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TOPIC: Recipe_Sharing
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Mr. VA's Super Awesome Breakfast Potatoes

In a medium sized pan, put in 1/2 a stick of butter. Warm the pan just enough to melt it. Then add 3 tbsp Montreal Steak Spice, 1 tsp crushed rosemary, 1/4 tsp ground cayenne pepper, and parsley (fresh if you have it). Mix it around while melted, but not hot.

Cut ~6 medium sized (about 1.5 pounds) of yukon gold potatoes into ~1/2-3/4 inch cubes, skins on. Add it to the butter and coat everything. Then turn the burner on hi, cooking and mixing - a lot - until the potatoes begin to show signs of being cooked, then turn the burner to med-high and keep cooking until they are nice and crispy. Scoop the potatoes out and drain on paper towels for a couple of minutes, then serve.

I think I probably get more sex because of the breakfast I serve the next morning than because of my bedroom skills.

Windermere FL
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Thank you, IB! I'm glad you like it. ;-)

We have a hand-cranked food grinder, too, possibly inherited from my husband's grandmother. I know what you mean about the popping of the cranberries as they went through - somewhat satisfying, somewhat gross, but compelling!

Sheboygan Falls WI
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Scan - thanks, that's really close, sans the apples.

Mom always used the frozen cranberries because they didn't make a huge mess. (not like the oranges didn't! LOL) I can still hear them "popping" as they were ground up.

PS. LOVE that photo!

Jacksonville FL
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From my cookbook (and my name isn't Shirley):

Shirley's Cranberry-Orange Relish 1 lb. (4 cups) fresh cranberries (frozen also work) 2 small oranges, quartered, peeled Rind from 1/2 orange 1 1/2 cups sugar

Grind cranberries, oranges and rind in food grinder or food processor. Add sugar. Stir. Let set overnight to blend flavor of ingredients. May be frozen in air-tight containers. Makes 4-5 cups.

Sheboygan Falls WI
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BLT - Taste is subjective...LOL (as said many times on the fora) You go on and grub out on that stuff!

Scan - yes, I'd love to know. My sister and I were just talking about this tonight over our steak - she inherited the "grinder" from mom.

Jacksonville FL
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I LOVE THE CANNED CRANBERRY SAUCE, even thought it's straight up sugar! I live for it and eat it the entire weekend. If the truth be told, I would eat it all year.

Vero Beach FL
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itsbeen my recipe has pomegranate seeds and juice in it too and you cook it on the stove top. I love it. I used to do one like you described although it pissed me off a bit when my husband and his adult kids wanted the canned instead. But being the good Italian hostess I put both on the table.

PG

Louisville KY
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IB - I've got a recipe for cranberry relish that is very similar to yours, but without the apple. Would you or anyone else, for that matter, like me to post it here?

Sheboygan Falls WI
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Cinci - thanks, it certainly is! CJ - I missed the question in your last post - a pinch/dash of allspice does not add any sweetness. (IMHO).

Yes Cincy - the Up high is another way to slow down the volume so it makes nice ribbons, not big globs or floating omelets (been there, done that!).

Interesting on the Oil addition, I would guess that also helps to keep it from globbing up?

Jacksonville FL
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Cranberry Sauce - HATE that canned roll jelly stuff!

I was the resident "grinder" each thanksgiving at our house growing up(6 kids, mom/dad, grand/gramp, cousins, uncles/aunts). Mom had the old fashioned grinder you'd clamp to the table - I'd grind up so much of relish, but loved it! If I recall, Frozen cranberries, apples, oranges (some with rind on) and some sugar, chill for a few days in advance of the big day!

PG - I like the sounds of adding some bourbon or other alcohol - perhaps some Myers rum!

Jacksonville FL
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TOPIC: Recipe Sharing
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