Easy Cheesy Barbecue Beef Fries Recipes

Steps:

• Heat the oil to 325 degrees F in a large, deep pot over medium heat. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Transfer to paper towels and dry well. Working in batches, fry the potatoes until they are cooked through and tender but have no color, 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Transfer immediately to a paper-towel-lined baking sheet. Raise the temperature of the oil to 375 degrees F. Heat the olive oil in a small nonstick skillet over medium heat. Fry the egg sunny-side up until the whites are just set, 3 to 4 minutes. Working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Transfer immediately to paper towels and toss with salt. Transfer to a serving platter, smother with the Fontina Cheese Sauce and top with the egg. Garnish with chives.
• Place the butter and onions in a large saucepan, sprinkling with salt, and cook until soft and aromatic, 8 to 10 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the milk and season with salt. Bring to a boil, and then reduce to a simmer. Stir in the mustard and hot sauce and cook over low heat until the mixture is slightly thicker than heavy cream. Whisk in the fontina and Parmigiano-Reggiano to combine. Taste and adjust the seasoning with more mustard and hot sauce, if needed, adding a little more milk if the mixture seems too thick. Stir in the diced ham. The sauce should be very creamy and flavorful. Keep warm and reserve until the fries are ready.

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:

• Preheat oven to 350°. Spread cream cheese onto bottom of a greased 9-in. pie plate. Spread evenly with beef. Sprinkle with cheddar cheese and red onion. Bake until heated through, 15-20 minutes. Sprinkle with french-fried onions; bake 5 minutes longer. If desired, top with tomatoes, onion and cilantro. Serve with tortilla chips.

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

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:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir pasta, 3 tablespoons of the parsley, the milk, barbecue sauce, mozzarella cheese and 1 cup of the Cheddar cheese into beef in skillet. Spoon mixture into casserole. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Bake uncovered 30 to 40 minutes or until hot and bubbly. Sprinkle with remaining 1 tablespoon parsley.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
• Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
• Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

Steps:

• Preheat oven to 400 degrees F (200 degrees C), and grease a 9x13 inch baking dish.
• Heat the oil in a skillet, and cook and stir the ground beef, onion, and green pepper over medium heat for about 15 minutes, until the meat is crumbly and no longer pink and the onion is translucent. Season with salt and pepper to taste, and stir in the condensed mushroom soup. Bring the mixture to a simmer over medium-low heat.
• Scoop the cheese sauce into a microwaveable bowl, and melt on low power for about 30 seconds.
• Place the ground beef mixture into the bottom of the prepared baking dish, and spread an even layer of the melted cheese sauce over the ground beef. Top with frozen shoestring fries. Bake in the preheated oven for about 20 minutes, until the fries are starting to turn golden.

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:

• Preheat oven to 425°F (220°C).
• Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
• Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
• Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
• Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
• Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
• In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
• Serve with sour cream.
• Enjoy!

Steps:

• Set oven to 425 degrees.
• Grease a 15 x 10-inch baking sheet.
• Spread the potatoes onto the baking sheet and then sprinkle with salt (I use seasoned salt).
• Bake for about 25-30 minutes or until the potatoes are fork-tender and lightly browned.
• Meanwhile in a skillet cook the ground beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned (about 15 minutes) drain fat and season with seasoned salt and black pepper.
• Add in barbecue sauce and corn, stir with a wooden spoon for about 5 minutes.
• Remove the fries from the oven and top with gound beef mixture.
• Sprinkle with grated cheddar cheese and return to oven for about 5 minutes or until the cheese has melted and is bubbly.

Steps:

• Preheat oven to 400ºF. Line baking sheet(s) with foil and spray with cooking spray.
• Arrange potato wedges on baking sheet(s). Sprinkle potatoes with spicy seasoning. bake 20 to 25 minutes, until cooked through.
• Spray nonstick skillet with cooking spray, add ground beef and cook, stirring frequently, until browned and cooked through.
• Add barbecue sauce to the cooked ground beef and cook until hot and bubbly.
• Pour meat sauce over potato wedges; top with cheese and bake 5 to 6 minutes, until cheese is melted.
• Serve immediately and enjoy!

Steps:

• Prepare french fries according to package directions (bake or fry, your choice!).
• Combine remaining ingredients in a small bowl.
• Pour cooked french fries in a large bowl and pour garlic mixture over. Toss well; add additional salt if desired, and serve!

Steps:

• Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.

Steps:

• In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
• Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
• Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.