Potato Macaroni Salad

Got the recipe from here

5 large russet potatoes, peeled
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1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
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Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.
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Add the rest of the ingredients

Eggs
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Carrots
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onion
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Salt & Pepper
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mayonnaise
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Mix everything together, really well
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Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

This salad is so yummy! I LOVE IT!

Serve with HAWAIIAN HULI HULI CHICKEN

Here is the recipe again:

5 large russet potatoes, peeled
1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.

Add the rest of the ingredients: Egg, Carrots, onion, Salt & Pepper, mayonnaise

Mix everything together, really well

Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

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Ham & Cheese Skillet al la Jamie

So when I was a kid we would go to Village Inn and they had this skillet and it was called the Ham & Cheese skillet, So when I would go I would get it every time. It was potatoes, ham, onion, cheese and topped with eggs cooked the way you liked (scrabbled of course). So I recreated this skillet at home many times, and here is another version of it…

So start with potatoes, I had Russet Potatoes, but Red or yellow potatoes work too…
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Peel and wash the potatoes, I ended up with about 6 potatoes, then chop them into bite size chunks
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then you will also need:
One onion, chopped into small chunks
green bell pepper, chopped into small chunks
ham steak, chopped into small chunks
Cajun seasoning (or you could just use salt & pepper or garlic salt, whatever you like)
extra sharp cheddar cheese, grated
5 eggs
vegetable oil
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so start with grabbing a large skillet and heat your burner to medium heat and coat the bottom of the pan with the oil
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let the oil warm up a little 1-2 minutes, then add in your chopped potatoes
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season them, to taste with the Cajun seasoning
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you can never have too much cajun seasoning
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then add in the chopped onion (I had to change skillets at this point because the skillet I was using the potatoes stuck too, so I switched to my cast iron skillet)
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stir the onion in with the potato and let cook 5-7 minutes, until onions are translucent
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next add in the chopped ham
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stir the ham in with the potatoes and onion
Now add in the chopped green bell pepper
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stir everything together

let everything cook together for 12-15 minutes, stirring and flipping everything occasionally, making sure everything is cooked, and that the potatoes are nice and fork tender

while that cooks, go ahead and grab a medium bowl and crack your eggs in it
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Now add a little milk to the eggs, and salt and pepper, to taste
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whip everything together.

now grab a medium, non stick skillet and heat that to medium low heat, coat the bottom of the pan with about a tbsp of butter, then add the eggs in
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scrabble the eggs. I like mine nice and light and fluffy and a little runny
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once the potatoes are cooked and the eggs are done

grab a plate and add desired amount of potatoes and then top with some eggs

and grate desired amount of cheese over the top
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and eat up!
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Recipe

  • So start with potatoes, I had Russet Potatoes, but Red or yellow potatoes work too…
  • Peel and wash the potatoes, I ended up with about 6 potatoes, then chop them into bite size chunks
  • then you will also need:
  • One onion, chopped into small chunks
  • green bell pepper, chopped into small chunks
  • ham steak, chopped into small chunks
  • Cajun seasoning (or you could just use salt & pepper or garlic salt, whatever you like)
  • extra sharp cheddar cheese, grated
  • 5 eggs
  • vegetable oil
  • so start with grabbing a large skillet and heat your burner to medium heat and coat the bottom of the pan with the oil
  • let the oil warm up a little 1-2 minutes, then add in your chopped potatoes
  • season them, to taste with the Cajun seasoning
  • you can never have too much Cajun seasoning
  • then add in the chopped onion (I had to change skillets at this point because the skillet I was using the potatoes stuck too, so I switched to my cast iron skillet)
  • stir the onion in with the potato and let cook 5-7 minutes, until onions are translucent
  • next add in the chopped ham
  • stir the ham in with the potatoes and onion
  • Now add in the chopped green bell pepper
  • stir everything together
  • let everything cook together for 12-15 minutes, stirring and flipping everything occasionally, making sure everything is cooked, and that the potatoes are nice and fork tender
  • while that cooks, go ahead and grab a medium bowl and crack your eggs in it
  • Now add a little milk to the eggs, and salt and pepper, to taste
  • whip everything together.
  • now grab a medium, non stick skillet and heat that to medium low heat, coat the bottom of the pan with about a tbsp of butter, then add the eggs in
  • scrabble the eggs. I like mine nice and light and fluffy and a little runny
  • once the potatoes are cooked and the eggs are done
  • grab a plate and add desired amount of potatoes and then top with some eggs
  • and grate desired amount of cheese over the top
  • and eat up!

