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101 Recipes For The Deep Fryer is a useful Cookbook for Deep Fryer which can acquaint you with great recipes for cooking in a deep fryer,Read More...

Thursday, 1 January 2009


Oil -- for deep frying
Garlic salt or celery salt -- =OR=- grated
Scrub potatoes thoroughly with brush. Using potato peeler, cut off long
thin spirals of skin from potatoes. (Use potatoes for another dish.)
Cover skins with very cold water and let stand 30 minutes to 1 hour.
Drain and carefully pat curls dry with paper towels. Drop curls into
deep oil heated to 390F and fry until golden brown and crisp, about 1
minute. Drain on paper towels and sprinkle with salt or garlic salt,
celery salt or Parmesan cheese. Serve hot.
French Fried Skunk
2 skunks -- skinned and cleaned
1 tablespoon salt
water to cover
2 cups bear fat or lard
2 egg yolks,beaten
3 cups milk or cream
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking pow
Clean and wash the skunks, making sure that the scent glands are
removed. Cut up into small serving pieces. Put a soup kettle on the
stove and add the meat. Cover with cold water and bring to a boil over
high heat. Lower the heat and boil until the meat is tender, about 40
minutes. Remove all the scum that rises to the surface. Make a batter
by mixing together the egg yolks, milk, flour, salt and baking powder.
Mix real good until the batter is about like cake batter. Heat the
bear fat or lard in a deep fryer to about 360 degrees. Dip the pieces
of skunk in the batter and then fry them until golden brown. Drain
well and serve.
* Exported from MasterCook *
48 ea Premade Wonton Wrappers (1
30 oz Tart Cherry Pie Filling
3 c Vegetable Oil
Powdered Sugar Or Cinnamon Sugar
To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling
(2 cherries plus sauce) in the center of each wonton wrapper. Mositen
the edges of each wrapper, bring one corner up over the filling to the
opposite corner at an angle so that two overlapping triangles are
formed. Pull the two bottom corners of the folded triangle forward so
that they meet one another and slighly overlap. Moisten one end and
pinch the two ends firmly together. Repeat.
Pour the oil into a deep fryer and heat to 375 degrees F. Deep fry
the wontons, 8 to 10 at a time for about two minutes or until crisp and
golden. Drain on paper towels.
Fried wontons can be kept warm for about one hour in a 250 degree F.
oven or reheated for 5 minutes in a 450 degree F. oven. Powdered sugar
or cinnamon sugar can be sprinkled on the fried wontons, if desired.


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