Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 pkg. (1/4 oz.) active dry yeast 1/4 c. warm water (110-115 degrees) 1 c. evaporated milk 1/2 c. canola oil 1/4 c. sugar 1 large egg 4 1/2 c. self-rising flour Oil for deep frying Confectioners' sugar Directions: In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; roll into a 16x12 inch rectangle. Cut into 2 inch squares. In an electric skillet or deep fryer, heat oil to 375 degrees. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.
Ingredients: 1/2 c. sour cream 1/2 c. buttermilk 1 c. sugar 3 eggs 1 tsp. vanilla extract 4 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt Oil for deep-fat frying Confectioners' sugar, if desired Directions: In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours. Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2 inch thickness. Cut with a floured 2 1/2 inch doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry doughnuts a few at a time, for 3 minute or until golden brown on each side. Drain oil on paper towels. Dust with confectioners' sugar if desired.
Ingredients: 2 c. apple cider 3 c. all-purpose flour 1/2 c. whole wheat flour 2/3 c. packed brown sugar 2 tsp. baking powder 3/4 tsp. salt 1/2 tsp. baking soda 1/4 tsp. each ground cardamom, nutmeg, cinnamon and allspice 2 large eggs 6 Tbsp. butter, melted and cooled Oil for deep-frying 3/4 c. sugar 2-3 Tbsp. ground ginger Directions: In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely. In a large bowl, whisk flours, brown sugar, baking powder, salt, baking soda, cardamom, nutmeg, cinnamon and allspice. In a small bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, 1 hour or until firm enough to shape. Divide dough in half. On a floured surface, pat each portion to 1/2 inch thickness; cut with a floured 3 inch doughnut cutter. In an electric skillet or deep fryer, heat oil to 365 degrees. Fry doughnuts, a few at a time, 1 minute on each side or until golden brown. Fry doughnut holes, a few at a time, 1- 1 1/2 minutes on each side or until golden brown and cooked through. Drain on paper towels; cool slightly. Mix together sugar and ground ginger. Toss with warm doughnuts.
Ingredients 2 c. cold mashed potatoes 1 egg, lightly beaten 3/4 c. shredded cheddar cheese 1/2 c. chopped green onions 1/4 c. real bacon bits 1/2 c. dry bread crumbs Oil for frying Directions: Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1 inch balls; roll in bread crumbs. Let stand for 15 minutes. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry potato balls, a few at a time, for 2 1/2-3 minutes, or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.
Ingredients: 1 c. (8 oz.) sour cream 1/4 c. minced fresh chives 2 garlic cloves, minced 1/2 tsp. salt CHICKEN: 1/4 c. all-purpose flour 2 Tbsp. light brown sugar 1 tsp. ground mustard 3/4 tsp. pepper 1/2 tsp. salt 1/4 tsp. cayenne pepper 2 eggs, lightly beaten 2 c. coarsely crushed barbecue chips 1 1/2 lbs. chicken tenderloins Oil for frying Directions: In a small bowl, mix sour cream, chives, garlic and salt. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere. In a deep skillet, heat 1/4 inch oil to 375 degrees. Fry chicken, a few strips at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce.
Ingredients: 2 qts. vegetable oil 3/4 c. self-rising flour 1 c. goat's milk ricotta 2 eggs 1 1/2 Tbsp. granulated sugar 2 oranges (zest and juice) 1/4 c. honey 1 pinch salt Confectioners' sugar (to garnish) Directions: Preheat oil to 365 degrees in a large Dutch oven. In a large bowl, whisk together ricotta, eggs, granulated sugar, orange zest and salt. Gently whisk in flour just until incorporated. In a small saucepan, add honey and juice from oranges. Gently stir to combine until the sauce is heated through. Using two spoons, gently drop heaping tablespoons of batter into oil. Fry in batches to avoid over-crowding the oil. Cook for 3-4 minutes or until deep golden brown. Transfer to a paper towel-lined plate. Sprinkle with confectioners' sugar and drizzle with honey orange sauce. Serve warm.
