Sustainable Alternatives To Paper Towels
Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm.
Combine our sour cream, yogurt, mayonnaise, mustard, and hot sauce. Stir in dill add salt and pepper to taste. Blend well. Allow to stand at least 1 2 hour to blend flavors. Serve at room temperature. May be refrigerated up to 24 hours. Pat fish dry with paper towels. Combine oil and lemon juice brush on both sides of fish. Season lightly with salt and white pepper. Place an inch apart in a lightly oiled baking dish. Bake at 450F for approximately 15 mintues. When fish tests are done, transfer to warm plates. Spoon Dill Sauce over fish.
To heat remove foil, place one in microwave for 45 seconds, wrap with paper towel and eat a great tasting breakfast going down the road. Great with a bottle and milk. This recipe usually makes about 18 small rolls or 8 large ones, depending on what size tortilla you use. I usually do this at home the day before we leave on our trip and we have ready good homemade breakfast on the road easy at hand.
Flatten with fingertips or roll out each ball to form 8- to 10-inch round. Make small hole in center of each with finger or handle of wooden spoon. Lightly flour rounds, stack and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F in large skillet. Gently place 1 bread round in hot fat and cook until golden and crisp, 1 to 2 minutes on each side. Drain on paper towels. Repeat with remaining dough. Serve bread hot or at room temperature, sprinkled with cinnamon sugar.
In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and saute' the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.
In a large saute pan, brown the sausage, about 6 to 8 minutes. Remove and drain on paper towels. Set aside. In a small mixing bowl, add the flour and season with Creole seasoning. In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk together. Season the mixture with salt and pepper. In a third mixing bowl, add the bread crumbs and season with Creole seasoning. Dredge the potato cakes in seasoned flour, coating completely. Dip each cake in the egg wash, allowing the excess to drip off. Dredge the cakes in the seasoned bread crumbs, coating completely. Fry the cakes until golden brown, about 3 to 4 minutes, turning often for even browning. Remove the cakes from the oil and drain on paper towels. Season the cakes with Creole seasoning. Place 2 cakes in the center of each plate and spoon some salsa over the cakes.
In a saute pan, heat 1 tablespoon of the oil. Add 1 2 cup onions. Season with salt and pepper. Saute for 1 minute. Add the rice, stir to coat and cover with 2 cups chicken stock and 1 bay leaf. Bring to a simmer, cover and cook until the rice is just tender, al dente. Remove from the heat and cool. Cut up the gizzards and hearts and place in a sauce pan. Add 1 cup chicken stock, 1 bay leaf and crushed garlic. Bring to a boil and simmer for 20 minutes or until tender and strain. Clean all the livers free of veins and pat dry on paper towels. In a saute pan, heat 1 tablespoon butter until smoking. Season the livers with salt and pepper. Add the livers and quickly sear them on both sides. Remove the livers from the pan and set aside. Add the remaining 1 4 cup onions, celery and garlic to the pan. Season with salt and pepper. Using a wooden spoon, scrape the brown particles from the pan as the vegetables wilt. Remove the pan from the heat and add the...
Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the beignets with Creole seasoning. Serve with the Remoulade.
On it, put one full tablespoon of canned pumpkin and two heaping tablespoons of self-rising flour. (Don't use pumpkin pie mix.) Mix the two together with your fingers. You can't just dab at it. You have to grab it and squeeze it between your fingers so that it is the same consistency all the way through. Your dough should get to be the same slightly elastic consistency as playdo. If it's too sticky, add a little flour. If it's too crumbly, add a little pumpkin. Take a piece of dough about the size of a pingpong ball and flatten it out to a patty about a quarter of an inch thick, like a fast food hamburger patty. put into 1 2 to 3 4 hot shortening in a frying pan. It should puff up slightly and float to the top. When one side is golden brown, turn over and cook the other side. Don't overcook or it will be hard. Drain on paper towels and eat. I always do this with open cans of peach slices. Canned peaches were a very big item with Seminoles at the trading...
In a food processor, fitted with a metal blade, combine the egg, 1 tablespoon of garlic, lemon juice, and mustard. Season with salt and pepper. With the machine running, in a steady stream, add the oil, a little at a time. Process until the mixture is thick. Remove from the processor and season with salt and pepper. Cover with plastic wrap and chill until ready to use. In a mixing bowl, combine the remaining garlic, tomatoes, onions, and prosciutto. Season with salt, pepper and a drizzle of olive oil. Stir in the basil. Set aside. Season the asparagus and flour with salt and pepper. In a shallow pie pan, whisk the eggs and milk together. Season with salt and pepper. Dredge each spear in the seasoned flour. Dip each spear in the egg wash, letting the excess drip off. Dredge the spears back in the flour, coating completely. Carefully lay a couple of the spears in the hot oil and fry until golden brown. Fry in batches. Remove the asparagus from the oil and drain on...
