CROCK-POT MASHED POTATOES
This is a great method of making mashed potatoes for a crowd. It seems like I'm always short on time (or a burner) when it comes to last minute side dishes during the holidays, so this method is a big help.
TO FEED A BIG CROWD
5 pounds peeled potatoes cut into 1" cubes
1 cup water
1/2 cup butter cut into small cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 to 1 1/2 cups HOT half and half (divided)
In either case, spray the crock-pot with cooking spray and put your raw cubed potatoes and butter pieces in the crock-pot.
Mix the water with the salt and pepper and pour it over the potatoes and butter pieces:
5 pounds peeled potatoes cut into 1" cubes
1 cup water
1/2 cup butter cut into small cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 to 1 1/2 cups HOT half and half (divided)
The ABOVE ingredients will take a large
(7 quart) crock-pot:
If you are just feeding a family of 6, cut the above ingredients in HALF and
it in a
4 quart crock-pot:
Mix the water with the salt and pepper and pour it over the potatoes and butter pieces:
Cover with a lid and cook on high for 4 hours (or till tender). TIP: If you put a couple of potholders on the top of the crock-pot lid (as shown in the above photos), then the potatoes will be cooked in 3 hours instead of 4.
After the potatoes are tender, DO NOT DRAIN. Give the potatoes a rough mash with a hand held potato masher first, then add one cup of HOT half and half and finish whipping them with a hand held electric mixer (right in the crock-pot). Add the final half cup of half and half if you think the potatoes need it.
These mashed potatoes can be kept on the warm setting of the slow cooker for up to two hours.
Even if your crock-pot doesn't have a warm setting, you can still keep these mashed potatoes hot by covering the whole crock-pot with a heavy towel. They will stay hot for quite a while.
ENJOY !!
RUMS #46/14
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YUMMY POTATO SIDE DISH
If you are looking for a new way to cook potatoes, I hope you will try this recipe. It is not only EASY, but it is oh so tasty and a very nice change from baked or mashed potatoes.
This recipe would also be wonderful for a potluck or buffet because you can make a huge batch AND they stay hot for a long time; they are also very tasty at room temperature !!
2 pounds of Yukon gold potatoes (washed and dried)
4 tablespoons melted butter
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon black pepper
Cut the potatoes into 1" thick slices and put them in a bowl. Mix everything else together and pour over the potatoes, coating well.
Spray a baking pan (that has a lip) with cooking spray and then lay the potatoes in the pan, cut side down and don't let the slices touch each other.
Bake in a preheated 450° oven for 20 minutes. Flip the potatoes over and bake for another 20 minutes.
This recipe would also be wonderful for a potluck or buffet because you can make a huge batch AND they stay hot for a long time; they are also very tasty at room temperature !!
2 pounds of Yukon gold potatoes (washed and dried)
4 tablespoons melted butter
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon black pepper
Cut the potatoes into 1" thick slices and put them in a bowl. Mix everything else together and pour over the potatoes, coating well.
Spray a baking pan (that has a lip) with cooking spray and then lay the potatoes in the pan, cut side down and don't let the slices touch each other.
Bake in a preheated 450° oven for 20 minutes. Flip the potatoes over and bake for another 20 minutes.
ENJOY !!
BEST TURKEY GRAVY EVER !!
There are three reasons we LOVE this turkey gravy. First of all, it is rich, savory and has a delicious concentrated turkey flavor (the kind that you CAN NOT get from a package or a jar). Secondly, you can make this gravy a day ahead of time and escape those "last minute" holiday scheduling conflicts or the dreaded "I need just one more stove burner" issues. Thirdly, the recipe makes enough for a big turkey dinner AND enough for those scrumptious "day two" hot turkey sandwiches!!
It may sound like this recipe makes a ton of gravy, but don't forget that the liquid "cooks down" for an hour, so actually you'll end up with about 5 cups of good rich gravy, which is just perfect.
6 turkey wings (or 4 turkey drumsticks)
2 small onions (or 1 large) peeled and quartered
1 cup water
2 quarts turkey broth (divided) (chicken broth will work in a pinch)
1 cup chopped carrot
1 cup large chop celery
1/2 teaspoon dried thyme leaves
1/2 to 3/4 cup all purpose flour (see note below)
2 tablespoons butter
1/4 teaspoon black pepper
*(note don't add salt until the end)
Put the turkey wings (or drumsticks), quartered onions and 1 cup of water in a large baking pan. Make sure the pan is big enough so that the wings are not on top of each other.
Bake in preheated 400°F oven for 1 1/2 hours or until wings are nice and golden.
Put the turkey and onion into a large soup pot. Add 1 cup of water to the original baking pan and stir/scrape up all of the baking bits stuck to the bottom of the pan. Pour it all over the meat in the soup pot.
Add 6 cups of turkey broth to the soup pot, along with the carrot, celery and dried thyme leaves. Make sure the "browned" side of the wings are down in the broth. Bring it all to a boil, then reduce the heat to a SLOW SIMMER and cook UNCOVERED for 1 1/2 hours.
