Crispy

2 medium russet potatoes Butter-flavored cooking spray 1 tablespoon minced fresh rosemary 1/8 teaspoon freshly ground black pepper Directions Preheat the oven to 375 F. Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about 1 hour. Carefully — potatoes will be very hot — cut the potatoes in half and scoop [...]

Our recipe for this week comes from another one of our more recent releases, The Lebanese Cookbook by Hussien Dekmak, owner and head chef of Le Mignon in London. Says Dekmak:This is always a favorite at my restaurant, Le Mignon. You can use either brown or green lentils, but I find that brown lentils give a much better result.moujadaraServes 4generous 1 cup brown or green dried lentils, rinsed1/4 cup olive oil1/2 small onion, finely chopped1/2 cup basmati ricesalt and black pepper1 teaspoon ground cuminfor the crispy onionsvegetable oil4 tablespoons sliced onionPlace the lentils in a deep saucepan, cover with water and bring to a boil. Boil for 20 minutes, then drain and set aside.Heat the olive oil in a lidded saucepan, add the chopped onion and fry until browned. Add the rice, cooked len

Another good food you can order in cha chan tans is lai yao chu tsai bao (pmp), ie crispy buns with butter and milk. This good snack is served at Tsui Wah, famous restaurant located both in Central (just next to Lan Kwai Fong) and Causeway Bay. Not sure whether it’s a typical Hong Kong [...]

Franchise atau waralaba ma-kanan memang tak ada matinya. Salah satu waralaba yang menjanjikan kerenyahan makanan plus nikmatnya laba adalah Red Crispy. Public Relation Global Red Crispy Ichwan menjelaskan, omset minimum yang ditawarkan bisa mencapai Rp 1 juta per hari untuk jenis franchise cafe & resto. Namun untuk jenis counter, omset minimumnya sekitar Rp 250 ribu per hari.”Memang bervariasi tergantung jenis franchisenya,” katanya sperti dikutip detikFinance. Salah satu keuntungan waralaba ini adalah si investor dibebaskan dari kewajiban franchise fee dan royalti fee. ”Jadi investor tinggal fokus saja ke usahanya," jelasnya.Waralaba ini berada di bawah bendera PT Red Crispy Internasional, yang merupakan anak usaha MagFood Red Crispy. Dalam menjalankan usaha Franchise, MRC tidak lan

Franchise atau waralaba ma-kanan memang tak ada matinya. Salah satu waralaba yang menjanjikan kerenyahan makanan plus nikmatnya laba adalah Red Crispy. Public Relation Global Red Crispy Ichwan menjelaskan, omset minimum yang ditawarkan bisa mencapai Rp 1 juta per hari untuk jenis franchise cafe & resto. Namun untuk jenis counter, omset minimumnya sekitar Rp 250 ribu per hari.”Memang bervariasi tergantung jenis franchisenya,” katanya sperti dikutip detikFinance. Salah satu keuntungan waralaba ini adalah si investor dibebaskan dari kewajiban franchise fee dan royalti fee. ”Jadi investor tinggal fokus saja ke usahanya," jelasnya.Waralaba ini berada di bawah bendera PT Red Crispy Internasional, yang merupakan anak usaha MagFood Red Crispy. Dalam menjalankan usaha Franchise, MRC tidak lan

We went to dinner with a few of the administrators of the EMBA program from Bradley University. Do to several slight miscommunications, we were waiting quite a while for them.The waiter brought a Crispy Masala Roomali to our table to munch on. We told him it looked fantastic but we hadn't ordered anything yet. "With our compliments." Very nice.What is Crispy Masala Roomali? It's like the Indian version of nachos. There one large crispy roti, spread with tomatoes, cilantro, onion and crispy corn thingies.Very messy to eat, but otherwise, not bad!

1 French baguette, cut into diagonal 1/2 inch slices 1/4 cup olive oil 1/4 cup butter or margarine (beware, margarine is watery) 2 cloves garlic, minced salt and pepper to taste 1/4 cup grated Parmesan cheese Set the oven to broil at 425 degrees F In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat. Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

24 shucked oysters (about 1 cup, or 8 ounces) 3/4 cup buttermilk 6 strips bacon About 6 tablespoons olive oil, divided 1/4 cup finely chopped red onion 1/4 cup red wine vinegar 1 tablespoon water Scant 1 teaspoon granulated sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup white or yellow cornmeal 5 cups mixed greens or mesculum 1/4 cup chopped sweet red pepper Preparation Stir oysters together [...]

