Swamp Fries Recipes

Steps:

• Bake French Fries according to directions on bag.
• Remove from oven and push together to form a single layer, with not much space between the fries.
• Sprinkle cheese and bacon evenly on top.
• Put back into oven until the cheese is all melted.
• Remove from oven and drizzle Ranch dressing and hot sauce over top. You can also serve these fries with the dressing and hot sauce on the side, allowing you family to use as much or as little as they want.
• Enjoy!

Steps:

• In a medium saucepan, fry the bacon over medium heat. Set aside, reserving drippings. Put swamp cabbage and remaining ingredients, including fried bacon and bacon drippings, in a 6-quart pot. Fill the pot 1/2 full with water and bring to a boil. Continue to boil for 10 to 15 minutes, until the cabbage is tender. Adjust salt and pepper, to taste. Serve hot as a side dish.

Steps:

• 1. OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries! MAKING OVEN FRIES: Spray a foil-lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don't grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.)
• 2. Soak the cut potatoes in ice water for at least 30 minutes. Don't skip this step as it makes them crisp.
• 3. Blot cut potatoes on a clean tea towel to remove moisture.
• 4. Combine all dry ingredients in a plastic bag.
• 5. Add potatoes tossing and kneading lightly to coat.
• 6. Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat.
• 7. Arrange potatoes in a single layer on the baking sheet.
• 8. Bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel-lined bowl that get done early so they don't get overdone. I also like to use parchment paper for easy cleanup! Enjoy!
• 9. Here is how they look!
• 10. MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy!
• 11. Cook's Tip: Don't throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy!
• 12. Update! Newest Version: When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the Parmesan cheese because it scorches). As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the Parmesan cheese. Voila! You have delicious "roasted" potatoes with your meal. Great with bacon and eggs, too!

Steps:

• Process garlic, paprika, and salt in a food processor until smooth. Add mayonnaise, sriracha sauce, and ketchup; process until sauce is well-combined. Transfer sauce to a bowl, cover the bowl with plastic wrap, and refrigerate until chilled.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Rinse luncheon meat 'fries' with cool water and pat dry.
• Working in batches, cook 'fries' in preheated oil until browned and crispy on the outside and still moist on the inside, 4 to 6 minutes. Remove to a paper towel-lined plate. Transfer 'fries' to a plate and serve with chilled dipping sauce.

Steps:

• In a very large container, such as a cooler large plastic bucket, combine citrus soda, lemonade concentrate, limeade concentrate and alcohol. Serve with Ice.