Get your corn oil as hot as you can!!
A Fry Daddy is very handy.
This is the key:
hot oil!!
Roll your fillets in this seasoning mix.
It is great seasoning.
Drop your fillets in the hot oil.
Watch carefully.
When brown, remove out of oil and drain excess oil off on a paper towel.
he cabbage, spices, and stir-fry sauce. Cook until cabbage is
deep pan or use a fry daddy and heat to about 360
Thaw fish.
Prepare Sweet-Sour Sauce (below).
Separate fillets.
Pat dry with paper towels.
Heat oil in a Fry Daddy. Mix flour, water, baking powder and salt.
Using tongs, coat fillets with batter.
Fry fish in hot oil until golden.
Drain well and serve with Sweet-Sour Sauce.
Mix well together.
Deep fry in hot oil or crisco in your fry daddy.
ntil you are ready to fry them.
Roll out a
Combine dry ingredients together.
Add milk and egg and beat until smooth.
This batter may be used for onion rings, fish, chicken, green beans, okra, carrots and mushrooms.
Best if you fry in deep fat such as a Fry Daddy.
BIG DADDY RUB: In a medium sized
Mix 1 part milk to 8 parts sugar.
Put holes in biscuits. Deep fat fry biscuits until brown.
Dip donuts in glaze.
Heat oil in a Fry Daddy or large pot.
Flatten biscuits and put a hole in center with your finger.
Ask an adult to gently lower dough in oil; it may splatter.
Turn over when it begins to brown. Cook until second side is brown.
Sprinkle with confectioners sugar.
Serves 20 hungry first graders, but it's best to have extras on hand!
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
swirl to coat wok. Stir-fry beef, in batches, for 1
Heat half the oil in a wok or large skillet on high heat. Add almonds and stir-fry for 1-2 mins, until golden. Drain on paper towels
Add chicken in 2 batches to wok and stir-fry for 2-3 mins, until golden. Transfer to a plate.
Heat remaining oil in wok. Stir-fry pepper and onion for 1-2 mins, until onion is tender.
Return chicken to wok with sugar snap peas, stir-fry sauce and almonds. Stir-fry for 2-3 mins, until heated through. Garnish with basil leaves and serve with rice.
hen add beef and stir-fry for 2 mins, or until
Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until softened. Add ginger, garlic and chili pepper; stir-fry until fragrant. Add vegetables; stir-fry until tender.
Return beef to wok with noodles and sauces; stir-fry until heated through.
Cook the rice according to the package directions.
Coat a wok or large skillet with no stick cooking spray. Stir-fry the vegetables on medium-high heat for 2 mins, or until just tender. Remove from the wok and set aside.
Coat the wok with cooking spray again and stir-fry the chicken for 5-6 mins. Add the vegetables and sweet and sour sauce and stir-fry for 1 min. Stir in the cashews. Serve with the rice.
Heat half the oil in a wok on high heat. Stir-fry beef in two batches, 1-2 mins each. Transfer to a bowl.
Heat remaining oil in wok on medium heat. Stir-fry onion, garlic and ginger 2-3 mins until golden. Add mushrooms and corn, stir-fry 1-2 mins until corn is almost tender.
Return beef to wok with peas, sauces and sugar. Bring to a boil and stir-fry 1-2 mins, to heat through. Serve with rice or noodles, if desired.
ork.
PREPARE THE STIR-FRY; Use the largest nonstick skillet
killet on high heat. Stir-fry the shrimp for 2-3
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry pork for 1-2 mins, until browned. Set aside.
Add vegetable mix to wok and stir-fry for 1-2 mins, until just tender. Return pork to wok along with chili sauce, soy sauce and cabbage. Stir-fry for 1-2 mins, until cabbage wilts. Serve.