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Food, Tumblr, and Best: ALL THE STYLES OF FRENCH FRIES, RANKED FOOD REPUBLIC O WAFFLE FRIES BELGIAN FRIES ⑥TATER TOTS Potatoes cut on a corrugated slicer, rotated 90 degrees before each slice to create a pertorated wafflc Irregularly sliced, doublé-fried potatoes served in a cone w Grated porboiled potatoes, f nto small nuRgets and frind © STANDARD CUT GARLIC FRIES CURLY FRIES Potitoes evolý cut medium thin fded once Any cut of frios sprinided with sauteed minced garlc and chopped porsey Potatoes siked with a curly try Cuttes or spirolizer und fried rnglets. SHOESTRING/ () CRINKLE-CUT ) CHEESE FRIES MATCHSTICK Potatoes thick-cut on a corrugated dicer, then iced into wavy batons and fried Any style of fries with cheese melted on top Potatoes slced very thiny using a mandoline or ulienne cutter and D CHIPS (BRITISH) SWEET Thick-cut fries, ustially cdouble fried to mamize crisness Shorter potatoes cut chunkier than standard frics. traditiona served with mait vineg POTATO FRIES Any cut of fries made with swoet potatoes instead of russet or 3 POTATo D CHILI CHEESE COTTAGE FRIES WEDGES Potatoes cut into thick sices then cut on an angle to make triangul Potatoes thick-cut ogated sieer and fried Ary cit of fries topped with chil and melted chosb POMMES T POTATO SOUFFLES Potatoes sliced mediumoth and fried once in hot oil: then hottor oil unt they ouff up TORNADO A whole potato on a shewer, thinly siced thirough to make o spiral fanned out and deep-frd Potatoes cut into thick rounds with a and deep face stamped out agin in FOODREPUBLIC.COM ILLUSTRATIONS BY MIKE HOUSTON AND NAOKO SAITO memehumor: The whole country is mad about this chart ranking the best kinds of fries.

memehumor: The whole country is mad about this chart ranking the best kinds of fries.

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Blunts, Chilis, and Guacamole: *starts laughing in class* teacher: What's so funny? student: nothing teacher: wanna hear something funny? student: yeah teacher: your grade 16:14 O POR O O FRA Caniqqatrys dick 2 ripe avocados1-2 teaspoon Kosher salt1 Tbsp of fresh lime juice or lemon juice2 Tbsp to 1-4 cup of minced red onion or thinly sliced green onion1-2 serrano chiles, stems and seeds removed, minced2 tablespoons cilantro (leaves and tender stems), finely choppedA dash of freshly grated black pepper1-2 ripe tomato, seeds and pulp removed, chopped Garnish with red radishes or jicama. Serve with tortilla chips. METHOD 1 Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl. 2 Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) 3 Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. 4 Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve. Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.
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Fam, Memes, and 🤖: Man did well fam Maram 200 billion mince pies and sherries you deserve it bro 😂 yamgram takeyourshirtoff christmas neezduts noharmdone

200 billion mince pies and sherries you deserve it bro 😂 yamgram takeyourshirtoff christmas neezduts noharmdone

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Food, Juice, and Memes: CHICKEN SALAD WITH AVOCADO DRESSING PREP TIME 15 mins COOK TIME 5 mins TOTAL TIME 20 mins Made by: @recipe_tin Author: Nagi | RecipeTin Eats Recipe type: Salad Serves: 2 INGREDIENTS Avocado Dressing ½ large or 1 small ripe avocado 1 garlic, minced 2 tbsp diced red onion ¼ cup cilantro, stems and leaves, not packed in ½ tbsp olive oil (optional) 1 tbsp plain low fat yoghurt (I use Greek) 3 tbsp lime juice 3 - 5 tbsp low fat milk ¼ tsp onion or garlic powder ½ tsp salt Black pepper Chicken 5 - 7oz - 250 - 300g chicken breast, skinless boneless (I had 1 large one) 1 tbsp olive oil Spice Rub 1 tsp smoked paprika ¼ tsp each onion powder, garlic powder, cayenne pepper, salt 2 tbsp plain flour Black pepper Salad ½ cup diced red onion 1 corn, steamed, kernels cut off (or ¾ cup cooked kernels) ¾ cup cherry tomatoes, halved or quartered 5 cups chopped lettuce INSTRUCTIONS Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1) Spice Rub: Combine ingredients and scatter on a plate. Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub. Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly. Pile the Salad ingredients onto a serving platter then place the chicken on the side. Serve with Avocado Dressing.

