Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
"My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave."
^ ^ ^ ^ ^ ^ ^ ^ ^ ^ FROM THE ORIGINAL POST/RECIPE ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ v v v v v v v My story starts from the purple down v v v v v v v Original text in black, my words in purple and red. We are major French Fry-aholics in my house. Yes, it's a problem but I can admit it lol. Seriously, I miss Rally's Fries (Fast Food place here in ohio like Checkers) I will definitely make these! I have been successful with non beer battering: Chicken, Fish, & Shrimp. My next adventure will absolutely include french fries and onions!
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour (Gluten free All Purpose flour)
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt (Kosher Salt)
1 teaspoon paprika
1/2 cup water, or as needed
1 cup vegetable oil for frying (Olive Oil/Sunflower Oil)
1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…