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Die Country's Top Tater Tots skyfievertoning

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23 Smaaklike maniere om bevrore tater -tote te gebruik

Neem u sak tater tots na die volgende vlak met hierdie opgehoopte resepte.

Verwant aan:

Hoe om aartappels te bak

Smeer die deeg op 'n bakplaat en bak 30 tot 35 minute lank tot 450 tot goudbruin en bros.

Old Bay Tots met pittige mayonnaise (nr. 1)

Old Bay Tots met pittige mayonnaise (nr. 1)

Spice Your Tots

1. Old Bay Tots met pittige mayonnaise: Bak 1 pond tots, gooi dan met 1 1/2 teelepels Old Bay en bak tot nog bros, nog 5 minute. Vir die sous, meng 2/3 koppie mayonnaise met 2 eetlepels dijon mosterd en 1/2 teelepel elke peperwortel, Worcestershire sous, warm sous en suurlemoensap, besprinkel met Old Bay.

2. Bietjiesblommetjies met romerige steaksous: Bak 1 pond tots, gooi dan met 1 teelepel Montreal steak geurmiddels en 2 eetlepels gekapte grasuie. Vir die sous, meng 1/2 koppie mayonnaise met 3 eetlepels steaksous, 2 eetlepels gekapte grasuie en 1 teelepel heuning.

3. Togarashi Tots met Wasabi Mayonnaise: Bak 1 pond tots, gooi dan met 1 1/2 teelepels shichimi togarashi (Japannese speserymengsel) en bak tot nog bros, nog 5 minute. Vir die sous, meng 1/2 koppie mayonnaise met die skil en sap van 1 suurlemoen, 2 teelepels wasabipasta en 1 dun gesnyde ui.

4. Spaanse tokkies met rooipepersous: Bak 1 pond tots, gooi dan met 1 teelepel gerookte paprika en bak verder tot baie bros, nog 5 minute. Vir die sous, puree 1/2 koppie geroosterde rooipepers met 1/4 koppie elke mayonnaise en geroosterde amandels, 1 klein knoffelhuisie, 1 teelepel sjerrieasyn en sout en peper na smaak.

5. Gebraaide tertjies met moutasyn: Klits 1 koppie meel met 'n bottel van 12 gram, 1 eier en 1 teelepel kosher sout. Bak in twee sarsies 1 pond bevrore blikkies in meel, doop dit dan in die beslag en braai dit in 365˚ groente-olie tot goudbruin, bros, ongeveer 4 minute. Dreineer op papierhanddoeke. Geur met sout. Bedien met moutasyn.

Tandoori -tokkies met jogurtblatjang (nr. 7)

Tandoori -tokkies met yoghurtblatjang (nr. 7)

6. Rukkies met pittige ketchup: Bak 1 pond tots, gooi dan met 2 eetlepels ryp pasta en bak tot nog baie bros, nog 5 tot 8 minute. Vir die sous, meng 1/2 koppie ketchup met 2 teelepels suurlemoensap en 1 teelepel warm warm sous.

Sesam-blaarslaai met sojasous (nr. 8)

Sesam-blaarslaai met sojasous (nr. 8)

7. Tandoori -tote met yoghurtblatjang: Bak 1 pond tots. Klits 2 eetlepels elke tandoori -pasta en gewone jogurt in 'n groot bak, voeg die koekies by en gooi, keer dan terug na die bakplaat en bak tot nog bros, nog 6 tot 10 minute. Vir die sous, puree 1 tros koriander met 1 ontpit jalape & ntildeo, 1/2 koppie gewone jogurt, 1 eetlepel suurlemoensap, 1/4 teelepel elke garam masala, gemaalde komyn en kosher sout en 'n knippie cayenne.

8. Sesame-ui-tertjies met sojasous: Bak 1 pond tots, gooi dan met 2 eetlepels geroosterde sesamolie, 1 eetlepel elke sesamsaad, fyngekapte knoffel en gemaalde gemmer en 3 gesnyde uie, en bak tot nog bros, nog 5 tot 8 minute. Vir die sous, meng 2 eetlepels elke sojasous en rysasyn met 1 eetlepel water.

Peruaanse garnale tot kebab (nr. 9)

Peruaanse garnale tot kebab (nr. 9)

Bedien potte op 'n stokkie!

9. Peruaanse garnale tot kebab: Bak 8 ounces tots, gooi dan met 1 eetlepel elke gesmelte botter en gemaalde knoffel. Kook intussen 12 gram groot garnale (geskil en ontdek) in groente -olie in 'n groot nonstick -pan oor hoë hitte tot ondeursigtig, 2 minute aan elke kant. Roer 1 eetlepel aj & iacute amarillo (Peruaanse chili) pasta -seisoen by met sout en peper. Ryg die garnale op spies, afwisselend met die koppies en kalkwiggies. Besprinkel met gekapte koriander.

10. Thai Curry Tot Kebabs: Bak 12 gram tots. Klits 2 eetlepels Thai geel kerriepasta met 1 eetlepel groente -olie in 'n groot bak. Voeg die bakkies by en gooi terug, keer dan terug na die bakplaat en bak tot nog baie bros, nog 5 tot 10 minute. Ryg op spies, afwisselend met komkommerstukkies. Bedruip met grondboontjiesous en bedek met gekapte koriander.

