Total Time: 40 mins
Preparation Time: 5 mins
Cook Time: 35 mins
Ingredients
Servings: 6
1 (3 lb) whole chickens, cut into 8 pieces or 1 (3 lb) your favorite boneless chicken pieces
1 (12 ounce) can orange soda (do not use diet)
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks (optional)
Recipe
1 preheat oven to 350f and spray 9x13 baking dish with pam.
2 place chicken pieces in dish.
3 mix together the orange soda and soy sauce and pour over chicken.
4 add pineapple on top.
5 bake for about 45 minutes or until internal temp reaches 165f-170°f and juices run clear. (start checking at 35 minutes to insure you do not overcook. times will depend on bone-in or boneless, too.).
6 season to taste-i usually add some garlic and onion powder, salt, pepper-and serve over rice.
3 at the same time heat olive oil in a large pan, add beef season with salt, pepper and cayenne over med-high heat for 3 minutes.
4 add onion and garlic mix it up a bit, then add worcestershire sauce, tomato paste, oregano and basil and cook for 2 minutes. stir constantly.
5 add red and reduce until it is almost evaporated. 5 – 7 minutes.
6 add frozen vegetables and chicken broth, bring to a boil and simmer until the sauce is thick, 7 – 10 minutes.
7 at this point beat the egg yolks gently with the cream, drain the potatoes and mash them with the butter then the cream mixture.
8 once the beef mixture has reached a good thickness pour into a 9 x 13 pan and spread out evenly. top with mashed potatoes and lightly cover with the shredded cheese.
9 cook for 15 minutes at 350. once it starts bubbling finish it off on a high broil for 5 minutes or until the top is golden brown.
1 one day ahead of serving, mix the mold ingredients together and put it in a plastic container in the refrigerator to let it harden.
2 the next day, before serving, remove container from the refigerator.
3 take a knife and loosen the mold from the edges and turn it a serving plate with enough extra room on the sides for the topping to add a little bulk.
2 (3 ounce) packages french vanilla instant pudding or 2 (3 ounce) packages vegetarian french vanilla instant pudding mix
1 (9 ounce) container cool whip
1 (10 ounce) can chocolate frosting (i honestly don't know exactly how big a can. get the regular size in the plastic container.)
Recipe
1 butter the bottom of a 9x13 inch pan. line with graham crackers in a single layer.
2 mix pudding and milk at medium speed for two minutes. fold in cool whip. (note: i couldn't find a 9 ounce container or cool whip, so i bought the larger size and estimated 9 ounces. seems to work fine.).
3 pour half the pudding mixture over crackers. put another layer of crackers over the pudding. pour the rest of the pudding mix over this layer. top with one final layer of crackers.
4 melt frosting in microwave (i zapped it right in the container for 1 minute, lid and label off). pour the melted frosting over the final layer. refrigerate for at least 8 hours.
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
Servings: 5
1 1/2 lbs ground beef
3 tablespoons dried onion flakes
1 -2 tablespoon tomato sauce or 1 -2 tablespoon ketchup
2 (10 3/4 ounce) cans green beans
4 -5 large potatoes (peeled)
2 cups shredded cheese (any kind)
Recipe
1 slice up potatoes and boil until you can mash them (you can use instant, but the "real ones" taste better). drain and mash, season according to taste. we always added ranch dressing, buttermilk and butter to ours. but to each their own!
2 set aside.
3 brown hamburger, salt and pepper to taste. drain excess fat and add onion and tomato sauce (or ketchup), mixing well.
4 heat green beans (i've found a little summer savory spice is a good addition to the green beans, but a little salt works just as well). drain after heating.
5 layer a 3 quart pan with beef first, then green beans, then mashed potatoes. sprinkle cheese evenly over the top, adding more or less, according to your preference.
6 bake @ 350 for 20 minutes or until cheese is melted and everything is heated all the way through.
