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What Is The Best Mashed Potato Recipe? - Yahoo Recipe Search
AllrecipesThe parsley is what makes these potatoes green. This is my mother-in-law's recipe. It is a very fast and easy way to make better-than-mashed potatoes!Food.comWith only three ingredients salt, potatoes and extra virgin olive oil, and you are rewarded with a divinely creamy and buttery dish of mashed potatoes. Yukon Gold potatoes have a naturally unique buttery flavor with no butter added! Ordinary salt is one of the ingredients here. Use any salt you like, but (imo) great salt will give even more great flavor! I can't wait to try this with different varieties of salt to discover the differences. I think this recipe leaves lots of room for experimenting with flavored or infused extra virgin olive oil and various salts. Experimenting is half the fun! Let me know what you use please. I am so interested! I do not know much about Kosher or Jewish food and cooking but I think these might even work well there as well. Discovered in Gourmet Magazine, Paris! 9/2008.YummlySimple marinade. Flavorful chops. Your next favorite pork recipe is made with Italian salad dressing! Use a store-bought brand or homemade dressing for this easy grilling recipe. It's perfect for either a cozy Sunday supper or a quick weeknight dinner. For a casual meal, serve with potato salad, salad, and rolls, or opt for an elegant meal of Italian pork chops, green beans, mashed potatoes, and rustic Italian bread. If it's not grilling weather, a grill pan on the stovetop will do the trick. If this is your first foray into pork chops, there are a few things you should know before you get started — but don't let that intimidate you! We've all been beginners and trust us, chops are easy to work with. ### Bone-In Pork Chops Vs Boneless Pork Chops Pork chops are cut from the loin. If you're looking at the body of a pig, it's the meat that you would get from the back. Lengthwise, it lies between the shoulder and the leg (where we get ham), and crosswise it only extends to where the belly (where we get bacon!) begins. This is where we get rib chops — that's probably what you think of when you hear "pork chops." They have the curved bone that runs along the meat. Boneless pork chops are just rib chops without the bone. Boneless chops aren't quite as flavorful as the bone-in chops because there's less fat and connective tissue, but they're both delicious. ### Cooking With Chops We love our grilled pork chops, but pork chops can be baked or thrown into a slow cooker for that set-it-and-forget-it technique that saves us a few headaches when we're planning meals. Here are a few tips for each method. ## Slow Cooker Pork Chops There are dozens of awesome slow cooker recipes to try but the slow cooker may not be the best way to cook pork chops — the pork shoulder is a better cut for slow cooking but that doesn't mean you can't do an overnight marinade with your chops before gently cooking them on low for a few hours (depending on the recipe you are using). However, make sure you brown the meat before you toss it in the fun cooker. ## Baked Pork Chops This dinner recipe works well for baking if you don't have access to a grill. It's best if you sear the chops on the stovetop first and then finish them in the preheated oven at 350 degrees Fahrenheit for about 25 minutes and the internal temperature reaches 145 degrees Fahrenheit. ### Other Types Of Dressings To Use While this dish uses Italian-style salad dressing, you can apply this method using other types of dressings (except for dairy-based dressings). For a sweet and spicy Asian pork chop, use an Asian dressing like sesame ginger, or Teriyaki.Food.comFor some reason I could never make potato pancakes from leftover mashed potatoes.But when I tried this recipe in 2007 Taste of Home Cookbook, that was sent to them from Marlene Harguth of Maynard Minnesota I knew I had found a winner. This recipe was made as written,but I think it would be really good with some finely chopped onion and some ground black pepper. I recently made this again and added what was optional onion, now the onion isn't optional. It's much better with the onion. Submitted to "ZAAR" on February 9th, 2009.Food.comI FINALLY got this from my mom, it is an old family recipe. It can get pretty hot so be careful with the hot pepper seeds. I had to make up the amounts as my mom never measured anything so these are just suggestions really. Just kind of eyeball it, there is no right or wrong amount - if you like more carrots and less bell pepper that is what you want to do. I love to kind of mash my potatos and carrots together when I eat it - yummm. It's even better (and hotter) the next day.Food.comDelicious appetisers made basically with mashed potatoes and feta cheese and flavoured with lemon juice and dill. When I've made these, I've made small appetiser size polpettes, but they could be made larger and served as a delicious side dish with kebabs or any grilled meat or fish. I've adapted this recipe from a recipe I found in 'The Taste of Greece' and I'm posting it for the 2005 Zaar World Tour. I made these probably two years ago, well before discovering Zaar, so although I had made a note of my modifications to the original recipe, I did not make a note of the preparation and cooking times, so what appears below are my guesstimates. All I remember is that they were very easy to make, delicious, devoured with enthusiasm by those to whom I served them, and that I was intrigued that I hadn't previously come across this recipe anywhere else. Nor have I seen it anywhere since then!EpicuriousSage is to turkey what cinnamon is to apples; they go together like bread and butter. The seasoned butter on this bird is a bright and herbal mix of chopped sage leaves and fresh orange and lemon zest, which bathes the breast with