BEEF LOADED FRIES RECIPES
LOADED TACO FRIES RECIPE BY JACQUI WEDEWER
This recipe is great because you can "load up" your taco fries with whatever you like. Top it sour cream, jalapenos, ground beef, etc. Recipe courtesy of Jason Goldstein of Chop Happy.
Total Time 24 minutes59S
Prep Time 4 minutes59S
Cook Time 19 minutes59S
Yield 6
Number Of Ingredients 6
Steps:
- Line a sheet pan with aluminum foil.
- Spread the fries on the pan.
- Sprinkle chili powder and salt over the fries and mix with hands.
- Make sure the fries are spread out evenly.
- Bake according to package instructions.
- Remove from oven and cover the fries with Cheddar cheese.
- Feel free to use any other cheeses such as pepper jack, Oaxacan, etc.
- Bake again until cheese melts, about 5 minutes.
- Spread salsa onto the fries and garnish with scallions, sour cream, etc.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 436 calories, SugarContent 4 g, FatContent 23 g, CarbohydrateContent 44 g, CholesterolContent 45 mg, FiberContent 5 g, ProteinContent 16 g, SaturatedFatContent 10 g, SodiumContent 1461 mg, TransFatContent 0.7 g
CORNED BEEF – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 120 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pour beer into Instant Pot.
- Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
- Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
- When the time is up, quick-release the pressure.
- Slice the corned beef against the grain and serve with vegetables.
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Total Time 25 minutes
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Calories 261 calories per serving
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Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country.
Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor.
The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in this hack as a quick way to add the smoky flavor.
The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning and you’ll be munching on jerky by dinnertime the next day. And to help you out, I'm including step photos.
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