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Almost-Famous Green Bean Fries Recipe

Almost-Famous Green Bean Fries Recipe
Directions Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve. Prepare the beans: Fill a large bowl with ice water. Bring the broth to a boil in a saucepan over high heat. Add the green beans and cook until tender, about 5 minutes. Whisk the egg and milk in a shallow bowl. Line a baking sheet with parchment paper. Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Photograph by Yunhee Kim

http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-green-bean-fries-recipe.html

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Greek Quesadillas Though we love spending time in our kitchen, most weeknights we’re not up for much of a challenge. We generally save our cooking adventures for the weekend (though sometimes we find some unexpected mid-week inspiration!). Here’s some mid-week inspiration for a dish that’s incredibly easy to put together, but seems inspiring none the less. (And, you can capitalize on local winter greens, if they’re readily available in your area!) Quesadillas are a common go-to meal for us, but we’d never tried them with Mediterranean flavors. Turns out the quesadilla lends itself well to ethnic interpretations (much like our experiments with Mexican and Greek pizza).

Almost-Famous Bloomin' Onion Recipe : Food Network Kitchens See how to slice a Bloomin' OnionCombine all of the dip ingredients in a bowl, cover and refrigerate.Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals."

Savory Sweet Life - Easy Recipes from an Everyday Home Cook - StumbleUpon aramelized onions… need I say more? What’s a girl to do when she has a package of puff pastry staring at her each time she opens the door to her freezer? Well my friends, it’s your lucky day because I’m about to share with you an onion tart fancy enough to serve at your next dinner party and simple enough to enjoy at home any day you’d like. There is something magical about caramelized onions. Best-Ever Chicken Tenders Our quickest, easiest and crunchiest chicken tenders ever—thanks to one special ingredient: Progresso® plain panko crispy bread crumbs. Make room in your cupboard for Progresso® plain panko crispy bread crumbs. These Japanese-style breadcrumbs are the secret to creating perfectly light and wonderfully crispy chicken strips any night of the week—no frying required. Here, the Betty Crocker Kitchens share 13 new recipes for signature strips—with flavors ranging from wild to mild—and dips, all ready for the dinner table in just 30 minutes.

Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip.

veg manchurian dry recipe, how to make dry vegetable manchurian veg manchurian dry recipe with step by step photos – an indo chinese starter dish of fried veg balls in a spicy, sweet and tangy sauce. veg manchurian is one of the dishes that we order when we have a dinner in a chinese restaurant. its one of my favorite chinese dishes from childhood and a recipe i would make from my teens. this veg manchurian recipe as the title suggests is a dry version. there is no gravy in the recipe. on occasions i make this dry version as a side dish with veg noodles or mushroom noodles. the veg manchurian gravy version i make with steamed rice or veg fried rice. the only time taking part in making vegetable manchurian is the grating/chopping the veggies. so the recipe does take time to prepare with frying the vegetable balls and then preparing the sauce. for less work you can make the veg balls a day before and use them the next day.

Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! Willow Bird Baking - StumbleUpon I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?), you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow). It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such. I have protested this development with various hot teas, soups, and my favorite home remedy suggested by readers: complaining. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! Jalapeno Artichoke Party Dip This dip has many uses. Most of the time, it is an appetizer, served with tortilla chips. However, it is equally good served with carrot and celery sticks, makes a lovely burger spread, and really jazzes up a wrap sandwich. I’ve even mixed it into plain rice with a handful of leftover chicken tossed in.

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