Recipezaar: Deep Fry recipesThe newest Recipezaar recipesin:Deep FryFried Meatballs (Albanian Name: Qofte Të Fërguara)- March 31, 2008 Albanian fried meatballs. -- posted by lulelolahttp://www.recipezaar.com/295403 Batter- March 31, 2008 The finest CRISPY batter recipe. Always used by myself and never fails to impress. For the crispiest batter you must steer well clear of eggs! This is great for fish, chicken, mushrooms onions etc. Good Baatter consistency: Dip your finger into batter. It should not run off the finger but drip off after around 5secs. -- posted by North West Starhttp://www.recipezaar.com/295260 Connecticut Crullers- March 30, 2008 A delicious fry bread from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53http://www.recipezaar.com/295218 New England Doughnuts- March 30, 2008 We owe thanks to the Pilgrims for introducing doughnuts to the Americas. The doughnut originated in Holland, where it was called olie koeken, which means oil cakes. While the Pilgrins were in Holland awaiting passage to the New World, they learned to make doughnuts and brought this yummy morsel to Plymouth Rock as did the Dutch themselves when they later settled in New Amsterdam. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. ...http://www.recipezaar.com/295206 Mashed Potato Doughnuts - Spudnuts- March 30, 2008 Nothing beats a fresh doughnut! This thrifty recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53http://www.recipezaar.com/295199 Fried Ravioli- March 30, 2008 Although I haven't tried this yet, it piqued my interest because it provides an alternative to buying pre-made ravioli - - make your own by using wonton skins and few simple ingredients (or use this recipe as a guide to create your very own version). I would be interested to know if this would work well for OAMC cooking or, otherwise, how well it would freeze. Seems it would go great with a salad for light meal or, as an appetizer. Source: "EveryDay with Rachel Ray" magazine --...http://www.recipezaar.com/295185 Molasses Doughnuts- March 30, 2008 A sweet treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53http://www.recipezaar.com/295182 Lobster Cheese Puffs- March 27, 2008 These are actually more like lobster wontons or rangoon. Found this recipe when looking for something to do with some imitation lobster I'd bought at Aldi. Would probably also taste good with imitation crab. -- posted by mailbellehttp://www.recipezaar.com/294703 Miss Parker's Orange Chicken- March 13, 2008 This recipe is a combination of many recipes to make orange chicken that you get at Chinese take-outs. Very good with a strong orange flavor. -- posted by Chef 247292http://www.recipezaar.com/291661 Hot Dog on a Stick® Clone- March 12, 2008 This is a clone from the Hot Dog on a Stick store that is famous for their corn dogs & lemonade. Remember eating these all the time when we got to travel out to the mall. -- posted by brewabelhttp://www.recipezaar.com/291379 |