Text 20902, 115 rader
Skriven 2009-02-15 20:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICK LAZIC
Ärende: Re: BURGER TOPPINGS 90211
=================================
Hi,

It's good to see you active here again.

-=> Quoting Mick Lazic to Glen Jamieson <=-

 DS>> Which does not answer the question -- cooked or pickled?

 ML> Cooked
                           
The one time I tried it, I used a slice of pickled beet out of
ignorance.

 ML> the works.... shredded carrots (etc.)
                                    
Now that's an unusual topping here. I don't think I've ever seen or
heard of it before.

To me, a Canadian, the works means: lettuce, tomato, onions, raw or
fried, dill pickle (or pickle relish), mustard and ketchup.

Roslind likes HP sauce and I like hot sauce in the mix. Whenever I
do burgers for the family I set up a buffet table with about 20
condiments, cheeses and toppings to choose from. And every burger
will be different.

 ML> Nothing worse than a 'hard' egg in a burger or a 'egg & bacon' toasted
 ML> sandwich.

I like mine medium with firm whites and slightly thickened yolks so
that they are not TOO runny.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Mashed Potatoes
 Categories: Vegetables
      Yield: 5 Servings
 
      4 lg Potatoes; peeled
           Water
    1/2 c  Milk; or more
      2 tb Butter
           Salt and pepper; to taste
      1 pn Nutmeg; optional
 
  Cover the potatoes with cold water and bring to a boil. Cook for
  20 minutes, or until tender. (Watch the pot! Potatoes have a
  tendency to boil over.) While the spuds are cooking, slowly heat
  the milk and butter. When the potatoes are done, drain them and
  add half the hot milk mixture. Mash the potatoes with a handheld
  potato masher or an electric mixer. Keep adding the hot milk until
  you reach the proper consistency (which, of course, varies from
  family to family). Season with salt, pepper, and nutmeg, if
  desired.
  
  VARIATIONS-

  *Spuds with Jewels: In a frying pan, heat 1 teaspoon of vegetable
  oil and briefly saute 1 diced red pepper (add hot peppers such as
  green jalapeno for fire). Stir in 1/2 teaspoon basil. Immediately
  pour on top of mashed potatoes.
  
  *Green Potatoes: Use an electric mixer to blend 1 to 2 cups
  chopped cooked spinach into one batch of mashed potatoes until
  they turn green.
  
  *Red Coats: Use purple, red, or new potatoes with their skins on.
  
  *The Cheddar Broccoli: Mix 1/22 cup grated Cheddar cheese with 1
  cup chopped, steamed broccoli florets and fold into the mashed
  spuds.
  
  *Prague Potatoes: Panfry 4 strips bacon until crisp. Remove from
  the pan and add 1 diced onion, cooking until translucent. Crumble
  the bacon into the onion. Top mashed potatoes with bacon, onion,
  and drippings, using 1 1/2 teaspoons, or less, of fat per serving.
  
  *Golden Broil: Spread prepared mashed potatoes in an oven-to-table
  baking dish. Drizzle 1/2 cup heavy cream over the top and sprinkle
  with Parmesan cheese. Broil until the top turns golden.
  
  *Breakfast for Dinner: Serve mashed potatoes in a large bowl
  topped with 3 to 4 chopped hard-boiled eggs chopped fresh parsley
  and chives.
  
  *Tatties'n'Neeps: For the Scots' way of using up leftover mashed
  pototoes, mix equal amounts of mashed potatoes and mashed turnips.
  
  *Colcannon: Mix mashed potatoes with l 1/2 cups shredded, cooked,
  drained cabbage or kale. *Bangers and Mash: Try this English
  recipe - serve plain mashed Potatoes with broiled or pan-seared
  sausages ("bangers") on the side.
  
  *Fenced-in Spuds: Surround a mound of mashed potatoes with a fence
  of steamed green beans and carrot sticks.

  "Vegetables your kids will eat," Family Fun Magazine.

  Posted to MC-Recipe

  From: Pat Hanneman
 
MMMMM


Cheers

YK Jim


... Swapping turkey bacon for real bacon should be a federal offense.

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