29 fried high Recipes

high quality rye bread, buttered, pink roast beef (cold ), remoulade sauce, fried onions, pickled cucumber , slices, grated horseradish, mustard , cress

squash blossoms, ricotta cheese, garlic, minced or pressed, pine nuts, minced fresh basil, salt, pepper, all-purpose flour, cold water, safflower oil or other high-quality vegetable oil, parmesan cheese

brie wedges (2-oz size), diced raw nuts / seeds, egg, whipping cream or whole milk, peanut oil or vegetable oil (for frying), tabasco brand jalapeno jelly, english crackers or other high quality crackers

active dry yeast (2 packages), water (warm ), sugar, honey, brown sugar, boiling water, smart balance butter spread, salt, eggs, whole wheat flour, oil , with high smoke point to deep-fry in (peanut , etc.)

flour (high gluten is best), baking powder, salt, warm water (or more ), shortening or 1 -2 cup cooking oil, onions, chopped, shredded cheddar cheese, shredded lettuce, tomatoes, diced, fresh roasted chilies (chopped ), hot chili beans (or chili with or without beans), sour cream (optional)

what you ll need, crushed pineapple, pineapple chunks, chopped cilantro, minced garlic, high quality curry powder, shichimi togarashi (japanese red pepper), raw coconut flakes, brown jasmine rice, whole serrano pepper, raw cashews, teriyaki sauce, rice cooker, wok

approx) white-fleshed fish fillets, kaffir lime leaves, snipped into thin strips with scissors, coconut milk, fish sauce, shrimp paste, chili powder, ground cumin, ground coriander, brown sugar, spring onions, sliced, thumb-size piece galangal or ginger, grated, garlic, red chili, sliced , or 1/2 tsp. dried crushed chili, cucumber (to accompany cakes), oil for high temp. frying, serve : thai sweet chili sauce, lime wedges, handful fresh cilantro

chicken thighs (into strips or slivers) or 1 lb chicken breast, sliced (into strips or slivers), red bell pepper, sliced, shallot, thinly sliced, garlic cloves, minced, fresh ginger, grated, soy sauce, fish sauce, brown sugar, thai red chili peppers or 1 -3 jalapeno, seeds removed and thinly sliced, black pepper, freshly ground, fresh basil leaves (sweet or thai varieties are both okay), high oleic safflower oil , for stir frying, fresh lime juice (optional)

eggs, self-rising flour, water , to thin, highly seasoned flour (for dredging, use anything you like; for shrimp, my usual mix is salt, pepper, granulated garlic, an)

green tomatoes about 3 in diameter, eggs, milk, all purpose flour, dry bread crumbs, grated parmesan cheese, chopped fresh basil or 1/3 tsp dried basil, olive oil (use high quality oil), tomato sauce

potatoes , about 3/4 lb, cayenne pepper, kosher salt, raw extra lean ground beef, red onion, finely chopped, garlic clove, crushed, flat leaf parsley, finely chopped, dried breadcrumbs, egg white, beaten lightly, high-fiber rolls, lettuce, tomato, sliced, shredded low-fat cheddar cheese

canola oil, ginger, minced, garlic, chopped, soy sauce, water, splenda brown sugar blend, vegetable oil, for frying (about 1 cup), flank steak, green onions

potatoes , cut into thin strips, egg whites, ground cumin, table salt, chili powder, black pepper, lean ground turkey, red onion, chopped, egg, beaten, parsley, chopped, garlic clove, minced, ground tarragon, table salt, black pepper, hard rolls , high-fiber, 2 oz each

stalk lemongrass, chicken stock, jalapeno chilies, seeded and coarsely chopped, fresno chile, chopped, shallot, chopped, garlic, peeled, ginger, grated or minced, dark brown sugar, a handful fresh cilantro leaves, a handful fresh mint leaves, ground cumin , 1/3 palmful, ground coriander , 1/3 palmful, tamari or 1 tbsp fish sauce, freshly ground black pepper, limes, juiced, kosher salt (if not using fish sauce), high-temperature cooking oil, sliced chicken, sweet red bell pepper, thinly sliced, sweet yellow onion, thinly sliced, head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded

firm tofu, shredded carrot, chopped bok choy, chopped water chestnuts, chopped bamboo shoots, chopped garlic chives, garlic, peeled and minced, dark soy sauce, sesame oil, salt, potsticker or gyoza wrappers, oil for frying the dumplings, drain the tofu , cut into cubes and mash. wash and prepare the vegetables. combine the tofu with the remainder of the ingredients and seasonings., lay out 1 of the gyoza wrappers in front of you ., dip your finger in the water and moisten the edges of the wrapper., place a heaping tsp of filling in the middle of the wrapper ., fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (you may want to use a cornstarch/water mixture to make this easier)., heat 2 tbsp oil in a large skillet or wok.when oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). without turning the dumplings over, add 1/2 cup of water and cover. cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed., serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

vegetable cooking oil, frozen shredded potato hash browns, eggs, bacon, fried and crumbled, sliced green onions, salt, pepper, sharp cheddar cheese, shredded, firm ripe tomato, chopped for garnish, non-stick skillet or frying pan with high sides

bunuelos (mexican fritters), bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon., all-purpose flour, granulated sugar, baking powder, salt, beaten eggs, milk, melted butter, vegetable oil for frying, cinnamon-sugar mixture, brown sugar syrup, powdered sugar for sprinkling (optional), whisk flour , sugar, baking powder and salt together in a bowl; set aside., in a small bowl, beat together the eggs and milk. stir egg/milk mixture into flour mixture; add the melted butter and mix well. (dough should be easy to handle, if too stiff add 1 to 2 tbsp more milk; be careful not to make dough sticky.), turn dough out onto a lightly floured surface and knead until very smooth., divide into 18 to 24 pieces. shape into balls; cover with a cloth and let stand for 20 minutes., roll each ball on a lightly floured surface into 4 to 6-inch rounds. let the rounds stand for 5 minutes., in large, deep skillet , heat about 2-inches of oil over medium-high heat or to 375*f (190*cup). fry dough, 1 or two pieces at a time, until puffed and golden on both side. drain well on paper toweling. sprinkle with cinnamon-sugar mixture or drizzle with brown sugar syrup and sprinkle lightly with powdered sugar, if desired. serve warm., makes about 1 1/2 to 2 dozen ., cinnamon-sugar mixture : combine 2 tsp ground cinnamon with 1/3 cup sugar. sprinkle mixture over hot bunuelos., brown sugar syrup : in a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tbsp light corn syrup and 1 (2-inch) cinnamon stick. bring to a boil and simmer, uncovered, for 10 minutes. cool to room temperature. drizzle over hot bunuelos and sprinkle lightly with powdered sugar

extra firm tofu, light soy sauce, maple syrup, hickory flavored liquid smoke (i made this with mesquite the first time, not the same thing), nutritional yeast to coat the tofu slices, peanut (or other high temp) oil to shallow fry