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Cuissential liked a video
(3 days ago)
Yummy Stuffed Cabbage Wraps. A fresh and easy spring recipe!
For a firmer...
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Yummy Stuffed Cabbage Wraps. A fresh and easy spring recipe!
For a firmer wrap: keep it in the oven for 10-15mins..
Ingredients:
Green Cabbage
Spinach
Cottage cheese
Red Peppers
Onion
Mushrooms
Garlic
Mozzarella
Marinara Sauce
Salt & Pepper
Ground Beef (or your choice of seafood or veg)
Olive Oil
Basil (optional topping)
Music By:
Ro Danishei- Baby Doll
YouTube: http://www.youtub...
Website: www.rodanishei.com
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"@TheWorkingFoot, Thank you!, @chihahuabulldog Thank You for the support!..."
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"@TheWorkingFoot, Thank you!, @chihahuabulldog Thank You for the support! Are you a big tea drinker?, @skweeza Very interesting use of a beetroot can, I look forward to trying your method!"
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Cuissential liked a video
(5 days ago)
http://hilahcooki...
http://learntocoo...
As you can imagine with such a q...
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http://hilahcooki...
http://learntocoo...
As you can imagine with such a quintessential dish, there are a hundred million jillion ways to make mashed potatoes. It's like everybody's got an opinion! Sheesh. This is how I make them. I like to use starchy potatoes like Russets, but I know there are those who prefer waxy varieties like red potatoes. It depends on what texture you like for yer mashers. Russets are easier to mash completely smooth, if you're into that. If you like some chunky business, you would probably like to try red potatoes. Peeling is optional. While I leave the skins on potatoes for things like homefries and hashbrowns, I peel them for mashing. And I know there's more nutrients and stuff in the skins and they're better for you and all that, but I like mashed potatoes to be unencumbered by weird bits of peel all in 'em. If you're using red potatoes, though, not only is peeling a pain in the ass because they're typically smaller than Russets, it's also not so necessary because their soft skins are less intrusive than the coarse Russet skins. So I don't bother peeling if I'm using red potatoes.
Ingredients
2 pounds of potatoes
3 cloves of garlic, peeled and left whole
3-6 tablespoons of butter (I go for the lower end of that, but it depends on how creamy you like them)
1/3 -1/2 cup of half-and-half, milk, or buttermilk
1 teaspoon salt
Black or white pepper (I like LOTS, like a teaspoon or more)
Directions
Peel the potatoes (or don't). Cut them so that they are all approximately the same size. Drop into a pot of cold water along with the garlic cloves, cover, and turn the heat to high
Bring to a boil and then crack the lid so it doesn't boil over and make a mess in your friend's kitchen. Boil 10-30 minutes until a fork or skewer stuck in the middle gives almost no resistance. The time depends on the type and size of your potatoes.
While they cook, heat the butter and half-and-half together until the butter melts.
Drain the potatoes carefully and return them to the pot.
Add the butter/half-and-half and the salt and pepper. Mash them with a potato masher until they're as smooth as you want. Alternatively you can use an electric mixer for super-smooth and fluffy potatoes.
Serve ASAP! With more butter or some gravy
This'll do for 4-6 people
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i hope to see more of your videos
Pass by anyime, and feel free to sub for more yummy creations!
Happy Cooking!
xo-ShaunaSincerely