What is it that motivates you when you feel little low? Or what is that you do, when you have some time on hand? For me, its always been leafing through the many cookbook collected and mostly through the files that I created with so much care and affection. When I feel a want for motivation or have a min to spare, I take out my file and lovingly go through each page. Caressing on the pages, with a strange feeling flowing through the veins, looking at those delicately created and artistically presented food, boosts me like nothing. Food, I believe is the sustenance that gets everybody going and one that is created and given with much love, makes up for everything in this world. Be it preparing and enjoying it, I have learnt from my family. Be it anything, Amma always puts in lot of thought

Thai Food INGREDIENTS:Water Convolvulus 200 grams tiger prawns 100 gramsegg, lightly beaten 1crisp-fried shallot 1 tbsp tempura flour 3/4 cupssalt 1/4 tsp very cold water 3/4 cupsvegetable oil for deep-frying 4 cupsThai Food DRESSING: roasted chili paste 3 tbsppalm sugar 1 tbspcoconut cream 3 tbspfish sauce 2 tbsplime juice 2 tbsp..Thai Food PREPARATION:..1. Mix the coconut cream, roasted chili paste, sugar and fish sauce together and bring to a boil. Remove from the heat, allow to cool slightly, add the lime juice and stir well.2. Add the salt to the flour and gradually add the cold water stirring until the mixture becomes a smooth batter.3. Wash the Water Convolvulus and cut into short lengths about 2" long. Separate the tips, and halve the stalks. Wash the prawns, shell and remove the

Thai Food INGREDIENTS:Water Convolvulus 200 grams tiger prawns 100 gramsegg, lightly beaten 1crisp-fried shallot 1 tbsp tempura flour 3/4 cupssalt 1/4 tsp very cold water 3/4 cupsvegetable oil for deep-frying 4 cupsThai Food DRESSING: roasted chili paste 3 tbsppalm sugar 1 tbspcoconut cream 3 tbspfish sauce 2 tbsplime juice 2 tbsp..Thai Food PREPARATION:..1. Mix the coconut cream, roasted chili paste, sugar and fish sauce together and bring to a boil. Remove from the heat, allow to cool slightly, add the lime juice and stir well.2. Add the salt to the flour and gradually add the cold water stirring until the mixture becomes a smooth batter.3. Wash the Water Convolvulus and cut into short lengths about 2" long. Separate the tips, and halve the stalks. Wash the prawns, shell and remove the

Fries Snacks are popular streed food among people in Indonesia. Usually, in the afternoon, there is minimal one seller in one street sell these fries snacks. Fries snacks make from flour as main material, and vegetables, tuber, fermented soy bean cake (tempe), tofu. Fries is coziest eaten with fresh cayenne or chili sauce. But often fries can not feel Crunchy and Crispy, very quickly thus

It was on the same day after we visited Village Park, in DU. We finished a nice lunch, not too heavy, and we were walking back to the car. And when we looked up and saw a huge sign, 1A Crispy Puffs. For an instance I thought it was a huge billboard. When we walked towards it, we were very surprised to find a shop in DU, selling only puffs and tarts.Since we all baru habis makan lunch, we decided to but them puffs and tarts to go.Their box is a work of art on its own. Its like a little puzzle as to how they close the lids in so many layers.We decided to try just a few flavours, 3 to be specific because they were not exactly cheap. Starting at RM1.80 each to about RM2.60, I must say they are the most expensive tarts/puff I've had. However, still a fraction of the costs of most Meat

Ingredients :2 tablespoons extra-virgin olive oil, divided2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices1/2 teaspoon salt, divided1 medium shallot, thinly sliced2 teaspoons rice vinegar1/4 cup buttermilk2 7-ounce cans boneless, skinless salmon, drained4 cups arugula1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.2. Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.Tips :In a kind of updated homage to Swiss rosti, this light salad combines things we love: a bed of crispy potatoes, some deliciou

