25 crisp taste Recipes

freshly grated parmesan cheese, crackers, buttery in taste, sliced bacon, cut in half

some room temperature butter to coat baking dishes, apples, peeled, cored and diced (i like to use gala apples), fresh squeezed lemon juice, flour, white sugar, brown sugar, cinnamon, per your taste, couple dashes of salt, butter, fresh whipped cream

bacon or 5 slices turkey , cooked crisp and crumbled, chopped celery, scallions, sliced, radishes, sliced, hard-cooked eggs, peeled and chopped, chopped fat-free cheddar cheese, extra firm tofu, cubed (1 box), dill pickle spears, chopped, dijon mustard, fat-free mayonnaise, sour cream, toasted sliced almonds or 1/4 cup toasted sunflower seeds, salt, pepper

vegetable oil for frying the tortillas, twelve 7-inch corn tortillas , cut into eighths and dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp, mexican-style tomato sauce, chicken broth, fresh or pickled jalapeno chilies, or to taste, seeded and minced (wear rubber gloves ), grated monterey jack (about 1/2 lb), sour cream

lean ground beef, dark pumpernickle bread, crisp lettuce leaves, tomatoes , cut into 8 slices, mayonnaise, sour cream, diced green onions, dried parsley, salt , pepper, garlic powder to your taste, if you like ranch dressing , omit seasonings and add 1 tbsp of powdered ranch dressing mix instead), shredded cheddar cheese

frozen whole kernel corn, partially thawed, bacon , cooked crisp and crumbled, garlic, fresh jalapeno, chopped (you decide how much heat!), chopped black olives, chopped green onions, shredded sharp cheddar cheese (or colby/jack, etc.), bottled ranch dressing (more or less , according to your taste)

boneless chicken breasts , deboned and flattened to preferred thickness with meat mallet, salt, pepper, olive oil or other oil, you prefer, ritz cracker, butter (1/2 lb) or 1 cup margarine (1/2 lb), heavy cream or 2 cups half-and-half or 2 cups milk, flour, grated cheddar cheese (you may want more cheese, add to your taste), fresh broccoli florets or 1 lb frozen broccoli floret, cooked to tender crisp

iceberg lettuce, cored and cut into pieces, baby spinach, washed and spun dry, frozen corn, rinsed and drained (optional), frozen peas, rinsed and drained, celery, thinly sliced, petite baby carrots, diced, cucumber, peeled, seeded and sliced, very thinly sliced red onion, sharp cheddar cheese (add more to taste) or 6 oz monterey jack pepper cheese, shredded, bacon, cooked nice and crisp crumbled into pieces, mayonnaise, sugar (adjust to taste), minced chives, greek yogurt, hidden valley original ranch dips mix, white balsamic vinegar

head green cabbage, shredded, head purple cabbage, shredded, green onion, chopped, green pepper, diced, buttermilk, apple cider vinegar, red wine vinegar, low fat mayo with olive oil, fresh lemon , juice of, sea salt , and coarse black pepper to taste. (lots of pepper is good!)

red potatoes , scrubbed, garlic powder, to taste (can use garlic salt ), olive oil flavored cooking spray

butter (1/2 stick), oat flour (oats processed in food processor, see below), brown sugar, old fashioned oats, whole wheat pastry flour, cinnamon, apples, sliced and peeled (i used mcintosh, but if you prefer a tart taste, granny smith is very nice)

baguette, cut into 1/8-inch slices (so thin that you can see through them while maintaining the oval shape .), olive oil (in a spritzer), seasoning salt, to taste (i use johnny s)

butter, stalks celery, diced, onion, diced, green bell pepper, seeded and diced, mushrooms, water or chicken broth, wild rice, extra long grain white rice, cream of mushroom soup, bacon , cooked crisp and crumbled, milk , if needed, seasoning to taste (use salt lightly , as chicken broth and bacon usually contain it)

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

b litre tsp salad, heads romaine lettuce, washed, dried and torn into bite sized pieces, tomatoes , cut in half lengthwise, bacon fried crisp, crumbled , fat reserved, baguette , cut into cubes olive oil, salt and pepper, mayonnaise, sour cream, red wine vinegar, chopped fresh herbs , chives, parsley, basil and thyme recommended, scallions, minced, garlic, minced, salt and pepper, place a large skillet over medium heat add olive oil and a tbsp of bacon grease to pan. allow to heat up. add bread cubes and toss until golden and lightly crispy. salt and pepper and set aside, prepare dressing , in a bowl, whisk together all of the dressing ingredients and 2 tbsp of the bacon grease, taste, add salt and pepper as needed., toss dressing with lettuce, arrange on plates, top with tomatoes, croutons and crumbled bacon. serve.

broccoli florets, raisins, sunflower seeds (shelled and unsalted (optional), purple onion, diced fine, crisp bacon, mayonnaise, vinegar (cider tastes best to me), sugar

flour tortillas, shredded jalapeno jack cheese, bacon , diced &, fried crisp, chopped green pepper, french fried onion rings, chopped jalapeno (to your taste ), eggs, milk, chili powder, dried mustard