Tempura Pretzel Bread With Ice Cream

Tempura Pretzel Bread With Ice Cream
 
Author:
Ingredients
  • 8-10 pcs. Labriola Pretzel Bread, cut into 1 -2” pieces
  • ¾ cup beer (do not use a dark beer!)
  • ¾ cup rice flour
  • ¾ teaspoon salt
  • ¼-1/2 teaspoon scichimi togarashi (optional)
  • 1 teaspoon garlic powder (optional or to taste)
  • vegetable oil (for deep frying)
  • 1 cup chocolate sauce
  • 1 cup caramel sauce
  • powdered sugar
Instructions
  1. In a bowl whisk beer with the rice flour until very smooth.
  2. Add in salt and garlic powder and chili pepper (if using).
  3. Let sit out at room temperature for 10 minutes.
  4. Heat oil to 375 degrees.
  5. Dredge the pretzel bread into the batter coating completely with batter, letting any excess drip off.
  6. Deep-fry turning once until golden (about 3 minutes).
  7. Transfer to a plate lined with paper towels.
  8. Place tempura pretzel bread in a bowl, add your favorite ice cream.
  9. Top with chocolate sauce, caramel sauce and powdered sugar.

 

Crispy Beef Tacos

Recipe from the Recipe Rehab book

Crispy Beef Tacos
 
Author:
Serves: 4
Ingredients
  • 8 corn tortillas
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • ¾ pound 90 percent lean ground beef
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon sun-dried tomato paste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 (8-ounce)can low-sodium tomato sauce
  • ½ cup fresh cilantro, coarsely chopped
  • 4 scallions, white and green parts, chopped
  • Toppings :
  • 2 cups shredded lettuce
  • ½ cup reduced-fat shredded cheddar cheese
  • 1 jalapeno, halved lengthwise, seeded if desired, and sliced
  • ¼ cup fat-free sour cream
Instructions
  1. Preheat the oven to 300?F. Wrap the tortillas in damp paper towels and microwave on high for 30 seconds, until pliable. Discard the paper towels and coat the tortillas with nonstick spray.
  2. Fold the tortillas over the lip of a 13-by-9-inch baking dish with handles. Bake until crisp and firm, about 15 minutes.
  3. In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook and stir for a few minutes, until soft. Add the beef, breaking the meat up with the back of a spoon, until cooked through, 4 to 5 minutes. Season with salt and pepper.
  4. Add the sun-dried tomato paste, red pepper flakes, oregano, and cumin, stirring to combine. Stir in the tomato sauce. Cook for another 5 minutes, until the mixture is thick. Remove from the heat and add the cilantro and scallions.
  5. To serve, put a couple of tablespoons of the meat mixture in a taco shell. Top with lettuce, cheese, jalapeno, and sour cream.

 

Thanksgiving Sides

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Brussels Sprouts & Pancetta

Believe it or not, Brussels sprouts are delicious! Adding some crispy pancetta makes them even tastier!

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PRODUCE
  • Brussels Sprouts – 1 1/2 Pound
  • Shallots – 1/3 Cup
MEAT &
SEAFOOD
  • Pancetta – 5 Slices
DAIRY &
EGGS
  • Butter, Unsalted, Optional – 1 Tablespoon
SPICE & BAKING
  • Black Pepper
  • Kosher Salt
CANNED GOODS,
SOUPS & MIXES
  • Chicken Stock, Low Sodium – 3/4 Cup
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons

 

PREP STEPS

  1. Cut the stem end off each Brussels sprout. Cut in half through the top, then remove and discard any bruised or damaged outer leaves. Cut really large sprouts in half again.
  2. Thinly slice a shallot to measure the indicated amount.
  3. Slice the pancetta into 1/4 inch wide strips.
  4. Prepare a plate with layers of paper towels. Set plate near the stove for the cooked pancetta.

COOK STEPS

  1. Heat a medium saute pan over medium heat.
  2. Once pan is warm, add the sliced pancetta and cook until fat is rendered out and pancetta is almost crispy, about 4-5 minutes. Stir occasionally to ensure even cooking.
  3. Transfer the finished pancetta to the plate lined with paper towels. Save the pan.
  4. Place the pancetta pan back over medium heat. Add olive oil and warm.
  5. Once oil is warm, add the sliced shallots. Saute until softened and slightly caramelized.
  6. Add the sprouts and saute for 2-3 minutes until they start to caramelize.
  7. Pour in the chicken stock. Season with salt and pepper. Cover pan and cook until sprouts are tender and stock has cooked out, about 5-7 minutes.
  8. Remove cover from the sprouts. Add butter, and toss to coat as the butter melts.
  9. Add the pancetta back to the pan and toss to combine. Remove from heat.
  10. Transfer the sprouts to a serving dish or dinner plates. Serve warm!