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13 Things That Are Better Fried (Slideshow)

13 Things That Are Better Fried (Slideshow)


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Let’s take a moment to indulge in our favorite kinds of food: fried food

Avocado Fries Recipe

Fried foods don't always have to mean unhealthy fried foods. Avocado, which is known as a good source of healthy fats, takes on a crispy exterior in this deep-fried recipe.

Click here to see the Avocado Fries Recipe

Costa Rican Tacos Ticos Recipe

Oftentimes people think of taking an ingredient, like a potato or piece of meat, and frying it. This recipe, from Sandra A. Gutierrez' Latin American Street Food, takes an entire dishand fries it. These tacos ticos resemble taquitos, but as you can see, the best part of enjoying them are the toppings.

Click here to see the Costa Rican Tacos Ticos Recipe

Deep-Fried Cookie Dough Recipe

As if eating raw cookie dough straight from the package wasn't indulgent enough, someone went and made it even better (and less guilt-ridden, seeing as it's cooked), by deep-frying it. From Taylor Mathis' The Soutern Tailgating Cookbook, these deep-fried cookie dough balls are sure to steal the show, whether at a game or in the comfort of your own home.

Click here to see the Deep-Fried Cookie Dough Recipe

Deep-Fried Mars Bars Recipe

This recipe may seem absurd, but it's definitely worth a bite (at least). The rich nougat and caramel filling coated in chocolate that makes a Mars bar takes on a whole new meaning when dredged in a sweetened crust.

Click here to see the Deep-Fried Mars Bars Recipe

Deep-Fried Oreos Recipe

The one thing that's better than an Oreo and a glass of milk is a deep-fried Oreo with a chocolate drizzle. It might sound crazy, but this recipe shows you how truly easy it really is.

Click here to see the Deep-Fried Oreos Recipe

West Egg's Fried Pickles Recipe

Deep-Fried Macaroni and Cheese Bites Recipe

Oftentimes, the best fried food is when you get a nice, gooey surprise when you bite into it, like with these macaroni and cheese bites. This recipe uses a childhood favorite, Kraft Macaroni & Cheese, as the filling, making it easy for you to get a quick fried fix.

Click here to see the Deep-Fried Macaroni and Cheese Bites Recipe

Fried Ravioli Caprese Stacks Recipe

Cheesy Jalapeño Poppers Recipe

Even those who usually choose to skip spicy food will like these poppers. A jalapeño stuffed with cream and cheese and then breaded and fried is the epitome of indulgent food: it's cheesy, it's greasy, and it's fried.

Click here to see the Cheesy Jalapeño Poppers Recipe

Fried Ice Cream Recipe

Yes, it's true, ice cream can be fried. This recipe shows just how easy it is to do, too. Just make sure to freeze your ice cream long enough so that it maintains its velveety texture after being deep-fried.

Click here to see the Fried Ice Cream Recipe

Crispy Shrimp Poppers Recipe

Popcorn shrimp, shrimp which are breaded and fried, have long been a fried food favorite. This recipe, however, gives them a "popper" twist, by stuffing them with cream cheese, wrapping them in bacon, and then breading and frying them.

Click here to see the Crispy Shrimp Poppers Recipe


Parmesan Garlic Home Fries Recipe and thirteen things I almost *Never* order at a restaurant

As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation methods. To push our cooking skills and palate&rsquos further than they have ever gone before. All of these are good things and make for a very interesting culinary life. Food should never be boring, after all.

While I subscribe to the concepts mentioned above, there are still times I when just want a really good French Fry, and yesterday was one of those days.

I&rsquoll be honest, I haven&rsquot liked fast food french fries in a very long time. Most are nothing more than overcooked, greasy little processed things that don&rsquot do anything at all for me, other than perhaps cause a case of indigestion later. On the other hand, I rarely turn down the opportunity to indulge in a homemade fry, whether I&rsquom the one making it or not, making fries one of the things I almost never order in a restaurant. I&rsquoll take mine my way, thank you.

