What goes with baked potato soup?
=== Grilled Chicken Cordon Bleu Sandwiches 2 slices whole wheat bread 2 tablespoons butter, softened 1 tablespoon sour cream 2 slices Swiss cheese 1 thick slice deli cooked chicken breast meat 1 slice deli ham Directions: 1. Spread butter or margarine on the outsides of the bread slices. Spread sour cream on the insides of the bread slices. Then layer sandwich as follows: Bread slice, cheese slice, chicken, ham, 2nd cheese slice, 2nd bread slice. 2. In a small skillet over medium heat, grill sandwich until meat is heated through and cheese has melted. ======================================... The Real Reuben Sandwich 2 slices dark rye bread 1/4 pound thinly sliced corned beef 3 ounces sauerkraut, drained 2 slices Swiss cheese 1/4 cup thousand island dressing Directions: 1. Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices. 2. Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing. ======================================... Hot and Spicy Crab Baguette Sandwiches 3/4 pound crabmeat 1 (14 ounce) can quartered artichoke hearts, drained 1 (4 ounce) can sliced black olives, drained 1 bunch green onions, chopped 1 tomato, seeded and chopped 1 cup shredded Cheddar cheese 1/2 cup mayonnaise 1 teaspoon cayenne pepper 1 baguette Directions: 1. Preheat oven on broiler setting. 2. In a large bowl, place crabmeat, artichoke hearts, black olives, green onions, tomato, cheddar cheese, mayonnaise, and cayenne pepper. Mix well. 3. Using a serrated knife, cut the baguette into 4 pieces, then cut each piece in half lengthwise. Spoon crab mixture onto baguette halves. 4. Broil in the oven, on the lowest rack, until cheese is melted and top is starting to brown. ======================================...
Do you like potatoes?
It depends.If you’re talking about the food, then I absolutely love them. There are so many different kinds of potatoes, so many delicious ones.We have baked potatoes, loaded potatoes, mashed potatoes.Look how delicious that looks. It’s so mouth watering.And of course, you can’t forget about fries, and all the different kinds; curly fries, waffle fries, normal fries. All kinds of fries!Mmm so good…Food is pretty good.But onto the other potatoes. For one, me. I am a potato. Ya know, physically. An ugly, hideous, lumpy potato. I don’t have a very high opinion of myself, if you haven’t noticed.So in that case, I don’t like potatoes. Because I am one. And it’s bad.Then, there’s the final type of potato, the one I don’t really believe in.You see, my significant other believes that she is a potato, which I strongly don’t believe. She’s really cute and perfect, so mmm, I dunno if potato is a good fit to describe her.However, if she insists, then I really like that potato. But I don’t think she is.So essentially, that’s my opinion on potatoes. That was fun.
Who knows a good potato salad recipe?
New Potato Salad 3 pounds small red potatoes Kosher salt 1 cup good mayonnaise 1/4 cup buttermilk, milk, or white wine 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard 1/2 cup chopped fresh dill Freshly ground black pepper 1/2 cup chopped celery 1/2 cup chopped red onion Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. --Ina Garten
What secret ingredient do you use in your potato salad recipe?
I’m glad you asked. Let me take you on a little jaunt into the memory vault.My grandma does not like potato salad, but she used to make it occasionally when we would have big family gatherings.Myself, I am constantly surprised to find that I don’t like potato salad either. I say constantly surprised, because somehow a lifetime of not liking any potato salad I’ve tried has not curbed my belief that I do like it.One day, at some kind of family gathering at Grandma’s house, someone requested her to make potato salad. Ho hum; she whipped some up.I took a scoop of it, believing that this, finally, would be the good potato salad I’ve been unconsciously searching for all my life.It was.“Grandma!” I exclaimed. “How did you make this potato salad? What did you put in it? It’s the best potato salad I’ve ever had!”“I don’t know. I didn’t even taste it. I don’t like potato salad.”“But…but it’s so good!”“Well, I just made potato salad. I don’t know what to tell you.”“Okay, how do you make potato salad?”“I don’t know. Cut up some potatoes and boil them, add some stuff like mayonnaise and whatever. Oh, I dumped some olive juice in there this time.”“Olive juice?”“Yeah. I had a big jar of olives, and I thought they might be good to put in the potato salad, but there were hardly any left, so I just dumped some of the juice in.”She showed me her olive jar. Kalamata olives.So there you have it. Regular potato salad, plus some of the liquid from a jar of Kalamata olives, dumped in at some point in the mixing process in unknown proportions. I think it’s some kind of red wine vinegar, but it’s not the same as the vinegar I’ve bought on its own. If you decide to try it, I hope you find it enjoyable. I’ve never actually made it myself, but I did end up taking Grandma’s leftovers home and enjoying it very much.
