16 fry chops without Recipes

tuna in water, egg, lemon juice, pepper, yellow mustard, yellow corn flour, green onion, chopped, oil (for frying )

ramen noodles, any flavor, water, chopped cooked chicken (or any cooked meat ), leftover cooked vegetables (use whatever is on hand ), egg, slightly beaten

cooked boiled rice (leftover from previous cooking), onion chopped, green chilies chopped in button shape, mustard seed, urad dal (split black gram without skin ), curry leaves, ghee (indian style heated butter) or refined oil, salt to taste

ramen noodles (without flavor packets), vegetable oil, skinless, boneless chicken breast halves, cut into strips, olive oil, garlic salt, ground black pepper , or to taste, vegetable oil, chopped shallots, garlic, chopped, shredded cabbage, shredded carrots, broccoli florets, sliced fresh mushrooms, soy sauce, sweet soy sauce (indonesian kecap manis), oyster sauce, salt and pepper to taste

white bread, without the crusts ,torn into pieces, milk, ground beef, ground pork, red onion, grated or very finely chopped, egg, ground allspice, ground cardamom, ground ginger, salt & freshly ground black pepper, butter , for frying meatballs, vegetable oil , for frying meatballs, beef stock, flour, heavy cream, salt & freshly ground black pepper, fresh parsley, for garnish

olive oil, onion, diced, arbol chiles, stemmed, seeded, and chopped, salt, freshly ground black pepper, garlic, minced, ripe tomatoes, seeded and cut into 1/2-inch cubes, tomatillos, husked, washed, cored and diced, bay leaves, chopped fresh thyme, epazote leaves, chopped, water, canned plum tomatoes, undrained (about 1 cup), vegetable oil, onion, diced, salt, freshly ground black pepper, garlic, minced, coarsely ground turkey (dark meat), ground cinnamon, golden raisins, cider vinegar, almonds, toasted (see note 1), poblano chiles , roasted and peeled (see note 2), all-purpose flour, eggs, separated, salt, vegetable oil, for frying, handful flat-leaf parsley, stems removed, for garnish, crema, for garnish, note 1: to toast almonds , preheat the oven to 325 degrees. spread the almonds on a pan and toast for about 10 minutes, or until golden., note 2: fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. keep turning so the skin is evenly charred, without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. the best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. do not peel the pepper under running water since that will wash away flavorful juices.

abalone without shell, seasoned dry bread crumbs, eggs, beaten, milk, olive oil for frying, ketchup, prepared horseradish, lime juice, chopped fresh parsley for garnish

lean ground beef, dry bread, without the crust, soaked in, milk, garlic clove, crushed, fresh grated parmesan cheese, chopped fresh parsley, eggs, unseasoned breadcrumbs, salt, olive oil, to fry

green asparagus, trimmed (500g), oil (for frying ), dried chinese mushrooms , soaked in water, drained (mu err mushrooms), chopped fresh ginger, dl vegetable stock (a little bit less than a cup), rice vinegar or 2 tbsp apple cider vinegar, soy sauce, sesame oil, neutral oil (such as sunflower), salt, pepper, freshly ground, sesame seeds , roasted in a frying pan without fat, chopped chives

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.

assorted meats (veal, chicken, beef, etc.), roll, without the crust cut into small pieces, eggs, parmigiano-reggiano, sausage , without fennel, nutmeg , to taste, sea salt and freshly ground pepper, to taste, fresh or day-old rolls to make bread crumbs, vegetable oil, for frying, fresh tarragon, chopped, capers, drained, roll without crust, red vinegar, extra virgin olive oil, sea salt and fresh pepper, to taste

russet or red potatoes, cut into large chunks with or without the skin, sour cream, butter at room temperature, bundles of chives or scallions, finely chopped, salt and pepper to taste, oil for frying (i use veg. oil or corn oil)

white bread, without the crusts , torn into pieces, milk, ground beef, ground pork, red onion, grated or very finely chopped, egg, ground allspice, ground cardamom, ground ginger, salt and freshly ground black pepper, butter and vegetable oil for frying meatballs, beef stock, flour, heavy cream, salt and freshly ground black pepper, fresh parsley, for garnish