Mashed Turnip

/0 Comments/in , /by
Print Recipe

Mashed Turnip

Author: Lauriebear of New York

Ingredients

  • 1 pound of yellow rutabaga the larger type turnip – it is yellow & purple
  • 1/4 cup half and half or heavy cream I like the heavy cream
  • 1/4 cup butter
  • salt and pepper
  • Paprika

Instructions

  • Clean turnip and peel
  • Cut into bite sizes pieces (this will be hard these turnips can prove to be hard to cut so if they do not look “pretty” do not worry it is really just cutting down for easier mashing)
  • In a large pot bring turnip to a boil (make sure your water covers all the turnip and use cold water)
  • Once boiled turn the heat down a bit and let the turnip simmer until they are done (this can be about 20 to 25 minutes – you want them tender enough to put a fork through them)
  • Drain the turnip and put them back on low heat so even more water evaporates. Watch them do not let them burn.
  • Melt butter
  • Heat cream (just make it warm)
  • Salt & Pepper to taste
  • Paprika for garnish
  • In a large bowl or in the pot you cooked the turnip in; I usually use the pot I cooked the turnip in makes it easier to clean up. Pour your melted butter over the turnip and with a masher or potato ricer mash butter & turnip, slowly add cream, salt, and pepper. As with the mashed potatoes sometimes I don’t use all the cream and sometimes I do as you are mashing you decide if you want them creamier add it is it looks and feels right don’t. After you are done mashing put it in a serving bowl or platter, I’ll put a few extra pats of butter and sprinkle with paprika for color.

Notes

Please note turnip is course so it will never be that smooth creamy texture more lumpy & bumpy. I also like to make this the night before so the flavor mellows and then bake it in the oven before serving. One of my girlfriends tossed parsley on it and with the paprika it really looked festive!!!

 

Garlic Mashed Potatoes

/0 Comments/in , /by
Print Recipe

Garlic Mashed Potatoes

Servings: 8
Author: Lauriebear

Ingredients

  • 3 pound red or Yukon gold potatoes I like the red
  • 1 whole bulb of garlic peeled
  • 1/2 cup half and half or heavy cream I like the heavy cream
  • 1/2 cup butter
  • Cooking spray
  • salt and pepper
  • Paprika

Instructions

  • Clean all potatoes (leave the skins on)
  • In a large pot bring potatoes to a boil (make sure your water covers all the potatoes and use cold water)
  • Once boiled turn the heat down a bit and let the potatoes simmer until they are done (this can be about 20 to 25 minutes – you want them tender enough to put a fork through them)
  • Drain the potatoes and put them back on low heat so even more water evaporates. Watch them do not let them burn.
  • In a sauté pan spray bottom & sides (cover completely)
  • Take all your peeled garlic cloves and over medium heat slightly brown garlic – once tender and browned mash them and set aside.
  • Melt butter
  • Heat cream (just make it warm)
  • Salt & Pepper to taste
  • Paprika for garnish
  • In a large bowl or in the pot you cooked the potatoes in; I usually use the pot I cooked the potatoes in makes it easier to clean up. Pour your melted butter over the potatoes and with a masher or potato ricer mash butter & potatoes, add garlic and slowly add cream, salt, and pepper.

Notes

Sometimes I don’t use all the cream and sometimes I do as you are mashing you decide if you want them creamier add it is it looks and feels right don’t. Also the garlic is optional in a sense you can do this recipe without the adding the garlic for really special creamy potatoes or add less or more garlic this is to taste and I should note I love lots of garlic!!!! After you are done mashing put it a serving bowl or platter, I’ll put a few extra pats of butter and sprinkle with paprika for color.

 

Orange & Cranberry Dressing

/0 Comments/in , /by
Print Recipe

Orange & Cranberry Dressing

Servings: 8
Author: DoubleA of Fillmore,CA

Ingredients

  • 1 1/4 Cup Orange Juice - fresh
  • 1/4 Cup Crisp White Wine
  • 1 Cup Butter 1 Bag of Pre-Seasoned stuffing mix about 14 oz.
  • 3 Cups Cranberries
  • 1/2 Cup Sugar
  • 3 Tablespoons Orange Marmalade
  • 3 Cups Celery - rough chop
  • 2 Cups Onion - rough chop
  • 1 Tablespoon Ancho Chile Powder
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Pepper
  • 1/2 Tsp. Coriander

Instructions

  • Place a splash of oil in the pan and saute the onions and celery over medium high heat. Cook until it starts to color lightly. Add the wine to de-glaze.
  • Add the butter and let it melt.
  • Once melted add the juice and cranberries, stand back because the berries can pop. Add the rest of the ingredients and cook till the sugar dissolves.
  • Grease up a casserole pan and cook at 325 degrees for about an hour.

Notes

You can cook this covered then take off the cover with about 15 min left to crisp up the top.

 

Cranberry Sauce

/0 Comments/in /by

What would any holiday be without cranberry sauce? If you’re still using the stuff in a can, give this a try. I guarantee that you wont ever go back to canned again.

7 ingredients

  • 2 C. fresh cranberries
  • 1 C. orange juice
  • 2 tsp. cornstarch
  • 1 tbsp. grated orange or lemon peel
  • 2 tsp. cold water
  • 3 tbsp. orange liquor
  • 3/4 C. sugar

In a saucepan, combine the orange juice, cranberries and sugar and bring to a boil. Stir frequently to prevent burning. Once boiling, reduce heat and allow to simmer for 10-12 minutes until the cranberries are soft and remove from heat. Using a fork. mash up the cranberries and mix in the remaining ingredients adding the liquor last. Refrigerate before serving.