48 style fried garlic potatoes Recipes

frying chicken, broth, frozen mixed vegetables (gumbo style), potato, chopped, carrots, sliced, stalks celery, chopped, hominy, green chilies, season salt, cumin, salt, pepper, garlic powder

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

chicken breasts (skinless & boneless ), lemons , juice of, potatoes (peeled and sliced french-fry style or thin wedges), olive oil, water, head garlic, peeled but whole (about 8-10 cloves), oregano, salt and pepper

rib eye steaks, salt & freshly ground black pepper, garlic , to taste, vegetable oil, red onion, thinly sliced, bell pepper, diced (red, yellow or green ), tomato, sliced, vinegar or 4 tsp red wine, soy sauce, beer, fresh parsley leaves, chopped, freshly made french fries , precooked and hot, steamed white rice , for serving

pork tenderloin (preferably from tail end), thinly sliced crosswise (1/3 cup), chinese shaoxing cooking wine or medium-dry sherry, salt, firm tofu, peanut oil, fresh mild red chiles (sometimes called finger chiles), thinly sliced diagonally, then seeded, chopped garlic, chinese fermented black beans, rinsed well and drained, chicken stock or reduced-sodium chicken broth, dark soy sauce, potato starch, water, scallions, greens thinly sliced diagonally (reserve remainder for another use), asian sesame oil, asian chile oil, white rice

chicken , cut into strips, potatoes , cut similar to ranch-style french fries, asparagus, cleaned ,and cut on the diagonal (about 2-inches long), fresh garlic, sliced thin (more if desired), shallots, sliced thin, olive oil, mozzarella cheese, shredded (more if desired), fresh basil leaves, chopped coarsely, dry white wine (do not use cooking wine), fresh ginger , sliced in thin julienne, soy sauce, honey, thai chili paste or 2 tsp other red chili paste, sesame oil, sesame seeds (optional)