Heat tortillas on both side until brown spots appear and they bubble up a bit.
- Place one tortilla on plate.
- Spread tortilla with refried beans.
- Top with cheese, onion, tomato, avocado and cilantro.
- Spoon on salsa and sour cream.
- Top with second tortilla.
- Slice in wedges and serve.
Nutrition Facts : Calories 297.4, Fat 12.2, SaturatedFat 4, Cholesterol 12.6, Sodium 606, Carbohydrate 38.6, Fiber 5.7, Sugar 2.4, Protein 9.4
FLYING SAUCER COOKIES
A great giant "party cookie" or smaller everyday cookie. Try different types of M & M's or Reese's Pieces. A wonderful, chewy oaty-peanutty treat! (or omit candies for a "healthier" cookie!)
Provided by Susan Lee
Categories Drop Cookies
Time 23m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Beat together the butter, peanut butter and sugars.
- Add soda, then all other ingredients except candies.
- To make 4 1/2 inch round jumbo cookies, drop dough by 1/3 cup measure at least 3 inches apart on cookie sheet.
- Bake at 350* for 18-20 minutes, until VERY lightly browned.
- Immediately press candies on top of cookies.
- For GIANT flying saucers, line two 12-13 inch pizza pans with foil.
- Spread cookie dough within an inch of edge of pan.
- Bake at 325* for 30-35 minutes or until LIGHLY browned.
- The center make appear underdone, but do not overbake.
- Add candies to cookie when removed from oven.
More about "flying saucer recipes"
FLYING SAUCER COOKIES RECIPE | HERSHEYLAND
From hersheyland.com
Servings 36Total Time 2 hrsCategory Cookies & Blossoms
- Heat oven to 325°F. Beat butter, sugar, water and vanilla in large bowl until well blended. Add egg; beat well.
- Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating until blended.
- For each cookie roll 1 level measuring tablespoon dough into ball. Place on ungreased cookie sheet and flatten to make 2-inch circle. Alternating colors arrange 3 brown, 3 yellow and 3 orange candies to form circle along outside edge of cookie. Pinch off pea-sized piece of dough (level 1/4 measuring teaspoon): roll in ball. Flatten ball and place in center of circle formed by the candies.
- Bake 10 minutes or until cookie edges are set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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