Outback Steakhouse Aussie Fries

Sorce

colos

Ingridients

1 - 2 lb. bag of Frozen French Fries 1 Cup shredded Colby Jack cheese 6 pieces of Bacon, cooked 24 Fl. Oz. Peanut Oil (can be reused later; store in refrigerator)| Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a french fry in there it will cook immediately. If the french fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. ( I like to use a Dutch Oven). Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all french fries are done cooking, and drained place them onto a platter. Salt the french fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt. Dipping Sauce: 1/2 C. Sour Cream 1 Tbsp. Prepared Horseraddish dash Cayenne Pepper dash Salt dash black pepper Combine all ingredients and mix well.

Avocado and Sun-Dried Tomato Spring Rolls

Sorce

Xun

Ingridients

INGREDIENTS * 1 quart oil for frying * 2 tablespoons vegetable oil * 1/3 cup shredded cabbage * 1/4 cup shredded carrots * 1/4 cup shredded cucumber * 2 tablespoons diced onion * 1/4 cup diced green onion * 2 tablespoons finely chopped shiitake mushrooms * 1/3 cup sun-dried tomatoes, chopped * salt and pepper to taste * 2 ounces boneless chicken breast halves, cooked and diced * 1 ounce cooked crabmeat, diced * 1 teaspoon Chinese five-spice powder * 1 avocado - peeled, pitted and diced * 1 teaspoon lemon juice * 8 spring roll wrappers DIRECTIONS 1. Heat 1 quart oil in a wok over medium high heat. 2. Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes. 3. Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat. 4. Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers. 5. Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve. Avocado and sun-dried tomatoes are like secret treasures sealed inside these marvelous spring rolls along with other vegetables, crabmeat and chicken. This recipe is particularly exciting, because the ingredients may be adjusted or altered to taste. You may want to prepare several batches of spring rolls -- they'll go fast.

McDonald's Chicken McNuggets

Sorce

phobis

Ingridients

vegetable oil for frying 1 egg 1 cup water 1 cup all−purpose flour 2 teaspoons salt 1 teaspoon onion powder 1/2 teaspoon MSG (Accent) 1/4 teaspoon pepper 1/8 teaspoon garlic powder 4 chicken breast filets, each cut into 6−7 bite sized pieces|Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir. Combine the flour, salt, MSG, pepper, onion powder and garlic powder in a one gallon size zip lock bag. Pound each of the breast filets with a mallet until about 1/4−inch thick. Trim each breast filet into bite sized pieces. Coat each piece with the flour mixture by shaking in the zip lock bag. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture. After freezing, repeat the above coating process. Deep fry the McNuggets at 375F for 10−12 minutes or until browned and crispy. (cook only about 9 at a time.) Drain on brown paper bags (NEVER drain fried foods on paper towels unless you want them to be soft and soggy!). Serve with your favorite sauce.

Crab Ragoon

Sorce

Dark_Linkvladleo

Ingridients

1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat. 1/2 tsp. A−1 Steak Sauce 1 egg yolk, beaten 1/4 tsp. garlic powder 1 − 8 oz. pkg. cream cheese at room temperature 3 dozen won−ton wrappers|Combine crabmeat, steak sauce, egg yolk, and garlic powder, until it forms a paste−like consistency. Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners of wrapper together, pinch to seal , brush with egg yolk Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers will only keep for a day or two. Do not freeze.

Sizzler Fried Shrimp

Sorce

thisisdumb

Ingridients

1 egg, beaten, 1/2 cup milk, lowfat okay 1 cup flour, sifted 1 cup dry bread crumbs 1−1/2 teaspoons salt 1/2 teaspoon dried basil 1/2 teaspoon dried parsley 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 24 each jumbo shrimp, un−cooked, peeled and deveined|Combine egg and milk in bowl. Set aside. Place flour in bowl. Set aside. Combine remaining dry ingredients in bowl. Set aside. Dip shrimp in flour, then in egg mixture, then in bread crumb mixture. Fry shrimp in 350 degree oil for 3−4 minutes. Drain on paper towels.

