IDAHO POUND RECIPES

IDAHO FRY SAUCE RECIPE | ALLRECIPES

Idaho Fry Sauce Recipe | Allrecipes image

What is it? Fry sauce is commonly found in Utah, southern Idaho, and rural Oregon...I am trying to spread the word! This is an amazing recipe and after tasting this you will NEVER again settle for plain ketchup with fries.

Provided by Heather

Categories Sauces

Total Time 40 minutes

Prep Time 10 minutes

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
2 tablespoons mayonnaise
¼ cup white sugar
½ teaspoon salt
⅛ teaspoon paprika
¼ teaspoon ground mustard
½ teaspoon onion powder
½ cup ketchup
2 tablespoons red wine vinegar
1 ½ teaspoons Worcestershire sauce

Steps:

Whisk together 1 cup mayonnaise plus 2 tablespoons mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until smooth. Stir in the ketchup, vinegar, and Worcestershire sauce until well blended. Cover and refrigerate until chilled, about 30 minutes. Store covered in refrigerator.

Nutrition Facts : Calories 66 calories, CarbohydrateContent 2.9 g, CholesterolContent 2.9 mg, FatContent 6.2 g, ProteinContent 0.1 g, SaturatedFatContent 0.9 g, SodiumContent 124.7 mg, SugarContent 2.5 g

IDAHO SPUDNUTS RECIPE: HOW TO MAKE IT

Idaho Spudnuts Recipe: How to Make It image

Raising eight children on a potato farm in Idaho, Mother was very creative at using an abundant crop. We especially liked her light, fluffy potato doughnuts. We encouraged Mother to let us help make them often. Now I prepare them to share with friends and neighbors. -Sandi Jones, Windsor, California

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Total Time 01 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm milk (110° to 115°)
1/2 cup canola oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7-1/2 cups all-purpose flour
Additional oil for deep-fat frying
4 cups confectioners' sugar
1/3 cup water
1 teaspoon vanilla extract

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. , Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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