he starch and prevents the crisps from sticking together while they
rizzle the mixture over the potato salad and stir in lightly
Slice potatoes very thinly and arrange 12 slices on a microwave-safe trivet or roasting rack. Microwave on High for 3 minutes (making sure slices do not burn). Continue to microwave on High for 1 minute, checking after 30 seconds.
Sweet potato crisps will look dry and feel crisp.
Remove crisps to a large plate. Repeat with 12 more sweet potato slices until all slices are used. Sprinkle sweet potato crisps with confectioners sugar and apple pie spice.
ream cheese.
Add potato crisps or seasoned potato chips, slowly, so as
Preheat oven to 400\u00b0.
Wash potatoes and leave skin on.
With a garnisher, slice potatoes into 1/4-inch thick slices.
Place sliced potatoes, approximately 4 cups into a bowl with a fitted lid.
Add vegetable oil; stir to coat.
Add salad dressing mix.
Cover bowl with lid and shake until potatoes are coated.
Line potato slices in a single layer on a baking sheet.
Do not overlap slices.
Bake for 40 to 45 minutes or until potatoes are brown.
Serve warm. Yields approximately 40 potato crisps.
ven to 375 degrees. Crush potato crisps completely and, in a small
Fillet the chicken breast and lay it down on a flat surface.
Sprinkle the top of the meat with a mix of spices and crushed crisps, massaging the mix evenly into the meat. Turn the fillets over and repeat the process.
Cool down in a fridge for about an hour and a half, so that the spices will sink inches.
Bathe the fillets in whipped eggs and sprinkle some more spice mix on them.
Fry for about 3 minutes, turning the meat over every minute.
emainder of cheese and crushed potato crisps.
Bake at 350F for
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
uggests serving this with mashed potato and sauteed spinach. When I
oil, steam or microwave sweet potato until tender; drain. Place spinach
ame pan, stirring, until bacon crisps. Add tomato paste and stir
f bread crisps quickly without absorbing oil). Dip sweet potato into batter
ubes. Form balls of mashed potato mixture, using an ice cream
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
If using frozen hake, defrost and dry with kitchen towels.
Lightly season the fish fillets with salt and peper and arrange in a greased oven dish.
Combine the sour cream, potato crisps, garlic, cheese, chives and paprika and spread over fish.
Bake for about 30 minutes at 400 degrees F. (Thickest part of the fish should flake easily and no longer be glassy).
Garnish with extra chives.
Pre-heat the oven to a high temperature.
Cut the unpeeled potatoes into 1/4 inch slices.
Place the potato slices on well-greased oven trays.
Brush the potato slices with oil and a sprinkling of the pepper and herbs. (Alternatively you can combine the oil, the pepper and the herbs in a bowl and toss the potato slices in the oil/herb mixture until they are well-coated - but this would take longer.).
Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
Sprinkle with combined salts and serve.
/2 of the recipe as this recipe makes 2-9 inch
level cup of prepared Recipe #453973 (without added flour).
lices similar to the potato. Place the potato starch in a small