View allAll Photos Tagged MashedPotatoes,
Pork tongue over Caramelized Onions served with mashed potatoes.
Another new recipe for us. It was delicious and well worth the two hours cooking before removing the skin off the tongue.
As usual it was cook by Graham and eaten by us both.
I took this hearty ground beef and potato part of traditional British pub fare and tweaked it just slightly to make it vegetarian and lower fat, but still stick to your ribs and comforting. Making it in individual "pot pie" plates makes portion control, freezing and reheating easy for singles or families where everyone is on a different schedule too!
The final menu:
Turkey
Stuffing and dressing
Gravy
Cranberry relish
Mashed potatoes with fried shallots
Roasted garlic
Carrots & Parsnips
Broccoli
Garlic-sauteed Brussels sprouts
Rolls
Pumpkin pie
Pecan pie
A richly flavored stew is the perfect dish for a lazy day in camp. A sturdy cast iron Dutch oven, plenty of hot coals from the fire and a little patience is all you need to turn a chuck roast into tender cubes in a rich gravy. This recipe has a nice Mediterranean flare it it with the addition of sundried tomato pesto and pepperincini peppers.
You don't need top heat for this recipe. Bottom heat is sufficient since the stew is gently simmered over a hot fire for one to two hours. Control the heat by adjusting the concentration of coals under the pot. Add hot coals under the pot if the stew isn't simmering.
If it's simmering vigorously or boiling, remove coals and set them aside. You should see a gentle simmer, with bubble barely breaking the surface.
I use 2 to 3 pounds of chuck roast for my stews. The amount depends on the quantity of meat in the package. Adjust the amount of beef stock or broth accordingly. You don't need a lot of extra gravy with this stew recipe since it doesn't call for potatoes or carrots.
The complete recipe is posted here: roundthechuckbox.blogspot.com/2007/08/beef-stew-with-sund....
If you are an old timer, live in Minnesota or a yooper then you know how good this is. If you are young or have never tried this then you have no idea of what you are missing. On cold rainy days like this, it strengthens the spirit.
OK follow along this is easy.
Slice seven ribs from the thick end of a whole slab of Farmer John's Pork Ribs. Reserve the rest for another recipe.
Par boil ribs quick in heavily salted water then discard that liquid and add one jar of Trader Joes sauerkraut and one jar of water. I add one or two peeled sliced green apples, fresh ground pepper and 11 allspice pods there is enough salt in the sauerkraut and franks to season this dish.. Bring to boil, reduce to simmer @1 hour or so. Check pork meat and when it is chewy tender, add franks (I use Hebrew National) to simmer for 20-40 minutes more or until meat begins to pull off bones easily. Serve in wide bowl for the sauerkraut juices. Boiled or mashed Potatoes are traditional.
I own scores of Pyrex pie plates and use them as dinner plates frequently
Mr Chiots is off hunting with my dad, hopefully filling our freezer with lots of venison for the year to come. As a result I’ll be eating alone all week. At least I have a ton of leftovers from Thanksgiving, so it’s quick and easy to warm up something while I’m working.
I find the quickest way to warm up dinner is to put it all in a small cast iron skillet and throw it in the toaster oven for 15 minutes. While it’s heating up I can do something else, when it’s done I eat right out of the skillet. The skillet will also keep the food warm for a while in case I’m in the middle of something and can’t eat right away. This works equally well for two, just divide onto plates, or share the skillet – not as romantic as sharing a milkshake.
Famous Mongolian Pork Chop, sweet & sour red cabbage, garlic mashed potatoes, and housemade mustard at Mustards Grill.
Mustard's Grill, located at 7399 St. Helena Highway in Yountville, was the first restaurant to introduce high end New American cuisine to Napa Valley when it was opened in 1983 by Cindy Pawlcyn. Over the years, with its mix of American regional dishes with global influences and a list of "way too many wines", it has blossomed into a culinary destination. The cozy, country-style roadside grill was named after the wild mustard flowers that bloom in the vineyards every spring, helping to nourish the soil. Mustards features an on-premise organic garden has blossomed into two fully planted acres and provides 20-percent of the restaurant's produce year-round.
For supper my wife cooked a turkey dinner with green bean casserole, stuffing and mashed potatoes with gravy.
Reward for the big maul haul of the opening weekend, the guys took themselves down to Lonestar Steakhouse and Saloon. Mighty feast where the meat was all over the plates and even dishes where they wrap bacon around a steak. And with skulls hanging above each of the tables, a reminder that this isn't a haven for vegans and vegetarians.
Brown sugar and maple-season pork tenderloin with red-skinned mashed potatoes and gravy.
Pork tenderloin and gravy recipe shamelessly stolen from here: Crock Pot Brown Sugar and Maple Pork Tenderloin
The conversation was about comfort foods done in muffin or cupcake form. I mentioned meatloaf, Sandee did all this. Each item, including the chocolate pudding and sour mix, was homemade. The tomato bacon jelly, also homemade earlier this year, has become the condiment of the season.
For Thanksgiving we made Straight-Up-Thanksgiving Burgers, topped with Hickory Smoked Tofurky slices and gravy and served on toasted onion rolls. On the side: extra garlic & chive mashed potatoes and stuffing (my own recipes), as well as Hunan-Style Baked Sweet Potato French Fries with Chili Sauce (recipe via the upcoming The Chinese Vegan Kitchen, which I'm in the process of reviewing).
I accidentally ate so much that I had to swap my pants for a bathrobe. My only regret? I didn't have any room left for the homemade soy chai ice cream or So Delicious Nog!
Blogged: www.easyvegan.info/2012/11/23/straight-up-thanksgiving-bu...
Reviewed: www.easyvegan.info/2012/12/17/the-chinese-vegan-kitchen-b...
Eden had the idea of making a Fourth of July-themed dinner, featuring turkey meatloaf with ketchup, mashed potatoes and blueberries.
... with mashed potatoes, cole slaw and mandarin orange iced tea - one of my favorites! I just use the same seasoned coating recipe that I use for the Hooter's wings except that I don't make the spicy dipping sauce.
seasoned coating recipe:
1/2 lb chicken wings or small drumsticks
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
4 tbsp of oil (I use coconut oil)
1. In a (6-cup size) GladWare container with a lid, combine flour and spices. Place the lid on the container and shake to mix them well.
2. Dip each piece of chicken into the flour mixture, pressing them to ensure that the flour mixture coats each side of each piece very well.
3. Use a 2 oz. size HDPE atomizer (I purchased mine at SpecialtyBottle.com) filled with tap water to moisten each piece of chicken on both sides, then coat each piece again in the flour mixture.
4. Arrange the chicken pieces on a metal cookie sheet covered with non-stick aluminum foil and place them in a pre-heated oven at about 400 degrees and cook them for about 35 minutes or until the chicken is cooked through.
I have a Misto oil sprayer that I keep filled with Spectrum coconut oil. You can use that or Pam cooking spray if don't have a Misto sprayer (they sell them at grocery stores, Bed Bath & Beyond or Amazon). About 5 minutes before the chicken is done cooking, spray the pieces with the coconut oil to moisten any areas of the breading that are still looking dry. When the chicken is done cooking, lightly sprinkle the piece with a little salt for extra flavor.
serves: 2
Some day I'm going to make a heart healthy Thanksgiving meal. Here's what I made this year: green bean casserole, giblet gravy, southern cornbread dressing, smashed red potatoes with cream cheese, jellied cranberry sauce "sandwiches" with walnuts and mandarin oranges, cranberry sauce with cream cheese and walnut stuffing, pumpkin pie and ooey gooey pumpkin cake. We bought the fried turkey at a local Cajun restaurant. Can't get any better than this. Yum.
© 2007 almostlindy
Actually, he does like my cooking, but this photo was so great I had to copy it.
For FGR: Copy a Copycat
Day 244
This was a lot harder to take than it looks. This table is quite small and wobbly, and I wasn't sure if it would hold my weight. But it did, luckily. I'm just glad my husband didn't walk in while I was doing this...lol.
Today's random fact: I found my lost bracelet!! Yay!
Back Caption: This card is furnished for convenience of men in the Armed Services by the Idaho State Department of Agriculture, Boise, Idaho.
Publisher: Idaho State Department of Agriculture (Boise, Idaho)
Whipped Potatoes from KFC.
Read the review here - fastfoodcritic.com/fast-food-reviews/whipped-potatoes-fro...
You are welcome to use my photos for any purpose. I would appreciate a link to the review or site, but it's not required. Thank you. :)
Our favourite place to eat in Bishops Stortford is Archers Tea Room .
On Thursday evening 27th-February-2025 , they held a “Bistro Night” . My choice from the special menu was a Lamb Leg Steak , cooked to my choice well done . Served with Mashed Potatoes ( with added Cream ) , Kale and Cauliflower . Gravy was added after the shot was taken.
South Street , Bishops Stortford , Hertfordshire.
Thursday night 27th-February-2025.
Canon 50D with Canon EF-S 17-55mm f/2.8 IS USM
Canon 430EXII into white poster board @ 1/8 power camera right. Kodak P20 into white poster board @ 1/16 power camera left. Yongnuo YN 460 @ 1/8? power bare behind and right of subject.
1/52 of Project 52 - Joint Session (1/2)
First Week's Theme: Food
I wanted to try to be as creative as possible while still sticking to the intent of the theme. After the theme was announced I decided that I wanted to do a shot a la Dreier. Kyle Dreier, 45, of Nashville was spotlighted in the January 2012 issue of Popular Photography. His "Food Pairings" got my mind thinking. This was all that my mind could pull out in the time allotted; I am still struggling with making my photos come out as I envision them in my head.
Also, I hate trying to clean mirrors or glass. No matter how much I clean there is still dust and fibers everywhere.
The more and more I look at this photo I am not pleased with it anymore at all. I like the new shots of "spaghetti." This shot just seems dull and boring now. There is a lack of color, but that is inherent in the ingredients.
In Finnish, that would be "hirvipyöryköitä kermakastikkeessa ja perunamuhennosta". They were pretty good, regardless of language.
As we were in town , we decided to eat at Archer’s Tea Rooms .
My choice was these locally produced ( Priors Hall Farm ) Pork Sausages , served with Mashed Potatoes , Peas and thick Onion Gravy .
Archer’s Tea Rooms , South Street , Bishops Stortford , Hertfordshire.
Friday lunchtime 23rd-February-2024.