Carl's Jr. Bacon Swiss Crispy Chicken SandwichIf you love crispy chicken sandwiches - and especiallyif you don't live in the West - you'll want to try outthis clone of the tasty Carl's Jr. creation. The recipemakes four of the addicting chicken sandwiches from theCalifornia-based chain, but will also come in handy formaking a delicious homemade ranch dressing. Try usingsome lean turkey bacon, fat-free Swiss cheese, and fat-freemayonnaise if you feel like cutting back on the fat.Then you can eat two.Ranch Dressing1/3 cup mayonnaise2 tablespoons sour cream1 tablespoon buttermilk1 1/2 teaspoons white vinegar1 teaspoon sugar1/4 teaspoon lemon juice1/8 teaspoon salt1/8 teaspoon parsley1/8 teaspoon onion powderdash dill weeddash garlic powderdash ground black pepper2 teaspoons hot water1/2 teaspoon unflavored gelatin6 to 8 cups vegetable shortening1 egg1 cup water1 cup all-purpose flour2 1/2 teaspoons salt1 teaspoon paprika1 teaspoon onion powder1/8 teaspoon garlic powder4 chicken breast

Goreng pisang is best to eat when it's hot. Why? cos it's still crispy, when it's cold it will turned soft and doesn't taste that nice anymore. If you happened to eat a goreng pisang that still crispy and crunchy when it's cold or after few hours u bought it, don't ever buy from that stall anymore!!This was told by FL's customer when he went to east malaysia for his business trip. The customer said if the goreng pisang is still cripsy after a few hours, it means there's straw in it! STRAW???!!! yes, that's right. He said those goreng pisang seller, they cut the straw into small small pieces and fried with the goreng pisang. By doing this, their goreng pisang will always be cripsy even it's cold and thus attract more customer!!scary right! i don't know how true is this, but i think i believed what he said lar. so, just beware!

Spicy and crispy potato fry recipe ingredients2 - 3 large red potatoes or 6 small red potatoes1 tbsp red chilli powder1/2 - 1 tbsp amchur powder( dry mango powder )4-5 tbsp oilSalt to tasteRead the rest of the recipe at Curry in Kadai.

Today I got to eat what I had used to eat, something cooked by my mother when I was a kid. It was fried crispy shallots. The picture above shows the fried shallots cooked by my sister. She had inherited my mother’s cooking skills. She can cook lots of good food. Everyday she cooks. She bakes cakes, makes cookies, cooks all sorts of food. She is as good as my mother. I have not eaten such tasty fried shallots for a long time, more than 5 years at least! When I was young, I used to eat them with noodles. Today I ate Mian Xian and I ate it with it. It was so yummy. These are not good and expensive food, but to me, they are so tasty and it was such a pleasure eating them. I have not thanked my sister yet! May she feels it! I would love to eat this Mee Tai Mak which I had cooked today. But I bought a packet, and after I cooked them, it was sufficient for three people. So I ate Mian Xian instead.

We'll use elements of the Carl's Jr. Bacon SwissCrispy Chicken Sandwich clone recipe to whip up oneof the other Carl's Jr. crispy chicken sandwiches,because I always say you can never have too much crispychicken. This fried chicken breast sandwich includeslettuce and tomato, and is slathered with a clone of Carl'stasty ranch dressing. Use the recipes together and youcan easily serve up two different sandwich clones fordifferent tastes, with little extra effort. And you dinerswill be so impressed. Ranch Dressing1/3 cup mayonnaise2 tablespoons sour cream1 tablespoon buttermilk1 1/2 teaspoons white vinegar1 teaspoon sugar1/4 teaspoon lemon juice1/8 teaspoon salt1/8 teaspoon parsley1/8 teaspoon onion powderdash dill weeddash garlic powderdash ground black pepper2 teaspoons hot water1/2 teaspoon unflavored gelatin6 to 8 cups vegetable shortening1 egg1 cup water1 cup all-purpose flour2 1/2 teaspoons salt1 teaspoon paprika1 teaspoon onion powder1/8 teaspoon garlic powder4 chicken breas

Mexican food is famous for its crunchy taste, beans, gaucamole, sour cream and spice! So as we continue to get scattered showers here in CA, hot and crunchy Tacos are something that one enjoys eating. And though you'd find a Taco Bell at almost every nook and corner of the universe, making these tacos at home is not only easy, but the vegetarians can be sure there's no meat sauce in them as you make them in the safety of your own home. Kids would love this delicious food, and with beans, lettuce and avocado, it is also healthy upto a certian extent! And they are not at all time consuming as one stop at the supermarket can get you most of the ingredients. Its pretty much the assembling that you do at home, so you can serve dinner in a jiffy!Ingredients8-12 Taco shells (for the more adventurous, I have the shell recipe below)2 cans of refried beans (same as kidney beans, and they don't have any beef in it)1 small packet of sour cream1/2 cup gaucamole sauce6-7 large tomatoes - boiled1/

I usually serve this Spicy And Crispy Aloo Fry as Appetizer and this is my husbands favourite dish. He can finish the whole bowl just like some snack. His grandma told me 'You need not cook any fancy... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

2 egg whites 1 1/4 c. finely chopped cashew nuts 2 whole chicken breasts, skinned, boned and thinly sliced 2 c. peanut or vegetable oil 1/4 c. cornstarch 1 tsp. sugar 2 tsp. salt 1 1/2 tbsp. dry sherry In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.

