Agave Food Restaurant

Spicy Asian Wings..
INGREDIENTS

1⁄2 cup soy sauce
1⁄4 cup red wine vinegar
2 tablespoons honey
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons minced fresh peeled ginger
1 1⁄2 teaspoons crushed red pepper flakes
1⁄4 teaspoon black pepper
4 lbs chicken wings, tips removed

DIRECTIONS

In a medium sized bowl, whisk together soy sauce, vinegar, honey, oil, garlic, red pepper flakes and black pepper.
Add chicken wings and turn to coat.
Marinate covered in refrigerator 2 hours or overnight.
Heat oven to 450°F.
Place wings on rack in broiler pan.
Roast for 30 minutes.
To crisp skin if desired,increase oven temperate to broil.
Broil wings for 1-2 minutes or until skin is crisp.

Meatball Sandwiches....
INGREDIENTS

2 (1 lb) packages frozen meatballs, Italian style
2 loaves bakery Italian bread
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) package cream cheese, softened
1⁄2 cup mayonnaise
1⁄4 teaspoon black pepper
1 tablespoon italian seasoning
1 dash garlic powder
2 cups shredded mozzarella cheese

DIRECTIONS

In a large pot combine frozen meatballs and spaghetti sauce.
Heat over medium until meatballs are heated throughout.
Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.
Slice Italian style bread loaves horizontally with serrated bread knife.
Cut loaves into three- or four-inch sections to make small sandwiches.
Spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
Preheat oven to 350°F.
When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
Put sandwich tops on and place on a foil-lined baking sheet.
Bake about 10-15 minutes or until cheese is melted.

Restaurant-Style Potato Skins....
INGREDIENTS

8 potatoes
1 1⁄3 cups vegetable oil
11 ounces shredded cheddar cheese
3 tablespoons bacon bits (I use the Hormel kind in a jar)
16 ounces sour cream
2 green onions, chopped

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
Fill the potato shells with cheese and bacon bits and sprinkle with green onions. Arrange them in the prepared baking pan.
Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Paula Deen's Jamie's Coconut Cake
INGREDIENTS
Nutrition
YIELDS
1 3-layer cake
UNITS
US
CAKE

1 cup butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
FILLING

3⁄4 cup sugar
1 cup sour cream
4 tablespoons milk
1⁄2 cup sweetened flaked coconut
FROSTING

1 1⁄2 cups sugar
1⁄4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1⁄8 teaspoon salt
1⁄3 cup water
2 egg whites
1 1⁄2 teaspoons pure vanilla extract
GARNISH

shredded coconut (optional)
DIRECTIONS

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
Cover loosely and refrigerate for three days (if you can stand it that long!).

Best Ever Green Bean Casserole - Fresh
1 1⁄2 lbs fresh french beans, ends trimmed (green beans)
4 tablespoons butter, divided
2 tablespoons vidalia onions, finely chopped
4 ounces baby portabella mushrooms, cleaned and finely chopped (about 2 tablespoons)
2 tablespoons all-purpose flour
1 cup sour cream
fresh ground black pepper
1 1⁄2 cups corn flakes cereal (recommended ( Corn Flakes)
1⁄2 lb mozzarella cheese, grated

DIRECTIONS

Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat then add the beans and cook until just tender (but still firm), about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking then drain the beans and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat; Add the onions and saute until translucent.
Stir in the mushrooms, season with salt and pepper to taste, saute about 3 to 5 minutes.
Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream.
Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
Cut the green beans into 2-inch pieces.
Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter, tossing to coat.
Spread the green beans over the bottom of a 9-inch casserole dish and pour all of the mushroom sauce mixture over the beans topping with the grated cheese.
Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes.
Remove from the oven and serve.

Sausage Frittata

INGREDIENTS
1 (9 5/8 ounce) package pork sausage, crumbles
2 cups red potatoes, cubed and cooked
8 eggs
1⁄4 cup parmesan cheese, grated
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄2 cup tomatoes, seeded and chopped
2 green onions, thinly sliced
DIRECTIONS

Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.).
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onions. Cut into 8 wedges to serve.