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CORN DOGS - ALLRECIPES



Corn Dogs - Allrecipes image

I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.

Provided by SUZZANNA

Categories     Hot Dogs and Corn Dogs

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 16 corndogs

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers

Steps:

  • In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
  • Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
  • Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 318.4 calories, CarbohydrateContent 19.2 g, CholesterolContent 42.5 mg, FatContent 22.9 g, FiberContent 0.6 g, ProteinContent 8.6 g, SaturatedFatContent 7.6 g, SodiumContent 776 mg, SugarContent 5.9 g

BARBACOA BEEF (PRESSURE COOKER OR INSTANT POT) - SKINNYTASTE



Barbacoa Beef (Pressure Cooker or Instant Pot) - Skinnytaste image

If you like cumin and spicy food, then you'll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano.

Provided by Gina

Categories     Dinner

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 9

Number Of Ingredients 13

5 cloves garlic
1/2 medium onion
1 lime (juice)
2-4 tbsp chiptoles in adobo sauce (to taste)
1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
1 cup water
3 lbs beef eye of round or bottom round roast (all fat trimmed)
2 1/2 teaspoons kosher salt
black pepper
1 tsp oil
3 bay leaves

Steps:

  • Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.
  • Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (in my Instant Pot I cooked it 65 minutes). (If you're making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn't dry out.) Natural release.
  • Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.

Nutrition Facts : ServingSize 4 oz, Calories 153 kcal, CarbohydrateContent 2 g, ProteinContent 24 g, FatContent 4.5 g, CholesterolContent 44 mg, SodiumContent 334.5 mg

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