1 1/2 lbs. chicken wings, disjointed 1 med. egg 1/2 c. soy sauce 2 tbsp. garlic powder 1/4 tsp. ginger powder 1 med. onion, finely diced 2 c. finely crushed corn flakes Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13″x9″ baking dish. Yield: 24 appetizers.

This was Thursday night’s dinner, and it was really quite good. (We also had a fruit salad, in case you’re worried that we eat nothing but fried meat and starch. That is actually my husband’s fondest dream, but I am one woman army of Five a Day-ism). Both recipes come from the August issue of “Food & Wine.” The Crispy Pork is a version of a dish traditionally made with veal, called Cutolleta alla Milanese that was the default meal for my brother and me when we traveled in Italy as children. No Osso Bucco or mystery sausage for us, thanks. I was gratified to see that my son loved it just as much as his uncle and I did 30 years ago. Note for Beginners: Neither of these dishes is particularly difficult, but you will need to plan ahead if you want to make them at the same time. Have all of your risotto ingredients measured and ready, from broth to butter, and have your cutlets breaded before you begin the risotto. You can begin to heat the oil for the cut

A weekend blog is long overdue.I’m sure you’ve all gone into withdrawals, because without them you’re bound to gag yourself with boredom.Or maybe because of them you’ll gag yourself with boredom.Hmm, well, either way – It’s a weekend blog!FridayI came home from work to find 21 calves in our backyard. I had to ‘shoo’ them out the gate, but not before they tried to gang up on me because they thought I was there to feed them. I think one copped a feel on my ass. It shouldn’t surprise me, they are Al’s calves after all.Al came home shortly after with a friend, who stayed the night at our house. Going through a nasty separation, Al took his mind off of it with loads of alcohol, a 4 wheeler and some rather nasty smelling mud.I was tempted to make them strip and spray them down with the water hose before tracking that crap inside my house, but since it was his friend’s first time over – I didn’t want to scare him too much. SaturdayMade some extra crispy bacon and tes

Just a easy salad today. Fry 2 crispy chicken breast brown in some hot butter. You can make crispy chicken breast yourself by dipping the chicken breast in 1 beaten egg, and then dipping in cornflakes. But I did it the easy way and bought them in the supermarket. Cool down the crispy chicken breast and chop the crispy chicken breast in little pieces. Finely slice 1 grilled red pepper. Add 300g mixed lettuce into a bowl and add the crispy chicken breast pieces and the red pepper. Toss it well. Serve with a saladdressing and oven chips. Enjoy!

Today was my first day at the new job, so we had leftovers! Yay leftovers! Let me tell you about our tasty dinner last night, and by default, our yummy leftovers! We'd watched this particular episode (Newport, Rhode Island) of Giada's Weekend Getaway on the Food Network last week, and made a note to print out this recipe. While I don't remember much else from the episode other than the wee

Daim is a Swedish chocolate bar which I like very much. It is a thin bar, covered with a thin layer of milk chocolate. Crunchy, because inside the milk chocolate layer, there is hardened caramel. The caramel is not enjoyed by everyone because it has a tendency to get stuck between the teeth. However, Daim works very well in desserts.I believe Daim can be purchased in other countries too, for instance Denmark, Finland, France, Germany, Norway and United Kingdom. If there is an IKEA store near you, there might also be a Swedish food market, where you are able to purchase the Daim bars. Perhaps they sell the Marabou milk chocolate brand too. I use that brand for this chocolate mousse recipe.Anyway, there is always the possibility of ingredient substitution.INGREDIENTS:serves 4-6* 200 g of Marabou or other light milk chocolate* 3 organic free-range egg yolks* 3 dl (300 ml) whipping cream* 2 Daim barsDECORATION:whipped cream, chopped pistage almonds, chopped Daim bars, finely grated orange

-YOU CAN'T KEEP A GOOD SN[B]ITCH DOWN-Today, Nicole Richie's driving-under-the-influence trial was delayed AGAIN, until Aug. 16 so a defense expert can challenge evidence in the case. BY the time she goes on trial, she won't be able to hide the fact that she is pregnant with my baby. (source)Check out my baby's mama in the latest UK edition of Marie Claire:Healthy....ier .But you wanna see healthy?...check out this pic from the latest season of Mo'Nique's F.A.T. Chance:sexual.

