Posted on 11/24/2019 7:23:13 AM PST by US Navy Vet
Those would be a good garnish for a Cosmopolitan or Sea Breeze cocktail.
Not by much—and certainly not at all/most stores!
Does anyone have a great recipe for mashed sweet potatoes with toasted mini marshmallows on top?
My sister used to bring them every Thanksgiving and she would bake the sweet potatoes first and peel them before she mashed them. They were absolutely delicious!
I never learned her recipe before she died in February 2017. :0(
Some folks opt for lasagna or tamales. Both are dirt cheap if homemade. Store bought tamales are ridiculously expensive and usually inedible. Those purchased from “that lady in town” start at $2 each for little bitty ones and don’t even ask how high online tamales cost.
Tamales take a while to make but are WELL worth it. Pork shoulder roast is on sale for $1/lb at our grocery store this week. Normally can be found less than $2/lb. The only other things you probably don’t already have in your pantry are a bag of corn husks and a bag of masa harina and perhaps a jar of bay leaves. The masa harina and corn husks will last for many batches so the cost is spread out.
No need to purchase lard because you can use the cooled fat from the roast. Save any fats you’ve had over the past few days, i.e. bacon. You also don’t need to have a tall pot to stand prepared tamales upright. Just put a steamer rack in a large pot and lay the uncooked tamales sideways in it. One roast should be enough to freeze excess cooked tamales. Or you’ll have plenty of pulled pork to freeze for other uses.
Most any recipe that calls for paprika, chili powder, onions, bay leaves, etc. should work fine. I posted my recipe on the FR Cooking Thread but can’t find it right now.
To save on the corn husks, fill them as large as you can. The bottom end doesn’t need to be folded up any more than an inch or maybe 1 1/2 inches. No need to tie them up, either.
The meat can be cooked one day and made into tamales the next.
King Arthur Flour site is usually reliable. We prefer adding some potato flakes to any bread recipe so they’re softer.
There’s no real recipe to it, just cook the sweet potatoes [they’re best if oven roasted but you can also microwave them in a covered bowl until soft.]
Slice them up to even sizes and pour melted butter mixed with just a little lemon juice on top, sprinkle with brown sugar or maple syrup, depending on how much a sweet tooth you have, then add the marshmallows, and bake until the marshmallows are toasty.
Some people might add cinnamon but we never did. If you like the vanilla from the marshmallows you can add a bit of vanilla to the butter and sugar mixture.
A lot of people mash the sweet potatoes but that always turned me off, my mom pretty much just very coarsely cut them up into big chunks mainly just so they would form an even layer so the marshmallows wouldn’t toast unevenly. It’s real simple.
Had a neighbor that cooked a stuffed turkey in his Weber.
He said the charcoal flavor of the stuffing was overpowering, and they chucked the stuffing.
Nothing better than leftovers. I dig through and buy the two largest turkeys.
Freeze the meat for later uses. Boil down the carcass for stock and freeze for soups later.
Probably the easiest and most flavorful version would be go rustic and oven or fire roast the sweet potatoes until very soft, slit the tops and mash the insides with a fork, then add the butter/sugar/lemonjuice mixture and mash a little more. Arrange in a baking pan and spread them open a bit and top each with marshmallows and toast. Oven roasting in the skins always tastes better than peeling them first, and if you want you can discard the skins after the first bake and just mash them all together.
I used to do Thanksgiving meals, but I went from one large bird, to two smaller ones. Took less time to cook, and gave more sections to those who wanted them.
That sounds like our rural podunk grocery. It’s one step up from Venezuela with empty shelves or mustard down the entire aisle. Hardly anything from the ads and their excuse is either “the truck didn’t bring it” or “we’ve never carried that so you must not be reading our ad.” I’ve had to make what amounts to illegal drug deals or a hush-hush crooked nosed gangster mob deal in the back for frozen fish that was in the ads all month and have the cashier and bag boy where the heck I found it.
Zero celery for Thanksgiving and zero Karo syrup during Christmas. Haven’t stocked pork ‘n beans or cauliflower for 20 years. They pull every product that has a coupon. Who knows why?? 90% is what other stores refused to accept. Yep, welcome to VenezuTexas.
Word of the day - freezer.
I’ll check it out, thanks.
We use a large upright unit where natural gas heats pellets, chips, branches, or shavings along with a pan of water. We have much more precise control over the temperature, what type and how much smoke that we get. The smoke does flavor the stuffing and all of our guests have loved it for years. There is never any left at the end of the meal. Just because someone else tried and failed does not mean much to me. This is especially true when you are talking about people who picked their smoker because they were influenced largely by advertising.
Lake D’Arbonne Black Bass filets, flash fried in 375-400 deg peanut oil, breaded with Louisiana seasoned crispy fish fry.
https://store.louisianafishfry.com/products/batters-coatings/la-fish-fry-seasoned.html
Hand-cut french fries.
Hush puppies with whole kernel corn and minced jalapeno.
Bread & butter pickle slices.
Oreo cookie cheesecake.
Sounds good, but I like Crappie better than Bass...
Nothing better than a cold turkey sandwich with about a half gallon of mayo on Friday after Thanksgiving!!!!!
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