many people try to make chips,and wonder why they end up with soggy,barely edible bits of Potato,Why? you may ask,the reason is they have only fried them  up once,

Now the Correct way to get nicely crisped chips is : you HAVE to fry each batch twice, I have no deep fat fryer, so i have to put enough cooking oil into the fry pan to allow oil to cover the chips, then ( I do mine in two batches ) first you will place half of your chips into the oil,( It Helps if Oil Hot ) next you will want the chips to fry up for about 8 -10 min.  after Oil starts to bubble, then you will remove the first batch from out the pan and place in the second and repeat process , when it is time to remove the second batch, you will place once again the first batch back into the heated oil, and fry them up until slightly browned,then you will want to remove finished batch of chips,and place them onto absorbent towels (to soak up any left over oil, and place them into a heated oven,while you repeat process with second batch of chips

😋Ingredents:1/2 head iceburg lettuce

4 large or 6 small Radishes

6 or 8 yellow cherry tomatos

1 whole red tomato ( not cherry )

5 Rashers of Bacon

5 Tbl. spoons Mayonasse

1/2 Cucumber Peeled, (if english type you need not peel)

corsley chop the lettuce & set aside into large salad bowl, rinse,drain and thinly slice the radishes and scatter on top of lettuce,slice the Cucumber first into rounds,then cut each round down the middle then each half into 3 pieces , While this is going on, go to your stove and place a bit of cooking oil in your fry pan,then procede to fry up your rashers of Bacon, drain on paper towels and set aside to cool, rinse and quarter your yellow tomatos and like the radish scatter the quarters atop your lettuce, cut the larger red tomato into pieces and place with the yellow ones, now you are ready for your crispy Bacon,piece by piece crumble each rasher into your salad fixings, then add your Mayo and carefully fold it into the salad, 

A side dish may be made out of a hand full of noodles , boiled up with a touch of oil to prevent pasta from sticking together, then when ready mix with a small can of tomato sauce and sprinkle with parm. cheese

Ingredents : Four or Five mid sized Russet Potatos

                  Four Ounces Grated White Cheddar ( I use Wendsleydale , British aged 2 years )

                  One cube of Butter or Margerine

Tools Needed : One vegetable peeler

                     One mid sized Aluminium Cooking Pot

                     One Cheese Grater

                    One Potato Masher                     

                     One small knife

                     One Strainer

                     One Spoon

First peel and dice the Potatos , next place your Potatos into your Cooking Pot and fill  Pot with water 75% , and place upon the stove , boil until tender , should not take more than half an hour , while your Potatos are cooking , get out your piece of Cheddar and the Cheese Grater, place either a clean dry cloth or a paper towel down on your work surface and grate your cheese onto it , when Potatos are ready , first turn down the burner and strain off the water then place the Butter or Margerine into your Pot on top of the hot Potatos, then using the masher mash up your mixture , about half way thru take a handful of the grated cheddar into the Pot and continue mashing , add a bit more then finish off the mashing and spoon your Potatos onto waiting plate, sprinkle the top with more of your grated cheese , and you are ready to serve it up

Ingredients : 2 pieces of New York Strip Steak

                  olive oil

                  fennel seeds (just a sprinkle)

                 sea salt (if a grinder  about 3 twists) if loose about 18 grains

                peppercorns (if ground about 2 twists) if loose 4 or 5

Tools Needed : 1 shallow glass or pyrex baking dish

                      an inch and a half of extra virgin olive oil

                      1 morter and pestle

                      1 meat mallet

 Preparation : First combine your herbs and place in mortor and pestle then grind them up , next using your mallet give your meat a light work over ( tapping the steak on both sides ) , next place the meat into the baking dish and drizzle in the oil, next step set your oven's temp. at 385 Degrees and your timer for 38 min. place your dish with the steak into your oven and bake

Notation: about half way thru the cooking you should turn over your pieces of meat and return them to your oven

Ingredients: 2 ripe avacados

                       1 lemon

                        1/4tsp. dried onions

                        3 grinds hymalain sea salt

Tools needed : 1 bowl

                            1 knife

                            1spoon

Preperation : slice both of your avacados and place them into bowl , next slice lemon, using about 1/4 of the juice into the bowl , then add your onion , and the salt ,stir and enjoy

 Notation; when using bowl , wooden is best , as metal &  the acid of lemon not mix well.

Ingredients:

                       10 fresh round tortillas

                         3 inches Grapeseed oil

Tools needed : 

                         1 Frying pan or deep fat fryer

                         1 Knife

                          1 package fresh tortilla rounds

                          Grapeseed ( or other ) oil

                         4 Sheets Paper Towels

Preperation : 

                         Using knife , cut your tortillias into 1/4' s , then drop into heated oil , turning a few times , remove from oil and drain them on towels , then eat with above guac.