Hawaiian Tot Kebabs (nr. 12)

Hawaiian Tot Kebabs (nr. 12)

11. Kielbasa Tot Kebabs: Kook 8 gram kielbasa (in blokkies van 1 duim gesny) in 'n groot nonstick-pan oor medium hitte, draai tot bruin, 2 tot 3 minute. Gooi 8 gram bevrore potte met 1/2 teelepel gemaalde karwijsaad. Ryg op spies, afwisselend met die kielbasa -stukke en sagte pretzelbyte. Keer terug na die bakplaat en bak tot deurwarm, 5 minute. Bedien met bier mosterd.

12. Hawaiian Tot Kebabs: Bruin 1 koppie elk Gemorspos en rooi soetrissie (in blokkies van 1 duim gesny) in groente-olie in 'n groot kleefvrye pan oor medium hoë hitte, roer af en toe, 5 minute. Bak 8 ounces tots en ryg op spies, afwisselend met die gemorspeper, pepers en pynappelblokkies. Bedruip met teriyaki -glans.

Kreeftrolletjie -kebab (nr. 14)

Kreeftrolletjie -kebab (nr. 14)

13. Italiaanse Antipasti Tot Kebabs: Bak 8 gram tots. Ryg op spies, afwisselend met gekapte artisjokharte, kersietamaties en gemarineerde mozzarella -balletjies. Smeer met pesto.

14. Kreeftrolletjie -kebab: Verhit 1 1/4 koppies gaar kreef (in groot stukke) in 4 eetlepels gesmelte botter, en roer dan 1 eetlepel gekapte grasuie by, geur met sout en peper. Bak 8 ounces tots en ryg op spies, afwisselend met die kreef en Bibb blaarslaai. Bestrooi met paprika

Maak Tot-chos!

15. Mexikaanse Tot-chos: Gooi 28 gram bevrore potte met 2 teelepels chili poeierbak. Bedek met 2 koppies gerasperde Mexikaanse kaasmengsel en bak tot nog gesmelt, nog 1 minuut. Bedek met pico de gallo, gesnyde swart olywe, guacamole en crema of suurroom.

16. Tomatillo Chicken Tot-chos: Gooi 28 gram bevrore potte met 2 teelepels fajita -geurmiddels. Bedek met 2 koppies gerasperde monterey jack en bak verder tot gesmelt, nog 1 minuut. Verhit 1 koppie gerasperde rotisserie hoender met 1 koppie tomatillo salsa lepel oor die potte en strooi verkruimelde Cotija kaas, gesnyde radyse en ui in blokkies.

17. Shepherd’s Pie Tot-chos: Bak 28 gram tots. Braai intussen 1 pond gemaalde beesvleis in olyfolie met 1 klein ui, 1 gekapte wortel en 2 teelepels gekapte tiemie in 'n groot pan oor medium hoë hitte, 5 minute. Besprinkel met 1 eetlepel meel, voeg dan 1 koppie beesvleisbouillon, 3 eetlepels ketchup en 1 eetlepel Worcestershire -sous by. Prut tot verdik, 7 minute. Roer 1/2 koppie ontdooide bevrore ertjies en 2 eetlepels gekapte pietersielie by met sout en peper. Bedek die vleis met die beesvleismengsel en 1 koppie gerasperde cheddarbrood tot gesmelt, 1 tot 2 minute.

18. Ontbyt Tot-chos: Bak 1 pond potte in 'n groot gietysterpan. Breek 6 eiers bo -oor en besprinkel met 1 koppie gerasperde cheddar. Hou aan om te bak totdat die blankes gestol is, maar die eiergele nog 5 tot 7 minute loop. Bedek met 6 snye gekrummelde gebakte spek en 2 eetlepels gekapte pietersielie. Bedien met ketchup.


23 Smaaklike maniere om bevrore tater -tote te gebruik

Neem u sak tater tots na die volgende vlak met hierdie opgehoopte resepte.

Verwant aan:

Hoe om aartappels te bak

Smeer die bakkies op 'n bakplaat en bak 30 tot 35 minute lank tot 450 tot goudbruin en bros.

Old Bay Tots met pittige mayonnaise (nr. 1)

Old Bay Tots met pittige mayonnaise (nr. 1)

Spice Your Tots

1. Old Bay Tots met pittige mayonnaise: Bak 1 pond tots, gooi dan met 1 1/2 teelepels Old Bay en bak tot nog bros, nog 5 minute. Vir die sous, meng 2/3 koppie mayonnaise met 2 eetlepels dijon mosterd en 1/2 teelepel elke peperwortel, Worcestershire sous, warm sous en suurlemoensap, besprinkel met Old Bay.

2. Bietjiesblommetjies met romerige steaksous: Bak 1 pond tots, gooi dan met 1 teelepel Montreal steak geurmiddels en 2 eetlepels gekapte grasuie. Vir die sous, meng 1/2 koppie mayonnaise met 3 eetlepels steaksous, 2 eetlepels gekapte grasuie en 1 teelepel heuning.

3. Togarashi Tots met Wasabi Mayonnaise: Bak 1 pond tots, gooi dan met 1 1/2 teelepels shichimi togarashi (Japannese speserymengsel) en bak tot nog bros, nog 5 minute. Vir die sous, meng 1/2 koppie mayonnaise met die skil en sap van 1 suurlemoen, 2 teelepels wasabipasta en 1 dun gesnyde ui.

