|by Sara Lewis|
Don't compromise on taste - slow cooking allows ingredients to infuse, giving you a succulent meal that is full of flavour.
1 - 10 of 235 for easy batter
Drain and slit ... chile into this batter and set on ... Salsa. Leftover chilies Rellenos are equally as good when cold. Makes about 6 Chilies Rellenos.
Mix and dip vegetables or onion slices. Drop in hot oil and fry until brown. Drain on paper towel.
Stuff each chili ... whites. Dip each chile into batter. Fry in hot oil, 400 degrees or 200 degrees C. Drain on paper towels. Serve with salsa. Makes 5 to 6.
Stuff each chile ... Fold yolks and flour into whites. Dip each chile into batter. Fry in hot oil and drain on paper towels. Serve with salsa. Serves 5-6.
Beat all ingredients together. Mixture will be slightly lumpy. Dip items to be fried in mixture and allow to rest a few minutes before frying. Fry ...
Add yeast to water to dissolve. Stir in 1 tablespoon sugar. Let stand in warm place until bubbly (about 15 minutes). Stir in the rest of sugar, milk, ...
Mix flour, milk and egg. Dip slices of zucchini in batter. Fry in oil.
Pour warm water into large bowl. Add yeast. Let stand. Stir to dissolve. Add half of flour, salt, sugar, butter and egg. Beat rest of flour. Stir by ...
Combine all ingredients. Do not knead. Let rise 30 minutes in bowl. Punch down. Work dough with extra flour only until it can be handled. Dough will ...
Combine beer and Bisquick to form desired consistency. Pepper to taste.
top of page