I can eat Dosa all days, any time of the time and everyday. I can write a book on my passion and experience with Dosa. Amma tries out many varieties of Dosa, especially for me. And my all time favorite dosa variety is Adai. The thin crispy Adai with tempting Coconut chutney is just out of the world. Unfortunately my hubby dear and Dad don't prefer this much. So we make it whenever they don't have food at home. Yesterday, I made Adai for dinner and convinced hubby dear that its not Adai but Dosa made from combi of pulses. He saw and said I cheated him, still after eating it said it was very tasty.Here you go for the adorable AdaiSoaking Time : 3 hrsCooking Time : 10 minsCuisine : Tamil NaduIngredients neededRaw Rice - 400 gmsToor Dal - 75 gmsBlack Gram - 75 gmsBengal Gram - 75 gmsFenugreek - 5 gmsRed chillis - 5Hing - a pinchSalt to tasteOilGarnishingCumin seedsMethod to prepare:Soak Rice and all the grams for 3 hrsGrind Rice first. It has to be little coarse and not a fine paste. Th

Screw Pine 300 g. paring, cut to look like dice 1 cm Cucumber 200 g, throw away its seed, cut to look like dice 1 cm Head Lettuce 100 g, torn up Green paprika 100 g, throw away its seed, cut to look like dice 1 cm Red paprika 100 g, throw away its seed, cut to look like dice 1 cm Red tomato, 2 pieces, cleave become 6-8 pieces. Throw away its seed Sauce : 75 g butter / margarine 20 g wheat-flower 200 ml of soy milk / milk of almond 2 egg yolk, shake it ½ teaspoon mustard sauce ½ teaspoon pepper powder 1 teaspoon salt 2 tablespoon of sugar castor ( with smooth item) 2 tablespoon of lemon orangeade Sauce : heat the butter, mix with wheat-flower. Swirl it for a few minutes, add soy milk / almond little by little, swirled at the same time. Cook it till the dough become slippery, turn off the fire. Add  egg yolk, swirl till flatten, striking fire. Continue to cook till the ripeness, lift it. Pour mustard sauce, pepper powder, salt, sugar, and lemon orangeade. Swirl till flatten Arrange s

For many families their holiday tradition includes the baking of cookies. Ours is no different. Each year Christmas brings Springerles, Lebkuchen, M&M Chocolate Chip Cookies, Rum-Balls, Fruit Cake Squares, and of course Spritz cookies. The following is my grandma’s recipe handed down through the family. It yields a light and crispy cookie. She always makes them into trees, wreaths, and flowers. Of course you can make them any shape you desires. Ingredients 1 C Crisco 3/4 C sugar 1 egg 1 tsp lemon extract 2 1/4 c flour 1 tsp salt 1/2 tsp baking powder Instructions Pre-heat oven 400* 1. Cream Crisco and sugar together. 2. Add egg. 3. Add lemon extract. Make sure all ingrediants to this point are combined thoroughly. 4. In a seperate bowl, combine flour, salt,and baking soda. 5. Add flour mixture a little at a time to the sugar mixture. 6. Add food coloring by procedure mentioned above. 7. Once worked evenly through, place bag in fridge to chill dough for 10 minutes. 8.

One of my favourite foods is salmon, be it smoked, sashimi, grilled, baked, fried. The smell of freshly pan fried salmon, with mouth watering crispy skin, where it melts in your mouth, together with the tender medium-rare flesh, and rich succulent flavours. It’s amazing how it can be so effortlessly prepared and eaten it in so many different ways. High in protein and low in saturated fats, it even has the benefit of being rich in omega 3 essential fatty acids that help fight diseases. For a balanced diet it’s recommended to eat fish twice a week, and this can be done easily with such an simple recipe.    2 salmon fillets, skin on 3 tsp olive oil Freshly ground salt and pepper Scale salmon fillets, and remove any bones, wash and pat dry with paper towel. Season salmon on both sides with salt and ground pepper. Heat olive oil in non stick fry pan on high heat, add fillet to hot pan skin side down, cook for 3 minutes, or until crispy. Turn and cook for further 1- 2 minute