Preparing Clean the mushrooms by washing them thoroughly. Trim stems. Leave whole or slice. The small ones can be left whole and the large ones sliced. But Lane Morgan says, Never wash a mushroom. They soak up the water just like a sponge, lose their flavor, and make whatever you cook with them watery too. If you grow them yourself in sterilized soil and harvest them carefully, how dirty are they going to be My mother uses a special little soft brush to clean mushrooms. I use a dry dishrag or paper towel. If you're going to can them, though, you want that dirt out of there.
Rinse and pat dry with a paper towel. Combine marinade in medium bowl. Add prawns and mix well. Let stand 30 mins. Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning sauce and stir slightly until think and bubbly. Add cooked prawns. Stir to coat everything with sauce. Serve hot with cooked rice.
Drain oysters pat with paper towels to remove as much oil as possible. Coarsely chop. Halve hard-cooked eggs lengthwise. Remove yolks and set whites aside. Place egg yolks in a bowl mash with a fork. Add mayonnaise, the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix well. Pipe or spoon egg yolk mixture into egg white halves. Garnish with snipped chives.
Remove giblets and neck from turkey reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
Wash the fish under cold running water, then pat dry with paper towels. With a very sharp knife, make some slashes about 1 in (2.5 cm) apart along the whole length of the fish, on both sides. Don't cut too deeply, just enough to break the skin and cut slightly into the flesh. Heat 2 tbsp of the oil in a large frying pan. Add the onion and cook for 5-6 minutes over very high heat until the onion is well browned and crisp. Remove the onion from the pan and drain on paper towels.
Mash garlic cloves and add to margarine stir well to blend. Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish add the mushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops. Sprinkle with bread crumbs, parsley and reserved garlic sauce. Bake in preheated 375 degrees F oven until the top is nicely browned and bubbly hot. Remove shells from shrimp, leaving tails on. If shrimp are frozen, remove shells under running cold water. Cut partway through lengthwise along outside curve. Lift out vein wash shrimp and flatten so they stay open. Drain well on paper towels. Place enough oil or shortening to more than cover shrimp in a deep-fat fryer or kettle and heat to 375 degrees F. Dip shrimp into batter, one at a time, and fry, a few at a time, about 4 minutes, or until golden brown and puffy. Drain on paper towels.
Sprinkle cubes of eggplant with salt and leave them in a colander to drain for 1 hour. Dry them thoroughly on paper towels. Hat plenty of olive oil in a pan and fry the eggplant until they are brown, Drain on paper towels. Fry celery in the same oil as the eggplant and, when brown, remove from the pan. Add onion and cook until soft. Add tomatoes and cook gently for 10 minutes. Add remaining ingredients, return the eggplant and celery to the pan, and simmer another 5 minutes. You may can this or serve it cold after making.
Slice the peppers into 1 4 -inch rings and remove and discard seeds and membranes. Co m-bine eggs and milk and stir well. Combine the bread crumbs and the Parmesan cheese, mixing well. Dip the pepper rings in egg mix ture, and the dredge in flour. Dip again in egg mixture, and dredge in the bread crumb mixture, coating well. Pour oil to depth of 2 inches into a large skillet or deep fryer and heat to 375 degrees. Fry the pepper rings for 1 to 2 minutes or until golden, turning once. Drain on paper towels and serve immediately.
Dry well on paper towels. many cools the oil, leading to soggy fries.) Fry for 4-8 minutes depending on the type of potato. Stir regularly to prevent sticking. Drain on paper towels and pat dry of excess oil. Set aside for at least x 2 hour.
In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 4 cups of the flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1 2 inches long by 10 inches wide and about 1 4-inch thick. With a sharp knife, cut the dough into twenty 2 1 2-inch square beignets. Fry the beignets, a...
Pour the water over the bread and allow to sit for a few minutes. In a food processor fitted with a metal blade, combine the tomatoes and the garlic. Season with salt and pepper. Process until smooth. Add the vinegar and the oil. Process until smooth. Season with salt and pepper. Remove and spoon into a serving bowl. Sprinkle the top with chopped egg and ham. Season the eggplant with salt and pepper. Place in a shallow bowl and add the milk. Cover and allow to sit for 10 minutes. In an electric fryer or deep pot, preheat the olive oil to 365 degrees F. In a shallow bowl, combine the flour and the cornmeal. Season with salt and pepper. Remove the eggplant from the milk, letting the excess drip off. Dredge each eggplant slice in the seasoned flour mixture, coating completely. Fry the eggplant in batches, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
Saut, chorizo in heavy large pot over medium heat until cooked through and fat is rendered, aboutIO minutes. Transfer chorizo to paper towels drain, leaving 2 tablespoons drippings in pot. Add onion and garlic saut, until tender, about 6 minutes. Add 3 cups water, broth and beans bring to boil. Reduce heat cover. Simmer until beans are tender, 1 hour.
Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin replace skin. Rub cavities and outside of turkey with remaining herb mixture. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
In a medium-size mixing bowl, combine the flour, cornstarch, egg, coconut, and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole seasoning. Peel the plantains. Slice the plantains thinly, lengthwise. Fry them until golden brown. Remove and drain on paper towels. Season with Creole seasoning.
Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 350 degree F, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1 1 2 minutes or until crispy. remove and drain on paper towels. Reheat the oil and deep-fry the carrots for 1 1 2 minutes. Remove and drain on paper towels.
Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This will help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with bread crumbs. Scoop about 1 2 oz. portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with HONEY MUSTARD DRESSING 3 4 cup sour cream 1 3 cup mayonnaise 1 3 cup dijon mustard 1 3 cup honey 1 Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly...
Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduced to 1 2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. Preheat oven to 375F. Position rack in lower third of oven. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Rub 1 2 cup maple butter over breast and under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1 4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrots and reserved turkey neck and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups apple cider into pan.
In a skillet, fry the bacon until crisp and place on paper towels to drain. Discard all but 2 tabl e-spoons of the bacon drippings and cook the chopped onion in drippings until tender. Stir in the flour, salt and black pepper and cook, over low heat, stirring constantly until the mixture is golden brown. Gradually add the tomatoes and tomato juice and st ir well. Bring the mixture to a boil over medium heat and cook, stirring constantly for about 2 minutes. Reduce the heat and simmer, uncovered, for 15 to 20 minutes or until the gravy becomes thickened, stirring occ a-sionally. Stir in bacon and serve over cat head biscuits.
Pat the grapefruit dry with paper towels. In a shallow dish, toss the grapefruit with the sugar. Heat a large saute pan over medium heat. Add the grapefruit and cook until the grapefruit is caramelized, about 2 minutes on each side. Remove from the pan and set aside. In a mixing bowl, toss the arugula and fennel with a drizzle of extra virgin olive oil. Season with salt and pepper. Add the caramelized grapefruit and toss well. Fan out the cured salmon in the center of each plate. Mound some of the salad in the center of each plate of salmon. Drizzle the gastrique over the entire plate. Garnish with parsley.
In a mixing bowl, whisk together the flour, cornstarch, egg, and soda water. Mix well to make a smooth batter. Season with salt and cayenne. Dip each floret into the batter, shaking off any excess. Carefully add the battered broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.
In a large saute pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels. Divide the dough in half and roll into a 14-inch circle, about 1 2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ounces of the grated cheese. Spoon 1 2 of the onion and pepper mixture over each pizza. Sprinkle 1 2 of the sausage over the onion mixture on each pizza. Spread 1 cup of the tomato sauce over the top of each pizza. Sprinkle each pizza with 1 tablespoon of oregano. Bake the pizzas for 25 to 30 minutes or until golden brown.
Make the crispy walnuts In a saucepan simmer the walnut halves in water to cover for 5 minutes, or until they are slightly softened. Drain the walnuts and transfer to paper towels to dry completely. In a bowl toss together the walnuts and the confectioners' sugar. Deep fry the walnuts at 350F in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season with salt and cayenne pepper. Cool.
RINSE THE JELLYFISH WELL in cold running water and drain. Put it in a stainless steel bowl and cover with boiling water. Let the jellyfish sit in the water for about 15 minutes or until it is tender. Drain and continue to soak at least 6 times in several changes of cold water. Drain thoroughly and blot dry with paper towels and set aside. Mix soy sauce, sesame oil, vinegar and sugar in a small bowl. Toss the jellyfish well in this sauce and let it sit for at least 30 minutes. Just before serving, garnish with the sesame seeds. Serves 4 as part of a Chinese meal or 2 as a single dish.
This is one of those flashy cooking techniques that involves some skill and dexterity. In the beginning, it will probably result in a lot of egg matter on the stovetop and floor, and even the ceiling for those of you who feel the need to use the same amount of force as a one-arm snatch. So keep those paper towels handy.
Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)
Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.
Wipe mushrooms clean with a damp paper towel. Trim off hard ends of stems. Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes total. Remove meat to a holding plate. Add the butter to the skillet. Reduce heat to medium-low. Ad the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low. Add the meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.*
In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees F. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.
Sub note If needed, soften tortillas in microwave (between paper towels) for a second. Put cup refried beans on each tortilla top with cup shredded cheese. Roll up tortillas and put them in a microwave-safe tray. Heat briefly on high until they are hot and the cheese has melted.
Whisk the cream and sour cream together in a mixing bowl. Cover with plastic wrap and let sit at room temperature until thickened, about 8 hours. Put a filter in a coffee filter top or line a strainer with a double thickness of paper towels and set over a bowl. Scrape in the thickened cream. Let drain in the refrigerator, covered with plastic wrap, until very thick, at least 12 hours or up to 24 hours. Spoon the cream into a covered container and refrigerate. Creme Fraiche will keep in the refrigerator for 1 week. Cover the morels with the hot milk and let them soak for 30 minutes. Meanwhile, pat the chicken pieces dry with paper towels. Heat the oil and butter together in a skillet or saute pan large enough to hold the chicken in one layer without crowding. Cook the chicken pieces over medium-high heat until golden brown on both sides, about 10 minutes altogether. Transfer the chicken to a plate. Reserve. Strain the morel soaking liquid through a sieve lined with dampened...