I prefer to make fries in a cast iron skillet rather than in a deep pan or heavy dutch oven for several reasons. One, the oil heats much more quickly in a heavy shallow pan. Two, it cools more quickly when the heat is lowered because of greater surface/air ratios. Three, It&rsquos a lot harder to crowd the pan, which allows me to see each and every item that I&rsquom frying while keeping my temperatures constant. Taking out the guess work is a good thing, as it means that you won&rsquot end up with greasy food.

(Read the bottom of the post to see the thirteen things I will almost never order out)


Parmesan Garlic Home Fries Recipe and thirteen things I almost *Never* order at a restaurant

As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation methods. To push our cooking skills and palate&rsquos further than they have ever gone before. All of these are good things and make for a very interesting culinary life. Food should never be boring, after all.

While I subscribe to the concepts mentioned above, there are still times I when just want a really good French Fry, and yesterday was one of those days.

I&rsquoll be honest, I haven&rsquot liked fast food french fries in a very long time. Most are nothing more than overcooked, greasy little processed things that don&rsquot do anything at all for me, other than perhaps cause a case of indigestion later. On the other hand, I rarely turn down the opportunity to indulge in a homemade fry, whether I&rsquom the one making it or not, making fries one of the things I almost never order in a restaurant. I&rsquoll take mine my way, thank you.

I prefer to make fries in a cast iron skillet rather than in a deep pan or heavy dutch oven for several reasons. One, the oil heats much more quickly in a heavy shallow pan. Two, it cools more quickly when the heat is lowered because of greater surface/air ratios. Three, It&rsquos a lot harder to crowd the pan, which allows me to see each and every item that I&rsquom frying while keeping my temperatures constant. Taking out the guess work is a good thing, as it means that you won&rsquot end up with greasy food.

(Read the bottom of the post to see the thirteen things I will almost never order out)


Parmesan Garlic Home Fries Recipe and thirteen things I almost *Never* order at a restaurant

As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation methods. To push our cooking skills and palate&rsquos further than they have ever gone before. All of these are good things and make for a very interesting culinary life. Food should never be boring, after all.

While I subscribe to the concepts mentioned above, there are still times I when just want a really good French Fry, and yesterday was one of those days.

I&rsquoll be honest, I haven&rsquot liked fast food french fries in a very long time. Most are nothing more than overcooked, greasy little processed things that don&rsquot do anything at all for me, other than perhaps cause a case of indigestion later. On the other hand, I rarely turn down the opportunity to indulge in a homemade fry, whether I&rsquom the one making it or not, making fries one of the things I almost never order in a restaurant. I&rsquoll take mine my way, thank you.

I prefer to make fries in a cast iron skillet rather than in a deep pan or heavy dutch oven for several reasons. One, the oil heats much more quickly in a heavy shallow pan. Two, it cools more quickly when the heat is lowered because of greater surface/air ratios. Three, It&rsquos a lot harder to crowd the pan, which allows me to see each and every item that I&rsquom frying while keeping my temperatures constant. Taking out the guess work is a good thing, as it means that you won&rsquot end up with greasy food.

(Read the bottom of the post to see the thirteen things I will almost never order out)


Parmesan Garlic Home Fries Recipe and thirteen things I almost *Never* order at a restaurant

As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation methods. To push our cooking skills and palate&rsquos further than they have ever gone before. All of these are good things and make for a very interesting culinary life. Food should never be boring, after all.

While I subscribe to the concepts mentioned above, there are still times I when just want a really good French Fry, and yesterday was one of those days.

I&rsquoll be honest, I haven&rsquot liked fast food french fries in a very long time. Most are nothing more than overcooked, greasy little processed things that don&rsquot do anything at all for me, other than perhaps cause a case of indigestion later. On the other hand, I rarely turn down the opportunity to indulge in a homemade fry, whether I&rsquom the one making it or not, making fries one of the things I almost never order in a restaurant. I&rsquoll take mine my way, thank you.

I prefer to make fries in a cast iron skillet rather than in a deep pan or heavy dutch oven for several reasons. One, the oil heats much more quickly in a heavy shallow pan. Two, it cools more quickly when the heat is lowered because of greater surface/air ratios. Three, It&rsquos a lot harder to crowd the pan, which allows me to see each and every item that I&rsquom frying while keeping my temperatures constant. Taking out the guess work is a good thing, as it means that you won&rsquot end up with greasy food.

