How can I make MOJOS like the ones in Shakey's?!
Can someone give me the recipe for Mojo potatoes!. The one in Shakeys!.
10 pts!. for best answer!.Www@FoodAQ@Com
10 pts!. for best answer!.Www@FoodAQ@Com
Answers:
Shakey's Mojo Potatoes
6 large Idaho baking potatoes
2 cups all-purpose flour
1/2 teaspoon cayenne
2 teaspoons thyme
Salt and pepper
About 1/2 cup milk
Vegetable oil (for frying)
Bake potatoes at 425 degrees F for about 1 hour and 15 minutes!. Let cool!. Cut each potato into 6 (1/4-inch) rounds!.
Heat oil to 375 degrees F!. Stir together the flour, cayenne, thyme, salt and pepper to taste!. Dip each potato wedge into the milk and then dredge thoroughly in the seasoned flour mixture!. Deep fry wedges without overcrowding for about 1 1/2 minutes until crisp and golden!. Drain on paper towels and serve!.
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HOw To Make Garkic Bread
Soften a 1 oz!. Tub or stick of butter by smashing it softly with a fork!. Add 1 tsp!. garlic salt and other seasonings of your choice!. Try a Cajun spiced salt for a zesty variety!.
Slice length-wise a loaf of French bread-the way you would if making a sub-style sandwich!.
Spread the seasoned butter mixture evenly across the bread!. Be sure to butter both slices all the way to the corners of the loaf!. Put the two bread halves together and wrap in foil!.
Bake in preheated oven at 375 degrees F for fifteen minutes!. Be careful when unwrapping the foil watching out for steam that might burn your hands!. Cut into individual servings and serve immediately with your meal!. Keep wrapped in foil to preserve warmth and softness!.
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ONION RINGS
3 large Spanish onions or sweet onions
1/2 cup flour
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon baking powder
1 egg, well beaten
1/2 cup milk
cooking oil for deep frying
Wash and peel onions, cut into 1/4-inch thick rounds!. Separate rounds into rings!. In a bowl, combine flour, seasonings, and baking powder!. In a measuring cup, whisk together egg and milk!. Add milk mixture to dry ingredients, blending well!. Dip onion rings into batter, then drip into deep fat at about 365°!. Fry until golden brown, turning to brown both sides!. Remove to paper towels or brown paper bag to drain thoroughly!. Sprinkle with a little salt before serving!. Fried onion rings recipe serves 6 to 8!.
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Sour Cream
From the message board of CountryLife!.net Here are two methods for making your own sour cream at home!.
Method 1
I N G R E D I E N T S
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream!.
I N S T R U C T I O N S
In a double boiler bring the fresh cream up to 180 degrees!. Cool to room temp in a cold water bath!. Add the buttermilk, cover, and let sit at room temp!. for 24-48 hours!. Stir and refrigerate!. The batch will keep approximately 3-4 weeks, refrigerated
Method 2
I N G R E D I E N T S
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk
I N S T R U C T I O N S
Mix all the ingredients in a bowl over warm water!. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon!. Keep in the refrigerator until you want to use it!. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before!. For better texture refrigerate for 24 hours before serving!.Www@FoodAQ@Com
6 large Idaho baking potatoes
2 cups all-purpose flour
1/2 teaspoon cayenne
2 teaspoons thyme
Salt and pepper
About 1/2 cup milk
Vegetable oil (for frying)
Bake potatoes at 425 degrees F for about 1 hour and 15 minutes!. Let cool!. Cut each potato into 6 (1/4-inch) rounds!.
Heat oil to 375 degrees F!. Stir together the flour, cayenne, thyme, salt and pepper to taste!. Dip each potato wedge into the milk and then dredge thoroughly in the seasoned flour mixture!. Deep fry wedges without overcrowding for about 1 1/2 minutes until crisp and golden!. Drain on paper towels and serve!.
-----------------
HOw To Make Garkic Bread
Soften a 1 oz!. Tub or stick of butter by smashing it softly with a fork!. Add 1 tsp!. garlic salt and other seasonings of your choice!. Try a Cajun spiced salt for a zesty variety!.
Slice length-wise a loaf of French bread-the way you would if making a sub-style sandwich!.
Spread the seasoned butter mixture evenly across the bread!. Be sure to butter both slices all the way to the corners of the loaf!. Put the two bread halves together and wrap in foil!.
Bake in preheated oven at 375 degrees F for fifteen minutes!. Be careful when unwrapping the foil watching out for steam that might burn your hands!. Cut into individual servings and serve immediately with your meal!. Keep wrapped in foil to preserve warmth and softness!.
-----------------
ONION RINGS
3 large Spanish onions or sweet onions
1/2 cup flour
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon baking powder
1 egg, well beaten
1/2 cup milk
cooking oil for deep frying
Wash and peel onions, cut into 1/4-inch thick rounds!. Separate rounds into rings!. In a bowl, combine flour, seasonings, and baking powder!. In a measuring cup, whisk together egg and milk!. Add milk mixture to dry ingredients, blending well!. Dip onion rings into batter, then drip into deep fat at about 365°!. Fry until golden brown, turning to brown both sides!. Remove to paper towels or brown paper bag to drain thoroughly!. Sprinkle with a little salt before serving!. Fried onion rings recipe serves 6 to 8!.
-----------
Sour Cream
From the message board of CountryLife!.net Here are two methods for making your own sour cream at home!.
Method 1
I N G R E D I E N T S
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream!.
I N S T R U C T I O N S
In a double boiler bring the fresh cream up to 180 degrees!. Cool to room temp in a cold water bath!. Add the buttermilk, cover, and let sit at room temp!. for 24-48 hours!. Stir and refrigerate!. The batch will keep approximately 3-4 weeks, refrigerated
Method 2
I N G R E D I E N T S
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk
I N S T R U C T I O N S
Mix all the ingredients in a bowl over warm water!. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon!. Keep in the refrigerator until you want to use it!. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before!. For better texture refrigerate for 24 hours before serving!.Www@FoodAQ@Com