Recipes
Avocado Egg Rolls
Dipping Sauce
3–4 tsp. white vinegar
2 garlic cloves
1 tsp. balsamic vinegar
2 green onions
1
⁄
2
tsp. tamarind pulp
1 Tbsp. granulated sugar
1
⁄
2
cup honey
1 tsp. ground black pepper
1 pinch powdered saffron
1 tsp. ground cumin
1
⁄
2
cup chopped cashews
1
⁄
4
cup olive oil
2
⁄
3
cup fresh cilantro
Egg Rolls
1 large avocado, peeled, pitted & diced
2 Tbsp. sun-dried tomatoes packed in oil, chopped
1 Tbsp. minced red onion
1
⁄
2
tsp. fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
• Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and
microwave for one minute.
• Stir until tamarind is dissolved.
• In a blender, purée tamarind mixture, cashews,
2
⁄
3
cup cilantro, garlic, onions,
sugar, pepper and cumin.
• Pour mixture into a bowl and stir in oil.
• Refrigerate until ready to use.
• Gently stir together avocado, tomatoes, onion,
1
⁄
2
teaspoon cilantro and salt.
• Distribute filling evenly onto center of each egg roll wrapper.
• Position a wrapper so that a corner is pointing toward you; fold the bottom corner
up,
1
⁄
4
of the way over the filling.
• Brush remaining corners and edges of the wrapper with egg, roll up from side
to side, fold top corner over all and press to seal.
• Repeat with remaining wrappers.
• Continue by deep-frying the egg rolls in 375° oil for 3–4 minutes, until golden
brown.
• Drain on brown paper bags.
• Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Corn Dogs
1
⁄
2
cup yellow cornmeal
1
⁄
2
cup flour
1 tsp. honey
1
⁄
2
tsp. salt
1 egg, lightly beaten
6 skewers or sticks
6–8 hot dogs/Frankfurters
1 Tbsp. sugar
1 tsp. baking powder
1
⁄
2
cup milk
1 Tbsp. melted shortening
• Combine the cornmeal, flour, sugar, honey, baking powder and salt, mixing well.
• Add the milk, egg and shortening, mixing until very smooth.
• Pour the mixture into a tall glass. Put the frankfurters on sticks.
• Dip them into the cornmeal batter to coat them evenly.
• Deep fry in oil heated to 375° F until golden brown.
• Drain on paper towels.
Buffalo Wings
24 wings (4 lbs.)
Salt & pepper (optional)
4 cups cooking oil
1
⁄
4
cup butter
2–5 tsp. hot sauce
1 tsp. white vinegar
• Cut off tips and separate wings at joint; sprinkle with salt and pepper.
• Heat oil in deep fryer to 350° F.
• Add 12 wings and cook 10 minutes, stirring occasionally.
• When wings are golden brown and crisp, remove and drain well. Add rest of wings;
repeat process.
• Meanwhile, melt butter in saucepan; add hot sauce and vinegar to taste Pour
sauce over wings and mix well to cover.
• Serve with blue cheese dressing and celery sticks.
Golden Fried Onion Rings
6 med. mild white onions
1
1
⁄
8
cup sifted flour
1
⁄
2
tsp. salt
1 egg, slightly beaten
1 cup milk
• In the deep fryer, heat the oil to 350° F.
• Slice onion
1
⁄
4
" thick and separate into rings.
• Combine remaining ingredients in a bowl and stir just until dry ingredients are
moistened.
• Dip onion rings into flour mixture.
• Fry several at a time in a deep fryer until golden brown. Drain on paper towel
and sprinkle with salt.
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