Deli plate of ham and cheese&salad how do i do it?
With 29 people to serve, I suggest a variety of luncheon meats not just ham and cheese. I would buy one pound of the following: virginia baked ham, genoa salami, german bologna, turkey, and roast beef; also two pounds of white american cheese thinly sliced and one pound of swiss cheese thinly sliced also. Roll each piece of ham, then place it on the try or plate from middle to the outside. Do the same with the next pound of meat and put it next to the ham. Wash your hands between rolling the different types of meat. Continue doing this with each pound of meat until all is used. You can roll the swiss cheese too and place it on the tray or plate the same way. You can't roll the American Cheese it will break but you can place it on the tray. You can also alternate the different luncheon meats with the cheeses. Cover the tray or plate with plastic and keep refrigerated until just before you are going to serve it. Buy 2 large containers of sour cream and one box of Lipton Dry Onion Soup mix. About 4 hours before your guests arrive. Mix one envelope of onion soup with one of the containers of sour cream. Mix the other envelope of onion soup mix with the second container of sour cream. Cover the dip mix and refrigerate. Serve one of the dip mixes by putting in two bowls. Replenish the bowls of dip when they are almost empty. I would use clean bowls rather than fill the old ones. You will need about 3 or 4 large bags of potato chips. Near the luncheon meat tray, place bowls of mustard, mayonnaise, and relish with the appropriate serving utensils. You didn't say what type of salad you wanted to serve but a green salad is easy to make. Potato salad is great to serve with luncheon meats,but it takes more time to make that. You can go to www.foodnetwork.com to find a recipe for potato salad. Make a list before you go shopping.
When did you realize your parents were bad cooks?
The first day I had a bite of real roast beef.When I was a kid, I always hated “roast beef day” (this was before we lived “on the farm”, and things went bad).Mom would cook a roast by putting it in a pan, and then cooking it at 350 degrees. For three hours. Not a trace of pink would be left in it anywhere. It had a thick crust on it. The inside was kind of like shoe leather. She’d serve that with heated up canned peas, or maybe some canned spinach (both boiled for 10 minutes!). Worst was the canned beets - just getting a bite near my mouth would make me nauseous.I always thought “Man, adult food is terrible. Maybe something happens to you when you go through puberty, and all of a sudden this stuff must taste great.” I couldn’t imagine what bizarre biological process must happen in puberty to change your taste buds. But it had to be true. Why else would people willingly eat this crap, I thought. Roast beef! Yuck! The only thing I could imagine that was worse was steak. That was like chewing burnt rubber. And peas? Let’s not go there.I pretty much went through life like this. During college, I got a job at a steakhouse. On e of the things we cooked was Prime Rib - Basically, it was a big slab of roast beef - and we only cooked it for 55 minutes, not three hours. Something wasn’t right. I learned that beef could be cooked different ways. Most people ate it cooked “medium” or “medium rare”. A few like “medium well”. I learned that what my mother cooked was “Extra well done”.I tried a piece of the prime rib cooked medium. It was absolutely the best beef I had ever tasted. Yeah, it had pink in it. But man it was tasty. And Peas? We only served fresh peas. I tried them - Wow! No wonder people eat peas - they taste great! And fresh spinach, fried with butter! I’m in heaven!From that point on, I was a firm believer that you had to cook food right. When I had my own family, I introduced my kids to ‘Medium Rare’ ribeyes, and they loved them. It was quite funny to sit down with a 6 and 8 year old (they’re much older now), and see the look on the waitresses face when she would expect them to order a hotdog or nuggets, and get the “I’ll have a ribeye cooked medium rare” order (they would share):So, now I happily love “Roast Beef Day” at our house. And I love fresh cooked spinach, and fresh cooked peas.But I still hate beets. That food is not allowed in my house.
What are ways to mash potatoes without a masher?
Mayra has got it down, with the fork, but I am not too sure of a hand mixer. Power is the question. Can it break up the cooked pieces. A strong whisk will do the job if you crush the potatoes first with it and then mix.Ken picked the utensil I use all the time, a ricer. It puts out a great start and then when you add milk, butter and whatever else a good misx is all you really need.Also, not mentioned would be an implement called a spider: Basically an an Asian skimmer. You can press the potatoes through with a spoon or fork. Be careful, some spiders are not that heavy duty.No matter which method you choose, always remember that after you drain the potatoes put them back in the pot to dry then out so they will absorb more of what you put in (milk, butter and so on). Also make sure the milk and butter are warm so they do not bring down the temperature of the potatoes
Anyone have a great recipe for potatoes?
