vegetable oil

Chef Jamie Roraback makes spicy roasted potato soup with cheddar cheese.

Chef Jamie Roraback makes a fall apple salad with sweet and spicy pecans and roasted butternut squash “croutons.”

Connecticut Gov. Ned Lamont has vetoed three bills, his first since taking office.

Chef Tyler Southwick makes scampi sauce.

Chef Jamie Roraback makes a quick and easy vanilla-sour cream cake.

Chef Jamie Roraback makes crispy chicken with a maple chipotle glaze.

Chef Jamie Roraback makes crispy fish tacos with chipotle mayo.

Chef Jamie Roraback makes crispy baby cabbage bites.

Chef Jamie Roraback makes crispy baby cabbage bites.

Tim Scott and Scott Kluger from Hartford Baking Company showed us how to make stuffing from scratch.

Tim Scott and Scott Kluger from Hartford Baking Company showed us how to make stuffing from scratch.

Chef Jamie Roraback makes pumpkin pie spring rolls with ginger sugar.

Chef Jamie Roraback makes pumpkin pie spring rolls with ginger sugar.

Ingredients: 2 Cups All Purpose Flour 1 tsp. Baking Soda ½ tsp. Salt 2 Cups Milk 2 Egg Yolks 2 Egg Whites-room temperature Pinch Cream of Tartar As Needed Vegetable Oil for Frying As Needed Powdered Sugar for Dusting After Frying Instructions: Combine and sift the flour, baking soda, and salt in a bowl large enough to accommodate the remaining…

For the Fried Calamari Ingredients: 3/4 Cup All Purpose Flour ¼ Cup. Cornstarch 1 tsp. Baking Powder 1 Egg 2 Tbsp. Milk or Water ½ Lb. Calamari-cleaned, cut into small rings Fine Sea Salt and Black Pepper to taste Vegetable Oil for Deep Frying Instructions: Heat an 8” deep pot filled less than halfway with vegetable oil until 375°f. (Use…

Ingredients: 1 Tbsp. Vegetable Oil 1 Cup Onioins-thinly sliced ½ Cup Sweet Chile Sauce 2 Tbsp. Rice Vinegar 1/2 Lb. Cooked Turkey Meat-cut into thin strips 8 . Lettuce Leaves-bibb, romaine, etc., washed, dried 1 1/2 Cups Cooked Asian Rice 1 Cup Shredded Carrots 4 Tbsp. Cilantro Leaves-rough chopped or torn For Garnish Lime Wedges Instructions: Heat a sauté pan…

Ingredients: 1 ¾ Cups Diced Winter Squash-1/2” pieces (butternut, acorn, pumpkin) 3 Tbsp. Melted Butter ¼ Cup Sugar 8 Thin Spring Roll Wrappers-(not egg roll wrappers) 5”-6” Square Size 1 Egg- beaten with 2 Tbsp. water for an egg wash Vegetable Oil for Deep Frying as Needed ½ C. Sugar mixed with 2 tsp. Ground Cinnamon to dredge spring rolls…