Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
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Just The Best Favourite Recipes From Canada's Top
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Just The Best Favourite Recipes from Canada's Top
r used in your favourite recipes. Bake in a preheated 350F
Rub your hands lightly with vegetable oil to keep the beet
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Farm Journal's Best Ever Recipes.
eartland Cooking Casseroles Traditional American Recipes.
heat 3 tablespoons of the vegetable oil. Add the brisket and
Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
Simmer for at least 20 minutes or until chicken is tender.
Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
few minutes, add the vegetable fat to the potatoes in
ery large saucepan, heat the vegetable oil to 375\u00b0F.
e made vegetarian by substituting vegetable broth for the chicken broth
low speed. Add butter and vegetable shortening; continue beating at slow
otatoes with 1 Tbsp. of vegetable oil and return to oven
n the glaze. It is best made the day before so
separate bowl, mix the vegetable stock, 1/2 cup of
In a shallow saucepan with tight fitting lid, combine Europe's Best Romanesco Concerto with water or stock. Bring to a boil, reduce heat. Cover and cook for 5 minutes or until vegetables are tender. Remove from heat.
Gently stir in couscous. Spread over apricots, tomatoes, salt, pepper and cumin. Cover and let steam for 10 minutes. Fluff with a fork.
Gently mix in olive oil, sunflower seeds, green onions and cilantro and serve.
onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire
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Bring to the
cup melted butter with vegetable oil, then rub all over