JAPANESE LILY RECIPES

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WHITE LILY® LIGHT AND FLUFFY BISCUITS | ALLRECIPES



White Lily® Light and Fluffy Biscuits | Allrecipes image

These light and versatile biscuits come together so easily and are ready to eat in no time.

Provided by White Lily

Categories     White Lily®

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 12 biscuits

Number Of Ingredients 4

2 cups White Lily® Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour
¼ cup Crisco® All-Vegetable Shortening
¾ cup buttermilk
2 tablespoons butter, melted

Steps:

  • Heat oven to 475 degrees F.
  • Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.
  • Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.
  • Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.

Nutrition Facts : Calories 126.4 calories, CarbohydrateContent 15.4 g, CholesterolContent 5.7 mg, FatContent 6.1 g, ProteinContent 1.9 g, SaturatedFatContent 2.3 g, SodiumContent 263 mg, SugarContent 0.7 g

PANKO FRIED CALAMARI RECIPE | FOOD NETWORK



Panko Fried Calamari Recipe | Food Network image

These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.

Provided by Food Network

Categories     appetizer

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 10

2 pounds cleaned squid, cut into rings, see Cook's Note*
6 egg whites
3/4 cup all-purpose flour
2 1/2 cups panko, see Cook's Note**
Kosher salt
1 small fresh lotus root, peeled and thinly sliced, see Cook's Note***
1 green papaya, peeled and julienned
1 orange, juiced
1 Thai chile, finely chopped
1/4 teaspoon kosher salt

Steps:

  • Preheat the deep fryer to 375 degrees F.
  • Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko, 1 piece at a time.
  • In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately.
  • Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water.
  • Add lotus root, julienned papaya, orange juice, Thai chile and kosher salt. Mix well.
  • Let stand for 15 minutes before serving.
  • Yield: 2 cups

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