1 using a 1/4-cup ice cream scoop, shape sherbet into balls. place on a waxed paper-lined baking sheet. freeze for 1 hour or until firm.
2 in a large bowl, combine 1 quart vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. spread into a 10-in. tube pan. alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. freeze for 30 minutes.
3 spread with 1 quart ice cream; freeze for 30 minutes. top with remaining sherbet balls. combine remaining ice cream, pecans and chips; spread over sherbet balls. cover and freeze overnight.
4 run a knife around edge of pan; dip pan in lukewarm water until loosened. invert cake a serving plate. frost with whipped cream. return to freezer. remove from the freezer 10 minutes before serving. garnish with raspberries and orange and lime slices if desired.
Total Time: 55 mins
Preparation Time: 30 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1 lb ground beef
1 (8 ounce) can whole kernel corn
4 -5 potatoes (peeled)
2 tablespoons butter or 2 tablespoons margarine
1 cup shredded cheese (any kind)
Recipe
1 preheat oven to 350.
2 bring a large pot of water to a boil, add potatoes and cook for about 25 minutes. drain the potatoes. then mash in a medium bowl with 2 tbsp of water.
3 brown the ground beef
4 drain the whole kernel corn.
5 in a 2 qt casserole dish spread the meat along the bottom, pour the corn over the meat then the mashed potatoes and top with cheese.
6 bake in preheated oven for 20 to 25 minutes or until cheese is bubbling.
1/2 vanilla beans, split or 1 teaspoon pure vanilla extract
1 1/2 cups almonds, chopped
2 cups fresh raspberries
slivered almonds
Recipe
1 in a saucepan, combine buttermilk, sugar, honey, yogurt, and vanilla bean. heat mixture over low heat, stirring to dissolve sugar.
2 be carful not to boil. strain mixture through a mesh sieve, returning vanilla bean to mixture, if using. place over an ice water bath to cool.
3 place almonds in a single layer in a dry skillet and turn heat to medium. toast, stirring occasionally, until almonds are fragarant and golden brown, 2-3 minutes.
4 just before processing in an ice-cream maker, remove vanilla bean, if using, add almonds and process according to manufacturer's instructions until frozen.
5 place in freezer until needed.
6 to serve, in a parfait glass,a few raspberries in the bottom of the glass, then put a scoop of sherbet, then a layer of raspberries, then another scoop of sherbet, and another layer of raspberries. top with a small scoop of sherbet and a few slivered almonds.
2 soften ice cream & combine w/the & pecans. spread this mixture between the cake layers.
3 beat whipping cream till soft peaks form, frost cake w/the cream & freeze for later use.
4 note: as orig entered, accepted by the editing system & viewed by me, the 1st ingredient was a pre-made angel food cake - which was my intent. you can of course make an angel food cake, but i would go the easy route, use a pre-made cake & sprinkle the top surface of the cake w/choc sprinkles prior to freezing :-).
3 spoon juices over sherbet throughout to make the punch creamy.
4 the sherbet will keep punch chilled, but you can chill the juice and soda prior and mix the punch up an hour before the party and it should be grrrreat!
Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 onion, medium and chopped
2 tablespoons butter
5 -6 carrots, medium, sliced
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1 dash white pepper
3 cups chicken broth, canned
1/2 cup whipping cream
1/4 cup dry
3 tablespoons parsley, chopped for garnsih
Recipe
1 saute onion in butter in a 2-quart saucepan until soft but not browned. mix in carrots, sal, ginger, cinnamon, pepper and broth.
2 bring to boiling,. reduce heat. cover, and simmer utnil carrots are tender, about 20 minute.
3 whirl mixture in blender, about half at a time, until smooth.
4 return to cooking pan. add cream,. reheat to serving temperature. taste, add salt, if needed. stir in . serve steaming hot.
5 if desired sprinkle each bowl with chopped parsley.