4. Spaanse tokkies met rooipepersous: Bak 1 pond tots, gooi dan met 1 teelepel gerookte paprika en bak verder tot baie bros, nog 5 minute. Vir die sous, puree 1/2 koppie geroosterde rooipepers met 1/4 koppie elke mayonnaise en geroosterde amandels, 1 klein knoffelhuisie, 1 teelepel sjerrieasyn en sout en peper na smaak.

5. Diepgebakte tertjies met moutasyn: Klits 1 koppie meel met 'n bottel van 12 gram, 1 eier en 1 teelepel kosher sout. Bak in twee sarsies 1 pond bevrore blikkies in meel, doop dit dan in die beslag en braai dit in 365˚ groente-olie tot goudbruin, bros, ongeveer 4 minute. Dreineer op papierhanddoeke. Geur met sout. Bedien met moutasyn.

Tandoori -tokkies met jogurtblatjang (nr. 7)

Tandoori -tokkies met yoghurtblatjang (nr. 7)

6. Rukkies met pittige ketchup: Bak 1 pond tots, gooi dan met 2 eetlepels ryp pasta en bak tot nog baie bros, nog 5 tot 8 minute. Vir die sous, meng 1/2 koppie ketchup met 2 teelepels lemmetjiesap en 1 teelepel warm warm sous.

Sesam-blaarslaai met sojasous (nr. 8)

Sesam-blaarslaai met sojasous (nr. 8)

7. Tandoori -tote met yoghurtblatjang: Bak 1 pond tots. Klits 2 eetlepels elke tandoori -pasta en gewone jogurt in 'n groot bak, voeg die koekies by en gooi, keer dan terug na die bakplaat en bak tot nog bros, nog 6 tot 10 minute. Vir die sous, puree 1 tros koriander met 1 ontpit jalape en ntildeo, 1/2 koppie gewone jogurt, 1 eetlepel suurlemoensap, 1/4 teelepel elke garam masala, gemaalde komyn en kosher sout en 'n knippie cayenne.

8. Sesame-ui-tertjies met sojasous: Bak 1 pond tots, gooi dan met 2 eetlepels geroosterde sesamolie, 1 eetlepel elke sesamsaad, fyngekapte knoffel en gemaalde gemmer en 3 gesnyde uie, en bak tot nog bros, nog 5 tot 8 minute. Vir die sous, meng 2 eetlepels elke sojasous en rysasyn met 1 eetlepel water.

Peruaanse garnale tot kebab (nr. 9)

Peruaanse garnale tot kebab (nr. 9)

Bedien potte op 'n stokkie!

9. Peruaanse garnale tot kebab: Bak 8 ounces tots, gooi dan met 1 eetlepel elke gesmelte botter en gemaalde knoffel. Kook intussen 12 gram groot garnale (geskil en ontdek) in groente -olie in 'n groot nonstick -pan oor hoë hitte tot ondeursigtig, 2 minute aan elke kant. Roer 1 eetlepel aj & iacute amarillo (Peruaanse chili) pasta -seisoen by met sout en peper. Ryg die garnale op spies, afwisselend met die koppies en kalkwiggies. Besprinkel met gekapte koriander.

10. Thai Curry Tot Kebabs: Bak 12 gram tots. Klits 2 eetlepels Thai geel kerriepasta met 1 eetlepel groente -olie in 'n groot bak. Voeg die bakkies by en gooi terug, keer dan terug na die bakplaat en bak tot nog baie bros, nog 5 tot 10 minute. Ryg op spies, afwisselend met komkommerstukkies. Bedruip met grondboontjiesous en bedek met gekapte koriander.

Hawaiian Tot Kebabs (nr. 12)

Hawaiian Tot Kebabs (nr. 12)

11. Kielbasa Tot Kebabs: Kook 8 gram kielbasa (in blokkies van 1 duim) in 'n groot stoofpan oor medium hitte, draai tot bruin, 2 tot 3 minute. Gooi 8 gram bevrore potte met 1/2 teelepel gemaalde karwijsaad. Ryg op spies, afwisselend met die kielbasa -stukke en sagte pretzelbyte. Keer terug na die bakplaat en bak tot deurwarm, 5 minute. Bedien met bier mosterd.

12. Hawaiian Tot Kebabs: Bruin 1 koppie elk Gemorspos en rooi soetrissie (in blokkies van 1 duim gesny) in groente-olie in 'n groot kleefvrye pan oor medium hoë hitte, roer af en toe, 5 minute. Bak 8 ounces tots en ryg op spies, afwisselend met die gemorspeper, pepers en pynappelblokkies. Bedruip met teriyaki -glans.

Kreeftrolletjie -kebab (nr. 14)

Kreeftrolletjie -kebab (nr. 14)

13. Italiaanse Antipasti Tot Kebabs: Bak 8 gram tots. Ryg op spies, afwisselend met gekapte artisjokharte, kersietamaties en gemarineerde mozzarella -balletjies. Smeer met pesto.

14. Kreeftrolletjie -kebab: Verhit 1 1/4 koppies gekookte kreef (in groot stukke) in 4 eetlepels gesmelte botter, roer dan 1 eetlepel gekapte grasuie by, geur met sout en peper. Bak 8 ounces tots en ryg op spies, afwisselend met die kreef en Bibb blaarslaai. Bestrooi met paprika

Maak Tot-chos!

