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1
6
4 Fl. Oz. Peanut Oil (can be reused later; store
Cup shredded Colby Jack cheese
pieces of Bacon, cooked
2
in refrigerator)
Divide the fries into half, and use the other half later.
Heat oil to 350 degrees. If you do not have a thermostat, make sure
the oil is hot enough, so that when you set a french fry in there it
will cook immediately. If the french fry sinks to the bottom, and
barely bubbles, it is not hot enough. Fry the potatoes in small
batches, they are done when they are golden brown, and float to the
top of the skillet. ( I like to use a Dutch Oven). Be sure to drain
the potatoes on paper towels. You can keep them warm in the oven
while the other fries are done.
When all french fries are done cooking, and drained place them onto
a platter. Salt the french fries if you like, and sprinkle on cheese
and cooked bacon. Pop these back into a warm oven until the cheese
begins to melt.
Dipping Sauce:
1
1
/2 C. Sour Cream
Tbsp. Prepared Horseraddish
dash Cayenne Pepper
dash Salt
dash black pepper
Combine all ingredients and mix well.
Outback Steakhouse Coconut Shrimp
1
1/2 lb large raw shrimp
1/2 c all-purpose flour
/2 c cornstarch
1
1
/2 T white pepper
T salt
1
2
1
T vegetable oil
c ice water
oil for deep frying
2
c short shredded coconut
1
1
1
/2 c orange marmalade
/4 c Grey Poupon country mustard
/4 c honey
3-4 drops Tabasco sauce
Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.
Outback Steakhouse Honey Wheat Bushman Bread
Dough:
1
1/2 cups warm water
tablespoons butter, softened
/2 cup honey
2
1
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