Tag Archives: butter

Garlic Parmesan Mashed Potatoes

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Garlic Mashed Potatoes by Shihmei Barger on FlickrSubmitted by Wally

Ingredients

1 whole head garlic, roasted 1 – 1½ medium potatoes per diner
3 tbsp butter ¼ c. whole milk, half & half, or cream
1/3 c. shredded Parmesan 1 tbsp dried parsley
salt & pepper to taste

Roasted Garlic Directions

  1. Cut the top off of all the individual cloves of the head, keeping the entire head of garlic intact.
  2. Place in a square of aluminum foil that will be large enough to wrap the entire head & enclose it.
  3. Drizzle olive oil over the top & sprinkle with a pinch of kosher salt.
  4. Wrap the garlic in the foil & place in 350°F oven for 1 hour.

Main Directions

  1. Cut potatoes into roughly bite sized pieces, close to the same size. Place potatoes in a large stock pot & cover with enough water to just barely cover the potatoes.
  2. Bring to a boil & reduce heat to medium & simmer for approximately 10-15 minutes or until the potatoes are fork tender.
  3. Remove the potatoes from the water, but place them back into the still warm pot. Add butter & milk, & mash with either potato masher or electric hand mixer until it begins to smooth but is still quite lumpy.
  4. Add Parmesan & continue to mash until you reached the desired consistency. Add parsley on top for garnish & enjoy.

Tagliatelle with Chestnuts & Pancetta

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Submitted by *Vilification*
Serves 4

Ingredients

3 oz. pancetta (Italian unsmoked cured bacon), chopped 1 tbsp extra-virgin olive oil
1 small onion, fine chopped 4 garlic cloves, crushed
2 tbsp fine chopped fresh sage 8 oz. peeled roasted whole chestnuts, coarsely crumbled
8 oz. dried flat egg noodles such as tagliatelle or fettuccine 2 oz. finely grated Parmigiano-Reggiano
2 tbsp unsalted butter 1 tbsp fine chopped fresh flat-leaf parsley

Directions

  1. Pancetta by Patent and the Pantry on FlickrCook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
  2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
  3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
  4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
  5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.

Fettuccine Alfredo To Kill For

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Submitted by smalltownsongs
Serves 4

Ingredients

1 box Barilla brand fettuccine ½ stick butter
1 qt heavy cream 8 oz. Parmesan cheese
6 cloves garlic, minced 2 tbsp basil
1 tbsp oregano 1 tsp salt
2 tsp black pepper olive oil

Directions

  1. In a big pot fill ¾ of the way with cold water. Dash some salt in there, & about a tbsp or so of Olive Oil. Bring that to a boil, & throw in your box of pasta. If it’s Barilla brand it will be about 11½ – 12 minutes to boil until done. Be sure to stir it every so often. Drain it, put it aside.
  2. In a good sized saucepan, throw in the garlic, basil, oregano, salt, & pepper with the butter. On low-medium heat, simmer until butter melts. Once the butter melts, sauté herbs for about 3-5 minutes (stirring constantly), any longer than that & the mixture will burn.
  3. Turn the heat up to medium level & splash a little heavy cream in there & get a good stir going. I’d say, maybe ½ c.. Keep that up every 5 minutes until you have about a ½ container left. Now you’ve got about ½ container of cream left, some unused cheese, & the herb mixture. Open the container of cheese. With a kitchen knife, stab at the cheese in the container & break the bigger clumps of cheese down.
  4. Put about a quarter of the cheese into the pot. Stir well, pour in ½ c. of the remaining cream, & repeat until you have no more cheese or cream left. Turn the heat up to medium-high heat & stir every 3-5 minutes for about 15 minutes The cream will eventually expand & “puff” up the whole thing, so don’t panic. When that happens, turn the heat to low, & get ready to serve. If it doesn’t happen, no worries, after your 15 minutes is up (after adding the last of the cream & cheese) just turn the heat down to low & prepare to serve.
  5. Put some pasta on the plate, dump some sauce on all over it, garnish with a basil leaf.

Easy Hamburger Pie

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Submitted by Lorene
Serves 6

Ingredients

1 lb. extra lean ground beef ½ large onion
6 large potatoes 1 can tomato soup
1 can corn, drained 2 tbsp butter
½ c. milk

Directions

  1. Peel your potatoes & put them on to boil. While they’re cooking, dice up the onion & cook it & the hamburger in a deep frying pan. Once the hamburger & onion is completely cooked, add the can of corn & can of tomato soup & mix well. Put the hamburger mixture into a pre-greased casserole dish & set aside. Heat your oven to 425°F.
  2. Once the potatoes are cooked (20 – 30 minutes), mash them up & add however much butter, milk, salt & pepper that you like in your mashed potatoes. You could also add garlic. 
  3. Once your mashed potatoes are done, spoon them evenly over the top of the casserole. 
  4. Dab the potatoes with a bit of melted butter & put your dish in the oven for 20 – 25 minutes until the soup is bubbling up the side.

Cheddar Pineapple Bake

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Submitted by Happy13
Serves 8

Ingredients

8 oz crushed pineapple 8 oz pineapple chunks
¼ c. + 2 tbsp all purpose flour 1/3 c. sugar
2 c. grated sharp cheddar cheese 35 Ritz crackers (1 stack)
½ c. melted butter

Directions

  1. Preheat oven to 350°F.
  2. Mix together the pineapple (do not drain), flour, sugar, & cheese and spoon into a 9″ greased square pan.
  3. Crush the crackers into crumbs & mix with the butter. Sprinkle it over the pineapple/cheese mixture in pan.
  4. Bake uncovered for 30 minutes.

Chef’s Note: You can double the recipe & cook in a 9″x13″ pan as well.