Cheese fries or cheesy chips are a fast-food dish, consisting of french fries covered in cheese with the possible addition of various other toppings. Cheese fries are served as a lunch- or dinner-time meal, they can be found in fast-food locations and grills all across the United States, as well as the rest of the world. The dish originated in the United States, although its exact birthplace is still disputed. Cheese fries have been said to grow in popularity in the United States after canned cheese products such as Cheez Whiz hit the U. S. markets in 1952. Don A. Jenkins is said to have invented a variation of the cheese fry, at the age of 16, in Tomball, Texas. Another report claims that a young fry cook named Austin Ruse was the first to serve this dish while working at Dairy Queen in St. Charles, MO. Throughout the Southwest US, cheese fries are covered in melted cheddar cheese, bacon bits, jalapeño slices, chives, served with ranch dressing. Alternately, they are served as carne asada fries.
In Philadelphia, pizza fries are topped with melted mozzarella and served with pizza sauce on the side, while "mega fries" are topped with cheddar and mozzarella cheese and bacon. Served with a side of ranch dressing. In New York City, Long Island, New Jersey, they are covered with American, mozzarella, or Swiss cheese melted. In New Jersey and certain New York City diners, Disco Fries are served with mozzarella and brown gravy. In other parts of the US, nacho cheese is used in snack stand-type settings. Chili cheese fries are topped with chili con carne; the cheese is either American or cheddar. In Cincinnati, they use their own Cincinnati chili for their chili cheese fries at the local chili restaurants. In New Mexico, they use New Mexican chile for their chili cheese fries adding chopped lettuce and olives as garnish. In Ireland, a variation called "taco fries" consists of fresh cut chips covered in sub sauce and shredded cheddar. Piled on top of the cheese are ground beef, peppers and various seasonings.
In Bulgaria, a common side dish offered in most restaurants consists of French fries, topped with grated or crumbled sirene. In the Netherlands a dish named; this consist of fries covered with cheese and shawarma or doner kebab. It is consumed with large amounts of garlic sauce or chili sauce. In the United Kingdom and cheese are served in pubs. Preparation includes the pouring of cheddar sauce over chips or sprinkling cheddar over chips and putting the dish under a grill. A variation adds beef gravy on top. Poutine Pub grub
Batata harra is a Lebanese vegetable dish. It consists of potatoes, red peppers, coriander and garlic which are all fried together in olive oil. Baṯāṯā ḥārrah means "spicy potatoes"; the word baṯāṯā is a loanword from Portuguese for potatoes
Onion gravy is a type of gravy prepared with onion. Various types of onions are used in its preparation, some onion gravies use several types of onions in their preparation; some preparations caramelize the onions. Onion gravy may be served to accompany many foods, such as pork, beef steak, hamburger and mash, hot dogs, French fries, among others. Vegan onion gravy exists, which may use seitan cooking broth in its preparation. Premade mixes and formulations exist, such as solid sauce bars. Primary ingredients include onion, broth or stock, such as beef or chicken stock, flour. Sweet onion is used in some versions, some versions incorporate beer or red wine in the gravy. Additional ingredients may include cream, bread crumbs, vegetable oil, brown sugar, among others. Various herbs and spices may be used, such as salt, sage and thyme. List of gravies List of onion dishes List of sauces Onion sauce Food portal
Carne asada fries
Carne asada fries are a local specialty found on the menus of restaurants in the American Southwest, including San Diego, where it originated. This item is not featured on the menu at more traditional Mexican restaurants; the dish is served at Petco Park and Dodger Stadium. By 2015, fast food chain Del Taco began to sell the item. A similar dish, steak frites, tends to cost more. Lolita's Mexican Food in San Diego claims to have originated the dish in the late 1990s, inspired by a suggestion from their tortilla distributor; the dish consists of french fries, carne asada, sour cream, cheese. The dish is high in calories, with a meal-sized portion containing 2000 Calories or more; the fries are of the shoestring variety, but other cuts may be used, as well. The carne asada is finely chopped to avoid the need for a knife or additional cutting on the part of the consumer; the cheese is cotija, although many establishments use a less-costly shredded cheese mix which melts with the other ingredients and keeps longer.
In Los Angeles, the dish may contain refried beans. California burrito Cheese fries Garbage plate Halal snack pack Kapsalon Poutine
Ajiaco is a soup common to Colombia and Peru. Scholars have debated the origin of the dish; the dish is popular in the Colombian capital, Bogotá, where it is made with chicken, three varieties of potatoes, the Galinsoga parviflora herb. In Cuba, ajiaco is prepared as a stew, while in Peru the dish is prepared with a number of regionally specific variations; the exact origin of this dish has been debated by scholars. In his book Lexicografia Antillana, former president of Cuba Alfredo Zayas y Alfonso stated that the word "ajiaco" derived from "aji", the native Taíno word for "hot pepper." Cuban ethnologist Fernando Ortiz stated that ajiaco was a meal typical of the Taíno, was an appropriate metaphor for Cuba being a melting pot. In the Cuban city of Camagüey, the San Juan festival begins with the serving of ajiaco. La Calle magazine of Cuba stated that the inhabitants of the village of Santa María de Puerto del Príncipe began the tradition of making ajiaco using their own cooking ingredients, donations from passersby, surplus from farmers, surplus slave provisions.
Ajiaco is believed to have become popular in Cuba during the 16th century among rural Cubans, although it was enjoyed by the upper class. In the Colombian capital of Bogotá, ajiaco is a popular dish made with chicken, three varieties of potatoes, the Galinsoga parviflora herb referred to in Colombia as guasca and in the U. S. where it is considered as gallant soldier. If preferred it can include caper or cream. In Cuba, ajiaco is a hearty stew made from beef, chicken, a variety of starchy roots and tubers classified as viandas. In Peru, ajiaco is a quite different dish of potatoes cooked with garlic, a mix of dried yellow and red chilies, hierba buena, huacatay accompanied by rice and stewed chicken or rabbit. List of soups List of potato dishes Food portal Media related to Ajiaco at Wikimedia Commons
Fried onions or French fried onions are a popular snack food, garnish, or vegetable accompaniment to various recipes. Common fried onions are cooked by basic pan sautéing of sliced onions; this produces a soft cooked onion, which may brown some from a Maillard reaction, depending on the length of cooking and the temperature. The Philadelphia cheesesteak is a hot sandwich served with sautéed onions, they are half of the dish called liver and onions. In the Middle East Mujaddara is a dish made of lentils and rice topped with fried onions. In Indian cuisine, fried onions are one of the key ingredients for the rice dish called biryani. If the much higher temperature, deep frying is used, this prepares the onions in a manner similar to that of French fried potatoes. Smaller and irregularly shaped onions are an integral part of the American dish Green bean casserole. Freshly made. In Sweden and rest of Scandinavia, known as rostad lök/ristede løg/stekte løk, they are a staple garnish for hot dogs or Tunnbrödsrulle, served in local fast food restaurants or by street vendors.
Large ring shaped batter coated deep-fried onions are associated with fast food and casual dining. Examples include blooming onion. Used in biriyani for layering and garnishing. Full breakfast Funyuns – a fried onion flavored snack Kushari –, topped with fried onions List of onion dishes Lomo a lo Pobre
Bubble and squeak
Bubble and squeak is a traditional British breakfast made from boiled potatoes and cabbage. In modern times it is a dish made with the shallow-fried leftover vegetables from a roast dinner; the main ingredients are potato and cabbage but carrots, Brussels sprouts, or any other leftover vegetables may be added. The chopped vegetables are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides; the dish is so named because the cabbage makes bubbling and squeaking sounds during the cooking process. It is served with cold meat from the Sunday roast and pickles or brown sauce or as an accompaniment to a full English breakfast; the meat was traditionally added to the bubble and squeak itself, although nowadays it is more made without meat. The earliest-known recipe was in Mrs Rundell's A New System of Domestic Cookery in 1806; the name bubble and squeak is used in England, it may be understood in parts of some other Commonwealth countries and the United States.
Bubble and squeak has been a popular dish since the late 1800s, as it was an easy way of using leftovers. In more recent times, ready-made pre-prepared versions have become available on the market. Panackelty, from North East England Rumbledethumps and clapshot from Scotland Colcannon and champ, from Ireland Stoemp from Belgium Calentao, from Colombia Biksemad, from Denmark Stemmelkort, from Germany Stamppot, from the Netherlands Trinxat, from the La Cerdanya region of Catalonia, northeast Spain and Andorra Pyttipanna and Pyttipannu from Sweden and Finland Hash, from the United States Aloo tikki, from India Tortilla de verduras, from Chile Media related to Bubble and squeak at Wikimedia Commons