Mashed Recipes

This easy-to-make mashed recipe is perfect for Thanksgiving. This recipe is classic, simple, and perfectly fits the season. Meshed is as simple to make, but still there is a real art in getting them perfect. Not too airy or too heavy, with just enough butter, salt, pepper, and cream. 

Mashed potato

Ingredients: 1 1/3 pounds (4 medium) Russet potatoes, washed, peeled, and slice into uniform 2-inch pieces, 1 teaspoon salt, divided, 2 tablespoons warm butter, 1/2 to 2/3 cup hot milk….How to make it>>

Mashed Cauliflower

Ingredients: 1 medium head cauliflower, trimmed and cut into small florets (about 5 to 7 cups), 1 to 2 table spoons extra virgin olive oil, Sea salt and ground black pepper to taste….How to make it>>

Mashed Vegetables

Ingredients: 1 table spoon olive oil, 1 onion, chopped, 1 garlic clove, crushed, 1 red pepper finely chopped, seeds removed, 1 large parsnip, peeled and diced, 2 leeks, cut into rings, 350g/12 oz potatoes, peeled and diced, 2 table spoon milk, 1 tea spoon mustard, 60g/ 2 oz mature cheddar, grated, 60g/ 2 oz light cream cheese….How to make it>>

Mashed Sweet Potatoes

Ingredients: 2 medium sweet potatoes peeled and slice into 2-inch chunks, 1/2 cup half and half, 3 table spoons butter, 2 table spoons light- brown sugar, Coarse salt and ground pepper….How to make it>>

Mashed Potatoes and Cauliflower

Ingredients: 2 lbs Ontario Baking Potatoes, 4 cloves Ontario Garlic, slice into quarters, 2 cups Ontario Cauliflower florets, 3/4 cup milk, heated, 3 table spoons olive oil, 1 tea spoon salt, 1/4 tea spoon pepper, 1 cup shredded Cheddar cheese, 1/3cup chopped Ontario Chives or Green Onion….How to make it>>

Mashed Potatoes and root Vegetables

Ingredients: 2 lbs Yukon gold potatoes or 2 lbs russet potatoes, peeled, cubed, 1 cup sweet potato, peeled, diced, 1/2 cup rutabaga, peeled, diced, 1/2 cup turnip, peeled, diced, 1/4 cup heavy cream, 1/4 cup milk, 1 table spoon unsalted butter, 1 pinch ground nutmeg, 1 pinch white pepper, 1 table spoon kosher salt….How to make it>>

Mashed Green Banana

Ingredients: 4 green bananas, 200g can peeled tomatoes; liquidized, 2 cloves garlic, minced, 1 inch ginger, grated, 2 peppers, minced, 1 table spoon vegetable oil, 1 tea spoon mustard seeds, 1/2 ta spoon cumin seeds, 1/2 tea spoon turmeric, 2 tea spoons coriander/cumin mix, Salt to taste, Fresh coriander for garnish….How to make it>

Mashed Radish

Ingredients: 1 1/2 kg white radish, 2 cups water, 3 table spoons vegetable oil, 2 cloves, 3-4 dry red peppers, 1/2 tea spoon ginger powder, Salt to taste, Asafetida a pinch, 1/2 Tikka masala, crushed….How to make it>>

Spicy Mashed Chicken

Ingredients: 250gm skinless, boneless Chicken, 2 finely chopped big onions, 1/4 green capsicum, 1/2 finely chopped ginger, 2 finely chopped tomatoes, 2 green peppers, 2 finely chopped garlic, 1 chopped dry red pepper, 1 teaspoon Kasoori methi, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon lemon juice, 1/4 teaspoon pepper powder, 1 teaspoon chopped coriander leaves, 2-3 tablespoons oil, Salt to taste….How to make it>>

