Category: appetizers

Fresh Cut French Fries
[ 1 ] July 10, 2008 |

Fresh Cut French Fries

Fresh Cut French FriesPotatoes (*Desired amount based on how many people your serving)Salt (to taste)Pepper (to taste)Minced Garlic (to taste)1 1/2 tsp. vinegarOil (for frying)Heat oil over medium heat. Cut potatoes into french fry shape and add to the hot oil (*BE CAREFUL!). Fry potatoes until browned or slightly browned (*depending on your taste). Drain […]

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Quick and Easy Chicken Tenders
[ 0 ] May 29, 2008 |

Quick and Easy Chicken Tenders

Quick and Easy Chicken Tenders1 cup seasoned bread crumbs (*Recommended: Italian seasoned) 1/2 cup freshly grated Parmesan 1-1/2 tsp dried thyme 1 teaspoon dried oregano 1/2 teaspoon salt 1-1/2 teaspoon garlic powder A drop of crushed red pepper 8 boneless chicken breast halves, cut into 1/2-inch strips 1/2 cup melted butter Preheat oven to 400 […]

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Creamy Broccoli Soup
[ 0 ] May 28, 2008 |

Creamy Broccoli Soup

Creamy Broccoli Soup1 lb. broccoli (frozen)1 onion (chopped)1 garlic clove (chopped)1 tsp. Tony Chachere’s seasonings1 tbsp. parsley flakes2 tbsp. flour1/2 cup milk2 chicken bouillon cubesCook broccoli according to package directions; drain. In a pot add in the 2 cups of water and 2 chicken bouillon cubes. Bring to a boil. In a saucepan, make a […]

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Homemade French Fried Onions
[ 1 ] May 27, 2008 |

Homemade French Fried Onions

Homemade French Fried Onions4 yellow onionsFlourMilkOilGarlic powder (to taste)Salt (to taste)Pepper (to taste)fresh lemon slicePeel and cut up the onions into 1/2″ thick slices and separate into rings. Dip into milk and flour; fry in deep, hot oil until crispy and browned. Drain on a paper towel. Season with salt pepper and garlic to taste. […]

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Creamy Asparagus Soup
[ 0 ] May 19, 2008 |

Creamy Asparagus Soup

Creamy Asparagus Soup1 lb. fresh asparagus4 cups water4 cups chicken broth3/4 cup heavy creamSour creamFresh DillWash asparagus and cut ends. Cut the stalks into 1″ pieces and cook in a small amount of water for 15-17 minutes; drain. In a blender, puree the cooked stalks with about 3-4 tbsp. of the broth. Combine the puree […]

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