#Frozen French Fries Recipe

[funwave-frenchfries]

Frozen French Fries Manufacturer, Distributor, exporter, wholesaler & Supplier in India: Funwave 

In the realm of convenience foods, frozen French fries reign supreme as a versatile and beloved snack or side dish. As the demand for quick and easy meals continues to rise, the market for frozen French fries in India has seen a significant surge. Among the plethora of options available, one name stands out: Funwave, the leading manufacturer, distributor, exporter, wholesaler, and supplier of frozen French fries in India. 

Manufacturers of Frozen French Fries in India Funwave takes pride in being at the forefront of frozen French fries production in India. With state-of-the-art facilities and adherence to stringent quality standards, they ensure that each batch of fries meets the highest levels of taste and crispiness. 

Frozen French Fries Recipe While many opt for the convenience of pre-made frozen French fries, there's something special about whipping up a batch from scratch. However, with Funwave's frozen French fries, you can enjoy the same delicious taste without the hassle. Their fries are made using premium quality potatoes, carefully cut and blanched to lock in freshness before being frozen. 

Top Frozen French Fries Wholesalers in India Funwave has established itself as one of the top wholesalers of frozen French fries in India. Their extensive network ensures that their products reach every corner of the country, making them a trusted choice for businesses looking to stock up on quality fries. 

How to Cook Frozen French Fries Cooking frozen French fries to perfection is an art, and Funwave makes it easier than ever. Whether you prefer baking, frying, or air frying, their fries crisp up beautifully, delivering that golden crunch with every bite. Simply follow the instructions on the packaging for delicious results every time. 

Frozen French Fries Manufacturer and Distributor In India As both a manufacturer and distributor, Funwave controls every aspect of the production process, from sourcing the finest ingredients to delivering the finished product to your doorstep. This vertical integration allows them to maintain strict quality control and offer competitive prices to their customers. 

The Best Frozen French Fries When it comes to frozen French fries, Funwave sets the standard for excellence. Their fries are consistently rated among the best in terms of taste, texture, and overall quality. Whether enjoyed as a snack, a side dish, or a main course, Funwave's frozen French fries are sure to satisfy even the most discerning palate. 

How To Make Crispy Frozen French Fries In The Air Fryer For those looking to indulge in crispy, delicious fries without the guilt, Funwave's frozen French fries are the perfect choice for air frying. Simply preheat your air fryer, arrange the fries in a single layer, and cook until golden brown and crispy. The result? Perfectly cooked fries with a fraction of the oil and calories. 

Crispy and Delicious Frozen French Fries Funwave understands that the key to a great batch of frozen French fries lies in the perfect balance of crispiness and flavor. That's why they go the extra mile to ensure that each fry is crispy on the outside and fluffy on the inside, delivering a truly satisfying eating experience every time. 

Frozen French Fries Price, Manufacturers & Suppliers When it comes to frozen French fries, quality matters. While there may be cheaper options on the market, they often sacrifice taste and texture for affordability. With Funwave, you can enjoy premium quality fries at competitive prices, making them the top choice for discerning consumers and businesses alike. 

In conclusion, Funwave stands as the ultimate destination for all your frozen French fry needs in India. With their commitment to quality, innovation, and customer satisfaction, they continue to set the standard for excellence in the industry. So why settle for anything less? Choose Funwave for crispy, delicious fries that are sure to delight your taste buds every time. 

[lesbienneanarchiste]

Help I've become someone who cooks a whole ass meal in the middle of the day

[boyslit]

HSR Cooking Headcanons!

found a big document of these i never finished but i think they're fun. doesn't include everyone but a vast majority of Belobog+Luofu characters

Trailblazer - not so great with a stove. Pom-Pom has PTSD flashbacks when they offer to help prepare meals and the Trailblazer is thusly shooed from the premises. they're used to foraging snacks and treasures in the trash anyway

March 7th - ADHD disaster. she can whip up desserts mostly but the kitchen looks like a tornado happened afterwards and she'll rope someone into helping

Dan Heng - this boy grew up in a prison and then spent his adult life on the run from his murderous ex, when did he have time to learn to cook? naw, if he's not on the Express it's takeout and fast food for this poor meow meow

Pom-Pom - the esteemed head chef of the Astral Express. they are the ruler of their kitchen and no recipe is beyond their grasp. you might wonder how they can reach the counters and grip utensils when they are so small and bunny-like but Pom-Pom is very good at what they do, so you don't have to worry at all!

Welt Yang - he's an ok cook, like many dads, but he's got a tendency to lean on parental shortcuts like frozen French fries or chicken nuggets (not that anyone ever complains about this)

Himeko - she's best left to her coffee brewing, let's just put it that way.