Mashed Chicken and Potatoes

Ingredients: 1.5kg chicken, cut into 8 pieces, Salt and freshly ground black pepper, 50g plain flour, 2 tablespoons olive oil, 110g butter, 175g button mushroom, 40g caster sugar, 175ml white wine, 350ml chicken stock, 3 tablespoons tomato puree, Small handful fresh tarragon, half left as sprigs, half finely chopped, 2 tomatoes, peeled, seeds removed, chopped….How to make it>>

Mashed Yellow Split Peas

Ingredients: 1 1/2 cups yellow split peas, 1 teaspoon salt, 1 medium onion, chopped, 2-3 tablespoons jalapenos, minced, 1 teaspoon fresh turmeric, grated, 1/2 -1 teaspoon curry powder, 2 tablespoons peanut oil or 2 tablespoons ghee, 1 1/2 teaspoons black mustard seeds, 1 lemon juice, Fresh cilantro (to garnish)….How to make it>>

Mashed Brinjal

Ingredients: 1 big brinjal, 2 table spoons oil, 1 pinch asafetida, 1/2 tea spoon cumin seeds, 1 big onion, 1 table spoon chopped ginger, 1 tea spoon chopped garlic, 1 tea spoon green peppers, 1 big chopped tomato, 1 tea spoon pepper powder, 1/2 tea spoon turmeric powder, 1/2 tea spoon garam masala, Salt….How to make it>>

Mashed Pumpkin

Ingredients: 1 small pumpkin, 1 pinch turmeric powder, 1 small marble size, tamarind, 1 tea spoon salt, 2 table spoon sesame oil, 1 table spoon Bengal gram dal, 1 tea spoon coriander seeds, 4 red peppers +1 for seasoning, 1 pinch asafetida, 1 piece cinnamon, 2 table spoons dry coconut gratings/copra, 1 pinch mustard seeds, A few curry leaves, A few cashew nuts….How to make it>>

Mashed Cucumber with Garlic

Ingredients: 1 medium cucumber, peeled and grated, 4 garlic cloves, peeled and mashed to a paste, 2 table spoons olive oil, Salt and freshly-ground black pepper to taste, A little vinegar, 2 table spoons fresh dill weed, finely chopped , A few ripe olives….How to make it>> 

Mashed Potatoes and Cabbage

Ingredients: 3 pounds potatoes, peeled and slice into chunks, 1/4 cup milk, 2 table spoons mayonnaise, 1/4 cup unsalted butter, 4 slices bacon, chopped, 1 large onion, diced, 1 clove garlic, minced, 1/4 tea spoon cayenne pepper, 1/2 head cabbage, cut into thin strips, 1/2 cup water, Salt and ground black pepper to taste, 2 cups fully cooked ham, slice into bite-size pieces….How to make it>>

Mashed Potatoes and Broccoli

Ingredients: 2 big potatoes, peeled, 2 cups chopped fresh broccoli, 1/4 cup milk, 1 tablespoon olive oil, 1/2 onion, chopped, 1 cup shredded cheddar cheese, 3 eggs, 1 cup milk, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon nutmeg….How to make it>>

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Sauce Recipes

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In cooking, a sauce is liquid, creaming or semi-solid food served on or used in making other foods. Sauces are not normally consumed by themselves; they add flavor, moisture and visual appeal to another recipe. Sauce is a French world taken from the Latin salsus, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans.

Sauces need a liquid component, but some sauces may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world.

Sauces may be used for savory recipes or for desserts. They can be made and served cold, like mayonnaise, made clod but served like hot pesto, or can be cooked like béchamel and served hot or again cooked and served cold like apple sauce.  

