Cheese Fries Recipes

Steps:

• Arrange the steak fries in a single layer in 2 greased 15x10x1-in. baking pans. Bake at 450° for 15-18 minutes or until tender and golden brown. , Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and onion powder; heat through. Drizzle over fries; sprinkle with paprika.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Preheat oven to 400 degrees F (205 degrees C). Place a piece of aluminum foil over a baking sheet; spread fries in a single layer on baking sheet.
• Bake in preheated oven until golden brown and crisp, 15 to 20 minutes.
• Preheat broiler.
• Sprinkle fries with cheese and crumbled bacon.
• Broil until cheese is melted, 1 to 2 minutes. Serve with Ranch dressing.

Steps:

• Bake 4 cups curly fries as the label directs. Meanwhile, make the cheese sauce: Melt 1 stick butter in a saucepan over medium-high heat. Sprinkle in 1/4 cup flour and whisk until smooth, 2 minutes. Gradually whisk in 1 cup milk and a pinch of nutmeg; whisk until smooth, 3 minutes. Add 8 ounces cubed Velveeta cheese and whisk until melted, about 5 minutes. Whisk in 1/4 cup lager beer or chicken broth, 1 teaspoon hot sauce and 1/2 teaspoon kosher salt. Add the fries and toss.

Steps:

• If using whole spices, finely grind coriander and cumin in a spice mill. Combine coriander, cumin, garam masala, chile powder, and turmeric in a small bowl.
• Heat oil in a large pot over medium. Add onion and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring occasionally, until golden and softened, 8-10 minutes. Stir in serrano chiles (add up to 2 depending on your heat preference and how spicy your chiles are), garlic, and ginger and cook, stirring occasionally, until starting to soften and fragrant, about 2 minutes. Add spice mixture and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt and cook, stirring, 1 minute (be careful not to burn spices).
• Add chickpeas, tomatoes, and 1½ cups water to pot and stir to combine. Bring to a gentle simmer, then reduce heat to medium-low and cover pot. Cook until slightly thickened, 20-25 minutes. Uncover and mash about one third of chickpeas with a potato masher or fork. Continue to cook, uncovered, stirring occasionally, until chana masala is thick but spoonable, 8-10 minutes more. Remove from heat and cover to keep warm.
• While the chana masala is cooking, preheat oven to 450°. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with salt. Toss to coat. Spread out in a single layer and roast, turning halfway through, until tender and browned in spots, 25-30 minutes. Set sweet potato fries aside; leave oven on.
• Purée serrano chile, garlic, lime zest and juice, mint, oil, salt, and 3 cups cilantro in a blender, adding water a tablespoonful at a time if needed to thin, until chutney is smooth and pourable.
• Sprinkle two thirds of cheese over reserved sweet potato fries, then spoon a generous layer of chana masala over. Sprinkle with remaining cheese. Return fries to oven and bake until cheese is melted, about 5 minutes.
• To serve, drizzle half of chutney over fries and top with red onion and chopped cilantro. Serve with yogurt and remaining chutney alongside.

Steps:

• Place french fries into oven and prepare according to directions.
• Combine ranch dressing and half of the taco seasoning; set aside.
• in a small sprinkle container, such as an old emptly seasoning container, place remaining taco seasoning, black pepper, garlic salt, and season salt.
• Place hot french fries into paper bag and sprinkle remaining taco seasoning mixture onto fries.
• Place fries onto a serving dish that you can place into the oven.
• Sprinkle cheese and bacon evenly over fries on the baking sheet.
• Return fries to hot oven until cheese has melted.
• Sprinkle with green onions.
• Serve fries with prepared sauce for dipping.

Steps:

• Heat oven to 425°F.
• Bake fries as directed on package. Meanwhile, mix CHEEZ WHIZ, chiles and chili powder in microwaveable bowl until blended.
• Spread fries onto platter. Microwave CHEEZ WHIZ mixture on HIGH 1 to 2 min. or until heated through, stirring every 30 sec.
• Drizzle CHEEZ WHIZ mixture over fries. Sprinkle with onions.

Steps:

• Heat the oil in a large pot over medium-high heat. Add the beef and stir to break up. Season with the salt, pepper, cumin, chili powder, paprika, and cayenne. Stir and cook until deep brown in color, 10-15 minutes.
• Add the onion, bell pepper, garlic, chipotles, and a pinch of salt. Cook until the vegetables are softened, about 10 minutes.
• Add the tomato paste and cook until it darkens, becomes aromatic, and starts sticking to the bottom of the pan, 10 minutes.
• Add the chopped tomatoes, beef broth, black beans, and kidney beans. Stir to incorporate, then bring to a boil. Cover, reduce the heat to low, and simmer for at least 30 minutes or up to 2 hours.
• Ladle the chili over the fries and top with cheddar cheese, sour cream, and green onions.
• Enjoy!

Steps:

• Heat oven to 425°F.
• Cover baking sheet with foil; spray with cooking spray. Spread GOLDEN CRINKLES onto prepared baking sheet.
• Bake 24 to 28 min. or until crisp and golden brown.
• Sprinkle with cheese and bacon; bake 3 to 5 min. or until cheese is melted.
• Top with sour cream and onions before serving.

Steps:

• Preheat the oven to 450°F.
• Cook bacon in a medium-sized frying pan oven medium-high heat.
• Take out bacon when crisp and put on a paper towel to dry.
• Pour bacon grease into a bowl and allow to cool slightly.
• Add garlic salt, onion powder, and seasoned salt to the grease and stir to mix. Set aside.
• Arrange the fries on a greased baking sheet and bake for 10 to 15 minutes or until slightly golden.
• Set oven to broil.
• Brush the bacon oil an seasoning mix onto each fry.
• Place fries in an oven-safe bowl. Spread the cheddar cheese over the fries.
• Crumble bacon slices, then sprinkle over cheese.
• Place dish in oven for about 5 minutes, or until the cheese is bubbly.
• Remove from the oven and allow to sit for a few minutes, then serve.

Steps:

• Heat approximately 3 or 4 inches of oil in a deep fat fryer to 370 degrees F.
• While the oil is heating, peel potatoes and cut into strips using a French fry cutter.
• Place potato strips in ice water to remove excess starch.
• Completely dry potato strips using paper towels.
• Divide potatoes into two batches.
• Fry each batch in hot oil until golden brown; approximately 5 to 6 minutes/batch.
• While the French fries are cooking, make the Ultimate Dipping Sauce by pouring the mayonnaise on one side of a small serving bowl and the BBQ sauce on the other side of the serving bowl. DO NOT mix the mayonnaise and the BBQ sauce; mixing it with the French fries is part of the experience.
• Remove cooked fries with a slotted spoon and place on paper towel to remove excess oil.
• Remove paper towel from plate.
• Sprinkle grated cheddar cheese on piping hot French fries.
• Serve immediately, but allow the cheese to melt before serving. You may want to place under the broiler for a minute - just until the cheese melts; DO NOT let the cheese bubble and crust over!
• Dip the cheese fries into the Ultimate Dipping Sauce making sure you get a little bit of mayonnaise and a little bit of the hickory flavoured BBQ sauce.

Steps:

• Prepare french fries as directed on the package.
• Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined.
• Prepare chili as directed on the can. Pour the cooked chili and the cheese sauce over the top of the cooked french fries.