Jo Jos Recipes

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JO JO POTATOES



Jo Jo Potatoes image

These are great and you can change the combination of spices to a Mexican flavoring and serve with a nacho cheese dip.

Provided by SWIZZLESTICKS

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 9

½ cup all-purpose flour
½ teaspoon garlic powder
¾ teaspoon lemon pepper
¼ teaspoon celery salt
½ teaspoon onion powder
¼ teaspoon seasoning salt
4 potatoes, unpeeled and cut into 1/2 inch thick wedges
1 egg, beaten
vegetable oil for frying

Steps:

  • In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt.
  • Dip potato wedges in egg, then in spice mixture.
  • Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 48.7 g, Cholesterol 46.5 mg, Fat 23.6 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 670.5 mg, Sugar 2.4 g

SLOPPY JOES II



Sloppy Joes II image

This is the recipe my mother used for sloppy joes and it always gets compliments!

Provided by Tamara

Categories     Main Dish Recipes     Sandwich Recipes     Sloppy Joe Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
¼ cup chopped onion
¼ cup chopped green bell pepper
½ teaspoon garlic powder
1 teaspoon prepared yellow mustard
¾ cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Steps:

  • In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
  • Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 11.2 g, Cholesterol 49.6 mg, Fat 9.4 g, Fiber 0.4 g, Protein 15.1 g, SaturatedFat 3.6 g, Sodium 416.3 mg, Sugar 9.6 g

JO-JO'S



Jo-Jo's image

I call them Jo-Jo's, but they are crunchy potato wedges. make sure you follow the steps/instructions and for the crispiest texture, be sure to keep the cooking oil at the right temp, use an instant-read thermometer to monitor the temp and be patient enough to bring it back to a full 340 degrees before adding the second batch of potato wedges.

Provided by skwurt25

Categories     Potato

Time 31m

Yield 20 jo-jo's, 2-3 serving(s)

Number Of Ingredients 12

4 teaspoons kosher salt
1/2 teaspoon pepper
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon dried oregano
1 3/4 lbs russet potatoes, cut into 1/4-inch wedges (about 3 large)
1/4 cup vegetable oil or 1/4 cup peanut oil, plus 3 quarts for frying
1 1/2 cups unbleached all-purpose flour
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda

Steps:

  • Combine the salt,pepper,onion and garlic powders,cayenne, and oregano in a small bowl.
  • Toss the potato wedges with 4 teaspoons of spice mixture and 1/4 cup oil in a large microwave-safe bowl; cover tightly with plastic wrap. microwave on high until potatoes are tender but not falling apart, 7-9 minutes, shaking the bowl (without removing the plastic) to redistribute the potatoes halfway through cooking. slowly remove the plastic wrap from the bowl (be careful of the steam) and drain the potatoes. arrange the potatoes on a rimmed baking sheet and cool until they firm up, about 10 minutes. (potatoes can stay at room temp up to 2 hrs if need be) heat the remaining 3 quarts of oil in a large dutch oven over high heat to 340 degrees.meanwhile, combine the flour,cornstarch in a medium bowl and whisk the buttermilk and baking soda in a large bowl. working in 2 batches, dredge the potato wedges in the flour mixture shaking off excess, dip in the buttermilk mixture,allowing the excess to drip.back into bowl, then coat again in the flour mixture. shake off the excess and place on a wire rack,(the potatoes can be coated up to 30 min in advance).
  • when the oil is ready,add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. transfer the wedges to a large bowl and toss with 1 teaspoon of the spice mixture. drain the wedges on a baking sheet lined with paper towels. return the oil to 340 degrees and repeat with the second batch of wedges. serve with extra spice mixture on the side.
  • can serve with creamy horseradish sauce or other sauces.

Nutrition Facts : Calories 1077.2, Fat 29.8, SaturatedFat 4.5, Cholesterol 4.9, Sodium 3963.2, Carbohydrate 180.1, Fiber 12.6, Sugar 9.5, Protein 22.5

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