Tag Archives: Fry

Corn Dogs

17 Jul

I think I’ve discovered a new species of fly. I call it: the Hydra-House Fly. I swear, for every fly I swat, three more take its place. Where are they coming from?!!!!

Flies are, unfortunately, a part of summer. Especially in my house, where it is (apparently) physically impossible to close the door behind you. That’s the bad part of summer. The good part? Sunshine, swimming, picnics…corn dogs. This recipe comes from my Grandma. The batter makes for a lighter corn bread that is airy and crispy and all around uber-tasty.

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Ingredients:

2 – 1 lb pkgs hot dogs

20 skewers

1 cup flour

3/4 cup cornmeal

2 Tbsp sugar

1 Tbsp dry mustard

2 tsp baking powder

1 tsp salt

2 Tbsp shortening

1 cup milk

1 beaten egg

Mix dry ingredients. Cut in shortening. Add milk and ddd. Stir to remove lumps. Skewer hot dogs and dip into batter. *Tip* Fill a drinking glass with the batter and dip the hot dogs down into the cup for better coverage. The batter will also adhere best if hot dogs are completely dry.

Fry in oil until golden brown – about 2 minutes.

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Egg Rolls

11 Jan

Sometimes I want to crawl into the bottom drawer in my bathroom and live there for a little while. For some reason, it is the warmest place in my house. The cabinet next to it is the second warmest place, and I find myself feeling more than a little twinge of jealousy when I discover my kids having a little warming siesta inside. I just hate being cold.

This was my second attempt at egg rolls, my first being not so successful. They had no flavor, and the recipe called for a flour/water mixture that made the filling taste strange. Needless to say, I conveniently ‘forgot’ where I put that recipe and worked on a new one. I got an, “Oh, much better,” from my husband for this one. 🙂 I adjusted it from a more complicate recipe because I’m a corner-cutter like that and sometimes you just want egg rolls without having to spend 4 hours preparing them! And I’m really please with the results! photo 3

Ingredients:

1/4 tsp ground ginger

2 cloves garlic, finely chopped

1/4 cup chicken broth

2 Tbsp soy sauce

1 Tbsp sugar

1-2 Tbsp sesame oil

1 medium sized pork chop, cut into small cubes

2 cups coleslaw mix

egg roll wrappers

In a small bowl, combine first 6 ingredients and mix until sugar is dissolved. In a medium skillet, add sauce to pork pieces and cook through, adding coleslaw the last couple of minutes being careful not too cook too long or the cabbage will become limp. Place mixture in wrappers, using 1-2 Tbsp of mixture per wrap. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides and continue rolling the egg roll up until it is closed. Press to seal.

In about a 1/2 inch of oil over moderately high heat, fry egg rolls until golden brown on all sides, using tongs to turn them.

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Wontons

12 Nov

Sometimes when I look up recipes, I find typos. Gasp! It is true…even though I read and re-read every post I do, I occasionally miss things. Have I mentioned that I have four kids? And I’m pretty sure that I’m living proof that you lose brain cells with every child born. But they are just cute enough that I’m pretty sure it’s worth no longer being able to carry on intelligent conversation, let alone manage a blog with no typos. The funny thing is that you’d think that I’d fix them when I see them. It’s my blog. I can do that. But…wait for it…I forget where they are. I remember that there was a typo somewhere, but I have no idea where. In between, “Mom, I need more juice,” cleaning up said juice when it spills, keeping the dog from eating the food from the table, tripping over toys, giving tastes on spoons, trying to remember which spoons were used for tastes and which ones were used for stirring, stealing tastes myself…I can’t even remember what it was I was making when I saw the mistake. I’m lucky to remember my name most days. So, if you see one do share. And maybe, just maybe, I’ll manage to get it fixed. 🙂

This recipe is a no-brainer. Phew.

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Ingredients:

1 lb chicken or pork, cubed

1 1/2 cups soy sauce

2/3 cup brown sugar

won ton wrappers

Cube chicken and place in sauce pan. Add soy sauce and brown sugar and cook until meat is cooked through and sauce is thickened (can adjust soy sauce and brown sugar to taste). Lay out won ton wrappers. Place 2-3 pieces of chicken in each wrapper making sure not to fill too full or wrapper will tear. Wet sides with water and fold into a triangle. Bring bottom 2 corners up to meet top corner. Fry in hot oil until light brown and crispy; flip and cook other side. Serve with Sweet and Sour Sauce and rice.

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