Ingredients: 4 c. vegetable oil 2 Tbsp. soy sauce 2 tsp. fresh lime juice 1 tsp. superfine granulated sugar 1 c. all-purpose flour 1/4 c. sesame seeds 1 c. beer (not dark) 3/4 lb. green beans, trimmed Directions: Heat 2 inches of oil in a 4 quart heavy pot over moderate heat until a deep-fat thermometer registers 365 degrees. While oil is heating, make dipping sauce by stirring together soy sauce, lime juice and sugar until sugar is dissolved. Whisk together flour and sesame seeds and whisk in beer until batter is smooth. Toss about 10 beans in batter until coated. Add to oil 1 at a time (to keep separate) and fry, turning, until golden, about 1 1/2 minutes. Transfer with tongs to paper towels to drain and sprinkle with salt to taste. Coat and fry remaining beans in same manner. Serve with dipping sauce.
Ingredients: 1/2 c. soy sauce 1/4 c. packed light brown sugar 1 Tbsp. ground ginger 2 tsp. garlic powder 6 c. shredded Chinese cabbage 1 large carrot, peeled and shredded 3 scallions, chopped 1 c. diced cooked chicken 12 egg roll wrappers 1 egg, lightly beaten Oil for frying Directions: In a small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. In a large bowl, combine cabbage, carrot, scallions and chicken; mix well. Pour soy asuce mixutre over cabbage mixutre; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well. Spoon about 1/2 c. cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly. In a deep medium saucepan over medium-high heat, heat about 1 1/2 inches oil until hot but not smoking. Add egg rolls in batches and fry 3-4 minutes per side, or until golden. Drain onto a paper towel-lined platter. Serve immediately, but be sure to use caution- the filling will be hot. Note~ Can serve with soy sauce, duck sauce or spicy mustard. http://www.mrfood.com/Appetizers/Chicken-Egg-Rolls
Ingredients: Oil for frying 4 boneless, skinless chicken breasts 2 c. all-purpose flour 2 tsp. salt 2 tsp. ground black pepper 1 c. buttermilk 1/2 c. water Directions: Pour 3-4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees. Prepare seasoned flour by combining the flour, salt and pepper in a bowl. Stir to combine well. In another bowl, mix together the buttermilk and water. If your chicken breasts are not fairly uniform in size, place them between 2 pieces of wax paper and gently pound them out with a meat mallet until they are more uniform in size. This will help with even cooking times. Pat chicken breasts dry with a paper towel. Season the chicken with salt and pepper then dredge into the flour, dip in the buttermilk and then dredge again in the seasoned flour and deep-fry the chicken pieces in the hot oil. Turn the chicken breasts during the cooking to make sure that both sides of the chicken are golden brown. This should take about 7-8 minutes for each one to cook. When the chicken is done, drain on a wire rack.
Ingredients: Vegetable oil, for frying 1 large egg 2 Tbsp. milk 2/3 c. seasoned bread crumbs 24 refrigerated cheese ravoli 1/4 c. grated Parmesan cheese 2 c. marinara sauce Directions: Pour enough oil into a large, deep pot so that it reaches a depth of 1 inch. Warm oil over medium heat until a deep-fry thermometer registers 325 degrees. Line a baking sheet with foil and a plate with paper towels. Whisk egg and milk in a shallow bowl. Place bread crumbs in a separate bowl. Working in batches, dip ravoli into egg mixture, shake off excess, then coat with bread crumbs. Place on baking sheet. Fry ravoli in batches, turning occasionally, until golden, about 3 minutes total. Make sure oil comes back to 325 degrees before adding another batch. Transfer fried ravoli to plate to drain. Sprinkle with grated Parmesan. Warm marinara sauce in a microwave. Spoon sauce into 4 small bowls. Serve ravoli with warmed marinara on the side.
