34 dipping sauce potato fries Recipes

olive oil, divided (more if needed), chili powder, divided, ground coriander, divided, coarse sea salt & freshly ground black pepper, to taste, sweet potato, peeled and cut into 4 inch long and 1/4-1/2 inch thick fries, cassava (buy 8 oz frozen yuca), sour cream, for dipping (optional), sweet chili sauce, for dipping (optional)

baking potatoes, frozen pepper strips, onion, halved and thinly sliced, butter, ready-to-use southwestern chicken strips, salsa con queso dip, canned chopped green chilies, chipotle pepper in adobo sauce, minced, toppings: salsa , sliced avocado and french-fried onions

light beer, rice flour, salt, cayenne pepper, sweet potato, vegetable oil or peanut oil, for frying, asparagus spears, trimmed, sugar snap peas, trimmed, red pepper, cut into 1/4 inch rings, shrimp, peeled and deveined (optional), squid rings (optional), sea salt (optional), fish fillet, cut into bite sized pieces (optional), soy sauce (for dipping ), white radish, peeled grated (daikon), lemons, cut into wedges

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.

russet potatoes , scrubbed, vegetable oil, sea salt, coarse grind pepper, malt vinegar, dip in mayonnaise, ketchup , of course, dip in peanut satay sauce or tartar sauce, knorr chicken bouillon granule, serve with country gravy

olive oil, idaho potato, sweet potato, peeled, kosher salt, chopped rosemary, very finely grated lemon zest, freshly ground black pepper, ground cinnamon, very finely grated orange zest, sugar, grated nutmeg, ground ginger, creamy oven-cooked bacon dip , recipe follows, bacon, cream cheese, sour cream, chopped fresh chives, prepared horseradish, fresh lemon juice, salt, hot pepper sauce , to taste

yukon gold potatoes, peeled, light cream, butter, salt and freshly ground black pepper, all-purpose flour, cayenne pepper, eggs, milk, fresh bread crumbs, divided, vegetable oil, for frying, unsalted butter, all-purpose flour, chicken broth, hot sauce, worcestershire sauce, apple butter, thyme, leaves removed, salt and freshly ground black pepper

sausages, cooked to taste, preferred brand (or chorizo, cooked to taste, or chili beans, or pork meat, or any combination of these), shoestring potatoes, fried, cabbage and carrot coleslaw mix, onion, chopped , to taste, bacon, crumbled , to taste, lettuce leaf, chopped, tomatoes, chopped, alfalfa (or soy bean sprouts), ketchup, mayonnaise, mustard, white cheese, grated (or favorite cheese), avocado dip (optional), hot sauce (optional), your favorite sauce (optional), hot dog bun , large (i use french bread)

baking potatoes, peeled and cut into 1/2-inch-thick strips, vegetable oil, mesquite seasoning, hot sauce, celery salt, garlic powder, blue cheese dip (optional), bottled hot wing sauce (optional)

yukon gold potato, cut into wedges, salt, black pepper, mesquite powder, divided, barbecue sauce or ketchup or sour cream, dip for serving

mayonnaise, crumbled maytag or other blue cheese (about 6 oz), buttermilk, shallot, minced, freshly squeezed lemon juice, grated lemon zest, worcestershire sauce, kosher salt, celery seed, minced flat-leaf parsley, freshly ground black pepper, russet potatoes (about 2 lb), scrubbed, extra-virgin olive oil, kosher salt