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Results 11 - 20 of 192 for fried dill
11. ESCABECHE
Though of Spanish origin, this ... fish has been fried. Cook for a few ... refrigerator or a cool place to marinate. This will keep for several days.
Dip pickles in batter and roll in flour, deep fry. For sauce use French horseradish mustard, mayonnaise and garlic salt to taste.
Make batter of milk, eggs. Dip pickles in batter and roll in flour; deep fry. For sauce, use French horseradish mustard, mayonnaise and ...
Combine eggs, 1/4 cup flour, milk, worcestershire sauce, cayenne pepper, and garlic powder in bowl. Stir well. In separate bowl combine ...
Dredge sliced pickles in 1 cup flour; set aside. Combine remaining 3/4 cup flour and dry ingredients; add hot sauce and beer, mixing well. ...
Mix beaten egg with milk, Lea & Perrin, Tabasco and 1 tablespoon flour. Salt and pepper to taste. Mix 2 cups flour with salt and pepper to ...
Dip pickles in batter and roll in flour; deep fry. For sauce use French horseradish mustard, mayonnaise and garlic salt to taste.
Beat eggs with milk, Lea & Perrins sauce, Tabasco, 1 tablespoon flour, salt and pepper to taste. Mix 2 cups flour with salt and pepper in ...
Soak covered in buttermilk at ... from milk and dredge in seasoned flour. Fry pieces in Crisco until done; sprinkle with dry dill herbs. Serve.
Beat egg, milk and salt ... Tartar Sauce (below). Makes 40 hors d'oeuvres. Combine all ingredients. Serve as a dip for French-Fried Mushrooms.
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