(Read the bottom of the post to see the thirteen things I will almost never order out)


Parmesan Garlic Home Fries Recipe and thirteen things I almost *Never* order at a restaurant

As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation methods. To push our cooking skills and palate&rsquos further than they have ever gone before. All of these are good things and make for a very interesting culinary life. Food should never be boring, after all.

While I subscribe to the concepts mentioned above, there are still times I when just want a really good French Fry, and yesterday was one of those days.

I&rsquoll be honest, I haven&rsquot liked fast food french fries in a very long time. Most are nothing more than overcooked, greasy little processed things that don&rsquot do anything at all for me, other than perhaps cause a case of indigestion later. On the other hand, I rarely turn down the opportunity to indulge in a homemade fry, whether I&rsquom the one making it or not, making fries one of the things I almost never order in a restaurant. I&rsquoll take mine my way, thank you.

I prefer to make fries in a cast iron skillet rather than in a deep pan or heavy dutch oven for several reasons. One, the oil heats much more quickly in a heavy shallow pan. Two, it cools more quickly when the heat is lowered because of greater surface/air ratios. Three, It&rsquos a lot harder to crowd the pan, which allows me to see each and every item that I&rsquom frying while keeping my temperatures constant. Taking out the guess work is a good thing, as it means that you won&rsquot end up with greasy food.

(Read the bottom of the post to see the thirteen things I will almost never order out)


Parmesan Garlic Home Fries Recipe and thirteen things I almost *Never* order at a restaurant

As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation methods. To push our cooking skills and palate&rsquos further than they have ever gone before. All of these are good things and make for a very interesting culinary life. Food should never be boring, after all.

While I subscribe to the concepts mentioned above, there are still times I when just want a really good French Fry, and yesterday was one of those days.

I&rsquoll be honest, I haven&rsquot liked fast food french fries in a very long time. Most are nothing more than overcooked, greasy little processed things that don&rsquot do anything at all for me, other than perhaps cause a case of indigestion later. On the other hand, I rarely turn down the opportunity to indulge in a homemade fry, whether I&rsquom the one making it or not, making fries one of the things I almost never order in a restaurant. I&rsquoll take mine my way, thank you.

I prefer to make fries in a cast iron skillet rather than in a deep pan or heavy dutch oven for several reasons. One, the oil heats much more quickly in a heavy shallow pan. Two, it cools more quickly when the heat is lowered because of greater surface/air ratios. Three, It&rsquos a lot harder to crowd the pan, which allows me to see each and every item that I&rsquom frying while keeping my temperatures constant. Taking out the guess work is a good thing, as it means that you won&rsquot end up with greasy food.

(Read the bottom of the post to see the thirteen things I will almost never order out)


Parmesan Garlic Home Fries Recipe and thirteen things I almost *Never* order at a restaurant

As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation methods. To push our cooking skills and palate&rsquos further than they have ever gone before. All of these are good things and make for a very interesting culinary life. Food should never be boring, after all.

While I subscribe to the concepts mentioned above, there are still times I when just want a really good French Fry, and yesterday was one of those days.

I&rsquoll be honest, I haven&rsquot liked fast food french fries in a very long time. Most are nothing more than overcooked, greasy little processed things that don&rsquot do anything at all for me, other than perhaps cause a case of indigestion later. On the other hand, I rarely turn down the opportunity to indulge in a homemade fry, whether I&rsquom the one making it or not, making fries one of the things I almost never order in a restaurant. I&rsquoll take mine my way, thank you.

I prefer to make fries in a cast iron skillet rather than in a deep pan or heavy dutch oven for several reasons. One, the oil heats much more quickly in a heavy shallow pan. Two, it cools more quickly when the heat is lowered because of greater surface/air ratios. Three, It&rsquos a lot harder to crowd the pan, which allows me to see each and every item that I&rsquom frying while keeping my temperatures constant. Taking out the guess work is a good thing, as it means that you won&rsquot end up with greasy food.

