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Indian Spiced Sweet Potato Fries

November 4, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Snack, Vegetable

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wedveg Indian Spiced Sweet Potato Fries - These zesty, oven baked sweet potato fries, have an explosion of Indian flavor, baked right in to their crispy coating. A classic blend of authentic  spice for this Indian recipe is mixed with oil and the fries are then coated in the mixture before baking, making them as crispy as they are tasty.

Prep Time: 5 mins
Cook Time: 30-40 mins
Main Ingredient: Sweet Potato, Spice
Difficulty Level: 1

Ingredients to make Indian Spiced Sweet Potato Fries

2 md Sweet potatoes
1 1/2 tb Vegetable oil
1 ts Curry powder
1/4 ts Turmeric
1/4 ts Cumin
1/4 ts Ginger powder
1/2 ts Salt

Directions to make Indian Spiced Sweet Potato Fries

Step 1:Pre-heat oven to 400F. Wash & scrub potatoes, leaving the skins on. Cut them into sticks & set aside.
Step 2:Mix together spices & oil. Add potato sticks to mixture & coat well. Lay onto a cookie sheet & bake for 30 to 40 minutes. Stir them half way through cooking.

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Crisp Bread & Butter Pickles

September 16, 2009 by Firehouse Chef  
Filed under Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Snack, Vegetable

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pickle Crisp Bread & Butter Pickles - If you love homemade pickles, or have a garden overflowing with too many cucumbers, then this crispy, crunchy, pickle recipe is exactly what you need. Not only are they delicious, they dress up any plate perfectly for brunches or buffets. A quick, easy, vegetable recipe for homemade pickles.<

Cook Time: 35-45 mins
Main Ingredient: Cucumber, Onion
Difficulty Level: 1

Ingredients to make Crisp Bread & Butter Pickles

4 qt Cucumber, thinly sliced
8 md Onion, peeled, thinly sliced
1/2 c Pickling salt
5 c Sugar
1 1/2 ts Tumeric
1 ts Celery seed
2 tb Mustard seed
5 c Cider vinegar

Directions to make Crisp Bread & Butter Pickles

Step 1:Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
Step 2:Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil, approx 35-45 minutes.
Step 3:Pack the pickles into hot jars and seal.

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