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How to make Garlic Mashed Potatoes. Whole red potatoes Mashed with garlic and cheese? Pass the bowl please! Visit for step-by-step instructions and to order the dvd.
19 Nov 2007
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8 Jan 2011
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What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soiree? With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. Serve with rice, risotto, garlic mashed potatoes or egg noodles. Prep: 25 minutes Cook: 2 ½ hours 4 thick slices of bacon, diced 2 medium onions, sliced lengthwise 8 oz (250 g) mushrooms, halved 2 lb (1 kg) Canadian Beef Stewing Cubes * Vegetable oil 3 tbsp (45 mL) all-purpose flour 3 cloves garlic, minced 1-1/2 cups (375 mL) EACH red wine and beef stock 1 bay leaf 1 tsp (5 mL) dried thyme 1/2 tsp (2 mL) EACH salt and pepper 1. Sauté bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside. 2. Brown beef, in two batches and adding some vegetable oil, if necessary. Sprinkle flour over beef. 3. Add garlic, wine, stock, bay leaf, thyme, salt and pepper. Cover and cook in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes or until onions are tender. Discard bay leaf. Makes 6 servings *Cook’s Notes: · Beef Brisket, Blade and Short Ribs are best for making Stewing Beef Cubes. · You can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave – stew actually tastes better when made the day ahead. For slow cooker, after Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour. Per Serving (approx.) 357 Calories 38 g protein 18 g fat9 g carbohydrate Good source of iron and excellent source of zinc. *Nutritional Information Per 100 gram raw lean beef, trimmed of external fat (composite of 26 cuts): 162 calories 21 g protein 7.8 g fat 0 g carbohydrate Daily Value % Potassium 9% Iron 15% Vitamin D 10% Thiamine 10% Riboflavin 15% Niacin 45% Vitamin B6 15% Vitamin B12 110% Pantothenate 10% Phosphorus 15% Magnesium 10% Zinc 60% Selenium 40% Courtesy of the Beef Information Centre. For more recipes and to join the Make it Beef Club, visit www.beefinfo**** Written by: Jane Muller
26 Oct 2010
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Holiday Kitchen Season: 1 Episode: 18 HolidayKitchen.TV presents a video recipe for how to make garlic mashed potatoes. Let the expert hands show you how it's done.
26 May 2009
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Garlic mashed potatoes are a delicious side dish that pair well with seafood, poultry or beef. Chef Jason Hill shows you how to make a garlic mashed potatoes recipe that you're sure to enjoy. This also goes well as a Thanksgiving side dish. This garlic mashed potato recipe uses 2 cups cream or milk 8 tablespoons butter 2 pounds russet potatoes, peeled 1/2 cup fresh grated Parmesan cheese 2 cloves garlic, peeled and minced 1 tablespoon salt, or to taste Pepper to taste Cut potatoes in half, then cut into cubes. Add potatoes to rapidly boiling water. Melt down butter in a sauce pot over low heat. Add minced garlic and stir about 2 minutes. Stir in cream. Bring cream to scalding point, stirring and watching. Do not boil over the cream or walk away. Once small bubbles start to form on the edge of pot, remove the cream mixture from heat. Set aside. Check potatoes for doneness after 20 minutes. When it breaks apart easily, they are ready, approximately 25 minutes. Strain potatoes, and then add them back into the pot. Using a wire whisk, add cream to potatoes, a little bit at a time, mashing and whisking to get the creamy consistency you want. You may not use all of the cream. Stir in grated parmesan cheese. Add about 1 tablespoon salt and pepper to taste. Enjoy! SUBSCRIBE! *******tinyurl****/kfrblj7 LIKE ME ON FACEBOOK *******www.Facebook****/ChefTips CIRCLE ME ON GOOGLE PLUS *******tinyurl****/kabpxd9 FOLLOW ME ON TWITTER ********twitter****/ChefTips FOLLOW ME ON INSTAGRAM *******instagram****/ChefTips
29 Oct 2013
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Grilling lobster tails is quick and easy thanks to this easy method from Chef Jason Hill. Many people are intimidated on how to cook lobster, but grilled lobster tails are an impressive and simple way to go. If you have a Maine lobster or other variety of lobster, simply split the tails in half and rinse under cool water. Lobster tail recipes are best when made with a scampi-style butter, garlic and parsley sauce. Hill's recipe for grilled lobster tails uses this method, first by cooking lobster tails on the grill, and then by finishing them off in a saute pan. Side dishes for lobster dinner include garlic mashed potatoes and grilled corn on the cob. See Hill's accompanying recipe for grilling corn on the cob. We hope this is one of the best lobster recipes you'll try! Following are the ingredients you'll need: 2 (8 oz.) lobster tails 2 tablespoons chive oil or extra virgin olive oil 1 teaspoon garlic-shallot puree (or 2 crushed garlic cloves) 1/2 stick butter 2 tablespoons fresh chopped parsley 2 cups water (use as needed) Salt and pepper (as desired) First, lay the lobster tail on its back. With your knife, set it on the tip of tail. Push knife down into meat and crack through the back of the shell. Gently pull meat apart from the shell, but not completely. Rinse lobster under cool water. Pat dry. Drizzle chive oil or olive oil over the meat. Cover and put in the refrigerator in 30 minutes. Preheat your outdoor gas grill. Place lobster tails, meat side down, on the grill and cover about 1 minute. Turn lobster over on the back side and grill another minute. Remove when lobster is still pink. Next, preheat a saute pan large enough for both tails over medium heat. Add 1/2 stick butter and 1 teaspoon garlic shallot puree. When butter is melted, add 1/4 cup water. Let it sizzle around. Add lobster tail. Keep it at top of the pan. Youll see the butter is over the flame. Start to spoon the hot butter mixture over the lobster. Keep lobster up and away from the heat. The hot garlic sauce is whats cooking it. After couple minutes, add chopped parsley. Add a bit more water if needed. After about 5 minutes, theyll be done. Today Im serving these with garlic mashed potatoes and fresh grilled corn on the cob.
13 Jul 2011
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