Torpedos Recipes

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DYNAMITE



Dynamite image

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

2 pounds ground beef
2 green bell peppers, seeded and diced
1 (1/4 inch x 3 inch) strip red bell pepper, seeded and diced
1 medium yellow onion, chopped
1 medium red onion, chopped
2 (6 ounce) cans tomato paste
1 ½ cups water
1 teaspoon red pepper flakes, or to taste
8 torpedo rolls, split

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

CHICKEN TORPEDOES.



Chicken Torpedoes. image

I really love garlic, and with the other ingredients, you can't go wrong. You could even slice the torpedo's for a different look. Bon Appetit!

Provided by Kim Miller

Categories     Chicken

Time 1h15m

Number Of Ingredients 8

2 clove minced
2 chopped scallions.
1 c mozzarella cheese
1 c vegetable broth
kosher salt and pepper to taste
1 Tbsp butter, cold
4 chicken fillets or (2 skinless breasts.)
1/4 bag of spinach -

Steps:

  • 1. Pound the chicken fillets with the metal meat tenderizer. Pound both sides of the fillets for a couple minutes. Sprinkle both sides with salt and pepper. Just a pinch of the sea salt on both sides, as it will be too salty if too much is used.
  • 2. Once all seasoned. I layer a large sauteeing pain with a light spray of Pam or any other vegetable spray. Then I add about a 1/4 cup of the vegetable broth. And add 1/2 to 1 tbsp. of butter. While this is heating up a bit. I start to fill the breasts.
  • 3. I add about 3 or 4 leafs of spinach to each chicken breast, if baby spinach, you can add more, as they will lie flat. On top of the spinach add a tablespoon or so of the scallions, and about 2 tbsps of the mozz. cheese. Then I add a few sprinkles of the minced garlic.
  • 4. Then carefully roll up the chicken breasts. Don't worry if some of the ingredients fall out the side, try to gently push it back in. Not to worry if it falls out in the pan. It will taste delicious. To hold the chicken together, I use a toothpick,
  • 5. Add all the chicken tornados to the sautee pain, and I cook them for about 45 minutes. Ladle a bit of the veg broth over the chicken. And make sure to roll them - in order to cook on all sides. Make sure to remove the toothpicks before serving. * Serve warm, but you could even serve it cold the day after and sliced - and served on a bed of lettuce. Enjoy!!

RHODE ISLAND DYNAMITES



Rhode Island Dynamites image

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

5 lbs ground beef
5 lbs green peppers, diced
5 lbs red peppers, diced
5 lbs yellow onions, diced
5 garlic cloves, crushed
4 (28 ounce) cans tomato sauce
2 bay leaves
1/2 cup chopped fresh parsley
hot red pepper flakes, to taste
salt and black pepper, to taste
italian seasoning, to taste
20 fresh rolls (torpedo, grinder or any roll that will hold this mixture)

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.

TORPEDO'S



TORPEDO'S image

Categories     Sandwich     Beef     Sauté     Super Bowl     Quick & Easy     Healthy

Yield enough for 8 or more

Number Of Ingredients 18

4 lbs lean hamburg
3 lbs peppers cut in small pieces
2 lbs sweet onions
1 bottle of chili sauce
1/2 teaspoon of all these spices: parsley
sage
tarragon
accent
oregano
italian seasoning
basil leaves
rosemary
thyme
marjoram. Cook peppers and onions (mushrooms are optional) add as many as you would like
saute in a dry pan for 10 min or until sweated
add meat gradually
salt and pepper to taste
then the spices and the bottle of chili sauce.

Steps:

  • In a dutch oven cook peppers and onions in a dry pan for 10 min or until sweated, add meat gradually, salt and pepper to taste, then the spices and the bottle of chili sauce, 1/4 cup of water simmer until done

TORPEDOES RECIPE - (4.5/5)



Torpedoes Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 12

2 cups masa harina
l/2 cup all-purpose flour
1 teaspoon salt
1 1/3 cups warm water
1 tablespoon canola oil
4 ounces uncooked Mexican chorizo, casings removed if present
8 ounces potatoes, peeled, cooked until tender in boiling water, and drained
Salt
1 cup canola oil, for frying
Serve with
Uncooked Tomatillo Salsa * see recipe in Directions or purchased salsa
Fresh cilantro sprigs (optional)

