Crunchy Freeze Recipes
CHEF JOHN'S FRENCH FRIES
I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 2
Number Of Ingredients 3
Steps:
- Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
- Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.
Nutrition Facts : Calories 471 calories, Carbohydrate 18.6 g, Fat 44.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 6.4 mg, Sugar 0.8 g
CRISP CUCUMBER FREEZER PICKLES
This is a sweet cucumber pickle. These pickles stay crisp for up to a year in the freezer. They are so easy to make and very good. I have just defrosted a bag (pictured here) after 8 months in the freezer and they are still as crisp as the day I made them.
Provided by Bergy
Categories Vegetable
Time P3DT30m
Yield 3 Pints
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a bowl.
- Stir well, cover and refrigerate for 3 days. Stir every day.
- Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze Thaw before serving.
CRUNCHY FREEZE
My mom used to make this a lot when I was growing up. And we would drizzle fresh maple syrup over the top of each serving. I always liked eating the ice cream and saving the crunchy part for last. Actually, I still do that! Since it's such a steamy hot summer, this is a good recipe to make up to cool you down! Eating this always takes me back to my youth. Gosh, that seems forever ago.
Provided by Darci Rice @sapphire1958
Categories Desserts
Number Of Ingredients 6
Steps:
- Melt oleo in 9 x 13" pan in 300* oven for 10 minutes.
- Add cereal, sugar, nuts and coconut to melted oleo and mix well.Return to oven for 30 minutes, stirring occasionally until slightly brown. Cool.
- Remove 1/2 of mixture from pan and spread softened ice cream over the half left in pan. Sprinkle remaining topping over ice cream.
- Freeze. Eat. Enjoy!
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