We are focusing on healthy snacks. These sweet potato chips will surely be a crowd pleaser.
Fried sweet potato features in a variety of dishes and cuisines including the popular sweet potato fries, a variation of French fries using sweet potato instead of potato. Fried sweet potatoes are known as patatas in Guinean cuisine, where they are more popular than potatoes and more commonly used to make fries.
Recipes for fried sweet potatoes in the United States go back to the nineteenth century. Some suggest parboiling the sweet potatoes before frying, while others call for frying them with sugar.
Baked Sweet Potato Chips
We are focusing on healthy snacks. These sweet potato chips will surely be a crowd pleaser.
Preheat oven to 400°. Cover cookie sheet with parchment paper
Toss sweet potatoes in oil until evenly coated.
Place sweet potatoes on cookie sheet in a single layer. Lightly sprinkle potatoes with sea salt. Bake for 20, until sweet potatoes look crispy and dry to touch. (They'll continue to crisp as they cool.)
We tried this recipe and it was the best tasting Orange Chicken. Better than most restaurants. You won’t go wrong with the recipe.
Origin
The variety of orange chicken most commonly found at North American Chinese restaurants consists of chopped, battered and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze. While the dish is very popular in the United States, it is most often found as a variation of General Tso’s chicken in North America rather than the dish found in mainland China.Â
In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 1 eggs, while in the other bowl place the flour. This can be done in a ziploc bag also.
Dip pieces of chicken in the egg and then cover in flour. Set on an extra plate.
Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it's brown and cooked on the inside.
Set the oily pieces on a paper towel and let drain.
Add the chicken to the sauce and toss!
Eat it on top of white rice and enjoy. I think veggies would be good with it such as green peppers or broccoli, voila, dinner!
Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe, the United States, and later Asia. American version most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.
American-style is served cold or at room temperature. Ingredients often include mayonnaise or a comparable substitute (such as yogurt or sour cream), herbs, and raw vegetables (such as onion and celery).
In a 4-quart saucepot, cover potatoes with water and bring to a boil over medium heat. Reduce heat and simmer for about 10 minutes until potatoes are tender. Drain and cool slightly.
In a large bowl combine mayonnaise, vinegar, salt, sugar, and pepper. Add potatoes, celery onion and chopped hard boiled eggs and toss gently.
These Crispy Roasted Parmesan Crusted Potatoes are epic! Make them for your Sunday Roast or pass them around at a gathering.
Origin
Where did the baking potato originate from? It is believed that baked potatoes originate from South America, or more specifically, Peru. The Inca Indians in Peru were said to be the first to originally cultivate potatoes and when the Spanish conquistadors conquered Peru, they brought the potato to Europe.
These Crispy Roasted Parmesan Potatoes are epic! Make them for your Sunday Roast or pass them around at a gathering. It goes without saying that these are all about that crispy, golden parmesan crust…..
Drizzle oil in 9 x 13" glass baking dish. Tilt pan to spread all over the base
Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch – don't try to spread it.
Place potatoes cut side down, pressing firmly.
Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
Bake potatoes for 35 – 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
REST for 5 minutes. Then use an spatula to cut between every 4 or so potatoes, then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.Â
Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!
Potato skins, also sometimes referred to as potato jackets, are a snack food or appetizer made of unpeeled potato halves, hollowed and dressed with bacon, cheddar cheese and green onions before being baked again. They are commonly found on the menus of casual dining restaurants in the United States. While popularly eaten in restaurants and pubs, these snacks are also commonly made at home.
Preheat your broiler to high. When your baked potato are cool enough to handle, make two cuts down the potato lengthwise so that you are left with three pieces. Discard the middle slice of the potato (or save for other use) so that you are left with just the ends of each potato. Use a spoon to slightly scrape some of the pulp out of each potato skin so that you have only about 1/4 inch of potato left.
In the microwave, melt 2 tablespoons of butter (30-40 seconds does the trick). Brush both sides of the potato skin with the melted butter. Lightly salt and pepper the potato skin and place in the broiler for 8 minutes, flipping the potatoes once after four minutes so that each side of the potato is able to crisp up.
Take the potato skins out of the broiler and top with shredded mozzarella cheese and two pepperoni slices per potato skin.
Sprinkle each potato skin with Italian seasoning.
Place the potato skins back in the broiler for another 2-4 minutes, or until the cheese has melted.
Serve with pizza sauce or marinara sauce on the side.
Cheesy Corn Fritters – Crispy on the edges, soft in the middle and so delicious, these little cheesy cakes are so easy to put together and make a great side dish for any dinner!
Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures.
European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.
Crispy on the edges, soft in the middle and so delicious, these little cheesy cakes are so easy to put together and make a great side dish for any dinner!
Mix the corn, cornmeal, flour, paprika, egg, parmesan, green onion, cilantro, lime juice in a large bowl. Add some water if the mixture is too dry.
Heat 1 tablespoon in a pan. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of cream. Enjoy!