  Ingredients :

                        2  mediam sized Russet potatoes 

                         1/4 cup grapeseed oil

                         salt

Tools needed :

                          1 vegatable peeler

                          1 knife

                          1 ten inch frying pan

                          1 handled strainer

                          paper towels to absorb acess oil after frying

Preparation :

 First peel your russetts, next cut potatoes into 1/4 inch rounds or ovals , then trim sides of rounds and cut each into 2 or 3 even pieces, (depend on size of round) next cut the pieces into dice, keeping only the square bits , discard scraps, ( each round should yeild between 4 and 12 dice depending on size of round or oval

Next place the oil in the frying pan and turn on heat , place the potato dice into the hot oil , stir with handled strainer, keep dice moving so they do not burn , within 5 to 7 minutes , your diced potatoes should be ready to eat.

,Ingredients :

                      1 small pork roast

                       1/2 cup olive or grapezeed oil

                        1/4 cup dark brown sugar

                       1 sliced potato ( optional)

 Tools needed : 1 serving platter

                            1 pyrex baking dish

                             1 two pronged fork

                             1 carving knife

 Preparation : 

 place your pork roast into your pyrex dish, place enough oil in dish, so roast is wading in a 1/2 inch pool , rub the brown sugar over the exposed roast,(optional; slice a potato or two , and place slices around base of roast ) , set oven at 360°, and set timer for 38 minutes , turn dish once about 1/2 way thru cooking time , when done use your pronged fork to lift roast out onto your awaiting platter , arrange potatoes ( if fixed ) around platter encircleing your roast , and you are ready for a yummy dinner.

Ingredients : 

                      1 large russett potato sliced thinly

                       1 cube butter or margrine

                     4 slices kraft cheese (any flavour )

                      3/4 cup milk

Tools needed :

                            1 vegatable peeler

                             1 knife

                              1 pyrex baking dish

Prepatation :

Place squares of butter or margarine on bottom of dish , arrange  a layer of potato slices ontop , break into 1/4th's slices of cheese , and place atop potato in a criss cross fashion, repeat this until potato slices and cheese are used, pour the milk ontop, then place in a preheated 360° oven , uncovered for 35 minutes, turning dish half way thru, when done you will  notice your cheese has slightly browned in places, remember when repeating steps , don't forget your butter/margarine pats between layers.

Ingredients : 

                      2 one inch thick pork chops

                      3 small apples

                      grapeseed oil

                      1/2 cup sugar

   Tools needed :

                          1 apple corer

                      1 apple slicer

                       1 knife

                       1 saucepan

                        1 frying pan    

                         1 vegitable peeler

   Preparation : 

peel, core and slice your apples, place in saucepan half filled with water on the stove, add your sugar and simmer , then use your knife and carefully split your pork chop open ,(not fully in two) , this term is known as butterflying your chop, fry up until your chop is cooked on both inside and out, by now your apples should be done, place your finished chop on your plate , then carefully spoon in your apples to the centre slit area of your chop

Ingredients :

                     2  four- six ounce beef filets

                     2  midsized Russett or other type potatoes

                    1/4 cup grapeseed or olive oils

                     pinch salt & pepper

Tools Needed : 

                        1 meat mallet

                        1 morter & pestle (optional)

                        1 vegitable peeler

                        1 small kitchen knife

                         1 non stick frying pan

Preparation :

 first peel and slice your potatoes, slice into 1/4 inch rounds or ovals, next step optional* using your mortor & pestle , place salt and peppercorns into and grind, **or you may use already ground salt and pepper, next use your meat mallet on both sides of filet, then sprinkle with salt and pepper mixture on both sides, place oil into fry pan and turn on heat, place filets into heated oil, you should turn filets at least twice while cooking, after filets are done , place in heated oven to keep warm , then using same oil , place your potato slices in hot oil , turning a few times until slightly browned at edges, when done place on plate with your filet , and finish what else you have decided to go with them

Ingredients : 

                       1 whole fresh trout

                       1/4 cup  Olive or Grapeseed oil

Tools needed : 

                       1 non stick frying pan

                       1 small knife

                       1 spatula

Preparation : 

 take your knife , and carefully split your fish from gills to tail , remove and discard head , then gently remove any bones and discard them, now skin side down place your trout into the pan, your oil should already be over the heat, ( non stick pan helps here, as skin can stick to bottom of pan)   after a few min. use your spatula to flip your fish over and cook other side , after a couple more min. carefully fold your fish , so that top is skin side and bottom is also, use spatula to flick oil over the side of trout , then turn compleatly over and repeat, this oil bath will crisp up your trout, then remove to a waiting heated plate and either serve , or place in warm oven while you finish your cooking

lngredients : 

