ANSWERS: 27
  • You can put spices (chopped garlic, onions, etc.) in the water when you're boiling them or you can add milk instead of water when you mash them. Once they're mash, you can also add butter and some dried spices like Italian spices
  • First thing, quit mashing everything. Then find some new recipes. I've posted some very nice turkey, stuffing, and sweet potato recipes here already. Roast some garlic and add that to your potatoes. Don't mash carrots, steam them sliced instead or cook them with some apple cider, salt, and a touch of vinegar at the end. Cook the turkey with a maple syrup butter and fresh herbs, thyme, marjoram, parsley, rosemary. SALT your food while cooking. It really makes a difference and you will use less if you salt during the cooking instead of near the end of afterwards.
  • Ok an the turkey while it's browning place a few strips of bacon. Mashed potatoes: add in a little sour cream and garlic carrots: steam em and mix in 1tsp butter/margarine and some brown sugar turnip: mashed with a little butter squash: go to a spagetti squash with the same a little marg and brown sugar
  • I think you can handle these. Glazed Baby Carrots * 16 ounces baby carrots * 2 tablespoons butter * 1/3 cup brown sugar, packed * 1 cup water * dash salt * pepper, to taste * 2 tablespoons butter In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated, turn off heat and add butter. Garlic and Chive Mashed Potatoes * 2 to 2 1/2 pounds russet potatoes * 4 tablespoons butter * 3 medium cloves garlic, finely minced * 1 tablespoon fresh or freeze-dried minced chives * 2 to 4 tablespoons sour cream, optional * 1/2 to 3/4 cup milk, warmed * salt and pepper, to taste Peel potatoes; cut into chunks and put in a saucepan. Rinse and drain. Cover potatoes with water and boil for about 15 to 20 minutes, until tender. Meanwhile, melt butter in a saucepan with garlic and chives. Cook over low heat for about 1 minute. Drain and mash the potatoes; beat in sour cream, if using, and then add the butter mixture and milk until desired consistency is reached. Add salt and pepper, to taste. Sauteed Bacon and Steamed Green Beans * 1 tablespoon olive oil * 6 strips bacon, chopped into 1/2-inch pieces * 1 cup thinly sliced onion * 2 tablespoons sliced garlic * 2 pounds green beans, washed and ends trimmed * 1 cup chicken stock or water * 1 teaspoon salt * 1/2 teaspoon fresh ground black pepper Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon, stirring occasionally, and begin to sear until most of the fat has rendered and the bacon is well caramelized, about 5 minutes. Add the onions and garlic to the pan and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the string beans to the pan and toss well with the bacon and onions. Raise the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper and toss well. Return the lid and cook the beans until tender, about 1 or 2 minutes longer. Remove from the heat and transfer to a serving dish or small platter to serve.
  • i'm not the best cook in the world either, but put those little sausages wrapped in bacon in there too, everyone loves those.
  • well for starters, don't mash the carrots and turnips. also, try to cutting the potatoes like a lemon, little wedges, and season those. once i ask my grandmother how she does it all, i'll come back, lol
  • Quite Smashing and start slicing;0 Go get some seasonings Onion powder,,Garlic powder,,and those type things;) Good Luck;)LOL!!
  • You need some green. Green bean casserole?, the recipe is everywhere. Why would you mash carrots?
  • I like the taste of plain food. I never could imagine why people need to garbage up their food with sugar, salt, pepper and such. Food has it's own taste and it is good.
  • I hope you don't mash the turkey also! Try putting onions in the turkey gravey, butter and garlic powder in the mashed potatos.
  • try making a sweet potato souffle from a recipe (try epicurious.com or marthastewart.com), make a vegetable medley with lots of vegetables sauteed with some butter or oil, garlic, and shallots
  • Try these. They are very simple and delicious. Baked Carrots 4 cups of carrots, sliced. 1/2 cup of water. 6 tablespoons of butter. 2 tablespoons of sugar. 1 teaspoon of nutmeg. 1 teaspoon of salt. In a casserole dish, mix the sugar, nutmeg and salt with water.Add the carrots and dab them with butter. Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes.Allow to rest for 3-4 minutes. Spicy potatoes(so nobody accuses you of only serving bland food)(adjust the seasonings to your personal taste) 3 potatoes, peeled and chopped into bite size pieces 1/2 onion, finely chopped 2 tbsp tomato purée 1 tbsp Worcester sauce 2 inches grated root ginger 8 cloves garlic sliced 2 tsp curry powder 1 tsp cumin powder 1 tsp chilli powder 1 tsp turmeric 1 Tomato quartered 5 tbsp chopped coriander leaves Vegetable oil Boil the potatoes in water with a little salt and turmeric added until cooked, (do not over cook - still firm) and do not drain too much of the water and turmeric away. Sautee the onions till golden and add the curry powder, chilli powder, cumin powder, sliced garlic and grated ginger and stir fry for 2 minutes. Add the tomato, tomato puree, and Worcester sauce and stir fry for 2 minutes. Add the potatoes, mix in with the sauce and serve immediately topped with the coriander leaves. Here is a very easy mashed turnip recipe which tastes delicious so you will be forgiven the mashed dish. 1 large turnip the kind that comes waxed 1 tsp. salt 1/4 cup butter 1-2 tsp. brown sugar Wash the turnip and peel it with a potato peeler. Cut it into rough cubes. Don't worry about keeping the size or shape consistent; it will be mashed up later. Bring a medium pot of water to the boil and add about one teaspoon of salt. Add the turnip.. Boil for about 45 minutes; drain.. Add about a quarter of a cup butter or margarine and the brown sugar. Mash all the ingredients together. Stir, then add salt and pepper to taste. I hope you enjoy these dishes.