Salisbury Steak with Mushroom and Wine Sauce with mashed potatoes

Got the recipe from here

1 pound ground round
1 tablespoon vegetable oil
3/ 4 teaspoon garlic powder
1/ 4 teaspoon freshly ground pepper
2 tablespoons butter
8 oz package of Baby Bella Mushrooms (sliced)
24 oz package white button mushrooms (sliced)
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2 tablespoons red wine
Better than bouillon – beef flavor (to taste)
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In a medium bowl mix together the ground round,
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garlic powder,
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and pepper.
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Divide into 4, and form 4 patties about ¼ inch thick.
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In a large cast iron skillet on medium high heat brown the ground steaks on both sides.
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Remove the steaks from the skillet and set aside.

Melt the butter in skillet
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and add the mushrooms;
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cook for about 10 minutes, and then add the wine.
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Cook for one minute, stir in the Better than bouillon,
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(as you all know I love gravy, so I added in 2 cups of water
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and then stirred the Better than bouillon, and mushrooms and water all together.
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Adjust the seasoning and I added in another tsp of the better than Bouillon and stir it in. Then I took about 1/4  cup of the liquid and poured it into a small bowl and mixed in about a tablespoon of cornstarch, mixed really well, if not then you get lumps. Then poured it back into the mushroom gravy to thicken the gravy)
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and return the patties back to the skillet.
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Cook over medium heat to desired doneness, about 10 minutes.

I also made Mashed potatoes to go with my steaks.

So how I made my mashed potatoes was grabbed 5 russet potatoes
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peeled and washed them
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Chop potatoes into bite size chunks
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place potatoes in a large pot
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and fill the pot halfway with cold water so the potatoes are nice and covered in water and can swim around
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bring potatoes to a boil and boil for about 30 to 40 minutes and they are nice and tender when you poke them with a fork.

once potatoes are done, then drain them and grab a large saucepan and place back on burner to medium heat and melt 3-4 tablespoons of butter
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once the butter is melted, add potatoes
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I also added salt, pepper and garlic powder, to taste
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then I grabbed a potato smasher and mashed the potatoes

then added in another 3-4 tablespoons of butter and added in more seasoning to taste (as I didn’t add enough the 1st time)
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mashed and mix everything together and you have mashed potatoes
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Serve up a big ol spoon full of potatoes on a plate along with a steak and some mushrooms and gravy
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Recipe

1 pound ground round
1 tablespoon vegetable oil
3/ 4 teaspoon garlic powder
1/ 4 teaspoon freshly ground pepper
2 tablespoons butter
8 oz package of Baby Bella Mushrooms (sliced)
24 oz package white button mushrooms (sliced)
2 tablespoons red wine
Better than bouillon – beef flavor (to taste)

