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gina syarif

Oat-Topped Sweet Potato Crisp | Love My Philly - 2 views

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    Kick off the celebration by cooking this Oat-Topped Sweet Potato Crisp.
Hapxxr Trxze

A1 Sauce Almond Jo - 0 views

Fastfood Recipes A1 Sauce Almond Joy Bars Applebee's Lemonade Applebee's Low-Fat Blackened Chicken Salad Applebee's Oriental Chicken Salad Arby's Barbecue Sauce Arby's Horsey Sauce Arthur ...

Recipe Fastfood Chains

started by Hapxxr Trxze on 24 Oct 11 no follow-up yet
recipesnfood

Honey Garlic Chicken - Recipesnfood.com - 0 views

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    Honey Garlic Chicken The most amazing crisp-tender chicken with a honey garlic sauce that is out of this world. So good, you'll want to use this sauce on..
nicole smith

Pineapple-Coconut Upside-Down Cake by KaTom Restaurant Supply Weblog - 0 views

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    Classically made in cast-iron skillet to give the cake a crisp edge, cooks it evenly, and keeps it moist.
nicole smith

Gingerbread Cupcakes with Apricot Glaze by KaTom Restaurant Supply Weblog - 0 views

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    Nothing welcomes the fall like the smell of baking gingerbread. Develops a crisp out layer to the muffins by baking it in a well seasoned Lodge cast iron muffin pan.
gina syarif

Mini Cheese Balls | Love My Philly - 0 views

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    If you're thinking about serving those bright-orange cheese crisps at your next game-day, think again! "Wow" your guests with something extraordinarily like these Mini Cheese Balls.
Agen Aneka Keripik Malang

KERIPIK | KRIPIK | OLEH OLEH | KHAS | KULINER | WISATA KULINER | KERUPUK | KRUPUK | AGEN | GROSIR | CHIPS | SNACK - 0 views

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    Keripik BUAH | Keripik NANGKA | Keripik APEL | Keripik NANAS | Keripik SALAK | Keripik PISANG | Keripik TEMPE | Keripik SINGKONG | Keripik KENTANG | Keripik UBI | Keripik BAYAM | Keripik TALAS | Keripik GADUNG | Keripik BEKICOT | Keripik SUKUN | Kerupuk TAHU | Keripik BELUT | CRISPS
policomm ray

BBC - Food - Recipes - Apple crepes with calvados - 0 views

  • 50g/2oz plain flour25g/1oz buckwheat flour1 level tsp ground cinnamon2 eggs1x200ml tub crème fraîche1 large Granny Smith apple2 tbsp calvadosTo make the pancakes:50g/2oz melted butterTo serve:caster sugar2 tbsp calvadosdouble cream, well chilledYou will also need a small, solid frying pan.
  • Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes. Meanwhile, sift the flour, buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug, whisk the eggs and crème fraîche together, then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth, lump-free batter. Then stir in the apple and calvados.Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm, covered with some foil.To make the pancakes, melt the butter in the frying pan, then tip it into a cup. To make your first pancake, heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake, cook until it becomes crisp at the edges and is a lovely golden colour underneath, then, using a palette knife or spatula, turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.)Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter, then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes, transfer them to warmed serving plates, giving each person three or four, lightly dusted with caster sugar. Then combine the cream and calvados, put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate, dusting with caster sugar, then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream, served separately.
gina syarif

Easy Autumn Pear Cake | Love My Philly - 0 views

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    Celebrate the crisp autumn air with this Easy Autumn Pear Cake.
chikmeat

