Tapas Fried Dough Balls With Fiery Salsa Recipes

Steps:

• Soak skewers in water.
• Cut steak into slices.
• Combine steak, garlic, parsley lemon and pepper to marinade for at least 2 hours.
• Preheat grill.
• Thread meat onto skewers.
• Grill kebabs 5 to 6 minutes, turning once.
• Whisk paprika dressing ingredients together and drizzle over finished plated beef skewers.

Steps:

• Seed and dice tomatoes in a large bowl.
• Add onion, jalapenos, and garlic.
• Finely chop cilantro and add.
• Toss the mixture and squeeze the lime over it.
• Season with salt and pepper to taste (tasting is a must!).
• Mix once more and chill overnight for best results.

Steps:

• Preheat oven to 300 degrees.
• Dredge chicken legs in the flour.
• In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
• Remove from pan.
• Pour off excess oil (but don't mop out all of the oil).
• Return pan to medium heat and saute the onion and garlic until the onion is transparent.
• Add tomatoes and cook for about 15 minutes.
• Remove this mixture from the heat and add to a blender or food processor.
• Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
• Season with salt and pepper.
• Arrange chicken legs in a baking dish and cover with tomato sauce.
• Cover with aluminum foil and bake for 1 hour.
• Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
• Serve immediately.

Steps:

• Heat oil in a frying pan (A fry daddy can be used).
• Mix first 5 ingredients together.
• Add milk to mixture NOTE: The amount of milk is just an approximation.
• You want enough milk to make a batter thick enough to hold a ball shape in the oil, but thin enough to be able to get off of the spoon.
• Drop by spoonfuls (I use a mixing spoonula) into hot oil.
• Cook turning until no longer doughy inside and nice and golden outside.
• Serve with either syrup, cinnamon sugar or powdered sugar.

Steps:

• In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
• In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
• Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
• In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.

Steps:

• Juice all but one of the oranges and limes.
• Mix juice, wine, triple sec and apricot brandy in a pitcher.
• Slice remaining orange and lime into thin slices and drop into pitcher.
• Put ice into red wine glass or brandy snifter.
• Pour glass 2/3 full of sangria and top remaining 1/3 of glass with club soda.
• Stir and enjoy!