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Post by greyhoundlover on Nov 24, 2009 6:11:13 GMT -5
Creamy Corn Mashed Potatoes
Ingredients: 6 ears fresh corn on the cob 1 1/2 cups heavy cream 8 Idaho potatoes (5 pounds), peeled and quartered 1 clove peeled garlic, smashed 4 ounces butter 1/4 cup sour cream Kosher salt white pepper 1/2 cup finely sliced chives
Directions: Remove the corn kernels from the cobs and set aside. There should be about 8 cups of corn kernels. Break the cobs into thirds and place them into a pot with the cream. Bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat and allow the cobs to steep in the cream for 10 minutes. Strain and set aside. Cook the potatoes and garlic in boiling, salted water until tender. Drain the potatoes, reserving a cup of the liquid. Sauté the corn kernels in 1 tablesthingy of butter, season with salt and pepper, and cook for 6 to 8 minutes. Transfer half of the corn kernels to a blender along with the cream and about 1/4 cup of the potato water and puree until relatively smooth. Melt the remaining butter until it begins to brown lightly and begins to smell nutty. Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan. Whip the potatoes in a mixer with the paddle attachment with the blended corn-cream, browned butter and sour cream. Add additional potato cooking water as needed. Fold in the remaining corn kernels, season with salt and white pepper and mix in the chives
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Post by froggi999 on Nov 24, 2009 7:17:29 GMT -5
Perfect Mashed Potatoes Recipe Print Options Print (no photos) Print (with photos) Ingredients 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise 1/2 teasthingy salt 4 Tbsp heavy cream 2 Tbsp butter 1 Tbsp milk Salt and Pepper A potato masher
Method 1 Put potatoes into a saucepan. Add 1/2 teasthingy salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong sthingy to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Serves 4.
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Post by stealth3si on Nov 24, 2009 8:41:05 GMT -5
Smoked Cheddar Mashed PotatoesSmoked cheddar cheese adds flavor to these delicious mashed potatoes. Make these smoked cheddar mashed potatoes for a special dinner or holiday meal. Ingredients: * 2 pounds baking potatoes, peeled and cut into 2-inch pieces * 8 ounces smoked Cheddar cheese, shredded * 2/3 cup half-and-half * 3 tablesthingys butter * 1/4 teasthingy freshly ground black pepper * 1/2 teasthingy salt, ot to taste * Fresh chopped parsley or chives, optional Preparation:Put potatoes in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and boil for about 20 minutes, or until potatoes are fork tender. Drain well and transfer to a large bowl. Mash the potatoes with the shredded cheese. Warm the milk with butter in a saucepan or in the microwave. Add to the potatoes along with the pepper and salt, as needed. Add more milk if necessary and mash or beat until smooth. Sthingy into a serving bowl and sprinkle with fresh chopped parsley or chives, if desired. Serves 6.
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Post by ybnrml2 on Nov 24, 2009 10:31:57 GMT -5
Rustic Garlic Mashed Potatoes
Yield: Makes 5 servings
Ingredients:
2 pounds baking potatoes, unpeeled and cut into 1/2-inch cubes 1/4 cup water 2 tablesthingys butter, cut in 1/8-inch pieces 1-1/4 teasthingys salt 1/2 teasthingy garlic powder 1/4 teasthingy black pepper 1 cup milk
Preparation:
Place all ingredients except milk in slow cooker; toss to combine. Cover; cook on LOW 7 hours or on HIGH 4 hours. Add milk to potatoes. Mash potatoes with potato masher or electric mixer until smooth.
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Post by youngsteph1988 on Nov 24, 2009 12:56:48 GMT -5
*****GOAT CHEESE MASHED POTATOES***
Semi-Homemade Cooking 2 by Sandra Lee
servings 6 prep time 10 minutes cooking time 10 minutes 2 pounds white potatoes, peeled and quartered 4 ounces goat cheese 4 tablesthingys butter 3/4 to 1 cup evaporated milk, Carnation® Salt and white pepper
1. Place peeled and quartered potatoes in a large pot and cover with cold water. Bring to boil over medium-high heat. Reduce heat. Simmer until fork tender, about 10 to 15 minutes; drain.
2. Transfer potatoes to a large mixing bowl. With an electric mixer on low speed, break up potatoes Add goat cheese, butter, and 1/2 cup evaporated milk. Whip potatoes on medium speed until smooth. Add evaporated milk to reach desired consistency. Season to taste with salt and white pepper.
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Post by ccol609 on Nov 24, 2009 17:55:51 GMT -5
Mashed Potatoes
2 pounds russet potatoes (about 4 medium), peeled and cut into large chunks 1 1/2 teasthingys kosher salt, plus more as needed 4 cloves peeled garlic, smashed 1/4 cup unsalted butter 3/4 cup whole milk Freshly ground black pepper
In a large saucepan, combine the potatoes, 2 teasthingys salt, garlic and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and garlic leaving just enough water in the pan to cover the bottom.
