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September 2019

Vegetable Recipes

Main Dish Recipes

Broiled Flounder

Broiled Flounder Recipe
4 Double Filets of Flounder 2 Eggs, separated 1 pn Salt, Pepper, Dry Mustard 1 c Peanut Oil...

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FrittersPets De Nonne Recipe

FrittersPets De Nonne recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print FrittersPets De Nonne recipe  PDF



1 recipe Basic Pate a Chou
Oil for deep frying: 4 Inches Neutral Flavored Vegetable Oil In
Large Heavy Pot 1/2 Cup white sugar
3 Tablespoons cinnamon

Load dough into pastry bag fitted with medium star tip. Heat oil to 375 degrees. Sift together cinnamon and sugar. Holding pastry bag above hot oil, gently squeeze bag and slice off 1 inch sections of paste with paring knife. Pipe out only as many fritters as will fit comfortably in the oil. When fritters are golden, after 23 minutes, flip them over to cook the other side. Lift out of oil with slotted spoon and drain on layers of paper towels. Sprinkle with cinnamon sugar mi ture while still warm. The cinnamon sugar topping on these fritters is reminiscent of that used on Latin American beignets such as churros. 10/23/96 SHOW

FrittersPets De Nonne recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
587 people have voted
Last Reviewed on 2019-09-15



Sunday, Sep 15 2019 Download & Print FrittersPets De Nonne recipe  PDF   Vegetable recipes RSS   New

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Medallions Of Veal with Sauces Iii Stuffing
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2 tb Butter 1 tb Puree, shallot 3/4 c Wine, white 2 tb Mushrooms, button, chopped 2 tb Mushrooms, cepes, chopped 2 tb Mushrooms, shitake, chopped 2 tb Mushrooms, chanterelle, chopped 1 ts Puree, garlic 1/2 c Stock, veal Salt Pepper, coarse ground 1 tb Chives, chopped 2 oz Foie gras In a saute pan, melt the butter over medium heat. Add shallot puree and let the mi ture cook for about a minute. Deglaze with white wine. Add all of the chopped mushrooms, the garlic puree, and the veal stock. Reduce about 2 minutes (until liquid evaporates). Add salt, coarse g...

Cooking Magazines: Stuffing Recipes » September 2019   Stuffing recipes RSS   New

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