View allAll Photos Tagged MashedPotatoes,
Pork Chops with Cranberry Maple Pan Sauce on a bed of
skinny mashed potatoes, steamed zucchini with thyme, and
We celebrated our youngest daughter’s birthday dinner at House of Prime Rib (she chose the restaurant). It was fantastic, and I’m sure we’ll be back ! Many restaurants fail in a relatively short period of time, so the fact that this one has survived for 72 years is remarkable and a testament to their service and quality of the food. The restaurant was jam-packed at 5:00 on a weeknight, and we had made reservations months ago. (We did have to show our vaccination certificates to enter.)
My 365-2022: #26 of 365
BBQ flavored meatloaf with mashed potatoes, gravy, and green beans.
From the Corner Cafe at Tunxis Community College in Farmington, CT.
This lunch took about 5 minutes to put together, with a mini shepherd's pie I made at the same time I made a big shepherd's pie for dinner the other night. The little skewered tomato and cheese "sandwiches" were very simple -- just a slice of cheese and halved cherry tomatoes. Full post with mini-tutorial here on my blog. Extra-thick aluminum foil cups for unsupported cooking here and in my blog.
Home alone.
Searching the fridge for something easy and edible.
Found homemade mashed potatoes, and a bowl of Bolognese sauce, and a chunk of Parmesan.
Not bad.
Not bad at all.
To style mashed potatoes is a challenge. It is one of this comfortable food which taste heavenly but looks..hmm... definitely does not look stylish.
Okay, here is the dinner we had for Thanksgiving,
Turkey, Homemade Stuffing, Mashed Potatoes, Gravy, Broccoli Rice Casserole, Cranberry Thanksgiving Salad, Green Bean Casserole, Pineapple Fluff, Green and White Salad, Fresh Vegetables and dip, and Dinner rolls. For desset- Traditional Pumpkin Pie, Graham Cracker Pie, and Pumpkin Cheese Cake. No one went away hungry.
Don't forget the football game!
INGREDIENTS:
1 cup hot water
1/4 cup milk
2 tablespoons butter or margarine
1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
1 tablespoon chopped fresh chives, if desired
1/2 cup bite-size cheese crackers
1/4 cup shredded Cheddar cheese (1 oz)
2 tablespoons butter or margarine, melted
DIRECTIONS:
1. Heat oven to 375°F. In ungreased 1-quart casserole, mix hot water, milk, 2 tablespoons butter and the mashed potato mix. Cover with plastic wrap, turning back one side to vent steam. Microwave on High 2 to 4 minutes or until moistened.
2. Whip potatoes with fork until fluffy; stir in chives. Smooth top of potato mixture with rubber spatula.
3. Crush crackers. In small bowl, mix crushed crackers, cheese and 2 tablespoons melted butter; sprinkle over top of potatoes.
4. Bake 10 to 15 minutes or until potatoes are hot and topping is crisp.
She took my picture for a staff page...so I took her picture back...you know, an eye for an eye type thing...
Special: Grilled pork chop topped w/mango pepper jelly glaze -served on homemade mashed potatoes and garlic green beans
Inspired by a recipe on the internet (www.sussex.ac.uk/wellbeing/eatingwell/recipes/potatoandch...) and some ingredients I had in the fridge/cupboard, I decided to give this a try:
CHICKPEAS:
Using dried chickpeas soaked overnight, I put them in a little pot with a clove of garlic (peeled and de-germed) and two little bay leaves, covered them with water, and simmered for about 20 minutes. I drained them (saving the water for soup stock), removed the bay leaves, and set aside.
MASH:
I skinned the celeriac (until only white was left), chopped it and 4 small potatoes into 1" (2.5cm) pieces, put them in a pot, covered with water, and simmered until nice and soft. Drained them, added a splash of cream and a good pat of butter, mashed them all up, set aside.
SAUCE:
Meanwhile, on another heat source, I sautéed 1/2 white onion, 1 big clove of garlic (finely diced), a finely diced chilli, in a good splash of olive oil, and once the onion translucent, added 3 diced fresh tomatoes, seasoned it all with salt, a splash of Maggi sauce, and a bit of sage. I added a couple of secret ingredients — not really secret, just hard to find — 'Ozzie Outback Seasoning', and GFresh 'New York pepper'. Added a good splash of V8 juice (forgot the tomato paste, which would have been nice), a splash of dry sherry, a good tbsp of turmeric, a tsp of curry powder (for depth), and let the whole lot cook down into a nice thick sauce, stirring often to prevent sticking and burning.
Fry 5 slices of fake (vegetarian) 'bacon', stack, and chop into 1cm bits. Add to the sauce, along with the chickpeas, so that the flavours blend.
So, now!
Take a nice gratin dish (mine happened to be a Le Creuset 23cmx29cm cast iron, which is a nice size), oil it; I used olive oil, but I suppose any oil you like would do.
Add the mash, and mush it around to make a 'well' or flat, hollowed-out portion, in the centre, leaving maybe a centimetre of mash exposed around the edge. Add the sauce/chickpea mixture. Smooth it out, so it's about level (or a little less) than the edge of mash.
Sprinkle grated cheese — I used 'Extra Tasty' cheddar, but Parmesan or something else you like would do just as well — over the top in a thin layer, and sprinkle with a bit of smokey paprika.
Pre-heat an oven to 200°C (390°F) and put the dish in for ±10 minutes.
Warm your plates (maybe on top of the oven while the dish is heating?) and serve with a nice big flat serving spoon (like the one in the image) or spatula.
I hope you make lots of variations on this dish, and that I've helped you enjoy! :-)
INGREDIENTS:
1 lb extra lean (at least 93%) ground beef
1/2 cup sliced green onions
1 cup Old El Paso® Thick ‘n Chunky Salsa
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1 can (11 oz) Green Giant® Mexicorn® corn, drained
1 pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box)
1 1/3 cups water
2 tablespoons butter or margarine
1 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
1 medium tomato, sliced into thin wedges
Tortilla chips, if desired
DIRECTIONS:
1. In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
2. Meanwhile, in 2-quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until bended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.
3. Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.
Baked Trader Joe's turkey breast tenderloin with Trader Joe's Brussels sprouts, Trader Joe's mashed potatoes, Trader Joe's gravy, and Trader Joe's Everyday Seasoning. The only thing not Trader Joe's is the Saint Lucifer Spice I added to the turkey.
If I had known it would take a couple of overnights to defrost a couple of tenderloins, I'd have had Thanksgiving dinner on Thanksgiving instead of Saturday.
Yes, The Plate is back. Gush away.
With grilled asparagus, Yukon mashed potatoes, and Kansas City BBQ sauce.
Delivered from J. Gilbert's Wood-Fired Steaks & Seafood in Glastonbury, CT.
Dinner on my flight with Air France from New York, JFK to Paris, Charles de Gaulle.
Meny:
Edamame and pastrami
Sauté of beef served with balsamic vinegar sauce, mashed potatoes, vegetables
Cheese
Entrements
Chocolate raspberry cake
Red wine: Vin de Pays d'Oc 2009 La Baume
Well Mr. Kawasaki, this is all I had to work with, Gawd only knows when I'll make it to my folks' house to get a better kid pic but for now this is it.
However, this is my favorite picture of all time because it's the only one I have of my Grandma Betty Sullivan's restaurant in New Castle, Indiana. She had a great big house and in the house she ran a restaurant. People would come through the back door, in through the kitchen and out in this area here where the tables were. I was the jukebox kid, learning my letters and numbers by putting the nickels in the jukebox for the customers. My aunts were the waitresses and helped Granny in the kitchen.
The county sheriff and his men had their own little table in the kitchen itself and they would come in and just grab plates and spoon their supper right out of any assortment of pots and frying pans.
I do remember the front door was ALWAYS locked and it was a big commotion if someone knocked on the front door, for it was always the dreaded MEN IN SUITS. I was scared to death of these men, but Granny Betty sure wasn't, she would chase them off the porch and out of the front yard with her big cast iron skillet.
She passed away when I was 8 years old, right after I got my ashes on Ash Wednesday at my Catholic school. I was completely devastated because she was my world and I was hers. There was always laughter and love and friends and family in that house and I'm sure I'm the woman I am today because of her.
So my dream is to one day own a little diner, name it Dead Betty's in her honor and for her wicked sense of humor and feed everyone comfort food and fried goodies and be surrounded with love and laughter, friends and family.
Oh and the dreaded MEN IN SUITS?..I found out about 25 years later during an after Thanksgiving meal story telling time, that those men were either with the Zoning Board or the Health Department because what she was doing was totally illegal, running a full blown restaurant right out of her own home.
Bless her heart.
Okay the next five kids I tag will be:
Georgie_grrL
anniebluesky
favorite waste of time
Eric T. Funk
mquest foto
There once was a young
rainbow trout
whose future filled him
with doubt.
He was eaten by Todd
who usually ate cod
After Todd's bait got caught
in his snout.
Pork kidneys served with a vegetable stir fry and mashed potatoes.
As it's gone cooler we did eat it inside and of course it was a meal. Plus we ate if off plates like everyone else does not out of a dish.
Ingredients:
3 cups boiling water
1 1/2 cups milk
1/2 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 package (8 oz) cream cheese, cut into cubes
1 teaspoon garlic salt
1/4 teaspoon pepper
4 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
Gravy or chopped fresh parsley, if desired
Directions:
1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream and cream cheese with wire whisk until blended. Add garlic salt, pepper and mashed potatoes (dry); mix just until blended.
2. Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.
3. Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, a couple tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.
Stove-Top Directions: In 4-quart Dutch oven, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and mashed potatoes (dry); whip with fork just until moistened. If potatoes become to thick, stir in additional milk, a couple tablespoons at a time.
"Erin Go" Burger | Irish Whiskey-Grilled Beef Burger with Irish Cheddar, Irish Bacon, Grilled Tomatoes, Scallion-Mashed Potatoes, Guinness Beef Gravy