FRISCO'S EXPLODED POTATOES (COPYCAT) RECIPE - (3.8/5)
Provided by mrboyton
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease a shallow casserole dish. Mix all ingredients in a large bowl, then spoon into the casserole dish. Bake uncovered 30-35 minutes or until bubbly.
BACON EXPLOSION!
My husband sent me this recipe with a note reading, "You know I HAVE to make this." It is quickly making the internet and tv rounds and I saw it the next day on Good Morning America. It is from the BBQ Addicts website. You can see photos of the process at http://www.bbqaddicts.com/bacon-explosion.html I posted for your Superbowl eating pleasure (but you may not want to see the calorie count).
Provided by SharleneW
Categories Pork
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- To kick off the construction of this pork medley you'll need to create a 5x5 bacon weave. If the strips you're using aren't wide enough to span 5x5 inches, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
- The next step is to add some barbecue seasoning on top of your bacon weave. (BBQ Addict recommends Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen's All-Purpose Rub).
- Now that your pork is well seasoned, it's time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like.
- Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy.
- Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. (BBQ Addict recommends Burnt Finger BBQ's homemade competition sauce). Once you've sauced the bacon, sprinkle on some more of the barbecue seasoning you used on the bacon weave.
- Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
- At this point we can start to see the final shape of our Bacon Explosion, but we're missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
- Sprinkle some barbecue seasoning on the outside of the bacon weave, and now it is ready for the smoker. Cook your Bacon Explosion at 225°F in a constant cloud of hickory smoke until your meat thermometer gives an internal temperature reading of 165°F Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. BBQ Addict recommends 2.5 hours, for a roll 2.5 inches in diameter.
- Now that the Bacon Explosion is fully cooked, you need to add some finishing flavors. Remember that barbecue sauce you used for inner flavor? You'll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they'll give your fatty a nice glossy finish. Spicy and vinegar based sauces don't contain as much, so they won't set up as well. If you're dead set on using those sauces, just cut them with a bit of honey and you'll get the same effect.
- Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.
- Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, BBQ Addict recommends placing a couple Bacon Explosion slices on a warm Pillsbury's Grands Biscuit.
POTATO EXPLOSION
I got this recipe while lost in the kitchen trying to quickly feed a hungry 6 year old. Turned out great (by accident then) he loved it and it filled em right on up.
Provided by ANCY6674
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- boil potatoes til soft not mushy.
- add beans and onions and heat
- toss in tomatoes corn and top with cheese and bacon.
- heat til cheese melts.
Nutrition Facts : Calories 369.2, Fat 10.6, SaturatedFat 6.2, Cholesterol 29.7, Sodium 668.4, Carbohydrate 56.4, Fiber 8.6, Sugar 6.6, Protein 15.8
CHOCOLATE EXPLOSION CANDIES
Provided by Food Network
Time 25m
Yield about 2 dozen candies, depending on size of mold
Number Of Ingredients 2
Steps:
- In a microwave-safe container, melt the chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour chocolate into the molds to coat. Tip over to drain off excess to create a chocolate shell. Place the molds in freezer for 2 minutes to harden. Remove from the freezer and fill just shy of the top with the popping rock candies. Reheat the leftover chocolate in the microwave until melted through and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn out onto wax paper and pop out the candies from their molds. Store at room temperature.
MOSTLY ROASTED VEGGIE EXPLOSION
Steps:
- Preheat oven to 425 degrees F.
- Spray 2 baking sheets with nonstick spray. Set aside.
- Cut off and discard the tough ends of the asparagus stalks. Lay asparagus on the sheets. Lay carrots and pepper strips on the sheets as well.
- Cut eggplant lengthwise into six to eight 1/4-inch slices. Blot excess moisture from the slices with paper towels. Arrange the eggplant slices flat on the sheets. Sprinkle veggies with the salt and black pepper.
- Roast the veggies until tender, about 15 minutes.
- Once the veggies are cool enough to handle, place one basil leaf lengthwise on an eggplant slice. Add a cherry tomato at the short base of the slice. Roll up the eggplant around the tomato and secure with a toothpick. Repeat with all of the other eggplant slices.
- If you like, refrigerate the eggplant rolls and roasted veggies until completely chilled, at least 1 hour.
- When it's time to serve, arrange the roasted veggies on a platter with the jicama and sugar snap peas.
Nutrition Facts : Calories 70, Sodium 97 milligrams, Carbohydrate 15.5 grams, Fiber 7 grams, Protein 3 grams, Sugar 6 grams
PEANUT BUTTER EXPLOSION
Provided by Food Network
Categories dessert
Time 15m
Yield 14 to 16 servings
Number Of Ingredients 9
Steps:
- Assembly: Begin with a layer of brownie, alternate layers of cream cheese peanut butter mousse and chocolate cake, ending with cake. Pour melted fudge over the cake; top with chunks of brownie pieces. Pour more melted fudge over the brownie pieces. Finish with a splash of peanut butter chips on top.
- Thoroughly combine ingredients.
KILLER BERRY EXPLOSION
This fruit flavored sensation is nice and smooth, it goes down WAY too easy! This can also be made in a pitcher if serving a crowd.
Provided by Josh S.
Categories Drinks Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Pour raspberry vodka, watermelon vodka, orange vodka, strawberry vodka, sour mix, and cranberry juice into a cocktail shaker filled with ice. Cover and shake until the outside of the shaker is frosty. Strain into a highball glass and serve.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 32.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2.4 mg, Sugar 31.5 g
CHICKEN EXPLOSION
This is one of my favorite recipes from a restuarant in MI called Santino's. During my school years this was the staple at all "sports-teams" banquets and always a classic at large get-togethers. After the restaurant closed, somehow a family friend somehow created the recipe! I'm thrilled to be able to recreate it at home. A very easy, very tasty dinner. Enjoy! UPDATE: I'm not saying this is the exact recipe used at the restaurant, I was just giving it credit for tasting VERY similar to how I remember it tasting and is super simple to put together for dinner.
Provided by QueenB3143
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Prepare pasta according to package directions.
- Dredge chicken in egg whites, then bread crumbs, and place on cookie sheet.
- Bake in oven approx 25 min or until chicken is done and crumbs are golden brown.
- Allow to cool and cut into bite size pieces.
- Steam broccoli in microwave until crisp and tender.
- In a large serving bowl mix together parmesan cheese, butter, dry italian salad dressing and garlic pepper.
- Add chicken, broccoli and pasta to bowl.
- Toss and serve.
Nutrition Facts : Calories 537.7, Fat 10.7, SaturatedFat 5.2, Cholesterol 88.1, Sodium 882, Carbohydrate 58.9, Fiber 2.9, Sugar 2.6, Protein 48.2
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