In a medium bowl mix together the ground round, garlic powder, and pepper.
Divide into 4, and form 4 patties about ¼ inch thick.
In a large cast iron skillet on medium high heat brown the ground steaks on both sides.
Remove the steaks from the skillet and set aside.
Melt the butter in skillet and add the mushrooms; cook for about 10 minutes, and then add the wine.
Cook for one minute, stir in the Better than bouillon, (as you all know I love gravy, so I added in 2 cups of water and then stirred the Better than bouillon, and mushrooms and water all together.
Adjust the seasoning and I added in another tsp of the better than Bouillon and stir it in. Then I took about 1/4 a cup of the liquid and poured it into a small bowl and mixed in about a tablespoon of cornstarch, mixed really well, if not then you get lumps. Then poured it back into the mushroom gravy to thicken the gravy) and return the patties back to the skillet.
Cook over medium heat to desired doneness, about 10 minutes.
I also made Mashed potatoes to go with my steaks.
So how I made my mashed potatoes was grabbed 5 russet potatoes peeled and washed them
Chop potatoes into bite size chunks place potatoes in a large pot and fill the pot halfway with cold water so the potatoes are nice and covered and can swim around
bring potatoes to a boil and boil for about 30 to 40 minutes and they are nice and tender when you poke them with a fork.
once potatoes are done, then drain them and grab a large saucepan and place back on burner to medium heat and melt 3-4 tablespoons of butter once the butter is melted, add potatoes. I also added salt, pepper and garlic powder, to taste then I grabbed a potato smasher and mashed the potatoes then added in another 3-4 tablespoons of butter and added in more seasoning to taste (as I didn’t add enough the 1st time) mashed and mix everything together and you have mashed potatoes

Serve up a big ol spoon full of potatoes on a plate along with a steak and some mushrooms and gravy

Jamie Style Potato Skins

I love potatoes! I love potato skins! What better way to have potatoes then adding bacon and cheese and onions and sour cream to them! YUM! Here is my version of potato skins…

Preheat your oven to 400 degrees

So for the topping for my potato skins I made ranch sour cream.

I used 16 Oz (light) Sour Cream
I packet of Hidden Valley Ranch, Dip Mix
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Mix the two together in a bowl
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Place bowl in fridge and let the two mingle together and chill to make for a yummy dip to go on your potato skin

Next, Grab 5 potatoes (I used russet potatoes)
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wash the potatoes under cold water. Then what I do is grab 5 sheets of aluminum foil, like you were going to do baked potatoes. (sorry I do NOT put potatoes in the microwave that is just gross) I add a little olive oil to the outside of the potato, rub it all over so the whole potato is coated, not drenched just nice and shiny all over
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and then I sprinkle kosher salt on the outside as well (I do this because I love to eat the skin and it makes the skin nice and yummy and flavorful)
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Do this with all 5 potatoes and then wrap them in the foil
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Bake them at 400 degrees for about an hour

Then grab a pound of bacon
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and chop it up. I find that when the bacon is really cold sometimes a little frozen it helps to cut it easier. So when I started making this, I popped the bacon in the freezer for a few and it got nice and cold and made it easier to chop.
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Chop all the bacon up
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Grab a medium skillet or cast iron skillet and place ona  burner and turn to medium high heat, and place the bacon in the pan
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while the bacon is cooking go back to the potatoes, but keep an eye on the bacon and stir occasionally

Once the potatoes have baked (leave your oven on) for about an hour, very carefully take the foil off and cut them in half
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and what I did was scoop out some of the potato, and placed what I scooped out in a bowl and you can save it for mashed potatoes or snack on it while you make the potato skins. I also placed the skins in a baking dish because they will be going back in the oven.
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I scooped out some of the potato so that the skin is like a bowl and can hold bacon, cheese and onions
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So my bacon is done at this point. Nice and brown and crisp!
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so place the bacon in a plate lined with paper towls and set aside

then what I did was take a couple of spoonfuls of the bacon grease and drizzled it over the potato skins to make them extra healthy!
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then I sprinkled a little garlic salt over each potato as well
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and then popped them back in the oven for 15-20 minutes until the edges were crisp
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Then grab 8 oz of extra sharp cheddar cheese
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and grate it all and set aside

Then grab the bacon and place a couple of tablespoons in each potato
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I distributed all the bacon between all the potatoes and a few samples for myself
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Then add the cheese
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again I distributed the cheese between each potato. Using it all
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Then pop the pototatoes back in the oven and bake another 10-15 minutes, or until cheese is nice and melted and bubbly

While the potatoes are baking (again) Grab one bunch of green onions and wash and chop up
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Then once the cheese is melted, pull the potatos out oven the oven
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and drool
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and sprinkle the chopped green onions over them
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Then serve you up one of the potato skins and add some ranch sour cream
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Recipe:

  • ranch sour cream.
  • 16 Oz (light) Sour Cream
  • I packet of Hidden Valley Ranch, Dip Mix
  • Mix the two together in a bowl
  • Place bowl in fridge and let the two mingle together and chill to make for a yummy dip to go on your potato skin
  • 5 potatoes (I used russet potatoes)
  • Aluminum foil
  • Olive oil
  • Kosher salt
  • 1 pound of bacon, chopped
  • Couple of Tablespoons of Bacon grease (optional)
  • Garlic Salt, to taste
  • 8 oz of extra sharp cheddar cheese, grated/shredded
  • One bunch of green onions, washed with ends cut off and chopped
  • Preheat your oven to 400 degrees
  • wash the potatoes under cold water. Then what I do is grab 5 sheets of aluminum foil, like you were going to do baked potatoes. I add a little olive oil to the outside of the potato, rub it all over so the whole potato is coated, not drenched just nice and shiny all over and then I sprinkle kosher salt on the outside as well. Do this with all 5 potatoes and then wrap them in the foil
  • Bake them at 400 degrees for about an hour
  • Then grab a pound of bacon and chop it up. Grab a medium skillet or cast iron skillet and place on a burner and turn to medium high heat, and place the bacon in the pan, while the bacon is cooking go back to the potatoes, but keep an eye on the bacon and stir occasionally. Once the potatoes have baked (leave your oven on) for about an hour, very carefully take the foil off and cut them in half and what I did was scoop out some of the potato, and placed what I scooped out in a bowl and you can save it for mashed potatoes or snack on it while you make the potato skins. I also placed the skins in a baking dish because they will be going back in the oven.
  • Cook bacon until nice and brown and crisp! Place the bacon on a plate lined with paper towels and set aside then take a couple of spoonful’s of the bacon grease and drizzled it over the potato skins to make them extra healthy, then I sprinkled a little garlic salt over each potato as well and then popped them back in the oven for 15-20 minutes until the edges were crisp
  • Then grab 8 Oz of extra sharp cheddar cheese and grate it all and set aside
  • Then grab the bacon and place a couple of tablespoons in each potato
  • I distributed all the bacon between all the potatoes and a few samples for myself. Then add the cheese again I distributed the cheese between each potato. Using it all
  • Then pop the potatoes back in the oven and bake another 10-15 minutes, or until cheese is nice and melted and bubbly. While the potatoes are baking (again) Grab one bunch of green onions and wash and chop up
  • Then once the cheese is melted, pull the potatoes out oven the oven and drool and sprinkle the chopped green onions over them then serve you up one of the potato skins and add some ranch sour cream

Baked Cajun Fries

I was craving french fries, and well I was trying to ignore the craving, but sometimes you just can’t! So I decided instead of going and buying nasty fries from a fast food joint and then feeling sick after, or frying some at home and then having the apt smell like fried food, I decided on baked fries! It cured my craving!

First things first preheat your oven to 450 degrees and grab a cookie sheet

Then grad 4 Idaho or russet potatoes medium in size to large.

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Then peel and wash the potatoes
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then slices them into long strips, ya know into fries or strips that look like fries. Place the fries into a medium-sized bowl
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then run cold water over the potatoes
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Fill the bowl up and then drain it, and fill the bowl up and drain it. What you are basically doing is rinsing the heck out of the potatoes. Do this until the water is clear.

this helps the potatoes from turning gluey or turning a grey like color, and helps them bake crispy!
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then once you rinse them in the coldest the water will get, your hands will be freeeezeing, so drain the potatoes one last time and place them on some paper towels to drain even more.
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Then turn the water on warm and warm your freezing hands back up HA!

then dab the tops of the fries with more paper towels and then place the fries back in the dried out bowl you used earlier, then drizzle some olive oil over the fries, I just eyeballed the amount, maybe a couple of tablespoons
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with your hands flip and mix the fries around in the bowl so that all the fires are coated with the oil evenly

Then grab the best seasoning ever, Creole/Cajun seasoning
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and sprinkle desired amount over fries
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I was very generous, as I LOVE Cajun seasoning.

