cipe, but judging from other recipes, my guess is a 10
Preheat oven to 400\u00b0F. Grease and line the base of a 9 inch springform pan.
Cover couscous with hot stock. Set aside for 10 mins then fluff with a fork. Stir in 2 tbsp olive oil, parsley and beaten egg and yolk. Season.
Arrange vegetables in base of prepared pan and drizzle with remaining olive oil. Spoon couscous over top, pressing down lightly. Cover tightly with foil and bake for 35 mins. Let stand for 10 mins then remove sides of pan and invert tart onto a serving plate. Serve warm.
Place anchovy, half of the garlic, 1 tbsp of the olive oil and parsley in a small bowl. Let stand while preparing the salad.
Deep-fry calamari, in batches, in hot vegetable oil until golden brown. Drain on paper towels.
Place tomato, remaining garlic, basil, green pepper, avocado, cucumber and olives in large bowl. Drizzle with combined remaining oil and vinegar; toss well.
Place lettuce in serving bowl. Top with salad, calamari and anchovy mixture.
slow cooker.
Combine hot vegetable broth and TVP in a
n a bowl. Cover with hot vegetable broth.
Heat 2 tablespoons
Place couscous in a bowl and pour over hot vegetable stock, cover with cling film and leave to stand for 15 minutes. fluff up the grains with a fork and add 2 beaten eggs, spring onion and crumbled cheese. Shape into 8 cakes . Heat the oil in a non stick pan and fry for 2-3 minutes per side. Serve with tomato salsa.
n curry powder. Whisk in hot vegetable stock slowly until incorporated and
Cut chicken wings apart.
Discard wing tips.
Sprinkle with Tony Chachere's to taste.
(If you want them hot add more seasoning to them.)
Let sit until you can see sweat droplets on the chicken. Drop into hot vegetable oil.
Cook until done (it doesn't take long to cook).
Take them out of the oil and drop them straight into the bar-b-que sauce of your choice.
Coat them heavily with sauce and put on a platter.
Do this until they are all done.
Let sit a few minutes.
Sprinkle zucchini with salt and pepper.
Dip into egg and dredge in corn meal.
Fry zucchini in hot vegetable oil over medium heat until golden brown, turning once.
Serve hot.
Yields 4 to 6 servings.
o stock pot, adding the hot vegetable stock and bring to a
ounce) can water, both vegetable juices and the next 8
Sift flour, measure and sift again with salt, sugar and baking powder.
Add orange juice, corn oil, grated rind and eggs.
Beat well.
Drop from a teaspoon in deep hot vegetable oil and fry until well browned.
Drain on absorbent paper towels.
Dust with powdered sugar.
Makes about 3 1/2 dozen.
Mix onion, pepper, chili powder and Worcestershire sauce together in small bowl.
Pour hot vegetable oil over this and then add to other ingredients.
Sprinkle bread crumbs over top of casserole.
Bake at 300\u00b0 approximately 30 minutes.
o 3 minutes. Pour in hot vegetable broth and bring to a
Cut chicken into 1 x 1 1/2-inch pieces, set aside.
Combine next 5 ingredients.
Dip chicken into batter and fry in hot vegetable oil (375\u00b0) until golden brown.
Drain on paper towels. Yields 6 to 8 servings.
Clean and wash wings thoroughly. Fry in deep fryer, filled with hot, vegetable oil until brown.
Mix hot sauce and butter in sauce pan and simmer.
After chicken is done and drained, pour hot sauce over wings and serve.
Mix corn meal and salt and pepper to taste; add flour.
Mix well.
Cut desired vegetables into 2 or 3-inch strips.
Roll vegetables into coating.
Fry in hot vegetable oil until golden brown.
Drain on paper towels.
Serve with your favorite salad dressing or ketchup.
Combine shrimp, vegetables, sugar and spices to hot vegetable oil.
Saute 3 to 5 minutes.
Drain any oil left in pan.
Dissolve cornstarch and wine together.
Add to vegetables.
Bring to boil. Simmer 5 minutes.
Serve with rice, if desired.
Excellent for light lunch.
Serves 4.
Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.
Mix all together and serve with couscous.
Hot chilis can be added to taste if a spicier sauce is desired.