Tomato Sauce

Ingredients: 1.15 kg fresh, red, ripe tomatoes, 1 tablespoon olive oil, 1 medium onion, peeled and finely chopped, 1 fat clove garlic, peeled and crushed, 12 large leaves fresh basil, slight parmesan, to serve, salt and freshly milled black pepper….How to make it>>

Kerala Cod with Cashew Yogurt Sauce and Fresh Mango Recipe

Ingredients: ¼ cup roasted cashews, 2 teaspoons coriander seeds, 1/2 teaspoon cardamom seeds, 1 coriander plain yogurt, 2-3 tablespoons chopped peppers, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 1/2 lbs. bonelss, skinless cod fillets, salt, 2 medium-size mangoes, cut into chunks, 4 tablespoons butter, 1/2 teaspoon anise seeds, 1/4 teaspoon ground turmeric, cilantro leaves….How to make it>>

Hollandaise Sauce Recipe

Ingredients: 1 cup clarified butter, 4 eggs yolks, 2 table spoons lemon juice, 1 table spoon cold water, salt to taste, pepper….How to make it>>

Mushroom with Madeira Sauce

Ingredients: 4 tablespoons unsalted butter for sauce plus one more tablespoon for mushrooms, 1.5 pound mixed fresh mushrooms, 1/2 cup madeira wine, 1 cup bright vegetable broth, 1 cup milk, 3 tablespoon flour, pinch of ground nutmeg, pinch of cayenne pepper, salt and pepper to taste….How to make it>>

Steamed Butter Fish with Sauce

Ingredients: 2 green onion, sliced, 1 fresh red pepper, depending on how spicy you poverty it, 3 kaffir lime leaves, 3-4 cloves garlic, crushed or ½ table spoon bottled pureed garlic, 1 table spoon lemon or lime juice, 2 table spoons fish sauce, 1/2 loosely-packed cup fresh basil leaves, 4 table spoons coconuts oil, 1 teaspoon butter, 2 table spoons soya sauce….How to make it>>

Salmon Cakes with Lemon Caper Sauce

Ingredients: 1 pound skinless Salmon fillet, olive oil for drizzling, Kosher salt and freshly ground pepper; For Sauce: 1/2 cup full-fat plain Greek yogurt, 1/2 table spoon capers, rinsed, drained and chopped, 1 table spoon lemon juice, 1 table spoon lemon zest, salt and freshly ground black pepper….How to make it>>

Fish in Mustard Sauce

Ingredients: 2 pieces white fish fillets, 3 table spoon oil, 1/2 tea spoon salt, 1/2 tea spoon turmeric powder, 2 spring onions chopped finely, for mustard sauce, 1 table spoon butter, 1 table spoon corn flour, 3 table spoons mustard, 1 cup milk, salt as per taste….How to make it>>

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Tomato Sauce Recipe

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The point of this recipe is to make a big amount at one time, when tomatoes are in season. If you’re canning it, stick faithfully to the recipe; adding extra fresh vegetables will deflect the pH so it’s dangerous for water-bath canning. If you’re freezing it, then its make small to throw in peppers, mushrooms, fresh garlic, whatever you want. This recipe makes 6-7 ingredients – you can use a mixture of pint and quart canning jars or freezer boxes.

A good tomato sauce is the standing for so many perfect recipes - pizza, pasta, chicken, and fish. Here is a recipe for a primary tomato sauce that starts with a soffit of onions, carrots, and celery cooked in a slight olive oil, to which garlic, tomatoes and seasonings are added. Simple and satisfiable. The sauce can be ready up with mushrooms, sausage, olives, wine, and all manner of vegetables. For a tantalizing type of a tomato-based sauce check out Sean's sauce over at Hedonic. 

Ingredients

·         2 lbs. 8 oz (1.15 kg) fresh, red, ripe tomatoes

·         1 table spoon olive oil

·         1 medium onion weighing about 4 oz (110g), peeled and finely chopped

·         1 fat clove garlic, peeled and crushed

·         Approximately 12 large leaves fresh basil

·         Slight Parmesan, to serve

·         Salt and freshly milled black pepper

How to make Tomato Sauce Recipe

·         At first skin the tomatoes. To do this, decant boiling water over them and leave them for just 1 minute or, if the tomatoes are small, 20-30 seconds, before draining and slipping off their skins (care for your hands with a cloth if they are too hot). Now reserve 3 of the tomatoes for advanced and roughly chop the rest.