Then mix that up with your hands again
and then add a little more seasoning to the fries
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then spread the fries out on a cookie sheet pan, I recommend spraying the pan with non stick spray as I did not do this, was thinking the fries wouldn’t stick because they had oil on them, but they still stuck to the pan.

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then once you get the fries on the pan spread them out in a single layer as best you can and sprinkle more Cajun seasoning over them
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At this point I also added a little garlic salt, to taste as well.
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bake at 450 for 15 minutes, then flip the fries, then another 15 and flip, do this until they get nice and brown and to the coloring you would like

Some of the ends on mine got a little too done
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I served my fries with ketchup and guess what? Sprinkled even more Cajun seasoning over the top of them!

Homemade Cajun French Fries

Recipe

Canola Oil, enough to fill pot with 3 inches of oil

Cajun Seasoning

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried Oregano

2 large russet potatoes (I did 4)

Sugar water

2 cups cold water

1/3 cup granulated sugar
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1. Heat oil in Dutch oven or large pot
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until temperature reaches 350 degrees F.

2. Place Cajun seasonings into small bowl
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and mix to combine.
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3. Cut potatoes into desired thickness. Place water and sugar into a large bowl, mixing until dissolved. Transfer potatoes into water and soak for 30 minutes.
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Transfer to a paper towel lined plate to dry, 5 minutes.

4. Carefully drop potatoes into oil and fry until golden, for 2 to 3 minutes.
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Remove and transfer to a paper towel lined plate. Right before serving, fry potatoes a second time for 2 to 3 minutes. Remove and transfer to a paper towel lined plate.
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Immediately sprinkle with pinches of Cajun seasoning. Serve immediately.

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dinner is served!
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Oven-Baked Garlic Parmesan Fries

One Year ago today I made: Creme Brulee

Jamie Garlic Bread

 

Recipe

3 russet potatoes
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2-3 tablespoons light olive oil
1/4 cup panko bread crumbs
1/4 cup parmesan, freshly grated
garlic salt
fresh ground pepper

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Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact. Using a crimped knife (or a regular will work just brilliantly, as well), slice the potatoes into 1/4″ pieces.
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Place all of the sliced potatoes in a large bowl. Drizzle the olive oil over the potatoes,
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then stir to evenly coat. Add the panko,
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parmesan,
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garlic salt, and pepper. Stir again, making sure each of the potato slices has a kiss of oil, panko, and parmesan. Spread the potatoes onto a large parchment covered baking sheet.
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Bake in an oven preheated to 450 degrees for 18-25 minutes, or until the cheese and panko is golden brown and your desired crispiness is achieved.

Sprinkle with a pinch of fresh parmesan. Serve immediately alongside your favorite burgers, steak, or barbecued chicken. Enjoy the indulgence!
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Roasted Potato Wedges

recipe

Potatoes (number And Variety Of Your Choosing: Russets Work Well)
■1/4 cup (approximately) Olive Oil
■ Salt To Taste
■ Fresh Herbs, to taste
■ Optional Ingredients
■2 Tablespoons Melted Butter
■ Garlic, Minced
■2 Tablespoons (to 3 Tablespoons) Balsamic Vinegar
■ Cayenne Pepper
■ Paprika

Preheat oven to 450 degrees

Wash potatoes.
Cut potatoes into wedges.
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Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc.

These are the spices I chose:
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Roast for 15 minutes.
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Shake around. Stir.
Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em.
Take ‘em out. Check the seasoning. Add more if necessary.
Sprinkle with herbs.
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Serve immediately.

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I also made a buttermilk dressing to go with these and this is all your need for that:
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Just follow the directions on the jar and you have one of the best buttermilk dressing/dips, I ever tasted
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Traditional Mashed Potatoes

recipe

8 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/2 cup butter
3/4 teaspoon salt
1 tsp of garlic salt
Dash pepper

Place potatoes in a saucepan
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and cover with water.
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Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. DSC_0289-1
Add milk, butter,
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salt, garlic salt and pepper; mash until light and fluffy.
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