The provided script describes three different recipes: potato skins, cheese balls, and onion rings with a breadcrumb coating.
1. **Potato Skins**: The recipe starts by cutting potatoes into halves and then into pieces about three centimeters thick. The potatoes are seasoned with salt, ground white pepper, garlic powder, sweet paprika, and thyme. They are then mixed with olive oil and left to marinate. The potato pieces are lined up on a baking tray and baked in a preheated oven at 180 degrees for 35-40 minutes. Once done, they can be served as an appetizer or garnish.
2. **Cheese Balls**: The recipe begins by combining cheeses with well-drained tuna. The mixture is then shaped into round balls, coated with breadcrumbs, and left to cool. After an hour, the balls are fried in hot oil until they are golden brown. They can be served as an appetizer with sauces like tomato ketchup.
3. **Onion Rings with Breadcrumb Coating**: The recipe starts with peeling onions and cutting them into 1 cm thick slices. The slices are coated in a mixture of flour, baking powder, salt, and paprika. They are then coated in a batter of egg, milk, and pepper. The coated onion rings are fried in hot oil until they are golden brown. They can be served as a side dish or garnish.
1. The first step involves cutting potatoes in half lengthwise and then into several pieces about three centimeters thick. If a piece is too big, it is cut in two. The potatoes are cooked with their skin on, and they are washed very well before cooking. The potatoes are then seasoned with salt, ground white pepper, garlic powder, sweet paprika, and thyme. The seasoned potatoes are then stirred with a splash of olive oil.
2. The oven tray is lined with baking paper and the potatoes are turned over so that they are all cooked equally. The potatoes are preheated to 180 degrees with heat up and down, placed at half height, and baked for between 35 and 40 minutes, or until they are cooked.
3. The potatoes are served as an appetizer and can be garnished with a sauce. They are also a great garnish for many dishes, especially meat and fish recipes.
4. The second step involves putting cheeses in a bowl along with well-drained tuna. The cheeses are mashed while mixing them with the tuna. If cheeses are not available, Philadelphia-style cream cheese can be used as a substitute.
5. The mixture is transferred to a plate with plenty of breadcrumbs and covered well. The portions are shaped into balls and then fried in a saucepan with plenty of hot oil. The oil should cover the balls completely.
6. The third step involves cutting sausages in half to get ten equal pieces. The pieces are then inserted on wooden skewers or paper sticks. The batter is prepared to coat the sausages. The batter is mixed with eggs and milk and then poured over the flours. The mixture is stirred until it is completely integrated.
7. The sausages are then fried in a saucepan over medium to high heat with plenty of sunflower oil. The sausages are coated in the batter, drained, and then fried in batches of two to prevent the temperature of the oil from dropping too much.
8. The fourth step involves peeling onions and cutting the slices approximately one centimeter thick. The onion rings are then coated in flour, egg, milk, and pepper. The coated onion rings are then fried in oil over medium to high heat. The fried onion rings are sprinkled with a little salt.