Posted on 03/01/2018 5:13:10 PM PST by Jamestown1630
Okay, well you just buy those flour tortillas - then you lay them out on a cutting board and use a glass tumbler and cut out circles. You press them into a muffin pan and add the salsa stuff and bake until toasted; you’ll have to keep an eye on them. Serve them up with sour cream and avocado. Great stuff.
Oh my goodness.. Those look like they can be a new favorite.
Yes; I once attended a wedding party given by a Greek lady. She and her husband alone served so many people, seated at little individual tables all over her small home.
I will never understand how they pulled it off - legs of lamb came out of her little wall oven! They must have been very practiced; and to me, the garlicky potatoes were the star of the show.
It’s more memorable to me than meals I’ve had in fancy French restaurants.
LOL’s
I make colcannon occasionally. Love it and it’s definitely a meal.
I love potatoes any old way there is.
I made those potatoes soooooo often when I was pregnant with my second. They are incredibly addictive.
If you need any help kiddo, I don’t live that far away, let me know
I owe you for sharing your knowledge and appreciate your work much. Heck we all do!!!! THANK YOU!!
That was YOU who brought the Bundt cake?!
Thank You. It’s been a great pleasure and, as they say, a great ‘learning experience’ :-)
We made a Colcannon ‘volcano’ one year for St. Patrick’s day; we used kale, and put a well in the top for melted butter. It was wonderful!
Hell to the Yeah!
And he STILL don’t eat no Meat!
Thank you, Lizma. It’s nothing overwhelming - just a lot of busy-ness.
There is something about the texture. They are exquisite.
These are hubby’s favorite potatoes. And i’ve made a lot of different potato recipes for him since he’s of Irish descent!
Pressed Potatoes
Ingredients
2 pounds baby red potatoes
3/4 cup EVOO
Salt and pepper
1/2 cup fresh basil
1 clove garlic
Preparation
Boil potatoes until fork-tender. Drain; toss with 1/4 cup EVOO, salt and pepper. Press 1/4 inch thick with a drinking glass. Bake on lined baking sheets at 400 degrees until crisp, 25 minutes. Puree basil, garlic and 1/2 cup EVOO; drizzle over potatoes.
Thx for your work doing the weekly cooking threads. I scarcely have time to even check in on the cooking or gardening threads anymore.
I received a sous-vide cooker for Christmas, and tonight was my first chance to unbox it, and take for a test drive. I have some chicken breasts in it right now.
If anyone has any tips or sous vide recipes, or warnings for this sous vide newbie, please share.
that’ll be great with salmon too...yummm
sounds good! does it make a mess in the oven? just wondering about all that oil!
I don’t have experience with sous vide, but the husband has been flirting with buying and trying it. Let us know what you learn/do with it.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.