Tag Archives: milk

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.

Chicken Cordon Bleu Pasta

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Submitted by jennifer_ann7

Ingredients

2lbs boneless chicken breasts ½ c. seasoned bread crumbs
1 egg ½ c. milk
8 oz. swiss cheese, cubed 8 oz. ham, diced
10 oz. can Cream of Chicken soup 1 c. milk

Directions

  1. Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
  2. Brown in a little oil until golden. Place chunks in baking dish, add Swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
  3. Bake about 30 minutes at 350°F. or until bubbly.
  4. Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.

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.

Cottage Pie

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Submitted by Susy
Servings: 6-8

Ingredients

1 lb minced beef 8 oz. tomato puree
4 tbsp tomato ketchup beef browning
1 onion 3 oz. peas
2 carrots (peeled & sliced) 3-4 large potatoes (peeled & thinly sliced)
milk & butter to taste salt & pepper to taste

Directions

  1. Anthony Sedlak's Cottage Pie by nyxie on FlickrBrown off the mince & the onion, boil carrots & peas, add all ingredients together, cook over a low heat for 30 minutes.
  2. About 10 minutes in, start boiling the potatoes & add a small amount of milk, butter, salt, & pepper to taste & mash.
  3. Preheat the oven to 400°F.
  4. Put the beef mix into a dish & top with mashed potatoes. Cook in the preheated oven for about 15-20 minutes until the top of the potatoes are browned.
  5. Serve with baked beans in tomato sauce.

Chef’s Note: If you want to make Shepherd’s Pie, use lamb mince instead of beef & use 3 tsp lamb gravy instead of the beef browning.

Whitefish Manzana

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Submitted by Benji the Hunted
Serves 6

Ingredients

4 whitefish fillets, about 2 lb. (tilapia, grouper, etc.) 1 jar unsweetened applesauce
parmesan cheese fresh basil
Italian seasoned breadcrumbs extra virgin olive oil
flour 3 eggs
splash of milk or heavy cream

Directions

  1. Preheat oven to 350°F.
  2. Make an egg wash with the eggs & cream, whisk well with a pinch of salt. Rinse & pat dry the fillets.
  3. Dredge the fillets in the flour, dip in the eggs, & bread them.
  4. Heat the olive oil in a medium skillet over med-high heat, just before smoking, & sauté the breaded fillets quickly (2 at a time should fit in the pan). Brown the fillet on one side, then the other for just a second, then place on a baking sheet (second side down). No need to oil the pan, there should be plenty of residual oil left on the fish.
  5. Once all the fillets are in the pan, place the fresh basil leaves on top of the fillets lengthwise. 2-3 per fillet depending on size.
  6. With a small spoon, cover most of the fillets with the applesauce, leaving about ¼” edge. Then cover the applesauce with the parmesan cheese. The more the better if you love cheese.
  7. Bake in the oven for about 12-15 minutes, depending on your oven. You’ll know it’s done when it’s good & flaky – check it with a fork.

Chef’s Note: Hint on the dredge: use one hand for the flour & the other for the eggs – a dry hand, wet hand kind of thing. Mix up the two & your fingers quickly quadruple in size. I find sautéed spinach & garlic mashed potatoes complement the dish well.