1. Deep Fried Oreos

Source: officialscotthat.blogspot.com

2. Deep Fried Kool-Aid

Source: sandiego.com

3. Deep fried Coca Cola

Source: drivinganddining.com

4. Deep Fried Cookie Dough

Source: foodnetwork.com

5. Deep Fried Cadbury Egg

Source: foodbeast.com

6. Deep Fried Pizza

Source: offthestripdining.blogspot.com

7. Deep Fried Snickers

Source: juraterecipes.blogspot.com

8. Deep Fried Pickles

Source: biggestmenu.com

9. Deep Fried Bacon

Source: cynical-c.com

10. Deep Fried Pancakes

Source: yumsugar.com

1) Pasta e Fagioli with Pesto
Ingredients

· 1/2 pound(s) borlotti (or cranberry) beans
· 3 cup (s) (loosely packed) basil leaves
· 5 tablespoon(s) lemon juice
· 2 clove(s) garlic
· 3/4 cup(s) grated Parmesan cheese
· 1 1/4 teaspoon(s) salt
· 1/2 teaspoon(s) fresh-ground pepper
· 1/2 cup(s) olive oil
· 1 tablespoon(s) olive oil
· 3/4 pound(s) pasta , such as strozzapreti or penne
· 1 large (13-ounce) sweet onion, sliced 1/4 inch thick
· 8 ounce(s) green beans, cut into 1 1/2-inch pieces
· 1/3 cup(s) white wine
· 8 ounce(s) cherry or grape tomatoes, halved lengthwise

Directions

1. Cook the dried beans: Place the dried beans in a medium pot and fill with 3 inches of water. Bring to a boil over medium-high heat. Remove from the heat and let sit, covered, for 1 hour. Drain the beans, discard the liquid and return the beans to the pot. Add 3 inches of water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and let simmer until the beans are tender — about 45 minutes. Strain, reserving the cooking liquid, and keep warm.
2. Make the pesto: Combine the basil, lemon juice, 1 whole garlic clove, parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and puree. Add 1/2 cup olive oil in a slow, steady stream and continue to process for 1 more minute until well pureed. Set aside.
3. Cook the pasta: Bring 6 quarts of water to a rolling boil over high heat, in a large saucepan. Add 1 tablespoon of coarse salt. Place 3/4 pound of the strozzapreti or penne pasta in the water and cook (maintaining a medium boil) until just al dente — about 9 minutes. Drain the pasta immediately (do not rinse). Set aside.
4. Cook the vegetables : Finely chop the remaining garlic clove. Heat remaining olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until the onions are deep golden brown — 5 to 7 minutes. Add the green beans and remaining salt and pepper and cook for 1 minute more. Add the wine, borlotti beans, and 1/2 cup of the reserved bean cooking liquid. Cover and cook until beans are warmed and green beans are tender — 2 to 3 more minutes.
5. Assemble the dish: Place the pasta in a large serving bowl, add the bean mixture and pesto, and toss. Top with the tomatoes and serve warm.

Source: Delish.com

2) Grilled Shrimp, Corn, and Tomato Salad

Ingredients

· 2 limes , can use 1 more lime if needed
· 4 tablespoon(s) olive oil
· 3/4 teaspoon(s) salt
· Ground red pepper, (cayenne)
· 1 teaspoon(s) 1 teaspoon ground coriander
· 1/2 teaspoon(s) ground cumin
· 1 pound(s) (large) shrimp, shelled and deveined, with tail part of shell left on if you like
· 3 ear(s) corn, husks and silks removed
· 4 medium tomatoes, each cut in half and seeded
· 2 medium (about 4 ounces each) poblano chiles
· 1 head(s) green or red leaf lettuce, thinly sliced