Ingredients: 1 Tbsp. oil 1 1/2 bunches scallions, finely chopped 4 cloves garlic, minced 1 tsp.cumin 1 tsp. chili powder Pinch cayenne (optional) 1 can (15 oz.) black beans, drained and rinsed 3/4 of a cooked chicken breast, roughly chopped 3 Tbsp. heated frozen spinach, drained 1 small handful fresh cilantro 1/4 c. water (or more, if needed) 1 tsp. kosher salt (1/2 tsp. table salt) Black pepper to taste 2 Tbsp. frozen corn 2 Tbsp. red bell pepper 2 c. pepper jack cheese, freshly grated 8 (7 inch) tortillas Oil for frying Directions: Heat a skillet over medium heat with one tablespoon of oil. When hot, add the scallions and minced garlic and cook 2 to 3 minutes or until the scallions are soft. Add the cumin, chili powder, and cayenne (if using) and stir to combine. Cook one minute longer then scrape the mixture into a food processor.
To the scallion mixture in the food processor, add the drained and rinsed black beans, chicken breast, spinach, water, salt, and some pepper. Pulse a few times until the mixture is roughly chopped. Set aside.
Wipe out the skillet you cooked the scallions in, add a little more oil, and set the pan over medium heat. Cook the corn and red bell pepper for a couple of minutes then dump in the bean mixture from the food processor. Stir to combine and taste for seasoning. The mixture should be thick but if it seems rather dry, add another tablespoon or two of water. Take the pan off the heat and let the mixture cool for a few minutes. After the mixture has cooled, add the pepper jack cheese and stir to combine.
Warm the tortillas per the package instructions. Spoon the filling into a 1/3 measuring cup and gently pack the filling. Dump the filling onto a warm tortilla and mold the filling slightly into an oblong shape. Fold in the sides and roll it up as if you were rolling a burrito. Insert a toothpick to keep the eggroll closed. Repeat until you have used up all of the filling.
Begin heating about 3 inches of oil (peanut oil works great) in a deep sauce pan. Begin preheating the oven to 200 degrees. Insert a wire rack into a sheet pan and set aside.
Once the oil reaches 350 degrees, add 2 or 3 eggrolls (depending on the size of your pan) and fry for about 5 minutes – turning often. The eggrolls are done when the outside is brown and crispy. Transfer the eggrolls to the rack in the sheet pan and place in the oven to keep warm while you are frying the rest of the eggrolls. When finished, serve with your favorite dipping sauce.
Ingredients: 1 rotisserie chicken (meat picked off and shredded) 1/2 c. melted butter 1/2 c. hot sauce 24 wonton wrappers Water to brush on wrappers BLUE CHEESE DIP: 1 c. Greek yogurt 1/4 c. mayonnaise 1/2 bunch chives, chopped 2 Tbsp. fresh parsley, chopped 1/2 c. crumbled blue cheese 2 Tbsp. red wine vinegar 1 lemon, juiced Salt and pepper Directions: In a large bowl mix the butter and hot sauce. Toss the chicken in the sauce until well incorporated making sure there isn't an excess of the sauce in the bottom of the bowl. Place a wonton wrapper down on a clean dry work surface. Place a tablespoon of the chicken in the center of the wrapper rolling the wonton into the shape of a spring roll and using a damp finger, seal the left over flap of skin to the roll. Fry at 375 degrees until golden brown, about 5 minutes. Whisk together blue cheese dip ingredients in a medium bowl until well incorporated. Serve with celery sticks and carrot sticks.