Blog | Chikmeat - Indian vs American chicken fry traditional recipes - 0 views

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    Fried chicken is a staple American food and is quickly gaining popularity around the world. These crispy yet succulent pieces of chicken are made in various countries with their own little twist added to them. The Indian version of chicken fry, for example, has India's signature spices added to the marinade and is spicier than its American counterpart. The style of cooking the chicken and the ingredients used also vary greatly between the two places. This gives the dishes, though same in name, distinctly different tastes. Check out the simple recipes for both the Indian and the American chicken fry below. Try the recipes from both the regions to try something new and find out which one is more to your taste. Indian Recipe The ingredients of the Indian version of fried chicken include: 1 kg chicken cut into pieces Oil for deep frying For the marinade: ½ a cup of mustard oil 2 tablespoons of gram flour 2 tablespoons of vinegar ½ a teaspoon each of ginger paste and garlic paste 2 teaspoons of chilli powder 1 teaspoon each of roasted and powdered cumin seeds and fenugreek seeds 5 powdered and roasted cloves and peppercorns 2 powdered and roasted black cardamoms Once you have all the ingredients we begin cooking the fried chicken: First, mix all the ingredients meant for the marinade in a big mixing bowl. Prick the pieces of the chicken in a few places and add them to the marinade. Turn the whole mixture with your hand to ensure that the marinade is coating all the pieces evenly. Leave the pieces to marinate for 3-4 hours. Once the chicken has marinated, heat the oil for frying in a pan and add the pieces of chicken to it. Deep fry them over a medium flame till they are a rich golden brown and the chicken feels tender. This should take 15-20 minutes. Turn off the heat and garnish with coriander. Your dish is ready to be served. American Recipe The traditional Southern fried chicken recipe has the following ingredients: 1 whole chicken that has
riponhassan

chilli paneer recipe restaurant style - 0 views

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    Paneer known as cottage cheese is marinated with spiced batter and fried till crisp golden and then stir fry with chilliy sauce and dark soya sauce with spices and vegetables.
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    A popular Indian snacks to try.
riponhassan

Crispy jalebi recipe - 0 views

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    Jalebi is a traditional Indian dessert made by fermentated batter and deep fried till crisp golden. It is then dipped in light sugar syrup. It is mostly served in weddings, reception, and morning breakfast.
Victoria Chan

Turp's Tailgate Wings - 0 views

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    We had some friends over for New Year's Eve and I decided to make hot wings. I tried many, many different recipes for hot wings and I never could get them crisp like I like them. Finally, a good friend of mine gave me this recipe and so I thought I would share it with you. ...Turp's Tailgate Wings
Satha Oil

Masoor Dosa Recipe - 0 views

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    Enjoy Red Orange Dosa with Protein Rich With SesameOil Taste & Gingery Crisp
Joelle Nebbe-Mornod

Thai rice soup with shrimp, Khao Tom Goong / ImportFood.com recipe - 0 views

  • Ingredients  2 cups water  1 cup cooked Thai jasmine rice  1 cup thinly sliced Chinese celery (including the leaves), or spring onion half teaspoon preserved cabbage 2 tablespoons fish sauce  1 tablespoon Maggi seasoning  1 tablespoon garlic, thinly sliced  Shiitake mushrooms, sliced (optional) 1 teaspoon Thai pepper powder fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.  Method  In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally.  Now add the shrimp, and cook until they turn pink.  Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.
policomm ray

Fragrant Pepper Duck Recipe - 0 views

  • Cooking a whole duck in the microwave to drain fat before roasting in the oven makes handling this tough bird a breeze.
  • Arrange the ducks, breast-side down in a large or oven- and microwave-safe oblong baking dish. Microwave at full power for 10 minutes. Turn the ducks breast-side up and microwave another 5 minutes. Pour off fat and juices and reserve.
  • Meanwhile preheat the oven to 375F. Transfer the ducks to the oven and roast for 1 hour and 15 minutes until the the duck skin is crisp and the meat is tender enough so that the drumstick bone moves slightly when twisted.
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gina syarif

All about Carrots | Love My Philly - 0 views

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    Carrots are versatile root vegetables and are available year-round. They're a welcome addition to soups, stews, salads and stir-fries.
gina syarif

BBQ Chicken & Fresh Strawberry Salad - 0 views

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    Celebrate Ice Cream Cone day with a cool salad like this one, it's infused with strawberries!
satish748

Whole Wheat Pizza Crust Recipe - 70 views

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