risotto isola style
| General Recipes
Cooking receipe to make risotto isola style under category General Recipes. You may find some video clips related to this receipe below.risotto isola stylerisotto all isolanaitaliancarluccio50g butter4 tablespoons olive oil200g skinless pork sausage or lean pork mince seasaned with salt and pepper a
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double chocolate puddings
| Aga Recipes
Cooking receipe to make double chocolate puddings under category Aga Recipes. You may find some video clips related to this receipe below.double chocolate puddingsvegetarianbutter50g cocoa powder sifted 6 tablespoons boiling water 100ml milk 3 eggs 175g selfraising flour1 rounded teaspoon baking pow
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Judgette Cocktail
| Drink Master
Cooking receipe to make Judgette Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Peach-flavored brandy 3/4 oz Gin 3/4 oz Dry Vermouth Juice of 1/4 LimeShake with ice and strain into cocktail glass. S
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fennel baked with butter and parmesan
| General Recipes
Cooking receipe to make fennel baked with butter and parmesan under category General Recipes. You may find some video clips related to this receipe below.fennel baked with butter and parmesan 450g fennel bulbs 50g butter 50g freshly grated Parmesan cheese Preheat oven to 200
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Type: Chicken-Fried Steak Free Cooking Recipe – Meats
No other!
Ingredients / Directions
1 (2 pound) round steak
1/2 inch thick and
tenderized by the butcher
2 cup(s)s all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon freshly-ground black pepper
3/4 teaspoon salt
1 1/2 cup(s)s buttermilk
1 egg
1 tablespoon Tabasco? or other hot pepper sauce
2 garlic cloves
minced
Vegetable shortening Cut steak into four equal portions. Pound the portions until each is about 1/4 inch thick. Place flour in a shallow bowl.
In a second dish
stir together the baking powder and baking soda
pepper and salt
and mix in the buttermilk
egg
Tabasco and garlic. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well
patting in the flour until the surface of the meat is dry.
Add enough shortening to a deep cast iron skillet or Dutch oven to deep fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325 degrees F.
Fry the steaks
pushing them down under the fat or turning them over as they bob to the surface
for 7 to 8 minutes
or until they are golden brown. Drain the steaks
and transfer them to a platter. Keep them warm while you prepare Gravy. Place the steaks on separate plates and spoon mashed potatoes next to them. Cover both generously with the gravy.
Serve immediately.
Gravy
1/4 cup(s) pan drippings
3 tablespoons flour
2 cup(s)s evaporated milk
1 cup(s) unsalted beef stock
1/2 teaspoon freshly-ground black pepper
Salt
to taste
After cooking chicken-fried steak
pour off the top fat through a strainer
leaving about 1/4 cup(s) of the pan drippings in the bottom of the skillet. Return any browned cracklings from the strainer to the skillet before starting on the gravy. Place the skillet over medium heat. Sprinkle in the flour
stirring to avoid lumps. Add evaporated milk and stock. Simmer until the liquid is thickened and the raw flour taste is gone
about 3 minutes. Stir the gravy up from the bottom frequently
scraping up any browned bits. Add the pepper and salt to taste. the gravy should have a strong peppery flavor. Add more pepper if it is needed.
