Home Fries With Burnt Ends Pickled Chiles And Red Onions Recipes

PICKLED CHILES

Steps:

• Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.

OVEN HOME FRIES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500°F.
• Coarsely chop potatoes and place on nonstick baking sheet.
• Toss with oil, peppers, onions and seasonings.
• Roast in oven for 25 minutes, turning twice with spatula.

QUICK & CRISPY HOME FRIES

Steps:

• Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
• Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
• As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.

HOME FRIES WITH ONIONS

Steps:

• Open cans and remove water.
• Dump potatoes out on a paper towel and blot excessive moisture off.
• Slice the onion and then chop it the other direction.
• In a skillet on medium-high heat melt 1-tablespoon of margarine.
• Saute the onion until tender.
• Remove onion from skillet and set aside.
• Add another tablespoon of margarine and melt it.
• Spread melted margarine so it coats bottom of the skillet.
• Place potato slices on to the skillet so each piece is touching the surface.
• As potatoes brown (golden), turn them over.
• (Since I double the recipe, I remove the browned potatoes and add more.
• uncooked ones to the skillet as they all don't fit in the pan at once.).
• Add the rest of the margarine to the skillet.
• After all of the potatoes have reached a golden brown on both sides, add.
• sauteed onions and fold into potatoes.
• Sprinkle garlic powder over cooking potatoes.
• Heat the onions & potatoes for another 20 minutes, flipping them every 5-minutes.
• Serve. Yum!

QUICK AND EASY HOME FRIES

Steps:

• Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

HOME FRIES WITH ONIONS AND CHIVES

Steps:

• Cover potatoes with salted cold water by 1 inch in a large pot, then boil until just tender when pierced with a knife, about 20 minutes. Drain potatoes and cool completely, then chill, wrapped in plastic wrap, at least 8 hours.
• Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces.
• Cook onions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until pale golden, 10 to 15 minutes, then transfer to a bowl.
• Heat 1 tablespoon butter and 1 tablespoon oil in skillet over moderately high heat until foam subsides, then sauté half of potatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, 8 to 12 minutes. Add half of onions and sauté, stirring occasionally, until potatoes are golden brown, about 3 minutes. Transfer to a bowl and keep warm, covered. Cook remaining potatoes and onions in same manner.
• Return all vegetables to skillet and gently toss with remaining tablespoon butter and chives until butter is melted. Season with salt and pepper.