Cheese Frizzles Recipes

Steps:

• Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. Set aside. In a large bowl, beat the cream cheese, 1 cup sugar, vanilla and salt until smooth. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place on a baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes or until easy to handle. Meanwhile, in a small saucepan over low heat, melt chocolate with cream; stir until blended. Remove from the heat. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. , In a small bowl, combine cracker crumbs and remaining sugar. Using a melon baller, scoop out 1-in. balls of cheesecake; place on parchment-lined baking sheets. Top each with a heaping teaspoonful of chocolate mixture. Sprinkle crumb mixture over half of the balls and toffee bits over the remaining balls. Cover and freeze for 2 hours or until firm.

Steps:

• Bake 4 cups curly fries as the label directs. Meanwhile, make the cheese sauce: Melt 1 stick butter in a saucepan over medium-high heat. Sprinkle in 1/4 cup flour and whisk until smooth, 2 minutes. Gradually whisk in 1 cup milk and a pinch of nutmeg; whisk until smooth, 3 minutes. Add 8 ounces cubed Velveeta cheese and whisk until melted, about 5 minutes. Whisk in 1/4 cup lager beer or chicken broth, 1 teaspoon hot sauce and 1/2 teaspoon kosher salt. Add the fries and toss.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Preheat oven to 400 degrees F (205 degrees C). Place a piece of aluminum foil over a baking sheet; spread fries in a single layer on baking sheet.
• Bake in preheated oven until golden brown and crisp, 15 to 20 minutes.
• Preheat broiler.
• Sprinkle fries with cheese and crumbled bacon.
• Broil until cheese is melted, 1 to 2 minutes. Serve with Ranch dressing.

Steps:

• Heat oven to 425°F.
• Bake fries as directed on package. Meanwhile, mix CHEEZ WHIZ, chiles and chili powder in microwaveable bowl until blended.
• Spread fries onto platter. Microwave CHEEZ WHIZ mixture on HIGH 1 to 2 min. or until heated through, stirring every 30 sec.
• Drizzle CHEEZ WHIZ mixture over fries. Sprinkle with onions.

Steps:

• Have your GH (Grown Helper) put fries in oven on a cookie sheet. While fries are baking in the oven, have a GH place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. This is called "roux" (like Tiger and Roo with Pooh Bear) and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is your SECRET ingredient. When everyone asks what you put in your cheese sauce that makes it taste so good, just say milk and cheese, you can NEVER tell what secret ingredients you add! Tell your GH to keep the secret, too or they can never help you again!
• Pour the sauce over the fries or serve the sauce on the side if you like to dipping better.

Steps:

• Mix all ingredients together except the baking powder and frying fat.
• Add enough cold water to mix into a stiff batter. If it looks like porridge, it's too liquid and the frizzles will flatten out in the frying pan. (If this happens, just add a bit more oatmeal. ).
• Melt the fat in the frying pan until it spits if you put a drop of water in it. Add the baking powder to the mix just before you are about to start cooking.
• Drop teaspoonfuls into the hot fat - they will bubble a bit like crumpets. Turn over and cook until golden on both sides.
• Drain on paper towels and serve on their own, or spread with fish or meat paste.

Steps:

• Begin the components of this meal by beginning with the following:
• Bring cola to a boil over high heat in a large wide, shallow saucepan.
• Bring chicken broth to a boil over high heat in a large deep pan.
• Bring 2-inches peanut oil to 350 degrees F in a large Dutch oven.
• Preparing the glaze: Once cola is boiling, continue to cook vigorously, over medium-high heat, until it's reduced to about 1/3 cup and becomes slightly syrupy, about 15 to 20 minutes. While the cola is reducing, place the peach pieces into a blender and puree. Once the cola has reduced, stir in the horseradish, peach puree, and pepper. Set aside. The glaze will have the consistency of a thin syrup.
• Preparing the grits: Once the chicken broth comes to a boil, slowly whisk in the grits and stir vigorously to avoid lumps. Continue to cook the grits over medium-low heat, stirring frequently, until they are soft and thick, about 10 to 15 minutes. Cover the pot and allow the grits to sit for 5 minutes. Stir in 1/4 cup cream, pimientos, and cheese, and stir to combine. Just before serving, check the consistency of the grits. Stir in the additional 1/4 cream, if necessary, to thin them out.
• Prepare the sweet potato frizzles: Peel and grate the sweet potato using the large holes in a box grater. Using a tea towel, squeeze as much liquid as possible from the potato. Carefully drop the dry potato shreds in the oil once it reaches 350 degrees F. Fry for about 1 minute, until crispy and lightly browned. Remove from oil, drain on paper towels, and season lightly with salt.
• Prepare the watercress salad: Grate the onion using a box grater. In a jar or shaker, mix the onion, sugar, vinegar, oil, and salt. Shake vigorously until blended. Just before plating the salad, drizzle about 1/4 to 1/2 cup of the dressing over the watercress and toss gently to coat.
• Preparing the chops: (Note the chops are fully cooked, so the preparation is to give them color, glaze them, and heat them through.)
• Preheat a large grill pan to medium-high heat. Brush each chop with about a tablespoon of oil, and season scantily with salt and pepper. Be cautious about oversalting the chops, since they are generally salty. Place the chops on the grill pan. Allow to sear for about 1 to 3 minutes, and then rotate the chop to get nice hash marks on the chop for another 2 to 3 minutes. Turn chops over. Cook on the other side for 3 to 4 minutes total. Reduce heat. A few minutes before serving, spoon about a teaspoon of glaze over each chop. Turn over and repeat, being careful not to burn the glaze.
• To serve: Place a mound of the grits on each plate. Lean a chop next to the grits. Sprinkle about a tablespoon of sweet potato atop the grits/chop. On the side of the chop, mound a serving of the dressed watercress. Drizzle a tablespoon or so of the glaze over the chop and allow it to run into the grits.

Steps:

• Arrange the steak fries in a single layer in 2 greased 15x10x1-in. baking pans. Bake at 450° for 15-18 minutes or until tender and golden brown. , Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and onion powder; heat through. Drizzle over fries; sprinkle with paprika.