Press hamburger meat into flat strips 5 inches long by 1-1 2 wide and 1 4 inch thick. Place one layer of hamburger strips in dish for marinating. Mix marinade ingredients together in a bowl. After well mixed, sprinkle marinade sauce over meat, soaking well. Turn meat over and sprinkle with sauce. Add layers of hamburger strips to marinating dish and repeat sprinkling of marinade. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. rotate layers of meat occasionally. Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel.
Mix flour with all the herbs, salt & pepper. Coat chicken pieces lightly all over with flour mixture, shaking off excess. Heat oven to 375 degrees, heat a 12 cast iron skillet over medium heat. Add Chicken pieces in a single layer. Fry turning occasionally until lightly brown. Place on paper towels. In same oil, brown potatoes. Pour off all but
The crisp crackling texture and taste of a fried roti goes well with just about every curry ever created They are best
Divide the dough into equal portions and shape into balls. Roll out into 8-in- (20-cm-) diameter disks. Heat the oil for frying in a large frying pan. Fry the breads over moderate heat for about Makes 4-5 2 minutes on each side or until golden brown. Drain on paper towels and serve hot.
Over medium heat, in a medium saute pan, heat the olive oil for 1 minute. Saute the corn, crawfish, shallots, 1 2 teaspoon salt, and 8 turns of black pepper for 5 minutes, stirring occasionally. Remove from heat. In a mixing bowl, whisk the eggs and cream together. Add the cornmeal, flour, masa, baking powder, remaining salt, cayenne pepper and water. Whisk until the batter is fully incorporated. Fold in the sauteed corn. Pour the remaining oil onto a paper towel folded into a 3-inch square. Grease a medium saute pan with the oiled towel. Heat the saute pan for 1 minute over medium-high heat. Spoon a tablespoon of the batter at a time for each individual cake. Cook about 8 cakes at a time. Cook for 1 1 2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Garnish each cake with the remaining ingredients. This recipe yields 32 cakes 1 tablespoon per cake, or 2 cups of batter.
Cut a small slit in the chile close to the end to let the steam escape. Place the chile on a baking sheet directly under the broiler and turn with tongs. Or, bake them in a 375F oven for 30 minutes. When the chile darkens and blisters, remove from heat and place in a plastic bag or damp paper towels for 10 or 15 minutes. Remove from bag and peel away skin. Chilies can be frozen in freezer bags for convenient use.
Heat the oil in a heavy 9-inch cast iron skillet, to 360F. Season the steak with salt, pepper, and poultry seasoning. Combine the egg with 3 tablespoons of the milk. Put 1 1 2 cups of the flour in a 1 2 gallon zipper-lock plastic storage bag and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Dip the steak in the egg wash, coating it completely and let the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
PeeL eggpLant and cut into sLices, Lengthwise. SprinkLe with saLt and Let stand 1 hour. BLot with paper toweLs. Brush each sLice thoroughLy with vegetabLe oiL and bake in 450F preheated oven untiL sLightLy softened and LightLy browned (15-20 minutes). Lower oven to 375F. WhiLe saLted eggpLant is standing, heat oiL and cook green peppers, onions, garLic, saLt and pepper untiL vegetabLes are soft. Add chopped tomato and parsLey and cook 2 or 5 more minutes. Arrange haLf of eggpLant sLices in a shaLLow baking pan or casseroLe dish (approximately 9 xl3 ). Spread vegetabLe mixture over eggpLant, top with remainder of eggpLant and pour tomato paste which has been mixed with water over aLL. Bake for hour basting once. Heat cup oLive oiL over medium heat in Large frying pan. Dip eggpLant sLices into egg batter and arrange as many sLices as you can in frying pan. Brown one side, turn over and brown other side. Remove from oiL and bLot on paper toweL. Serve hot or coLd, as is or in sandwiches.
In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, celery, cabbage. Season with salt and pepper. Saute for 2 minutes. Add the garlic and carrots, saute for 2 minutes. Add the crawfish tails. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and turn into a mixing bowl. Add the sesame oil, sesame seeds, and cilantro. Mix well. Season with salt and pepper. Stir in 1 of the eggs. In a small mixing bowl, beat the remaining egg. Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one eighth of the filling one end of each skin, leaving a 1 4 inch border at the top and sides, and roll up, tucking in the ends after the first roll. Heat the oil in a large saucepan. When the is hot, about 370 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence. To serve, slice each egg roll in half, diagonally and...
