Subj : Re: Mo' Spuds - 19
To   : Nigel Reed
From : Dave Drum
Date : Mon Jun 13 2022 05:26:00

-=> Nigel Reed wrote to Dave Drum <=-

 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 >
 >       Title: Loaded Cheese Fries
 >  Categories: Five, Potatoes, Cheese, Pork
 >       Yield: 6 servings
 >
 >      32 oz Bag French fries
 >     3/4 c  Processed cheese spread;
 >            - melted
 >       2 tb Real bacon bits
 >     1/4 c  Sliced scallions
 >
 >   Set oven @ 450-|F/232-|C.

 NR> Cheese spread? Eww no. Throw the fries in a bowl, cover with a generous
 NR> amount of freshly shredded cheddar and throw under the broiler to
 NR> melt.

 NR> You're welcome :)

I'm with you Nigel. I don't do Velveeta or Cheeze Wiz. But, it's not
my recipe. The Mr. Food recipes seem to push commercially bought bacon
bits a lot. I makes me own using the microwave and store them in jars
or old butter tubs in the ice box.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frysmith Chilli Fries
 Categories: Beef, Vegetables, Chilies, Cheese, Potatoes
      Yield: 12 Servings
 
      2 lb Ground beef
      4 ts Salt *
      4 ts Black pepper
      2 lg Carrots; fine minced in a
           - food processor
      2 lg Celery ribs; fine minced in
           - a food processor
      1 lg Onion; fine minced in a food
           - processor
      4 cl Garlic; minced
  2 1/2 ts Ground cumin
      2 ts Coriander; ground
      2 ts Mexican oregano
      4    Bay leaves
      4 ts White vinegar
  4 1/2 ts Sugar
      4 ts Smoked paprika
      2 ts Cayenne; to taste
      6 oz Tomato paste
     12 oz Bottle dark lager beer
      1 oz Unsweetened dark chocolate
     12 oz Water
      6 lb Potatoes
           Grated cheddar cheese
           Diced red onions
 
  * That's a TON of salt. Use caution - UDD
  
  Recipe courtesy of Brook Howell and Erik Cho of Frysmith
  
  In the bottom of a large pot, season the ground beef
  with salt & pepper and cook till thoroughly browned. Do
  not crowd the bottom of the pan. Remove the beef and
  cook the onions, carrots and celery in the remaining fat
  till soft. Add the garlic and cook for one minute before
  adding the browned beef and the remaining ingredients.
  Cook for half an hour. Season to taste.
  
  FRENCH FRIES: Julienne potatoes (preferably Kennebec or
  Russet) in 1/4" strips. Soak overnight. Spin dry and fry
  in 325ºF/165ºC oil for 5 minutes. Drain on a rack and
  bring the oil up to 400ºF/205ºC. Fry till golden brown
  and crispy.
  
  Ladle the chilli over the fries. Top with cheese and a
  sprinkle of red onions. Serve immediately.
  
  RECIPE FROM: http://www.foodnetwork.ca
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Velveeta - you can eat it or you can wax your car with it."  Judy Garland
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