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French fries

Poutine: French Fries With Gravy And Cheese Curds Is A Meal In Itself!

28 May 2016
jessicafaidley
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, French fries, Gold Medal flour, granulated sugar, gravy, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, poutine, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Poutine is a French Canadian food. It is just one of those foods that once you’ve had it… you’re hooked. Simply put, French fries + gravy + cheese = Delicious!!!

 

While I wouldn’t eat Poutine every day, I must say it’s okay to indulge now and then. I’ve always been partial to dipping my French fries in gravy, anyway. Perhaps it’s my French heritage coming out.

 

 

Recipe and photo courtesy of Canada Night Life.

 

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

Quick Tip: Short on time? Forgo the homemade gravy and opt for a mix you can cook up quickly. Even jarred or canned gravy can be perked up a bit with the help of some seasoning.

 

Take Your Homemade French Fries To The Next Level With This One Ingredient

26 May 2016
jessicafaidley
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, French fries, Gold Medal flour, granulated sugar, Green Giant, Hershey, Idahoan russet potatoes, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Lawry's garlic salt. water. Crisco, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

There’s one favorite food I have in common with my kids… french fries.  My kids loved crispy french fries and there’s something about eating fries that takes me back to being a kid.  You know going out to eat with your family and being too short that your feet don’t touch the ground, so you dangle your feet off the bench and dip your fries in the ketchup, just happy to be.

 

When I’ve tried to make fries at home, they come out soft and not nearly as fun to eat as those we’ve had at various restaurants.  I’ve tried a dozen recipes for french fries, and still never got them quit right until I discovered the double fry method and one special ingredient that often goes overlooked when I’m looking at my spice rack.

 

Recipe and photo courtesy of Heidi Washington.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS.

 

 

Quick Tip – To store potatoes for a long length of time, keep them in a cool, dark area.

 

Well, I Hadn’t Had THESE This Way Before…Very Nice!

21 August 2015
Grace
0 Comment
appetizer, bleu cheese, buffalo, Buffalo French Fries, Buffalo Fries, buffalo sauce, cheddar cheese, cheese, Cheesy, easy recipe, extra virgin olive oil, football, football party, French fries, fries, home, home recipe, olive oil, party, party appetizer, party food, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, potato, potatoes, recipe, side, side dish, simple recipe, spicy, tailgate, tailgate party, tailgating

Fries are a very common side and appetizer, and for good reason.  These Buffalo Fries are a really nice twist on that classic, with a nice amount of heat to excite your palate, with just the right amount of blue cheese to cool you back down.  Since you can make them in under an hour, it’s a great idea for a party appetizer or a nice wake-you-up side for your next home-cooked meal!

 

Hey, I can’t knock simple.  I really love the simple sides and appetizers, sometimes.  I have certainly eaten plenty of good, old-fashioned French fries in my time, cooked the deep-fried way, and I have to admit that they go well with a lot of things.  But sometimes, you need to shake things up a bit, am I right?  I have to admit, I was a bit intrigued by the notion of fries that technically aren’t, well, fried.  And with that nice combination of heat and creamy coolness…well, let’s just say that my sense of curiosity was too piqued NOT to try these.  I’m glad that I did!

 

Recipe and photo courtesy of  A Sprinkle of This and That.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: If you want to cut down on calories, these fries will be delicious even without the cheese!

This “Garbage” is a Foodie Treasure

03 August 2015
Grace
0 Comment
Alexia, Alexia brand, Alexia fries, Alexia Yukon Gold, Alexia Yukon Gold Julienne fries, American food, beef, cheese, cheeseburger, cheeseburger plate, drunk food, famous New York food, food, Food Channel, French fries, fries, garbage, garbage plate, ground beef, ground beef recipe, guilt food, hangover food, Heinz, home recipe, homemade, Julienne fries, kosher salt, Kroger macaroni salad, Louisiana Hot Sauce, macaroni salad, New York, New York food, New York garbage plate, Nick Tahou, Nick Tahou Hots, Ore-Ida, Ore-Ida French Fries, Ore-Ida Golden Fries, recipe, Rochester garbage plate, salt, Travel Channel, Vitamin Water, Vitaminwater, white American cheese, white cheese, Yukon Gold fries, Yukon Gold Julienne fries

No, this sinful creation isn’t healthy in the slightest, but don’t knock it ’til you’ve tried it! This Rochester Garbage Plate is a perfect go-to when you have to feed your meat and starch fix. Boy, is it good!

I was brought up in the Deep South cooking tradition, and I love my gourmet creations. But I enjoy exploring what other regions have to offer, and now and then, I just want to indulge in some earthy, down-home fare. I came across this Garbage Plate recipe, and it looked perfect for feeding that primal meat-and-starch craving that even the most refined chefs and food lovers have now and then. And the wry humorist in me thought that it would be great to go around saying, “I ate Garbage today; you should try some, too!”

I know better than to set my expectations TOO high on such a dish, famous or not, and the word “garbage” is in the name, haha, but let’s just say that I was pleasantly surprised by the results. The accolades that this regional dish received from the Food Network and the Travel Channel were well deserved, it seems.

 

Recipe developed by Heather Homemade

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick Tip: I always add a bit of red pepper flakes to the sauce!

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