HSN_DeepFryerManual 6/21/10 10:48 AM Page 43
Deb’s Donuts
Makes 8 Donuts
INGREDIENTS
Peanut oil
1
METHOD
1Preheat peanut oil in Deep Fryer to 350°.
2Open biscuit container and remove and separate biscuits.
3Using your finger, gently poke a hole in the center of each biscuit.
4Carefully place the donuts in the basket 3 at a time. Lower basket into oil.
5Cook 3 to 4 minutes per side, or until golden brown, using tongs to gently turn over.
6Raise basket and let drain for a minute. Remove donuts and place on a paper towel to drain excess oil.
7Repeat with remaining donuts.
Toppings
Cinnamon sugar: Mix together 1/2 cup sugar and 2 teaspoons cinnamon on paper plate. Dip donuts into cinnamon sugar mixture while still warm.
Powdered sugar: Using a sifter or a shaker, shake sugar over donuts while still warm.
Glazed donuts: Microwave store bought vanilla or chocolate frosting for 30 – 40 seconds. Stir and spoon over donuts.
Deb’s tip: Use candied sprinkles to add color.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Easy Egg Rolls
6 servings
INGREDIENTS
11/2 cups shredded coleslaw mix (no dressing)
1small onion chopped
3/4 cup cooked shrimp, chicken, or pork, diced 2 tablespoons teriyaki sauce
6 egg roll skins Peanut oil
METHOD
1Preheat peanut oil in Deep Fryer to 350°.
2In a bowl mix together slaw mix, onion, cchoice of shrimp, chicken or pork, and teriyaki sauce.
3Place egg roll skins in front of you like a diamond. Scoop 2/3 cup of the mixture and place in the middle of the diamond. Fold up the bottom edge and sides and roll. Seal all edges with water so that no filling can come out.
4Cook two egg rolls at a time. Two minutes on each side, remove and drain on a paper towel. Repeat with remaining egg rolls.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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