Parmesan Finger Tot Bar Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.
• Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.

Steps:

• Preheat the oven to 425 degrees F.
• In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins. Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
• Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing.
• In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey. Add salt and pepper to taste.

Steps:

• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

Steps:

• Add the bacon pieces to a large skillet over medium-low heat and cook, stirring, until golden and crisp, about 6 minutes for slab bacon and 4 minutes for thick cut. Transfer the bacon and rendered fat to a small bowl. Set aside.
• Bring a large pot of salted water to a boil.
• Peel the potatoes and grate them on the small holes of a box grater over a large bowl (keep all the liquid). Add the flour, egg and 1 tablespoon salt. Stir to combine; the batter should be thick but pourable (like really thick pancake batter).
• Put the bryndza cheese (or feta-yogurt mixture) in a large serving bowl and set near the boiling water.
• Set a spaetzle maker or colander over the boiling water (make sure the bottom is not touching the water; remove some water if you need to). Add about a third of the batter to the spaetzle maker and push through into the water according to the equipment instructions. Alternatively, use a rubber spatula to push the batter through the perforations of the colander into the water. Boil the dumplings until firm and tender, about 3 minutes. Remove with a large slotted spoon or spider, shaking off excess water, and drop them onto the cheese in the bowl. Continue with the rest of the batter, making sure the water is back at a rolling boil before each batch.
• Toss to coat the hot dumplings with the cheese (it will look slightly like risotto). Spoon the bacon with the rendered fat over the dumplings and scatter the scallions on top, if using. Finish with the tiniest sprinkle of salt.

Steps:

• Mix all dry ingredients together.
• Dip chicken in butter, then into dry mix.
• Bake on greased pan, uncovered, at 400º for 20 minutes.
• Serve with your favorite dipping sauce: Ranch, BBQ sauce, Sweet and Sour, Honey -- .