#crispy Potato Fry

[eyeofnewtblog]

Things that happen at home:

Circa ten years ago

My dad: Hey! I got promoted!

Me and my mom:….ok but what is actually appropriate? Balloons. Helium is too expensive. All the frozen organic beef in the second freezer because dad is from a ranch family! Yes! We will cook! Meatballs buttered noodles, and meatloaf, lots of onions and maple syrup!

My dad: I’m going hunting as a celebration, I’ll be back with my filled antelope tag in a week and a half

My mom: Well, that solves that problem.

Me, a college student at the time: I literally have two pounds of potatoes, what do I do with this?

My mom: if you honestly can’t remember all the recipes I taught you, call my mom and dad for help. Do you…no, here’s the house phone, they’re going to love walking you through everything. Why are you asking Irish immigrants and their descendants for potato recipes? I love you sweetheart. I love you so much.

Me, now, looking at a potato: Who’s the bitch now? I can flay you seven ways from Sunday. You’re going to look like shit but taste amazing. Fuck yeah. Or you. Eh.

#humans are space orcs #potatoes #things that happen at home #potatoes are really really easy #oil or cream or butter #little bit of salt #45 minutes at 350 f and a golden brown crust #OR FRY IN ALREADY HOT OIL #deep fried #deep fried everything #murica #No seriously deep fry it its honestly golden and crispy and crunchy and wonderful

[buffetlicious]

Let’s say if you were invited to join me for dinner. Which one of these two packs of Economy Rice (菜饭) would you choose? Is it this box with lady's fingers stir-fry (okra), sliced pork and sweet & sour pork or the pack with sweet glazed hotdog & fries, crispy ikan bilis & peanuts and sweet & sour pork chop?

#Dinner #Takeaway #Packed #Economy Rice #菜饭 #Cai Png #Lady's Fingers #Okra #Stir-Fry #Sliced Pork #Sweet & Sour Pork #Hotdog #Fries #Potato #Sweet #Glazed #Ikan Bilis #Dried Anchovies #Crispy #Peanuts #Sweet & Sour Pork Chop #White Rice #Food #Buffetlicious

[bigfootswashingmachine]

made some parmesan potato wedge fries for dinner bc after watching Cannibalism the Show i am a bit hungie

#not to be from [REDACTED LOCATION] but potato wedges are the SUPERIOR fry shape. don't give me that shoestring bullshit #i want a CRISPY outside. FLUFFY inside. with some HEFT to it. and the SKIN ON.

[rocknrollerskates]

what kind of fries do you get when you get fries? regular curly waffle sweet potato frozen spiced?

#ic #food m #or any other kind of fry that's all the ones i can think of #i love a good crispy sweet potato fry with spicy mayo #or regular fries i just like them crunchy #i don't get the appeal of waffle fries i mean they have less surface area for salt than a regular fry #it's just a cool shape #curly fries are cooler

[goodhomekeepings]

Do you have a preferred dipping sauce for waffle fries, or do you enjoy them plain?

#cooking #delicious #recipes #food #waffles #potatoes #crispy #snacks #sauce #dips #homemade #fries #russet potatoes #frying pan #crunchygoodness

[parveens-kitchen]

A Tasty Tale of Rice, Peas, Potatoes, Greens, and Pomfret Fry Lunch Plate

Welcome to a gastronomic journey where the vibrant colors and diverse flavors of my lunch plate take center stage. Today’s culinary adventure features a delightful ensemble of rice accompanied by green peas potato kaarakuzhambu, keerai kootu, and Pomfret fish fry. Let’s dive into the symphony of tastes that awaits! 1. **Rice – The Pillar of the Plate:** The foundation of this meal is a mound of…

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#coastal #Crispy #culinary symphony #flavors #green peas #Healthy #keerai kootu #leafy greens #Lunch plate #Nutrient-rich #Pomfret fish fry #potato kaarakuzhambu #rice #simplicity #South indian #Spicy #Tangy #tasty tale

[changedebate]

Recipe for Crispy Air Fryer Cod Make your own fish fry at home on Friday nights! A guilt-free dinner can be made with air-fried, tender cod coated in homemade breadcrumbs.

#breading #fish-fry #dinner #coleslaw #potatoes #crispy air fryer cod #home

[laurenhinds]

Crispy Air Fryer Cod Make your own Friday night fish-fry at home! Tender cod encrusted with a homemade breading and cooked in your air fryer makes for a guilt-free dinner. 1.5 teaspoons seafood seasoning, 1/4 cup polenta, 1 teaspoon onion powder, 1.5 teaspoons garlic salt, 1/2 teaspoon paprika, olive oil cooking spray, 1 pound cod about 1-inch thick cut into 4 pieces, 1/4 cup all-purpose flour, 1/2 teaspoon ground black pepper

#breading #tartar sauce #potatoes #air fryer #fish-fry #crispy air fryer cod #cod

[gurkandbannis]

PERFECT FRENCH FRIES EVERY TIME

Rally are you ready for the most crispy french fries you will ever have🤩super crisp on the outside and perfectly soft on the inside🤤these are the best fries I have ever had and there is NO WAY I will keep them for myself😤so here is the recipie try them out and you will not regret😋😘 If you like what you see, feel free to comment below. We upload a video every single day so be sure to follow so you can take a part in our journey🥰🥰

