Food and Recipe's
- Thread starter Beers
- Start date
Lord Chevy
I'm home
Look at the sodium levels:
McDonald's - Interactive Nutrition Menu
McDonald's Nutrition Information, Calories, Allergens
Since we're talking potatoes (this is not the original recipe, but I think most of you will like it.):
2 ounces Parmesan cheese, grated (about 1 cup)
1 cup Panko
4 tablespoons Unsalted butter, melted
6 tablespoons Unsalted butter, cut into 6 tablespoon sized pieces
Salt and pepper
2 1/2 pounds Russet potatoes, peeled and cut into 1-inch chunks
3 cups Light cream, divided
1/8 teaspoon Baking soda
Adjust an oven rack to the middle position and preheat the oven to 375 degrees.
2. In a small bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt.
3. Set aside.
4. In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking soda, 2 teaspoons salt and 1 teaspoon pepper.
5. Bring this mixture to a boil over medium-high heat.
6. The potatoes will want to stick, so stir them frequently.
7. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring knife slides easily into several potato chunks without the potatoes crumbling apart, 20 to 25 minutes.
8. You don’t want the potatoes mushy.
9. As soon as the biggest chunks yield easily to the knife, get them off the heat and stir in the remaining ½ cup of cream and the remaining 6 tablespoons of unsalted butter.
10. Keep stirring until the butter has melted, about 1 minute.
11. Pour the creamy potato mixture into a 9-by-13-inch baking dish. (You’ll want to butter the dish, but you don’t have to.)
12. Sprinkle the Parmesan-panko mixture evenly over the top.
13. Bake, uncovered, until the potatoes are bubbling and the crumb topping is nicely browned, around 15-20 minutes.
14. Let the potatoes cool for at least 15 minutes before serving.
Lighthouse Inn Potatoes
2 ounces Parmesan cheese, grated (about 1 cup)
1 cup Panko
4 tablespoons Unsalted butter, melted
6 tablespoons Unsalted butter, cut into 6 tablespoon sized pieces
Salt and pepper
2 1/2 pounds Russet potatoes, peeled and cut into 1-inch chunks
3 cups Light cream, divided
1/8 teaspoon Baking soda
Adjust an oven rack to the middle position and preheat the oven to 375 degrees.
2. In a small bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt.
3. Set aside.
4. In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking soda, 2 teaspoons salt and 1 teaspoon pepper.
5. Bring this mixture to a boil over medium-high heat.
6. The potatoes will want to stick, so stir them frequently.
7. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring knife slides easily into several potato chunks without the potatoes crumbling apart, 20 to 25 minutes.
8. You don’t want the potatoes mushy.
9. As soon as the biggest chunks yield easily to the knife, get them off the heat and stir in the remaining ½ cup of cream and the remaining 6 tablespoons of unsalted butter.
10. Keep stirring until the butter has melted, about 1 minute.
11. Pour the creamy potato mixture into a 9-by-13-inch baking dish. (You’ll want to butter the dish, but you don’t have to.)
12. Sprinkle the Parmesan-panko mixture evenly over the top.
13. Bake, uncovered, until the potatoes are bubbling and the crumb topping is nicely browned, around 15-20 minutes.
14. Let the potatoes cool for at least 15 minutes before serving.
Notes: If light cream is not avaliable, heavy cream may be substituted. Do not use half & half or milk, however, as they will not work in the recipe.
You may think that this is too much salt. You may be tempted to use less. Don’t do it. Follow the recipe. The sauce will be salty, but in the end the potatoes will be perfection.
To make ahead and bake later: After the potato mixture has been transferred to the baking dish, let it cool completely, then cover the dish with aluminum foil and refrigerate for up to 24 hours. When you’re ready, before applying the Parmesan-panko topping, bake the potatoes at 375 degrees, covered, until they’re heated through, about 35 minutes. Remove the dish from the oven and apply the topping evenly. Bake again, now uncovered, for another 15-20 minutes until the top is nicely browned.
1: Possible alternatives/additions to panko: crushed cornflakes, crushed Ritz.
2: Might want to add another 1/2 teaspoon of salt.
3. Might want to add a little more butter to the panko mixture.
4. Might want to add a little bit more light cream to the mixture.
5. Might want to try adding a small amount of finely grated garlic.
6: Might want to try using salted butter instead of unsalted butter.
You may think that this is too much salt. You may be tempted to use less. Don’t do it. Follow the recipe. The sauce will be salty, but in the end the potatoes will be perfection.
To make ahead and bake later: After the potato mixture has been transferred to the baking dish, let it cool completely, then cover the dish with aluminum foil and refrigerate for up to 24 hours. When you’re ready, before applying the Parmesan-panko topping, bake the potatoes at 375 degrees, covered, until they’re heated through, about 35 minutes. Remove the dish from the oven and apply the topping evenly. Bake again, now uncovered, for another 15-20 minutes until the top is nicely browned.
1: Possible alternatives/additions to panko: crushed cornflakes, crushed Ritz.
2: Might want to add another 1/2 teaspoon of salt.
3. Might want to add a little more butter to the panko mixture.
4. Might want to add a little bit more light cream to the mixture.
5. Might want to try adding a small amount of finely grated garlic.
6: Might want to try using salted butter instead of unsalted butter.
Lighthouse Inn Potatoes
Fun Fact: I don't use salt on anything. I don't even have a salt shaker and haven't had one in over 20 years. When I buy Potato Chips, I always go for the no salt or low salt options.
I have family members and friends that will grab a salt shaker and go to town with it even before they taste the food. That doesn't make any sense to me whatsoever. How do you know it needs salt before you taste it? Ridiculous!!
I have family members and friends that will grab a salt shaker and go to town with it even before they taste the food. That doesn't make any sense to me whatsoever. How do you know it needs salt before you taste it? Ridiculous!!
I actually don't mind Liver and onions, if they're cooked right. Once or twice a year is plenty for that though.
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Lord Chevy
I'm home
Never been a fan of liver straight up. Turkey and Chicken stuffing - I always fine dice the livers and sauté with onion/garlic/herbs to add to the dressing. Mild liver flavor with the rest is very good, IMHO.
I'm not sure what they're trying to accomplish here...
View: https://www.facebook.com/reel/956691152609033
View: https://www.facebook.com/reel/956691152609033
Lord Chevy
I'm home
Just create a vodka syrup - mixed well (or a $15 mini chopper from Walmart). That and ice in the chopper (maybe muddle some mint) then into a glass, pour in tonic water - boom!
I didn't realize he opened the vodka. Now, it makes sense.
Lord Chevy
I'm home
Creamy Chili Crab Pasta
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