  • if you MUST mash, try a little sour cream in the potatoes and some crushed red pepper in the turnips. I would never consider mashing carrots, just a bit of salt and butter. and I like my squash breaded and fried for zucchinni or sliced with butter for yellow.
  • Stop serving baby food! Don't mash everything. haha. mashed potatoes are allowed because they are so good. -cook in chicken stock -mash (your favorite=D) - Add milk and sour cream until you have a nice texture - then add an flavor or two..like rosemary and garlic serve baby carrots sauteed in butter and brown sugar. I don't know what squash you are using... -bake it with garlic and onion in the oven -then serve with fresh parsley and salt and pepper
  • Buy a turkey from the deli
  • Buy a turkey from the deli next time
  • Sounds like you're making baby food! Stop mashing, start seasoning! You can steam, saute or roast your vegetables. Use salt, pepper, onion and garlic more. Look for recipes on the web and use them until you get the hang of seasoning and different cooking methods. Here's a link to my site: http://www.cherskitchen.com
  • Make reservations at the local restaurant. They'll know what to do
  • I like adding green onions to my mashed potatoes. oh, and try not mashing the carrots, that alone will add a different element. with butternut squash, you can add some brown sugar and honey. delicious!
  • Try mashing red potatoes with their skin. Add garlic to all the veggies except carrots. Candy the carrots.
  • just add salt
  • Get a Betty Crocker Cookbook. It has good basic directions for most foods and the recipes are quite good. It is a good starting place for a beginning cook and will take you to the next level. In the meantime, try mashing your potatoes with buttermilk. That adds a lot of flavor without adding a lot of calories. Or you could twice-bake them. Bake them, cut them in half longwise, scoop them out of the peel and save the peel, mash them and return the mash to the peel. Top with cheese and bake again until the cheese melts. Here is a PA Dutch potato stuffing that isn't far different from what my grandmother made. http://allrecipes.com/Recipe/Potato-Filling/Detail.aspx Steam the carrots and glaze them with brown sugar. Here is a maple glazed recipe that sounds good to me. http://allrecipes.com/Recipe/Maple-Glazed-Carrots/Detail.aspx If you are going to mash squash, drag out the pumpkin pie recipe and bake a pumpkin pudding, which is a pie without the crust. Or you could slice the squash thin and deep fry it. That is delicious. My mother used to peel, seed and dice a butternut squash and saute' it slowly in olive oil or canola oil. That carmelizes it and makes it really sweet. Turnips are good mashed. The are also good sliced thin and served raw. What about old fashioned corn pudding for a side dish? Here is a recipe not far different from mine, except mine only uses two eggs. http://allrecipes.com/Recipe/Grandmas-Corn-Pudding/Detail.aspx
  • PUMPKIN SOUFFLÉ (OR SWEET POTATO) 1 qt. can pumpkin or mashed cooked sweet potato 1 c. sugar 1/4 stick melted butter 1 beaten egg 2 tsp. vanilla Mix all ingredients and put in a buttered baking dish. Sprinkle generously with pecans and raisins. Push the nuts and raisins into the soufflé so as not to get too brown. Bake at 350 degrees for 40 minutes. SLICED AND GRILLED POTATOES - Peal and steam boil the potatoes until almost done, once done let rest to cool - Slice the potatoes not thick or too thin - Put olive oil in your baking dish and add the sliced potatoes - Top with sliced and well washed mushrooms; sprinkle with garlic, salt some olive oil and Parmesan cheese - Don’t mix - The oven should be hot - Introduce the baking dish at 350 degrees until the potatoes are done. PEARL ONION GRATING WITH PARMESAN, SAVORY & THYME Ingredients 2 lb. frozen pearl onions, thawed 1 cup heavy cream 3 4-inch sprigs fresh thyme Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter, melted 1 cup coarse fresh breadcrumbs 1/4 cup freshly, finely grated Parmigiano Reggiano 1/2 tsp. dried savory leaves, crumbled - Heat the oven to 400°F. - Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry. - Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally. - Meanwhile, brush a shallow 2-qt. grating or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper. - Spread the onions in the baking dish. - Pick out and discard the thyme sprigs from the cream. - Pour the cream over the onions and scatter the breadcrumbs on top. - Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. - Let rest 10 minutes before serving. BASMATI