15. Mexikaanse Tot-chos: Gooi 28 gram bevrore potte met 2 teelepels chili poeierbak. Bedek met 2 koppies gerasperde Mexikaanse kaasmengsel en bak verder tot gesmelt, nog 1 minuut. Bedek met pico de gallo, gesnyde swart olywe, guacamole en crema of suurroom.

16. Tomatillo Chicken Tot-chos: Gooi 28 gram bevrore potte met 2 teelepels fajita -geurmiddels. Bedek met 2 koppies gerasperde monterey jack en bak verder tot gesmelt, nog 1 minuut. Verhit 1 koppie gerasperde rotisserie -hoender met 1 koppie tomatillo -salsa -lepel oor die potte en strooi verkruimelde Cotija -kaas, gesnyde radyse en ui in blokkies.

17. Shepherd’s Pie Tot-chos: Bak 28 gram tots. Braai intussen 1 pond gemaalde beesvleis in olyfolie met 1 klein ui, 1 fyngekapte wortel en 2 teelepels gekapte tiemie in 'n groot pan oor medium hoë hitte, 5 minute. Besprinkel met 1 eetlepel meel, voeg dan 1 koppie beesvleisbouillon, 3 eetlepels ketchup en 1 eetlepel Worcestershire -sous by. Prut tot verdik, 7 minute. Roer 1/2 koppie ontdooide bevrore ertjies en 2 eetlepels gekapte pietersielie by met sout en peper. Bedek die vleis met die beesvleismengsel en 1 koppie gerasperde cheddarbrood tot gesmelt, 1 tot 2 minute.

18. Ontbyt Tot-chos: Bak 1 pond tots in 'n groot gietysterpan. Breek 6 eiers bo -oor en besprinkel met 1 koppie gerasperde cheddar. Hou aan bak totdat die blankes gestol is, maar die eiergele nog 5 tot 7 minute loop. Bedek met 6 snye gekrummelde gekookte spek en 2 eetlepels gekapte pietersielie. Bedien met ketchup.


23 Smaaklike maniere om bevrore tater -tote te gebruik

Neem u sak tater tots na die volgende vlak met hierdie opgehoopte resepte.

Verwant aan:

Hoe om aartappels te bak

Smeer die bakkies op 'n bakplaat en bak 30 tot 35 minute lank tot 450 tot goudbruin en bros.

Old Bay Tots met pittige mayonnaise (nr. 1)

Old Bay Tots met pittige mayonnaise (nr. 1)

Spice Your Tots

1. Old Bay Tots met pittige mayonnaise: Bak 1 pond tots, gooi dan met 1 1/2 teelepels Old Bay en bak tot nog bros, nog 5 minute. Vir die sous, meng 2/3 koppie mayonnaise met 2 eetlepels dijon mosterd en 1/2 teelepel elke peperwortel, Worcestershire sous, warm sous en suurlemoensap, besprinkel met Old Bay.

2. Bietjiesblommetjies met romerige steaksous: Bak 1 pond tots, gooi dan met 1 teelepel Montreal steak geurmiddels en 2 eetlepels gekapte grasuie. Vir die sous, meng 1/2 koppie mayonnaise met 3 eetlepels steaksous, 2 eetlepels gekapte grasuie en 1 teelepel heuning.

3. Togarashi Tots met Wasabi Mayonnaise: Bak 1 pond tots, gooi dan met 1 1/2 teelepels shichimi togarashi (Japannese speserymengsel) en bak tot nog bros, nog 5 minute. Vir die sous, meng 1/2 koppie mayonnaise met die skil en sap van 1 suurlemoen, 2 teelepels wasabipasta en 1 dun gesnyde ui.

4. Spaanse tokkies met rooipepersous: Bak 1 pond tots, gooi dan met 1 teelepel gerookte paprika en bak verder tot baie bros, nog 5 minute. Vir die sous, puree 1/2 koppie geroosterde rooipepers met 1/4 koppie elke mayonnaise en geroosterde amandels, 1 klein knoffelhuisie, 1 teelepel sjerrieasyn en sout en peper na smaak.

5. Diepgebakte tertjies met moutasyn: Klits 1 koppie meel met 'n bottel van 12 gram, 1 eier en 1 teelepel kosher sout. Bak in twee sarsies 1 pond bevrore blikkies in meel, doop dit dan in die beslag en braai dit in 365˚ groente-olie tot goudbruin, bros, ongeveer 4 minute. Dreineer op papierhanddoeke. Geur met sout. Bedien met moutasyn.

Tandoori -tokkies met jogurtblatjang (nr. 7)

Tandoori -tokkies met jogurtblatjang (nr. 7)

6. Rukkies met pittige ketchup: Bak 1 pond tots, gooi dan met 2 eetlepels ryp pasta en bak tot nog baie bros, nog 5 tot 8 minute. Vir die sous, meng 1/2 koppie ketchup met 2 teelepels lemmetjiesap en 1 teelepel warm warm sous.

