How To make Belgian Spice Crisps
6 tb Butter
2 tb Sugar
1/4 c Dark corn syrup
1 ts Lemon rind; grated
1 tb Lemon juice
1 ts Rum
1/4 ts Ginger
1/4 ts Nutmeg
1/4 ts Ground cloves
1/4 ts Cinnamon
2 c Flour
Cream the butter and sugar together until light and fluffy. Add the corn syrup, lemon rind and juice, rum, and spices and beat well. Gradually stir in the flour until the dough forms a ball. (The dough can be prepared in a food processor, using the same procedure.) If the flour has been packed closely in the measuring cup, you may find that the dough tends not to cohere into a ball. The addition of a teaspoon of two of water will correct the proportions. Divide the dough in two and pat each piece into a rectangular shape. Wrap and chill for 1 or 2 hours in the refrigerator or place in the freezer for 15 minutes. Preheat oven to 350. Measure out a large piece of aluminum foil that will fit a cookie sheet. Turn its shiny side down, place one of the rectangles of dough on it, and rap it a few times with a rolling pin to soften the chilled dough a little. Cover with a piece of wax paper the same length as the foil and fasten the two sheets together with several straight pins. Roll the dough between the foil and the wax paper as thin as you can. The thinner the better and crisper. Do not attempt to work too fast, but press down heavily on the rolling pin. The rolled-out dough should almost reach the edges of the wax paper. Lift the dough with with foil and wax paper onto the cookie sheet, foil side down. Remove the straight pins and carefully pull off the wax paper. Cut the dough into any shape you desire
squares, rectangles, diamonds, triangles:
but leave in place after cutting. Make certain you cut through the dough; this will prevent excess breakage later. Place in the oven for about 10 minutes, or until the cookies are lightly browned. The ultrathin dough at the edges of the pan will brown faster than the rest. Repeat with the other half of the dough. Store in an airtight container. These crisps are not only extremely good, but very fragile as well. Avoid excessive handling. (Note: The second portion of dough can be frozen for future use.{ {23 calories per cookie} -----
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Perfect Homemade Waffles (Mochi Vs. Belgian)
Yeah, waffles are good but most of the time, homemade just doesn't hit right. We're going to make a major correction to that by making mochi waffles, the classic Belgian liege waffle, and even a third an easy eggo style waffle.
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The Best Fry Sauce Recipe
This homemade fry sauce recipe is simple, quick, versatile and delicious. With a handful of pantry staples and fridge essentials, you can have this dipping sauce done in under 5 minutes.
Serve with air fryer French fries or my homemade oven chips.
#frysauce #frenchfriessauce
Ingredients
¾ cup full-fat mayonnaise
⅓ cup ketchup
½ tsp smoked paprika
½ tbsp Worcestershire sauce optional
½ tsp garlic powder
½ tsp cayenne pepper for a bit of kick
½ tbsp Apple cider vinegar substitute for any pickle brine of choice.
Salt to taste
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Kale chips – recipe for a tasty, spicy and healthy snack
Delicious kale chips recipe
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Best Spicy-Mayo Recipe | Chili Mayo Sauce Recipe
#mayonnaise #mayorecipe #chilligarlicmayonnaise
Chilli Garlic Mayonnaise is a mayo lovers delight. You often find yourself mixing hot sauce to the mayonnaise to make it more delicious. We bring to you this easy and homemade chilli garlic mayo recipe that you can make with simple ingredients at the comfort of your home. You can adjust the amount of seasoning, chilli and garlic that you want to add to this easy mayonnaise recipe. Do try this quick mayo recipe made at home and enjoy with your favourite foods.
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Oven Fries — CRISPIER Than Deep-Fried
Oven fries that are better than deep-fried? Maybe. Easier and cleaner? Definitely! Thanks to Squarespace for sponsoring this video. Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
I suppose this is more of a techniques than a recipe. Take whatever potatoes you want. Peel them, or don't. Cut them into fry-like shapes, being sure to get roughly equal thickness, and cut them maybe twice as thick as you want them — they'll shrink a lot during cooking. I do one large Russet potato per person. Boil them until you're afraid they're going to fall apart — I do about eight minutes. Gently drain them and lay them on a pan wide enough to hold them all in a single layer. Drizzle on enough oil to thoroughly coat all the pieces. Shake the pan to coat the pieces and get the fries evenly distributed.
Roast at 450ºF. Check on them after 45 minutes — add more oil if they look dry, and move around any pieces that seem to be cooking unevenly. Roast them some more until they're brown and crispy, maybe another 45 minutes. Be careful not to overcook them — very brown will taste burned. You can pull them when they're still a little floppy, because they will harden as they cool. The ones I made in the video are just a bit overcooked.
Place kitchen towel or a couple layers of paper towel in a large bowl, and dump the fries in. Let the towel soak up the excess oil, and then whip it out. Season the fries in the bowl and then toss. I use coarse salt, pepper, garlic powder, chopped cilantro and grated parmesan.
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
How to Make French Fries At Home ! Crispy Delicious , Incredibly Easy
How to Make French Fries At Home ! Crispy Delicious , Incredibly Easy ! Potato Recipes ! Cooking Lee's
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If you have potatoes at home, make this new french fries recipe:
Potatoes 700g
Salt 1/4tsp
Cheese powder, ai 1tbsp
Coriander 1tbsp
Corn flour 3tbsp
Boil Potatoes 3 minutes
Keep in the fridge for 12 hours
Fry for 6 minutes
Let cool for 30 minutes
Fry again 3 minutes
#CookingLee's #asmr #Recipes #food #easyrecipes #streetfood #FrenchFries #crispyfrenchfries #frenchfriesrecipe #potatorecipes
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