Return the potatoes and garlic to the pan. Add the butter and mash until melted. In the microwave, heat the milk until just hot, but not boiling. Stir into the potatoes and season with salt and pepper, to taste. Serve immediately.
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Post by siinnderella on Nov 24, 2009 18:03:34 GMT -5
Garlic Smashed Mashed New Potatoes Recipe
If you haven't yet, you simply must try smashed potatoes. The method leaves large chunks amongst a chunky "gravy" flavored with garlic, butter, cream, chives, and bacon bits. This allows the flavor of the potatoes to shine through while still getting the benefit of a mashed potato-type dish. Smashed potatoes are all the rage in restaurants these days, and easier to make than mashed potatoes. Recipe is easily multiplied.
Prep Time: 10 minutes Cook Time: 15 minutes Ingredients: •2 pounds unpeeled baby red potatoes, cut in half if large •6 cloves garlic, halved •2 Tbsp butter •2 Tbsp heavy cream •1/4 cup chicken stock •Salt and freshly ground black pepper to taste •1/8 cup chopped chives •2 Tbsp bacon bits Preparation: Gently boil red potatoes and garlic in salted water until tender. Drain.
Using the back of a large sthingy, smash each potato once so the pieces are very large and chunky. Add butter, cream, chicken stock, salt, and pepper. Stir gently to combine. Fold in chives and bacon bits. Gently reheat if necessary. Serve hot.
Yield 2 to 4 servings
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Post by Squishlyn on Nov 24, 2009 23:12:46 GMT -5
11/25 -
Turkey Stuffing
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Post by ybnrml2 on Nov 25, 2009 0:00:57 GMT -5
SAVORY CRANBERRY STUFFING
1 c. chopped celery 1 c. chopped onion 1/2 c. butter 1 (16 oz.) can whole berry cranberry sauce 2 tbsp. chicken instant bouillon 12 c. dry bread crumbs, about 16 slices 1 c. chopped pecans 2 tsp. poultry seasoning 1 tsp. rubbed sage 3 c. hot water
Or 6 chicken bouillon cubes
In large skillet, cook celery and onion in butter until tender. In small saucepan, over low heat, cook and stir cranberry sauce and bouillon and 1/2 cup of the water until bouillon dissolves. In large bowl, combine remaining ingredients; add celery and cranberry mixtures. Mix well. Loosely stuff turkey just before roasting if desired, or place stuffing in greased baking dish and bake at 350 degrees for 30 minutes. Refrigerate leftovers.
This is a delicious and probably would make a good, different potluck dish (in casserole form). Makes about 2 1/2 quarts.
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Post by greyhoundlover on Nov 25, 2009 5:41:21 GMT -5
Sausage and apple stuffing
8 cups cubed white bread (about 16 slices) 1 pound pork sausage 1 large onion, diced 2 large apples, peeled, cored, and chopped 1/2 cup water 1 teasthingy salt Preparation: Spread bread cubes on large cookie sheets; place in a 250° oven for 10 minutes, until dry. Remove from oven and set aside. Brown sausage in a skillet; breaking up larger pieces. Cook until no longer pink, fully cooked. With a slotted sthingy, remove sausage to a large bowl and combine with bread cubes.
Pour off all but 1 to 2 tablesthingys of drippings from skillet. Add onions; sauté until tender. Stir in water and apples; heat to boiling. Pour over bread and sausage mixture; add salt; toss lightly until evenly moist. Makes enough to stuff a 10 to 12-pound turkey.
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Post by jennlk84 on Nov 25, 2009 8:00:49 GMT -5
Mom's Turkey Stuffing Recipe
Ingredients
* 1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups) * 1 cup walnuts * 2 cups each, chopped onion and celery * 6 Tbsp butter * 1 green apple, peeled, cored, chopped * 3/4 cup of currants or raisins * Several (5 to 10) chopped green olives (martini olives, the ones with the pimento) * Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock) * 1/4 cup chopped fresh parsley * 1 teasthingy poultry seasoning or ground sage (to taste) * Salt and freshly ground pepper (to taste)
Method
1 If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.
3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.
4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
Serves 8-10.
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Post by froggi999 on Nov 25, 2009 8:05:56 GMT -5
Old-Fashioned Bread Stuffing
A turkey must always be completely thawed before stuffing. It should be stuffed just before it goes in the oven. Never stuff a turkey the night before.