Gyros

Sorce

stakker

Ingridients

1 lb Steak, sirloin -----------------------------MARINADE---------------------------------- 3/4 c Wine, dry red 2 ts Olive oil 1 sm Garlic clove; chopped 1/2 ts Oregano, dry 1 ts Salt 1/2 ts Pepper ----------------------CUCUMBER SAUCE TOPPING--------------------------- 1/2 c Yogurt, plain 1/4 c Sour cream 1/2 Cucumber; chopped 1/2 sm Onion; chopped Salt & pepper to taste |Cut sirloin steak into strips, about 5 inches long and 1/4 inch thick. Marinate steak in wine mixture for 24 hours. Mix cucumber topping ingredients well; cover and refrigerate. Before cooking, drain wine, fry steak in 2 tablespoons butter. Warm pita bread in oven, cut in half; split open and fill with meat; adding cucumber sauce to taste.

McDonald's Hot Apple & Cherry Pies

Sorce

sh-demon

Ingridients

4−6 Cups vegetable oil (in fryer) 1 package Pillsbury apple or cherry turnovers (Find them in the refrigerated section)|1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You will use four of them. Stretch them out to about 4"x5" rectangles. Do this on waxed paper. 2. Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2" of dough around edges. Clear a 3/4" space lengthwise down the middle of both. 3. Place the remaining two doughs on top of the two with the filling. Crimp the edges. You'll have what looks like two giant pop−tarts. 4. Cut both of them precisely down the middle, in that 3/4" space you created. Crimp those two edges. 5. Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges. 6. Place all four, flat on waxed paper, in the freezer. After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least another hour. 7. Place in a freezer bag and seal for future use, or get ready to deep−fry them.

Krispy Kreme Doughnuts

Sorce

Rand

Ingridients

Raised doughnuts: 2 pkgs. regular or rapid rise yeast 1/4 cup warm water (105−115 degrees) 1 1/2 cups lukewarm milk (scalded then cooled) 1/2 cup sugar 1 tsp. salt 2 eggs 1/3 cup shortening 5 cups all−purpose flour Vegetable oil Creamy glaze or chocolate glaze|Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2−inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze, set on rack, then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired. Creamy glaze: 1/3 cup butter 2 cups powdered sugar 1 1/2 tsp. vanilla 4−6 tbsp. hot water Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. Chocolate glaze: 1/3 cup butter 2 cups powdered sugar 1 1/2 tsp. vanilla 4−6 tbsp. hot water 4−oz milk chocolate or semi−sweet chips Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency. Makes: 2−3 dozen doughnuts

Beef Lo Mein

Sorce

Stace

Ingridients

4 tb Peanut oil 1-1/2 lb Flank steak; or shrimp or chicken 2 Celery; shredded 2 Slices Ginger; minced 1 c Cabbage 1 Green onion; minced 2 tsp Cornstarch 1/2 lb Spaghetti; or Chinese/noodles 1/2 tsp Sugar 1 tb Soy sauce; light soy 1/2 tsp Salt; optional |Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing about stir fry cooking, just about anything goes. So, substitute, add other veggies, you just can't go wrong..

Fesenjan - Iranian Duck with walnuts

Sorce

inkhead

Ingridients

1 Duck, quartered 2 Onions, sliced 10 oz Ground walnuts 2 1/2 c Water Salt Pepper 4 tb Pomegranate syrup 2 tb Sugar 2 tb Lemon juice |Remove all the excess fat from the duck and brown the quarters lightly in a large casserole. Lift out the duck and fry the onions until bowned, then add the walnuts and 2 1/2 cups of water. Season with salt and pepper. Return the duck to the pan, adn bring the sauce to the boil. Simmer for about an hour until the duck is almost tender. Stir the pomegranate syrup and sugar into the lemon juice. Skim as much fat as possible from the casserole and then stir in the juice mixture. Simmer for another 30 minutes until the sauce is quite dark. If the sauce is too thick, add a little more water. Serve with rice.