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COMFORT FOOD RECIPES FOR WINTER


RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DINNER RECIPES
DESSERT RECIPES

*** Prior to the various Holidays we will add a new recipe daily. So, stop by often. ***

Yes it's still Winter, however we are bringing to you some great recipes for the coming of the Easter Holidays, and Spring Time!



recipe Dinner Recipe: Creamy Mashed Potatoes
Servings: 10
The Pioneer Woman ~ Step by Step

Turn leftover ham into a creamy, comforting casserole! This springy take on turkey tetrazzini is perfect for a cozy Easter dinner—or for lunch the next day when everyone's hungry again.
Recipe by: Ree Drummond



    Ingredients:
  • 5 lb. russet or Yukon Gold potatoes
  • 3/4 cup butter, plus more for topping
  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup half-and-half
  • 1/4 cup heavy cream
  • 1/2 to 1 tsp. Lawry's Seasoned Salt
  • 2 tsp. black pepper
  • 1/2 tsp. kosher salt, plus more to taste

  • Preparation Instructions:
  • Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they're cooked through, a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
  • Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
  • Turn off the stove and add the butter, cream cheese, half-and-half, and cream. Mash, mash, mash! Next, add the seasoned salt, pepper, and kosher salt. Taste and add more seasonings as needed.
  • Stir well, and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them into a 350ºF oven to heat until the butter is melted and the potatoes are warmed through.


recipe Breakfast Recipe: Full Irish Breakfast
Servings: 2
Food Network ~ Step by Step

When the Irish call this a full breakfast, they’re not kidding. We’ve given you all the traditional components here, but if you’re looking for a smaller meal, feel free to mix and match. Irish bacon is leaner than American-style bacon, so Canadian bacon is the closest substitute. If you’re feeling ambitious, you can also bake a loaf of soda bread to stand in for your toast.
Recipe by: Amy Stevenson
    Ingredients:
  • One 13-ounce can English-style baked beans, such as Heinz beans with tomato sauce
  • 2 tablespoons Irish butter, plus more softened, for serving
  • 1 1/2 cups quartered white button mushrooms
  • Kosher salt and freshly ground black pepper
  • 1 large ripe plum tomato, cut crosswise into 4 slices
  • 2 slices Irish bacon (back bacon), Canadian bacon or American-style bacon (about 3 ounces)
  • 2 white pudding sausages (about 4 ounces), pricked with a fork in several places
  • 2 black pudding/blood sausage patties (about 2 ounces)
  • 4 slices whole grain or black bread
  • 4 large eggs
  • Bitter orange marmalade, for serving
  • Brewed Irish breakfast tea, for serving

  • Preparation Instructions:
  • Preheat the oven to 375 degrees F. Line a large baking sheet with foil or parchment paper.
  • Heat the baked beans in a small covered saucepan, stirring occasionally, over low heat.
  • Meanwhile, heat a large nonstick skillet over medium-high heat and then add 1 tablespoon of the butter. When it melts, add the mushrooms, season with salt and pepper and brown on one side for 1 to 2 minutes. Toss the mushrooms and push them to one side of the skillet. Add the tomatoes to the other side, season with salt and pepper and cook, turning once, until browned on the edges and slightly softened, about 1 minute per side. At the same time, continue to cook the mushrooms, tossing occasionally, until browned and tender, 2 to 3 minutes more. Transfer the mushrooms and tomatoes to the prepared baking sheet, keeping the components separate, and place in the oven to keep warm.
  • Add the remaining tablespoon of butter to the same skillet and melt over medium heat. Add the bacon, white pudding and black pudding and fry, turning occasionally, until browned, about 4 minutes. Transfer to the baking sheet with the mushrooms and tomatoes, leaving the fat in the skillet. Put the bread on the other side of the baking sheet and place in the oven. Let the bread toast, flipping once, while you fry the eggs.
  • Heat the fat in the skillet over medium heat. Crack the eggs into the skillet, season with salt and pepper and fry, flipping once, about 3 minutes total for over-easy eggs with slightly runny yolks. Remove the baking sheet from the oven and divide each of the components between two plates. Serve more butter and the marmalade on the side for the toast and hot tea as your beverage.
COOK BOOKS WORTH HAVING:
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HOLIDAY TRADITIONS


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The MountainGnome Outdoors has put together Holiday Traditions that have been brought to America by our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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