Ingredients: 2 1/4 tsp. (1 pkt.) active dry yeast 2/3 c. whole milk, warm to the touch 3 1/4 c. plus 2 Tbsp. all-purpose flour, divided 4 egg yolks 1/2 c. granulated sugar 1/3 c. apple cider 1/4 c. unsalted butter, melted 1 Tbsp. vanilla extract 1 tsp. kosher salt 1/2 tsp. ground cinnamon FOR THE APPLES: 1/4 c. unsalted butter 1 vanilla bean 7 Granny Smith apples, peeled, cored and chopped 1/4 c. granulated sugar 1/2 tsp. ground cinnamon 1 c. apple cider 1/4 c. apple cider vinegar GLAZE: 1/2 c. plus 2 Tbsp. powdered sugar 1/4 c. heavy cream 1/2 tsp. vanilla extract 1/2 tsp. kosher salt 2 quarts vegetable oil, for frying Directions: To make the dough: place the yeast in a mixing bowl. Pour the milk over the yest and let sit for 5 minutes. Add 2 c. of the flour to the yeast and milk mixture, but do not stir. Cover the bowl with plastic wrap and set aside in a warm place until the surface of the flour cracks, about 30-40 minutes. In a medium bowl, whisk together the egg yolks and sugar. Add the apple cider, melted butter, vanilla, salt, cinnamon, 1 1/4 c. flour and whisk until combined, then add to the yeast mixture. Using an electric mixer, beat the dough on low speed for 30 seconds, then increase the speed to medium and beat for 1 minute. Add the remaining 2 Tbsp. of flour and mix on low speed for 30 seconds, then increase to medium for another 30 seconds. The dough will be very soft and sticky. Transfer the dough to an oiled bowl, cover the bowl with plastic wrap, and set in a warm place until the dough has doubled in size, about 1 1/2 hours. Make the apples: melt the butter in a 12 inch skillet over medium heat. Slice the vanilla bean in half lengthwise and scrape the seeds into the pan with the melted butter and drop the vanilla bean pod in as well. Heat the butter until it is bubbling, then add the chopped apples, tossing to coat then with butter. Add the sugar and cinnamon and cook for 5 minutes, stirring occasionally. Add the apple cider and vinegar, then increase the heat to medium-high and cook until all of the liquid has evaporated, stirring occasionally, about 10-15 minutes. Remove the vanilla bean and transfer the apples to a baking sheet to cool. Assemble the doughnuts: scrape the dough out onto a well-floured surface and pat into a rectangle 2 inches thick, flouring the surface as necessary. Spread half of the apples over the dough, leaving space around the edges. Fold the dough into thirds (like a letter) by folding the bottom up and then the top down. Using your hands again to pat the dough into another rectangle about 2 inches thick. Spread the remaining apples on top and fold into thirds again. Gather the dough together in a rough ball and return it to the oiled bowl. Cover and allow to rise until doubled in size, about 30 minutes. Meanwhile, in a large Dutch oven, heat the oil over medium heat to 375 degrees. Scrape the dough out again onto a well-floured surface and gently pat it out to 1/2 inch thickness, flouring the surface and the dough as necessary. Using a pizza cutter, bench scraper or sharp knife, slice the dough into 1 inch pieces in a checkerboard pattern. Shape 4 ounce portions of the dough into round mounds and allow to rest 10 minutes. Make the glaze: while the dough is resting, mix together the glaze. Whisk together the powdered sugar, heavy cream, vanilla and salt in a medium bowl set over a small saucepan of simmering water over low heat. Heat and whisk occasionally until the mixture is warm to the touch. Remove from the heat and keep warm. Fry the doughnuts: very carefully drop each mound of dough into the hot oil, only adding as many as will comfortably fit in the pot so they are not crowded. Fry until the underside is golden brown, about 3 minutes, then using a spatula or spider skimmer, carefully turn them over and continue to cook until the other side is golden as well, about 4-5 minutes. Remove the doughnuts to a paper towel-lined pan or cooling rack. Repeat with the remaining doughnuts, allowing the oil to come back up to temperature between batches. After removing each batch of doughnuts, allow them to sit for about 5 minutes, then brush with glaze. Serve warm or at room temperature.
