Dragon Breath Pretzels Recipes

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DRAGON BREATH PRETZELS



Dragon Breath Pretzels image

This recipe helped catch me a man! My now husband and I worked together, and he would make a regular stop at my desk to "steal" these delicious and addictive pretzels from my candy jar...his comment "Wow, these pretzels are delicious, but they give you Dragon Breath!" is the origin of the name. The rest is history. Possible variations of the recipe below: Variation: Mix in one or both of the following with step 1: 1/4 teaspoons lemon pepper. 1/4 cup Parmesan cheese. Alternative: Use 16 oz. plain oyster crackers instead of pretzels. Bake at 275 degrees for 15 to 20 minutes, stirring after 10 minutes. Drain and cool on brown paper bag or paper towels before storing.

Provided by LadyKatarina

Categories     Lunch/Snacks

Time 40m

Yield 16 serving(s)

Number Of Ingredients 6

1/4 cup vegetable oil
1/4 cup butter-flavored popcorn oil (Orville's Butter Flavor Popping & Topping Oil found in popcorn aisle)
1 (1 ounce) envelope hidden valley ranch dressing mix (unprepared)
3/4 teaspoon dill weed
1/4 teaspoon garlic powder
1 1/2 lbs pretzels (whole, if using regular small pretzels, or broken into small pieces if using sour dough pretzels)

Steps:

  • Mix first 5 ingredients until well blended.
  • Place broken pretzels or small pretzels in a gallon size ziplock bag.
  • Pour oil/dressing mix over pretzels, seal bag and shake until pretzels are very well coated.
  • Pour coated pretzels onto foil lined baking sheet.
  • Bake at 250 degrees for 30 minutes (if using sour dough pretzels) or 20 minutes (for regular small pretzel twists), stirring every 10 minutes.
  • Allow to cool, store in ziplock bag.
  • Enjoy!

DRAGON'S BREATH CHILI



Dragon's Breath Chili image

Provided by Guy Fieri

Categories     main-dish

Time 2h25m

Yield 10 to 15 servings

Number Of Ingredients 34

3 tablespoons bacon grease or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 red bell peppers, diced
2 jalapenos chiles, minced
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
3 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice
Double-Fried French Fries, for serving, recipe follows
Saltine crackers, for garnish
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Four 4- to 5-inch-long russet potatoes
8 cups canola oil
1 tablespoon fine grain sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
  • Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
  • Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
  • Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
  • Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
  • Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
  • Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
  • Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.

DEANO'S DRAGON BREATH BOMBS



Deano's Dragon Breath Bombs image

Provided by Dean McDermott

Categories     dessert

Time 20m

Yield about 2 dozen squares

Number Of Ingredients 6

3 tablespoons butter or margarine, plus more for greasing the pan
One 10-ounce bag marshmallows or 4 cups mini marshmallows
6 cups puffed rice cereal
1/2 cup chocolate chips
Rainbow sprinkles, for topping
Liquid nitrogen

Steps:

  • Grease a 9- by 11-inch baking pan with butter.
  • Melt the butter in a large pot over medium heat. Add the marshmallows, and stir until melted and smooth. Add the cereal and mix well. Working quickly, add the chocolate chips. (Depending on the temperature of the crispy mix, your chips may melt and you'll have chocolate crispy squares. If you add them as the mixture gets stiff and cool, they'll stay intact as chips. It's completely up to you.)
  • Spread the mixture out evenly into the greased pan with an oiled spatula or waxed paper, pressing down gently to fit it into the pan. Dust the top with rainbow sprinkles and refrigerate. When cool, cut into 1-inch squares.
  • Pour 2 to 3 inches of liquid nitrogen very slowly into a stainless steel bowl. Make sure to wear your goggles and gloves!
  • Drop 8 to 10 crispy squares into the liquid nitrogen for 30 to 40 seconds. Scoop them out with a slotted spoon and place on a serving plate. Wait 10 seconds then eat the squares. You will have some 'dragon's breath' coming out of your mouth and nose. Thrills and chills will ensue!

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