NOTE: Turkey broth is the best for this recipe if you can find it. Locally, I've found it at Walmart, Carrs and Three Bears. If you can't find it, just use chicken stock.
After the broth has simmered for 1 1/2 hours, remove the meat from the broth (it can be saved for a different use if you want to, but you won't need it for the gravy).
Strain the broth (throwing away the veggies) and return broth to soup pot. Bring the broth to a gentle boil.
Whisk the flour into the remaining 2 cups of chicken broth until smooth and gradually whisk it into the simmering turkey broth. Cook and stir until thick. Stir in butter and pepper.
IMPORTANT: Taste the final gravy for salt. I usually end up adding about 3/4 teaspoon of salt before serving.
NOTE: How much flour you use to make your gravy depends on how much liquid broth you have after it's boiled. I usually end up using 1/2 cup of flour.
It may sound like this recipe makes a ton of gravy, but don't forget that the liquid "cooks down" for an hour, so actually you'll end up with about 5 cups of good rich gravy, which is just perfect.
6 turkey wings (or 4 turkey drumsticks)
2 small onions (or 1 large) peeled and quartered
1 cup water
2 quarts turkey broth (divided) (chicken broth will work in a pinch)
1 cup chopped carrot
1 cup large chop celery
1/2 teaspoon dried thyme leaves
1/2 to 3/4 cup all purpose flour (see note below)
2 tablespoons butter
1/4 teaspoon black pepper
*(note don't add salt until the end)
Put the turkey wings (or drumsticks), quartered onions and 1 cup of water in a large baking pan. Make sure the pan is big enough so that the wings are not on top of each other.
Bake in preheated 400°F oven for 1 1/2 hours or until wings are nice and golden.
Add 6 cups of turkey broth to the soup pot, along with the carrot, celery and dried thyme leaves. Make sure the "browned" side of the wings are down in the broth. Bring it all to a boil, then reduce the heat to a SLOW SIMMER and cook UNCOVERED for 1 1/2 hours.
NOTE: Turkey broth is the best for this recipe if you can find it. Locally, I've found it at Walmart, Carrs and Three Bears. If you can't find it, just use chicken stock.
Recipe uses two of these boxes
After the broth has simmered for 1 1/2 hours, remove the meat from the broth (it can be saved for a different use if you want to, but you won't need it for the gravy).
Strain the broth (throwing away the veggies) and return broth to soup pot. Bring the broth to a gentle boil.
Whisk the flour into the remaining 2 cups of chicken broth until smooth and gradually whisk it into the simmering turkey broth. Cook and stir until thick. Stir in butter and pepper.
IMPORTANT: Taste the final gravy for salt. I usually end up adding about 3/4 teaspoon of salt before serving.
NOTE: How much flour you use to make your gravy depends on how much liquid broth you have after it's boiled. I usually end up using 1/2 cup of flour.
NOTHING says Thanksgiving like a great gravy!!
ENJOY!!
OVEN BARBECUE
What is a person (who is hungry for barbecue) supposed to do after the grill has been put away for the season? Well, she goes for the oven.
I've tried lots of oven barbecue recipes, but it wasn't until I found thisrecipe cooking technique that picky-picky husband gave it two thumbs up, and it couldn't be easier!!
The "trick" is long SLOW cooking at a reduced oven temperature. It makes the meat moist, succulent and flavorful. The ribs almost melt in your mouth!!
Whether you are cooking for 2 or 12, this recipe is sure to please!!
I've tried lots of oven barbecue recipes, but it wasn't until I found this
The "trick" is long SLOW cooking at a reduced oven temperature. It makes the meat moist, succulent and flavorful. The ribs almost melt in your mouth!!
Whether you are cooking for 2 or 12, this recipe is sure to please!!
The following directions are for country style pork ribs. Country style ribs are big MEATY pieces of pork (some have bones, some don't) and they look like this as opposed to the baby back rib cut.
We like to get the boneless variety (much less waste) but they come with the bone in as well and they are very economical.
Preheat your oven to 300°F and put the pork in a large baking pan (make sure they don't touch each other). Put just a little water in the pan, maybe 1/8" or so. The amount isn't critical, you just need to cover the bottom of the pan a little.
Put a tight fitting lid (or cover tightly with foil) and bake the pork at 300° for 2 hours. At the end of 2 hours, drain ALL the liquid (there will be quite a bit) and throw it away.
Pour an 18 ounce bottle of your favorite barbecue sauce over the meat, coating all sides. Note: The 18 ounce bottle will work for 2-3 pounds of meat, if you are making less, you can use less barbecue sauce.
Cover tightly and return meat to oven. Bake another 45 minutes. Note: half way through that last 45 minutes, uncover meat and baste it with some of the sauce that's in the bottom of the pan. The sauce will thicken up during that last 20 minutes with no foil. That's it!!
ENJOY !!
RUMS #45/14
Heute ist RUMStag!
In aller Kürze:
Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast.
Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.
Du schreibst für diese Sache am Donnerstag einen Post, in dem Du zu RUMS verlinkst - und das als LINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.
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