29411 fried taro yam puffs Recipes

fried chicken, eggs, a few splashes hot red pepper sauce , or to taste, self-rising flour or, all-purpose flour sifted with 1 tb. baking powder, 3/4 tsp. salt., organic chicken, cut into 12 pieces, chicken seasonings : kosher salt, freshly ground black pepper, poultry seasoning, garlic powder, fresh thyme, rubbed sage, fresh rosemary, dried oregano, paprika, cayenne, to taste, canola oil, for frying (peanut oil is really best but it s pricey!), classic coleslaw, best foods/hellmann s real mayonnaise, lemon juice, sugar, kosher salt, fresh ground black pepper , to taste, shredded green cabbage, shredded red cabbage, shredded carrots, chopped green bell pepper

fried chicken, vegetable oil , for shallow frying, hot sauce, egg, lightly beaten, chicken tenders (about 1 lb), instant flour (such as wondra), poultry seasoning, kosher salt and freshly ground pepper, unsalted butter, scallions, sliced , plus more for garnish, low-sodium chicken broth, maple syrup , for serving, waffles, cake flour, baking powder, salt, eggs, separated, sugar, vanilla extract, unsalted butter, melted, milk

fried rice seasoning, water, green onions, chopped, vegetable oil, egg, lightly beaten, cold cooked rice, peas

fried green tomatoes, remoulade sauce, peeled, cooked shrimp, garnish: fresh pea shoots or arugula

chicken, cut into 8 pieces, onion, chopped, spinach, cut in 1/4-inch slices or 1/2 lb taro root, leaves cut in 1/4-inch slices, taro root, peeled and cut into 1/4-inch slices, tomatoes, chopped, cornflour, coconut cream, coconut cream can water, salt, lemon slice

roasting chicken, taro root, onions, chopped, chopped taro root leaves (or pumpkin leaves, sweet potato leaves), tomatoes, coconut cream, water, lemon juice

puff pastry sheets thawed, butter, melted and cooled, granulated sugar as needed for sprinkling and rolling, chopped nuts as desired ( optional )

puff pastry thawed, cocktail sausages be sure to rinse and dry off in serving to get packaging liquid off, sesame seeds, egg beaten, beer (light ), spicy mustard, brown sugar, mustard powder, cider vingar, worchestershire sauce

fried cheese, vegetable oil as needed, bisquick baking mix, milk, egg, monterey jack , cheddar, american, swiss, or mozzarella cheese cut into 1-inch cubes, in a large frying pan heat 2 inches of oil to 375 degrees f. in mixing bowl, mix bisquick, milk, and egg and beat with hand beaters until smooth. dredge cheese cubes in bisquick, coating them lightly. insert round, wooden toothpicks into each cheese cube. dip cheese cubes into batter, covering them completely and fry several cubes at 1 time. turn them carefully to allow for even cooking. cook until they are golden brown, 1-2 minutes. drain on paper towels. serve.

frying chicken , cut into pieces, salt, cider vinegar, flour, oil (for frying )

frying oil (enough to cover the bottom of a skillet), sesame seeds, tofu, sliced, good-tasting nutritional yeast flakes (use any leftover flakes for the gravy), tamari, margarine, flour, soymilk , milk (milk makes a very rich, thick gravy) or 1 -2 cup water (milk makes a very rich, thick gravy), salt , pepper, and tamari to taste

fried pickles, source : restaurant recipes, dill pickle slices, salt, pepper, egg, milk, worcestershire sauce, drops tabasco sauce, flour, flour, you just get enough pickles to go thru the flour and egg wash

taro root, peeled and cubed about 1/2 inches, peanut oil, for deep-frying, sugar, sesame oil, shortening

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

chinese dried scallops (gown yu chee), about 1 oz, chinese dried mushrooms, chinese dried shrimp , about 1 oz, chinese bacon (lop-yok), store bought or homemade, taro root , about 2 1/4 lb, salt, rice flour, vegetable oil, for pan-frying, oyster-flavored sauce

spice, pepper, salt, sugar, tapioca flour, rice flour, taro (skinned, washed and diced ), dried mushrooms (soaked, sliced ), minced chicken, dried shrimp (soaked, chopped ), chinese sausages (washed, sliced ), shallots (peeled, sliced ), stalk coriander, chilli shredded, sesame seed toasted, fried shallots