                     1/2 pound fresh or dried pasta

                     1/2 med. sized eggplant , diced into 1/4  inch cubes

                     1 pound ground beef , broken up in frying pan *(note, you may use any ground meat  

                    1 large green bell pepper , cut into 1/8 inch strips

                    8  mushrooms , cut into quarters

Tools needed :

                        1 kitchen knife , then fry up your eggplant , peppers  ,  mushrooms

                         1 metal spatula

                          1/2  cup cooking oil ,*(I used grapeseed)

                    1 tbl. spoon olive oil **[add to pasta water, helps pasta from clumpping together]

                            1 nonstick frying pan

                            1 cooking pot

                        1 large tin tomato sauce

Preparation : 

Step one , using kitchen knife , cut your eggplant , bell pepper & mushrooms , and set aside , then break up your ground meat , and brown in fry pan (using your spatula) , while doing that , have your other pot , with your pasta & olive oil ,boiling on the next burner , when ready drain and add tomato sauce , place on low heat while you finish browning meat , add meat to pasta , then fry up your eggplant , peppers , mushrooms , then add these to your pasta , stir , plate up and sprinkle with grated cheese

Ingredients :

                  1 container 8-10 ounce lump crab meat

                    1 egg

                     3 tbl. spoons flour

                      1 tsp. parsley flakes

Tools needed :

                         2 four or six inch metal ring moulds

                         1 mixing bowl

                          2 spatulas

                         1/4 cup cooking oil

                         1 non stick frying pan

                         1 can non stick cooking spray

Preparation :

Combine your egg , flour , parsley flakes & crab meat in mixing bowl , mix thourly , place mixture into moulds which have been sprayed with cooking spray , heat on one side about 3 min. , then use spatulas tp carefully turn over and cook other side , repeat this step again , til slight browness apears , turn out onto heated plate & garnish with lemon or tartar sauce

lngredients :

                       1 bartlette pear

                        1/4 cup flour

                        3 tbl. spoons brown sugar

                        3 tbl. spoons white sugar

                         1/2 cube butter or margarine

                           1/2 tsp. cinnamon

Tools needed :      

                         1 mixing bowl

                          2 small ceramic ramekins

                          1 kitchen knife

                          1 peeler

Preparation :

First peel your pear , next ustng your knife slice either side of the stem, cutting your fruit in half ,*[there will be a third center slice where core is], cut either side of that and set pear bits aside , with other halves of fruit, discarding stem & core, next slice each pear half until half is sectioned, then slice the slices into smaller pieces , once fruit has been sliced , fit the bits of fruit into thr ramekins at random , *[ each ramekin will get half of pear ] , next place your flour , sugars , cinnamon & butter or margatine into your mixing bowl and mix into a crumb concistincy place bits of butter or margarine ontop of fruit pieces , then place your crumb mixture ontop of fruit ,and put into a pre heated 360° oven for 25-35 min ** [ trick to cut baking time to 20 min., pre cook your fruit slices by boiling in a bit of sugared water] , this pre cooking will cut baking time at least 10 min.

Ingredients : 1 basket blueberries or blackberries , or 2 large or 3 small apples                                       1 cup sugar  
                    1/2 cup milk
                     1/2 xup flour
                      1 egg
Tools Needed: 1 small sauce pan & lid
                     1 small mixing bowl
                     1 wisk
                     2 ramekins
Preparation : place which ever fruit chosen along with sugar, into saucepan, add enough water to cover fruit, place on med. heat til bubbling
                    once fruit has pre cooked , place half in 1 ramekin and half in other
                    in mixing bowl , wisj together 1 egg , flour , milk and some sugar together and pour over fruit mixture
                     Place ramekins into oven at 265 degrees for 10 - 12 min

Ingredients :

                 1 bag fresh whole cranberries

                 1 envelope powdered geletin

                 1 cup white sugar

                 1 cup water

Tools needed :

                  1 saucepan

                  1 wooden spoon

                  1 colinder

                  1 bowl

Preparation :

open bag of cranberries and place in saucepan ,add your sugar and water, then place on heat , when berries soften stir in packet of geletin and put mixture into colinder , using wooden spoon push mixture thru colinder and into bowl , then put any remaning berry mixture into bowl and stir well , place into fridge to cool down , or serve warm as a sort of relish

Ingredients : 

                 1 package of Bacon

                 1 container veg. oil , or grapeseed , olive

Tools Needed :

                  1 cupcake tin or muffin , aluminium or cast iron

                  1 basting brush

Preperation :

Roll your raw bacon strips or rashers into a spiral and place into your muffin tins , ( which have been lightly brushed with oil) , heat your oven to 365° , then place your bacon into the heated oven for about 20 minutes , ( ** if they are rolled too tightly the insid part of your bacon may not become fully cooked ) if needed you may heat some oil in a skillet and crisp up your Roses in your frying pan