Sesam-blaarslaai met sojasous (nr. 8)

Sesam-blaarslaai met sojasous (nr. 8)

7. Tandoori -tote met yoghurtblatjang: Bak 1 pond tots. Klits 2 eetlepels elke tandoori -pasta en gewone jogurt in 'n groot bak, voeg die koekies by en gooi, keer dan terug na die bakplaat en bak tot nog bros, nog 6 tot 10 minute. Vir die sous, puree 1 tros koriander met 1 ontpit jalape & ntildeo, 1/2 koppie gewone jogurt, 1 eetlepel suurlemoensap, 1/4 teelepel elke garam masala, gemaalde komyn en kosher sout en 'n knippie cayenne.

8. Sesame-ui-tertjies met sojasous: Bak 1 pond tots, gooi dan met 2 eetlepels geroosterde sesamolie, 1 eetlepel elke sesamsaad, fyngekapte knoffel en gemmer en 3 gesnyde uie, en bak tot nog bros, nog 5 tot 8 minute. Vir die sous, meng 2 eetlepels elke sojasous en rysasyn met 1 eetlepel water.

Peruaanse garnale tot kebab (nr. 9)

Peruaanse garnale tot kebab (nr. 9)

Bedien potte op 'n stokkie!

9. Peruaanse garnale tot kebab: Bak 8 gram tots, gooi dan met 1 eetlepel elke gesmelte botter en gemaalde knoffel. Kook intussen 12 gram groot garnale (geskil en ontdek) in groente -olie in 'n groot nonstick -pan oor hoë hitte tot ondeursigtig, 2 minute aan elke kant. Roer 1 eetlepel aj & iacute amarillo (Peruaanse chili) pasta -seisoen by met sout en peper. Ryg die garnale op spies, afwisselend met die koppies en kalkwiggies. Besprinkel met gekapte koriander.

10. Thai Curry Tot Kebabs: Bak 12 gram tots. Klits 2 eetlepels Thai geel kerriepasta met 1 eetlepel groente -olie in 'n groot bak. Voeg die bakkies by en gooi terug, keer dan terug na die bakplaat en bak tot nog baie bros, nog 5 tot 10 minute. Ryg op spies, afwisselend met komkommerstukkies. Bedruip met grondboontjiesous en bedek met gekapte koriander.

Hawaiian Tot Kebabs (nr. 12)

Hawaiian Tot Kebabs (nr. 12)

11. Kielbasa Tot Kebabs: Kook 8 gram kielbasa (in blokkies van 1 duim gesny) in 'n groot nonstick-pan oor medium hitte, draai tot bruin, 2 tot 3 minute. Gooi 8 gram bevrore potte met 1/2 teelepel gemaalde karwijsaad. Ryg op spies, afwisselend met die kielbasa -stukke en sagte pretzelbyte. Keer terug na die bakplaat en bak tot deurwarm, 5 minute. Bedien met bier mosterd.

12. Hawaiian Tot Kebabs: Bruin 1 koppie elk Gemorspos en rooi soetrissie (in blokkies van 1 duim gesny) in groente-olie in 'n groot kleefvrye pan oor medium hoë hitte, roer af en toe, 5 minute. Bak 8 ounces tots en ryg op spies, afwisselend met die gemorspeper, pepers en pynappelblokkies. Bedruip met teriyaki -glans.

Kreeftrolletjie -kebab (nr. 14)

Kreeftrolletjie -kebab (nr. 14)

13. Italiaanse Antipasti Tot Kebabs: Bak 8 gram tots. Ryg op spies, afwisselend met gekapte artisjokharte, kersietamaties en gemarineerde mozzarella -balletjies. Smeer met pesto.

14. Kreeftrolletjie -kebab: Verhit 1 1/4 koppies gekookte kreef (in groot stukke) in 4 eetlepels gesmelte botter, roer dan 1 eetlepel gekapte grasuie by, geur met sout en peper. Bak 8 ounces tots en ryg op spies, afwisselend met die kreef en Bibb blaarslaai. Bestrooi met paprika

Maak Tot-chos!

15. Mexikaanse Tot-chos: Gooi 28 gram bevrore potte met 2 teelepels chili poeierbak. Bedek met 2 koppies gerasperde Mexikaanse kaasmengsel en bak tot nog gesmelt, nog 1 minuut. Bedek met pico de gallo, gesnyde swart olywe, guacamole en crema of suurroom.

16. Tomatillo Chicken Tot-chos: Gooi 28 gram bevrore potte met 2 teelepels fajita -geurmiddels. Bedek met 2 koppies gerasperde monterey jack en bak verder tot gesmelt, nog 1 minuut. Verhit 1 koppie gerasperde rotisserie -hoender met 1 koppie tomatillo -salsa -lepel oor die potte en strooi verkruimelde Cotija -kaas, gesnyde radyse en ui in blokkies.

17. Shepherd’s Pie Tot-chos: Bak 28 gram tots. Braai intussen 1 pond gemaalde beesvleis in olyfolie met 1 klein ui, 1 gekapte wortel en 2 teelepels gekapte tiemie in 'n groot pan oor medium hoë hitte, 5 minute. Besprinkel met 1 eetlepel meel, voeg dan 1 koppie beesvleisbouillon, 3 eetlepels ketchup en 1 eetlepel Worcestershire -sous by. Prut tot verdik, 7 minute. Roer 1/2 koppie ontdooide bevrore ertjies en 2 eetlepels gekapte pietersielie by met sout en peper. Bedek die vleis met die beesvleismengsel en 1 koppie gerasperde cheddarbrood tot gesmelt, 1 tot 2 minute.