#youtube #instagram #facebook #tiktok #linkedin #tumbler #food #foodie #tasty #delicious #yummy #deep #fry #potato #crispy #soft #perfect #season #summer #people #culture #lifestyle #daily #happy #smile #love #life #viral #goviral #video

[paye-tarecherche]

Hong Kong Sweet and Sour Pork

#Three different frying processes and a coating of potato starch are what give cubed pork loin its crispy texture. Bell peppers #fresh chiles #pineapple #garlic #green onions #and a basic sauce are added to it. pork #oil #texture #rice #pork loin #coating

[withabroken-heart]

REASONS NOT TO END IT ALL:

1) all the unreleased songs from your favourite artist

2) all the dogs and cats waiting to be loved by you

3) GOTTA OUTLIVE THE HATERS

4) THE HATERS GONNA BE HAPPY IF YOU DIE

5) potatoes. boil them, mash them, fry them up till golden and crispy

6) we got 2 more fnaf movies to go

7) dr. pepper

8) you have so many hugs left to give and get

9) you might eat your favourite meal tomorrow

10) keep telling yourself “not today.” one day you won’t have to.

please, REBLOG + ADD MORE REASONS!

#bsd dazai #bsd x reader #bungo stray dogs x reader #bungou stray dogs dazai #bsd chuuya #bungo stray dogs dazai #bungo stray dogs fanart #bungo stray dogs manga #bungou stray dogs #bsd fyodor #bsd atsushi #bsd rp #bsd akutagawa #mha x reader #mha fanfiction #mha bakugou #mha dabi #mha fanart #mha deku #mha oc #mha spoilers #mha #bnha hawks #bnha x reader #bnha dabi #taylor swift #taylornation #the tortured poets department #bsd fanart #the legend of zelda

[foodshowxyz]

Crispy Chicken Tenders with Béchamel Sauce

Ingredients:

Chicken Tenders:

1 pound chicken tenders

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs or panko

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying

Seasoned French Fries:

2 large russet potatoes, cut into fries

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

Salt and pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Chicken Tenders:

In one bowl, place the flour seasoned with garlic powder, paprika, salt, and pepper.

In a second bowl, have the beaten eggs.

In a third bowl, have the breadcrumbs.

Dredge each chicken tender first in the flour, then dip in the egg, and finally coat with breadcrumbs.

Heat oil in a large frying pan over medium heat and fry the chicken tenders until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Bake the French Fries:

Preheat your oven to 425°F (220°C).

Toss the cut fries with olive oil, garlic powder, paprika, salt, and pepper.

Spread out the fries in a single layer on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until crispy, flipping halfway through.

Make the Béchamel Sauce:

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for about 2 minutes until the mixture is pale yellow and bubbly.

Gradually whisk in the milk, and continue to cook, whisking constantly until the sauce thickens, about 5-7 minutes.

Season with salt, pepper, and nutmeg (if using). Cook for an additional minute and remove from heat.

Serve:

Arrange the chicken tenders and French fries on a plate.

Drizzle the béchamel sauce generously over the chicken tenders.

Optionally, garnish with parsley and ground black pepper.

#recipe #chicken #crispy chicken #gourmet #french fries #fries #food blogs #delicious #food #food pics #homemade #foodshow #cheese #bacon #snacks #dinner #bon appetit #elegant food #natural light #small plate #fast food

[pierog]

Hey! I have to ask because you seem like a good resource, I have never had a PIEROGI before, and want to know if you have any good recipes for them?

PIEROGI RECIPE from my babcia

ingredients: 10 medium sized potatoes 250g curd cheese, or a mix of ricotta and cream cheese 1 large onion salt and pepper sour cream, butter, & bacon to serve

and, for the dough: 4 cups white plain flour approx 1 cup of water tablespoon of olive oil (or you can buy round dumpling sheets from asian supermarket if lazy)

TO MAKE

peel, cut and boil potates until cooked

chop your onion finely and caramelise it in a bit of oil.. don't let em burn or they'll taste bitter

mash your potates and cheese. add the onion, salt and pepper, and mix very well. cover with glad wrap and set aside

in a mixing bowl add your flour and salt to taste. start adding the water or oil until you have a dough you can roll out very thinly

put a large pot full of water to boil, add one tsp of salt & a glug of cooking oil to stop the sticking

knead your dough a few times til it becomes elastic and easy to work with

lightly flour your work surface and, with a rolling pin, roll the dough as thin as possible, like 1-2mm. the thinner you can do this the yummier the final result, but work within your comfort zone, as you don't want the pierogi to split when boiling

use a glass to cut circles out of the dough

placing the circle of dough in the palm of your hand, stretch slightly and add a heaped teaspoon or more of the potato/cheese mixture. yummy!

stretch the dough around the mixture to seal into a dumpling, and place them on a floured plate

when you're ready, boil your pierogi about 5 or 6 at a time, making sure they don't stick to each other or the pan. boil til they float to the surface.

