Oster CKSTDFFM40 Manual De Instrucciones página 6

R
A F
PPLE RITTERS
3 cups all-purpose flour
2 tsp. baking powder
1 / tsp. salt
2
1 cup sugar
1 large egg, lightly beaten
Preheat oil to 375° F. Combine flour, baking powder, salt and sugar; set aside.
Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and
stir to blend thoroughly. Add orange juice and apple and mix well. Drop from
teaspoon into hot oil (Basket should already be lowered into oil). Fry about 2
minutes or until crisp and very brown. Remove from fat and drain. Dust with
powdered sugar or a mixture of granulated sugar and cinnamon; serve at once.
B B F F C
EER ATTER OR ISH OR HICKEN
2 large eggs, separated
1 tbsp. oil or butter
1 tsp. salt
Preheat oil to 375° F. Beat egg yolks with oil/butter, salt and pepper.
Alternately add the beer and flour to mixture. Beat ingredients well and
refrigerate for 3 to 12 hours. When you are ready to use mixture, carefully fold
in 2 stiffly beaten egg whites. Pat fish or boneless chicken breasts. Coat lightly
with flour then dip into beer batter. Place fish in hot oil (basket should already
be lowered) and fry for 3 minutes or until golden brown. Fry chicken 5 to 8
minutes or until brown and fully cooked.
ECIPES
4 tbsp. cooking oil
1 tsp. pure vanilla extract
Juice of 1 orange ( 1 / cup)
3
1 cup chopped apple
1 / tsp. ground black pepper
4
1 1 / cups all-purpose flour
3
3
/ cup flat beer
4
English-10
D F C
EEP RIED HICKEN
1
1 fryer chicken (2 / lbs.), cut up
2
1 1 / cups all-purpose flour
2
1 tsp. seasoned salt
Preheat oil to 375° F. Combine flour and seasonings. Dip chicken pieces in
flour, then milk, then flour again. Fry for 20 minutes or until golden brown
and done.
C K
HICKEN IEV
4 whole boneless, skinless chicken breasts
1 tbsp. chopped onion
1 tbsp. chopped parsley
1
1 / tsp. salt
3
Preheat oil to 375° F. Place chicken breasts between two pieces of plastic wrap.
Pound with wooden mallet to flatten to 1⁄4-inch thick. Remove plastic.
Combine onion, parsley and salt and sprinkle on chicken. Cut butter into
8 pieces. Place a piece of butter on seasoned chicken toward one end. Roll as
jelly roll, starting at end with butter, tucking in sides of meat. Press to seal well.
Secure with toothpicks. Dust with flour, dip in beaten egg, then roll in bread
crumbs. Chill rolls of chicken thoroughly (at least one hour). Place rolled
chicken in a single layer in fry basket. Lower and cook 5 minutes or until
brown. To test for doneness, remove a piece of chicken from the oil. When
fork can be inserted with ease, chicken is done.
Q D
UICK OUGHNUTS
Refrigerated can of biscuits
2 tbsp. ground cinnamon
Preheat oil to 375° F. Take each biscuit and flatten slightly with palm of hand.
With finger, punch holes in center of each biscuit to shape into doughnuts. Fry
2 minutes, turning once. Remove from fat and drain on paper towels. Sprinkle
doughnut in mixture of cinnamon and sugar. Serve warm.
1
/ tsp. salt
4
1 1 / cups milk
4
1 stick of butter or margarine
1
/ cup all-purpose flour
2
1 large egg, beaten
1 cup fine, dry bread crumbs
1 / cup sugar
2
English-11