Rio Grande Fritter Cakes Recipes

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ORLANDO ORANGE FRITTERS



Orlando Orange Fritters image

In later years, when Mother at long last retired her faithful old country stove, she moved to Florida. When grandchildren came to visit, she made them this Southern version of her Heartland fried cakes.

Provided by Taste of Home

Time 20m

Yield 20 fritters.

Number Of Ingredients 10

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup orange juice
2 tablespoons butter, melted
1 tablespoon grated orange zest
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Whisk the eggs, orange juice, butter and orange zest; stir into dry ingredients just until moistened. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust warm fritters with confectioners' sugar.

Nutrition Facts : Calories 277 calories, Fat 16g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 229mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

RIO GRANDE EGG PUFFS



Rio Grande Egg Puffs image

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon vegetable oil
2 tablespoons minced onion
2 garlic cloves, minced
3/4 cup ground dried mild red chile, preferably New Mexican, or ancho
1/2 teaspoon salt or more
6 large eggs
6 tablespoons unbleached all-purpose flour
Scant 1/2 teaspoon baking powder
1/2 teaspoon salt
Vegetable oil, for pan frying

Steps:

  • For the sauce, warm the oil in a large saucepan over medium heat. Add the onion and garlic and saute until soft, about 3 minutes. Stir in the chile, breaking it into lumps. Gradually pour in 1 quart of water, stirring to combine. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly. (The sauce can be made several days ahead, then cooled, covered, and refrigerated. Reheat before proceeding.)
  • Separate the eggs, placing the whites in a nonplastic mixing bowl and the yolks in a separate medium bowl. Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt.
  • Beat the egg whites with a mixer on high speed until they are stiff but not dry. Gently fold the yolk mixture into the egg whites. It's fine to have a few streaks remaining.
  • Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven. Drop a large spoonful of the batter gently into the oil. Within seconds it should puff up to be about double in size. Fry briefly until golden-brown and crisp, turning as needed to cook evenly. Remove with a slotted spoon and drain. Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center. Adjust the oil temperature a bit if necessary to get the desired result. Fry the remaining fritters a few at a time until all the batter is used. Spoon chile sauce on a platter and arrange the fritters over it. Serve immediately, passing any remaining sauce separately.

RIO GRANDE EGG PUFFS



Rio Grande Egg Puffs image

Recipe courtesy Cheryl and Bill Jamison; authors "A Real American Breakfast" on "Food Nation with Bobby Flay"

Provided by Andy Wold

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
2 tablespoons onions, minced
2 cloves garlic, minced
3/4 cup mild ground red chili pepper, preferably new mexican,or ancho
4 cups water
1/2 teaspoon salt (or more)
6 large eggs
6 tablespoons unbleached all-purpose flour
3/8 teaspoon baking powder
1/2 teaspoon salt
vegetable oil, for pan frying

Steps:

  • For the sauce, warm the oil in a large saucepan over medium heat.
  • Add the onion and garlic and saute until soft, about 3 minutes.
  • Stir in the chile, breaking it into lumps.
  • Gradually pour in 1 quart of water, stirring to combine.
  • Bring the sauce to a boil, then reduce the heat to a simmer.
  • Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly.
  • (The sauce can be made several days ahead, then cooled, covered, and refrigerated. Reheat before proceeding.) Separate the eggs, placing the whites in a nonplastic mixing bowl and the yolks in a separate medium bowl.
  • Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt.
  • Beat the egg whites with a mixer on high speed until they are stiff but not dry.
  • Gently fold the yolk mixture into the egg whites.
  • It's fine to have a few streaks remaining.
  • Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven.
  • Drop a large spoonful of the batter gently into the oil.
  • Within seconds it should puff up to be about double in size.
  • Fry briefly until golden-brown and crisp, turning as needed to cook evenly.
  • Remove with a slotted spoon and drain.
  • Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center.
  • Adjust the oil temperature a bit if necessary to get the desired result.
  • Fry the remaining fritters a few at a time until all the batter is used.
  • Spoon chile sauce on a platter and arrange the fritters over it.
  • Serve immediately, passing any remaining sauce separately.

Nutrition Facts : Calories 166.4, Fat 9.8, SaturatedFat 2.3, Cholesterol 211.5, Sodium 635.3, Carbohydrate 14.1, Fiber 5.4, Sugar 1.6, Protein 8.9

RIO GRANDE ESPECIAL



Rio Grande Especial image

I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!

Provided by Kim Grant

Categories     Salad     Taco Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 pound ground beef
4 ½ cups water
1 (16 ounce) can tomato sauce
1 (12 ounce) can tomato paste
2 (4 ounce) cans chopped green chilies
1 cup instant rice
1 tablespoon white sugar
2 teaspoons chili powder
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt

Steps:

  • Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  • Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g

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