The Tornado Recipes

THE TORNADO

Steps:

• pour tequila into a tall shot glass.
• add eggnog slowly to the tequila to form a top layer.
• add the grenadine, slowly.
• enjoy.

TWIRLY TORNADO CHIPS

Steps:

• Pour the oil to reach halfway up the sides of a Dutch oven. Heat to 365 degrees F.
• While the oil heats up, cook the bacon in a large skillet over medium-high heat until crispy. Remove to paper towels to drain. Crumble once cooled.
• Using a spiralizer, twist the sweet potatoes through the blade. As the potato is spiralized, use kitchen shears to snip the spirals into long lengths. (If you don't do this, the potato will stay connected.)
• Add the potatoes, in batches, to the hot oil and fry until crispy, 2 to 3 minutes. Remove to a wire rack to drain. Sprinkle with salt while still hot.
• To serve, transfer the potatoes to a serving platter. Drizzle with sour cream and hot sauce. Sprinkle with the crumbled bacon and chives. Serve immediately.

SEARED BEEF TORNADOES

Steps:

• For the polenta: In a small saucepan over medium-high heat, bring the stock to a simmer. Then reduce the heat to medium-low. Next, slowly whisk in the cornmeal and continue whisking during the entire cooking process. Cook until the liquid has been absorbed, 5 to 6 minutes. Then add the cheese, again whisk, and then taste and season with salt and pepper. Hold warm until serving.
• For the beef: Heat a large saute pan over high heat until the verge of smoking, and then add the oil; reduce the heat to medium. Sprinkle the steaks, both sides, with salt and pepper, and add to the oiled pan. Sear the steaks on the first side for 2 minutes, then flip and repeat cooking for additional 2 minutes. Once cooked, turn the heat off and add the butter and thyme. Allow the butter to brown, turning or spooning the butter over the steaks during the process, for 1 minute.
• Remove the steaks and allow to rest for 2 minutes. Then portion the prepared polenta to the plates, top with seared tornadoes and then spoon over brown butter and serve.

TORNADO COCKTAIL

Steps:

• Gather the ingredients.
• Stir liquors in a Collins glass .
• Add sugar and stir again (but not too well).
• Add 3 ice cubes, then cola.
• Stir three times and serve with a straw. Enjoy.

TORNADO POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 325ºF (160ºC).
• Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
• Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
• In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
• Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
• Enjoy!

TEXAS TORNADO CAKE

Steps:

• Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees F (165 degrees C).
• Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.
• Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.
• Bake for 40 minutes, or until done.