Stop eating garbage pancakes. That nonsense in a box is barely even a pancake. It’s not worth it, and really, are you eating pancakes enough to warrant having a special box in the cupboard that specifically contains pancake ingredients?
Make and enjoy fresher pancakes with this recipe that will have you making homemade pancakes from scratch.
This recipe will give you delicious homemade oven-baked french fries. This option is cleaner, healthier and somewhat easier than deep frying.
Oven baking your french fries is a healthier choice. If you’re looking for a recipe for less healthy but more delicious fries, check out the recipe for deep-fried french fries.
Potatoes and vegetable oil.
And some salt.
Preheat your oven to 450 degrees.
Wash your potatoes.
Cut them into neat little fry shapes. (Consult the picture above if you’re not sure what french fries are shaped like.)
Put them in a bowl. Add a couple tablespoons of oil and stir and shake around until the potatoes are thoroughly but lightly coated.
Lay on a baking sheet and cook for about thirty minutes.
Optionally: add salt.
This is a super easy recipe for making delicious homemade deep fry french fries.
Most people only ever eat beef flavored potato cakes, and call them french fries. As with any other food, if you make it yourself, you know what you are eating.
Potatoes and vegetable oil. Lots and lots of vegetable oil.
Maybe salt. Maybe.
First things first, wash your potatoes. Potatoes are filthy.
Chop your now clean potatoes up into fry shaped bits. If you’re not sure what a fry shaped bit looks like, reference the picture above.
To make good french fries you will need to have either a deep cast iron frying pan, or an actual deep fryer. (Alternatively, you can follow this recipe for oven-baked french fries, but you should probably just deep fry them instead.)
Pre-heat your oil to about 375 degrees and drop some sliced up potatoes in there. Cook them until golden brown. Drip dry as you remove them from the oil, and add some salt if you want.
For a healthier alternative, check out this recipe for sweet potato fries.
Despite being the silliest word to see on one page repeatedly, guacamole is a great alternative to salsa for dipping tortilla chips.
Most alfredo sauces you see are quite thin and creamy but that doesn’t necessarily have to be the case. With a few minor tweaks you can get a thicker, richer cheesy alfredo sauce.
For a more traditional recipe for alfredo sauce, check out this easy alfredo sauce recipe.
While much cheesier than our other alfredo sauce recipe, this one still uses only a few simple ingredients.
You’re going to need:
In a saucepan, combine three quarters of a cup of butter with three cups of cream and three or four tablespoons of cream cheese. Simmer at low to medium heat.
Add four finely minced garlic cloves.
Slowly add one and a quarter cups of parmesan cheese. You want to prevent clumping, so add a little bit, allow it to start melting in, and then add some more.
Continue simmering at low heat for about fifteen minutes.
Pour over pasta, and enjoy.
This recipe is one of many options for preparing a spicy homemade salsa. Once again, this recipe can be made without actually cooking anything, just like our recipe for no cook homemade salsa.
Using no science whatsoever it can be easily proven that most people waste the majority of their limes. You can easily get at least twice as much juice per lime just by using this simple guide. In some cases people have reported an eleventy billion percent increase in juice per lime.
Most folks instinctively chop their limes in half to get the juice out. Because the juice is inside that green thingy, most people just assume you cut it open and bam, out comes juice.
It’s not quite so simple.
Getting the most juice out of your limes is a simple matter of technique. It can be summed up quite easily: cut the lime in five parts instead of two. Don’t cut it down the middle. That’s wasteful and totally crazy.
And then cut the ends off the middle piece in the same way. Here’s another picture. Pictures make things easier to explain. They’re worth like a dozen words or something.
Now squeeze it. Just squeeze out all the juice. From all five parts of your lime.
And marvel that you can now properly juice a lime for use in drinks and recipes and whatever people use lime juice for.