10
11
Jalapeño Kickers
12 fresh jalapeño peppers OR
1 (3½-ounce) can jalapeño
peppers
Cream Cheese
½ cup flour
½ cup milk
1 egg
2 tablespoons bread crumbs
¼ teaspoon vegetable oil
¼ teaspoon onion salt
⅛ teaspoon garlic salt
¼ cup flour
1 teaspoon sugar
CAUTION!
Wear plastic gloves when working with peppers. Do not touch eye area.
To prepare fresh jalapeño peppers:
Rinse, cut in half lengthwise and remove seeds and stems.
Place in boiling water. Remove after 2 minutes; drain well.
To prepare canned jalapeño peppers:
Drain, cut in half lengthwise, and remove seeds and
stems.
Fill each pepper half with cream cheese until slightly rounded. Place ½ cup flour in separate
bowl, set aside. Beat milk and egg together in another bowl; set aside.
Make breading by combining bread crumbs, oil, onion salt, and garlic salt in another bowl.
Stir in flour and sugar until mixed thoroughly; set aside.
Roll each pepper in flour, dip in egg mixture, and then cover with breading. For a heavier
breading, dip in egg mixture again and cover with breading a second time. Gently set aside
until ready to deep fry.
Deep fry at 375° approximately 1 to 2 minutes or until golden brown. Remove immediately if
cream cheese filling appears through the coating. Place fried peppers on paper towels. Serve
warm. If desired, serve with salsa.
Quesadilla Crispers
¼ pound fresh sausage (chorizo,
Italian, etc.)
1 cup refried beans
¼ cup finely chopped onion
¼ cup diced canned green chilies,
drained
¼ pound jalapeño jack cheese,
shredded (1-cup)
8 (7-inch) flour tortillas
1 tablespoon flour
2 tablespoons cold water
Cook sausage in a skillet until done, breaking it up as it cooks. Combine sausage, beans,
onion, chilies, and cheese in a separate bowl.
Makes about 1½ cups.
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with
mixture of flour and water. Fold in half and press to seal; keep covered as you work. Continue
until all are made.
Makes 32.
Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time at
375° for 2 minutes. Drain on paper towels.
Alternate method:
Cut tortillas into 8 pieces. Fry in hot oil. Heat bean dip and serve with
fried chips.
How to Use for Boiling and Steaming
1. Follow steps 1 through 3 on pages 5 and 6.
NOTE:
To avoid steam damage to cabinets
when using the steaming and boiling function, position the deep fryer so that it is not
directly under cabinets.
2.
For boiling,
fill removable pot with water up to the MAX level marking, which is located
on the inside of the removable pot (Fig. A1, page 3). Your fryer will need approximately
5 quarts of water for boiling. Never exceed the MAX level mark.
For steaming,
fill removable pot with water up to the MIN level marking, which is located
on the inside of the removable pot (Fig. A1, page 3). Your fryer will need approximately
4 quarts of water for steaming. Do not use less than the minimum.
3. Attach the cord to the unit by aligning the magnetic plug end with the two electrical pins
located on the back of the control panel (Fig. A3, page 3). The plug can be attached in
either direction.
IMPORTANT:
The magnetic cord was designed to detach easily from the fryer. As a
result, if it is bumped or touched during use it could possibly detach causing the unit to
stop heating. Avoid contact with cord during operation. If contact occurs, verify that the
cord is still properly connected.
4. Plug cord into a 120VAC electrical wall outlet only.
Always make sure fryer and cord
are out of reach of children.
5. Turn the thermostatic control to 300° and place the cover on the deep fryer.
6. While water is heating, prepare food for cooking.
7. Assemble basket handles for cooking, see page 5. To insure against accidental detachment
of handles from baskets during use, always make sure both pegs are in the bracket holes
and the handle bars are in the brackets (Fig. C and D, page 5).
8. Place baskets on countertop and fill each basket up to ¾ full with food.
Do not exceed
1½ pounds per basket.
NOTE:
Unit may be used with one or two baskets.
9. When water begins to boil (approximately 12 to 17 minutes), remove cover and attach
either one or both of the filled baskets to the removable pot using the drain hooks. If using
just one basket, place it on either the right or left side. Then position cover over basket
or baskets with cover vents away from basket handles.
If boiling,
slowly lower the filled baskets one at a time into the water until the bottom of
the basket rests on top of the heating element.
If steaming,
leave basket hooked on removable pot.
10. Begin timing. Refer to page 12 for recommended times.
CAUTION!
It is normal for steam
to escape from the cover vents during boiling and steaming. To prevent steam burns, keep
well away from the vents.
11. When cooking time has elapsed, remove cover and then remove baskets from fryer if the
food was steamed. If food was boiled, lift the baskets and hook them onto the fryer rim
to allow water to drain from food.
12. Empty the food into serving bowls. Season to taste.
13. When cooking is completed, remove plug from wall outlet and then from fryer. Allow
fryer to cool completely before removing control assembly and before cleaning.
