Nov 26, 2014

Recipes from Taco Bell's 2014 Friendsgiving Feast

Here are some of the recipes from this year's Taco Bell 2014 Friendsgiving Feast. They had a number of recipe cards that they gave out and I've transcribed them here for you guys (with some edits for clarity and my own notes in parentheses). The Turkey Roulade wasn't on any recipe cards but I managed to get it anyway because it was awesome and my favorite dish there (I might try making it for Christmas). In case you want more, I also have the recipes from last year's event.

Without further ado:

Turkey Roulade


- 1 Turkey Skin (removed from the turkey breast)
- 1 skin-on Turkey Breast halved
- 1 teaspoon Sage, minced
- 1 teaspoon Thyme, minced
- 1 teaspoon Garlic, minced
- Salt and Pepper


1. Saute herbs and garlic on low for 5 min to soften garlic- set aside.

2. Lay out skin on rectangle of plastic wrap, exterior side down.

3. Stack breasts on top of skin; slather breasts with herb mixture.

4. Roll skin over breasts as tight as possible.

5. Roll skin in plastic; poke holes as you do this to release air and tighten roll.

6. Cook sous vide for 2 hours, until internal temperature is 149⁰F.

7. Gently dry.

8. Fry in 375⁰F oil until brown and crispy.

9. Slice.

10. Season with salt and pepper.

11. Serve immediately.

Cinnabon Delights Mole (to go with Turkey Roulade)


- 5 black peppercorns
- 1/2 cup sesame seeds
- 5 whole cloves
- 4 tbsp Cinnabon Delight seasoning (aka cinnamon and sugar)
- 1/2 tsp anise seeds
- 1/4 tsp coriander seeds
- 6 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 6 tbsp canola oil
- 1/4 cup raisins
- 1/4 cup whole blanched almonds
- 4 cups chicken stock
- 1/4 cup hulled pumpkin seeds
- 2 6-inch corn tortillas, torn into pieces
- 4 Chalupa shells, toasted very brown to give your mole a deep color (you can try substituting with toasted flatbread)
- 3 oz Mexican chocolate, broken into pieces


1. Toast the sesame seeds and peppercorns in a dry skillet over medium heat, tossing until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest into a blender.

2. In the same skillet, toast the cloves, cinnamon stick, anise seeds, and coriander seeds until fragrant, about 3 minutes. Add to blender.

3. Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water, and set aside to soak until soft, about 30 minutes.

4. Add the raisins, almonds, pumpkin seeds, tortilla pieces, and Chalupa shells to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet.

5. Once chiles are softened, add to blender and puree to make a thick, smooth sauce.

6. Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes.

7. Add 4 cups of the chicken stock and simmer until the sauce starts to thicken, about 20 minutes.

8. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes.

9. Add Cinnabon Delight seasoning.

10. Garnish with the reserved sesame seeds. Serve over Crispy Skinned Turkey Roulade with Cranberry Foam.

Mountain Dew Sangrita Blast Cranberry Relish


- 1 bag of fresh or frozen cranberries
- 1/2 cup dark brown sugar
- 1 cup water
- 1 tbsp fresh ginger, peeled (pro-tip - scrape ginger with a spoon to easily peel), finely grated
- 1/8 tsp ground cloves
- 1 cup Mountain Dew Sangrita Blast base (I think they just mean the syrup...)
- 1/2 cup Granny Smith apple, chopped
- 1 tbsp orange zest
- 1/2 cup dried figs


1. In a medium saucepan, bring cranberries, sugar, water, Sangrita base, orange zest, figs, ginger, and cloves to a boil over high heat.

2. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes.

3. Remove from heat and let cool to room temperature.

Caramelized Corn and Nacho Cheese Sauce Shooter with Taco Seasoned Popcorn


- 1 cup butter
- 2 cups nacho cheese mix
- 1 cup chicken stock
- 1 gallon frozen yellow corn
- 1 yellow onion, diced
- 12 ounce Shiner Bock beer or Chimay
- 4 bulbs garlic, chopped
- 1 cup heavy whipping cream
- 1 cup flour
- popcorn sprinkled with Taco Bell seasoning (I suggest using a packet of taco seasoning)


1. Saute corn, onion, and garlic over medium heat until lightly browned in butter (preferably in a cast iron pan).

2. Add flour to make a roux and cook for 5 minutes on medium heat.

3. Add nacho cheese and stir for 2 minutes.

4. Add chicken stock and simmer for 30 minutes.

5. Blend soup until almost smooth and then add cream and continue to cook for 10 minutes on low heat.

6. Season with kosher salt and cracked black pepper to taste

7. Pour into shooter glasses and garnish with a few pieces of popcorn.

Cool Ranch Doritos Locos Tacos Infused Garlic Butter


- 1 lb Cool Ranch DLT Shells (you can also substitute Doritos Cool Ranch chips)
- 1 lb butter
- 3 bulbs garlic
- 2 Tablespoons olive oil
- salt and pepper to taste


1. Cut garlic bulbs in half and season with salt, pepper, and olive oil.

2. Wrap garlic in foil and roast in oven at 375⁰F  for 40 minutes.

3. Squeeze garlic out of its skin and blend with butter.

4. Blend DLT shell separately and set aside.

5. Place butter mixture on plastic wrap and roll into tube shape. Set in fridge for 2 hours.

6. Once set, take butter mixture out and roll in DLT shell dust.

7. Spread on yeast rolls, or any bread of choice.

Quick-Caramelized Brussels Sprouts topped with Chalupa Shell Gremolata


- 3 cups Brussels Sprouts, sliced 1/8"
- 1 tsp Chalupa shell, toasted and crumbled
- 1 tsp Cool Ranch DLT shell, minced
- 1 tsp lemon zest
- 1 tsp garlic, minced
- 1 tbsp parsley, minced
- salt and pepper, to taste


1. In food processor, combine all ingredients except Brussels sprouts and rough chop to make gremolata.

2. Fry Brussel sprouts until golden brown and top with gremolata.

Cinnamon Twist Ice Cream Sundae with Aztec Chocolate Sauce


Ice cream:
- 3 cups heavy cream
- 2 cups whole milk
- 14 oz sweetened condensed milk
- 1 tbsp bourbon vanilla extract
- 1 cup Cinnamon Twist seasoning (er.. cinnamon and sugar?)


- 1 1/2 cups of water
- 1 poblano pepper, rehydrated, blended
- 1/4 cup dark chocolate
- 2 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder


1. Mix all ice cream ingredients and place in ice cream maker.

2. Combine all sauce ingredients in sauce pan on low heat for 5 minutes.

3. Let cool for 20 minutes. Drizzle sauce over ice cream and top with Cinnamon Twist seasoning (or with a Cinnamon Twist!)

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