1/2 cup Butter or margarine 1-1/2 cups chopped celery 1 cup chopped onion 1/2 cup chopped fresh parsley 1 pound dry bread cubes 1-1/2 tsp. salt 1/4 tsp. pepper 1 T. sage 1 cup turkey or chicken broth Preparation - Melt the butter in a large frying pan. Add the onion and celery and cook until barely tender; do not brown. Stir in the fresh parsley. Cook for another minute or two. Remove from heat and set aside. do not brown. Place the bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss until well mixed. Add the broth and blend well.
To bake the stuffing in the turkey - Sthingy the mixture loosely into the turkey cavities. Bake in a preheated oven at 325º, using the turkey roasting timetable as a guideline, then use an accurate instant-read meat thermometer to check the temperature of the inner thigh. It should be 180º. Next, insert the thermometer into the center of the stuffing. The temperature should be 165º.
To bake the stuffing separately - Place the stuffing mixture in a buttered casserole dish. Cover and bake in a preheated oven at 325º for about about 40 to 45 minutes.
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Post by siinnderella on Nov 25, 2009 14:28:20 GMT -5
Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing
Makes 10 to 12 servings
INGREDIENTS: 1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips 4 cups chopped onions 3 cups chopped celery 1 cup chopped dried apples 1 tablesthingy chopped fresh thyme 1 1/2 teasthingys dried rubbed sage 2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages) 1 3/4 cups (or more) low-salt chicken broth 2 tablesthingys (1/4 stick) butter, melted
METHOD: Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted sthingy, transfer bacon to large bowl. Pour off all but 2 tablesthingys drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts.
Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.
To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Sthingy remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
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Post by GreenConverse on Nov 25, 2009 16:03:33 GMT -5
Santa Fe Christmas Turkey Stuffing
Ingredients:
* 1 pound kielbasa or other smoked sausage, halved lengthwise and cut into 1/4-inch slices * 4 cups chopped onions (about 2 very large) * 2 cups chopped celery * 1 1/2 cups chopped pecans (a 6-ounce can) * 1 stick (1/2 cup) unsalted butter * An 8-ounce package herb-seasoned stuffing * Buttermilk corn bread or 3 cups packaged corn bread stuffing * 2 tablesthingys crumbled dried sage * 1 1/2 cups chopped fresh parsley leaves * three 4-ounce cans green chilies, chopped, or 5 to 7 fresh poblano chilies, roasted and peeled and chopped, or to taste * 1 cup chicken broth, or to taste
Preparation:
In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted sthingy to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl. In the skillet sauté the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Makes about 14 cups, or enough to stuff a 12-to 16-pound turkey with plenty to cook separately for those who like their stuffing less sinfully rich.
To Roast Peppers Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
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Post by stealth3si on Nov 25, 2009 17:42:04 GMT -5
Easy Turkey Stuffing Recipe for Your Thanksgiving MenuNothing beats delicious bread turkey stuffing for Thanksgiving or Christmas. Photo credit- David Lat Traditional Thanksgiving Recipes - Bread Stuffing RecipeThis turkey stuffing recipe serves approximately 10 people and will stuff a 12 pound turkey at the most. Ingredients:1 loaf French bread or 14 oz. bag of bread croutons 2 cups chopped onion 1 1/2 cups chopped celery, including the leaves 1/2 cup butter 1 egg, beaten 1-2 cups chicken broth, depending upon preference 2 tsp. sage 2 tsp. poultry seasoning 1 tsp. marjoram 1 tsp. salt, or to taste 1 tsp. pepper, or to taste 1/2 tsp. thyme optional - 1 or 2 tart apples such as Granny Smith, peeled and chopped If using French bread, tear into pieces. Toast the bread in the oven at 200 degrees Fahrenheit until firm, about 20 or 30 minutes. If using croutons, you can skip this step. Melt butter over medium heat on the stove in a large skillet. Add the onions, celery, and optional apples. Cook until onions become soft. If not using apples, the onions and celery can be mixed in with the rest of the ingredients without cooking them first. This saves a step and some time. The onions and celery will be more crunchy, which I actually like. Put the toasted French bread pieces in a large mixing bowl. Add the celery and onion mixture. Then add all of the seasonings. Mix well. Next, slowly pour in the chicken broth about 1/3 cup at a time so that the mixture doesn't become too soggy. Mix with a fork. Don't get the stuffing too wet. Add the egg and mix well. This Thanksgiving turkey stuffing recipe can be made ahead and put in the refrigerator for the next day before cooking or stuffing. This recipe can be used in the turkey or baked by itself at 350 degrees Fahrenheit for approximately 40 minutes. To cook this bread stuffing recipe in a slow cooker, gently transfer it to a greased slow cooker. Then cook for 1 hour on high, then turn down to low for 2-3 hours. Check it about once an hour. Stir and add more broth, if needed.
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