LOADED TATER TOTS®
Brought this to a football-watching party, and it was a great crowd-pleaser.
Provided by Tyson
Categories Appetizers and Snacks Meat and Poultry
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
- Bake in the preheated oven until lightly golden, 20 to 25 minutes.
- 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 and chop coarsely.
- Melt butter in a saucepan over medium heat; add shallot and cook until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and 2 tablespoons sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted.
- Transfer potatoes to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over the potatoes. Sprinkle remaining 1/2 cup Cheddar cheese on top.
- Bake in the preheated oven just until cheese melts, about 7 minutes. Remove from the oven; top with green onions and 2 tablespoons sour cream.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 22.5 g, Cholesterol 28.4 mg, Fat 17 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 7.2 g, Sodium 489 mg, Sugar 2.2 g
HOMEMADE 'TATO BITES
These are inspired by one of my favorite drive-thru breakfast treats, but with my twist, of course. I add a kiss of sweetness with sweet potato and a hint of spice with my house seasoning.
Provided by Kardea Brown
Categories side-dish
Time 1h10m
Yield 4 to 6 servings (about 42 potato bites)
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to a boil. Add the potatoes and sweet potatoes and boil until they can be easily pierced with a knife, but still have some resistance in the center, 5 to 6 minutes. Drain and let cool.
- Use a box grater to finely shred the cooled potatoes into a large bowl. If necessary, remove any excess water by pressing the shredded potatoes with paper towels.
- Pour 2 inches of the oil into a large Dutch oven. Heat the oil until it registers 350 degrees F on a deep-fry thermometer.
- Meanwhile, stir the flour and Miss Brown's House Seasoning into the potatoes. Shape the potatoes into 42 discs, about 1 teaspoon of potato mixture per disc. Working in batches, fry the potato bites until browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined wire rack to drain and cool. Keep warm in a low oven or serve immediately with ketchup.
- Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container. 1 tablespoon plus 2 teaspoons
TONNATO SAUCE
Steps:
- Place all ingredients, except pepper, in a blender. Puree until smooth. Season, to taste, with pepper. Refrigerate until ready to serve. Sauce may be made up to 1 day in advance.
TATO SAUCE
This started out as a Paula Deen recipe, or at least part of one. This is my adapted version of the sauce she uses on her Gator Tators.
Provided by SLColman
Categories Sauces
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Chill.
- Serve on baked potatoes, as a dip for french fries or tator tots. Also good on hot dogs and hamburgers, or most anything else!
Nutrition Facts : Calories 110.4, Fat 9.3, SaturatedFat 2.7, Cholesterol 11.8, Sodium 159.3, Carbohydrate 6.1, Fiber 0.1, Sugar 1.7, Protein 1.2
MARCELLA HAZAN'S TOMATO SAUCE
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Categories easy
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram
HOMEMADE TACO SAUCE
Provided by Taste of Home
Time 20m
Yield about 1 cup.
Number Of Ingredients 11
Steps:
- Combine all ingredients in a small saucepan. Heat over medium-low heat; simmer, uncovered, until thickened slightly, 5-7 minutes. Cool slightly. Transfer to an airtight container, refrigerate up to 3 days.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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