Texas Style Fryer Recipes

FRIED CABBAGE TEXAS STYLE

Steps:

• Place the shredded cabbage into a large bowl, and sprinkle the sugar over it. This will remove the excess water from the cabbage. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving grease in skillet.
• In a small bowl, mix together the cornbread mix and cayenne pepper. Stir into the cabbage until well blended. In the skillet the bacon was cooked in, saute onion and jalapeno in the hot bacon grease until tender. Stir in cabbage, and season with salt and pepper to taste. Cook until the cabbage wilts, about 15 minutes. Stir in crumbled bacon, and serve immediately.

TEXAS-STYLE FRYER

Steps:

• Combine seasoned salt and pepper; rub inside and outside of chicken. Place chicken on rotisserie rod on grill with a drip pan according to manufacturer's directions. In a small saucepan, saute garlic in butter until tender. Stir in broth and lemon juice. Pour into drip pan and place under chicken. Baste with sauce every 15 minutes for 1 to 1-1/2 hours or until juices run clear. Additional broth may be added to basting sauce if necessary.

TEXAS STIR-FRY

Steps:

• Heat oil in large skillet or wok.
• Stir-fry chicken with chili powder until lightly browned.
• Remove with slotted spoon; set aside and keep warm.
• Add onions and garlic to drippings, stir-fry 30 seconds.
• Add remaining ingredients (except rice) and stir-fry until completely heated.
• Add chicken and cook until heated through.
• Serve over Texmati/basmati rice.