TRASH CAN CHICKEN RECIPES

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TRASH CAN NACHOS RECIPE | GUY FIERI | FOOD NETWORK



Trash Can Nachos Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Total Time 2 hours 0 minutes

Cook Time 1 hours 20 minutes

Yield 6 servings

Steps:

  • Carne Asada: Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over 8 ounces skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop.
  • Super Melty Cheese (SMC): Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm.
  • Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote.
  • Make the carne asada, super melty cheese (SMC) and black beans (see above).
  • Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer 1/4 pound tortilla chips one-quarter of the way up.
  • Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema.
  • Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno.

WHITE TRASH RECIPE - RECIPES.NET



White Trash Recipe - Recipes.net image

Don't be fooled by its name! This white trash recipe offers a sweet treat, made of cereal & pretzel, smothered in melted white chocolate.

Provided by George

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 12

Number Of Ingredients 6

2 cups Rice Chex Cereal
2 cups pretzels
2 cups plain Cheerios
2 cups peanuts
2 cups M&M’s
1 pkg White Almond Bark

Steps:

  • Combine all dry ingredients in a bowl and mix well.
  • In a separate bowl, melt almond bark according to package directions.
  • Poor bark over ingredients, mix well and spread out on wax paper to set.
  • Serve and enjoy.

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BEST TRASH CAN NACHOS RECIPE - HOW TO MAKE TRASH ... - DELISH
Wow everyone with Trash Can Nachos from Delish.com.
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Reviews 5
Total Time 40 minutes
Category low sugar, feed a crowd, Super Bowl, appetizers
Cuisine American, Tex Mex
  • In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, until no pink remains, about 6 minutes. Drain excess fat, then add garlic, cumin, paprika, and Cholula hot sauce, and cook, stirring until fragrant, about 1 minute more. Remove from the heat and set aside. In a medium pot, melt butter over medium heat. Add flour and stir, 1 minute. Slowly whisk in milk, then continue to cook over medium, stirring constantly until thickened, about 6 minutes. Remove from the heat and stir in Cholula hot sauce and cheddar. Season with salt and pepper. Set aside ½ cup of the pico de gallo, ½ cup of the shredded cheese, and ½ cup of the sour cream, for garnishing the nachos.  In the bottom of a 110-oz. tin can, spread a thin layer of cheese sauce. Using a ¼ of the tortilla chips, make an even layer of chips over the cheese sauce. Top with ⅓ of the remaining cheese sauce, ⅓ of the cooked beef, ⅓ of the black beans, ⅓ of the shredded cheese, ⅓ of the remaining pico de gallo, and ⅓ of the remaining sour cream. Drizzle with Cholula.  Repeat layering the chips, cheese sauce, beef, black beans, remaining shredded cheese, pico de gallo, sour cream, and Cholula two more times. Layer the remaining nacho chips on top.  Place a dinner plate on top of the can and carefully flip over and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved sour cream, pico de gallo, and shredded cheese. Drizzle with Cholula before serving.
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