|Cookery for the Catering Industry|
|by Douglas Sutherland|
The book has been specially developed for the new-style City and Guilds Course 706 and emphasizes cookery processes, skills and competencies in a ...
1 - 10 of 81 for yellow squash fries
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Chop squash, onions, green ... aside. Fry potatoes. When done, add all together. Add 2 or 3 ripe tomatoes, cover and simmer until tomatoes are cooked up.
Cut medium size squash about 2 1/2" ... and pepper. Dip first in egg, beaten with a little milk. Then dip in cracker crumbs. Fry until brown in hot fat.
Wash and slice squash. Beat egg ... batter, mixing well. Add squash or stir to coat each piece. Fry in oil until golden brown and crispy. Serves 4 persons.
Stir fry on medium heat until tender and browned lightly. You can also use zucchini or a mixture of both.
Dip squash slices in milk ... golden, turning once. Drain on paper towels. Transfer squash to a serving platter and serve immediately. Yields 2 to 3 servings.
Add: Shake around in bowl until squash is coated well. Fry in iron skillet on medium heat in 1/4 cup Wesson oil until brown and tender about 20 to 30 minutes.
Combine cornmeal, salt ... beat well. Dip squash in egg mixture; ... Contains about 64 calories per serving. Green tomatoes may be substituted for squash.
In a mixing bowl, cut squash and onions into ... mix well to cover. Heat oil and butter in a skillet. Pour in vegetables and cook until brown and tender.
1. Combine cornmeal, salt and pepper; set aside. 2. Combine egg and water; beat well. 3. Dip tomatoes in egg mixture. 4. Dredge in cornmeal mixture. ...
In uncovered wok, heat 1 tablespoon of corn oil. Add meat, stir fry quickly until done. Remove from wok. Heat remaining 2 tablespoons corn oil. Add ...
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