Best Fry Mix Recipes

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!

DRY STIR-FRY SEASONING MIX

Steps:

• In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended.
• Store in an airtight container in a cool place.
• Stir mixture before measuring.
• Use like any dry stir-fry mix.
• 1 tablespoon equals one packet.

DRY STIR- FRY SEASONING MIX

Steps:

• 1. In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended. Store in airtight container in a cool place. Stir mixture before measuring. Use like any dry stir fry mix. 1 T. equals one packet.

MIX AND MATCH STIR FRY

Steps:

• Choose one item from meat/fish ingredients, one vegetable from first vegetable list, one vegetable from second vegetable list, and one crunchy ingredient.
• Prepare your choice of ingredients and set aside. Shrimp should be peeled and deveined. Slice the partially frozen meats into thin, bite-size pieces.
• Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
• Cook first vegetable in boiling salted water for 3 minutes in covered pan. Drain well and set aside.
• Heat oil in wok or large skillet over high heat. Stir-fry garlic and green onions for about 1 minute.
• Add crunchy ingredient and bamboo shoots. Stir-fry 1 to 2 minutes. Remove from wok. Add first and second vegetables. Stir-fry 1 minute. Remove from wok.
• May need to add more oil. Stir-fry half of the meat/fish ingredient 2 to 3 minutes or until browned. Remove meat/fish. Stir-fry remaining meat/fish 2 to 3 minutes.
• Return all meat/fish to wok. Add crunchy ingredient and bamboo shoots.
• Stir soy sauce mixture, then stir into wok. Cook and stir until thick and bubbly.
• Return vegetables to wok; cover and cook 1 minute more.
• Serve over rice.

MIX CRAZY CHICKEN-RICE NOODLE STIR-FRY

Steps:

• 1. Fill in a large bowl with warm water. Add the noodles and soak until tender about 20 minutes and set aside.
• 2. Meanwhile, in a small bowl combine the fish sauce, lime juice, sugar, and sambal, and stir until the sugar is dissolved.
• 3. Heat a wok or large heavy saute pan over high heat. Add the oil and swirl to coat the pan. Add the shallots and stir-fry until brown, about 1 minute. Add the chicken and stir-fry, breaking up meat, until cooked through, about 3 minutes.
• 4. Add the noodles and sauce mixture and heat through, stirring. Add the scallions and basil ribbons and toss well. Garnish with lime wedges and basil sprigs and serve immediately.

FISH-FRY MIX

Steps:

• 1. In a large bowl, combine all ingredients and mix well. Store in a resealable plastic bag or jar. Makes about 3 cups mix and will coat about 4 pounds of fish. To serve: In a deep skillet, heat 1 1/2 inches of vegetable oil to 375° F. In a small bowl, combine 1 egg and 1 cup buttermilk. Dip fish into egg mixture. Place fish in bag of mix; shake until fish is well coated. Fry until fish is golden brown and flakes easily with fork. Drain on paper towels and serve.

MIX AND MATCH STIR FRY...

Steps:

• 1. select one item from each list (except basics) MEAT: 1 lb. fresh or frozen shrimp,thawed,shelled and deveined OR 1 lb. boneless pork,thinly sliced into bite-sized strips OR 2 whole large chicken breasts,skinned,boned,& cut into bite size pieces OR 1 lb. beef top round steak,thinly sliced into bite-sized strips VEGETABLES #1 : 2 large carrots,thinly bias sliced ( I shredd them ) OR 1 cup broccoli buds OR 1 cup fresh asparagus, cut into 1" lengths OR 1/2 cup cauliflower flowerets,thinly sliced VEGETABLES #2 : 2 cups chopped Bok Choy( chinese cabbage) OR 1 cup fresh pea pods, halved lengthwise OR 1 cup fresh mushrooms, sliced thinly OR 2 medium tomatoes, cut into wedges and seeded CRUNCHY INGREDIENTS: 1-8 oz. can water chestnuts, drained and sliced thin OR 1 cup walnut pieces OR 1 cup dry-roasted peanuts OR 2 stalks celery, sliced thinly BASICS: 1/3 cup cold water 2 tsp. cornstarch 2 TBSP.soy sauce 1 TBSP.dry sherry 2 TBSP.cooking oil ( I use olive oil) 1 clove garlic, minced 4 green onions, sliced thin 1/2 cup fresh bean sprouts or canned bean sprouts, drained, OR 1/2 of an 8 oz. can bamboo shoots, drained ( optional)
• 2. Prepare your choice of ingredients; set aside. Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
• 3. In covered saucepan cook Vegetable #1 in boiling salted water for 3 minutes. Drain well; set aside.
• 4. Preheat Wok over high heat; add cooking oil. Stir-fry garlic in hot oil for 30 seconds. Add green onions and stir-fry 1 minute. Add crunchy ingredient and bean sprouts or bamboo shoots. Stir-fry 1-2 minutes. remove from Wok
• 5. Add Vegetables #1 & #2. Stir-fry 1 minute.Remove from Wok
• 6. Add more oil if needed. Add half of meat ; stir-fry 2-3 minutes or until browned. Remove from Wok, Stir-fry remaining meat in wok until browned.
• 7. Return all cooked ingredients to Wok; stir the soy sauce mixture; stir into Wok. Cook and stir until sauce has thickened. Cook until bubbly & hot all through.
• 8. Serve with white rice or fried rice sticks . Enjoy!!

MIX & MATCH STIR-FRY

Steps:

• Mix sauce ingredients. Add 1 Tbsp. sauce to meat; toss to coat. Let stand 5 min.
• Heat oil in large nonstick skillet or wok on medium-high heat. Add meat mixture and vegetables; stir-fry 4 min. or until meat is done.
• Add remaining sauce; simmer 2 min. or until heated through. Serve over rice.

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.

STIR-FRY SEASONING MIX

Steps:

• Instructions:In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended. Store in an airtight container in a cool place. Include directions for use.To Use: Stir mixture before measuring. In a small bowl, stir 1 tablespoon of the dried mixture into 1/4 cup water or dry sherry. Let stand for 3 to 5 minutes to moisten the dried vegetables. Stir-fry 2 cups raw vegetables over medium-high heat until crisp-tender. Stir seasoning liquid, pour over vegetables. Stirring, bring to a boil and boil for 1 minute or until thickened and mixture coats vegetables. Makes enough to season 10 batches of vegetables.Packaging Suggestions: Place mix in a glass jar and embellish the jar with the following Counted Cross-Stitch Jar Lid Cover. Or place the mix in a plastic bag with recloseable top, then slip into the specially made Gingham Gift Bag.