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This is a super easy recipe for Cheesy Microwave Mashed Potatoes collegerecipes.com/recipes/cheesy-microwave-mashed-potatoes/
Cranberry, turkey, and mashed potatoes from "The Harvesters" pattern set by Mollie Johanson aka Wild Olive .
I added the wording (lyrics from Adam Sandler's "Thanksgiving Song").
Lightly tinted with colored pencils.
Vintage metal hoop.
Pesto Chicken on Mashed Potatoes with Cream Cheese and Kani Salad, Ponzu steamed shimeji and quartered plum tomatoes.
Details and recipes available at: www.kitchencow.com/2007/05/04/pesto-chicken-on-mashed-pot...
As Canada is a country of immigrants we don't have one common Christmas experience. From now until the big day I am going to post images that MY family associates with Christmas. I am a second generation Scotish/English Canadian from a secular family of four.
Memories of Christmas dinner in no particular order:
1. Place names
2. Turkey stuffing
3. Red wine with fowl
4. Broccoli
5. For years we had a noisy but effective electric carving knife
6. Christmas crackers - always
7. Cranberry jelly
8. A very-happy-to-be-invited guest
9. Brussel sprouts - always
10. Mashed potatoes and turkey gravy (made last thing before dinner from turkey drippings)
11. Carrots and peas
12. Rolls under a tea towel to keep them warm
13. Main feature of my family's Christmas dinner THE turkey ... .stuffed, basted and delicious. Into the oven after the gifts are opened in the morning with a mouth watering aroma filling the house all Christmas Day long.
All photos from Google Images and the collage looks really good on black.
My wife's dinner, the Blue Plate special, at Jestine's Kitchen, 251 Meeting Street, in Charleston, SC. She got fried flounder with tartar sauce, green beans, and mashed potatoes.
... dazu Kasselerkoteletts und Mettwurst, als Getränk Apfel-Cidre
Das Sauerkraut wird mit 2 Lorbeerblättern, einigen Wachholderbeeren, 3 Nelken, Salz, Pfeffer und etwas Zucker gewürzt, mit dem Fleisch und der Wurst belegt und ca. 1 Stunde bei leichter Hitze geköchelt.
***
Sauerkraut with mashed potatoes
... with kasseler cutlets *) and mettwurst **), apple cider as drink
The sauerkraut is seasoned with 2 bayleaves, some juniper berries, 3 cloves, salt, pepper and little sugar, top with meat and saussage and simmer at low temperature for one hour.
*) Kassler or Kasseler in German cuisine is the name given to a smoked and salted cut of pork. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used. It is often served with sauerkraut. The name is derived from a Berlin butcher called Cassel who first prepared the cut in the late 19th century.
**) Mettwurst is a strongly flavoured German sausage made from raw minced pork, which is preserved by curing and smoking. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is smoked somewhat but still soft and spreadable, while other northern German varieties such as the Holsteiner are harder and more similar to salami, due to longer smoking. The Low German word mett, meaning minced pork without bacon, is derived from the Old Saxon word meti (meaning food), and is related to the English word 'meat'. Mettwurst can be cooked or fried or spread on rye bread with onions and eaten raw.
(Explanation taken from wikipedia)
February 13, 2011. It's a bit of a tradition for Jen and I to cook something for each other for Valentine's Day dinner. I make the meal, and Jen takes care of dessert. This year I made shepherd's pie cupcakes. The pink "icing" is mashed potatoes with beets, and I adorned them with Jen's favourite food: broccoli.
Jen made gulab jamun, one of my favourite Indian desserts. This was definitely a good surprise!
Blogged here: vic.gedris.org/node/376
These healthy mashed potatoes got a big thumbs-up from the potato lovers in my house.
www.cookincanuck.com/2011/11/creamy-low-fat-mashed-potato...
Well, now you know the truth. It's not all foie gras and farmer's markets at the Spivack household. I hope you don't think any less of me. I started recording these more mundane food items for practical reasons. It will help me remember which brands of food are good at what stores carry them.
Those Goya burritos are pretty good. The herring wasn't. The Forkless Gourmet line is generally reliable. This is from Topps at Pavillion.
In the past I've chided a friend for preferring. He says he likes it because it's tender but I say that I don't mind chewing my food. This was tender and flavorful. The foie gras was perfectly prepared. I normally don't finish mashed potatoes because they're hardly ever worth eating at all. These were great.
Slow braised short ribs are surprisingly similar to Beef Bourguignon - but to my palate more scrumptious. With a good wine the sauce becomes a little bit sweet. The tomatoes are the perfect palate cleanser.
Homemade smashed potatoes - all butter for the texture: no cream, no milk, no nothing else.
The garlic is softer and more gentle than roasted garlic and compliments the sweetness.
Thanksgiving Lunch
I didn't eat a whole lot. This sort of meal is super filling. I made extra cranberries though, they are a favourite with us! I made Apple Pecan Stuffing, it was tasty!
Smoked meatloaf, mashed potatoes with rosemary garlic beef gravy and brocolli.
breakfast.IMG_0339-1 f
I hate the lighting in these photos but there's not much I can do about it. The lighting in our kitchen SUCKS! Oh well. This is the last one of the set because I made meatloaf and then cookies on Valentine's Day and I don't eat until all the cooking is done and the dishes are done.
Made from a recipe in Vicki's Vegan Kitchen Review
Grape and Ground Cherry Crumble Pie with Potato Pastry Crust
It gives me great pleasure to introduce to you mashed potatoes
oops i mean FOXDYE!!!!
Had some fun with some homies checking out a local Breakcore artist and supporting my homies at home bass records!!!!
Foxdye was to die for!!!!! I had so much fun and heard so many farts it was awesome!!!!!!
want your ear bulbs to melt?
click!!!!!!!!
click!!!!!!
click!!!!!!
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vvvvvvv
www.youtube.com/watch?v=6IZprtTrKCM
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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!
though i will be in turkey
i will not be eating turkey
but all my dear friends
can still eat my balls
recipe:
7lbs potatoes, 1/2 idaho, 1/2 yukon gold
parmesan cheese
milk
italian bread crumbs
oregano
garlic powder
butter
vegetable oil.
peel, boil, and mash the potatoes as you see fit.
add a generous amount of garlic, parmesan cheese, and butter.
best to use a powerful hand mixer to get them to a good consistency.
go easy on the milk and leave 'em a little thick. let them cool in the fridge.
in a bowl, mix a ton of bread crumbs (half a can), parmesan cheese, oregano, and garlic.
fill a shallow bowl with milk.
one at a time, make a 2" ball of potatoes. gently work it between your hands until it mostly coheres together.
dunk it in the milk, roll it in the bread crumbs. then carefully do that again. ensure good coverage. at this point, the ball should be structurally sound.
fill a deep, small pot with vegetable oil. leave enough room to dunk something in it. boil it. do not leave this unattended.
when it is hot enough, use a slotted spoon to dunk the ball in there for about 30 seconds, or until browned to taste. this will take longer, the more balls you make.
this recipe should be enough for 20-25 delicious balls.