Recipes – Page 4 of 11 – en.Kung-Food

Garlic mashed potatoes are rich and very tasty, a delicious variation of a classic side-dish made even tastier by using garlic (I would say a lot of garlic, but that’s up to you and your personal taste). You can also use roasted garlic: in the oven it mellows its flavor and brings out its natural sweetness. Adding it to mashed potatoes seasoned with fresh herbs elevates an old-fashioned favorite, that’s for sure. Garlic mashed potatoes is the perfect accompaniment for dishes like fried chicken, chicken with herb-roasted tomatoes or other meat dishes, either pork or beef. You can also use red potatoes, the dish will still be extremely tasty but definitely more colorful. I warmly suggest you to top garlic mashed potatoes with green onions: for some reason I find this combination terrific!
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When it comes to fried chicken, you have to trust the South: no one knows better than Southerners when it comes to battering and frying chicken. We get the need to experiment when it comes to food, but when dealing with fried chicken I suggest going all classic all the time. When it comes to a dish like fried chicken it isn’t about the latest culinary advances that makes it great, but tradition. In a great fried chicken recipe you can almost taste the history. It’s not the ingredients that make it special, but the passing down of little tips through generations that make all the difference between good fried chicken and one that’s transcendental. Fritters have existed in Europe since the middle ages. The Scots, and later Scottish immigrants to the southern United States, had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. I prefer fried one, so let’s see how to prepare it!
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Chilaquiles (in Spanish tʃilaˈkiles, from the Nahuatl word chīlāquilitl) is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Chilaquiles is commonly garnished with cream crema, shredded queso fresco, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried, according to personal taste), beef and guacamole as side dish. As with many Mexican dishes, regional and familial variation is quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. They are also served as last meal in a long wedding party close to morning in what is call tornaboda.
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The fabulous 50’s gave us so many great recipes and chicken salad is definitely one of them. Everyone likes chicken salad different ways: ground up and fine, large and chunky, chock full of onions, nuts, and any number of other ingredients. Chicken salad is actually any kind of salad that counts chicken as a main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards. Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically, chicken salad is made with leftover or canned chicken. This simple recipe is just a start, you can obviously make your own and adapt it to your personal taste, or to your guests taste.
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Colcannon (in Irish pronounced “cál ceannann”, meaning “white-headed cabbage”) is a traditional, popular Irish dish mainly consisting of mashed potatoes with kale or cabbage, milk (or cream), butter, salt and pepper added. Colcannon it’s a quick, easy and simple to make recipe and it can contain other ingredients such as scallions, leeks, onions and chives, but the original recipe does not include them. There are many regional variations of this dish: usually it is eaten with boiled ham or Irish bacon. In the past it was a cheap, year-round staple food, though nowadays it is usually eaten in autumn/winter, when kale comes into season. An old Irish Halloween tradition is to serve colcannon with a ring and a thimble hidden in the fluffy green-flecked dish. Prizes of small coins such as threepenny or sixpenny bits were also concealed in it. Colcannon is a St Patrick’s Day and Halloween favorite.
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