FRENCH DISH TOWELS RECIPES

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RABANADAS (PORTUGUESE FRENCH TOAST) RECIPE: HOW TO MAKE IT



Rabanadas (Portuguese French Toast) Recipe: How to Make It image

I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —Ana Paula Cioffi, Hayward, California

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6 servings.

Number Of Ingredients 6

1 cup sugar
2 tablespoons ground cinnamon
4 large eggs
2 cups 2% milk
Oil for frying
1 loaf (8 ounces) French bread, cut into 1-inch slices

Steps:

  • In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.

Nutrition Facts : Calories 391 calories, FatContent 21g fat (3g saturated fat), CholesterolContent 131mg cholesterol, SodiumContent 313mg sodium, CarbohydrateContent 42g carbohydrate (23g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

DOUBLE FRIED FRENCH FRIES RECIPE | FOOD NETWORK KITCHE…



Double Fried French Fries Recipe | Food Network Kitche… image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 3

Peanut or other vegetable oil, for frying
2 pounds baking potatoes, like russets
Salt, to taste

Steps:

  • Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
  • Dry the potato strips thoroughly, this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. Cook for 3 minutes until they are soft but not browned. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
  • Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.

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