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Whip up some ghoulishly good fun with instant mashed 'ghost' potatoes that top a deliciously rich ground beef and vegetable casserole.
INGREDIENTS
1 lb. lean ground beef
1 medium onion, coarsely chopped
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 (12-oz.) jar home-style beef gravy
1 3/4 cups water
2 tablespoons margarine or butter
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
DIRECTIONS
1. Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2. Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Meanwhile, in medium saucepan, bring water, margarine and garlic powder to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
4. Spoon ground beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
5. Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
mmmm....salisbury-licious. you need to know that this photo does not do justice to the mashed potatoes.
(approx. 7" x 5")
Strobist Info:
- 1/250s | f/8 | ISO 100
- 580EX II @ 1/4 through Qbox 24 camera left, RF-602 wireless trigger
- White foam core board camera right
New Zealand lamb shank, first seasoned with olive oil, salt and pepper, then grilled outside on the BBQ, for about 6-7 minutes on high. Then, slow braised for six hours in Red Wine, onions, garlic and fresh rosemary. Served with garlic-romano mashed and petit Brussel sprouts.
OH WOW - was this ever DELICIOUS! I give it five gold stars! :-) The glaze was easy to prepare (just three ingredients) and was absolutely perfect with the pork. I served with mashed potatoes and broccoli.
The recipe is from Bobby Flay. Get the RECIPE
INGREDIENTS:
Unsalted butter for greasing casserole
2 1/2 cups Progresso® chicken broth (from 32-oz carton)
4 large russet potatoes, peeled, finely chopped (5 cups)
1 teaspoon salt
1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2 cup Progresso® Italian style panko crispy bread crumbs
DIRECTIONS:
1. Heat oven to 375ºF. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
2. Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
3. Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
4. Bake about 20 minutes or until golden brown.
I think I was inspired by a chip butty and while this isn't usually more sort of thing, it was a pretty good way to eat up some Thanksgiving leftovers.
This particular day the atmosphere produced some exploding clouds thanks to a very ripe environment.
"A sky without clouds is like a flower without petals" .....quote by basilly, LOL!
Smoked pulled pork wrapped in garlic mashed potatoes, breaded and fried and topped with Chipotle Aioli sauce.
Served at The Lone Star BBQ and Grill
408 South 3rd Street
St Peter Minnesota
Sunday February 8th, 2015
My wife and I had heard about this restaurant from a coworker of mine. We decided to go for a drive this afternoon to check it out on our way to Chankaska Winery in Kasota Minnesota.
On Tuesday, May 25th, 2021, I celebrated Turko de Mayo for another year. This is the 12th year I've observed it. I cooked a big turkey dinner and this is what I had for lunch today - the fifth serving from that meal. Yum yum!
There's still enough of the things I fixed for two more repeats of this plate, then it's time for the turkey vegetable soup stage.
My baby eating his mashed potatoes for the first time. And apparently he didn't want to stop at the potatoes. LOL
My Baby Made Explore Also! Yay, Jeremy!
Thanks to all for the comments thus far. :) We love it.
Pig's tongue Ratta-2-e and mashed potatoes.
Can't call it a Ratatouille as it had far to many extra things in it!!
Thank you everyone for the favourites. :O)
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.
Eid-ul-Adha is the celebration of sacrifice. During
Eid-ul-Adha we remember the spirit of Prophet
Ibrahim (peace be upon him) and how he was willing
to sacrifice the person he loved the most, because it
was Allah's (SWT) command.
---------------------------------------
"And We ransomed him with a great sacrifice."
(HOLY QURAN 37:107)
---------------------------------------
Lets establish among ourselves and obey by heart
the laws of Allah to lead a disciplined life and
lets pray for the prosperity of the whole world
and Pakistan!
Wishing you all a very Happy Eid
artwork:done by me..acrylics and mix media on cardboard
done for: my api ..this is a part of an artist book i did for her :)
uploading here: because of the heart..!! thought that's going with bakra eid..!!
this drawing style is inspired by suziblu's style..i love her work
My oldest always complains I never pack anything good for his lunch. Hope he likes it. Meatloaf IS his favorite! Hehehe! I've got a few ideas for a drink and things to go with it, but haven't made the final decision yet. Your suggestions are welcome!
Served at Brunch with Café Shawn.
Imminent Brewing Company
Northfield Minnesota
My wife and I drove down to imminent brewing this afternoon to try the brunch from Café Shawn. I've been following them on Facebook and I really liked what I was seeing on the weekly menus. We will be back, we loved the food!
TED: "This is the haggis that we are going to eat tonight. It's a real Scottish haggis and Nobby is going to cook it in the microwave because Mum says it's not safe to trust him with the oven. Dad says he'll cook the tatties (mashed potato) and neeps (mashed swede) and then Nobby will serve it up to me an' Ginger."
Burns Night, the anniversary of the birth of Scottish poet Robert Burns, is celebrated annually on 25 January.
The tradition of the Burns Night Supper was first held in 1801 by the poet's friends, five years after his death. Today, the day - otherwise known as Robert Burns Day - has become popular around the UK.
Widely regarded as the national poet of Scotland, Burns is the best known of the poets who have written in the Scots language. He also wrote in English and is regarded as a pioneer of the Romantic movement. After his death, he became a source of inspiration to founders of liberalism and socialism and greatly influenced Scottish literature.
His most recognised works include Auld Lang Syne, often sung at Hogmanay or New Year's Eve, and Scots Wha Hae, which became an unofficial Scottish national anthem.
Whisky is the usual choice of tipple on Burns Night, either malts or blends. It is traditional to pour a dram over the haggis, but most prefer not to as it changes the taste of the meat and can turn the meal soggy.
Historically, grace is said before a Burns Supper. As the main course was brought in - traditionally a haggis - the host would recite the poem Address to a Haggis.
2 1/2 cups milk
1 1/2 cups water
1/4 cup butter
1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) Green Giant® whole kernel corn, drained
1 cup shredded Cheddar cheese (4 oz)
1 can (2.8 oz) French-fried onions
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
2. Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
3. Bake 10 to 15 minutes or until cheese is melted and onions are golden.
High Altitude (3500-6500 ft): Bake 15 to 20 minutes.
Find more recipes at www.bettycrocker.com.