the essence of the Thanksgiving aroma. For the all-important gravy, we offer two homemade options for stock, as well as store-bought chicken broth. We can't rave enough about the gravy made from the brown turkey stock. Trust us when we say it produces the most soul-satisfying sauce, and because it's not dependent on the giblets from your turkey, it can be made weeks ahead and frozen. If you're hosting a smaller group for Thanksgiving this year, such as a group of four, or perhaps even just the two of you, we suggest forgoing the whole bird for a [turkey breast](/recipes/food/views/51137810) with the same prep. _**Editor's Note:**_ This recipe is part of our _Gourmet_ Modern Menu for Thanksgiving for 2 or 20\. Menu also includes: [Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad;](/recipes/food/views/51138000) [Mashed Potato and Cauliflower Gratin;](/recipes/food/views/51138010) [Cabernet-Cranberry Sauce with Figs;](/recipes/food/views/51138020) [Challah, Sausage, and Dried Cherry Stuffing;](/recipes/food/views/51138030) and for dessert, [Apple Crostata with Spiced Caramel Sauce](/recipes/food/views/51138040) .YummlyThe best thing about grilled salmon? You barely need to do a thing. Even a little bit of effort can pay off in a big way, flavorwise. In this easy grilled salmon recipe, the secret is in the sauce — just butter, lemon juice, chives, and garlic — which cooks in a pan while the salmon is grilling away. The technique itself is fairly universal, so feel free to swap out salmon for halibut or trout, or try other seafood, like shrimp or scallops. But let’s be honest — it's hard to beat super fresh, in-season salmon. ## How To Choose Perfect Salmon Fillets If it’s summer, you’re in luck — that’s when Pacific salmon is in season. (Atlantic salmon, on the other hand, is almost always farmed. We can argue about the virtues of fresh versus farmed salmon another time). There are six types of Pacific salmon — the most common of which are Chinook (a.k.a king), coho, and sockeye. Take your pick, they’re all wonderful grilled. Look for the label "Alaskan wild-caught" for a healthy, sustainable choice. When picking salmon fillets, the key is to use your senses. Does it smell like… anything? It really shouldn’t. Does it look firm throughout? The color can vary, from almost ruby red to a light pink-orange sherbet, but it should be bold. Any browning should also be avoided. Is it firm to the touch? (Gushy is never good). If all those are in order, the taste should be on point. Just be sure to get fillets of equal size so the cook time will be consistent. ## Which First — Skin Side Up Or Skin Side Down? It’s a given that you should leave the skin on if you're going to grill salmon. (Really, even if you don’t like to eat the skin, the only time you'll want to remove the skin during cooking is when you poach.) But the ever-present question is, skin side up first or skin side down? In the skin side down camp, you have Mark Bittman — and plenty of others. The idea is that the skin keeps the salmon fillets from cooking too quickly or sticking to the grill grates. When you grill salmon skin side down, you get deliciously crispy skin, but also potential flare-ups. In the skin side up camp, you have Cooks Illustrated. Using this cooking method, you place salmon on the grill while it's still raw, so it won’t flake and the grill marks come out perfect. Well-cooked salmon (not well-done, mind you) will lift easily from the grill. ## Beyond Olive Oil All you really need to season salmon fillets is kosher salt, black pepper, and olive oil with a squeeze of lemon juice, for good measure. In this grilled salmon recipe, we’re using a simple olive oil-based dressing; but don't be afraid to get creative! Salmon is so versatile. Try adding [herbs and lemon](https://www.yummly.com/recipe/Grilled-Citrus-Herb-Salmon-1856187 ), [tomato and basil](https://www.yummly.com/recipe/Grilled-Salmon-With-Tomatoes-_-Basil-2431189 ), [mustard and tarragon](https://www.yummly.com/recipe/Grilled-Salmon-With-Mustard-Sauce-2430681 ), [soy sauce and brown sugar](https://www.yummly.com/recipe/Grilled-Soy-Brown-Sugar-Salmon-in-Foil-2447624 ) cooked in a foil packet, or experiment with a flavorful marinade and [avocado salsa](https://www.yummly.com/recipe/1_-Grilled-Salmon-With-Avocado-Salsa-1593226 ). Be bold, and find your favorite way to cook salmon! ## What To Pair With Grilled Salmon Fillets Since salmon cooks so quickly — 10 minutes, tops, over medium heat on the gas grill — and prep time is almost nothing, you want easy sides that come together fast. Two salmon sides we recommend are [mashed potatoes](https://www.yummly.com/recipe/Roasted-Garlic-Mashed-Potatoes-2258492 ) and [tomato salad](https://www.yummly.com/recipe/5-Minute-Tomato-Salad-1304808 ). For a lighter side, try this simple [arugula, feta, and summer squash](https://www.yummly.com/recipe/Raw-summer-squash-salad-with-arugula_-feta_-and-herbs-309469 ) salad or grilled veggies alongside. For an Asian feel, try rice and [Asian-style kale](https://www.yummly.com/recipe/Asian-Style-Kale-1816845 ) with a simple soy sauce dressing.Food.comThis is a quick recipe I make anytime I can't decide what I want for dinner. Sometimes I vary it with more veggies or sour cream depending on my taste that day. I also adjust the liquids to make the amount of gravy/sauce I want - which is a lot so I tend to be more heavy handed than I wrote this for. Adjust to your personal taste. ;) I usually serve it over pasta, but it goes great with mashed potatoes as well! My kids love it and so do my friends and family. **Last time I made this I omitted the broth and increased the red wine - turned out great - just seasoned to taste. I added a tbsp of Tony Cachere's Cajun Brown Gravy mix to the sauce in place of the corn starch and salt. See pics! Yummy!! Great one to experiment with to your tastes!!
