Speiseeis Vanillelight Soft-Serve

Rezepte-Vorschläge zu Speiseeis Vanillelight Soft-Serve

Ruby's Diner Chicken Soft Tacos

Quelle: Chefkoch Sean Grant – Ruby's Diner, Phoenix, Arizona

170 g Hähnchenbrust, gegrillt und in Scheiben oder Streifen geschnitten
1/4 Teelöffel Salz
2 (18 cm) Weizentortillas
50 g Jack-Cheddar-Käsemischung, gerieben
50 g gehackter Salat
50 g Salsa
40 g Tacosauce
1 Esslöffel gehackte Frühlingszwiebeln
Guacamole nach Geschmack (optional)
Saure Sahne nach Geschmack (optional)

Hähnchen in vorgewärmte Tortillas geben. Mit den restlichen Zutaten bestreuen. Sofort servieren.

Soft Shell Crab Sandwiches

Serves 4.

1/2 cup flour (approximately)
Old Bay Seafood seasoning
4 soft shell crabs, fresh or thawed, cleaned
1 cup shredded lettuce
4 sesame seed hamburger buns, toasted
1/4 cup tartar sauce

Put the flour in a shallow bowl and season it with the seasoning.

Fill a skillet with oil to a depth of 1/2 inch and heat it over medium high heat until a pinch of flour foams instantly on hitting the oil. Reduce the heat to medium low.

Dredge the crabs in the seasoned flour, shaking off the excess and cook as many as will fit in the oil at a time until golden brown, about 2 minutes per side.

While the crabs are cooking put lettuce and tarter sauce on bottom half of each bun. Drain fried crabs on paper towels and put on sandwiches.

Serve at once.

Soft Margarine

1 pound margarine
3/4 cup buttermilk
3/4 cup vegetable oil
Dash of salt

Have all ingredients room temperature, then mix thoroughly in electric mixer. Refrigerate.

Cinnamon-Raisin Soft Pretzels

1 package yeast
1 1/2 cups warm water
2 tablespoons brown sugar
1 teaspoon salt
2 cups cake flour
2 to 2 1/4 cups all-purpose flour
3/4 cup raisins
2 tablespoons baking soda
2 cups hot water
3 tablespoons butter or margarine, melted
3/4 cup granulated sugar
1 teaspoon cinnamon

In a large bowl dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour and stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins. Turn onto floured board and knead until smooth and elastic. Place in a greased bowl, turning once to grease top of dough. Cover and let rise in warm place about 30 minutes.

Punch down dough and divide in14 small balls. Roll each ball into a long rope. Dissolve baking soda in hot water. Dip each rope in soda water and drain on paper towels. Form into pretzel shape and place on greased baking sheets. Bake at 400 degrees F for 15 minutes.

Mix sugar and cinnamon in small bowl. Brush pretzels with butter then dip in cinnamon-sugar. Serve warm.

New York City Soft Street Pretzels

Pretzels
1 cup hot water
1 package active dry yeast
1 1/2 cups flour
2 tablespoons soft butter
1/2 teaspoon salt
1 tablespoon granulated sugar
1 1/4 cup (additional) flour

Pretzel Dip
4 cups hot water
5 tablespoons baking soda

To make pretzels, combine hot water and yeast in a mixing bowl. When dissolved, add the first amount of flour, butter, salt and sugar and beat for 3 minutes. Stir in the additional flour, and knead until the dough loses its stickiness.

Place dough in a greased bowl and cover, allowing it to rise until it has doubled in size. Punch dough down and divide into 12 equal pieces.

With the palms of your hands, roll each piece into 18-inch ropes. Twist and loop into desired shape. Place on greased baking sheet and let rise until doubled again in size.

Preheat oven to 475 degrees.

Ready a dipping solution of hot water and baking soda. Mix together in a glass or plastic bowl. (Do not use aluminum.)

Dip pretzels into the solution and return them to the greased sheet. The dipping helps achieve a nice brown outer surface.

Sprinkle pretzels with coarse salt and bake until browned, about 12 minutes. Cool pretzels on a wire rack to prevent them from getting soggy.