Ingredients: 1/4 c. fresh lemon juice (2-3 lemons, depending on the size) 1/4 c. extra-virgin olive oil 1 1/2 tsp. salt 1 (3 1/2 lb.) whole frying chicken, cut into 8 pieces 1 tsp. freshly ground black pepper 2 c. olive oil (approximate amount) 1 c. all-purpose flour (approximate amount) Lemon wedges, for garnish 6 sprigs fresh Italian parsley, for garnish Directions: In a large casserole dish, whisk the lemon juice, extra-virgin olive oil and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally. In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3 inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tons, transfer the chicken to a paper towel-lined plate to drain the excess oil. Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
Ingredients: 2 1/2 lbs. whole chicken wings 1 c. maple syrup 2/3 c. chili sauce 2 Tbsp. lime juice 2 Tbsp. Dijon mustard 1 c. all-purpose flour 2 tsp. salt 2 tsp. paprika 1/4 tsp. pepper Oil for deep frying Directions: Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat. In an electric skillet or deep fryer, heat oil to 375 degrees. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately.
Ingredients: 24 chicken wings Peanut oil for frying 1/4 c. brown sugar 4 cloves of garlic, finely chopped 1/2 tsp. prepared horseradish 1/4 tsp. ground ginger 3 Tbsp. butter 1/4 c. soy sauce 1/2- 3/4 c. bourbon 3/4 c. ketchup A few dashes of hot sauce 12 slices of bacon Directions: Fry wings in 360-370 degrees peanut oil until they are just about done, about 5-6 minutes. Cut bacon slices in half. Remove wings from fryer and allow to cool slightly. Wrap them with bacon, using a toothpick to hold the bacon in place. Put the wings back in the fryer until they are done, about 1-2 minutes. Mix the butter, brown sugar, garlic, horseradish, ginger, soy sauce, bourbon, ketchup and hot sauce. Cook for 10 minutes over low-medium heat. Remove the wings from the fryer and drench them in the sauce.
Ingredients: 1 1/2 c. all-purpose flour 1/2 c. cornmeal 1/4 c. cornstarch 3 tsp. salt 2 tsp. paprika 1 tsp. dried oregano 1 tsp. rubbed sage 1 tsp. pepper 2 eggs 1/4 c. water 2 broiler/fryer chickens (3-4 lbs. each), cut up Vegetable oil, for frying Directions: In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy. Place on 2 ungreased baking pans. Bake, uncovered, at 350 degrees for 25-30 minutes or until chicken is tender and the juices run clear.
Ingredients: 1 tube refrigerated buttermilk biscuits Oil, for frying 1 c. sugar Directions: Preheat oil to 350 degrees. Press or punch out a hole in the center of each biscuit. Place the biscuit in the hot oil and fry until golden brown on both sides, 3-5 minutes per side. Drain on paper towels. Place sugar in a gallon ziploc bag. Put the warm doughnuts in the ziploc bag and seal then shake (can do this in batches). Take out the doughnuts and enjoy. Note~ You can do this also with powdered sugar instead of regular sugar.
Note~ I am not sure why this is called campfire doughnuts except that I see this made at the camper a lot. We made this at home when I was growing up and I love them!
Ingredients: 1 c. cornmeal 2 tsp. chili powder 1 tsp. dried oregano Salt and pepper 2 large eggs 1 lb. chicken tenders 6 Tbsp. vegetable oil Directions: In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 tsp. salt and 1/4 tsp. pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate. In a large skillet, heat 1/4 c. oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5-6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.
Ingredients: Vegetable oil 2 large onions, cut into 1/2 inch slices, thin skins between the layers removed 1 1/2 c. rice flour, plus more for dredging 1 Tbsp. baking soda 1 Tbsp. baking powder 1 egg yolk 1 c. soda water, plus more if needed 1 tsp. salt Directions: In a heavy bottomed pot filled 3/4 of the way with vegetable oil, bring the temperature to 365 degrees. Separate the onion slices into rings. In a medium size bowl, whisk together the flour, baking soda and baking powder. Dredge the onion rings in the flour mixture and shake off excess. Set aside. In a mixing bowl, whisk the egg yolk and then slowly pour in the soda water. Whisk until the batter is smooth consistency. Dip the onion rings in the batter, working in batches. Deep fry a few of the rings at a time for 2-3 minutes or until golden brown. Remove to a paper towel to drain. Season with salt immediately and serve while still hot.
