Almost Instant Doughnuts Recipes

Steps:

• Cook potatoes in microwave oven about 8 minutes on high. Let stand to handle, 5 minutes. Coarsely chop the potatoes.
• Heat the extra-virgin olive oil and butter in a nonstick skillet over medium-high heat. When hot, add potatoes to the skillet. Grate the onions over the skillet with a hand held grater on the large side. Toss the potatoes and onions to coat evenly in hot fat and season with grill seasoning. Brown and crisp the potatoes and onions 6 to 7 minutes. Serve hot alongside chicken and egg sammies.

Steps:

• In a large bowl combine cake mix, flour, water (or milk) and eggs.
• Beat on low for 5 minutes until batter is free of lumps.
• In a large deep skillet heat oil to 375 degrees.
• Using a small scoop about 2 tablespoons, carefully drop batter into hot oil.
• Cook in small batches for 5 minutes or until golden brown, turn over in 2 1/2 minutes.
• Carefully remove doughnuts from oil with a slotted spoon and drain on paper towels.
• Dust with confectioners sugar before serving, I use a paper bag.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
• Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
• Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
• Transfer donuts to a wire rack to cool.

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

Steps:

• Heat Dutch oven (pot that can be used on stovetop and in oven) to high stovetop to get hot, then down to med. Sauteed olive oil, garlic and mushrooms till tender. Add Alfredo sauce, cream of mushroom soup, egg noodles, a bit of water to distribute it all and rinsed the jar of the goodness, and frozen meatballs. Place in oven at 350 degrees for 20 minutes. Stir it and serv. Toss in some frozen veggies in the last few minutes, like broccoli, and let steam up. Serve with garlic bread!