Christmas Lights
- Camera: SM-G988U1
- Taken: 4 December, 2020
- Aperture: ƒ/1.8
- Focal length: 7mm
- ISO: 320
- Shutter speed: 1/14s
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
• 5 large russet potatoes
• 3 tablespoons butter
• 2 garlic cloves, minced
• 2?3 cup milk
• 1 teaspoon salt
• 1?2 teaspoon black pepper
• 1 cup grated sharp cheddar cheese (4 ounces)
• Parsley flakes
Directions:
Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and gradually add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.
Ingredients:
• Pan drippings from Turkey
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste
Directions:
For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.