18. Ontbyt Tot-chos: Bak 1 pond potte in 'n groot gietysterpan. Breek 6 eiers bo -oor en besprinkel met 1 koppie gerasperde cheddar. Hou aan bak totdat die blankes gestol is, maar die eiergele nog 5 tot 7 minute loop. Bedek met 6 snye gekrummelde gekookte spek en 2 eetlepels gekapte pietersielie. Bedien met ketchup.


23 Smaaklike maniere om bevrore tater -tote te gebruik

Neem u sak tater tots na die volgende vlak met hierdie opgehoopte resepte.

Verwant aan:

Hoe om aartappels te bak

Smeer die deeg op 'n bakplaat en bak 30 tot 35 minute lank tot 450 tot goudbruin en bros.

Old Bay Tots met pittige mayonnaise (nr. 1)

Old Bay Tots met pittige mayonnaise (nr. 1)

Spice Your Tots

1. Old Bay Tots met pittige mayonnaise: Bak 1 pond tots, gooi dan met 1 1/2 teelepels Old Bay en bak tot nog bros, nog 5 minute. Vir die sous, meng 2/3 koppie mayonnaise met 2 eetlepels dijon mosterd en 1/2 teelepel elke peperwortel, Worcestershire sous, warm sous en suurlemoensap, besprinkel met Old Bay.

2. Bietjiesblommetjies met romerige steaksous: Bak 1 pond tots, gooi dan met 1 teelepel Montreal steak geurmiddels en 2 eetlepels gekapte grasuie. Vir die sous, meng 1/2 koppie mayonnaise met 3 eetlepels steaksous, 2 eetlepels gekapte grasuie en 1 teelepel heuning.

3. Togarashi Tots met Wasabi Mayonnaise: Bak 1 pond tots, gooi dan met 1 1/2 teelepels shichimi togarashi (Japannese speserymengsel) en bak tot nog bros, nog 5 minute. Vir die sous, meng 1/2 koppie mayonnaise met die skil en sap van 1 suurlemoen, 2 teelepels wasabipasta en 1 dun gesnyde ui.

4. Spaanse tokkies met rooipepersous: Bak 1 pond tots, gooi dan met 1 teelepel gerookte paprika en bak tot nog bros, nog 5 minute. Vir die sous, puree 1/2 koppie geroosterde rooipepers met 1/4 koppie elke mayonnaise en geroosterde amandels, 1 klein knoffelhuisie, 1 teelepel sjerrieasyn en sout en peper na smaak.

5. Gebraaide tertjies met moutasyn: Klits 1 koppie meel met 'n bottel van 12 gram, 1 eier en 1 teelepel kosher sout. Bak in twee sarsies 1 pond bevrore tote in meel, doop dit dan in die beslag en braai dit in 365˚ groente-olie tot goudbruin, bros, ongeveer 4 minute. Dreineer op papierhanddoeke. Geur met sout. Bedien met moutasyn.

Tandoori -tokkies met yoghurtblatjang (nr. 7)

Tandoori -tokkies met jogurtblatjang (nr. 7)

6. Rukkies met pittige ketchup: Bak 1 pond tots, gooi dan met 2 eetlepels ryp pasta en bak tot nog baie bros, nog 5 tot 8 minute. Vir die sous, meng 1/2 koppie ketchup met 2 teelepels lemmetjiesap en 1 teelepel warm warm sous.

Sesam-blaarslaai met sojasous (nr. 8)

Sesam-blaarslaai met sojasous (nr. 8)

7. Tandoori -tote met yoghurtblatjang: Bak 1 pond tots. Klits 2 eetlepels elke tandoori -pasta en gewone jogurt in 'n groot bak, voeg die koekies by en gooi, keer dan terug na die bakplaat en bak tot nog bros, nog 6 tot 10 minute. Vir die sous, puree 1 tros koriander met 1 ontpit jalape & ntildeo, 1/2 koppie gewone jogurt, 1 eetlepel suurlemoensap, 1/4 teelepel elke garam masala, gemaalde komyn en kosher sout en 'n knippie cayenne.

8. Sesame-ui-blikkies met sojasous: Bak 1 pond tots, gooi dan met 2 eetlepels geroosterde sesamolie, 1 eetlepel elke sesamsaad, fyngekapte knoffel en gemaalde gemmer en 3 gesnyde uie, en bak tot nog bros, nog 5 tot 8 minute. Vir die sous, meng 2 eetlepels elke sojasous en rysasyn met 1 eetlepel water.

Peruaanse garnale tot kebab (nr. 9)

Peruaanse garnale tot kebab (nr. 9)

Bedien potte op 'n stokkie!

9. Peruaanse garnale tot kebab: Bak 8 gram tots, gooi dan met 1 eetlepel elke gesmelte botter en gemaalde knoffel. Kook intussen 12 gram groot garnale (geskil en ontdek) in groente -olie in 'n groot nonstick -pan oor hoë hitte tot ondeursigtig, 2 minute aan elke kant. Roer 1 eetlepel aj & iacute amarillo (Peruaanse chili) pasta -seisoen by met sout en peper. Ryg die garnale op spies, afwisselend met die koppies en kalkwiggies. Besprinkel met gekapte koriander.