6 for an elegant finishing touch when you serve this oup as they first course, spoon a dollop of lightly salted whipped cream over each serving in an oven proof bowl. slip under broiler utnil lightly browned.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 8
1 white onion, chopped
1 green bell pepper, chopped
2 tablespoons butter
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can rotel, do not drain (diced tomatoes with green chilies)
2 garlic cloves, minced
1 roasting chicken, cooked, boned, and chopped (about 3 cups)
16 ounces velveeta cheese, grated, and divided
12 corn tortillas, torn into 1-inch size pieces (or use flour tortillas)
Recipe
1 preheat oven to 350f and spray a 9 x 13" baking dish w/ pam.
2 saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
3 add the soups, tomatoes, garlic, and half the cheese and blend well. stir in the chicken and remove from heat.
4 place one layer of tortilla pieces in bottom of dish. top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.
5 sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. let stand 5 minutes before serving.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
1/2 lb dried black beans, soaked overnight in water and drained
1/4 cup extra virgin olive oil
1 medium onion, minced
3 garlic cloves, minced
1/2 green bell pepper, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup heavy cream
1 tablespoon dry
2 teaspoons vinegar
1 tablespoon chopped cilantro
1 teaspoon chopped cilantro
salt & freshly ground black pepper
6 medium shrimp, shelled and deveined
1 teaspoon chopped mint
Recipe
1 cover six 4" skewers with water and soak for 2 hours.
2 put the beans in a medium saucepan, add enough water to cover by 2" and bring to boil. reduce the heat to low and simmer the beans until tender, about 2 hours; add water as needed to keep beans subnmerged. pour off all but 2 1/2 cups of the cooking liquid.
3 meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil. add the onion, garlic, and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes. add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
4 scrape the vegetables into the saucepan of beans and add the cream, , vinegar and 1 tablespoons of the cilantro. working in batches, puree the beans in a blender until very smooth. return the soup to the saucepan and season with salt and pepper; keep warm.
5 light a grill. in a small bowl, toss the shrimp with the remaining 1 tbsp of olive oil and 1 teaspoons of cilantro and the mint. thread 1 shrimp each skewer and season with salt and pepper. grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side. pour the soup into tall shot glasses and garnish each glass with a grilled shrimp.
6 the soup can be refrigerated for up to 3 days and reheated gently.
Total Time: 3 hrs 45 mins
Preparation Time: 10 mins
Cook Time: 3 hrs 35 mins
Ingredients
1 tablespoon garlic salt
2 tablespoons celery seeds
1 tablespoon black pepper
1 tablespoon accent seasoning (or any meat tenderizer)
1 tablespoon seasoning salt (like lawry's)
2 tablespoons liquid smoke
2 tablespoons worcestershire sauce
1 (4 -6 lb) beef brisket (with 1-inch fat on top and good marbling)
Recipe
1 mix all ingredients in a small bowl (except brisket).
2 line a baking pan with enough foil to seal over the meat.
3 brush half of mixture on bottom of foil. then, place brisket in the pan, fatty side up. brush the remaining mixture on top of brisket. cover and seal well.
4 marinate overnight in refrigerator.
5 take out of fridge about 1/2 hour before cooking.
6 bake at 300f for 3-1/2 hours or until tender.
7 take from oven and allow to rest 15 minutes before cutting.
8 scrape marinade off of meat and slice across the grain.
9 note 1: this recipe is good for 4-6 lbs. of brisket. if you are cooking a larger size, adjust amount of marinade accordingly, marinate longer-at least 24 hours, and adjust cooking time. allow approximately 1/2 hour cooking per 1 lb. at 300°f.
10 note 2: the pan drippings make a wonderful sauce but you will need to skim the fat and/or strain with cheesecloth. add beef broth and thicken with cornstarch, if needed. or, just use your favorite barbecue sauce.
