Lone Star Tomato Pie Food

LONE STAR FRIES

Steps:

• Fill a large bowl with ice water. Peel and rinse the potatoes. Cut each potato into 4 or 5 slices lengthwise, then cut each piece into fries. Place the fries in the ice water.
• Halve the avocados and remove the pits. Dice the avocados in their shells, then squeeze the flesh into a medium bowl. Mash the avocados with the back of a fork until you reach the desired consistency for guacamole. Fold in the lime juice, Roma tomato and jalapeño. Season with salt and pepper and set aside.
• Heat a large cast-iron skillet over medium-high heat; line a plate with paper towels. Add the chorizo to the skillet and cook until browned, 5 to 8 minutes, then transfer to the lined plate to drain. Lightly clean the skillet and lower the heat to medium low. Add the cheese and fire-roasted tomatoes and green chiles. Cook, stirring frequently, until the cheese has melted. Fold in the chorizo and place on a very low burner until ready to use.
• Fill a large, heavy-bottomed pot with a few inches of oil. Heat the oil to 300 degrees F.
• Drain and rinse the potatoes under cold water for 15 to 20 seconds. Transfer to a baking sheet lined with paper towels and blot with the paper towels to dry them. Line a second baking sheet with fresh paper towels.
• Fry the potatoes in 2 batches until they are slightly softened but have no color, 3 to 4 minutes. Remove to the fresh paper towels to drain
• Heat the oil to 400 degrees F; line a third baking sheet with fresh paper towels. Fry the potatoes in 2 batches until golden and crisp, 2 to 3 minutes. Drain on the paper towels.
• Sprinkle the seasoning salt over the fries, then toss and place on a platter.
• Top the fries with half of the queso con chorizo followed by the guacamole, sour cream, cilantro and pimentos. Transfer the remaining queso con chorizo to a serving bowl and serve alongside the fries.

HEIRLOOM TOMATO PIE

Steps:

• Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
• Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.
• Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool.
• Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
• Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.

LONE STAR TOMATO PIE

Steps:

• Mix mayonnaise, cheese and onion and season salt and pepper to taste.
• Grease a 9"x12" casserole dish.
• Layer the bottom evenly with 7 slices of the bread cut into medium sized cubes.
• Over this, layer the tomatoes, overlapping the length of the casserole - usually 4 rows using about 5 of the tomatoes.
• Season this layer liberally with salt and pepper.
• Trim the crusts away from the remaining 8 slices of bread and arrange them on top of the tomato layer so they cover the surface completely.
• Spread about a third of the mayonnaise, cheese and onion mixture on top of the bread layer.
• Arrage the remaining tomatoes in the same overlapping manner.
• season with salt and pepper.
• Spoon the rest of the mayonnaise, cheese and onion mix on the tomatoes
• bake uncovered in a 375F oven for about 25 minutes until the cheese on top becomes golden brown.
• Serve hot as a side dish.

THE BEST TOMATO PIE

Steps:

• Preheat the oven to 350ºF and if making prepare the pie dough.
• Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
• In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
• Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
• Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
• Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

CARAMEL BANANA PIE...ONLY 6 INGREDIENTS! FROM THE LONE STAR LEGACY COOKBOOK.

Steps:

• Pour condensed milk into an 8 inch glass pie plate.
• Cover with foil and set into a shallow casserole filled with 1/4 inch water.
• Bake at 425 for 1 hour and 15 minutes (or until milk is thick and caramel colored).
• Remove foil and set aside.
• Slice bananas and set it bottom of graham cracker crust.
• Spread carmelized milk over banana layer.
• Cool for 30 minutes.
• Combine whipping cream and powdered sugar.
• Whip until stiff (or, you can cheat like me and use something like Cool Whip).
• Spread over caramel layer.
• Sprinkle with crushed candy.

AMARILLO CHEESE FRIES AND DIP - LIKE THE LONE STAR- COPYCAT

Steps:

• Preheat oven and bake the fries according to package directions.
• Meanwhile, combine ranch dressing and taco seasoning; set aside.
• When fries are done, turn off oven.
• Sprinkle the cheese and bacon over the top of fries.
• Return to hot oven only until the cheese is melted.
• Serve with the sauce mix for dipping.