Meat Pie

Meat Pie Pastry dough, double crust 1 Tbsp. vegetable oil 1/2 pd. ground pork 1/2 pd. ground beef 3/4 c. onion, chopped 1 Tbsp. garlic, chopped 3/4 c. shredded carrots 1/2 c. finely chopped celery 1 c. beef stock 1 tsp. dried parsley or 1Tbsp. fresh parsley 1/2 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. dried sage 1/4 tsp. dried thyme 3 finger pinch ground cloves 3 finger pinch ground cinnamon 3 finger pinch ground nutmeg 1 Tbsp. dry bread crumbs Preheat an oven to 400. Roll out pastry dough into 2 circles to fit 9 inch pie pan. Place bottom crust in pie pan & set aside top crust. In a lg. skillet, over med.- high temperature heat oil; sauté pork, beef, onion, garlic, carrots, & celery until vegetables are tender & meat is cooked through. Drain any excess fat from the pan. Add beef stock, herbs, & spices to meat & vegetable mixture; simmer over low-med. heat, covered, for about 15 - 20 mins. Remove skillet from heat & stir in dry breadcrumbs. Allow the meat filling to sit for a few mins. Spoon filling into crusted pie pan; top w/ remaining pastry dough. Crimp dough to seal; cut slits in dough to ventilate the top; bake pie for 12 mins. Reduce heat to 350 degrees F. & continue baking pie for 25 - 30 mins, or until the pastry is golden brown.

Ranch Spaghetti Pie

Ranch Spaghetti Pie 1/2 cup Ricotta cheese 1 cup shredded mozzarella cheese 1 1/2 cups Original Ranch Dressing 2 eggs 8 ounces ground beef or sausage,cooked,drained 8 ounces spaghetti cooked,drained Preheat the oven to 350°F. Cook the pasta according to the package instructions and drain. In a large bowl, whisk the dressing together with the ricotta and eggs and smooth. Add the meat and the pasta to the ricotta mixture, and stir just until combined. Place the pasta in a 9-inch baking dish and sprinkle evenly with the cheese. Bake covered for 25 minutes. Remove the cover and bake for and additional 10 minutes or until cheese is bubbly and browned. Let stand covered for 10 minutes before serving.

Hearty Beef Pot Pie Recipe

Hearty Beef Pot Pie Recipe 2 1/2 lbs beef roast, cut into small pieces 1 onion, diced 3 carrots, diced 2 stalks celery, diced 8 oz mushrooms, sliced 2 cloves garlic, minced 1 1/2 Tbsp fresh thyme (or 1½tsp dried) 1 Tbsp fresh rosemary, finely minced (or 1 tsp dried) 1/2 tsp paprika (smoked or regular) 2 c beef broth 1 Tb cornstarch 1/4 c milk or cream (I used milk) 1/2-3/4c frozen peas (don’t thaw) 1 sheet puff pastry, thawed 1 egg, beaten olive oil salt and pepper In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add beef and brown on all sides. Remove beef from pan and set aside. Add onion, carrot, and celery to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook about 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper. Return beef to the pot and pour in broth. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1½ – 2 hours. Shred beef and return to pot. In a small bowl, whisk together cornstarch and milk/cream. Pour into pot and bring up to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat. If making individual pot pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8″ x 8″ baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water. Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don’t cut). Place pastry over each baking dish. Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking. Bake pies at 350 degrees for 25-30 minutes, or until golden. Makes 4-6 individual pies or 1 (8″ x 8″) pie.

Cottage Pie

Cottage Pie 1 tbsp olive oil 1 - 1 1/2 lbs ground beef 1 onion, finely chopped 1 cup peas and carrots mix, frozen 2 garlic cloves, finely minced 3 tbsp plain flour 1 cup beef stock 4 tbsp Worcestershire sauce salt and pepper to taste For the mash 4 large potatoes, 1" cubes (about 2 lbs) 1/2 cup milk 3 tbsp butter salt and pepper, to taste Heat the over to 350°F In a large saucepan, cover the potatoes in salted cold water, bring to a boil and simmer until fork tender about 20 minutes. Drain well, then allow to steam-dry for a few mins. Mash well (or put through a ricer) with the milk and butter and season with salt and pepper. Meanwhile, while the potatoes are cooking, heat a large saucepan and cook the onions and ground beef until browned. Add the frozen vegetables, garlic, and flour and simmer for a few mins to cook the flour. Add the beef stock and Worcestershire sauce. Bring to a simmer and cook, uncovered, until thickened. The gravy should be thick and coating the meat. Season well with salt and pepper to taste. Spoon meat into an ovenproof dish. Pipe or spoon on the mashed potatoes to cover. Add dots of butter (optional) and broil for 5-10 mins, or until the potato topping crisp and golden brown.

Bacon Lattice Hash-brown Pie

Bacon Lattice Hash-brown Pie 2 tablespoons canola oil 1 package frozen southern-style hash-brown potatoes 2 cups shredded Cheddar cheese 2 pounds Bacon Heat oven to 400°F. Grease 9-inch pie plate. In large skillet, heat oil over medium-high heat; add potatoes. Cook, stirring occasionally, 10 to 12 minutes or until browned. Remove from heat. Stir in cheese. Arrange bacon slices side-by-side on bottom and up side of pie plate. Weave bacon slices in opposite direction. Fill bacon crust with hash-brown mixture. Repeat bacon lattice on top of pie. Trim edge. Place pie on baking sheet. Bake pie on lowest rack in oven 40 to 45 minutes or until bacon is cooked and brown. Cover with aluminum foil if browning too quickly. Let stand 5 minutes before cutting into wedges.

Peanut Butter Popcorn

Peanut Butter Popcorn 1⁄2 c. light corn syrup (or golden syrup) 1⁄2 c. sugar 1⁄2 c. peanut butter 1 tsp. vanilla 6 -8 c. popped popcorn In a small pan melt together corn syrup & sugar. Add peanut butter and melt. Be careful not to boil mixture too much, the peanut butter will start to burn. Remove from heat & stir in vanilla. Stir mixture over popcorn.

Caramelized Baked Chicken Wings

Caramelized Baked Chicken Wings 3 lbs. chicken wings 2 Tbsp. olive oil 1⁄2 c. soy sauce 2 Tbsp. ketchup 1 c. honey 1 garlic clove, minced salt & pepper Preheat oven to 375 degrees . Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt & pepper Pour over the chicken. Bake in preheated oven for 1 hr., or until sauce is caramelized.