1. Classic
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
2. Chunky Red
Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk; top with fresh dill.
4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash (No. 1).
5. Low-Fat
Make Chunky Red Mash (No. 2); replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.
6. Spicy Chipotle
Make Classic Mash (No. 1); add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.
Read more at: http://www.foodnetwork.com/holidays-and-parties/50-mashed-potato-recipes/index.html?oc=linkback
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
2. Chunky Red
Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk; top with fresh dill.
4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash (No. 1).
5. Low-Fat
Make Chunky Red Mash (No. 2); replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.
6. Spicy Chipotle
Make Classic Mash (No. 1); add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.
Read more at: http://www.foodnetwork.com/holidays-and-parties/50-mashed-potato-recipes/index.html?oc=linkback
Picture of Thin and Crispy Chocolate Chip Cookies Recipe Photo: Thin and Crispy Chocolate Chip Cookies Recipe
Rated 4 stars out of 5
Rate This Recipe
Read 42 Reviews
Total Time:
1 hr 25 min
Prep
5 min
Inactive
1 hr 0 min
Cook
20 min
Yield:
36 cookies
Level:
Easy
Read more at: http://www.foodnetwork.com/recipes/thin-and-crispy-chocolate-chip-cookies-recipe/index.html?oc=linkback
Rated 4 stars out of 5
Rate This Recipe
Read 42 Reviews
Total Time:
1 hr 25 min
Prep
5 min
Inactive
1 hr 0 min
Cook
20 min
Yield:
36 cookies
Level:
Easy
Read more at: http://www.foodnetwork.com/recipes/thin-and-crispy-chocolate-chip-cookies-recipe/index.html?oc=linkback
Ingredients
2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 whole eggs
1 tablespoon vanilla extract
2 1/4 cups white flour
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips
Directions
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Read more at: http://www.foodnetwork.com/recipes/thin-and-crispy-chocolate-chip-cookies-recipe/index.html?oc=linkback
2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 whole eggs
1 tablespoon vanilla extract
2 1/4 cups white flour
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips
Directions
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Pumpkin Gingerbread Trifle
Ingredients
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Directions
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Directions
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Peanuts with Oyster Crackers
Ingredients
Kosher salt
2 tablespoons sesame seeds
2 teaspoons soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons grated ginger
1 teaspoon red pepper flakes
1 teaspoon Chinese five-spice powder
Vegetable oil, for brushing
1 large egg white
2 cups raw unsalted almonds
2 cups raw unsalted peanuts
1 1/2 cups oyster crackers
Directions
Mix 1 1/2 teaspoons salt, the sesame seeds, soy sauce, sesame oil, ginger, red pepper flakes and Chinese five-spice powder in a small bowl; set aside.
Preheat the oven to 350 degrees F and brush a rimmed baking sheet lightly with vegetable oil. Whisk the egg white in a large bowl until frothy. Add the almonds, peanuts and oyster crackers. Sprinkle with the prepared spice blend and toss to coat. Spread the nut mixture evenly on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asian-sesame-spiced-almonds-and-peanuts-with-oyster-crackers-recipe/index.html?oc=linkback
Kosher salt
2 tablespoons sesame seeds
2 teaspoons soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons grated ginger
1 teaspoon red pepper flakes
1 teaspoon Chinese five-spice powder
Vegetable oil, for brushing
1 large egg white
2 cups raw unsalted almonds
2 cups raw unsalted peanuts
1 1/2 cups oyster crackers
Directions
Mix 1 1/2 teaspoons salt, the sesame seeds, soy sauce, sesame oil, ginger, red pepper flakes and Chinese five-spice powder in a small bowl; set aside.
Preheat the oven to 350 degrees F and brush a rimmed baking sheet lightly with vegetable oil. Whisk the egg white in a large bowl until frothy. Add the almonds, peanuts and oyster crackers. Sprinkle with the prepared spice blend and toss to coat. Spread the nut mixture evenly on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asian-sesame-spiced-almonds-and-peanuts-with-oyster-crackers-recipe/index.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/thin-and-crispy-chocolate-chip-cookies-recipe/index.html?oc=linkback