Total Time: 27 mins
Preparation Time: 15 mins
Cook Time: 12 mins
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cardamom (optional)
1/2 cup cold butter, cut in chunks
1/2 cup cranberries (dried or fresh)
1 tablespoon orange rind, grated
1/2 cup light cream
1 tablespoon light cream
Recipe
1 combine flour, sugar, baking powder, salt and spices. cut in butter with pastry blender. add cranberries and grated orange rind. add 1/2 cup light cream and stir just until moist.
2 turn mixture out a lightly floured surface and knead three (3) strokes until together. form into a 1/2" thick disk. brush top of disk with 1 t. light cream and then sprinkle with a cinnamon-sugar mixture.
3 cut into 16 wedges and place a cookie sheet which has been pre-sprinkled with a cinnamon-sugar mixture so as to prevent scones from sticking (as you would use cornmeal when baking pizza). after placing scones on cookie sheet, refrigerate for 15 minutes.
4 bake scones in preheated 350-degree oven for 12-15 minutes until lightly-browned on bottom. serve warm.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 6
1 lb ground beef
2 (10 1/2 ounce) cans vegetarian vegetable soup or 2 (10 1/2 ounce) cans vegetable beef soup, if you prefer
mashed potatoes or instant mashed potatoes
Recipe
1 brown 1 lb of ground beef in a pan until all cooked. drain fat off beef.
2 in a baking dish pour the ground beef into it and add the 2 cans of vegetable soup to it. there is no need for water please do not add water along with the soup. stir all ingredients well. spread evenly in pan.
3 add mashed potatoes to the top of the mixture in the pan and spread evenly over the mixture.
4 place in oven on 350 until heated all the way thru and the top is golden brown.
1 core and seed the tomatoes and cut into 1/4 inch dice. peel and seed the cucumber and cut into 1/4 inch dice. stem and seed the pepper and cut into 1/4 inch dice. cut the onion into 1/4 inch dice.
2 combine the tomatoes, cucumber, bell pepper, onion, parsley (if using) and most of the olives in a serving bowl. add the oil, 1 tablespoon vinegar and salt and pepper and toss gently but thoroughly to mix. correct the seasoning, adding salt and pepper or vinegar as necessary; the salad should be highly seasoned.
3 sprinkle the crumbled feta cheese over the salad, decorate with the remaining olives and serve immediatley.
1 in a large punch bowl, dilute 2 cans of berry punch with 4 cans of water (about 4 cups). mix.
2 add sherbet to taste (usually about 2/3 of a container). stir partially to dissolve.
3 fill the punch bowl with 7-up.
4 you can play around with this depending on the size of the group and cost. you could use an extra can of juice with 2 cups/cans of water and less sherbet.
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
2 cups sugar
3/4 cup butter, softened
2 egg yolks
2 cups flour
1/4 teaspoon baking soda
3/4 cup water
3/4 teaspoon pure vanilla extract
2 -3 whole cloves
Recipe
1 preheat oven to 350 degrees.
2 in mixer, cream together butter and one cup of the sugar until fully incorporated. add egg yolks, one at a time, until mixture is smooth. stir in flour and baking soda a little at a time until a soft dough forms.
3 on a lightly floured surface, roll out the dough to 1/3" thick. cut into 2 inch rounds and place on baking sheets lined with parchment paper. place in oven and cook for 20 minutes or until cookies are lightly browned.
4 while the cookies are baking, add the remaining sugar and water to a small saucepan and cook over medium to medium-high heat for about 10 to 15 minutes or until the syrup spins a long thread. remove from heat. season with vanilla and cloves to taste.
5 when cookies are done, remove from oven and place on rack to cool slightly. pour hot syrup over cookies. serve at room temperature.