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

POTATO, CHEDDAR, AND CHIVE TORPEDOES



Potato, Cheddar, and Chive Torpedoes image

Yield makes two 1 1/2-pound loaves

Number Of Ingredients 9

1 large or 2 small (8 ounces) unpeeled potatoes, coarsely chopped, boiled in 3 cups water until soft, and cooled
1/2 to 1 cup (4 to 8 ounces) potato water, lukewarm (90° to 100°F) (saved from above)
1 1/2 cups (10.5 ounces) barm (page 230)
4 cups (18 ounces) unbleached bread flour
2 teaspoons (.22 ounce) instant yeast
2 teaspoons (.5 ounce) salt
1/4 cup (1 ounce) chopped fresh chives
6 thin slices (about 4 ounces) sharp Cheddar cheese
Semolina flour or cornmeal for dusting

Steps:

  • Prepare the potatoes in advance, allowing time for the potatoes and the cooking water to cool to lukewarm. Set these aside until needed. Pull the measured amount of barm out of the refrigerator 1 hour before making the bread to take off the chill.
  • With a large metal spoon, stir together the barm, half of the flour, the yeast, cooked potatoes, and 1/2 cup of the potato water in a 4-quart bowl (or in the bowl of an electric mixer using the paddle attachment). Let this sit uncovered for 30 minutes.
  • Add the rest of the flour and the salt and mix together until the ingredients form a ball, adding as much as you need of the remaining water.
  • Sprinkle flour on the counter, transfer the dough to the counter, and knead the dough for about 6 minutes (or mix on medium-low speed with the dough hook). Add flour or water if needed. Add the chives and continue kneading (or mixing) until they are evenly distributed, about 2 minutes. (In the mixer, the dough should clear the sides of the bowl as well as the bottom of the bowl.) The dough should pass the windowpane test (page 58), be very tacky but not sticky, and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
  • Ferment at room temperature for about 90 minutes, or until the dough doubles in size.
  • Transfer the dough to the counter and cut it into 2 equal pieces. Press each piece into the shape of a rectangle approximately 6 inches wide by 8 inches long. Lay 3 slices of cheese on each rectangle, covering the surface but leaving a 1/2-inch border uncovered around the edges. Tightly roll up the dough, from bottom to top, jelly-roll style, creating a spiral with the cheese. Seal the ends of the rolled dough, which should look like a log, into points by rolling them more forcefully with your hands. This will give the dough a torpedo look, plump in the center and tapered at the ends. As you roll down on the ends, be sure to squeeze out all trapped air pockets to avoid separation of the layers. Seal the bottom seam closed with the edge of your hand, as shown on page 81.
  • Line a sheet pan with baking parchment, mist the parchment lightly with spray oil, then dust the parchment with cornmeal or semolina flour. Lay the 2 loaves across the width of the pan, mist the tops lightly with spray oil, and cover them loosely with plastic wrap or a towel.
  • Proof at room temperature for approximately 1 hour, or until the dough nearly doubles in size.
  • Prepare the oven for hearth baking page 91-94, making sure to have an empty steam pan in place. Preheat the oven to 500°F. Score the top of each loaf with 2 diagonal slashes as shown on page 90, making sure to cut through to the first layer of cheese.
  • Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and very gently transfer the loaves, with or without parchment, to the peel or pan. Slide the loaves onto the baking stone or bake the loaves directly on the pan. Pour 1 cup hot water into the steam pan and shut the door. After 30 seconds, spray the oven walls with water and close the door again. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 450°F and bake for 35 to 40 minutes. After 15 minutes, rotate the loaves 180 degrees, if necessary, for even baking. The loaves should register 200°F in the center, be nicely browned all over, and sound hollow when thumped on the bottom. The cheese will bubble out of the cuts, crisp up, and also brown.
  • Transfer the finished loaves to a rack and cool for at least 45 minutes before slicing or serving.
  • Enriched, standard dough; indirect method; mixed leavening method
  • 1 hour to prepare potatoes and de-chill barm; 45 minutes mixing; 3 hours fermentation, shaping, and proofing; 35 to 4o minutes baking.
  • These are mixed-method (wild yeast spiked with commercial yeast) bâtards. They pucker open with a grigne of crispy Cheddar cheese, followed by a beautiful soft cheese spiral highlighted with bits of green chives. Notice that the bread is made with a wet-sponge starter (the barm), but it can also be made with a firm starter, in which case you will need about 1/2 cup more water or potato water. The potato water, by the way, adds minerals and dissolved potato starch and sugars that greatly enhance the flavor and soften the dough.
  • Potato, Cheddar, and Chive Torpedoes %
  • Potatoes: 44.4%
  • Potato water (approx.): 33.3%
  • Barm: 58.3%
  • Bread flour: 100%
  • Instant yeast: 1.2%
  • Salt: 2.8%
  • Chives: 5.6%
  • Cheese: 22.2%
  • Total: 267.8%

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