10. Thai Curry Tot Kebabs: Bak 12 gram tots. Klits 2 eetlepels Thai geel kerriepasta met 1 eetlepel groente -olie in 'n groot bak. Voeg die bakkies by en gooi dit terug, keer dan terug na die bakplaat en bak tot nog baie bros, nog 5 tot 10 minute. Ryg op spies, afwisselend met komkommerstukkies. Bedruip met grondboontjiesous en bedek met gekapte koriander.

Hawaiian Tot Kebabs (nr. 12)

Hawaiian Tot Kebabs (nr. 12)

11. Kielbasa Tot Kebabs: Kook 8 gram kielbasa (in blokkies van 1 duim) in 'n groot stoofpan oor medium hitte, draai tot bruin, 2 tot 3 minute. Gooi 8 gram bevrore potte met 1/2 teelepel gemaalde karwijsaad. Ryg op spies, afwisselend met die kielbasa -stukke en sagte pretzelbyte. Keer terug na die bakplaat en bak tot deurwarm, 5 minute. Bedien met bier mosterd.

12. Hawaiian Tot Kebabs: Bruin 1 koppie elk Gemorspos en rooi soetrissie (in blokkies van 1 duim gesny) in groente-olie in 'n groot kleefvrye pan oor medium hoë hitte, roer af en toe, 5 minute. Bak 8 ounces tots en ryg op spies, afwisselend met die gemorspeper, pepers en pynappelblokkies. Bedruip met teriyaki -glans.

Kreeftrolletjie -kebab (nr. 14)

Kreeftrolletjie -kebab (nr. 14)

13. Italiaanse Antipasti Tot Kebabs: Bak 8 gram tots. Ryg op spiesjies, afwisselend met gekapte artisjokharte, kersietamaties en gemarineerde mozzarella -balletjies. Smeer met pesto.

14. Kreeftrolletjie -kebab: Verhit 1 1/4 koppies gaar kreef (in groot stukke) in 4 eetlepels gesmelte botter, en roer dan 1 eetlepel gekapte grasuie by, geur met sout en peper. Bak 8 ounces tots en ryg op spies, afwisselend met die kreef en Bibb blaarslaai. Bestrooi met paprika

Maak Tot-chos!

15. Mexikaanse Tot-chos: Gooi 28 gram bevrore potte met 2 teelepels chili poeierbak. Bedek met 2 koppies gerasperde Mexikaanse kaasmengsel en bak verder tot gesmelt, nog 1 minuut. Bedek met pico de gallo, gesnyde swart olywe, guacamole en crema of suurroom.

16. Tomatillo Chicken Tot-chos: Gooi 28 gram bevrore potte met 2 teelepels fajita -geurmiddels. Bedek met 2 koppies gerasperde monterey jack en bak verder tot gesmelt, nog 1 minuut. Verhit 1 koppie gerasperde rotisserie hoender met 1 koppie tomatillo salsa lepel oor die potte en strooi verkruimelde Cotija kaas, gesnyde radyse en ui in blokkies.

17. Shepherd’s Pie Tot-chos: Bak 28 gram tots. Braai intussen 1 pond gemaalde beesvleis in olyfolie met 1 klein ui, 1 gekapte wortel en 2 teelepels gekapte tiemie in 'n groot pan oor medium hoë hitte, 5 minute. Besprinkel met 1 eetlepel meel, voeg dan 1 koppie beesvleisbouillon, 3 eetlepels ketchup en 1 eetlepel Worcestershire -sous by. Prut tot verdik, 7 minute. Roer 1/2 koppie ontdooide bevrore ertjies en 2 eetlepels gekapte pietersielie by met sout en peper. Bedek die vleis met die beesvleismengsel en 1 koppie gerasperde cheddarbrood tot gesmelt, 1 tot 2 minute.

18. Ontbyt Tot-chos: Bak 1 pond tots in 'n groot gietysterpan. Breek 6 eiers bo -oor en besprinkel met 1 koppie gerasperde cheddar. Hou aan bak totdat die blankes gestol is, maar die eiergele nog 5 tot 7 minute loop. Bedek met 6 snye gekrummelde gekookte spek en 2 eetlepels gekapte pietersielie. Bedien met ketchup.


23 Smaaklike maniere om bevrore tater -tote te gebruik

Neem u sak tater tots na die volgende vlak met hierdie opgehoopte resepte.

Verwant aan:

Hoe om aartappels te bak

Smeer die bakkies op 'n bakplaat en bak 30 tot 35 minute lank tot 450 tot goudbruin en bros.

Old Bay Tots met pittige mayonnaise (nr. 1)

Old Bay Tots met pittige mayonnaise (nr. 1)

Spice Your Tots

1. Old Bay Tots met pittige mayonnaise: Bak 1 pond tots, gooi dan met 1 1/2 teelepels Old Bay en bak tot nog bros, nog 5 minute. Vir die sous, meng 2/3 koppie mayonnaise met 2 eetlepels dijon mosterd en 1/2 teelepel elke peperwortel, Worcestershire sous, warm sous en suurlemoensap, besprinkel met Old Bay.