Total Time: 1 hr 15 mins
Preparation Time: 40 mins
Cook Time: 35 mins
Ingredients
Servings: 4
4 baking potatoes
1 lb ground beef
1 onion, chopped
1 teaspoon worcestershire sauce
1 cup beef stock
1 tablespoon tomato puree or 1 tablespoon tomato paste
salt and pepper
fresh grated nutmeg
1 tablespoon milk
1 -2 teaspoon butter
1 cup grated cheddar cheese
Recipe
1 microwave the potatoes on high for about 20 minutes or bake in the oven for an hour on 350°f.
2 meanwhile, cook the mince and the onion together in a frying pan for approx 10 minutes until the onions are golden (you don’t need oil or butter, there should be enough fat from the beef).
3 add the worcestershire, beef stock, tomato paste.
4 cover and simmer for 15 minutes.
5 when potatoes are cool enough to handle, cut in half, scoop out flesh into a bowl, leaving a thin layer.
6 to the flesh in the bowl you salt, pepper, nutmeg, milk and butter, mash it together.
7 preheat grill/broiler.
8 put the potato skins in a shallow roasting tin, spoon in the meat mixture, then the potato mash and top with cheese.
9 grill until the cheese has melted and the filling is hot.
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
Servings: 12
1 pint lime sherbet, slightly softened
1 pint pineapple sherbet, slightly softened
1 1/2 pints raspberry sherbet, slightly softened
1/4 cup miniature semisweet chocolate chips
Recipe
1 line a 1 1/2 quart rounded metal bowl with plastic wrap.
2 press a thin layer of lime sherbet against the bottom and sides of bowl. freeze, uncovered, until firm.
3 spread a thin layer of the pineapple sherbet evenly over the layer of lime sherbet. freeze until firm, as above.
4 pack raspberry sherbet into the center of the sherbet-lined bowl. smooth the top to resemble a cut watermelon. cover and freeze until firm, about 8 hours.
5 just before serveing, remove bowl from the freezer and uncover.
6 invert a serving plate. remove bowl and plastic wrap.
7 cut the sherbet into wedges; press a few chocolate chips inot the raspberry sherbet section of each wedge to resemble watermelon seeds.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 5
1 tablespoon cooking oil
1 1/2 lbs minced beef
1 cup big yellow onion, diced
3/4 cup carrot, diced
1 cup green peas (put in last)
1 beef stock cube
1/2 teaspoon thyme
2 tablespoons tomato paste
1 tablespoon cornflour, for thickening
1 dash pepper
1/4 cup water
1 1/2 lbs potatoes, boiled and peeled
1/4 lb butter
2 tablespoons mayonnaise
1 tablespoon heavy cream
1 egg
1 dash cheese
salt & pepper
Recipe
1 for the beef filling, heat a tablespoon of oil in a pan. fry the beef, onion, carrots, beef stock, thyme, tomato paste, pepper and 1/4 water with cornflour until fairly thick but not dry. put peas in till cooked. dish into a pyrex container and keep cool.
2 for the mash potato topping, boil potatoes until cooked. remove skin and mash with butter, egg, mayonnaise, cream, pepper, salt and seasoning. mash until creamy (do not blend).
3 pipe on top of cooked beef and sprinkle with cheese on top and grill for 5 to 10 minutes until top is golden brown. serve.
4 •the above recipe can serve 5 to 6 persons. for 2 you can just cut the recipe in half and for the mash potatoes, you don't have to be exact--just adjust how thick you want the potato topping to be or if you want more beef than potato.
Total Time: 8 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 8 hrs
Ingredients
1/2 cup whipped cream cheese
1/2 cup shredded cheddar cheese
1/2 teaspoon prepared mustard
1/4 teaspoon worcestershire sauce
1/8 teaspoon ground cayenne pepper (optional)
16 slices cucumbers, unpeeled (optional)
16 slices white bread
Recipe
1 combine first 4 ingredients; add cayenne, if desired, and set aside.
2 with a 1-3/4" cookie cutter, cut 2 rounds out of each bread slice.
3 spread half of bread rounds with cheese filling and top with cucumber slices and remaining bread rounds. (i actually like a thin layer of filling on each side of the bread.).
