1 green cabbage, sliced
salt
Vidalia onion, chopped
black pepper
garlic powder
onion powder
Heat up a Cast Iron Skillet with little bacon grease. It should sizzle when you put it in. Sprinkle some salt. Cover it with a lid. Add onion to cabbage. Cook for 20 -30 minutes. Stirring occasionally, keeping the lid on.
Recipe: Mama Sue
fresh green beans
butter milk
1 egg
flour
salt and pepper
Panko
Set up 3 shallow dishes for dipping. 1. buttermilk and egg 2. flour, salt and pepper 3. Panko
Dip each green bean in each of the dipping dishes. Fry in a large pan or skillet of oil, using tongs to turn and brown. Serve.
Recipe: 2 sisters
2 yellow squash, cut up into small pieces
4 Tbsp cornmeal
salt and pepper
sugar
Put all ingredients in a Ziplock bag. Let it sit for 15 minutes. Place in a single layer in a 1/4 cup oiled Skillet. Cook until golden brown. Set on a wire rack on top of a plate. Fry in batches in a single layer in the skillet until done. To keep warm put in a 200 degree oven until all are done.
Recipe: Hillbilly Kitchen
okra, cut into 1 inch pieces
1/2 cup corn meal mix (1/2 cornmeal and 1/2 flour)
1 egg, beaten
1/4 tsp salt
1/4 tsp pepper
1 tsp sugar
In a bowl add okra to beaten egg. Mix together until okra is all coated. Add cornmeal mix, salt, pepper and sugar. Separate each okra piece into the cornmeal and cover it completely or you can put it all in a Ziplock bag to mix. After okra is all breaded, place individual pieces on a wire rack to rest and absorb the coating for 15 minutes before frying.
Heat up a Cast Iron Skillet with at least 1/4 cup of oil/grease. Cook on medium heat. Add breaded okra in a single layer. Flip when golden brown to get the other side. Fry in batches to not crowd the skillet. When done put on a wire rack over a plate or paper towel to drain. Will be very crunchy.
Note: Can fry yellow squash and zucchini the same way
Recipe: Hillbilly Kitchen
2 Tbsp toasted sesame oil
2 Tbsp soy sauce
1 Tbsp sambal oelek (ground fresh chili paste)
1 Tbsp rice vinegar
1 tsp fish sauce
3 cups cooked long grain white rice, at room temperature
1 cup matchstick carrots
1 cup finely chopped red bell pepper
1/2 cup finely chopped yellow onion
1/2 cup plus 2 Tbsp sliced scallions
2 large eggs, lightly beaten
1 lb large peeled deveined raw shrimp
1 cup frozen sweet peas, thawed
1. Preheat oven to 450 degrees. Whisk together sesame oil, soy sauce, sambal oelek, rice vinegar, and fish sauce in a small bowl. Stir together rice, carrots, bell pepper, onion, and 1/2 cup of the scallions in a large bowl. Add sesame oil mixture to rice mixture; stir well to fully coat.
2. Spread rice mixture in an even layer on a rimmed baking sheet. Bake in preheated oven until rice begins to toast on outer edges, about 15 minutes. Remove from oven. stir; drizzle evenly with eggs, adn top with shrimp.
3. Return rice mixture to oven; bake at 450 degrees until shrimp is opaque and cooked through and eggs are cooked through, 5 to 7 minutes. Remove from oven, transfer mixture to a large bowl. Add peas; toss to combine until peas are warmed through, about 1 minutes. Sprinkle with remaining 2 Tbsp scallions, serve immediately.
Serves 4
6-8 medium potatoes, peeled and cut the same size
In a bowl of water cover cut potato cubes to wash off some of the starches. This will help the potatoes get crispy.
Heat butter in a skillet to medium/high heat. Put in potatoes and cover with a lid. Fry potatoes for 5 minutes. Do not stir. After 5 minutes, stir them and continue to fry them for 20-30 minutes with the lid on. Stirring occasionally.
In the meantime, chop a small onion and add it on top of the frying potatoes. Don't stir them yet. Cover with a lid for 5 minutes. Now mix the onions with the potatoes. Season with salt, pepper and paprika to taste and fry for 5 more minutes without the lid on. Stir all together and Serve.
5 sliced potatoes
Put oil in a skillet and heat up. May want to sprinkle a little flour on the sliced potatoes before frying, but optional. When oil is ready,medium/high heat, add sliced potatoes and sprinkle with salt. Mix around with a wooden spoon until potatoes are golden brown. Transfer to a paper towel lined plate. Serve.
* Can add chopped onions to saute with the potatoes.