RICE PILAF WITH WHOLE SPICES, SAFFRON & MINT Ingredients 2/3 cup shelled pistachios 2 Tbs. canola oil 1 small yellow onion, finely diced (about 1 cup) 1/2 tsp. kosher salt; more to taste 1/2 Tbs. coriander seeds, lightly smashed 12 whole green cardamom pods 3-inch piece cinnamon stick 1 bay leaf 2 cups basmati rice, rinsed 2-3/4 cups low-salt chicken broth - Position a rack in the center of the oven and heat the oven to 325°F. - Spread the pistachios on a baking sheet and toast in the oven until golden and fragrant, 7 to 10 minutes. - Transfer the baking sheet to a wire rack to cool. Roughly chop the nuts and set aside. - Heat the oil in a medium saucepan over medium-high heat. - Add the onion and salt, and sauté for 2 minutes; add the coriander, cardamom, cinnamon, and bay leaf to the pan and continue to cook, stirring occasionally, until the onion is softened and turning brown, 1 to 3 minutes more. - Add the rice and cook, stirring, until the rice is well coated with oil and slightly translucent, about 3 minutes. - Add the chicken broth. Bring to a boil and then reduce the heat to low, cover, and let simmer until the liquid is absorbed and the rice is tender, about 15 minutes. - Discard the cinnamon stick, bay leaf, and cardamom pods. - Season to taste with salt if necessary. When ready to serve, sprinkle with the chopped pistachios. I have not included the turkey as you say you can manage it. The enclosed recipes are Mediterranean, the servings are not huge reason why I serve several of them.
  • Sneer if you want to, but most people love Stove Top stuffing, and if you don't know how to make your own, you can't louse it up. I always used to hate carrots in every form until we discovered this extremely simple recipe: Bag of frozen baby carrots with a teaspoon of sugar, teaspoon of salt, quarter cup of sweet red wine, quarter cup of butter or margarine. Put in the oven in a Pyrex dish with the turkey for, I forget, about forty minutes. Speaking of wine, have a glass of wine on the table for everyone. Have other beverages as well unless you want EVERYBODY to go to sleep afterwards and leave you with all the dishes. Trivial Pursuit says the vast majority of Americans prefer their potatoes mashed so you won't go wrong there. And while some people hate cranberry sauce, the ones that want it at Thanksgiving and Christmas will be disappointed if it isn't on the table--and there's nothing bland about it. You could also add some sweetened cinnamon to applesauce, or buy it spiced. Anybody got a recipe for lime-jellow marshmallow cottage cheese surprise? And have whipped cream for the pumpkin pie.
  • Ask to be fed intravenously.
  • well you not mash everything and it might be better
  • okay here first thing season your food. Nothing wrong with marnating it over night this way it can seal the flavor deep within the food. 1) for your vegetable try steaming your vegetables seals in the nutrients that are needed. 2) for mashed potatoes add some fresh minced garlic, bacon, and a little cheese. 3) Turkey my favorite. here's a good way to throw the family off. not sure hot much you all like cajun but it was something my family really enjoyed. 1 cup of olive oil 2 cloves of garlic 1 1/2 tablespoon of Mrs. Dash Spicy Seasoning 1 tsp of black pepper 1 tsp of salt 1/2 tsp of paprika 1/2 cup spicy mustard 1/3 cup of horseradish mustard Now your going to combine all these ingredients and get a meat injector. and inject this in to all places of the turkey take whats left and rub ove the turkey and let sit over night. Get a deep fryer and use peanut oil. and there you have it and trust me. my favorite line to say " it will be so good make you want to slap your mama" finger licking good. Now for my favorite. Greens. Get fresh Collard Green 2-3 lbs depending on how big your family is. i used about 4 lbs and it fed six with left overs. Soak in cold water to clean any dirt. make a cut along side the big end of the stem on both side take your index and thumb and pinch and pull up towards the other end. after you've done this take your green and roll the up like a log. cut them into quarter pieces dont have to be exact. in a big pot for every 1 lb of greens add a cupp of water.take a 1/2 cup of cidar vinegar, 2-3 hamhocks, 1 onion diced and 2 tblsp of virgin or vegetable oil and bring to a boil. before you put the greens in put in some franks or what ever hotsauce you have in about a 3 tblsp and once again at the half way point of cooking time which is 2 hrs at a slow simmer. Exp Cook

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