·         Next heat the oil in a medium saucepan, then add the onion and garlic and let them mildly cook for 4-6 minutes, until they are softened and pale gold in color.

·         Now add the chopped tomatoes with about a third of the basil, torn into pieces. Add some salt and freshly crushed black pepper, then all you do is let the tomatoes simmer on a very low heat, without a lid, for about 1½ hours or until almost all the melted has evaporated and the tomatoes are reduced to a thick, jam-choice consistency, stirring now and then.

·         Roughly chop the reserved fresh tomatoes and stirring them in, along with the relaxation of the torn basil leaves, and serve on pasta with a hint of Parmesan – not too much, though, because it will take away from the wonderful tomato flavor. When serving this sauce, it is a better idea to give the pasta 1 minute less cooking time than you generally would, then return it to the saucepan after draining and give 1 more minute while you combination in the sauce.

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Kerala Cod with Cashew Yogurt Sauce and Fresh Mango Recipe

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Have it for breakfast or as a meal, Kerala Cod with Cashew Yogurt Sauce and Fresh Mango Recipe is a popular snack in India and Bangladesh. You can add any vegetarians you choice and it ends up as a wholesome and nutritious meal in itself. Work for it with a few pickles on the side and it tastes delicious.

Inspired by thoughts of feasting on the graceful, luxurious kettuvallam houseboats of Kerala, India, this cultured baked cod recipe features a fragrant yogurt sauce made with cashews and spices that improves the flavor of the flaky cod fillets. The mildness of the mango and the warm, anise-scented butter raise this dish into the realm of nirvana.

The best recipe for special occasions (or any time you want to texture special), this dish is well- spiced, but mild. You can prepare it warmer by adding cayenne pepper and / or added fresh or dried chilies.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 1/4 cup roasted cashews
• 2 tea spoon coriander seeds
• 1/2 tea spoon cardamom seeds
• 1 container (6 oz.) plain yogurt
• 2-3 table spoons chopped peppers
• 1/2 tea spoon ground ginger
• 1/2 tea spoon salt
• 1/4 tea spoon black pepper
• 1 1/2 lbs. boneless, skinless cod fillets
• Salt
• 2 medium-size mangos, cut into chunks
• 4 table spoons butter
• 1/2 tea spoon anise seeds
• 1/4 tea spoon ground turmeric (optional)
• Cilantro leaves

How to make Kerala Cod with Cashew Yogurt Sauce and Fresh Mango Recipe

Heat the oven to 375 degrees. In a spice grinder or food processor, beat the cashews, coriander, and cardamom until excellently ground.

In a saucepan additional medium heat, stir together the cashew/ seed combination, yogurt, pepper (chilies), ginger, salt and black pepper. Heat just to a simmer and cook over very law heat for 5 minutes, stirring infrequently.

Dry the fish well and spray lightly with salt. Coat the inside of 3-4 separate baking recipes with cooking spray and serve the fillets between them. (It may necessary to slight the fillets to serve them evenly.)

Spoon the cashew yogurt sauce over the fish. Bake at 375 degrees for 10 minutes. Top the fish with the mango slice and bake 5-6 minutes more or until thickest slice of fish flakes easily.

Melt the butter with the anise seed and turmeric above medium low heat. Spoon the butter above the mangoes and fish, and garnish with cilantro leaves.

Makes 3-4 servings of Kerala Cod with Cashew Yogurt Sauce and Fresh Mango.

Cook's Notes:

• You can use fresh jalapenos, Serrano’s, or other peppers (chilies), either chopped or cut up. Adjust heat according to your taste by removing the seeds or leaving them in.
• Choose mangos that are just scarcely ripe (soft to gentle pressure, but not lenient overall.)

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Marinated Grilled Shrimp

This beer marinated and grilled shrimp are my all time favorite, most tasty shrimp to eat.  They are better served warm or at room temperature.  They are so worthy that your guests will gobble them active before they get cold.

