TOASTY TUNA TORPEDOES
These make a great lunch or snack. This recipe comes from Company's Coming "Kids Cook" series. They taste great!
Provided by Nova Scotia Cook
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the tuna, cheese, pickle and onion in a bowl and stir.
- Add the mustard and salad dressing.
- Open the hot dog buns and stuff with the tuna mixture.
- Wrap in foil.
- Bake in a 350 degree oven for 15 minutes.
- Cool each sandwich slightly before unwrapping.
Nutrition Facts : Calories 303.3, Fat 13.1, SaturatedFat 6.9, Cholesterol 51.3, Sodium 668.2, Carbohydrate 22.8, Fiber 1.2, Sugar 3.4, Protein 22.4
POTATO, CHEDDAR, AND CHIVE TORPEDOES
Yield makes two 1 1/2-pound loaves
Number Of Ingredients 9
Steps:
- Prepare the potatoes in advance, allowing time for the potatoes and the cooking water to cool to lukewarm. Set these aside until needed. Pull the measured amount of barm out of the refrigerator 1 hour before making the bread to take off the chill.
- With a large metal spoon, stir together the barm, half of the flour, the yeast, cooked potatoes, and 1/2 cup of the potato water in a 4-quart bowl (or in the bowl of an electric mixer using the paddle attachment). Let this sit uncovered for 30 minutes.
- Add the rest of the flour and the salt and mix together until the ingredients form a ball, adding as much as you need of the remaining water.
- Sprinkle flour on the counter, transfer the dough to the counter, and knead the dough for about 6 minutes (or mix on medium-low speed with the dough hook). Add flour or water if needed. Add the chives and continue kneading (or mixing) until they are evenly distributed, about 2 minutes. (In the mixer, the dough should clear the sides of the bowl as well as the bottom of the bowl.) The dough should pass the windowpane test (page 58), be very tacky but not sticky, and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for about 90 minutes, or until the dough doubles in size.
- Transfer the dough to the counter and cut it into 2 equal pieces. Press each piece into the shape of a rectangle approximately 6 inches wide by 8 inches long. Lay 3 slices of cheese on each rectangle, covering the surface but leaving a 1/2-inch border uncovered around the edges. Tightly roll up the dough, from bottom to top, jelly-roll style, creating a spiral with the cheese. Seal the ends of the rolled dough, which should look like a log, into points by rolling them more forcefully with your hands. This will give the dough a torpedo look, plump in the center and tapered at the ends. As you roll down on the ends, be sure to squeeze out all trapped air pockets to avoid separation of the layers. Seal the bottom seam closed with the edge of your hand, as shown on page 81.
- Line a sheet pan with baking parchment, mist the parchment lightly with spray oil, then dust the parchment with cornmeal or semolina flour. Lay the 2 loaves across the width of the pan, mist the tops lightly with spray oil, and cover them loosely with plastic wrap or a towel.
- Proof at room temperature for approximately 1 hour, or until the dough nearly doubles in size.
- Prepare the oven for hearth baking page 91-94, making sure to have an empty steam pan in place. Preheat the oven to 500°F. Score the top of each loaf with 2 diagonal slashes as shown on page 90, making sure to cut through to the first layer of cheese.
- Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and very gently transfer the loaves, with or without parchment, to the peel or pan. Slide the loaves onto the baking stone or bake the loaves directly on the pan. Pour 1 cup hot water into the steam pan and shut the door. After 30 seconds, spray the oven walls with water and close the door again. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 450°F and bake for 35 to 40 minutes. After 15 minutes, rotate the loaves 180 degrees, if necessary, for even baking. The loaves should register 200°F in the center, be nicely browned all over, and sound hollow when thumped on the bottom. The cheese will bubble out of the cuts, crisp up, and also brown.
- Transfer the finished loaves to a rack and cool for at least 45 minutes before slicing or serving.
- Enriched, standard dough; indirect method; mixed leavening method
- 1 hour to prepare potatoes and de-chill barm; 45 minutes mixing; 3 hours fermentation, shaping, and proofing; 35 to 4o minutes baking.
- These are mixed-method (wild yeast spiked with commercial yeast) bâtards. They pucker open with a grigne of crispy Cheddar cheese, followed by a beautiful soft cheese spiral highlighted with bits of green chives. Notice that the bread is made with a wet-sponge starter (the barm), but it can also be made with a firm starter, in which case you will need about 1/2 cup more water or potato water. The potato water, by the way, adds minerals and dissolved potato starch and sugars that greatly enhance the flavor and soften the dough.
- Potato, Cheddar, and Chive Torpedoes %
- Potatoes: 44.4%
- Potato water (approx.): 33.3%
- Barm: 58.3%
- Bread flour: 100%
- Instant yeast: 1.2%
- Salt: 2.8%
- Chives: 5.6%
- Cheese: 22.2%
- Total: 267.8%
FISH FINGER TORPEDOES
A tasty hand-held snack - easy for kids to help make too. You could make a batch for a kids' party
Provided by Good Food team
Categories Snack, Treat
Time 30m
Number Of Ingredients 6
Steps:
- Turn on the grill, arrange the fish fingers on the grill rack and cook them for 15 minutes, turning them at least once until the batter coating is crispy.
- Slice the baguette in half down its length and ease the cut open to reveal the soft bread inside. Spread the bread generously with the mayonnaise then fill with the lettuce, shallot or onion and dill cucumber or gherkin.
- When the fish fingers are ready, pack them into the baguette and cut across into four portions.
Nutrition Facts : Calories 474 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.22 milligram of sodium
PINK TORPEDOES
A recipe from Rachael Ray. Something that looks great for a hot summer day. The cooking time is the time it has to be in the fridge.
Provided by Boomette
Categories Punch Beverage
Time P3DT10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the vodka, two-thirds of the sliced strawberries and the granulated sugar. Cover with plastic wrap and let stand at room temperature until the vodka turns pink, about 6 hours. Refrigerate overnight or up to 3 days.
- Strain the vodka and divide among 6 tall glasses. Add a splash of limoncello to each glass and top off with the sparkling wine. Drop in a sugar cube and garnish with the remaining strawberry slices.
Nutrition Facts : Calories 739.6, Fat 0.3, Sodium 32.9, Carbohydrate 27.6, Fiber 1.8, Sugar 12.8, Protein 1
THE TORPEDO
Make and share this The Torpedo recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Combine equal parts Voyant Chai Cream Liqueur and Jagermeister in cocktail shaker with ice.
- Shake well
- Strain into a shot glass.
PORTUGUESE TORPEDO MEAT
I am of Portuguese descent. One of the ethnic foods for the Portuguese is "chourice or linguica." It is a spicy sausage that if wonderful fried, scrambled with eggs or used in the next recipe! It's hard to find, but can be ordered online @ www.linguica.com or Gaspars.com.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in pan and cook for 1 hour, stirring occasionally.
- Add warm water if necessary to prevent sticking.
- Serve on rolls of your choice.
Nutrition Facts : Calories 563, Fat 33.4, SaturatedFat 13, Cholesterol 153.2, Sodium 946.1, Carbohydrate 16.5, Fiber 3.5, Sugar 7.7, Protein 48.1
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