Recipe: Collared Valley Cooks
3 eggs, beaten
protein (spam, chicken, pork, etc), cut into small pieces
1/2 cup frozen peas
1 carrot, chopped small
2 green onion, chopped
1/2 tsp salt
cold cooked (left over) rice
1 tsp chicken bullion granuales or 1 tsp soy sauce and 1/4 sugar
pinch of white pepper
1/4 tsp sesame oil
In a skillet pour 1/2 tsp oil and fry up the chopped protein. Add the carrots and whites of the green onions. Set aside. In skillet pour 1/2 tsp oil and scramble the eggs. Set aside. In skillet pour 1/2 tsp oil as needed and add the cold rice. Add 1/2 tsp salt adn bullion or soy sauce/sugar.
Add back to skillet with the rice the protein/vegetables and scrambled eggs. Add the frozen peas and the green tops of the green onions. Add 1/4 tsp sesame oil to finish and mix together well. Serve.
Recipe: Emmymade
Vermechelli rice noodles
1/2 head green cabbage, shredded
8 oz mushrooms, sliced
2 medium carrots, grated
1 medium onion or 1/2 large onion, chopped
1 lb ground pork
olive oil
2 Tbsp soy sauce
1 tsp sesame oil
1/2 tsp each salt and pepper
Spring Home Brand, TYJ Spring Roll Pastry, ( in the freezer section), thaw
Sweet chili sauce, for dipping
1. Cover the noodles with hot water and separate with a fork for 5-7 minutes. Drain and rinse in cold water. Cut noodles into 1 inch pieces and add to a large bowl.
2. In a large skillet on medium heat add 1 Tbsp olive oil. Add the ground pork and brown, add salt. When browned transfer to bowl with noodles.
3. In the same skillet add 2 Tbsp olive oil, carrots, onions and mushrooms. Saute for 5-6 minutes until softened. Stir. Add 4 cups shredded cabbage. Saute for 1-2 minutes until wilted. Add 1 1/2 tsp salt and take off heat. Combine in bowl with meat and noodles.
4. Combine 1/2 tsp salt, 1/2 tsp pepper, 2 Tbsp soy sauce, and 1 tsp sesame oil together. Mix well and add to bowl. Mix everything well.
5. Open up thawed spring rolls (cover the remaining with a damp towel to not dry out). In a diamond shape with a point on the bottom add 1/4 cup of mixture. Roll up tightly and fold int the sides. Brush an egg wash (beaten egg and water) to seal the egg rolls. Cover with plastic wrap to keep them from drying out until you roll all of them. (40)
6. In a Dutch oven with a candy therm. at 340-350 degrees fry egg rolls for 5 minutes until golden brown in 2 inches of oil. Cool on a wire rack. Serve with a sweet chili sauce.
Note: when cooled to room temperature put in a freezer bag. Heat up in an air fryer and serve.
Air Fryer: Set at 400 degrees for 6 minutes. Flip for 4 more minutes.
Recipe: Natasha's Kitchen
1 cup chopped carrots
1 egg
2 Tbsp oil
2 Tbsp water
1/4 cup sugar
Mix together in a blender. Put mixture in a large bowl. Add:
3/4 cup flour
1 tsp baking powder
Mix well. Take a spoonful of batter and fry in a skillet of oil. When golden brown on all sides they are done. Take out and set aside.
In a small bowl combine 4 Tbsp of sugar, 1 tsp cinnamon and mix well. Coat each donut with the cinnamon/sugar. Serve.
4-6 cups of oil
2 eggs
2 3/4 cups milk
1/2 stick melted unsalted butter
1 tsp vanilla
3 cups all-purpose flour
3 Tbsp sugar
1 Tbsp baking powder
1/4 tsp sea salt
powder sugar, for topping
In a pot with sides add 4-6 cups of oil heat on medium-low. In a bowl add eggs, milk, butter and vanilla, Whisk it vigorously. Set aside. In a separate bowl, add all-purpose flour, sugar,baking powder and sea salt. Mix together . Add the dry into the wet in batches (thirds) and whisk inbetween each. Should be no lumps, like a thin pancake batter.
Can use a funnel to pour into oil or get a squeeze bottle (16 oz), cut the opening a little bit bigger. Temperature of oil should be 375 degree. Squeeze batter into the oil in a circle shape. Will cook in about 90 seconds, turn and cook another 30 seconds. Remove onto parchment paper. Serve with a generous amount of powdered sugar.
Recipe: Chef Billie
3 eggplants, remove skin and cut into small cubes
salt and pepper
2-3 Tbsp buttermilk
2/3 cup self rising cornmeal
1/3 cu flour
In a large bowl mix all ingredients. Mix together with hands to coat well. Place in a cast iron skillet on high with 1 inch oil, cook the chopped eggplant until golden brown. Cook in batches to not crowd the pan.
Note: Use the same method for okra, zucchini, squash, fried green tomatoes.
Recipe: Brenda Gantt
3 1/2 Tsp salted butter
4 medium apples, cored adn siced in 3/4 slices
pinch of salt
1/4 cup sugar
1 tsp ground cinnamon
1/2 cup apple butter
2 Tbsp milk
1 tsp cornstarch
In a skillet over medium-high heat, melt the butter; Add the apples. Saute for 2 minutes. Sprinkle with the salt and add the sugar and cinnamon. Stir to combine and continue to cook for 6-8 minutes or to the desired softness of the apples. In a small bowl, whisk together the apple butter, milk and cornstarch. Stir into the apples and let cook for 30 seceonds or until slightly thickened. Remove from heat and let cool until warm. Serve as a side dish or as a dessert.