In a food processor, add the cream cheese and puree until smooth. Add the crawfish and process until the mixture is smooth, about 1 minute. Scrape down the sides of the bowl. Add the garlic, onion, parsley, butter, brandy and lemon juice. Process until the mixture is smooth again, another minute. Season with salt, white pepper and hot sauce. Spoon the mixture into the pastry bag. Pipe the filling into the center of each flower, pressing the flower firmly into the filling and sealing completely. Cover and refrigerate for 1 hour. Place the flour in a shallow bowl and season with Creole seasoning. Place the egg and milk in a shallow bowl. Season with Creole seasoning and mix well. Place the bread crumbs in a shallow bowl and season with Creole seasoning. Carefully dredge each zucchini flower in the flour. Dip each flower in the egg wash, letting the excess drip off. Dredge the flowers in the bread crumbs, coating completely. Fry the flowers in batches until golden. Remove and drain on...
Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145 F for first 4 hours, then set oven 130 F until dry (4 to 8 hrs.). Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky.
Remove rind from salt pork cut pork into 1 4-inch slices. Cut beef into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp remove with slotted spoon. Drain on paper towels. cook and stir beef in hot fat until brown, about 15 minutes. Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling reduce heat. Cover and simmer 1 hour. Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes. Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping.
Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog. 6. Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way. Cook for 5-6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with remaining hot dogs. (www.topsecretrecipes.com)
Rinse and pat dry the reserved fish carcass, set aside. Preheat the fryer. Season the flour with salt and pepper. Dredge the carcass in the seasoned flour, on both sides, reserving the flour. Shake off any excess flour. Fry the carcass until golden brown, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season with salt and pepper. Cut the fillets into 2-ounces pieces. Season with salt and pepper. Dredge the fillets in the reserved flour, coating completely. In a large saute pan, over medium-high heat, heat the oil. When the oil is hot, but not smoking, lightly pan-fry the fish for 1 minute on each side. Remove from the pan and set aside. In the same saute pan, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the mushrooms. Season with salt and pepper. Saute for 1 minute. Add 1 3 4 cup of the chicken stock. Dissolve the cornstarch in the remaining stock, making a slurry. Bring the stock to a boil. Stir in the slurry. Boil the liquid...
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese set aside. Wrap the tortillas in paper towels microwave on 100 power for 30-60 seconds. Place 1 3 cup mixture on each tortilla roll up. Place seam side down in a greased 12 x 7 1 2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.
Melt butter in a large skillet over medium-high heat. Saute crabs, two at a time, for 4-5 minutes per side, or until crispy and browned. Remove to a paper towel to drain. REMOVE THE SKIN FROM THE FILLET, if necessary, and go over the fillet carefully with your fingers to remove any small bones. Wash and pat dry with paper towels. Grill the fish for 3 to 4 minutes on a side, depending on thickness, turning gently. The fish should still be slightly translucentin the center since it will continue to cook after being taken off the grill. While the fish is grilling, boil down the marinade until it is reduced by half. Spoon a few tablespoons over each portion of fish. Serve immediately. Note The fish may also be served at room temperature or chilled.
Slice meat into long strips 3 16 to 1 4 inch thick. Uniform slices will shorten the drying time, so use a meat slicer or have your butcher slice it for you. Cut across the grain for increased tenderness. Remove excess fat. In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place the meat strips on drying racks. Do not overlap the strips to ensure good air circulation. Oven temperature should be 140 to 160 F (60 to 70 C) for the first 8 to 10 hours. After that it may be lowered to 130 F (55C) until dry. Place aluminum foil or a baking sheet underneath the drying tray to catch the drippings. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece....
Fry the potatoes in batches until golden brown, about 4 to 5 minutes. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the potatoes over the bottom of each serving bowl. Ladle the chili over the potatoes. Sprinkle the cheese over the top. Garnish with parsley.
In a mixing bowl, combine the confit, 1 cup of the mayonnaise and red onions. Mix well. If the salad is to dry, add more mayonnaise. Season with salt and pepper. Spread 1 cup of the salad over evenly over 6 slices of the bread. Season both sides of the tomatoes with salt and pepper. Lay 2 slices each of the tomato and cheese over the duck salad. Place the remaining slices of bread over the cheese. Press each sandwich together. Fry the potatoes, in batches, until golden brown, about 4 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt. Slice each sandwich in half diagonally and serve with the Sweet Potato Chips.
Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In a mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the chopped onions. Season with salt and pepper. Cook for 4 to 5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a...
Prepare a charcoal or gas grill for cooking as you would normally do. Approximately 15 minutes before the coals or gas grill is ready, using swordfish or any other thick fish, marinate for 15 minutes in Dale's. Steak Seasoning the amount of fish you want to cook. Remove the fish from the marinate and pat semi-dry with a paper towel. (A thick fish mush be used so that it will not dry out while being cooked on the grill.)