(Read the bottom of the post to see the thirteen things I will almost never order out)


Parmesan Garlic Home Fries Recipe and thirteen things I almost *Never* order at a restaurant

As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation methods. To push our cooking skills and palate&rsquos further than they have ever gone before. All of these are good things and make for a very interesting culinary life. Food should never be boring, after all.

While I subscribe to the concepts mentioned above, there are still times I when just want a really good French Fry, and yesterday was one of those days.

I&rsquoll be honest, I haven&rsquot liked fast food french fries in a very long time. Most are nothing more than overcooked, greasy little processed things that don&rsquot do anything at all for me, other than perhaps cause a case of indigestion later. On the other hand, I rarely turn down the opportunity to indulge in a homemade fry, whether I&rsquom the one making it or not, making fries one of the things I almost never order in a restaurant. I&rsquoll take mine my way, thank you.

I prefer to make fries in a cast iron skillet rather than in a deep pan or heavy dutch oven for several reasons. One, the oil heats much more quickly in a heavy shallow pan. Two, it cools more quickly when the heat is lowered because of greater surface/air ratios. Three, It&rsquos a lot harder to crowd the pan, which allows me to see each and every item that I&rsquom frying while keeping my temperatures constant. Taking out the guess work is a good thing, as it means that you won&rsquot end up with greasy food.

(Read the bottom of the post to see the thirteen things I will almost never order out)


Parmesan Garlic Home Fries Recipe and thirteen things I almost *Never* order at a restaurant

As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation methods. To push our cooking skills and palate&rsquos further than they have ever gone before. All of these are good things and make for a very interesting culinary life. Food should never be boring, after all.

While I subscribe to the concepts mentioned above, there are still times I when just want a really good French Fry, and yesterday was one of those days.

I&rsquoll be honest, I haven&rsquot liked fast food french fries in a very long time. Most are nothing more than overcooked, greasy little processed things that don&rsquot do anything at all for me, other than perhaps cause a case of indigestion later. On the other hand, I rarely turn down the opportunity to indulge in a homemade fry, whether I&rsquom the one making it or not, making fries one of the things I almost never order in a restaurant. I&rsquoll take mine my way, thank you.

I prefer to make fries in a cast iron skillet rather than in a deep pan or heavy dutch oven for several reasons. One, the oil heats much more quickly in a heavy shallow pan. Two, it cools more quickly when the heat is lowered because of greater surface/air ratios. Three, It&rsquos a lot harder to crowd the pan, which allows me to see each and every item that I&rsquom frying while keeping my temperatures constant. Taking out the guess work is a good thing, as it means that you won&rsquot end up with greasy food.

(Read the bottom of the post to see the thirteen things I will almost never order out)


Parmesan Garlic Home Fries Recipe and thirteen things I almost *Never* order at a restaurant

As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation methods. To push our cooking skills and palate&rsquos further than they have ever gone before. All of these are good things and make for a very interesting culinary life. Food should never be boring, after all.

While I subscribe to the concepts mentioned above, there are still times I when just want a really good French Fry, and yesterday was one of those days.

I&rsquoll be honest, I haven&rsquot liked fast food french fries in a very long time. Most are nothing more than overcooked, greasy little processed things that don&rsquot do anything at all for me, other than perhaps cause a case of indigestion later. On the other hand, I rarely turn down the opportunity to indulge in a homemade fry, whether I&rsquom the one making it or not, making fries one of the things I almost never order in a restaurant. I&rsquoll take mine my way, thank you.

I prefer to make fries in a cast iron skillet rather than in a deep pan or heavy dutch oven for several reasons. One, the oil heats much more quickly in a heavy shallow pan. Two, it cools more quickly when the heat is lowered because of greater surface/air ratios. Three, It&rsquos a lot harder to crowd the pan, which allows me to see each and every item that I&rsquom frying while keeping my temperatures constant. Taking out the guess work is a good thing, as it means that you won&rsquot end up with greasy food.

(Read the bottom of the post to see the thirteen things I will almost never order out)