1 whole frying chicken, cut up6-8 cups vegetable oilMarinade4 cups water1 tablespoon salt1/2 teaspoon MSG (see Tidbits)Coating1 egg, beaten1 cup milk2 cups all-purpose flour2 1/2 teaspoons salt3/4 teaspoon pepper3/4 teaspoon MSG1. Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350 degrees.2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).4. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie

The secret to crisp and crunchy fries is in the heat. This recipe is for pan fries, which are tasty and better for you than deep-friedSteps:1. Chop potatoes into wedges.2. Boil in salted water for about 10-12 minutes.3. Drain water from the potatoes.4. Place on a shallow baking tray with lots of olive oil (don't use extra virgin, it will smoke) and toss them around in the oil until completely coated. Canola oil also works.5. Put it in the oven at 425-450ºF.6. Periodically toss them around as they bake, scoop and flip with the implement of your choice.The minute they are almost done, jack the temperature up to 500 degrees--seriously--and cook for just a few more minutes. Watch carefully! This gives them extra crispiness--so good! A trick from a famous San Fran chef.7. If you are deep frying, you will NOT be able to get the oil hot enough in most consumer kitchens to produce a truly crispy fry, so don't even bother deep frying at home. So take your fries—even frozen ones—and put t

Although the current version(8.1) of Yahoo messenger is compatible with MS VISTA ,Yahoo is planning to release a new version of Yahoo messenger optimized for Windows Vista and has been developed from ground up .The new Made for VISTA messenger will have reliable and easy to use interfaces and features with the cutting edge graphics for the new Operating system.(Click on Read more to expand)The all new Yahoo Messenger for Vista is coming soon ..if you want to be notified as soon as it is ready then go here and enter your email address...or you can always subscribe to our feeds here as i will be updating this post as soon as New Messenger is released, and you will also receive the hottest news in the tech world.Main features(most of them are same) : - Instant message, voice, webcam video, and more - Use the integrated Yahoo! Messenger Sidebar gadget to keep up with the friends that matter most - Keep conversations organized by dragging and dropping them into one tabbed wi

This recipe was served at a baby shower I recently attended and all who tasted this scrumptious dish instantly fell in love with it. You should have heard the loud roomful of women chattering away: “Who made this?” “Do you know who cooked this?” “WOW! I have GOT to get this recipe.” I finally struck the jackpot and got my hands on a copy of this recipe. Crispy Potato Quiche 1 24 ounce bag frozen hash browns, thawed 1/3 cup melted butter 1 cup shredded (more…)

One question always pops in mind when I cook Chinese cuisine. What's the difference between Chinese food cooked in India and Chinese food cooked in China? Is it the food, method, ingredients or the seasoning? Well… We know the answer. Surprisingly everything :) I prefer Chinese food cooked in Indian way. Blame it on the taste bud we have. It is almost impossible for me to like bland, almost spice less food. That’s why even when I cook Chinese food at home I call it my Indo-Chinese cuisine. I make lot of changes to suit our palette. Crispy Stuffed Mushroom CupsI was some what shocked when my Chinese colleague told me there is “No deep frying” in Chinese cuisine. Oh yes, you’ll never find a deep fryer in a real Chinese kitchen. Besides the health factor, deep frying saturates the food with oil, strips it of its individuality. What really goes on in Chinese culinary is stir fried, boiled or steamed. Now I am not a person who follows rules;) No deep frying means no Manchurians

Reese’s new candy bar, which as far as I know, isn’t limited, was recently released. There was a heavy marketing blitz behind this, which leads me to believe it will be around permanently. This bar, which is about the size of a Snickers, features chocolate, crispy peanut butter candy, creamy peanut butter, and chopped peanuts. As I had guessed, the crispy peanut butter candy is similar to the filling inside of a Butterfinger, but not an exact match. The inclusion of peanut butter, as well as the peanuts, give the bar a different taste and it didn’t get stuck in my teeth like Butterfingers always do! The chocolate was a bit of a disappointment though. It had a tacky quality and felt like it was almost at the melting point, even though it wasn’t anywhere where it should be melting. Maybe this was an isolated incident though. Overall, I thought the bar tasted very good. The addition of the peanut butter was very nice in combination with the crispy peanut butter c

Updated. From the recipe archive. The debate usually begins like this. ME: Dad, how do you make your hash browns turn out so crispy? They're so good. DAD: Use a potato ricer. It's the only thing I've found that really gets the moisture out of the potatoes. The ...