Even if you are not a tipple lover I promise you will enjoy these tasty bites.  Just think of cooking with beer as you would after using wine to cook with.  It informs a delicious flavor to the shrimp and makes these shrimp very juicy and desirable.

Although the original recipe suggests to only steeping the shrimp for a few hours, I marinate mine for about 11-16 hours.  Overkill?  Maybe.  But I just love the flavors the sauce gives to the shrimp.

I’m beautiful certain I could easily change to a vegetarian lifestyle if it weren’t for two things: bacon and shrimp. In my opinion, bacon is excellent. On it’s own it’s magnificent, but it is also has the ability of transforming many a mundane recipe into something fantastic. When it comes to shrimp – whether they’re sautéed, fried, satiated or grilled – they best my list of favorite foods. Unless you try to feed them to me in shrimp mixture form. Then all bets are off. Just something about the ice cold shrimp and cocktail sauce skeeves me out.

I stumbled on this grilled shrimp recipe a few years ago and it’s been one of my go-to weeknight meals since then. We grill year round at our house. (Yep, we’re the crazy people sporting Ugg boots and winter coats with our grilling tongs in mitten-clad hands out the middle of a snow storm, all just to get our steak and shrimp fix.)

The preparation of this shrimp dish is super simple – I just toss everything into a zip-top bag and let it marinate in the fridge for about 30 minutes. The shrimp grill up in minutes and are complete of flavor. They couples perfectly with grilled asparagus and steamed rice.

Ingredients

1.      3 cloves garlic, minced

2.      1/3 cup olive oil

3.      1/4 cup tomato sauce

4.      2 table spoons red wine vinegar

5.      2 table spoons chopped fresh basil

6.      1/2 tea spoon salt

7.      Freshly cracked pepper, to taste

8.      1/4 tea spoon cayenne pepper

9.      2 pounds fresh shrimp, peeled and deveined

How make to Marinated Grilled Shrimp

In a big bowl, combine all ingredients excluding the shrimp and whish until combined. Add shrimp to the bowl, and stir until consistently coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring a pair of times.

Heat grill for medium warmth. Thread shrimp onto skewers, piercing once near the tail and once neat the head. Throw away leftover marinade. Lightly oil grill grate. Cook shrimp on heated grill for 2 to 3 minutes per side, or until cooked through and impervious. 

 

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Perfect Cocktail Shrimp

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I’ll be just with you, I never order shrimp cocktail at a restaurant. Why? Because almost continually the shrimp is too cold, the sauce is jarred and the recipe is way overpriced.

But for some reason, a twosome of weeks ago while on a trip to Ashe-ville, North Carolina, I was controlled. It might have been the shock of the fresh mount air.

With the server hovering over me, my finger stopped at the “Jumbo Shrimp Cocktail with Fresh Homemade Cocktail Sauce.”

The finger paused slight too long at the word “Sauce” and she took it as a sign of my order and zoomed off to make it occur.

When it arrived, I was still brooding but then I saw the plate. It wasn’t just a commis chef reaching into a bag of store-bought, pre-cooked tough shrimp and glopping a spoonful of jarred sauce. It really was the real-deal. If you create a “C” with your forefinger and thumb, that’s how big the shrimp were. The tasty, spicy sauce was a house-recipe. Instead of just baking the shrimp in plain water, the spices in their dish really make the big difference between insipid shrimp that serves as a carrier for the cocktail sauce and a shrimp cocktail with layers upon layers of flavors in every taste.

If you are using ice-covered shrimp, the safest way to melt them is in a bowl of ice water in the refrigerator. I like to buy tail-on, shell-on, deveined shrimp. Of course, use what you can find at the bazaars.