Directions

1. Prepare outdoor grill for covered direct grilling over medium heat.
2. Meanwhile, from limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice . In cup , with fork, mix lime juice with 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon lime peel, and pinch ground red pepper. Set dressing aside.
3. In medium bowl, with fork, mix coriander and cumin with remaining 2 tablespoons oil, 1/2 teaspoon lime peel, 1/4 teaspoon salt, and pinch ground red pepper. Brush corn and tomatoes with half of oil mixture. Toss shrimp in oil mixture remaining in bowl.
4. Place corn and whole poblanos on hot grill rack. Cover grill and cook corn and poblanos 10 to 12 minutes or until corn is browned in spots and skin on poblanos is charred and blistered on all sides, turning over occasionally. Transfer corn to cutting board. Transfer poblanos to large sheet of foil. Wrap foil around poblanos and allow to steam at room temperature 15 minutes or until cool enough to handle.
5. While poblanos steam, place shrimp and tomatoes on hot grill rack (or hot flat grill topper). Cover grill and cook shrimp 4 to 5 minutes or just until opaque throughout, turning shrimp over once. Cook tomatoes 4 to 6 minutes or until lightly browned, turning over once. Transfer shrimp to large bowl and tomatoes to cutting board.
6. Remove poblanos from foil. Peel off skins and discard. Cut each poblano lengthwise in half; remove seeds and membranes. Cut poblanos crosswise into thin strips; add to shrimp in bowl. Cut corn kernels from cobs; add to same bowl. Peel off and discard skin from tomatoes. Cut tomatoes into thin strips; add to same bowl. Add 2 tablespoons dressing to shrimp mixture; toss to coat.
7. In another large bowl, toss lettuce with remaining dressing.
8. To serve, place lettuce on platter; top with shrimp mixture.

Source: Delish.com

3) Bell Pepper Slaw

Ingredients

· 3 tablespoons sugar
· Kosher salt
· 1/2 cup apple cider vinegar
· 1 1/2 teaspoons celery seeds
· 1 1/2 teaspoons mustard seeds
· Freshly ground pepper
· 6 bell peppers (red, orange and yellow), cut into thin strips
· 2 stalks celery, finely chopped
· 4 scallions, chopped
· 1/2 head green cabbage, thinly sliced and roughly chopped
· 3 tablespoons whole-grain dijon mustard
· 1/2 cup mayonnaise

Directions

Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.

Source: FoodNetwork.com

4) Roasted-Pepper Pasta Salad

Ingredients

· Kosher salt
· 12 ounces mezzi rigatoni or other short tube-shaped pasta
· 2 bell peppers (red and/or yellow), halved, stemmed and seeded
· 6 cloves garlic, unpeeled
· 1/4 cup almonds
· 1/3 cup extra-virgin olive oil
· 1 lemon
· 8 ounces bocconcini (small mozzarella balls)
· 1 bunch fresh basil, leaves torn
· Freshly ground pepper

Directions

Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water.
Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes.
Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop.
Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.

Source: Foodnetwork.com

5) BLT Pasta Salad

Ingredients

· 12 ounces corkscrew-shaped pasta
· 1/2 cup milk
· 12 ounces lean bacon
· 3 medium ripe tomatoes, cut into chunks
· 1 tablespoon chopped fresh thyme
· 1 clove garlic, minced
· Kosher salt and freshly ground pepper
· 1/2 cup mayonnaise
· 1/4 cup sour cream
· 4 tablespoons chopped chives or scallion greens
· 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Source: FoodNetwork.com

6) New Potato Salad

Ingredients

· 3 pounds small red potatoes
· Kosher salt
· 1 cup good mayonnaise
· 1/4 cup buttermilk, milk, or white wine
· 2 tablespoons Dijon mustard
· 2 tablespoons whole-grain mustard
· 1/2 cup chopped fresh dill
· Freshly ground black pepper
· 1/2 cup chopped celery
· 1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Source: FoodNetwork.com

7) Antipasti Chopped Salad

Ingredients

· 1 heart romaine, chopped into bite-sized pieces, about 6 cups
· 6 ounces fresh mozzarella, diced
· 1 (4-ounce) piece sweet or spicy salami, cut into 1/4-inch pieces
· 12 ounces jarred marinated artichokes, drained and chopped, liquid from the jar reserved
· 10 to 12 large fresh basil leaves, chopped
· Kosher salt and freshly cracked black pepper

Directions

Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine.
Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.