Sunday, May 10, 2009

Homemade French Fries

  • Russert Potatoes, about 1 per person
  • Peanut Oil
  • All Purpose Seasoned Coating Mix (Miracle Bake is a great brand)
  • Deep Fryer

Peel Potatoes if desired and cut them length wise and then turn and cut again into a long rectangular shape. Use a Julienne cutter if available.

Soak the potatoes in cold water for about 15 minutes.

Put the peanut oil into the deep fryer and heat to 350F.

Take a plastic Ziploc bag and pour some seasoning into the bag. (Enough to coat about 1/2 cup of potatoes).

Take about a half cup of sliced potatoes, ( dry them with paper towel first) and put them into the bag with seasoning. Zip it up and shake to coat. Immediately remove the potatoes from the bag and put them into the deep fryer (please follow the instructions for your deep fryer).

Fry them for 2 minutes and pull them out and place them on a paper towel to cool. (The French Fries are not done at this point).

Repeat until all potatoes are cooked.

Now turn up your deep fryer to 375F.

Start with the first batch that cooled and insert into deep fryer. Cook until golden brown (usually 2-3 additional minutes).

Remove and place on clean paper towels to pull up excess grease.

Repeat until all the potatoes are done.

They are now ready to serve!! Enjoy!!

Thursday, April 23, 2009

Spicy Pretzels

1 16 ounce bag of pretzels
1/2 cup of Extra virgin Olive Oil
1 packet of Hidden Valley Ranch Dressing Mix
1/2 tsp of Garlic Powder*
1/2 tsp of Cayenne Pepper
1 1-gallon zip lock bag
Mix all ingredients above in your zip lock bag and shake well. When you get it all mixed together...they'll be ready to eat.
Use a paper towel to dab off the excess oil if needed.
Store in a dry container.
* You may use Garlic Salt instead of Garlic Powder but plan on it being salty!!

Monday, March 9, 2009

Peach Passion

  • 3 large ripe peaches, halved, pitted, and cut into thin wedges (3 Cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 ripe passion fruit
  • 1 pint of pineapple sherbet

1. In a large bowl, mix together the peaches, sugar, and lemon juice.

2. Cut the passion fruit in half and scoop the pulp onto the peach mixture. Stir gently to break up and coat all the fruit. Cover and refrigerate for 1 hour. (It can be stored up to 2 days like this).

3. When you are ready to serve, place 1 scoop of Pineapple sherbet into each dish and top with the fruit mixture. Serves 6.

Sunday, March 8, 2009

Zucchini Bread


  • 3 Eggs
  • 1 Cup of Oil
  • 2 Cups of Sugar
  • 2 Teaspoons of Vanilla
Beat these ingredients together until thick
then add in:
  • 2 Teaspoons of Baking Soda
  • 1 1/2 Teaspoons of Cinnamon
  • 1/4 Teaspoons of Baking Powder
  • 1 Teaspoon of Salt
  • 3/4 Teaspoons of Nutmeg
  • 1/2 Cup of Well-drained Crushed Pineapple
  • 3 Cups of Flour
  • 2 Cups of Zucchini
Mix well
Put into a bread pan and bake at 350F for 1 Hour or until done.

Chicken Caesar Wraps

(Serves 2)

1/2 cup of boneless chicken: cooked, diced (or however you like it)
1 Cup of Romaine Lettuce
1/4 cup of Parmasean Cheese
1/4 cup of Fetta Cheese Cubes
3 Tablespoons of Caesar Salad Dressing
2 Flour Tortilla Wraps

Real easy...
Layout your two tortilla's and basically split this stuff right down the middle. Half of everything goes on one tortilla and the other half on the second tortilla. Fold them up nicely, slice in half if you desire and serve. You may choose to toast these once you put them together.

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