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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


1 bn Fresh parsley
1/4 c All-purpose flour
2 Eggs -- beaten
3/4 c Unseasoned bread crumbs
Vegetable oil for deep
Lowry's Seasoned Salt
Wash the parsley, break off the tough stems and make
small bunches of parsley heads. While parsley is
still wet, dip into flour, then eggs, then into the
bread crumbs. Shake off excess. Heat oil to 375
degrees F. Place prepared parsley in the oil and fry
until golden brown, about 50 seconds. Drain well and
season to taste.
1 c Sour cream
1/4 c Prepared blue cheese dressin
1 ea 16-oz jar sliced dill pickle
1 x Oil for deep-frying
1/4 c Mayonnaise
2 tb Dijon-style mustard
3 c Seasoned bread crumbs
Mix sour cream, mayonnaise, blue cheese dressing and
mustard together in a serving bowl. Set aside. Dredge
pickles in bread crumbs and deep-fry in oil at 350
degrees until golden. Serve with sauce for dipping.
2 lb Squid
1/2 c Flour
1 t Salt
1/8 ts Pepper
2 Eggs
1 c Milk
1 1/2 c Italian bread crumbs
Cut 2 the cleaned squid body sacks into 1/2" wide rings. Rinse well
under cold running water. In deep fryer heat oil to 375. In plastic
bag combine flour, salt & pepper. Add a few squid rings at a time,
shake until well coated. In a shallow bowl combine 2 eggs and 1 cup
milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian
Bread Crumbs.
Fry a few at a time about 45 seconds or until golden brown. Drain and
keep warm. Serve with cocktail sauce or tartar sauce.
1 lb Tofu, cut in 1/2 inch cubes
1/2 c Wheat germ
3 tb Cornstarch
Vegetable oil for deep fry
Soy sauce ->OR<-
Sweet and sour sauce
1) Roll the tofu cubes in the wheat germ mixed with cornstarch. Heat
the oil to 350F on a deep-fat frying thermometer.
2) Fry the cubes, a few at a time, in a basket in the hot oil. Drain on
paper towels and keep warm while making the remainder.
3) Serve with soy sauce or sweet and sour sauce dip.


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