Dan-O’s Seasoning TikTok Videos

TikTok E-commerce Data Analytics, Shoplus help you win on Tiktok business.

Get Started

info

My buddy @Wade Fishez made some Loaded Potato Dip so I wanted to try it out! 👀🔥 Ingredients: 1 tbsp Dan-O’s Spicy 3 tbsp Dan-O’s Cheesoning 1 tbsp Dan-O’s Original 1 tbsp Dan-O’s Purple Top (releasing soon) 1 pound bacon, diced 3 Russet potatoes, cut into wedges Oil for frying 2 cups sour cream 1 cup cheddar cheese, shredded Chopped green onions (for garnish) Instructions: 1. Prepare the Bacon In a skillet, place the diced bacon over medium heat. While cooking, sprinkle with 1 tbsp Dan-O’s Spicy. Cook until crispy. Once done, remove it from the skillet and place it on a paper towel-lined plate to absorb excess grease. and set aside. 2. Prepare the Potatoes Cut the Russell potatoes into wedges. Heat oil in a deep pan to 375°F. Carefully fry the potato wedges in the hot oil until they are lightly golden but not fully crispy. Remove and let them cool on a plate lined with paper towels. Crisp the Potatoes Once the potato wedges have cooled, return the oil to 375°F. Fry the potatoes again until they are super crispy. About 6-7 minutes then remove them from the oil and let them drain on paper towels. Then sprinkle generously the Dan-O’s Cheesoning. 4. Make the Dip In a mixing bowl, combine the sour cream, cheddar cheese, Dan-O’s Original, and Dan-O’s Purple Top. Add the cooked bacon to the mixture and stir well to combine. 5. Serve - Transfer the dip to a serving bowl and top with chopped green onions for garnish. - Serve the crispy potato wedges alongside the loaded dip for dipping. #potato #dip #easyrecipe #danosseasoning #cooking

Duration: 103 sPosted : Tue, 05 Nov 2024 16:48:56

Dan-O’s Seasoning

@danosseasoning

4.6MFollowers2033Videos

Views

197.1K

Daily-

Likes

14.5K

Daily-

Comments

180

Daily-

1.1K

Daily-

8.03%

Daily-

Latest

Purple team for the win! #cajun #cajunseasoning #seasoning #fyp

The secrets of the best baked potato skin–follow along and let me know what ya think! 🔥🥔 ##danosseasoning##potato##bakedpotato##comfortfood##easyrecipe##tipsandtricks##dinnerideas##cooking

This new recipe for homemade stuffing is on another level! Made with OG and the new Cajun! Check out the recipe below: Ingredients 4 tbsp Dan-O’s Original Seasoning 1 tbsp Dan-O’s Cajun Seasoning 1 loaf croissant 1 loaf white bread 1 loaf sourdough- 0.5 ounces fresh sage (leaves only), chopped 1 tbsp ground sage 3 cups celery, diced 3 cups yellow onion, diced ¼ cup fresh garlic, chopped 4 sticks unsalted butter ½ cup olive oil 8 cups chicken stock Preparation Instructions Preheat oven to 250°F. Prepare the Bread Cubes: Cut the croissant, white bread, and sourdough into small pieces. Place all the bread pieces in a large mixing bowl. Make sure the white bread pieces don’t stick together. Add Olive Oil and Sage: Evenly pour the olive oil over the bread in the bowl and add the chopped sage. Mix well to coat the bread evenly. Spread the bread mixture onto 2 baking sheets. Bake in a preheated oven at 250°F for 3 hours. After baking, let it sit out overnight for the best texture. This should make about 2 pounds. In a large pot, melt 4 sticks of unsalted butter over medium heat. Add the diced onions and celery. Cook for about 5 minutes until they start to soften. Stir in the chopped garlic and cook for an additional 5 minutes until fragrant and translucent. Stir in the ground sage, Dan-O’s Original, and Dan-O’s Cajun. Add the 2 pounds of bread cubes to the pot and gently fold them in to coat with the butter and vegetable mixture. Gradually stir in 8 cups of chicken stock. Start with 4 cups, mix well, and then add the remaining 4 cups. Ensure everything is well combined. Transfer the stuffing mixture to two half-sized pans or one large pan. Bake uncovered in a preheated oven at 400°F for 25 minutes. Then cover with foil and bake for an additional 25 minutes for a total time of 50 minutes. Once done, let it cool slightly before serving. Enjoy your homemade stuffing! #thanksgiving #recipes #homemade #easyrecipe #danosseasoning