|The Complete Gammon Cookbook|
|by Kim Morphew|
Gammon is a great, versatile meat, but for too long has been consigned to the festive season when it could be enjoyed all year round.
1 - 10 of 19 for fry magic
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Slice the tomatoes thin and dredge them in the seasoned flour, then into half n half and back into the flour. Place them into the grease set at 325°F ...
Cook bacon, onion and celery together. Add to the cans of clam chowder soup. Add seasonings. Heat right before serving. Add a few parsley flakes for ...
Cook bacon in ... and the Vegetable Magic. Stir to ... to just cover and cook on medium heat for approximately 30 to 45 minutes or until beans are tender.
Or equal amounts ... slices. Mix Frying Magic and breading mix ... coat. Heat oil. Fry zucchini slices on ... Continue with rest of zucchini. Serve warm.
Coat chicken breasts with Frying Magic and brown. Put ... dish to cover bottom. Bake at 350 degrees for 1 hour. (1/2 hour covered and 1/2 hour uncovered)
Coat chicken with Fry Magic. In frying ... layer the broccoli, chicken and top with mozzarella cheese. Bake at 350 degrees for 1/2 hour. Cover with tin foil.
Slice steak into ... Pass steak through Fry Magic Mix. Bake at ... bake other side 15 minutes. Serve with potatoes and vegetables. (Most meats work well.)
Clean and cut ... Put some frying magic in a Tupperware ... cauliflower, seal and shake. Dip coated pieces in beaten egg and deep fry until golden brown.
Heat oil, slice tomatoes, cover them in Frying Magic and fry them until brown on both sides. Salt and pepper.
Set iron skillet on medium high burner. Cover bottom of skillet with cooking oil (approximately 1/4 cup). Do not use too much. Liberally pour spice ...
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