CHICKEN SALAD WITH AVOCADO DRESSING PREP TIME 15 mins COOK TIME 5 mins TOTAL TIME 20 mins Made by: @recipe_tin Author: Nagi | RecipeTin Eats...

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Fresh, Memes, and Avocado: CHICKEN AVOCADO CAPRESE SALAD - Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad! - INGREDIENTS Marinade-Dressing: ¼ cup (60 mL) balsamic vinegar 2 tablespoons (30 mL) olive oil 2 teaspoons brown sugar 1 teaspoon minced garlic 1 teaspoon dried basil 1 teaspoon salt Salad: 4 chicken thigh fillets, skin removed (no bone)* 5 cups Romaine (or cos) lettuce leaves, washed and dried 1 avocado, sliced 1 cup cherry or grape tomatoes, sliced ½ cup mini mozzarella - bocconcini cheese balls ¼ cup basil leaves, thinly sliced Salt and pepper, to season Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing - marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve." By @cafedelites

CHICKEN AVOCADO CAPRESE SALAD - Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella...

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Apple, Fall, and Memes: "Chicken Broccoli and Sweet Potato Sheet Pan Dinner 1 large sweet potato, peeled and diced into 3-4-inch cubes (3 cups) 4 Tbsp olive oil, divided 1 1-2 lbs boneless skinless chicken breasts, diced into pieces (about 1 1-4-inches, keep them close to the same size so they all cook even) 3 1-2 cups small broccoli florets 1-2 of a medium red onion, diced into chunks 3 cloves garlic, minced 3-4 tsp of each dried thyme, sage, parsley and rosemary 1-8 tsp nutmeg Salt and freshly ground black pepper 1-2 cup pecans, whole or roughly chopped 1-3 cup dried cranberries Directions Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients). Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly). Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1-2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces). Return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. Toss in pecans and cranberries. Serve immediately (preferably with a glass full of apple cider, it's the perfect pairing and completes this fall meal)." By @cookingclassy

"Chicken Broccoli and Sweet Potato Sheet Pan Dinner 1 large sweet potato, peeled and diced into 3-4-inch cubes (3 cups) 4 Tbsp olive oil, di...

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Fresh, Frozen, and Juice: One Pan Garlic Herb Chicken and Veggies By @cookingclassy . Yield: 4 servings Ingredients 20 oz petite red potatoes (about 10) 4 (6 oz) boneless skinless chicken breasts Salt and freshly ground black pepper 3 tsp chopped fresh rosemary leaves, divided, plus more for garnish 2 tsp chopped fresh thyme leaves, divided, plus more for garnish 2 Tbsp butter, divided (or substitute) 2 Tbsp olive oil, divided 3 cloves garlic, minced 1 (12 oz) pkg. frozen green beans (whole or cut) 1 medium lemon Directions Pierce each potato twice (once on top and once on bottom). Microwave 5 - 6 minutes until nearly soft, set aside to cool slightly then cut into quarters while chicken is cooking. Pound thicker parts of chicken to an even thickness. Season top of chicken with salt and pepper and sprinkle 1 tsp of the rosemary and 1 tsp of the thyme evenly over chicken. Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add chicken to skillet seasoned side down, cover with a splatter screen if you have one. Allow to cook until bottom is golden brown, about 6 minutes, then sprinkle tops with salt and pepper and 1 tsp rosemary and 1 tsp thyme. Flip chicken to opposite side and allow to cook until center registers 165 degrees, about 6 minutes longer. Transfer chicken to a sheet of foil, spritz with juice of half of the lemon (1 1-2 Tbsp), wrap to keep warm. Melt remaining 1 Tbsp butter in same skillet over medium-high heat and add olive oil. Add garlic and saute until lightly golden, about 30 seconds then add potatoes and remaining 1 tsp rosemary. Cook tossing occasionally for 3 minutes then add green beans. Season veggies with salt and pepper to taste and cook until veggies are tender, about 4 minutes longer. Spritz with juice of remaining lemon half (1 1-2 Tbsp juice), return chicken to skillet. Sprinkle with a little more rosemary and thyme and serve immediately.

One Pan Garlic Herb Chicken and Veggies By @cookingclassy . Yield: 4 servings Ingredients 20 oz petite red potatoes (about 10) 4 (6 oz) bone...

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