pull them out with a slotted spoon and lay them on a draining board to cool congrats! you have make delicious pierogi ruskie. you can eat them straight away, but i loooove to fry them all crispy in oil and butter... i hope this brings you so much love and dumpling

#this took ages to answer cos i was abroad but wanted to give you my best recipe ever #you can put anything in a pierog really but this is the classic mixture i grew up with #we make loads and loads of them in the months leading up to christmas #happy cooking op! thanks for the message #asked #pierogi #recipe #dumpling

[petermorwood]

As mentioned more than once, @dduane's Middle Kingdoms don't have potatoes. A frequent alternative is parsnips, and the fried cakes in that photo are the result of an experiment done earlier this week to see if parsnips can substitute for potatoes in our always-reliable potato cake recipe.

Yes, they can!

*****

Here's @dduane's recipe.

First peel three regular-sized parsnips. then top and tail them.

Chop them into chunks and boil them in about 2 pints (1 litre) of water.

Drain them and return to the pan: let them steam dry. Then, while still hot, mash them well with a hand masher and allow to cool completely.

As mentioned further down, parsnips retain more water than potatoes even after steam-drying, so DON'T use a food processor or other power appliance for mashing or the result will be parsnip wallpaper paste. However, a processor is ideal for the rest of the recipe.

Put 2 cups (500g) all-purpose flour and ½ tsp salt into the processor bowl, blip the pulse switch to combine them then add 1½ tsp baking powder and blip again.

Now add 3 tablespoons butter and blip the pulse switch until the butter is completely worked in and the whole mixture has a cornmeal-y texture.

Now add the cooled mashed parsnips.

Process with the flour mixture, pulsing at first, then continuously, until the mixture comes together in a dough.

(If yours behaves the way our recipe did, no additional liquid should need to be added. The parsnips hold onto a surprising amount of water even after being steamed dry.)

Flour a work surface, roll the dough out about 1/3 inch (1 cm) thick, and use a sharp biscuit cutter to cut out into rounds. Then heat cooking oil in a frying pan to medium heat and put five or six of the cakes into the hot oil.

Fry until the cakes begin to rise a little (usually 4-5 minutes) and are going golden brown Turn and fry the cakes on their other sides for another 4-5 minutes. Test one for doneness: if necessary, turn the cakes once more and give them another 5 minutes or so.

Then cook the rest of the cakes in the same way. When they're done cooking, drain on paper towels until they're cool. Eat fresh or, to keep them, put them in a biscuit tin or other airtight container.

They'll keep for a few days. The parsnip flavor mellows somewhat the day after you bake them.

Like their potato-cake cousins, they're very good split, toasted, buttered and topped with a slice of cheese or (and) salami. They also shine as an accompaniment to bacon or sausages; give the parsnip cakes a brief re-fry in the fat left from frying these, then serve alongside the fried meats, dressed with a splash of Worcester or HP sauce and maybe a dotting of Tabasco or similar.

Our next experiment will be to make this recipe with the addition of some crumbled crispy bacon, grated cheese, grated onion or a combination of same.

The experiment after that will be to see if this can become parsnip bread in the same way as Irish potato farls. I think it will... :->

#food and drink #food and cooking of the middle kingdoms #parsnips #potato cakes #parsnip cakes

[foodffs]

Shredded Potato Stir Fry (酸辣土豆丝) The potatoes are cooked until crispy, mixed with spicy chili peppers, powerful black vinegar, and a touch of sugar.

Recipe: https://omnivorescookbook.com/potato-stir-fry/

#submission

[kitchenwitchtingss]

PAN-FRIED LUGHNASADH CHICKEN

A delicious chicken dish to serve at the dinner table!

INGREDIENTS:

4 bone-in skin-on chicken thighs

1 tsp onion powder

2 tsp thyme

Salt and Pepper

2 tsp garlic powder

2 tsp paprika

1 tsp rosemary 

4 cloves garlic

1/4 cup chicken broth/bone broth

3 slices of bacon (if you don't want to use bacon, you can always use a couple of tabs of butter in replacement)

Season your chicken with onion powder, thyme, salt, pepper, garlic powder, rosemary, and paprika, and let sit to marinate.

In a cast iron skillet fry your bacon. Drain and set bacon aside. With the bacon grease still in the pan, Sear your chicken for about 5 minutes on each side until browned. If there is too much bacon fat in the pan you can always strain a little out before adding in your chicken.

 Remove the chicken from the pan. Add in chicken stock to remove all the crispy brown bits from the bottom of the pan. Add minced garlic, more salt and pepper, a sprig of fresh thyme, and a spring of fresh rosemary. Add back chicken and spoon sauce over them. 

Put the pan in the oven at cook at 375F for 20-30 minutes, or until chicken is cooked.

Top chicken with bacon in the skillet and serve with a hearty serving of scalloped potatoes, and veggies.

Have a blessed Lughnasadh!

#witches #witchy #kitchen witch #witch #magick #witchcraft #witches of tumblr #kitchen witch recipes #modern witch #modern witchcraft #lughnasadh #lughnasadh recipes #lammas