What to do with leftover french fries?
plllog
6 months ago
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orchidrain
6 months agoRelated Discussions
French Fries from a jar !
Comments (14)These do fry up great. But some canning tips we discovered between batch 1 and batch 2. Batch 1 was mixed reds and yukons, aged 30 days from our garden, cut with the large size FF cutter and all the pieces packed - unfortunately over packed in the jars. Ended up with fair amount of mushy potatoes and many broke during processing. When opened, drained, rinsed and fried they were great but about 1/3 of the quart were broken into smaller pieces and so wasted. Batch 2 was with store-bought Russets that had been matured well for several months in storage. Peeled, cut with FF cutter but this time we didn't include the slivers, edges, and small ends that the cutter leaves. Just the best fries pieces. And the jars were more loosely packed too. They processed great. No mush, no breaking, just several quart jars of nice looking french fries suspended in clear hot water with a bit of salt added. They fry up a nice golden brown, crunchy on the outside, soft on the inside. Definitely worth doing but with home-grown potatoes we suggest Russets and only after storage for a couple of months. Hope this info helps. Dave...See MoreFreezing french fries question
Comments (13)Hey, I actually know the answer to this one -- my mother used to do a lot of these for the freezer when I was little, and she always waited a while after they were dug before processing them -- I remember this as being a fall activity, something she tried to do after Halloween but before the holidays hit. Of course, with a house full of kids, we used a lot of french fries, hash browns, etc back then. Now, times and diet have changed, and I hardly ever have a french fry, most potatos are eaten either baked or boiled or in other dishes. The main reason for waiting a month is that freshly dug potatos have a higher moisture content, which results in a lot more danger of bubbling up when they hit the hot oil, and also causes them to not brown as well. A month of storage results in them losing a fairly significant amount of stored moisture under appropriate storage conditions. You can, of course, fry them right out of the ground, but they are better if you hold off a while....See MoreWhat do you do with left-over ham?
Comments (29)I wrote this recipe for a contest I'm in; once you get past the paleness of the pork meatloaf compared to a beef, you'll be surprised at how tasty it is. I always bake a ham with 2 cups of leftovers in mind for this! ps: you can use all potatoes in the topping if you prefer Butternut Gold-Crowned Pork Meatloaf Meatloaf: 1/3 cup finely minced shallots or onions 2 eggs, slightly beaten 1 ( 8 oz.) can crushed pineapple (do not drain) 2 cups fine soft bread crumbs (about 4 to 5 slices white bread in food processor) 2 cups leftover baked ham, minced in food processor 1 pound ground pork Butternut Gold topping: 1 pound Butternut squash, peeled and cut into 1" chunks (about 3 cups) 1 pound Yukon Gold potatoes, peeled and cut into 1" chunks (about 3 cups) 4 Tablespoons softened butter 1/4 to 1/2 cup warmed Half & Half (approximately) Preheat oven to 375º. Spray an 8" or 9" baking dish with nonstick cooking spray. In a large bowl, combine meatloaf ingredients, along with pepper to taste and mix to blend thoroughly. Press into prepared pan and bake for 40 minutes, or until thermometer inserted in center of loaf reaches 165º. While meatloaf is baking, prepare topping. Place squash and potato chunks in a large pot of salted water and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain into a colander, then use a ricer to rice chunks back into cooking pot. Add butter, enough warm Half & Half for desired consistency, and salt and pepper to taste; mash until smooth. Cover and keep warm. When meatloaf is done, remove from oven and set broiler to heat. Blot meatloaf top lightly with paper towel to absorb any liquid, and cover with squash/potato topping. Place crowned meatloaf close to broiler and broil until very lightly browned. Makes 6 servings....See MoreFrench-fried onions
Comments (1)Soaking an onion helps tone down its strong onion-y bite. Soaking also helps to crisp them up. Sol...See Moreplllog
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