Countryfriedpigfingers Recipes
LADYFINGERS
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
- Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
- Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
Nutrition Facts : Calories 25 calories, Carbohydrate 4.6 g, Cholesterol 15.5 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 11 mg, Sugar 2.8 g
" COUNTRY FRIED " PIG FINGERS
You see chicken fingers and cow (steak :)) fingers, so I thought why not pig (pork) fingers? I changed my fried pork chop recipe and came up with this. Feel free to sprinkle more pepper and seasoning salt before frying. This is really easier than it looks. If you want to use these as an appetizer, cut the 12 pieces in half to make 24. Posted September 17th, 2005.
Provided by Chef shapeweaver
Categories Pork
Time 50m
Yield 12 strips
Number Of Ingredients 11
Steps:
- Cut each chop into three strips lengthwise.
- With textured end of meat mallet, pound each strip ¼-inch thick.
- Mix milk and egg well; set aside.
- Mix together flour, pepper, seasoning salt, and Cajun seasoning if desired.
- Coat each strip in flour mixture.
- Then flatten each piece with palm of hand.
- Dip each strip into egg mixture.
- Coat again with flour mixture.
- Sit strips on aluminum foil to let "dry" for 10 minutes.
- Heat oil in large skillet over medium heat until hot but not smoking.
- Add strips six at a time.
- Fry until golden brown; turn and repeat.
- Repeat step 12, until all strips are cooked.
- Drain on paper towels.
- Serve with white gravy.
- White gravy:.
- Dispose of oil except for 4 tablespoons.
- Add 1/4 cup flour.
- Whisk until paste is formed.
- Add 1 to 1 1/4 cup milk; stir until desired thickness is reached (gravy will thicken as it stands).
- Salt and pepper to taste.
Nutrition Facts : Calories 196.4, Fat 10.3, SaturatedFat 2.6, Cholesterol 60.6, Sodium 148.1, Carbohydrate 9.1, Fiber 0.3, Protein 15.8
THE BEST FINGER FOOD EVER
I got this recipe from my boss. She made this dish and left it in the fridge for my friend and I while I was dog-sitting for her. It was so good we ate the whole thing within the first four hours that we were there. The ingredients are so versatile. If you don't like garlic stuffed olives omit them. If you don't like spicy, leave out the pepper, and feel free to add whatever sounds good to you!
Provided by I Cook Therefore I
Categories Greek
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except French bread.
- Eat as finger food and use the bread to dip into the amazing "infused" oil. Enjoy!
Nutrition Facts : Calories 380.1, Fat 21.8, SaturatedFat 6.7, Cholesterol 26.8, Sodium 1965.6, Carbohydrate 37.1, Fiber 3.2, Sugar 5.2, Protein 10.3
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