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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

Warm Springs Fried Bread

Warm Springs Fried Bread
3 c Sifted all-purpose flour 1 ts Salt
1 tb Butter 2 tb Melted butter
2 ts Baking powder 1 ts Sugar
3/4 c (to 1c) Warm milk 1 x Fat for deep frying
Combine dry ingredients; cut in butter. Add enough warm milk to make a
soft dough, easy to handle. Knead on floured board until dough is very
smooth and soft but elastic. Do not use a lot of extra flour.
Divide dough into 6-8 balls and brush the tops with melted butter.
Cover and let stand 30-45 minutes. Pat out each ball into a round, 5
or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated
to 365 degrees). Dough should rise immediately to surface. Cook until
brown on one side, turn, and brown on other side being careful to not
pierce crust. Drain on absorbent paper and serve hot.
Special Chicken
1 1/2 lb Chicken wings, cut-up into
-segments at joints.
--------------------------MARINADE-------------------------------
-------------------------A MIXTURE------------------------------
2 tb Soy sauce
1 ts Sugar
1 tb Sherry wine
A few gratings of fresh
-ginger
2 ts Hoisin sauce
1 Clove garlic, minced
1/4 ts Sesame oil
1 ts Salt
ds MSG (optional)
-------------------------B MIXTURE------------------------------
2 Eggs
1/2 c Cornstarch
1/2 c Flour
Oil for deep frying
Lettuce leaves, shredded
Green onion, Chinese parsley and cashew nuts, all chopped, for
garnish This is one of the better deep-fried chicken recipes I've
found. It calls for chicken wings, but I used a whole chicken, cut
up Chinese style and just increased the marinade ingredients a tad.
Serve this with side dishes of hoisin sauce, spiced salt (toasted salt
mixed with black pepper about half and half), hot mustard and chili
oil along with a bowl of finely chopped scallions. Dip piece of
chicken into the dip of your choice, then into the scallions and
enjoy! Ice cold beer goes great with this dish. Oh yeah++steamed
rice too...
Be sure to use the dark, toasted sesame oil rather than the health
food store stuff.
1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mix
ingredients B into bowl with marinated chicken. Stir well. Will be
very sticky and stiff to mix.
2. Heat 5 inches oil in deep fryer to 375F. Drop batter covered
chicken piece by piece carefully into hot oil. Do not fill too full of
chicken or it will take too long to brown. Should take only 5 minutes
to cook through. Result will be crispy golden brown chicken pieces.
3. Drain on paper towels. Place on platter lined with lettuce
shreds.
4. Garnish if desired with chopped green onions, Chinese parsley and
cashew nuts.
Fried Banana
1 Banana, quartered 6 tb Water
1/2 c Flour 4 c Cooking oil
2 ts Double action baking 4 tb Honey
Powder
Light, sweet dessert - a perfect ending to the dinner. 1. Roll the
banana pieces in flour. Mix the baking soda with water to make a paste
and roll the banana pieces in it. 2. Heat the oil until it is hot. Deep
fry bananas for 4 minutes or until they are golden brown. Drain. 3.
Pour 1 tablespoon of honey on each banana piece and serve.
Rick's on the Bricks Fried Dill Pickles
1 16-oz. jar hamburger dill pickles -- sliced
1 cup whole milk
5 drops yellow food coloring -- (5 to 7 drops)
3 cups flour
salt and pepper
vegetable oil -- for frying
Spread pickles in single layer on paper towels to drain. In small
bowl, combine milk and enough yellow food coloring to produce a medium
color. Place flour, salt and pepper to taste in large, shallow bowl.
Set aside. To small saucepan, add enough oil to come 1 inch up the side
of the pan. Heat oil to 350 F. over medium-high heat.
In small batches, submerge pickles in milk mixture. Transfer to flour
bowl and roll in flour to coat all sides well. Separate slices if they
stick together.
Repeat process by returning pickles to milk mixture and flour, again
making sure slices are coated evenly and do not stick together.
Carefully drop one by one into hot oil and fry 3 to 5 minutes or until
golden brown and crispy. Drain on paper towels. Repeat this process
until all pickles are cooked. Makes 6 servings.

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