Fry Mix Food

DIXIE FRY ORIGINAL RECIPE COATING MIX (COPYCAT)

Steps:

• NOTES: FOR BEST RESULTS DON'T OMIT OR SUBSTITUTE ANY INGREDIENT. USE ONLY SEASON-ALL BRAND SEASONED SALT. SACO BRAND BUTTERMILK SOLIDS IS SOLD AT SMART & FINAL STORES. EGG YOLK POWDER CAN BE ORDERED ONLINE. IF OMITTING BUTTERMILK SOLIDS, NONFAT DRY MILK POWDER OR EGG YOLK POWDER -- (1) REPLACE OMITTED INGREDIENTS EQUALLY WITH CAKE FLOUR IN THE DRY BATTER INGREDIENTS, AND (2) REPLACE OMITTED INGREDIENTS IN "LIQUID FORM", AS AN EGG WASH BEFORE BREADING (1 1/2 CUPS BUTTERMILK OR NONFAT MILK, 1 BEATEN EGG). THERE WILL BE A SLIGHTLY DIFFERENT COLOR RESULT FROM DIXIE FRY'S VERSION DUE TO THE ABSENCE OF BEET POWDER AND PAPRIKA OLEORESIN (COLORING AGENTS). REGARDING OREGANO AND MUSTARD POWDER MEASUREMENTS: 3/8 TEASPOON = 1/4 TEASPOON, PLUS ONE PINCH. SEE STEPS 7 AND 9 FOR DIXIE FRY'S APPROXIMATE COOKING TIMES.
• INTO the large bowl of a food processor, add all ingredients; PROCESS mixture for 10-15 seconds while tilting alternately for even blending. Mixture is now ready to use (retain 1/2 of mixture for a second use if desired (store in an airtight container). The following steps are the written directions from the Dixie Fry box.
• POUR (1 cup) Dixie Fry into medium plastic bag (or in a pan).
• MOISTEN chicken, pork, or seafood with water (or a whipped egg mixture).
• SHAKE 1 or 2 pieces at a time (or coat by rolling in pan).
• FRY METHOD (Spice Guru's note: I recommend using at least 1 cup cooking oil in a deep skillet, rather than the given amount): Pour 2 tablespoons vegetable oil in skillet. Cook over medium-low heat, uncovered, until golden and cooked through, turning occasionally.
• COOKING TIMES FOR FRYING METHOD: Chicken parts with skin and bone, 40 minutes; Boneless, skinless chicken breast, 20 minutes; Pork chops, 15 minutes; Fish fillet, 5-7 minutes.
• "NO OIL" BAKE METHOD (Spice Guru's note: I recommend using a light coat of vegetable oil on chicken before breading): Use baking pan. Spray no-fat cooking spray on pan. Bake, uncovered, until golden and cooked through, turning once.
• COOKING TIMES FOR BAKING METHOD: (at 400 F): Chicken parts with skin and bone, 45-50 minutes; Boneless, skinless chicken breast, 20 minutes; Pork chops, 40 minutes; Fish fillet, 5-7 minutes.
• SERVE and enjoy!

FRY MIX

Steps:

• Sift ingredients together and stor in an airtight container.
• Use to dust or dredge fish, chicken or vegetables for frying.
• Mix with buttermilk or beer to make deep fry batter.

EASY STIR-FRY SAUCE

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

BEEF STIR-FRY

Steps:

• Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
• In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
• Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.

BEEF STIR-FRY

Steps:

• Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, overnight.
• Heat a small dry wok until it's very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.

PORK NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
• Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

THE BEST EASY BEEF AND BROCCOLI STIR-FRY

Steps:

• In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
• Add beef and toss.
• In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
• Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
• Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
• Cook and stir for 2 minutes.
• Serve over rice and garnish with toasted sesame seeds (optional).

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

BEEF AND BROCCOLI STIR-FRY

Steps:

• In a medium mixing bowl add together the beef strips and soy sauce.
• Mix to be sure all the beef is coated.
• Add the sugar and pepper, stirring for 3 minutes to be sure each piece is evenly coated and sugar is dissolving.
• Add the whipped egg white and slowly stir in the cornstarch, again stirring for 3 minutes to make sure the beef is evenly coated.
• You DO NOT want to see any sugar or cornstarch.
• Cover and let stand in the fridge for 3 hours, stirring well after 1 and 1/2 hours.
• Bring a large pot of water to boil.
• Bring a wok to medium high heat.
• Par boil the broccoli for 1 minute.
• Drain in colander in sink.
• Add 2 T. oil and garlic to wok and quickly"mush" around.
• Stir fry the broccoli until tender crisp, around 5-6 minutes tops.
• Remove broccoli to a bowl.
• Add the remaining oil if needed and stir fry the meat until just under done.
• Return broccoli to wok and stir.
• Add the sherry and oyster sauce.
• Stir fry for 1 minute making sure broccoli and beef is thoroughly coated with sauce.
• Serve over hot white rice.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
• Add cornstarch and toss to coat.
• Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
• Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Cook and stir until thickened and bubbly.

SIMPLE STIR-FRY

Steps:

• Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the peppers, cabbage or pak choi. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min.
• Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles.

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.