ok, this is what i make for my bf and me, its a good recipe for a 2 people dinner. he LOVES this recipe too. and its very handy if you dont have many ingredients... Simple Cream of Potato Soup ingredients: 2 tbsp butter/margarine 3 cups- peeled, diced potatoes 1 cup chicken broth (i use 1 cup water with i chicken cube boullin) 1/4 cup chopped parsley (i used dried parsley) 1/4 tsp salt 1/4 tsp black pepper 1 1/2 cups milk 2 tbsp flour preperation: Mix the milk and flour together well. In large saucepan melt the butter. Add potatoes, chicken broth, parsley, salt, and pepper to saucepan. Simmer 15 min. Stir milk/flour mixture into saucepan. Heat throughly If your making it for 2 ppl, multiply all these ingredients X2, this recipe i just gave u is a single person serving. enjoy!
What do liberals do for fun?
We stand around stiffly, with our noses in the air eating sushi and caviar, while sipping expensive fine wine and discussing the latest French novels or independent films. KIDDING.Well, okay, I must admit that I do love sushi and caviar (the latter of which I rarely eat, because it’s too expensive). I love good wine, but always look for a bargain.HOWEVER, I can also say that my evangelical-libertarian in-laws are also in that camp. They absolutely love sushi, raw oysters and seafood of any kind. They love Harry Potter, Game of Thrones and are huge Star Wars geeks (like myself!) They also are very devoutly religious, attend church and bible studies on a weekly basis and are gun owners, who strongly support the 2nd amendment. We avoid politics when we get together and actually have a great time. They are super fun to hang out with, we all love board games and typically enjoy a marathon D&D game at some point during our visit. I actually wish they lived in the same state, because I’d like to see them more often.My uncle, a staunch Republican, loves quality dark beer, Tolkein, George R.R. Martin books and never watches TV. He prefers to read every night for hours. He is a member of Mensa. He also attends weekly bible studies and is very passionate about his conversative views.I also have a friend, who is a hard-core liberal, and very vocal about his hatred of Trump. He is very blue-collar. He is a meat-and-potatoes guy who hates “weird” food and doesn’t even drink.The point I’m making is that although stereotypes can come from some basis of truth, the more people that I meet, the more that I am pleasantly surprised that there are almost as many exceptions as there are rules.I think we would all do much better if we stopped judging each other by these stereotypes. Try to connect on the things that you have in common, and avoid the topics that divide you. I know that isn’t always easy, though, but it’s a good goal to have.Then get out in November and vote vote vote. That is the only productive way to change the conversation.
What is the typical Christmas meal in your country?
Netherlands:We usual eat at my parents on first Christmas Day (December 25) and at my partner’s parents on second Christmas Day (December 26).We usually start with a vol-au-vent with game meat ragout (this year we had pigeon ragout).After that we have a mustard cream soup and bread with herbs butter, salt and gooseberry and lingonberry jelly.For the main course we have roasted boar or pork / ham with a mushroom hunting sauce, fava beans and chickpeas with little pieces of fatback, beetroot salad with lentils and walnuts and goat cheese, parsnip purée with pieces of fatback, red cabbage with apple and raisins, roasted stuffed goose with redcurrant sauce, simmered pears, and apple sauce.For dessert we usually have a sweet homemade pudding of zante currant, candied berries like blackcurrant and cherries and hazelnuts that we call Chipolata Pudding. Also we had rice pudding with almonds and cherries.And because all of this is obviously not enough to guarantee a heart attack in the coming year we have a second dessert made of chocolate cake and cream called a stronk.We drink water and wine with it and usually end with a glass of korenwijn.We eat quite early (around 18.00) and go for our traditional hour walk in the forest with the whole family in the afternoon before dinner. Later on after dinner, there is talking and board games (the mill game, backgammon, chess) with more wine and tea, with pickled herring and toast with various cheeses, smoked salmon, metworst, ham, smoked horse meat and balkenbrij.On Second Christmas Day we eat at my partner’s parents. My family in law usually has roe deer or red deer (or occasionally hare prepared in beer) because my father in law is allergic for pork at second Christmas Day. Sometimes they swop the goose for a duck as well, because we are with fewer people at their place. No korenwijn at my parents in law either: they drink old jenever.Vol-au-vent with game meat ragout:Mustard soup:Roasted boar:Beetroot salad with lentils, walnut and goat cheese:Fava beans with little pieces of fatback:Parsnip purée:Red cabbage with apple and raisins:Roasted stuffed goose:Simmered pears:Apple sauce:Hare stewed in beer:Chipolatapudding:Rice pudding with almonds and cherries:Kerststronk:Korenwijn:Toast with cheese, smoked horse meat, ham and balkenbrij:Pickled herring:Oude jenever: