RHODE ISLAND DYNAMITES
Another name for these are "Torpedos". These were a staple in our family for a quick meal that serves a lot of people. They are similar to a "Sloppy Joe", but in R.I. it is called a "Dynamite". This recipe is versatile and can be scaled down or up. It freezes well and tastes best if made 1-2 days ahead.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 2h20m
Yield 25 lbs, 20 serving(s)
Number Of Ingredients 12
Steps:
- In a very large stockpot over medium-high heat, brown the ground beef, stirring often.
- Add the chopped green and red peppers, onions, and garlic; mix well.
- When the vegetables begin to soften, add the tomato sauce, bay leaves, parsley, hot pepper flakes, salt, black pepper, and Italian seasoning.
- Cover and simmer, stirring occasionally, for 2-3 hours.
CHILES TOREADOS
Provided by Marcela Valladolid
Time 3h10m
Yield 1 pound
Number Of Ingredients 5
Steps:
- Mix the lime juice, soy sauce and oyster sauce in a bowl; set aside. Pour the vegetable oil into a skillet to come halfway up the sides. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Drain on paper towels. Add the warm chiles to the lime juice mixture and toss. Chill at least 3 hours.
DYNAMITE
A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.
Provided by PUKEANOPOLIS
Categories Main Dish Recipes Sandwich Recipes Sloppy Joe Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
- Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 80.7 g, Cholesterol 69 mg, Fat 20.5 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.9 g, Sodium 1160.3 mg, Sugar 12.1 g
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.
TORPEDOES RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine the masa, flour, and the 1 teaspoon salt, teat with an electric mixer on low to medium speed, gradually adding the warm water, until mixture forms a soft dough. Cover with a moist towel; let rest for 30 minutes. For filling, in a medium skillet, heat the 1 tablespoon oil over medium heat. Add chorizo and cook until brown, using a wooden spoon to break up meat as it cooks; drain off fat. Add the cooked potatoes to the cooked chorizo. Using a potato masher, crush potatoes and chorizo to form a thick mixture. Season to taste with additional salt. Remove from heat; let cool. Using clean hands, shape dough into balls the size of golf balls. Using your thumb, make an indentation in the center of each masa ball; flatten each ball slightly. Place 1 tablespoon of the filling in each indentation; wrap the dough edges around the filling and shape into a cigar or torpedo shape. Press to seal ends of torpedoes. In a large skillet, heat the 1 cup oil over medium heat. Add the torpedoes to hot oil; fry the torpedoes until golden brown. Drain on paper towels. Sprinkle torpedoes with salt. Serve with Uncooked Tomatillo Salsa or purchased salsa and, if desired, garnish with fresh cilantro sprigs. UNCOOKED TOMATILLO SALSA Prep: 15 minutes 10 tomatillos, husked, rinsed, and quartered 2 fresh jalapeno chile peppers, stemmed and halved 1/4 of a small white onion 1 clove garlic, peeled 1/2 of a bunch fresh cilantro Salt ln a blender, combine tomatillos, chile peppers, onion, and garlic. Cover and blend until mixture is almost smooth. Add cilantro to tomatillo mixture. Cover and blend until smooth. Season to taste with salt
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 star pooley
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Place all ingredients in pan and cook for 1 hour, stirring occasionally.
- 2. Add warm water if necessary to prevent sticking.
- 3. Serve on rolls of your choice.
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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