43 fried that fried Recipes

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

monday, breakfast - who can eat breakfast on a monday swallow some toothpaste while brushing your teeth, lunch - send your secretary out for six gutbombers those little hamburgers that used to cost a dime but now cost sixty five cents. also serving french fries, a bowl of chili, a soft drink and have her stop on the way back for a family size bottle of maalox., afternoon snack - drink the maalox, dinner - six pack of beer and kentucky fried chicken three-piece dinner, don tsp eat the coleslaw., tuesday, breakfast - eat the coleslaw, lunch - go to the office vending machine and put ninety five cents in and close your eyes, push a button and eat whatever comes out swallowing it whole to prevent nausea., dinner - four tacos and a pitcher of sangria., wednesday, breakfast - jaws couldn tsp eat breakfast after a night out ., lunch - rolaids and a coke, dinner - drop in at a married friends house and beg for scraps, thursday, breakfast - serving out for pizza, lunch - your secretary is out sick , check mondays gutbomber sack for leftovers., dinner - go to a bar and drink yourself silly, when you get hungry ask the bartender for olives., friday, breakfast - eggs , sausage, and an english muffin at mcdonalds. eat the styrofoam plate and leave the food. it tastes better and it s better for you., lunch - skip lunch , fridays are murder, dinner - steak , well-done, baked potato, and asparagus. don tsp eat the asparagus, nobody really likes asparagus., saturday, breakfast - sleep through it ., lunch - ditto, dinner - steak , well done, baked potato, and brussel sprouts. dont eat the brussel sprouts. take them home and plant them in a hanging basket., sunday, breakfast - three bloody marys and half a twinkie., lunch - eat lunch waste a good buzz dont eat lunch ., dinner - chicken noodle soup - call a girl... called friend ... and ask her about renting a room, if that fails....there s always your mom, feed them ...and...they shall come

russet potatoes, skin peeled and cubed, bacon, chopped in 1/2 inch pieces, chopped carrots, chopped celery stalks, chopped onions, minced cloves of garlic, tb. coarsley ground pepper, tb better than bouillon , chicken stock seasoning in 3 cups of water or 3 cups of chicken stock, cream cheese, cubed and at room temperature ., heavy cream or milk (and you can use 2 tb butter mixed with 2 tb flour, fried in a pan and add 2 cups of milk to this, wisking well .. a cream sauce to be added to the finished soup for thickening added along with the milk) see comment below please.., before serving, taste your soup and at that time, you can add more pepper or salt. if you re serving the soup with a salty bread or with salted crackers, you do not need to add any salt. (there is enough salt in the bouillon seasoning and in the crackers, not to mention the bacon.)

sized yellow onions, beer (that is flat), flour, cornmeal, shortening (for frying , i use crisco 0 trans fat), salt

you will need, all purpose flour (i used bread flour), semolina, salt, warm water to make dough or more (i used 1 1/4 cups), oil/melted butter, for frying & spreading, original recipe required 1 cup each oil and butter...i didn tsp use that much maybe, 1/3, mix flour ,semolina & salt., add 1 cup of water( warm to the touch), stir with wooden spoon until moistened., if the dough is a bit dry add about 1 tbsp water at a time until just moistened. mine felt that it needed about 4 tbsp more or about 1/4 cup. cover the dough and let it rest for about 30 minutes., it is at this time that you may want to clean up and get your work space ready. after the 30 minutes resting time, knead the dough for 5 minutes until smooth. i used my kitchenaid mixer to do this job., divide the dough into about 9-10 dinner size rolls ., cover with kitchen towel to prevent skin from forming. spread about 2 tbsp oil on your counter top. take a roll of dough and place on oiled surface., spread into thin square sheet. lightly brush with melted butter., then fold like a business letter ( three sides). you should have a long rectangle., lightly brush with melted butter again. fold left third to center and then fold right third to center of rectangle., you should have a layered square....maybe the size of your palm. it is at this point that you may want to let it rest a bit., roll this square into a big square of 9x9 inch square( or thereabouts...doesn tsp have to be exact it could be smaller). the layers might move about on you a bit ...just be gentle and try to make it look like a square. if you let it rest a bit you won tsp have this problem. fry on preheated griddle or in a skillet on medium/low heat. you may add some oil and butter ( about 1 tbsp) in the hot skillet. i usually squirt a bit of oil from my oil dispenser and add a bit of butter to help with the browning. place the layered paratha(bread) and let it cook until the top seems a bit dry.* flip over and add a bit more butter/oil. press on the bread a bit, with a spatula, so that the second side gets brown as well., while it is cooking , i roll out the second dough...using the same method(while keeping an eye out on the skillet. i guess you can make them all ahead and this way you don tsp have to worry about watching the skillet. it might actually be better that you do them all in advance..., this bread is best eaten hot ...maybe right out of the skillet ., variation, i did a few parathas , where i added some chives, in the folding process. in case you would like to try this version, here are a couple of pictures.

celery, thinly sliced, butter, garlic, chopped, frozen peas, water chestnuts, sliced, fresh mushrooms, sliced, cream of celery soup (i use my own version--see my recipe list for that recipe, milk or half and half, french fried onions, cayenne pepper, salt and pepper

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

mashed potatoes, shredded cheddar cheese, divided, french s french fried onions, divided (sometimes, i use the cheese flavored ones), cubed cooked chicken, frozen mixed vegetables, thawed and drained (sometimes i cook broccoli and use that instead, 1 1/4 ), cream of chicken and mushroom soup (if you can tsp find that, use regular soup), milk, ground mustard, garlic powder, pepper

chicken breasts (or pork cutlets or medalions, whatever you prefer), egg, beaten, flour, panko breadcrumbs (really use this not bread crumbs, makes all the difference), oil, for frying, salt and pepper, to taste, s &b curry roux (thi will be in the golden or black box that ay &b golden curry auce mix, in your a ian ai le.), garlic cloves, sliced and toasted till golden brown, don tsp burn, mozzarella cheese, shredded (use the cheap brick cheese in the cheese aisle and cube, not pre-shedded, not the fresh balls), rice, to serve with

doughnuts, active dry yeast (1/4 oz, 1 packet), milk, warmed to about 100f, unsalted butter at room temperature, sugar, eggs, salt, flour (i used 5 1/2 this time, you want a soft dough, but not so soft that you cannot knead it...so you might need a bit more or a bit less ), oil for frying (i used a vegetable oil), alton brown s chocolate doughnut glaze, unsalted butter, whole milk, warmed (i did not have whole milk so i used half heavy cream half 1% milk), light corn syrup, vanilla extract, bittersweet chocolate, chopped, sugar , sifted

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

eggs, dijon-style mustard, dried thyme, salt, freshly ground black pepper, plain melba toast , pulsed to sand-and-pebble texture, drumsticks and 4 thighs, skin removed, spray bottle filled with vegetable oil or vegetable-oil cooking spray

eggs, beaten lightly, dijon mustard, dried thyme, salt, freshly ground black pepper, plain melba toast , pulsed to sand and pebble texture, drumsticks and 4 thighs, skin removed, spray bottle filled with vegetable oil or vegetable oil cooking spray

carrot fritters, pealed and chopped carrots, onion chopped fine, water, eggs, flour, salt, paprika, chopped parsley (make it 1 tbsp if you re using dry parsley), salad oil, prepared mustard for dipping if desired., in a saucepan , combine carrots with onion and water. bring to a boil, simmer covered until carrots are tender. drain liquid into a measuring cup. measure 1/2 cups of that liquid into a small bowl. separate eggs. set aside the whites in another small bowl. add the yolks to the reserved liquid and mix. add flour, salt and paprika and beat until smooth., beat egg whites until stiff but not dry. at this point you should have 3 different mixtures ., is the carrots and onions, is the egg yolks and simmering liquid, is the egg whites stiffly beaten, fold 1 and 2 into 3. add the parsley., heat some oil for frying in a griddle or skillet. drop batter by heaping tablespoonful and fry until golden brown, both sides.

uncooked rice, sufficient boiled chicken broth, use the 1 , from the black beauty fried chicken recipe ), liquid chicken stock/essence or 1 1/2 chicken bouillon, screwpine leaves knotted together, pips of garlics crushed, ginger, oil, salt if needed (note that , you just want your rice to be flavourful , not salty because the black beauty fried chicken already uses a lot of soy sauce)

ruby tuesday s chicken quesadillas, chicken breast, italian dressing, flour tortilla, margarine, shredded monterey jack/cheddar cheese, tomatoes, diced, jalapeno peppers, diced, shredded lettuce, diced tomatoes, sour cream, salsa, place chicken breast in a bowl with enough italian dressing to, coat ; allow to marinate 30 minutes, refrigerated. grill marinated, chicken until done in a lightly oiled pan. cut into 3/4 pieces, aside ., brush 1 side of tortilla with margarine and place in frying pan, over medium heat. on 1 half of tortilla , add cheese, tomatoes , peppers, and cajun seasoning in that serving. make, spread to the edge of the half. top with diced chicken, fold empty tortilla side on top , and flip over in pan so that, cheese is on top of chicken. cook until very warm throughout ., pan to serving plate and cut into six equal wedges, on 1 side of plate. on the other side put lettuce , topped with, tomatoes , and then topped with sour cream. serve your, favorite salsa in a small bowl on the side .

brown rice, jumbo eggs, green onion, chopped, firm tofu, apple-chicken sausage links (aidell s brand), soy sauce, olive oil

fresh spinach (2 packets cut baby spinach), mustard greens, chopped small onion, cumin seed, ginger paste, garlic paste, chopped tomato, dry roasted red chilies (option if you do not want it hot!), fulls ghee (indian butter made from cow s milk .this is important since ghee gives that special taste to the saa) or 2 tbsp butter (for frying, indian butter made from cow s milk .this is important since ghee gives that special tast), salt, sugar