A Heavenly New Sushi Experienc...
Chef Hiro Sato rose to fame as the head chef at the one Michelin Star Sushi Tokami in Ginza Tokyo. He left Tokami to open his own ...
ぜひ作ってみてくださいね ハムチーズポテトフライ10人分材料 じゃがいも 茹でたもの 1kgチェダーチーズ 細切り 100gクリームチーズ 55gベーコン 1cm幅 炒める 250g万能ねぎ 小口切り 大さじ3塩 小さじ1コショウ 小さじ1オニオンパウダー 大さじ1 2ロースハム スライス 20枚チェダーチーズ 2cm角ブロック 200g揚げ油 適量薄力粉 125g溶き卵 4個分パン粉 200gパルメザンチーズ 25gパセリ みじん 適量作り方 1 ボウルに茹でたじゃがいもを入れ フォークで粗くつぶす 2 チェダーチーズ クリームチーズ ベーコン 万能ねぎ 塩 コショウ オニオンパウダーを加え 滑らかになるまで混ぜ合わせる 3 クッキングシートを敷いた天板に 2 を移し 全体を平らにならす 4 ロースハムの中央にチェダーチーズを乗せて 上下 左右を折りたたんで包む 5 4 を 3 に等間隔に埋め込み 上から生地で覆って平らにならし 冷凍庫に入れて30分冷やし固める 6 5 を型から外して正方形に切り分け 小麦粉 溶き卵 パン粉の順に付ける 7 180 に余熱した揚げ油に 6 を入れ きつね色になるまで2 3分揚げたら油を切ってバットに上げる 8 仕上げにパルメザンチーズ パセリを散らしたら 完成 Loaded Ham Cheese Potato DippersServings 20INGREDIENTS5 pounds Yukon Gold potatoes peeled and cooked2 cups shredded cheddar cheese4 ounces cream cheese16 ounces bacon cooked and crumbled1 bunch scallions sliced½ tablespoon salt½ tablespoon black pepper1 tablespoon onion powder20 ounces ham sliced1 pound block cheddar cheese sliced into 20 1 inch squares1 quart canola oil for frying2 cups all purpose flour8 large eggs beaten4 cups panko bread crumbs¼ cup shredded Parmesan cheese2 tablespoons parsley choppedPREPARATIONIn a large bowl mash the potatoes until there are no lumps Add the cheddar cheese cream cheese bacon scallions salt pepper and onion powder Mix until smooth Transfer the mixture to a baking sheet lined with parchment paper Smooth out the top Lay a 1 inch square of cheddar cheese in the center of a slice of ham Fold the edges of the ham over the cheese making a tight parcel Repeat with the remaining ham and cheese Press a ham and cheese square into the potato mixture making sure to leave 1 inch of space on all sides Repeat with the rest of the squares Push the potato mixture around to cover up and seal the tops of the ham squares then smooth out again Freeze for 30 minutes then slice the mixture into squares so each square has a ham square in the middle Place the flour eggs and panko into 3 separate medium bowls Dip a square into the flour shaking off any excess Dredge in the egg then in the panko Repeat with the remaining squares Heat the oil in a large pot until it reaches 350 F 180 C Fry the potato squares two at a time until golden brown about 4 5 minutes then drain on paper towels Garnish the potato dippers with shredded Parmesan cheese and chopped parsley Serve warm Enjoy
Chef Hiro Sato rose to fame as the head chef at the one Michelin Star Sushi Tokami in Ginza Tokyo. He left Tokami to open his own ...
#Miss_A #flower_embroidery #save_from_YouTube Website : https://www.missanjiarabegum.com Download pattern : ht...
Cow chin, squid arms, cow rumen and about 20 other dishes being prepared in a Teppanyaki restaurant in Japan's old capital Kyoto -
【しっとり濃厚♡】ちびガトーショコラ🍫 レシピはこちら:https://bit.ly/2F1y6Oh
お気に入りのTHREEの下地がなくなってしまったため 新しく下地を探してきたよ!♡
Blooming ROSE ice cream - Flower ice cream cone made in Vietnam and I love it! All of the rose ice cream here is made with nature ...
Suzie demonstrates 2 techniques to Correct a Strong Curved Nail in this detailed tutorial.
안녕하세요. 실버스노우입니다. 첫 라이브 방송이라 원활하지 못할 수 있는점 미리 양해부탁드려요. 앞으로 개선해서 더 즐거운 스트리밍 만들어볼게요 :)
同じごはんがあるのに、横取りする秀吉と何で取られるのか分からない豆大福の表情がかわいいです♬
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