Hot Dog Curly Fries Recipes

SUNNY'S BULGOGI DOG

Steps:

• For the glaze: In a small bowl, mix the gochujang, honey, a few grinds of black pepper and a pinch of salt, adding a splash of water if needed to loosen to a glaze consistency.
• For the marinated veggies: In a bowl, toss together the rice wine vinegar, sesame seeds, chile flakes, scallions and carrots. Rest for 30 minutes at room temperature.
• For the hot dogs and onions: In a grill pan on medium heat (or on the grates of a grill on high heat), add the onions and a drizzle of olive oil. Brush the onions with the glaze and cook, moving them around, until charred and golden, 5 to 8 minutes. Transfer to a cutting board and give them a rough chop. Cover with aluminum foil.
• Add the hot dogs to the grill pan cut-side down and cook, flipping once, until heated through. On the flip, generously brush the cut side with the glaze. Remove from the grill and let rest with the onions under the foil.
• Dry toast the buns on each side. Add the onions to the buns first, then the hot dogs and some of the marinated vegetables.

CURLY FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Using a spiralizer, spiralize the potatoes.
• Spread the potatoes evenly in one single layer on a baking sheet.
• Drizzle the oil over the potatoes and sprinkle with salt, pepper, paprika, cumin, garlic powder, and chili powder.
• Bake for 25-30 minutes until crispy.
• Serve with ketchup!
• Enjoy!

BUTTER-GARLIC OVEN FRIES WITH HERBS

Steps:

• Preheat the oven to 475 degrees F.
• Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.
• Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
• Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
• In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
• When the potatoes are cooked, toss them with the garlic butter and fresh herbs.

BUSY DAY HOTDISH

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish.
• Heat a medium Dutch oven over medium heat. Add the butter, and once it melts, add the beef and sprinkle with 1 teaspoon salt. Cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add the bell pepper and scallions (saving a handful of the greens for garnish) and cook until the vegetables begin to wilt, 2 to 3 minutes. Add the paprika and several grinds of pepper, then stir to coat the beef in the spices. Stir in the corn.
• Sprinkle the flour over the beef and stir to incorporate. Cook and stir until the flour begins to toast, about 2 minutes. Add the broth and cream gradually while stirring. Bring to a simmer and cook until the sauce thickens, 3 to 4 minutes. Stir in the parsley, mustard, dill and thyme. Pour the mixture into the prepared baking dish. Arrange the curly fries in a tight layer over the top. Sprinkle with the cheese. Bake until the cheese and fries are crispy and the sauce is bubbly, about 40 minutes. Sprinkle with the reserved scallion greens and serve hot.