Cheesy Franks And Potatoes Recipes

SKILLET FRANKS AND POTATOES

Steps:

• Make shallow cuts in franks (no more than halfway through) about every inch. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add franks; heat 5 minutes, or until browned, turning occasionally. Remove franks from skillet; set aside.
• Add the remaining 2 tablespoons oil, potatoes, onion and bell pepper to same skillet. Cook and stir 12 minutes or until potatoes are golden brown. Stir in sage, salt and pepper; mix well.
• Return franks to skillet. Cook 5 minutes, or until heated through, turning franks once halfway through cooking time. Sprinkle with parsley, if desired.

SCALLOPED POTATOES 'N' FRANKS

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add parsley. , Place half of the potatoes in a greased 2-qt. baking dish; top with half of the sauce. Arrange hot dogs over the sauce. Top with remaining potatoes and sauce. , Cover and bake at 350° for 1-1/2 hours or until bubbly and potatoes are tender. Uncover and bake 10 minutes longer or until lightly browned.

CHEESY FRANKS AND POTATOES

Steps:

• In a large skillet over medium heat, brown hot dogs in oil for 2-3 minutes or until lightly browned. Remove with a slotted spoon. In the same skillet, saute onion and green pepper until tender., In a small bowl, combine the soup, cream and onion mixture. Place potatoes in a greased 11x7-in. baking dish; sprinkle with salt. Top with hot dogs. Pour soup mixture over all. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

EASY CHEESY FONDUE WITH FINGERLING POTATOES, FRENCH BREAD AND SELECT VEGETABLES

Steps:

• Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
• Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
• To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
• To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
• Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.

FRANK AND POTATO BAKE

Steps:

• In saucepan cook onion in butter till tender but not brown.
• Blend in flour and salt. Add milk all at once; cook and stir over medium heat till thickened and bubbly.
• Add cheese, stirring to melt.
• Stir in parsley and mustard.
• Fold in potatoes and Frankfurters.
• Place in a 1 quart casserole.
• Cover and bake at 350 degrees for about 35 minutes or till heated through.
• Prep time does not include cooking and cooling of the potatoes.

CHEESY FRANKS

Steps:

• Cook wieners as directed on package.
• Meanwhile, combine VELVEETA and milk in saucepan; cook on low heat 8 to 10 min. or until VELVEETA is completely melted and sauce is well blended, stirring frequently.
• Fill buns with wieners; top with VELVEETA sauce and onions.

CHEEZY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

CHEESY GROUND BEEF AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
• Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
• While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
• Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

EASY CHEESY FRANKS & BEANS

Steps:

• Bring ingredients to boil in saucepan on medium-high heat.
• Simmer on medium-low heat 10 min., stirring occasionally.