KITTENCAL'S FREEZER FRIES (OAMC)
If you have an extra morning, then these homemade fries are worth the time to make, they are 100% better than the store bought --- you can refry, bake or drop them in the hot oil from their frozen state, or they may be thawed first --- if you are lucky enough to own a Starfrit brand french fry slicer which is what I have used for years, then this will save so much time, I suggest to purchase one because after you try these fries you will be making them all the time and never go back to frozen again! --- use only red potatoes with the skin on or peeled I prefer them with the skin left on they taste better and also saves the peeling time, if you are leaving the peel on then clean the skins well to remove the dirt ---I usually purchase a 10 or 20 pound bag of red potatoes, slice them and them fry in batches this way I am assured to have lots in my freezer as they go quickly at my house! --- make certain that you have a lot of oil on hand for this --- plan ahead the uncooked fries need to soak in cold water in refrigerator for 8-24 hours before frying, 24 hours is even better.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 8h
Yield 10 pounds potatoes
Number Of Ingredients 3
Steps:
- Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
- Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
- Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
- When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
- Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
- In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
- Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
- Remove with a slotted spoon and place into a large bowl.
- Repeat with the remaining potatoes.
- When the fried potatoes are room temperature prepare one or two large cookie sheets.
- Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
- **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
- After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.
Nutrition Facts : Calories 2254, Fat 218.6, SaturatedFat 15.6, Sodium 724.9, Carbohydrate 72.2, Fiber 7.7, Sugar 4.5, Protein 8.6
HOME FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 side dish servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
- Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
- Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.
KITTENCAL'S EASY SEASONED HOME FRIES
This is easy but the potatoes will need a few hours or overnight soaked in cold water, the garlic powder and seasoned salt may be adjusted to taste, I have left the cayenne as optional I like to add it in for a little heat, if you are not a garlic-lover then omit the garlic powder --- throw in some chopped green onions the last few minutes of cooking if desired :)
Provided by Kittencalrecipezazz
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cube the potatoes in about 3/4-inch squares.
- Place into a large bowl then cover with cold water, rinse then cover once again with water.
- Refrigerate for at least 3 hours or up to 48 hours (the longer soaking time the better!).
- Drain very well in a colander (I like to pat the potatoes dry using paper towels).
- Melt the butter in a large skillet over medium heat, then add in garlic powder, seasoned salt and cayenne pepper (if using).
- Place the potatoes in the skillet and stir to coat with the butter.
- Cover with a lid and cook for 8-10 minutes.
- Remove the lid and cook for another 10 minutes, turning frequently with a spatula for even browning and crisping.
- Season with more seasoned salt to taste and black pepper.
- Delicious!
Nutrition Facts : Calories 200.5, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 71, Carbohydrate 28.2, Fiber 3.5, Sugar 1.3, Protein 3.4
KITTENCAL'S CAESAR COLESLAW
All ingredients may be adjusted to taste, plan ahead this needs to chill for a minumum of 6 hours or overnight --- I use the dressing from my recipe#116849 but you may use your own favorite cooking time is chilling time --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Greens
Time 6h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large glass bowl combine the coleslaw mix with olives and red onion; toss to combine.
- Add in caesar dressing, mix well to combine.
- Season with black pepper and salt.
- Cover and refrigerate 6 hours or overnight.
- Before serving toss in croutons.
- Sprinkle Parmesan cheese on top.
Nutrition Facts : Calories 308.5, Fat 26.1, SaturatedFat 4.7, Cholesterol 5.7, Sodium 688.6, Carbohydrate 15.2, Fiber 2.9, Sugar 3.8, Protein 5.1
KITTENCAL'S CARAMELIZED ONIONS
These are fantastic with burgers and steaks, or focaccia or anything that you want to use them with --- these freeze very well, to freeze just divide into small plastic containers then defrost in the microwave or thaw in refrigerator overnight
Provided by Kittencalrecipezazz
Categories Onions
Time 30m
Yield 3 onions
Number Of Ingredients 6
Steps:
- In a skillet, melt the butter with oil over medium-high heat; add the sliced onions then sprinkle the sugar over the onions; cook stirring with a wooden spoon for about 20-25 minutes or until onions become golden brown and tender (depending on the size of your skillet try not to use more than 4 onions at a time or they will not caramelize properly).
- Add in salt and season with black pepper to taste and continue to cook, stirring for an additional 5 minutes.
KITTENCAL'S EXTRA CRISPY FRENCH FRIES
The secret ingredient for extra crispy fries is the sugar water, plan ahead the potatoes must be refrigerated in the sugar water overnight
Provided by Kittencalrecipezazz
Categories Potato
Time P1DT6m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).
- Add in the potato strips and refrigerate overnight.
- The following day drain well then pat the strips dry using paper towels.
- In a large heavy pot or deep-fryer heat oil to 375 degrees F.
- Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).
- Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.
- *NOTE* save the cooled oil in a jar at room temperature for the next time you make these.
Nutrition Facts : Calories 217.9, Fat 0.4, SaturatedFat 0.1, Sodium 49.9, Carbohydrate 50.2, Fiber 4.7, Sugar 9.8, Protein 5.2
KITTENCAL'S SWEET AND SOUR CABBAGE AND SAUSAGE TOMATO SAUTE
If you are searching for a really tasty dish made with sausages, then this is really good! it's my own creation, and my family loves this! Although this is a easy dish to put together, the cabbage will need some time to cook to desired tenderness, so this dish will take a couple of hours or a little less on top of the the stove. If you have some over ripe tomatoes chop them up and add into the sauce. All seasonings can be adjusted to suit taste, if you prefer a more sweeter taste, then just add in more brown sugar, you can really use how many sausages that you like, just make certain to purchase the large Italian spicy or regular, not the small breakfast pork sausages. Make certain that you use a very large frypan for this, or a Dutch oven, the cabbage takes up lots of space when cooking. I use my large electric frypan. Serve this over cooked rice. You will love this!
Provided by Kittencalrecipezazz
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In an extra large saute pan or Dutch oven, brown the Italian sausages in oil then remove to a plate, drain some of the oil if desired.
- In the same pan, add in the onions, garlic and chili flakes; saute for about 5 minutes.
- Add in the chopped cabbage, chopped green bell pepper with the undrained stewed tomatoes; cover and cook for 15 minutes, stirring occasionally.
- Add in ALL remaining ingredients to the cabbage; mix well.
- Slice the sausages in smaller pieces and add in also.
- Cook for about 1-1/2 hours (or more or less until the cabbage is desied tenderness) stirring occasionally, adjusting ALL seasonings to suit taste, or until cabbage is tender.
- Season with salt and pepper to taste.
- Serve over rice.
- Delicious!
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