Ingredients

For the shrimp:

• 2 tablespoons Old Bay Seasoning
• 1 lemon, halved
• 1 teaspoon granulated garlic
• 1 clove garlic, finely minced
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 24 extra large tail-on raw shrimp (more if you are using smaller shrimp)

For the cocktail sauce:

• 1/2 cup Heinz pepper sauce*
• 1 cup ketchup
• 1 tablespoon horseradish
• 1 dash Worcestershire sauce
• 1/2 lemon Juice  
• 1/2 teaspoon Tabasco
• 1/2 clove garlic, finely minced
• 1 tablespoon cilantro, chopped

·         The chef specifically recommends Heinz peppersauce- it’s not very spicy and has a lovely sweet taste. If you use other type of hot pepper sauce, just starts with a pair table spoons first, then taste and adjust.

 How to make Cocktail Shrimp

 

1.       To make the cocktail sauce, mixture all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to distribute.

2.       Have a big bowl of ice water ready and set nearby the sink. To an 8-quart jar of water, add the Old Bay, lemon, granulated garlic, garlic, pepper powder, and salt. Take to a boil. Add the shrimp to the pot and when the water takings to a boil, the shrimp should be done! The shrimp should be lively pink.

3.       Directly drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on.) Drain and serve with the cocktail sauce.

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Spicy Mashed Chicken

Spicy Mashed Chicken is ‘tasty’ chicken ‘mash’ type feeds that you can make up at home, using left over kitchen vegetable scraps, corn, pellets and bread- not to b confused with chicken and mashed ‘home cooking’ recipes for ours.

The only problem with preparing Spicy mashed chicken at home; is that if you have a compost heap, you’ll have to choose which vegetable and kitchen scraps are ‘saved’ for the mashed chicken recipe mixture, and which are going to be put on the nourishment heap! Also the amount of mashed chicken that you can prepare is obviously restricted to the amount of kitchen vegetable and bread waste that you make.

I prepared this Spicy mashed chicken recipe the other night and it had such simple flavors and lots of beautiful sauce so it ticked my boxes for a supplement of creamy mashed! It’s funny how when we cook we often keep adding things to prepare recipes better when in fact the simpler the recipe often means the best flavor.

This recipe was like that. I could have added lots of things to ‘improve it’—mushroom, capsicum, spinach or pancetta for example and whilst it would have changed the flavors it would not essentially have prepared it better. Simple, fresh flavors with no adornment. I like slow cooking too. Not only does it bring out the flavors, it’s best to cook something up early, pop it in the oven and have it ready when you are. Now we don’t often eat in front of the fire but a bowl of this and a crackling fire just looked to go hand in hand!

Nutrition Information

Per serving: Calories—268, Calories from fat—90, Total fat—10g, Saturated fat—2g, Cholesterol—49mg, Sodium—230mg, Total Carbohydrate—22g, Dietary fiber—8g, Sugar—7g, Protein—23g. Vitamin A—90%, Vitamin C—46%, Calcium—6%, Iron—23%, Potassium—2%.

Ingredients

250gm skinless, boneless Chicken

2 finely chopped big onions

1/4 green capsicum

1/2 finely chopped ginger

2 finely chopped tomatoes

2 green peppers

2 finely chopped garlic

1 chopped dry red pepper

1 teaspoon Kasoori methi

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon lemon juice

1/4 teaspoon pepper powder

1 teaspoon chopped coriander leaves

2-3 tablespoons oil

Salt to taste

How to make Spicy Mashed Chicken

Cut the boneless chicken into very little pieces. Cut the capsicum into small cubes. Heat oil in a pan, add the onions, garlic and ginger and sauté until onion becomes soft. Add the capsicum and 7-8 pieces tomatoes and fry well for 3-4 minutes. Add the chicken, mix well and cook until chicken starts to turn white in color. Add the remaining tomatoes and mix well. Add the dry red pepper, green peppers, salt, pepper powder, coriander powder, coriander leaves and kasoori methi, mix well. Cook for 8-10 minutes, until the chicken is cooked and the oil starts separating. Squeeze half of lemon juice and mix well. Remove from heat and serve with rice.    

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