party foods

The crispy chicken sandwich craze gets a vegan makeover! The journey may be a long one, but the destination is well worth it. After you fry your “chicken” breasts to golden brown, serve up your sandwich on a toasted bun with colorful slaw and vegan aioli. Consider any carnivore fooled!

Ultimate Crispy “Chicken” Sandwich Recipe by Tasty

oz cannellini bean

oz firm tofu, pressed,

olive

vegan worcestershire sauce

vegetable bouillon packet,

onion powder,

garlic powder, plus 1 teaspoon, divided

kosher salt,

vital wheat gluten, plus 2 tablespoons

all-purpose flour,

oat milk

dill pickle juice

hot sauce

canola oil, for frying

corn starch

baking soda

paprika

cayenne

black pepper

purple cabbage, thinly sliced

carrot,

apple cider vinegar

sugar

salt

mayonnaise

garlic paste

brown mustard

kosher salt

vegan brioche buns, toasted

dill pickle, sliced

hot sauce of choice

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In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and  homogenous.

Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.

Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.

Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.

Wrap each piece of “chicken” in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.

Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.

Remove the “chicken” from the steamer and discard the parchment paper. Transfer the warm “chicken” to the brine to marinate for 1–2 hours.

Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.

Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.

Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).

While the oil heats, bread the “chicken”: In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.

Remove the “chicken”from the brine. Lightly coat in the flour mixture, then set aside.

Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits.  Dip each floured “chicken” breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.

Working 2 at a time, fry the “chicken” for 3–4 minutes, until deep golden brown and crispy. Transfer the “chicken” to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.

To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.

https://vid.tasty.co/output/158202/landscape_480/1579632343

BigMac Egg Rolls taste just like a BigMac but better! Not only are they just as flavorful they are healthier than take out. Skip the bun and all the additives of a BigMac and try these BigMac egg rolls at home. My homemade special sauce tastes just like the real deal!

Big Mac Egg Rolls (BigMac Egg Rolls)

beef

garlic powder

salt and pepper

pickles (diced)

onion

American cheese

egg roll wrappers

sesame seeds (optional)

ketchup

relish

mustard

In a medium sized frying pan cook the ground beef until fully cooked, approximately 10 minutes. Drain the meat. Season with garlic powder, salt and pepper.

To assemble the egg rolls place one slice of cheese in the center. Top with 2-3 spoonful’s of ground beef, a few pieces of diced pickle and onion.

Wet the edges of the egg roll wrapper. Fold in two opposite corners to the center and then tightly roll. Repeat with remaining egg roll wrappers.

AIR FRYER COOKING METHODBrush both sides of the egg rolls with oil and Air Fry at 400F for 5-10 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed. Once removed from the Air Fryer top with sesame seeds.STOVE TOP COOKING METHODHeat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown. Drain on a paper towel lined plate and top with sesame seeds.OVEN COOKING METHODBrush the egg rolls with oil on both sides. Place directly on a sheet pan lined with tin foil OR on a sheet pan with a rack. Bake at 400F for 10-15 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed. Once removed from oven top with sesame seeds.

To make the sauce stir together all sauce ingredients until smooth.

Serve and enjoy!

https://embed.mediavine.com/videos/nhgzteikv6esqd0znzmg

BigMac Egg Rolls are my favorite way to enjoy all the great flavors of a classic BigMac but without the heavy bun and additives of a regular BigMac! These taste just like a BigMac you have to try them!

BigMac Egg Rolls Recipe

This Meatball Sub on a Stick Recipe is a super fun spin on the classic cheesy meatball sandwich that everyone loves! They’re perfect for a quick meal or a unique appetizer. You’re going to love these cheesy stuffed meatballs. Not only is there cheese in them, I brush garlic butter on the sticks for added flavor and bake them again with more garlic butter and cheese for extra gooeyness. It’s a must try and I can guarantee kids of all ages (and adults of course) will have a blast with them!

Meatball Subs on a Stick

mozzarella cheese

tube store bought pizza dough

wooden skewers

Marinara sauce (for dipping)

lb beef

eggs (lightly beaten)

bread crumbs

Parmesan cheese (grated)

onion (shredded)

garlic (minced)

tsp salt

tsp chili flakes

oregano

basil

parsley

butter (melted)

garlic

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Or, preheat Air Fryer to 375°F.

In large deep bowl combine all of the meatball ingredients. Mix until just evenly combined. Do not over mix or the meatballs’ with be tough and dense.

Shape into 36 meatballs and add one cube of mozzarella cheese into each. Roll the meatball firmly to seal the cheese in.

If using a tube of store bought pizza dough, unroll the dough and cut into 12 long strips. If using a ball of store bought pizza dough, roll the dough into a large rectangle and cut into 12 long strips.

Insert a skewer through one end of the dough strip and then through a meatball. Wrap the dough around the top of the meatball and slide onto skewer. Repeat this process with 2 more meatballs, ending the skewer with the end of the dough strip. Repeat with remaining dough and meatballs. Space dough and meatballs away from each other by about 1/4″.

Combine all of the garlic butter ingredients in a small bowl.

Place skewers on the baking sheet and brush with half of the garlic butter mixture. Bake for 20 to 25 minutes or until meatballs are cooked through and the dough is golden brown (or Air Fry for about 15 - 20 minutes until the meatballs are cooked through and the dough is golden brown).

Brush with remaining garlic butter, top with additional parmesan cheese.

Serve with marinara sauce. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1642520719/dpa4jjm7tnjeodtroi8e.mp4

Meatball Subs on a Stick a unique appetizer or main course the whole family will love! This twist on the classic meatball sub so is so easy and fun to make.

Meatball Subs on a Stick Recipe

This recipe adds sodium citrate to a cheddar and Gouda cheeses to give it a modernist twist. The immersion blender makes the queso texture smooth, then add sweet shrimp, diced peppers and tomatoes.

Shrimp and Chile Queso Recipe with Sodium Citrate

shrimp, either small shrimp

Salt and pepper

cascabel peppers

guajillo peppers

Water

onion, thickly sliced

poblano pepper, de-stemmed and seeds removed

garlic, roughly chopped

cherry tomatoes

Canola oil

beer, preferably a Mexican lager

milk

sodium citrate, 2.8%

cheddar cheese,

gouda cheese, grated or cubed

The number one thing I look forward to when eating Mexican food is the white queso dip! I never knew how to make it at home, but once you find out how easy it is to make, you&#39;ll want to serve it on every taco Tuesday from here on out!

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Ultimate Crispy “Chicken” Sandwich ...

Big Mac Egg Rolls (BigMac Egg Rolls...

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Top 5 party foods recipes from across the web

The most viewed party foods recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Crispy “Chicken” Sandwich ...

Big Mac Egg Rolls (BigMac Egg Rolls...

Meatball Subs on a Stick

Shrimp and Chile Queso Recipe with ...

White Queso Dip (Mexican Cheese Dip...

The most viewed party foods recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine