View allAll Photos Tagged MashedPotatoes
As with kroketten / croquettes, a Dutch food clearly adopted from the French, hence the French name.
Seared Smoked Duck Breast and Duck Liver in Grand Marnier Sauce with Orange Zest, Garlic Bread, Creamy Mashed Potato, Fresh Fruit, and Dessert served to seat 12A (my first time upstairs in a Boeing 747) on EVA Air flight 272 en route from Ninoy Aquino International Airport (Paliparang Pandaigdig ng Ninoy Aquino, MNL) in Manila to Taiwan Taoyuan International Airport (臺灣桃園國際機場, TPE)
VeganMoFo 2014 - Carbs & Rec: Veganizing Pawnee, One Plate at a Time!
Day 15: Peruvian Deja Food Pie
www.easyvegan.info/2014/09/15/carbs-and-rec-peruvian-deja...
For Sunday dinner, my wife prepared cubed steak, fried okra, mashed potatoes with gravy and baby carrots.
We headed downtown for some barbeque at the local chain, Dinosaur Bar-B-Que. I went with the brisket and a sausage along with sides of corn and mashed potatoes. The food was okay.
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The KFC Famous Bowl was previously made with popcorn chicken. As popcorn chicken is no longer offered at KFC, it is now make with shredded chicken. The new recipe has less flavor.
Made myself some turkey tacos, yes a thanksgiving dinner in a taco:-)
Turkey breast
Yams
Mashed potatoes
Cranberry jelly
Green beans
Gravy
Corn tortillas
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.
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!
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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!
This one is Hayley's fault.
We were talking about Thanksgiving dinner and she was telling me how much she liked "can". This is of course jellied cranberry sauce from the can.
I was HORRIBLY offended by this. (kidding) I said why don't we just do the whole thing from a can?
Evil then started. Why not make everything a pre formed shape?
We present to you Thanksgiving 3000!
The question is:
Finest in Molecular Gastonomy or crap!
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
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.
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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
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.
This is for one of the stories in the Five in a Row series. The cookbook had a variety of recipes to bring the book to live through food.
Everybody knows badger loves..........mashed potatoes !!! Bodger and Badger................
www.youtube.com/watch?v=KWyss5cG9mY
I haven't heard that since I was about 10 years old !!!
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
Read about this Christmas eve dinner on my blog.
Pistachio and scallion-crusted lamb chops with twice baked garlic Parmesan mashed potatoes and dirty green beans. The plate is sauced with cabernet sauce (which the mashers unfortunately soaked up by the time I took this picture).
This main course was paired with a Bodega Norton Reserva Malbec 2004.