Microwave Potato Chips — Really! I like to think of myself as a glass-half-full kind of gal.
I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations. And I’m optimistic that one can do anything one sets one’s mind to — or at the very least get darn close to it. But when I stumbled upon a recipe early last year in Eating Well magazine for making potato chips in the microwave, I balked. Avocado Fries With Cilantro Lemon Dipping Sauce. A couple weeks ago I went out to an improv comedy show with my friend Alana, (the same one from the Blue Velvet Cake post).
We met up early beforehand and walked around Hollywood until we found a fun Irish pub to have a few snacks at before we went over to the show. I look at the menu and ordered the avocado fries, thinking they were french fried served with some kind of guacamole dip or with chunks of avocados sprinkled over them. When I got them they looked just like normal, thick, breaded pub fries. Then I bit into them...and I realized that I was in heaven. Yes, they were slices of avocado, breaded and deep-fried. Guaranteed Crispy Sweet Potato Fries & Sriracha Mayo Dip. Right here, right now I am going to teach you how to make crispy sweet potato fries.
But first … Let’s get one thing straight. A sweet potato french fry is not a real french fry. I like them, I’ll eat them … but they’re not a real french fry. They are french fry substitutes to be eaten when a real french fry can’t be found. Yes, I know. I have been eating, making and lusting after french fries for as long as I can remember. Best way to eat a french fry?
But … if you’re on some sort of stupid meal plan, or you’re all out of regular potatoes, or you just feel like having something a little different, why wouldn’t you cook up some Sweet Potato French Fries? Because they’re soggy messes. I’ve oven baked them, par boiled them and deep fried them and they don’t get crispy. Finally, I’ve figured out how to make crispy sweet potato fries and the best part is you can do them in the deep fryer or the oven! But like with most things, you’re more guaranteed if you do them in the deep fryer. See? Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney Recipe : Giada De Laurentiis. Prev Recipe Next Recipe Loading Video...
Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney Recipe courtesy of Giada De Laurentiis Show: Giada at Home Episode: Football Weekend Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney 19 Reviews. CREAMY BACON CARBONARA. When I die and go to heaven . . .
I sure hope they’re serving this. If you want a fast but ultra delicious meal in just minutes, this is the dish. The sauce is creamy, cheesy and crazy good! You could easily add chicken, ham or any vegetable you would like. It’s soooooo simple, that I figured you didn’t need any pictures to make it. This recipe comes from The Kitchen Bitch Cookbook. “That’s even worse than the name of this blog!” I could easily consider this my favorite meal. Creamy Bacon Carbonara 2 eggs ¼ cup Cream or Heavy Cream (Whipping Cream) ⅓ cup Parmesan Fresh diced Parsley or dried flakes ¼ tsp. Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl.
Notes: I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked. 2 eggs 1/4 cup Cream or Heavy Cream (Whipping Cream) 1/3 cup Parmesan Fresh diced Parsley or dried flakes 1/4 tsp. 1/2 tsp Red Pepper flakes *(I doubled the Sauce recipe, and it was perfect) Easy stuffed chicken breasts with parmesan and basil filling. El Secreto de las Papas Fritas: Crocantes y suaves. Las papas fritas (también conocidas cono papas a la francesa) han sido siempre un acompañante clave de variedad de comidas y platos; y aunque su origen y antigüedad no están bien definidos, son muchas las veces en que nos vemos en apuros para lograr en nuestras preparaciones las papas fritas tomen su característica textura crocante por fuera y suavidad por dentro, obteniendo como resultado papas quemadas, demasiado duras, demasiado blandas o con demasiada grasa, lo que finalmente las hace poco apetecibles.
Hoy conoceremos una preparación que nos permitirá lograr con facilidad unas papas fritas crocantes, consistentes, suaves y sin mucha grasa… Ingredientes: Papas, de tamaño mediano-grande Aceite de girasol u oliva. Lighter Sesame Chicken. Daphne Oz's Shoestring Frizzled Onions.