Recipe: the farm stand
4-6 small potatoes, chopped small
1/2 onion, chopped
salt and pepper
Combine potatoes and onions with salt and pepper. Heat up Cast Iron Skillet with oil to cover the bottom and some bacon grease. Fry until golden brown carefully flipping potatoes. When finished remove to a paper towel lined plate to soak up any grease. Serve
Recipe: Mama Sue
1 can salmon, drained
1 egg
1/4 cup corn meal
1/4 cup all-purpose flour
3 Tbsp mayo
1/4 cup onion, chopped
Mix together all ingredients in a bowl. When all combined drop by spoonfuls (or make into a patty) in a Cast Iron Skillet on medium heat. Turn heat down if needed. Brown on both sides. Dry on paper towels.
Recipe: Mama Sue
1 eggplant
sea salt
pepper
1/4 cup olive oil
1/4 cup flour
2 eggs
honey
goat cheese
chives, diced
Cut the eggplant on a diangle. Sprinkle with sea salt on both sides. Set in a colander for 30 minutes to release the water. Rinse in cold water to remove all the salt. Pat dry with paper towels.
Lay out eggplant slices in a single layer and sprinkle with sea salt and pepper on both sides. Heat a pan on stove to medium heat with olive oil.
In a bowl add 1/4 cup all-purpose flour. In another bowl add 2 eggs seasoned with salt and pepper. Whisk together. Dip each eggplant slice in flour and then egg mixture. Place in the heated pan. Fry in batches, 3 at a time for 3 minutes on each side. Flip using 2 spoons for better control. Tranfer to a plate with a paper towel to soak up any oil.
Place on a serving platter. Top with honey, goat cheese and chives. Serve.
Prep Time: 20 minutes Cook Time: 20 minut
Serves 6
1 lb fresh okra
1 1/2 cups buttermilk
1 cups all-purpose flour
1/2 cup cornmeal
3 tsp salt
1/4 smoked paprika
1/4 tsp garlic powder
1/2 tsp pepper
vegetable oil for frying
2 Tbsp chopped parsley, optional for garnish
1. Heat 3 inches of oil in a cast iron skillet to 375 degrees.
2. Remove the stem ends of the okra. Slice each okra into 3/4 inch thick pieces.
3. Place the okra slices in a bowl along with the buttermilk; toss to coat evenly.
4. Place the flour, cornmeal, salt, paprika, garlic powder and pepper in a medium sized bowl. Stir to combine.
5. Dredge each piece of okra in the flour mixture, making sure it's coated evenly. Repeat the process with the remaining okra pieces.
6. Fry okra in a single layer for 3 minutes or until golden brown. Set aside on a paper towel lined plate. Continue to fry the rest of the okra in batches so as not to crowd the pan.
15 oz can Alaskan Pink Salmon
2 green onion, minced
1 egg
1/2 tsp salt
1/4 tsp pepper
1/2 cup self-rising flour
1/8 cup cornmeal
1. Open can of salmon and drain juice off. Put salmon in a large bowl. Take bones and skin out- discard. Now add remaining ingredients and mix well.
2. Put oil in skillet about 1/2 high. Oil must be hot. Put a small amount of crust in oil and once it floats and sizzles your grease if hot and ready. Turn oil o medium heat. Use 1/8 cup of batter for each patty.
3. Place each clump of batter in the skillet and fry 3 minutes. Once you flip it take a fork or spatula and press patties will and fry 2 more minutes or until brow. Take out with togs and place on a paper towel- covered platter or plate.
1 head cauliflower
1 chicken breast, cut into small pieces
2 cups peas and carrots, frozen
2 Tbsp soy sauce
3 eggs
2 Tbsp sesame seeds
In a food processer blend the cauliflower into very small pieces or use a grater. In a skillet in oil cook the chicken breast. To skillet add frozen vegetables, soy sauce, and cauliflower rice. Move rice mixture to the sides of the skillet and in the middle cook the eggs until scrambled. Add the sesame seeds and mix all together. Serve.
1 carrot, grated
3 potatoes, grated
1 onion, grated
2 Tbsp plain flour
1 egg, beaten
3 tsp Vegeta Gourmet vegetable stock powder
1/4 cup oil for frying
Combine grated vegetables in a bowl. Stir in flour, egg ad Vegeta, mix well. Heat oil in a shallow pan, add a quarter cup of mixture to pan, flatten slightly. Cooking fritters in batches, fry on both sides until crisp and golden. Drain on absorbent paper.
*Notes: To make it super quick, I let my food processor do the work and grate them that way. These can be eaten hot or cold.
Serves 4
