Tornado Zucchini Recipe By Tasty

TORNADO ZUCCHINI RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Cut the ends off of the zucchini and cut it in half.
• Using a bamboo skewer, pierce down the middle of the zucchini and push it down to the center of the skewer.
• Hold a small knife at an angle and cut the zucchini while turning it the opposite direction that you want the tornado to go in.
• Spread out the tornado and drizzle with olive oil. Set aside.
• In a bowl, combine panko, cayenne, chili powder, garlic powder, onion powder, salt, pepper, and parmesan cheese.
• Sprinkle over zucchini tornado until well-covered, and place on a baking sheet.
• Bake for 30 minutes, flipping halfway, or until golden brown
• Serve with your favorite dipping sauce.
• 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.

DUCK BREAST & ZUCCHINI TOURNEDOS

Steps:

• For the mushroom powder, process the dried cep mushrooms until finely ground, combine them with the pepper and herbes de Provençe.
• Cut the duck breasts lengthways into 3 mm (⅛ inch) wide strips.
• Lay out the strips of duck two by two on top of each other, alternating layers of fat and lean. Cut the zucchini into strips using a vegetable peeler. Lay the strips of zucchini on top of the duck, season with the mushroom powder and season with salt. Roll up the strips tightly to make tournedos and tie with string. Make 6 tournedos in this way. Cook over gentle heat 5 minutes each side.

TORNADO TWIST

Steps:

• In a pitcher, mix cranberry-raspberry juice with lemon-lime soda. Pour over ice and serve.

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!

ZUCCHINI TOTS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C.)
• Grate the zucchini into a bowl and salt generously.
• Allow zucchini to sit for 20 minutes as the salt draws out moisture.
• Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl.
• Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended.
• Take a tablespoon of mixture and roll it into a tot, repeat for rest of mixture.
• Place on a greased baking sheet and place in the oven for 20-25 minutes or until tots are crunchy. Serve warm.
• Enjoy!