4 place in shallow container, top with slightly dampened paper towels and cover with plastic wrap; refrigerate 8 hours.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
3 (64 ounce) cans v8 vegetable juice
3 (48 ounce) jars beans, randall's mixed
1 (48 ounce) can black beans (rinsed)
3 (48 ounce) cans stewed tomatoes
3 tablespoons olive oil
3 large onions, chopped
5 lbs lean ground beef (chuck, sirloin or regular burger, or if you have venison, it is also great)
1 tablespoon salt
pepper
chili powder
cayenne pepper
cumin (optional)
Recipe
1 in a large stock pot, pour in the vegetable juice, randall’s (do not rinse), black beans (rinsed), stewed tomatoes, and spices and put on the fire to start cooking. set to a high simmer but not to boil.
2 in a large fry pan, add oil and heat. chop up the onions and add to the oil until just tender. add to pot.
3 keep stirring the pot often to keep beans and veggies from sticking to the bottom and scorching.
4 brown the burger until just done, drain excess grease, add meat to the pot.
5 now with the spices – i did not give amounts. i like it spicy, my family does not, so add enough to your taste. if others want it hotter, they can add more. cumin is optional. some folks don’t like the taste so i don’t always add it.
6 keep stirring and set to a low simmer until the chili is thicker, again set to your taste. put leftovers in the fridge as soon as it cools. it tastes even better the next day or two after the flavors have melded even more.
7 serve with crackers, cheese, sour cream, tortilla chips, or any other additions you may like.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 8
2 lbs russet potatoes, washed, peeled and cut into chunks
1 garlic clove, smashed
salt
6 tablespoons butter
1/2 cup heavy cream
fresh ground black pepper
2 tablespoons vegetable oil
1 1/2 lbs ground beef (85% lean)
2 teaspoons worcestershire sauce
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
12 cups low sodium beef broth
12 large onions, finely chopped
1 red bell pepper, julienned
2 zucchini, julienned
2 carrots, peeled and grated
1 teaspoon hungarian hot paprika, plus more for garnish
4 ounces havarti cheese, grated
1/2 large onion, chopped
8 ounces white button mushrooms, sliced
3 tablespoons oil
3 tablespoons all-purpose flour
1 cup red
2 cups beef broth
salt & freshly ground black pepper
Recipe
1 preheat oven to 375 degrees f.
2 in a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. season with salt and pepper, to taste, and set aside.
3 in a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. when butter has melted, add beef, worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. stir in tomato paste and saute for a few minutes. add stock and bring to a simmer. season and remove mixture to a bowl. in the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. cook until tender, about 10 minutes. remove from heat.
4 to assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. pour the remaining half of the beef over the cheese and press down. next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. serve with mushroom onion gravy.
5 in a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. add flour and stir to evenly coat. slowly whisk in and then the broth. simmer until thickened and season with salt and pepper, to taste.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 4
3 -4 yukon gold potatoes, peeled and diced
1/2 cup milk
salt and pepper, to taste
2 cups vegetable broth or 2 cups water
3 tablespoons tamari soy sauce
1 teaspoon fresh thyme leave, minced
salt and pepper, to taste
2 tablespoons cornstarch dissolved in 3 tablespoons water
1/4 cup milk
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
12 ounces veggie crumbles
1 1/2 cups gravy
1/2 cup frozen peas
1 tablespoon tamari soy sauce
1 teaspoon fresh thyme, minced
salt and pepper, to taste
Recipe
1 potato topping: bring potatoes to a boil in a large pot of water until soft enough to mash, about 20-30 minutes. when ready, drain and mash with milk. season to taste with salt and pepper. while the potatoes are boiling, you can prep the gravy and filling.
2 gravy: prepare the gravy in a small saucepan. bring the broth, tamari soy sauce, thyme, salt and pepper to a boil. reduce heat and stir in the cornstarch water mixture. when sauce thickens (about 2 minutes), stir in milk. adjust seasonings to taste.
