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Old 05-15-2005, 10:29 AM   #11
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Not sure but is string cheese actually moz. cheese? I don't have any right now so I haven't a clue. Anyway, when I made them at home this is what I did.

I just took the string cheese and cut them in half. I then made up a breadcrumb mixture with S & P and Italian Herbs. I then dipped them in and egg mixture and then coated them with the breadcrumbs. I fried them in veg. oil.

DH loves Moz. sticks and really like these alot. Another similar thing to do is the same thing but use frozen cheese filled ravioli (thawed of coarse). Thats DH favorite way to eat ravioli. Granted its not low fat but we only eat it maybe once every month or two.

As for a sauce to dip them in I really like Paul Newmans Marinara Sauce. Sometimes I'll make my own but really only like to do this when I have fresh summer tomatoes.


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Old 05-15-2005, 12:09 PM   #12
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Originally Posted by kitchenelf
I guess you could always just dip and fry to see how it worked. Dang, I'm hungry.
That's basically what I was thinking. I can see the value in being able to make up a load of these in advance, but I generally don't do that unless I'm anticipating a large party, which is extremely rare for me.

I need to get a deep fryer.

Darren Landrum

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Old 05-16-2005, 08:24 AM   #13
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Originally Posted by kitchenelf
when you go to freeze the sticks the bottom side of the mozzarella will be bare when you get them off the pan
Quick remedy...I'm just used to doing these in bulk restaurants, sorry. Take your time, let them sit in the bread crumb mixture for 5-10 minutes, till they are dry,put parchment paper on a flat surface container and lay them on the parchment.

Hope I maybe cleared any issues up. I'm sorry...I need to think more of the lines of home cooking at times.

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