Kafka - also a disaster, but she has little interest in cooking for herself. this is also the reason the trailblazer can't cook - she wasn't able to teach them

Silver Wolf - no interest in cooking beyond TV meals or reheating leftovers. takeout, gamer supps and snackies take priority 

Blade - somewhere in his muddied floodwaters of memory there's the capability to cook, but it comes and goes and the pain in his hands make it difficult to grip utensils and other implements with the fine motor movements required to chop and whisk and flip. He used to cook for his husband occasionally despite Dan Feng having a personal chef as high elder

Gepard - he does his best… things like breakfast eggs, toast, sausage, noodles, these are easy to accomplish. anything too fancy is a step too far. he's really too busy to practice.

Serval - generally competent. she had to learn to feed herself after getting kicked out of the architects and staying on her own. she's adventurous, always trying new flavor combinations and changing recipes for fun

Lynx - a true outdoorswoman, knows how to forage and trap game and cooks a mean stew. it's unconventional fare, though, and not to everyone's sensibilities. 

Pela - a good cook. sticks to the recipes religiously, and very good at baking because of her precision

Natasha - "knows" how to cook but while she's great at the chemistry behind making medicines, food takes a backseat. grin and bear it if she asks you to try something she made, you don't want to make her sad. she tried really hard for you after all.

Hook - isn't allowed to cook without supervision but she makes an enthusiastic sous chef! helps Dad make dinner and sets a lovely table

Seele - abysmal but I can see her being interested in improving in order to cook something nice for Bronya. when asked why she's suddenly interested in learning, however, the lady doth protest too much. you don't question it further though because you don't want her to make you a knuckle sandwich.

Sampo - unfortunately my own biases cloud my judgement here because I love a man that can cook. but Sampo does seem like the sort of guy who operates on comedy law and that's something I am familiar with. option 1: he closes the door to the kitchen and refuses anyone's help. there's an unholy racket, a cloud of black smoke, some coughing, a Wilhelm scream, and then a few bars of whistling. when he emerges, it's with a pristine plate of gorgeously prepared braised meat and carmelized vegetables with delicate garnish. option 2: he puts on a bit of a show. it's like that cooking porn anime, and onlookers find they have to look away periodically or loosen a tie to keep themselves in check. finally, when he lifts the lid over the plate… the censorship committee has ordered it pixelated so it can still air in the same time slot. (both of these scenarios happen within the same week)

Bronya - she's too busy! she's always working or training or sleeping. luckily, Seele is hard at work learning to cook for her wife hard-working friend

Qingque - Maybe instant noodles, maybe the Xianzhou equivalent of box Mac and cheese. Otherwise she's patronizing the food spots in Aurum Alley and getting takeout ordered to her desk so she can be seen working through lunch (she's not actually working tho)

Fu Xuan - she makes a mean pot of tea but she's so busy she has no time to cook. She subscribes to box meals (like Hello Fresh, etc) so she can feel like she's not surviving on takeout and restaurant meals. She definitely has Girl Breakfast and Girl Lunch though (her favorite bubble tea and two cups of extra sugary tea for that afternoon pick-me-up, respectively) which is not great. Watch out for gastritis, sis.

Jing Yuan - he's got dad grilling vibes but I can't see this man seriously cooking. at best there'll be weaponized incompetence before he's shooed out of the kitchen, chuckling. since he's the general however I have to assume he has a personal chef. 

Yanqing - tried to cut vegetables with his swords once and was summarily banned from every kitchen

Jingliu - I'm not even sure she eats anymore. Doesn't she just feed off of ambient malice or something

Luka - Mr. Meat Boy knows his way around a grill and a campfire, but try to sully it with vegetables and you're getting the biggest glare he can muster. A boxer can't live on meat alone, and considering you're nihility path, do we think a vegetable may cause less despair?

Guinaifen - does this girl live somewhere? Like in an apartment or something? She seems to be always out and about, busy streaming or performing or meeting friends to do either of the previous. She probably eats like Qingque does, grabbing something from the Alley whenever her tummy grumbles, but otherwise we are on 👏 the 👏 go !

Topaz - this girl is BUSY busy, she's ordering Grubhubs and Doordashes and having her order from the caf delivered by drone bot while she works through lunch. likes big meetings in the conference rooms though, because there's usually pastries and coffee

Aventurine - much like the other hardworking folks, he ends up with a lot of Space Doordashed lunches and late-work dinners. He attempts recipes from internet videos sometimes, for fun and the love of the trend. He doesn't super know what he's doing but it always turns out marvellously.

Ratio - Few things are outside Dr. Veritas Ratio's wheelhouse, and because a healthy diet is required to maintain a healthy body and mind, he's well versed in cooking techniques and healthy eating. Occasionally will stoop to making something less healthy like french toast to spoil Aventurine with.

Ruan Mei - In my head she's got the 'tism that makes her dislike all but like 2 or 3 textures, and those textures are generally desserts she's learned to make for herself - smooth puddings and pastes, soft dough. I suppose the Lifeform Oven isn't technically cooking, however…

Mme.  Herta - [Automatic Reply] I'm busy. The cafeteria is open for this purpose. [This user cannot be replied to.]

