Lone Star Fries Recipes

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AMARILLO CHEESE FRIES AND DIP - LIKE THE LONE STAR- COPYCAT



Amarillo Cheese Fries and Dip - Like the Lone Star- Copycat image

When our DD and SIL came for a visit, they introduced us to two mouthwatering recipes which they prepared as a birthday treat. They prepared these fries along with Marinated Grilled Steaks, like The Outback. Needless to say, it was an absolutely delicious meal. Hope you enjoy this as much as we did.

Provided by shelbyrose

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup ranch dressing (lowfat is OK)
0.5 (1 1/4 ounce) package taco seasoning
1 (32 ounce) bag seasoned frozen french fries
4 slices bacon, cooked and crumbled
1/2 cup shredded monterey jack cheese

Steps:

  • Preheat oven and bake the fries according to package directions.
  • Meanwhile, combine ranch dressing and taco seasoning; set aside.
  • When fries are done, turn off oven.
  • Sprinkle the cheese and bacon over the top of fries.
  • Return to hot oven only until the cheese is melted.
  • Serve with the sauce mix for dipping.

LONE STAR FRIES



Lone Star Fries image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 pounds russet potatoes
3 ripe avocados
2 limes, juiced
1 Roma tomato, finely diced
1 jalapeño, minced
Kosher salt and freshly ground black pepper
1 pound bulk chorizo
1 pound processed cheese, such as Velveeta, cut into cubes
One 10-ounce can fire-roasted tomatoes and green chiles
Canola oil, for frying
2 teaspoons seasoning salt
1/2 cup sour cream
1/2 cup fresh cilantro leaves
One 2-ounce jar diced pimentos, drained

Steps:

  • Fill a large bowl with ice water. Peel and rinse the potatoes. Cut each potato into 4 or 5 slices lengthwise, then cut each piece into fries. Place the fries in the ice water.
  • Halve the avocados and remove the pits. Dice the avocados in their shells, then squeeze the flesh into a medium bowl. Mash the avocados with the back of a fork until you reach the desired consistency for guacamole. Fold in the lime juice, Roma tomato and jalapeño. Season with salt and pepper and set aside.
  • Heat a large cast-iron skillet over medium-high heat; line a plate with paper towels. Add the chorizo to the skillet and cook until browned, 5 to 8 minutes, then transfer to the lined plate to drain. Lightly clean the skillet and lower the heat to medium low. Add the cheese and fire-roasted tomatoes and green chiles. Cook, stirring frequently, until the cheese has melted. Fold in the chorizo and place on a very low burner until ready to use.
  • Fill a large, heavy-bottomed pot with a few inches of oil. Heat the oil to 300 degrees F.
  • Drain and rinse the potatoes under cold water for 15 to 20 seconds. Transfer to a baking sheet lined with paper towels and blot with the paper towels to dry them. Line a second baking sheet with fresh paper towels.
  • Fry the potatoes in 2 batches until they are slightly softened but have no color, 3 to 4 minutes. Remove to the fresh paper towels to drain
  • Heat the oil to 400 degrees F; line a third baking sheet with fresh paper towels. Fry the potatoes in 2 batches until golden and crisp, 2 to 3 minutes. Drain on the paper towels.
  • Sprinkle the seasoning salt over the fries, then toss and place on a platter.
  • Top the fries with half of the queso con chorizo followed by the guacamole, sour cream, cilantro and pimentos. Transfer the remaining queso con chorizo to a serving bowl and serve alongside the fries.

PERFECT FRENCH FRIES



Perfect French Fries image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 3

5 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt

Steps:

  • Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
  • Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
  • When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
  • Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
  • Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
  • Sprinkle with sea salt and dive in!

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