2. Bietjiesblommetjies met romerige steaksous: Bak 1 pond tots, gooi dan met 1 teelepel Montreal steak geurmiddels en 2 eetlepels gekapte grasuie. Vir die sous, meng 1/2 koppie mayonnaise met 3 eetlepels steaksous, 2 eetlepels gekapte grasuie en 1 teelepel heuning.

3. Togarashi Tots met Wasabi Mayonnaise: Bak 1 pond tots, gooi dan met 1 1/2 teelepels shichimi togarashi (Japannese speserymengsel) en bak tot nog bros, nog 5 minute. Vir die sous, meng 1/2 koppie mayonnaise met die skil en sap van 1 suurlemoen, 2 teelepels wasabipasta en 1 dun gesnyde ui.

4. Spaanse tokkies met rooipepersous: Bak 1 pond tots, gooi dan met 1 teelepel gerookte paprika en bak verder tot baie bros, nog 5 minute. Vir die sous, puree 1/2 koppie geroosterde rooipepers met 1/4 koppie elke mayonnaise en geroosterde amandels, 1 klein knoffelhuisie, 1 teelepel sjerrieasyn en sout en peper na smaak.

5. Diepgebakte tertjies met moutasyn: Klits 1 koppie meel met 'n bottel van 12 gram, 1 eier en 1 teelepel kosher sout. Bak in twee sarsies 1 pond bevrore blikkies in meel, doop dit dan in die beslag en braai dit in 365˚ groente-olie tot goudbruin, bros, ongeveer 4 minute. Dreineer op papierhanddoeke. Geur met sout. Bedien met moutasyn.

Tandoori -tokkies met jogurtblatjang (nr. 7)

Tandoori -tokkies met jogurtblatjang (nr. 7)

6. Rukkies met pittige ketchup: Bak 1 pond tots, gooi dan met 2 eetlepels ryp pasta en bak tot nog baie bros, nog 5 tot 8 minute. Vir die sous, meng 1/2 koppie ketchup met 2 teelepels suurlemoensap en 1 teelepel warm warm sous.

Sesam-blaarslaai met sojasous (nr. 8)

Sesam-blaarslaai met sojasous (nr. 8)

7. Tandoori -tote met yoghurtblatjang: Bak 1 pond tots. Klits 2 eetlepels elke tandoori -pasta en gewone jogurt in 'n groot bak, voeg die koekies by en gooi, keer dan terug na die bakplaat en bak tot nog bros, nog 6 tot 10 minute. Vir die sous, puree 1 tros koriander met 1 ontpit jalape & ntildeo, 1/2 koppie gewone jogurt, 1 eetlepel suurlemoensap, 1/4 teelepel elke garam masala, gemaalde komyn en kosher sout en 'n knippie cayenne.

8. Sesame-ui-tertjies met sojasous: Bak 1 pond tots, gooi dan met 2 eetlepels geroosterde sesamolie, 1 eetlepel elke sesamsaad, fyngekapte knoffel en gemmer en 3 gesnyde uie, en bak tot nog bros, nog 5 tot 8 minute. Vir die sous, meng 2 eetlepels elke sojasous en rysasyn met 1 eetlepel water.

Peruaanse garnale tot kebab (nr. 9)

Peruaanse garnale tot kebab (nr. 9)

Bedien potte op 'n stokkie!

9. Peruaanse garnale tot kebab: Bak 8 ounces tots, gooi dan met 1 eetlepel elke gesmelte botter en gemaalde knoffel. Kook intussen 12 gram groot garnale (geskil en ontdek) in groente -olie in 'n groot nonstick -pan oor hoë hitte tot ondeursigtig, 2 minute aan elke kant. Roer 1 eetlepel aj & iacute amarillo (Peruaanse chili) pasta -seisoen by met sout en peper. Ryg die garnale op spies, afwisselend met die koppies en kalkwiggies. Besprinkel met gekapte koriander.

10. Thai Curry Tot Kebabs: Bak 12 gram tots. Klits 2 eetlepels Thai geel kerriepasta met 1 eetlepel groente -olie in 'n groot bak. Voeg die bakkies by en gooi terug, keer dan terug na die bakplaat en bak tot nog baie bros, nog 5 tot 10 minute. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Verwant aan:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Dreineer op papierhanddoeke. Geur met sout. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Besprinkel met gekapte koriander.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Verwant aan:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Dreineer op papierhanddoeke. Geur met sout. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Besprinkel met gekapte koriander.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Verwant aan:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Dreineer op papierhanddoeke. Geur met sout. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Besprinkel met gekapte koriander.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Verwant aan:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Dreineer op papierhanddoeke. Geur met sout. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Besprinkel met gekapte koriander.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Verwant aan:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Dreineer op papierhanddoeke. Geur met sout. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Besprinkel met gekapte koriander.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.



Kommentaar:

  1. Minninnewah

    Ek stel voor dat u 'n webwerf besoek waarop daar baie artikels is oor 'n tema wat u interessant is.

  2. Tekora

    very entertaining opinion

  3. Shaktigami

    Dit is merkwaardig, eerder amusante opinie

  4. Bramuro

    Daar is iets hierin. Ek sien, dankie vir u hulp in hierdie saak.

  5. Elishama

    Jy is nie reg nie. Skryf aan my in PM, ons sal kommunikeer.

  6. Enno

    Watter woorde ... wonderlik, 'n goeie idee

  7. Laine

    slae



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