Sift flour, baking powder, salt and sugar together into bowl. Lightly stir in milk. Add more flour as necessary to make a dough that can be handled.
Turn dough out onto floured surface, and knead and work dough with floured hands until smooth. Pinch off fist-sized lumps and shape into disks. Each will have its own characteristic shape. (Shape affects the taste because of how it fries.) For Indian tacos, disk must be rather flat with a depression, almost a hole in the center of both sides. Make it that way also if fry bread will have sauce over it. Smaller, round disks are for serving on plates.
Deep-fry in vegetable oil (about 375 degrees F) until golden and done on both sides, about 5 minutes. Drain on absorbent paper toweling. Makes 8 to 10 small disks or 5 large ones for Indian tacos.
Honey-Corn Butter...1 cup salted butter, divided...1/2 cup high-quality, whole-kernel canned corn...
Sift flour, baking powder, salt and sugar together into bowl. Lightly stir in milk. Add more flour as necessary to make a dough that can be handled.
Turn dough out onto floured surface, and knead and work dough with floured hands until smooth. Pinch off fist-sized lumps and shape into disks. Each will have its own characteristic shape. (Shape affects the taste because of how it fries.) For Indian tacos, disk must be rather flat with a depression, almost a hole in the center of both sides. Make it that way also if fry bread will have sauce over it. Smaller, round disks are for serving on plates.
Deep-fry in vegetable oil (about 375 degrees F) until golden and done on both sides, about 5 minutes. Drain on absorbent paper toweling. Makes 8 to 10 small disks or 5 large ones for Indian tacos.
Honey-Corn Butter...1 cup salted butter, divided...1/2 cup high-quality, whole-kernel canned corn...
Mix cake and corn bread batters according to package directions. Blend together and turn into 2 greased 9-inch square baking pans. Bake at 350 degrees F for 30 to 35 minutes, or until corn bread springs back when lightly touched.
Source: Old Town Tortilla Factory, Scottsdale, Arizona - Arizona Republic, April 16, 2003
Bartender Rich McPherson said a citrus sweet-and-sour syrup sets the restaurants margaritas apart. It's made with equal parts sugar, water, lemon and lime juices. The Treasure Margarita is named after El Tesoro reposado tequila. (Tesoro means treasure.)
Ice...1 1/2 ounces El Tesoro reposado tequila...3/4 ounce Grand Marnier...Citrus sweet-and-sour syrup...
Levy Restaurants Sugar Cane Chicken
As seen on San Antonio Living 06/22/05
4 chicken breasts,1-inch dice ...1 red bell pepper, 1-inch pieces ...1 yellow bell pepper, 1-inch pieces ...Pepper to taste ...1 cup Dark Rum Glaze
Dark Rum Glaze...1/2 cup brown sugar ...Pinch of cayenne pepper ...
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El Torito Red Pepper Dip
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants
4 dried roasted Japanese chiles ...6 ounces (3/4 cup) canned roasted red peppers ...1 clove fresh garlic, peeled ...1/2 cup mayonnaise...Salt, to taste...Black pepper, to taste ...1 tablespoon barbecue sauce ...
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Roy's Restaurant Infused Hawaiian Tropical Martini
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Potawatomi Casino Restaurants Fry Bread
Source: Executive Chef Michael Durham - Fire Pit Sports Bar and Grill - Potawatomi Casino Restaurants - Wisconsin
2 cups flour...1 tablespoon baking powder...1 teaspoon salt...1/4 cup granulated sugar...Honey-Corn Butter
Sift flour, baking powder, salt and sugar together into bowl. Lightly stir in milk. Add more flour as necessary to make a dough that can be handled.
Turn dough out onto floured surface, and knead and work dough with floured hands until smooth. Pinch off fist-sized lumps and shape into disks. Each will have its own characteristic shape. (Shape affects the taste because of how it fries.) For Indian tacos, disk must be rather flat with a depression, almost a hole in the center of both sides. Make it that way also if fry bread will have sauce over it. Smaller, round disks are for serving on plates.
Deep-fry in vegetable oil (about 375 degrees F) until golden and done on both sides, about 5 minutes. Drain on absorbent paper toweling. Makes 8 to 10 small disks or 5 large ones for Indian tacos.
Honey-Corn Butter...1 cup salted butter, divided...1/2 cup high-quality, whole-kernel canned corn...
potawatomi recipes, casino recipes, restaurants recipes, fry recipes, bread recipes
Potawatomi Casino Restaurants Fry Bread
Source: Executive Chef Michael Durham - Fire Pit Sports Bar and Grill - Potawatomi Casino Restaurants - Wisconsin
2 cups flour...1 tablespoon baking powder...1 teaspoon salt...1/4 cup granulated sugar...Honey-Corn Butter
Sift flour, baking powder, salt and sugar together into bowl. Lightly stir in milk. Add more flour as necessary to make a dough that can be handled.
Turn dough out onto floured surface, and knead and work dough with floured hands until smooth. Pinch off fist-sized lumps and shape into disks. Each will have its own characteristic shape. (Shape affects the taste because of how it fries.) For Indian tacos, disk must be rather flat with a depression, almost a hole in the center of both sides. Make it that way also if fry bread will have sauce over it. Smaller, round disks are for serving on plates.
Deep-fry in vegetable oil (about 375 degrees F) until golden and done on both sides, about 5 minutes. Drain on absorbent paper toweling. Makes 8 to 10 small disks or 5 large ones for Indian tacos.
Honey-Corn Butter...1 cup salted butter, divided...1/2 cup high-quality, whole-kernel canned corn...
potawatomi recipes, casino recipes, restaurants recipes, fry recipes, bread recipes
L.A. Sweet Corn Bread
This sweet, cake-like corn bread is served at family restaurants in Los Angeles.
1 (18.5 ounce) package yellow cake mix...1 (15 ounce) package corn bread mix
Mix cake and corn bread batters according to package directions. Blend together and turn into 2 greased 9-inch square baking pans. Bake at 350 degrees F for 30 to 35 minutes, or until corn bread springs back when lightly touched.
Honey Butter...
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Old Town Tortilla Factory Treasure Margarita
Source: Old Town Tortilla Factory, Scottsdale, Arizona - Arizona Republic, April 16, 2003
Bartender Rich McPherson said a citrus sweet-and-sour syrup sets the restaurants margaritas apart. It's made with equal parts sugar, water, lemon and lime juices. The Treasure Margarita is named after El Tesoro reposado tequila. (Tesoro means treasure.)
Ice...1 1/2 ounces El Tesoro reposado tequila...3/4 ounce Grand Marnier...Citrus sweet-and-sour syrup...
old recipes, town recipes, tortilla recipes, factory recipes, treasure recipes, margarita recipes, restaurant recipes
The Melting Pot Restaurant Flaming Turtle Fondue
Source: The Melting Pot Restaurants, Inc.
2 ounces melted milk chocolate ...2 ounces caramel syrup ...1 ounce chopped pecans ...
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