FRENCH FRY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss half a 28-ounce bag frozen shoestring fries with 2 teaspoons each olive oil and chopped rosemary. Spread on a baking sheet and bake at 425˚ until crisp, about 30 minutes. Meanwhile, mix 1/2 minced shallot, 3 tablespoons champagne vinegar and a pinch of salt in a large bowl; whisk in 2 tablespoons olive oil and 1 tablespoon Dijon mustard. Add 1 chopped head frisee and 1/4 cup chopped chives. Add the fries and 2 ounces crumbled goat cheese, season with salt and pepper and toss.
FRENCH FRY CASSEROLE
A friend gave me this recipe a few years ago and it's still a family favorite. Try the recipe as is, or use cream of chicken soup for a different taste.
Provided by MICKE
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 24.9 g, Cholesterol 98.8 mg, Fat 29 g, Fiber 1.8 g, Protein 28 g, SaturatedFat 11.4 g, Sodium 1149.9 mg, Sugar 4.1 g
FRIED POTATO SALAD
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,
Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
FRENCH FRY DELUXE SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bake the french fries as the label directs until crisp. Let cool.
- Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Cool slightly, then break the bacon into pieces. Make the dressing: Whisk the mustard, pickle, pickle juice, ketchup, mayonnaise, vinegar, sugar and 2 tablespoons water in a large bowl. Add 1/4 teaspoon salt, and pepper to taste. Add the french fries, bacon, tomatoes, red onion, romaine and cheddar cheese to the bowl with the dressing and toss to combine. Season with salt and pepper. Divide the salad among bowls. Sprinkle with sesame seeds, if desired.
- Photograph by Charles Masters
SOUTHERN FRIED POTATO SALAD
Just a twist on regular potato salad...frying the potatoes instead of boiling them. I know I should be ashamed of myself. Homemade fries are better (just chop potatoes and fry in whatever oil you have until crispy) but you can also use frozen. Also, you can peel the potatoes if you prefer.
Provided by little_wing
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the potatoes (in batches if necessary) in hot oil until brown and crispy. Drain on paper towels and season with salt and pepper.
- Combine remaining ingredients in large bowl.
- Gently fold in warm potatoes and coat with mixture, being careful not to break the potatoes.
- Serve immediately.
Nutrition Facts : Calories 350.5, Fat 17.8, SaturatedFat 3, Cholesterol 104.7, Sodium 664.7, Carbohydrate 43.7, Fiber 3.8, Sugar 13.7, Protein 6.6
FRENCH CAFE SUMMER SALAD
It is a fresh and colorful salad made with potatoes cabbage, peppers and corn in a tangy Dijon dressing. Full of flavor and loved everywhere I take it. Serve this cold on a hot summer day with a loaf of crusty bread and your favorite cheese.
Provided by Kimberly West
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes. Drain, cool and cut into bite-size pieces.
- In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.
Nutrition Facts : Calories 508.1 calories, Carbohydrate 94.4 g, Cholesterol 7.7 mg, Fat 9.8 g, Fiber 11 g, Protein 14.8 g, SaturatedFat 2.4 g, Sodium 322.7 mg, Sugar 8.1 g
MEDITERRANEAN LOADED FRENCH FRY SALAD RECIPE BY TASTY
What could make a salad better? Fries, of course! These loaded fries are topped with your favorite Mediterranean toppings, from crunchy cucumbers and onion to creamy chickpeas and feta, brought together with a tangy, herby yogurt sauce.
Provided by Katie Aubin
Categories Appetizers
Time 1h5m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Make the yogurt sauce: In a medium bowl, mix together the yogurt, parsley, dill, garlic, salt, and lemon juice. Cover and refrigerate until ready to use, up to 1 week.
- In a large, heavy-bottomed pot, heat 2-3 inches (5-7.5 cm) of vegetable oil over medium-low heat until the temperature reaches 325°F (170°C).
- Make the fries: Fill a large bowl with cold water, the ice, and 1 tablespoon of lemon juice.
- Peel the potatoes and slice into ¼-inch (½ cm) thick strips about 3 inches long. Transfer the potato slices to the cold water as you go. Rinse the potatoes under more cold water in the bowl until the water runs clear, rinsing off any excess starch. Add the remaining tablespoon of lemon juice and chill in the refrigerator for 30 minutes.
- Line 2 baking sheets with thick paper, such as brown paper grocery bags.
- Remove the potatoes from the fridge and drain, then dry completely with a clean kitchen towel.
- Working in batches, cook the potatoes in the hot oil for 6-8 minutes, or until they're soft and light golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
- Increase the oil temperature to 375°F (190°C).
- Working in batches, return the fries to the hot oil and cook for another 2-3 minutes, or until golden brown and crispy. Drain on clean paper-lined baking sheets. Sprinkle generously with the zesty seasoning
- To assemble, spread a layer of fries on a platter and top with some of the yogurt sauce, the chickpeas, cucumbers, lettuce, tomato, red onion, and feta. Top with more yogurt sauce. Sprinkle with dill.
- Enjoy!
MY FAVORITE STEAK SALAD (WITH FRENCH FRIES!!!)
Sometimes, I just don't want to separately make a meat, a vegetable and a starch. This is an awesome all in one salad that my family and I enjoy often. The salad and the french fries in the salad are inspired by a restaurant called "The Decade" in Pittsburgh, which is sadly no longer in existence. You can really do whatever you want with this recipe - any ingredients - any dressings; I'm just sharing the way that we usually do it. Enjoy!
Provided by Zoesmama
Categories One Dish Meal
Time 50m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 15
Steps:
- Using 4 dinner-sized bowls, layer the lettuce, cucumber, tomatoes, and eggs.
- Take your steaks out of the refrigerator, rub them with olive oil and season with the salt and freshly ground pepper. Leave them out for 30 minutes. This relaxes the meat fibers.
- Preheat the oven to 450 degrees, or whatever the instructions on your french fries call for.
- At the same time, preheat your grill for about 450 degrees for the steaks.
- After your oven preheats, put your fries in the oven.
- At the same time, put your steaks on the grill. Flip them after 6-8 minutes and cook for an additional 6-8 minutes for medium-rare/medium. Your fries will be done or close to done at the same time as the steaks.
- When done, turn off your oven, season your fries with the seasoned or regular salt. Put the fries on the salads.
- Slice the steak into bite sized pieces and distribute the pieces over the fries.
- Sprinkle the salads with the mozzarella cheese and croutons.
- Pour on the salad dressing in the amount that you desire and toss if you wish.
- Enjoy this delicious all-in-one meal!
Nutrition Facts : Calories 908.2, Fat 53.8, SaturatedFat 19.1, Cholesterol 285.5, Sodium 1342.4, Carbohydrate 53.6, Fiber 5.1, Sugar 9.5, Protein 53
FRENCH POTATO SALAD
Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.
Nutrition Facts :
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