Asta - there's a reason Arlan makes fried rice so well 🙃

[transactinides]

i'm super bad at cooking and never know where to start because every recipe out there asks for ingredients i simply don't have at home so do you perhaps know what basic ones would be good to stock up on? like eggs and stuff...especially when it comes to spices i have no idea what is okay to use

Haii o/ very honored that you sent me an ask, and ofc I’ll do my best to help! This reply got a bit out of hand so. Long text under the cut. Behold. Feel free to reach out in asks or dms or whatever with any future questions (@ everyone tbh).

Food is, of course, very subjective, so my idea of a perfect list of foods to keep a stock of will not be universal, but I hope this will, at least, give you some ideas if anything. 

First of all, I usually mentally break down my typical weekday recipe into vaguely carbs source - protein source - veggies, buy a couple of options for each category and just switch them around for variety. My standard set is

rice / pasta (usually spaghetti re:shapes) / glass noodles

eggs / chicken / tofu / bacon

random pack of frozen vegetables, bell peppers, eggplants, tomatoes, cucumbers, leafy greens. garlic and onions too

I have an option of making egg fried rice with chopped up bacon and added frozen vegetables one day, then blending the leftover vegetables with bell peppers and tomatoes to use as pasta sauce with chicken and spaghetti the next day, then branching out and making eggplant tofu stir fry with glass noodles, then using whatever eggplant tofu stir fry i had left as rice balls filling and making myself a quick vegetable salad on the side… And all those things are easy to make and don’t need much fussing around. 

Other options to consider would be potatoes (you can roast them with whatever, boil, fry, etc), buckwheat (my wife doesn’t like it otherwise I’d use it more often), kidney beans and chickpeas for your carbs*; fish and meat for your proteins (those are. a bit too expensive for me usually); carrots, cabbage, leeks etc. 

The list looks long, but, again, you just need to pick out a couple of things from each group and throw shit in a pan so to speak. And a lot of them are easily soup-able (boiling water chicken potatoes carrots rice? boom soup. etc), which is another easy base recipe to exploit.

Now to the matter of spices. Salt and pepper are obvious enough, but a good thing to look for are, especially if you are just getting into cooking, spice blends. Something something French Herbs™ something something Taco Seasoning™ something something Seven Spice™ something something Garam Masala™. There’s a lot of different ones, but they are, essentially, a formed flavor profile in themselves, so you don’t need to worry about mixing spices and herbs that might not go well together, and by paying attention to contents you can learn for yourself what individual seasonings are commonly used together.

Also, everyone, hold your judgement real quick and trust me with this, but ooh I always save leftover flavor packets from instant ramen and reuse them in other dishes. Egg fried rice just doesn’t taste right without suspicious red powder courtesy of shin ramen… It’s probably MSG my beloved or something…

While I’m at it, bouillon cubes are handy to have, you can use them for soups, crumble them up in other recipes. Adding one to the water you’re cooking rice in is a great hack at making it more flavourful.

In general, while I do actually have way too much spices (and keep buying more… very excited about my newly acquired dried tarragon…), the ones I’d advise to have for an average person would be:

Salt (ideally both coarse grain and fine grain, but fine grain only serves you just right)

black pepper (both in a mill/grinder and peppercorns), red pepper flakes

paprika, garlic powder, ginger powder

bay leaves, dried oregano, basil, thyme, dill, cinnamon, coriander, cardamon, cumin, turmeric, sumak....

I really got a bit carried away by the end, but. You don't actually need to buy all of them and at the same time, just start with whatever couple of things you'd need for whatever you are cooking and let your collection build up over time, since spices aren't something you need to buy often anyway 👍

Other things I think it’s nice to have in stock in your kitchen would be flour and baking powder, vinegar (distilled vinegar, rice vinegar… I like to have balsamic vinegar too but it’s so expensive it’s ridiculous ngl), soy sauce, cooking oil of your choice (I use sunflower oil, olive oil and sesame oil), panko or breadcrumbs, starch (i have potato starch, cornstarch and tapioka starch, I would suggest just getting cornstarch at first).

* going to clarify here that while beans are often brought up as a source of protein, most are rich in complex carbs, excluding edamame and green beans for example. And since I mostly often cook beans with meat, they check out my daily carbs in my head.

[cosmicpoutine]

I love your user name

If you were to make a "cosmic poutine" what would be in it?(fry type, gravy variety, cheese curd flavor, additional toppings)

okay so i've only ever eaten poutine ONE TIME. but my girlfriend is a chef and i asked her to make me a cosmic poutine. so there's a recipe under the cut lol

Cosmic poutine

Ingredients

2- tablespoons of butter

1-tablespoon flour

1.5 cups of milk

White cheddar cheese curds

French fries

Food coloring

Bullion (optional)

Make fries - you can torture yourself and make from scratch or buy frozen at store and bake. Your choice.