In separate bowl, mix chicken, 1 4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
Mix salt, ginger & pepper. Coat both sides offish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes. Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat until smooth. Shape lightly into small balls and deep fry in hot oil until goldenbrown, approximately 1 minute. Drain on paper towels and serve with lemon slices and cocktail sauce, if desired. Serves 4 as a Main dish. Serves 8 to10 as an Appetizer. Preparation time 10 to 15 minutes. Cooking 1. Wash the gutted, scaled fish in cold water and pat thoroughly dry with paper towels. 2. Put the oil in a skillet and turn on the heat to medium. When the
From large bowl of dough, pull a small piece off and form into a small ball, and flatten into disk, about 1 2 inch in thickness and 4 inches in diameter. punch a small hole in the center and put into the hot oil. Cook until brown on one side and then turn over. When both sides are brown, drain on paper towels.
In mixing bowl, combine the oil, lime juice, cilantro, jalapeno and garlic. Whisk until smooth. Season the fish with salt. Add the fish to the marinade and toss well. Cover with plastic wrap and refrigerate for 1 hour. Preheat the oil to 360 degrees F. Remove the fish from the refrigerator and drain. Season the flour with salt and pepper. Dredge the fish in the flour, coating completely. Fry the fish in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve warm with the tartar sauce.
Rub each ear of the corn with the oil. Season with salt and pepper. Place the corn on the grill or either on a open flame. Cook the corn for 1 minute on all sides. Remove from the heat and cool. Using a sharp knife, remove the kernels from the cob. In a large saute pan, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 2 minutes. Add the corn and continue to saute for 2 minutes. Add the jalapenos and garlic. Continue to cook for 1 minute. Remove from the heat and cool slightly. Turn the vegetable mixture into a mixing bowl. Stir in the mayonnaise and half of the cheese. Mix well. Stir in the green onions. Season with salt and pepper. Pour the mixture into a greased 6-cup oven-proof oval baking dish. Spread evenly and top with the remaining cheese. Bake for about 10 to 15 minutes or until bubbly. Fry the tortillas in batches until crispy, about 2 minutes, stirring constantly for overall browning. Remove and drain on...
Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375F. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended. When chicken pieces are done frying, remove them to...
Slice the foie gras into 1 2-inch slices. Cut each slice into 1 2-inch cubes. Heat a large saute pan, over medium heat. Add the foie gras and saute quickly for 1 minute. Remove the foie gras, drain on paper towels and set aside. Place the pan back over the heat and add the shallots and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the garlic and reduction. Bring the liquid to a boil and then reduce heat to medium-low. Simmer for 4 minutes. Stir in the butter, one tablespoon at a time. Stir in 2 teaspoons of the parsley and set aside, keeping warm. Bring a pot of salted water to a boil. In a small mixing bowl, add the cheese. Season with salt and white pepper. Stir well. Place 1 tablespoon of the cheese in the center of each wonton wrapper. Using water, lightly wet the edges of each wonton. Bring one corner to the opposite corner, forming a triangle. Seal the edges tightly. Bring the two bottom corners together and press tightly, forming a hat shape. Drop the...
Grease a 2-quart glass rectangular pan with 1 tablespoon of the butter. Heat a large saute pan over medium-high heat. Add the fois gras and saute quickly for 1 minute. Remove and drain on paper towels. Set aside. Add the onions. Season with salt, cayenne and black pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the pumpkin and garlic and saute for 2 minutes. Remove from the heat and cool. In a large mixing bowl, whisk the eggs until smooth. Add the cream. Season with salt, cayenne, black pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until blended. Add the pumpkin mixture, reserved fois gras and bread crumbs and mix well. Pour the mixture into the prepared pan. Sprinkle the top with the cheese. Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving. This recipe yields 8.
Rub each ear of the corn with the oil. Season with salt and pepper. place the corn either on the grill or either on an open flame. Cook the corn fori minute on all sides. Remove from the heat and cool. Using a sharp knife, remove the kernels from the cob. n a large saute pan, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 2 minutes. Add the corn and continue to saute for 2 minutes. Add thejalapenos and garlic. Continue to cook fori minute. Remove from the heat and cool slightly. Turn the vegetable mixture into a mixing bowl. Stir in the mayonnaise and half of the cheese. Mix well. Stir in the green onions. Season with salt and pepper. pour the mixture into a greased 6 cup oven-proof oval baking dish. Spread evenly and top with the remaining cheese. Bake for about 10 to 15 minutes or until bubbly. Fry the tortillas in batches until crispy, about 2 minutes, stirring constantly for overall browning. Remove and drain...
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Drain the husks thoroughly in a colander and pat dry with paper towels. place approximately 1 4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot.
Peel the eggplant and cut into 4-inch-thick slices. Lay them on a cutting board or tray, sprinkle with salt, and leave for about 20 minutes. Wash off the brown drops that accumulate, and wipe dry with paper towels. Shallow fry in hot oil until golden brown on both sides (eggplants love oil and you may need to add some more). Set aside to drain on paper towels.
Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 350 degree F, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1 1 2 minutes or until crispy. remove and drain on paper towels. Reheat the oil and deep-fry the carrots for 1 1 2 minutes. Remove and drain on paper towels. 1. Line a small, fine strainer with a paper towel and set it aside.
Rinse off the accumulated brown juice and pat eggplants dry with paper towels. Drain eggplant slices on paper towels. (Low-fat alternative Place eggplant slices on baking sheets and brush with oil. Bake in the oven at 350 F for approximately 20-30 minutes until brown but not crisp, turning the eggplant halfway.)
Pour the groundnuts onto a paper towel to soak up the excess oil. Pour the nuts into a medium bowl. 7. Remove the balls with a slotted spoon and place on paper towels to cool. 4 minutes. Fry balls, a few at a time, 3 to 4 minutes until golden brown. Remove and drain on paper towels. Serve warm.
In a mixing bowl, marinate the crawfish in the buttermilk. Season with Essence, allow to sit for 20 minutes. In a mixing bowl, combine the masa and flour together. Season with Essence. For olive salad, in a mixing bowl, combine the remaining ingredients together and set aside. Dredge the marinated calamari in the flour mixture and sift to remove any excess. Fry until golden, about 2-3 minutes. Stir constantly to prevent from sticking together. Remove from the fryer and drain on paper towels. Season with Essence. To serve, spoon the sauce in the center of each plate. Mound the crawfish in the center of each plate. Spoon the olive salad over the crawfish. Garnish with cheese and parsley.
Season the softshells and flour with Essence. Dredge the softshells in the flour, coating completely. Carefully holding the top of each crab, drag the legs through the oil for 5 seconds to allow the individual legs to fry separately. Then carefully flip the crabs top side down into the oil. Fry until golden brown, 2 to 3 minutes. Turn the crabs over with tongs and continue frying for another 2 to 3 minutes. Drain on paper towels. Season with Creole seasoning. In a mixing bowl, combine the sorrel and watercress. Season with salt and pepper. Season the asparagus with a drizzle of olive oil, salt and pepper. To serve, spoon some of the dressing in the center of each plate. Form 3 spears of the asparagus into a triangle over each pool of dressing. Mound the greens in the center of each triangle. Lay each softshell on top of the greens. Garnish with parsley.
Drain on paper towels and keep warm while the rest are cooking. Add 1 tablespoon butter and lemon juice to the hot pan. Increase heat to reduce the liquid, stirring constantly. Correct the seasoning. Pour butter and lemon sauce over the cutlets. Serve garnished with parsley.
Take a paper towel and wipe a 12 Dutch oven with a little olive or vegetable oil. Place one layer of spuds in the DO and brush with some of the melted margarine and add a little seasoning. Then put in a layer of onions and keep layering spuds brushed with butter and seasoning until you've used all your spuds and onions. Thin the soup with the milk and pour over the top. Sprinkle the bread or cracker crumbs over and add any additional seasoning. Set the Dutch in the firepan with 4-6 briquettes underneath and 16-18 on the top. Bake for 40-45 minutes. Remove the DO from the firepan and sprinkle the grated cheese over the top and let set for 5 minutes or so before serving. Serves 6-8.
Saute sausage in 1 tablespoon oil until lightly browned. Remove from pan reserve on paper towel. In the same pan, heat remaining 2 tablespoons oil saute sweet potato until tender-crisp and lightly browned. Stir in remaining vegetables and 1 teaspoon salt saute until tender. Return reserved sausage to pan. Stir in marjoram or oregano and sugar. Add more salt if necessary lightly season with freshly ground black pepper. Remove from heat stir in vinegar. Serve with pasta, rice or polenta.
Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top. This allows the steam to escape. Turn crockpot on high and cook for about 2 hours. Serves 4.
Combine the first 5 ingredients in a plastic bag, shake well to mix and set aside. Combine the eggs, milk, and the lemon juice, and stir well. Remove the skin from the chicken and place 2 or 3 pieces of the chicken in the bag at a time. Shake the bag until the chicken pieces are well coated and then dip them in the egg mixture. Return the chicken pieces to the bag and shake again. Repeat with the remaining chicken pieces. Pour the vegetable oil to a depth of about 3 4 in a large heavy skillet. Fry 4 or 5 pieces of the chicken at a time in the hot oil over medium heat for about 15 minutes or until golden brown, turning the chicken to brown both sides. Drain the fried chicken pieces on paper towels.
In a mixing bowl, combine the lamb, shallots, garlic, mint, Creole seasoning, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 12 small patties. In a saut pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Using a slotted spoon, remove and drain on paper towels, reserving 2 tablespoons of the bacon fat.
Remove the skin from the filet using a paper towel to grip it. Place the olive oil in a large saut pan at mediumhigh heat. Add the onions and cook until slightly brown. Push the onions to the edge around the pan. Place the salmon filet in the center of the pan. Add basil to the onions around the edge of the pan. Add the other spices to everything in the pan. Cook the salmon until it is browned. Turn over and brown the other side. The salmon is done when the center is white. Serve over a bed of spinach. Serves two.