3 filling: heat 1 tablespoon olive oil in a large saucepan over medium heat. add onion and carrot and cook until softened, about 7 minutes. add veggie crumbles, gravy, peas, tamari soy sauce, thyme, salt and pepper, and mix well. remove from heat.
4 pie: preheat oven to 350°f prepare the pie by lightly greasing a baking dish. place filling in the bottom and spread the mashed potatoes in a layer over the top. drizzle remaining 1 tablespoon of olive oil over the top. bake for 30 minutes, or until filling is hot and potatoes are golden.
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
1 tablespoon olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
2 lbs ground veal (or lean beef)
2 carrots, minced
1/2 red pepper, minced
1/2 celery rib, minced
1/2 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons salt (or to taste)
3 -4 dashes worcestershire sauce
ground pepper (to taste)
3 tablespoons flour (or more if needed)
1 cup stock (chicken or beef)
1/2 cup red
8 cups potatoes, diced (i use 5 large russet potatoes)
2 tablespoons butter
1/4 cup milk (or cream)
salt and pepper (to taste)
1 (12 ounce) can corn niblets
1 (14 ounce) can peas
Recipe
1 preheat oven to 350°f.
2 heat oil in large frying pan and saute the onions until softened, then add the garlic and heat for 2 minutes.
3 raise the heat and add the ground beef. cook quickly to brown, stirring occasionally. once browned, add the carrots, celery, and pepper, paprika, garlic powder, worchestershire sauce, salt & pepper and cook several minutes.
4 stir in the flour, then add the stock and . heat until simmering and thickened.
5 transfer the meat to a large casserole dish and cook in the oven for about 1 hour. check the consistency from time to time and add a little more stock or if required. the meat mixture should be quite thick but not dry. taste and season with more salt and pepper if required.
6 while meat is cooking, make the mashed potatoes. cook the peeled potatoes in salted water for approximately 15 - 20 min or until tender. drain well and mash with a potato masher until smooth. add the butter and milk. if the mixture is too dry, add milk a little at a time.
7 on top of the meat mixture, spread the peas on half of the casserole and the corn on the other half (or whichever vegetables you prefer). pipe or spread the potatoes on top of the vegetables.
8 increase the oven to 400f and cook for 15 - 20 minutes until till golden brown. you can choose to finish it off under the broiler for a few minutes for a really crisp brown topping.
Total Time: 1 hr
Preparation Time: 40 mins
Cook Time: 20 mins
Ingredients
Servings: 6
2 tablespoons olive oil
sea salt
fresh ground black pepper
500 g ground lamb
1 large onion, finely grated
1 large carrot, finely grated
2 garlic cloves
1 -2 tablespoon worcestershire sauce
1 tablespoon tomato puree
fresh thyme sprig, leaves picked
1 sprig fresh rosemary, needles chopped
250 ml red
300 ml chicken stock
1 kg potato, peeled and cut into chunks (desiree)
50 g butter
2 egg yolks
parmesan cheese, for grating
olive oil
sea salt
fresh ground black pepper
Recipe
1 preheat the oven to 180c/gas 4.
2 heat the oil in a large pan until hot. season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
3 stir the onions and carrot into the mince then grate the garlic in as well. add the worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
4 pour in the red and reduce until almost completely evaporated.
5 add the chicken stock, bring to the boil and simmer until the sauce has thickened.
6 meanwhile, cook the potatoes in boiling salted water until tender. drain then return to the hot pan over low heat to dry out briefly.
7 pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated parmesan. check for seasoning.
8 spoon the mince into the bottom of a large ovenproof dish.
9 using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
10 grate some extra parmesan over and season. fluff up the mash potato with a fork to make rough peaks.
11 bake in the oven for approximately 20 minutes, until bubbling and golden brown.
