cover and transfer to oven for 1 hour 30 mins.
ot, add the cauliflower and parsnips and then top with enough
For Mashed Potatoes:
Cook the potatoes
nd marinate in red wine for at least 2 hours.
ot, sear the beef shanks for 2 to 3 minutes on
ery tender- as you would for mashed potatoes.
Drain well and
Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.
Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
Simmer for 20 minutes or until very tender; drain.
Mash, adding the butter and cream. Season with salt and pepper.
Serve immediately, garnished with snipped chives.
Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
Preheat oven to 350 degrees F (175 degrees C).
Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
Bake in the preheated oven until golden, 25 to 30 minutes.
For Chicken Cacciatore:.
Bake chicken
uerkraut and pork always cooked for many hours whether by stove
See separate recipe for Marta Sgubin's Mashed Potatoes --
Preheat oven to
he beef joint. Repeat this for the parsnips and carrots. Add the
Brown beef in large skillet.
Stir to crumble.
Pour off fat. Stir in franks, celery, beans and tomato sauce.
Bring to boil. Spoon into 12 x 8-inch baking dish.
Using 2 2/3 cups potato flakes, prepare 8 serving recipe for mashed potatoes on package. Spread this over meat mixture.
Melt butter; stir in remaining 1/2 cup flakes.
Sprinkle over potatoes in dish.
Top with shredded cheese.
Bake at 400\u00b0 for 30 minutes or until browned. Serves 8 to 10.
Combine butter, onion, celery and seasonings in saucepan and cook until butter is browned and vegetables are tender.
Add bread cubes and mix well.
Using your favorite recipe for mashed potatoes, add 2 cups to filling mixture.
Add enough milk to make a moist mixture.
Place in casserole dish, dotting with butter. Bake at 350\u00b0 until browned and puffy.
Prepare recipe for Bisquick drop biscuits.
Add Cheddar cheese to taste.
Dip ice cream scoop (drop in pan).
Let rise 7 to 10 minutes; very important. Cook 7 to 10 minutes at 400\u00b0. Brush with melted butter mixed with garlic powder and parsley.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Mash potatoes and season as for mashed potatoes.
Mix cream cheese and onion dip with potatoes.
Add milk if needed to make them nice and fluffy.
Put in casserole; sprinkle with shredded cheese.
Dot with butter.
Bake at 350\u00b0 for 30 to 35 minutes.
You can make this ahead of time and freeze for at least a month.
op of loaf.
Bake for 60 minutes or until desired