In a small saucepan melt butter and add the flour - stiring on a low heat. This is your rue. Let it brown ever so slightly so the raw flour taste cooks out.

Heat milk and add either salt/pepper to taste or add a few bouillon cubes. This is what will flavor your gravy. Just make it taste good.

Pour milk broth into the browned rue and stir tell it begins to thicken to a gravy consistency, remove from heat and let cool a bit and add food coloring to get desired color (im colorblind so just wait tell cosmic tells me it’s purple)

Chop up the cheese curds so they will look like stars and Toss with a bit of yellow food coloring

Once fries are frenched you are ready to assemble your Cosmic Poutine.

[johnschneiderblog]

Grandpa's feat of alchemy

I was planning a fish fry one recent day, but when I went to the freezer for some frozen Ore Idas, the cupboard, so to speak, was bare.

Then I remembered some advice my older son gave me when he was about 5. He had spent the weekend with my parents and the first astonished words that came out of his mount when I retrieved him were:

"Grandpa knows how to make french fries out of regular potatoes. We should do that."

The kid was astonished by Grandpa's feat of alchemy, but let's face it, when your household includes four kids and two full-time jobs, you tend to go frozen on things like french fries.

But with no Ore Idas for that recent fish fry and a little time on my hands, I peeled, sliced, poured three fingers of cooking oil into a Dutch oven and turned on the heat ... As you can see from the photo, french fries emerged.

My advice: Make sure you keep the oil hot enough (325 degrees with the recipe I used) and fry them twice.

[mariacallous]

You know those people who get sick of eating French fries or potatoes? Yeah, I am not one of them. And I especially love tater tots. I don’t know what it is about them that gets me so excited, but it’s like an addiction. I should also say, I equally love high-end, homemade tots and the plain old frozen ones from Trader Joe’s. They are crunchy, creamy, crispy and cute. And I can’t get enough.

When I saw Tasting Table’s recipe for hot dog tater tots, I knew right away I needed to Nosh-ify them: with pastrami, of course.

My 4-year-old daughter (and biggest critic) saw them cooling on the counter, she couldn’t wait to dig in. She exclaimed, “Oh my gosh mom — these are so so delicious! They are like a creamy, crunchy potato thingie!” And I knew I had attained tot success.

[prettyciggy]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

[robustcornhusk]

20. What's in your freezer right now? (Bonus: any other with an interesting answer that no one's asked yet)

bonus question first, because i take any opportunity to talk about food at length

41 - What's the oldest thing you own?

huh. i was going to say "my grandfather's sword", because that's the cool answer, but i guess it's actually my house, which is both a boring and ship of theseus answer. large portions of this place have been ripped out and put back over its 105 years of existing.

but as for objects that i can carry around, probably the sword, from the 40s.

20 - oh boy! i just cleaned out the freezer two weeks, and it is still 100% full! it's very wide, tall, and shallow; it's got a deep drawer, a very shallow shelf, and one reasonable drawer.

deep drawer:

10 bagels (from the last two weeks)

8 tahini rolls (last night, recipe handed to me by @adiantum-sporophyte)

1 spare bagel, shichimi togarashi (last fucking december)

8 dinner rolls (in the last month; i like them with The Beans)

500g of sourdough bread (in the last month)

bags of corn, peas, raspberries, blueberries, and 6tbsp or so tomato paste

a few ounces of frozen french fries

1 bag of vegan nuggets that i haven't tried yet

1 bag of not-chicken strips

2 bags of breaded not-chicken filets, like for sandwiches

2 bags of not-burgers

the bagels come from partner's favorite bagelry (?). we eat bagels for breakfast 4-5 days a week, so we get 12 bageldays of bagels every 2-3 weeks.

i love fake meat so much. people are out there jerking off, "i feel we should celebrate vegetables for what they are, and not try to make them into what they aren't". poppycock! burger is good. nugget is good. vegetable qua vegetable is also good. they're both good! eat both! one needs micronutrients and big hunks of protein!

the tahini rolls are basically extra flavorful dinner rolls. the flavor is a little hard to pair with, though. i have some stews in mind to try them with.

the sourdough is the leftovers of a huuuuuuuge miche i bought at nearby bakery because i went right at close and it was all they had left. i fucked up and froze it in 3 chunks, instead of slicing before freezing; when i tried to slice up one of the chunks, it was a huge mess. i might turn the rest into ribollita, now that i think about it.

partner had the idea that we'd 3d print some dividers, so that the bagels wouldn't collapse into the frozen vegetables, and the faux meats wouldn't collapse, so we got a profiling tool... and we haven't made the dividers yet. eventually!

shallow shelf:

6 frozen mulberry scones on a quarter-sheet pan

1 basket of frozen mulberries

mashed mulberry to use in lemonade (as suggested by @tinyyellowflowers-blog), occupying one of my eighth-sheet pans

frozen blackberries, occupying another quarter-sheet pan

a deli container completely full of apricot pits

the mulberry scones smelled really weird when i cooked the first two... but they tasted fine. mild; not a fantastic use of mulberry imo. the frozen ones are like ice cream. i'm supposed to bake with the blackberries, and i have been -- made these peanut butter bars, and then merged it with some jam bars; the second one was like the best pb&j i've ever eaten.

the apricot pit bucket is for infusing into alcohol. slaw, a doctor, was over last night, and i casually asked how much cyanide is okay to eat. she made a frowny face at me. then i said it was apricot pits and she was like "that's fine".

i really really need to either reclaim those baking sheets or get more; i use them more for organization than for baking, though.

reasonable drawer:

1 box of "plant based breakfast patties"

1 box of folded fake eggs

1 box of fake poached eggs

3 boxes of tofu skins (help)

8 dinner rolls (in the last month)

1 miniloaf of baharat banana bread (march?)

4oz of pepita dukkah (december)

8oz of flaxseeds (ancient)

6 little containers of apple butter (from a year ago)

1/3 pint of ice cream (a month or two)

2 little containers of a very condensed tomato-shallot sauce (possibly 2 years old)

1 jar of yeast (18 months)

uhhhh, ice

the dinner rolls are parker house rolls, but i don't actually like the parker house shape (too much hassle); i just do them as miniboules. they freeze and reheat perfectly. if i get another 9x13 i could do double batches, and maybe i will.

every now and then we eat bagel sands for breakfast, with bagels (real), egg (fake), sausage (fake), cheese (fake), and i love it. they're so good.

no idea what to do with the tofu skins; i've never used yuba before, and i haven't had hot pot either.

the ice is impossible to get out of the ice bucket, due to how shallowly the freezer drawer extends. for fashion reasons, there's no in-door ice or water dispenser.

[kelliealtogether]

oooh pls tell me more about the menu

Oh! Thank you for asking about this one!

The Menu (not to be confused with the 2022 Ralph Fiennes film of the same title, they are VERY different) is a fic that I predict will get a fair amount of hits, few kudos, and fewer comments, but I. am. in. love. with. it. It's so damn fun and it's getting so much of my attention that it's nearly finished.

This again was typed with haste, so forgive any typos, but this section pretty much captures the gist of the fic:

“Declan’s making business decisions,” Ronan told Adam, pushing himself up from leaning on his elbows as Adam pushed himself off the doorframe and crossed the kitchen. “And business decisions include reading—” Adam stopped when he reached the island and he flipped an opened cookbook closed “—Classic Irish Cuisine.” “I told him it was stupid.” “Yeah, I’m sure that’s exactly what you said.” Adam glanced at Ronan—they both knew Ronan had taken every ounce of color out of what he’d said to Declan—before he let the cookbook fall back open. Starting to flip through it, he paid closer attention to the recipes than the glossy photos that accompanied them, the opposite of Ronan’s approach. “So why are you reading Classic Irish Cuisine?” Adam pulled another cookbook to him. “And the Complete Irish Pub Cookbook?” “He wants to revamp the menu,” Ronan replied, air quoting his older brother. This confused Adam more than Ronan being home, because not only did he furrow his eyebrows again, but he turned down the corners of his thin lips. “You guys don’t really have a menu to revamp.” “Yeah, I told him that, too.” Ronan closed the cookbook in front of him as Adam moved around the island to stand beside him. “But he has some idea to turn the place into a fancy ass pub, and becoming a fancy ass pub means we can’t throw frozen chicken fingers and french fries in the deep fryer and call it a day.” 

[WIP Game]

[zactakespictures]

Recipe for Old Bay Fries With these quick and simple baked fries that are seasoned with Old Bay and provided with a cheesy dipping sauce, you can enjoy that much-loved seafood flavor. 1/2 teaspoon seafood seasoning, 2 packages frozen crinkle-cut French fries, 2 tablespoons seafood seasoning or more to taste, 1/4 cup milk, 8 ounces white American cheese diced, 3 tablespoons vegetable oil

[clunelover]

I have never had tater tot hot dish* and suddenly got the urge to make it for the first time yesterday. I found a recipe that used half cream of mushroom soup, half sour cream and milk (instead of all soup). I also used thawed frozen green beans instead of canned because no thank you on canned veg.

I was stupidly optimistic that the kids would like it but wasn’t thinking about

- visually it’s very disgusting

- they don’t like “creamy”

- translucent but visible onions

- green beans (one of them used to like beans, I forget who, but now they both don’t like)

- C doesn’t like POTATOES (no not even French fries).

So yeah they both choked down one bite and acted like it was poison. Jeremy was game to try it and liked it okay, but said he felt queasy later.

I genuinely love it! It reminds me of the Hamburger Helper my dad made when I was a kid. But hey look, there’s green veg! So now I have a whole giant pan of it to have for lunches, and I win!

*don’t worry, as a Wisconsinite I still have had plenty of other casseroles made with “cream of” soups. We were more of a “cheesy potatoes” family. Speaking of which, reading the ingredients for that just now made me want to barf - cream of mushroom, fine. Cream of celery - okay gross but I’ve used that too. Cream of chicken?? No, no. Oh my god so gross. If you’ve ever been the person who makes the cheesy potatoes and you see that slither out of the can, you might not want them anymore.

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[rabbitcruiser]

National Cheddar Fries Day 

Crunchy on the outside, fluffy on the inside - cheddar fries are a savory sensation! Whether dipped in ketchup or smothered in cheese sauce, these fries are a satisfying snack.

There’s something so incredibly delicious and deeply American about a big huge pile of french fries that is smothered in cheddar cheese sauce and piled high! Whether eaten as an appetizer or as a whole meal, cheddar fries have the power to bring quite a bit of delight to any table of friends or family members.

Now, Cheddar Fries Day is here to pay honor and respect to this simple and appetizing bit of American cuisine.

History of National Cheddar Fries Day

National Cheddar Fries Day got its official start in 2016 by a restaurant called Snuffer’s in the state of Texas. Though no one is quite sure when this dish got its start, it was certainly created somewhere in the United States. Putting cheese on french fried potatoes to make cheddar fries, or cheese fries, may have originated around the time that the American company, Kraft, released a product called Cheez Whiz in 1953. This was a processed cheese food that made it possible to have a saucier kind of melted cheese in a jar or can.

Chili cheese fries, which are basically cheddar fries that incorporate chili as well, have a story of having been invented at a Dairy Queen restaurant in Missouri by a man named Austin Ruse. But it is known that chili cheese fries could be sourced in the frozen food section of grocery stores as early as 1975.

In today’s world, cheddar fries are served at all sorts of different locally owned restaurants as well as national chains, from fast food to diner-style to casual family dining restaurants. They might come with just cheese or chili and cheese. Or they might be “loaded” up with bacon bits, green onions and sour cream. Some of the well-known places that serve a version of cheddar fries might include Steak ‘n Shake, Wendy’s, Arby’s, Shake Shack and many others.

National Cheddar Fries Day Timeline

1600s French Fries get their start

Deceivingly, the first fries were made in the country of Belgium, where the French language is spoken. 

1934 Steak ‘n Shake is first opened

Founded in Normal, Illinois, Steak ‘n Shake will eventually become an American icon for fries, specializing in cheddar cheese fries.

1953 Cheez Whiz is introduced

This canned, whipped cheese by Kraft makes it easier to put cheese on just about anything! 

1978 Snuffer’s Restaurant & Bar serves Cheddar Fries

This Dallas diner adds cheddar fries to its menu and will eventually found National Cheddar Fries Day decades later. 

2016 First National Cheddar Fries Day is celebrated

Getting its start at Snuffer’s restaurant in Texas, the first National Cheddar Fries Day takes place.

How to Celebrate National Cheddar Fries Day

Get on board with all sorts of fun ways to celebrate and enjoy National Cheddar Fries Day when you participate in some these delicious and delightful activities:

Head Out for Some Cheddar Fries

Take the opportunity to celebrate National Cheddar Fries Day by ordering some up at a restaurant. Those who are near the Dallas, Texas, area might want to try out Snuffer’s Restaurant & Bar, the original restaurant where National Cheddar Fries Day was founded. In fact, Snuffer’s also claims to be one of the creators of the original “cheddar fries” and their recipe includes cheddar cheese, with the option of adding bacon, chives and jalapenos for an even more scrumptious experience.

Get Creative with Cheddar Fries

Making a version of cheddar fries or cheese fries at home is an amazing way to get creative with those culinary skills in the kitchen. Start out with some basic french fried potatoes, whether starting from frozen or fresh. Then fry them in oil or bake them in the oven.

The most important factor for cheddar fries is, obviously, the cheese, but beyond that it’s easy to make things interesting and unique in honor of Cheddar Fries Day. Try out some of these creative ideas for making cheddar fries at home:

Mexican Cheese Fries. In addition to cheese sauce, pile french fries with beef taco meat, black beans, zesty jalapenos, and a delicious lime yogurt sauce.

Texas Cheese Fries. This copycat recipe comes from Chili’s restaurant and starts with a big batch of chili in the crockpot. Pile it on top of fries with cheese sauce, bacon, pickled jalapenos and topped off with ranch dressing.

Kimchi and Chorizo Fries. Tasty with a healthy kick, these loaded fries have cheese sauce, spicy chorizo, fermented kimchi and green onions.

Sloppy Joe Sweet Potato Cheddar Fries. Make things a bit more interesting when you use sweet potato fries instead of regular fries, and then add Sloppy Joe meat, cheddar cheese and chives. A super tasty twist on an American classic.

Learn Some Fun Facts About Cheddar and Fries

In honor of National Cheddar Fries Day, it might be fun to raise awareness and pique the interest of family members and friends by learning and sharing some unique and interesting fun facts about the elements of this dish. Have a go with some of these bits of trivia:

Cheddar cheese comes in a few different interesting varieties. The most common are mild, medium, sharp and extra sharp. But there is also white cheddar, New York style, Orkney Scottish Island Cheddar, and even “red cheddar”, which is really more of a Red Leicester cheese.

French fries don’t seem to have actually originated in France but in Belgium. It is believed they were called French fries because American soldiers first discovered them among the French speaking Belgians.

Cheddar cheese originated in a village in Somerset, England, by the name of Cheddar.

When the restaurant started the price of a portion of McDonald’s French Fries was only ten cents.

Host a Cheddar Cheese Fries Day Party

It’s fun to get people together to celebrate this tasty and delicious treat on National Cheddar Fries Day. Perhaps host a cheddar cheese fries buffet at home as a fun way to enjoy the day. Or, celebrate the day in the breakroom at work by having coworkers bring in different fixings or other items to put on top of the cheddar fries. It’s a cool way to have lunch at work and build camaraderie as well.

Hold a National Cheddar Fries Competition

For those who want to get a bit more competitive, perhaps it would be fun to turn Cheddar Fries Day into a competition. Allow different competitors to bring their favorite recipes for cheddar fries, chili cheddar fries or loaded cheddar fries, and then host a cookoff. Let other participants be judges and declare the winner as the person whose cheddar fries get the most votes. They could win a simple prize, a certificate or just general bragging rights. Of course, since everyone gets to eat cheddar fries on National Cheddar Fries Day, it turns out that everyone wins!

National Cheddar Fries Day FAQs

Are cheddar fries gluten free?

Yes, as long as the cheese sauce doesn’t contain gluten, cheddar fries should be gluten free.

Will cheddar cheese melt?

Cheddar cheese melts especially well when it is shredded.

Are cheese fries healthy?

Cheese fries can have a lot of carbs and fat, but they can be made in ways that are healthier.

Are cheese fries good?

Sure! Cheese fries are popular and liked by many, with variations including bacon, jalapeno slices, green onions and more. 

How to make cheddar cheese fries?

Making cheddar cheese fries is easy by piling cheese sauce on top of cooked french fries.

Source

[mariacallous]

As a Jewish archivist at the Center for Michigan Jewish Heritage (CMJH), based in Metro-Detroit, I’ve found endless hidden gems in our local Jewish archives. Archivists collect, maintain, and make accessible historic materials relating to their area or subject, which does not sound as exciting as it really is. Being an archivist at a Jewish archive means that I get to look through amazing Purim photographs, letters from rabbis writing to each other about congregational drama, film reels with old timey dancing; the list goes on. But among the most fun finds are congregational cookbooks. The CMJH has cookbooks that are over 100 years old, with recipes from generations of Jewish Detroiters. While skimming a cookbook for a social media post, a fellow archivist and I came across a recipe called ��mock blintzes” from 1947. You might be familiar with the classic blintz, often a sweet cheese filled crepe topped with sour cream or jam. Upon looking at the ingredients of mock blintzes (which included salted crackers and dry cottage cheese), it looked…subpar to the classic blintz; unappealing, even. So, of course, we decided there was only one thing to do: make them. 

After posting a picture of my results online, I was surprised to find that people knew about this recipe and had fond memories of “mock blintzes.” Perhaps it is generational, but the idea sounded so far from the blintzes I knew. Once I received that comment, it pushed me to do a little digging about the “mock blintz” and see what I could learn about this (mostly) forgotten recipe. 

So, let’s take a look at the history of this, well, historical recipe. Though it seems to have lost popularity in the 2020’s, the “mock blintz” can be found mentioned in many places in the mid 20th century, including Jewish cookbooks and newspapers from the era. It appears that the “mock blintz” with salted crackers, a cream cheese/cottage cheese filling, dipped in an egg mixture and fried was a common choice in the 1930’s and 1940’s. Another “mock blintz” option, which sounds a little more enticing, used a similar concept for filling and frying but rather than using crackers, the recipe called for rolled thin white bread. Crackers or bread, this recipe could be found in newspapers throughout the country. In one paper, published in 1988, it was listed under the “Unusual Breakfast Ideas,”  which gives us a clue on its popularity by that time. 

With all this great information about the history of the “mock blintz” you must be wondering, are they actually good? Well, when we made them, the expectations were incredibly low, which helped. The reason we even attempted to make them is because they sounded unappetizing (take a look at the picture of the recipe to see what I mean). Saltine crackers with dry cottage cheese? Not exactly my top combination. However, with the addition of the egg and butter (lots of butter) it actually turned out okay. The taste reminds me of something closer to French toast made with salty crackers. Although our expectations were already low, the result truly did exceed them. I can absolutely see how the people who use matzah to make a “mock blintz” during Passover are doing something right. But would I choose this over a frozen blintz or French toast? Probably not. 

