Thank you Jimmy. "By Means"? The rabe could have used a bit more garlic.By Means..... That is my favorite peep.
Those Mashed Taters look "Ooozingly Buttery Delicious!
Here's how I make mine:Looks so good Joe. Why is it potatoes always look and taste better when someone else makes them.
My DIL makes broiled then baked red skinned and cubed taters that are so darn good. I make em, and they are Blahh !!
Sounds Great....Here's how I make mine:
Cube your potatoes and boil in salted water until almost fork tender. In a covered fry pan put some butter and olive oil, and when it gets hot dump in the drained potatoes. Season with salt & pepper. I then use an Italian blend of spices in a jar that include chives, dehydrated garlic & onion, thyme, parsley, oregano, basil & paprika. I then sprinkle in seasoned bread crumbs and grated Parmesan cheese. I then cover the pan over medium heat and open it only to turn the taters about every 5 minutes until they are nice and browned.
When they are finished I like to sprinkle with some Frank's Hot Sauce, or Italian salad dressing. Either one is good with me.
I also do not allow my potatoes to drain dry after boiling. I dump the tater water out quickly and toss the taters right into the readied pan of butter and oil. It spits and splatters a little bit because of the excess water, but it gets over it soon. KEEP THE LID ON WHILE PAN FRYING. This helps retain the moisture in the pan and the taters. When you take off the lid, let the condensed steam from under the lid drain into the pan before putting the lid to the side.Sounds Great....
Thank you Joe! ...
The way I have been making them, was cubing seasoning and sprinkle w olive oil..then in the oven to bake at 350º.
Problem is they come out too dry.
I will try the JoeV Way. Again...thanks!!
I also do not allow my potatoes to drain dry after boiling. I dump the tater water out quickly and toss the taters right into the readied pan of butter and oil. It spits and splatters a little bit because of the excess water, but it gets over it soon. KEEP THE LID ON WHILE PAN FRYING. This helps retain the moisture in the pan and the taters. When you take off the lid, let the condensed steam from under the lid drain into the pan before putting the lid to the side.
Sass.... it's a good thing K K's is an hour and 20 minutes from us, or we would not be able to fit through the door.Looks great guys and gals!
Jimmy, you and your Krispy Kremes.. or in this case, 'Skremes lol
Stopped at the grocery store on the way to work today and bought 3 pkgs of the Oscar Mayer Carving Board turkey breast (this is real sliced turkey, not the processed thin crap), 2 tubs of Philly cream cheese and 2 cans of whole cranberry sauce, and some sandwich thins.
Also some deli mac salad and a large bag of Lays potato chips.
Enough to make sandwiches and feed the hungry and overworked on the west side.
All were fed and pleased.
A gallon isn't that much, Jimmy. My Pasta e Fagioli recipe makes a gallon of soup, and costs me about $15 to make (It's a modified knock-off from Olive Garden). It's jsut about time to make it again, but I need to open some freezer space to store it. It won't help that I'm making about 1-1/2 gallons of marinara tomorrow.
Tonight I had a taste for pizza, so I made a double batch of olive oil dough using 1/3 stone ground whole wheat flour. Really great flavor to the crust. Topped it with my marinara sauce, sweet Hungarian pepper rings, red onion slices and lots of fresh grated Mozzarella. DW made the salad and there were no prisoners taken.
Gee Sass, after that plumber finishes, you'll be eating canned tuna and crackers for a few days! .....omg, that pizza is lovely,Joe.
Didn't take a pic of my din din.. too busy doing other things, like calling a plumber lol
No one started this weeks dinner thread so I guess I will.
Pan-fried cube steaks, mashed red potatoes (in jackets, ground sea salt, ground peppercorns, sour cream and butter) and broccoli rabe
Tina Baby cooked a country vegetable soup that comes in a bag. She got it when she was in Lancaster,PA .
She just added carrots diced, and potatoes. I liked it because it wasn't as thick as the last time she made it.
I had it with 1/2 a loaf of French bread and butter............
Had to wait for the warmed up bread to melt the butter which was ice cold from the fridge!
Then she made Carmelized onions and Cabbage!
That I didn't eat too much of! Montezumas Revenge
Not about to chance it!!
i boiled baby potato (the bagged kind w/ several types of potato), made frozen veggies, then made a pseudo-gravy w/ canned cream of mushroom soup, thinned w/ half a can of milk.
fork-smashed the potato post-pic. meant to put squeaky cheese in the soup, as the squeak has gone. (shoulda returned the cheese- it's new, was unopened, & expiration is the 31st. of december, not this month.)