Season the potatoes with 1 tablespoon of the oil and salt. Place on a baking sheet and place in the oven. Cook until fork tender, about 1 hour. Remove and cool. In a saute pan, over medium heat, render the bacon until crispy, about 6 minutes. Remove and drain on paper towels. Peel one potato completely and slice 1 4 of the top off each of the remaining potatoes. Using a spoon, scrape out the flesh of each potato into a mixing bowl. Add the whole peeled potato to the mixing bowl. Using a hand held masher, mash the potatoes until smooth. Add the butter, sour cream, half of the cheese and the chives. Season with salt and pepper and mix well. Spoon the potato mixture back into the potato shells. Top the potatoes with the remaining cheese and the bacon. Place back on the baking sheet and bake until the cheese melts, about 8 to 10 minutes.
Melt 1 lbs shortening and 1 cup vegetable oil Heat until very hot but not smoking Cut a circle of brown paper a bag and
PREHEATED OVEN JUST LONG ENOUGH TO HEAT PAN. POUR HEATED SHORTENING AND OIL MIXTURE BETWEEN THE CUT SECTIONS OF PAKLAVA. PLACE BROWN PAPER ON TOP AGAIN AND BAKE AT 400F FOR ABOUT ONE HOUR OR UNTIL GOLDEN BROWN. TAKE OUT OF OVEN AND REMOVE BROWN PAPER AND PLACE A CHEESE CLOTH ON TOP AND DRAIN THE FAT OUT. THE IDEA OF THE CHEESE CLOTH IS SO THE PAKLAVA WON'T FALL OUT OF PAN. AFTER DRAINING, PLACE TRAY ON AN ANGLE TO DRAIN ADDITIONAL FAT OUT. LEAVE CHEESE CLOTH ON TOP. SOAK UP FAT WITH PAPER TOWELS.
Season the steaks with the vegetable oil and Creole seasoning. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the ham and cook for 2 to 3 minutes. Season with freshly ground pepper. Remove the ham and drain on paper towels. Reserve the ham fat.
Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1 2 inch pieces. Fill a deep fryer with corn oil, no more than 1 3 full. Heat to medium heat. Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed. Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.
Dredge in flour mixture, place in milk eggs, and then back to flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step. Allow to drain on paper towels when cooking is completed.
Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels. Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot. Makes about 60 meatballs.
Add pepper, onion, spices and saute 5 minuets. pinch off enough dough to make 15 patties, 6 inches in diameter. Fill each dough patty with 2 tbs of mixture, fold over, seal edge with tines of fork dipped in flour. Fry, turning once to a light brown. Drain on paper towels. * pork, ch icken, or turkey can also be used. posted by bobbi744 sojourn.com
For crepes, combine flour, milk, egg, thyme and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat brown on one side only. Invert skillet over paper towels remove crepe. Repeat with remaining batter.
Fry bacon until crisp drain well on paper towels then crumble. Place broccoli and cauliflower in crockery pot. Top with soup, sprinkle with bacon. Season with salt and pepper. Cover and cook on low for 4 to 5 hours. About 20 minutes before done, top with cheddar cheese if used. Serves 6 to 8.
Put through a jerky press, OR shape the meat into 1-to 2-inch balls. Line each drying tray with a solid leather sheet. Top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at 145 F. or above until hard, about 6 to 10 hours. With some dehydrators, you will have to turn the rounds to ensure uniform drying. If beads of melted fat form on the rounds as they are drying, blot them up with a clean, uninked paper towel. Each lb. of ground beef makes about 4 oz. jerky.
In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 min. Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 min, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp, and clams. Spoon into a 9 glass pie plate. Sprinkle with the Parmesan. Bake in a preheated 350 deg. oven for about 15 min., until the top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375 deg. Fry 3-4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use won tons as chips for dipping into baked seafood appetizer. Note If you don't feel inclined to fry the wanton skins to make chips, the seafood appetizer is also delicious with tortilla or pita chips or crackers.
Squeeze out the bread, discarding the liquid. In a mixing bowl, combine the bread, beef, lamb, onions, egg, lemon juice, and herbs. Mix well. Season with salt and pepper. Cover and refrigerate for 30 minutes. Using your hands, roll the mixture into balls, about the size of a quarter. Place the flour in a shallow pan and season with salt and pepper. Roll the balls in the seasoned flour, coating completely. Fry the balls, in batches, until golden brown, about 2 to 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Season with salt and pepper. Serve warm. This recipe yields about 2 to 3 dozen.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
Cook the ground beef in a nonstick pan over medium-high heat until browned. Transfer the meat to a plate lined with paper towels for any excess fat to drain. Set aside. In a large bowl, combine the onion(s), garlic, sour cream, tomatoes, ricotta cheese, and green chiles and stir until incorporated. Set aside.
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