Whether or not my description sounds appealing, the recipe is definitely intriguing and tells a story about the way people were trying to balance tradition, and modern lives at the time the recipe was popular. Today, there are various online recipes for the “mock blintz.” If you want to try them,  I recommend channeling your grandmother (or great-grandmother) and attempting to recreate the 1940’s version. It’s…not bad.

[worldblogskw]

Jack in the Box and White Castle’s Deals and Recipes for Thanksgiving

Jack in the Box

Celebrating Thanksgiving means giving thanks for the blessings we received from the past year. It is typically tied down with feasts since it’s a time when people give thanks for a bountiful harvest. With that, Jack in the Box would like to express their gratitude to fans this Thanksgiving season in the form of deals that will leave them thankful and full.

If you’re on the hunt for an on-the-go feast, just head over to your nearest Jack in the Box locations to avail of their BOGO 50% off Munchie Meal and $5 off for the Mega Munchies Box. The promo is still running until November 30, 2024, so hurry.

Now, what’s in these Munchies delights that will keep you running back for more?

The Munchie Meal includes your meal choice between:

Entree: Jr. Chicken Sandwich, Sourdough Jack, Jack’s Spicy Chicken Bacon, or Ultimate Cheeseburger

Side: Medium French Fries, Medium Curly Fries, Halfsie Fries, or Onion Rings

Extras: Classic Jack Taco or Brownie and drink

On the other hand, you can choose to get the Mega Munchies Box if you’re hosting a feast for a large number of people. This large meal pack is true to its “Mega” name as it includes the following Jack in the Box menu items:

Three large orders of Seasoned Curly Fries

26 pieces of Tiny Tacos

14 Stuffed Jalapeños

Creamy Avocado Lime Sauce and Ranch

Welcome Jacksgiving to your table by serving any of these meal deals to your guests. We’re sure that you’ll leave them full and grateful!

White Castle

Yup, you guessed it right! Since we’re on the topic of the Thanksgiving season, White Castle is making an appearance to remind us of their popular Slider Stuffing recipes. What’s Thanksgiving without your usual stuffing, or better yet, what’s Thanksgiving without your White Castle Slider Stuffing? You may probably remember their stuffing recipe as your mother may have served them at the dinner table.

Speaking of varieties, White Castle is pleased to make all six of their recipes available once again. They’re made from the Sliders that you can purchase at all White Castle locations nationwide. They’re also available at retail stores in the form of frozen Sliders.

Wondering about the recipes you can create from White Castle’s Sliders? Here’s a list of stuffing recipes:

Original Slider Stuffing — The classic recipe that started it all. This was invented in 1991 by a White Castle team member who enhanced her grandmother’s stuffing recipe by adding a sack of Sliders.

Impossible Slider Stuffing — This non-meat slider was invented back in 2019 for vegetarians. It swapped the Original Slider for the plant-based Impossible Slider.

Bacon Jalapeño Cheese Slider Stuffing — This was introduced in 2021 using White Castle’s spicy Jalapeño Cheese Slider as its main highlight. Other ingredients include bacon, diced jalapeño peppers, celery, cilantro, and shredded jack pepper cheese.

Southwest Jalapeño Cheese Slider Stuffing — Also introduced in 2021, this recipe still features the same Original Slider Stuffing but with added jalapeño and poblano peppers.

Slider Stuffin’ Muffins — If you’ve decided to take a different approach to the usual Thanksgiving Stuffing, then why not bake them to create muffins? They joined the stuffing lineup last 2022 as they include ingredients of corn, green onions, chili powder, and a variety of peppers. The main ingredient would be White Castle’s Jalapeño Cheese Sliders.

Fat Joe’s Jalapeño Cheese Stuffing — The newest addition of the stuffing recipe that was created in 2023 by rapper and Craver Hall of Famer Fat Joe. It’s made out of sauteed celery, jalapeño peppers, cilantro, shredded pepper jack cheese, and Jalapeño Cheese Sliders.

Original Sliders Stuffing Recipe

Since you’ve been part of the tradition, White Castle is sharing with fans the recipe of their Original Sliders that you can use this season. The cooking time will probably leave you 35 minutes of cooking time plus a prep time of 5 to 10 minutes. Here’s the complete recipe for your reference.

Ingredients

10 to 12 pieces of White Castle Original Sliders

One ½ cups of diced celery

One ¼ teaspoon of thyme

One ½ teaspoon of ground sage

¾ teaspoon coarsely ground black pepper

¼ cup chicken broth

Instructions

Pinch and tear the sliders into bite-sized pieces and put them in a large mixing bowl.

Add the celery and seasonings

Add the ¼ cup of chicken broth

Add the stuffing to the cavity of the turkey

If you’re going to cook the stuffing as a casserole, add an additional ¾ cup of chicken broth

Spray or oil the 2-quart casserole

Transfer the stuffing to the casserole and bake at 350 degrees for 35 minutes.