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Associate.com - Share Your Recipe!

Recipe Name: Alligator Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
36 Jalapeno chilies, roasted
peeled
1/2 Pound(s) Cooked, peeled and deveined
Minced
2 Teaspoon(s) Mayonnaise
2 Teaspoon(s) Prepared chilli sauce
2 Teaspoon(s) Minced capers
2 Teaspoon(s) Minced green onions
2 Teaspoon(s) Minced fresh parsley
1/2 Teaspoon(s) Dijon mustard
1/2 Teaspoon(s) horseradish
1/4 Teaspoon(s) Paprika, salt & fresh ground
Oil
1 3/4 Cup(s) All purpose flour
3/4 Cup(s) Beer, room temp
2 Eggs, room temp
2 Tablespoon(s) Vegetable oil
1 1/2 Tablespoon(s) Catsup
2 Teaspoon(s) Worcestershire sauce
1 1/2 Teaspoon(s) Fresh lemon juice
1 1/2 Teaspoon(s) Baking Powder
1 1/2 Teaspoon(s) Salt
1 Teaspoon(s) Cayenne pepper
Directions:
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of
each chili. Scrape out seeds; do not tear stems. Rinse out chilies.
Drain on towels. Mix next 9 ingredients. Season filling with salt
and pepper. Spoon about 1 t into each chili (do not overstuff; chili
should close). Arrange chilies on baking sheet. Refrigerate. Heat
3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in
remaining ingredients in large bowl. Dredge each chili in mixture,
coating completely. Add chilies to skillet (in batches; do not crowd)
and fry until golden brown, turning once, about five minutes. Drain
on paper towels and serve. From Bon Appetit, Dec '86. Makes 36

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1303
Calories From Fat: 428
Total Fat: 48.5g
Cholesterol: 2.5mg
Sodium: 4835.3mg
Potassium: 952.3mg
Carbohydrates: 190.6g
Fiber: 9.7g
Sugar: 13.2g
Protein: 25.9g


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