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"@context": "http://schema.org",
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"@type": "Recipe",
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"mainEntityOfPage": true,
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"name": "Baked Potato Fries: Reloaded",
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"url": "https://www.cookingchanneltv.com/recipes/alton-brown/baked-potato-fries-reloaded-5470330",
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"headline": "Baked Potato Fries: Reloaded",
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"articleBody": "You'll find innumerable versions of huevos rancheros throughout Mexico (and beyond!), but at its heart, it consists of fried corn tortillas, fried eggs, and a generous amount of tomato salsa. \u201cThere should be a lot of salsa for the eggs,\u201d says recipe developer Rick Martinez\u2014and since that salsa is spicy, fresh, and, thanks to the charred cherry tomatoes, a little bit smoky, you'll be glad to have it. Rick's recipe also includes a layer of saut\u00e9ed mushrooms and poblanos topped with cheese, for a substantive yet meat-free meal; you could also add chorizo, refried beans, queso fresco, and/or guacamole. Serve for breakfast, lunch, and/or dinner.",
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"alternativeHeadline": "For his take on this classic Mexican dish, which originated as a simple but hearty ranchers' breakfast, Rick Martinez adds a layer of cheesy saut\u00e9ed poblanos and mushrooms to the tostada-egg-salsa trio.",
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"dateModified": "2021-01-03 12:52:07.201000",
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"datePublished": "2021-01-03 04:00:00",
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"keywords": [
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"recipes",
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"basically",
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"egg",
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"serrano chiles",
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"cherry tomatoes",
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"onion",
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"cilantro",
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"kosher salt",
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"lime juice",
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"mushroom",
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"poblano",
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"garlic",
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"cheddar",
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"olive oil",
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"web"
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],
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"thumbnailUrl": "https://assets.bonappetit.com/photos/5fdcf8f4da09df8b9416548f/1:1/w_3242,h_3242,c_limit/Basically-Huevos-Rancheros.jpg",
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"name": "Bon App\u00e9tit",
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"url": "https://www.bonappetit.com/verso/static/bon-appetit/assets/logo-seo.328de564b950e3d5d1fbe3e42f065290ca1d3844.png",
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"width": "479px",
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"height": "100px"
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"url": "https://www.bonappetit.com"
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"isAccessibleForFree": true,
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"author": [
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{
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"@type": "Person",
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"name": "Alton Brown : Cooking Channel",
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"url": "https://www.cookingchanneltv.com/profiles/talent/alton-brown"
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}
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],
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"image": "baked-potato-fries-reloaded.jpeg",
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"datePublished": "2018-10-19 16:02:20.427000-04:00",
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"dateModified": "2018-10-19 16:02:20.127000-04:00",
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"publisher": {
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"@type": "Organization",
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"name": "Cooking Channel",
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"url": "https://www.cookingchanneltv.com",
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"logo": {
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"height": "60",
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"width": "60"
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}
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},
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"keywords": "Fries,Potato,Vegetables,Deep Frying",
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"cookTime": "0:30:00",
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"totalTime": "12:30:00",
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"recipeIngredient": [
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"4 russet potatoes (about 8 ounces/227 grams each), scrubbed and rinsed",
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"2 teaspoons plus 2 quarts peanut oil\u00a0",
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"Kosher salt\u00a0",
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"Heavy pot or large Dutch oven",
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"Fry/candy thermometer",
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"Large hand strainer or \"spider\""
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],
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"recipeInstructions": [
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{
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"@type": "HowToStep",
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"text": "At least 12 hours before frying: heat oven to 350 degrees F and position rack in top half of the oven. Set an empty sheet pan on a lower rack."
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},
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{
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"@type": "HowToStep",
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"text": "Using a dinner fork or paring knife, poke several holes in the potatoes to allow water vapor to escape during cooking. Coat each potato lightly with 2 teaspoons of the peanut oil and sprinkle generously with salt."
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},
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{
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"@type": "HowToStep",
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"text": "Bake directly on the oven rack for 45 minutes to 1 hour, until tender or until an instant read thermometer inserted into the center of a potato reads 185 to 195 degrees F."
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},
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{
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"@type": "HowToStep",
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"text": "Cool to room temperature and then refrigerate overnight, unwrapped if possible."
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},
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{
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"@type": "HowToStep",
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"text": "The next day, heat the 2 quarts peanut oil to 375 degrees F in a large Dutch oven fitted with a deep-fry thermometer. (As the temperature crosses 350 degrees F, turn down the heat so that you don't shoot through the target temp.)"
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},
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{
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"@type": "HowToStep",
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"text": "Slice the cold potatoes into half-inch-thick batons, leaving the skin attached. Boost the heat slightly before adding the first fries and cook 8 to 10 at a time until golden brown and delicious, 2-3 minutes. You'll have to adjust the heat to maintain the oil temperature, so keep an eye on it. Use a spider to fish the fries from the oil to a cooling rack set over paper towels. Sprinkle with additional salt while hot and devour."
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"name": "Rick Martinez",
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"sameAs": "https://bon-appetit.com/contributor/rick-martinez/"
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}
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],
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"aggregateRating": {
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"@type": "AggregateRating",
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"ratingValue": 5,
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"reviewCount": 2
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"ratingValue": 4.5,
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"ratingCount": 2
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},
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"recipeYield": "4 servings",
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"review": [
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"description": "For his take on this classic Mexican dish, which originated as a simple but hearty ranchers' breakfast, Rick Martinez adds a layer of cheesy saut\u00e9ed poblanos and mushrooms to the tostada-egg-salsa trio.",
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"image": "huevos-rancheros-con-rajas-y-champinones.jpg",
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"name": "Huevos Rancheros con Rajas y Champi\u00f1ones",
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"recipeIngredient": [
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"1 serrano chile",
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"16 oz. cherry tomatoes (about 3 cups)",
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"\u00bc onion",
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"\u00bc cup cilantro leaves with tender stems, plus more for serving",
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"3 tsp. Diamond Crystal or 1\u00bd tsp. Morton kosher salt, divided, plus more",
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"1\u00bd tsp. (or more) fresh lime juice",
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"8 oz. button mushrooms",
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"2 medium poblano chiles or any color bell peppers",
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"2 garlic cloves",
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"6 oz. white cheddar",
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"5 Tbsp. extra-virgin olive oil, divided",
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"4 large eggs",
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"4 tostadas"
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],
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"recipeInstructions": [
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{
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"@type": "Review",
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"author": {
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"@type": "Person",
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"name": "Jim B."
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},
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"reviewRating": {
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"@type": "Rating",
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"ratingValue": 5,
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"worstRating": "1",
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"bestRating": "5"
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},
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"reviewBody": "Just bought a deep fryer and this was the was first thing I made in it tonight. (Followed by beer-batter cod.)<div><br /></div><div>The fries are better than any fast food joint (even McDonalds!) and rivals anything you get from a high class eatery. We will never go back to frozen again.</div>",
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"datePublished": "2020-10-19"
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"@type": "HowToStep",
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"text": "Make the salsa ranchera: Remove stem from 1 serrano chile (only use \u00bd if you don\u2019t want your salsa spicy) and halve lengthwise. Heat a medium skillet, preferably cast iron, over high until you see wisps of smoke, about 2 minutes. Arrange serrano chile, skin side down, on one side of pan and add 16 oz. cherry tomatoes. Cook, leaving chile undisturbed and occasionally tossing tomatoes, until charred, 6\u20138 minutes. It is going to get a little smoky so turn on the vent and open a window. Transfer serrano chile and tomatoes to a blender or food processor. Reserve skillet."
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},
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{
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"@type": "Review",
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"author": {
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"@type": "Person",
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"name": "Jason W."
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},
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"reviewRating": {
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"@type": "Rating",
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"ratingValue": 5,
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"worstRating": "1",
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"bestRating": "5"
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},
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"reviewBody": "I will always make my steak fries this way, they came out perfect.",
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"datePublished": "2020-08-20"
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"@type": "HowToStep",
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"text": "Add \u00bc onion, \u00bc cup cilantro leaves with tender stems, and 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt to blender and blend on low speed (or pulse if using a food processor) until vegetables are broken up, about 30 seconds. Increase speed to medium-low and pur\u00e9e until salsa is almost smooth but some chunks remain. Don\u2019t be tempted to blend on high or you will incorporate air into the salsa and it will look and taste more like a smoothie than a salsa. Transfer to a medium bowl and stir in 1\u00bd tsp. fresh lime juice. Taste and season with more salt and add more lime juice if needed. Set aside until ready to serve."
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},
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{
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"@type": "HowToStep",
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"text": "Using a paper towel, brush off dirt from 8 oz. button mushrooms. Trim woody stems and discard. Cut mushrooms into quarters. Cut 2 medium poblano chiles or any color bell peppers in half lengthwise and remove stems, seeds, and ribs. Cut chiles into long thin strips about \u00bc\" thick. Use the side of a chef\u2019s knife to lightly smash 2 garlic cloves, then peel and thinly slice. Grate 6 oz. white cheddar on the large holes of a box grater."
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},
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{
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"@type": "HowToStep",
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"text": "Head over to the stove with all of your prep work (gathering it on a rimmed baking sheet will make this easy!). Now, you\u2019re ready to make the mushroom topping. Wipe out reserved skillet with a paper towel and heat 3 Tbsp. extra-virgin olive oil over medium-high. Arrange mushrooms in a single layer in skillet and cook, undisturbed, until brown underneath, about 3 minutes. Give mushrooms a toss and season with 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt. Continue to cook, tossing occasionally, until deep golden brown all over, 5\u20137 minutes longer. Using a slotted spoon, transfer to a small bowl, leaving oil behind."
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},
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{
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"@type": "HowToStep",
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"text": "Arrange poblano chiles in an even layer in same skillet and cook, undisturbed, until browned underneath, about 2 minutes. Add garlic and season with 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt. Cook, tossing occasionally, until lightly browned all over, 5\u20137 minutes longer. Add 3 Tbsp. water and cook, stirring occasionally, until water has evaporated, about 2 minutes. The water will soften the chiles and pull up all those tasty brown bits from the bottom of the pan."
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},
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{
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"@type": "HowToStep",
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"text": "Add mushrooms with any accumulated juices back to pan and toss until evenly distributed. Sprinkle cheese over in an even layer and remove skillet from heat. Cover (a baking sheet works great if you don\u2019t have a lid that will work) and let sit 5 minutes for cheese to melt."
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},
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{
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"@type": "HowToStep",
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"text": "You are almost there; you just need to cook the eggs. Heat remaining 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Crack 4 large eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt."
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},
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{
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"@type": "HowToStep",
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"text": "To serve, spoon cheesy mushroom mixture onto 4 tostadas, dividing evenly, and top each with an egg, then reserved salsa and some cilantro."
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}
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],
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"slug": "baked-potato-fries-reloaded",
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"orgURL": "https://www.cookingchanneltv.com/recipes/alton-brown/baked-potato-fries-reloaded-5470330",
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"recipeYield": "4-6 servings",
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"url": "https://www.bonappetit.com/recipe/huevos-rancheros-con-rajas-y-champinones",
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"slug": "huevos-rancheros-con-rajas-y-champinones",
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"orgURL": "https://www.bonappetit.com/recipe/huevos-rancheros-con-rajas-y-champinones",
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"categories": [],
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||||
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"dateAdded": null,
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@ -1,107 +0,0 @@
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{
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"@context": "http://schema.org/",
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"@type": "Recipe",
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"name": "Dairy-Free Impossible Pumpkin Pie",
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"author": {
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||||
"@type": "Person",
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"name": "Kare for Kitchen Treaty"
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},
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"description": "This crustless pumpkin pie might just be the\u00a0easiest\u00a0you'll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!",
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"datePublished": "2017-11-10 16:12:06+00:00",
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"image": "dairy-free-impossible-pumpkin-pie.jpg",
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"recipeYield": [
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"8"
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],
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"prepTime": "0:10:00",
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"cookTime": "0:45:00",
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"totalTime": "0:55:00",
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"recipeIngredient": [
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"1 (15-ounce) can coconut milk (I recommend full-fat for a richer pie, but lite also works)",
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"1 cup pumpkin puree",
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"4 large eggs",
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"1/2 cup granulated sugar",
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"1 tablespoon pure vanilla extract",
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"1/2 cup all-purpose flour (or your favorite cup-for-cup gluten-free flour blend*)",
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"1 teaspoon baking powder",
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"1 tablespoon pumpkin pie spice",
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"1/2 teaspoon fine-grain sea salt or table salt",
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"Coconut whipped cream (for serving**)"
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],
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"recipeInstructions": [
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{
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"@type": "HowToStep",
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"text": "Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.",
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"name": "Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.",
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"url": "https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/#wprm-recipe-32856-step-0-0"
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},
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{
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"@type": "HowToStep",
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"text": "Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20\u00a0seconds.",
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"name": "Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20\u00a0seconds.",
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"url": "https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/#wprm-recipe-32856-step-0-1"
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},
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{
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"@type": "HowToStep",
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"text": "Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.",
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"name": "Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.",
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"url": "https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/#wprm-recipe-32856-step-0-2"
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},
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{
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"@type": "HowToStep",
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"text": "Bake\u00a0until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it's no longer liquid, I'll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean - no runny pie filling - it's\u00a0done!",
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"name": "Bake\u00a0until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it's no longer liquid, I'll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean - no runny pie filling - it's\u00a0done!",
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"url": "https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/#wprm-recipe-32856-step-0-3"
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},
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{
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"@type": "HowToStep",
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"text": "Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely\u00a0cool, at least one more hour (or up to 3 days in advance).",
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"name": "Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely\u00a0cool, at least one more hour (or up to 3 days in advance).",
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"url": "https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/#wprm-recipe-32856-step-0-4"
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},
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{
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"@type": "HowToStep",
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"text": "If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top\u00a0individual servings with the whipped cream.",
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"name": "If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top\u00a0individual servings with the whipped cream.",
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"url": "https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/#wprm-recipe-32856-step-0-5"
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},
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{
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"@type": "HowToStep",
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"text": "Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.",
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"name": "Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.",
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"url": "https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/#wprm-recipe-32856-step-0-6"
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}
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],
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"aggregateRating": {
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||||
"@type": "AggregateRating",
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"ratingValue": "5",
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"ratingCount": "4"
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},
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"recipeCategory": [
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"Dessert"
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],
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"recipeCuisine": [
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"American"
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],
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"keywords": "pie",
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"nutrition": {
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"@type": "NutritionInformation",
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"calories": "231 kcal",
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"sugarContent": "14 g",
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"sodiumContent": "239 mg",
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"fatContent": "14 g",
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"saturatedFatContent": "11 g",
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"carbohydrateContent": "23 g",
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"fiberContent": "1 g",
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"proteinContent": "5 g",
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"cholesterolContent": "82 mg",
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"servingSize": "1 serving"
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},
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"url": "https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/",
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"slug": "dairy-free-impossible-pumpkin-pie",
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"orgURL": "https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/",
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"categories": [],
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"tags": [],
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"dateAdded": null,
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"notes": [],
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"extras": []
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}
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