"Convenient cooked beef and vegetables bound with a creamy mushroom gravy are tucked into a flaky pie crust."
NGREDIENTS
* 1 refrigerated pie crust
* 2 cups diced cooked potatoes
* 1 (10 ounce) package frozen mixed vegetables, thawed
* 1 1/2 cups diced cooked beef
* 1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
* 1/3 cup water
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dried thyme leaves, crushed
DIRECTIONS
1. Heat the oven to 400 degrees F. Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.
2. Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.
3. Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently put the pie crust over the beef mixture. Crimp or roll the edges to seal it to the dish. Cut slits in the crust with a knife.
4. Bake for 35 minutes or until hot and the crust is golden brown.
FOOTNOTES
*
Time-Saving Tip:
*
To thaw the vegetables, microwave on HIGH for 2 minutes.
Saturday, December 27, 2008
Easy Beef Pot Pie
Beef Pot Pie III
"I couldn't find a recipe for beef pot pie so I made my own and it is great for those cold night. This is delicious!"
INGREDIENTS
* 1 pound sirloin steak, cubed
* salt to taste
* ground black pepper to taste
* 1 (14 ounce) can beef broth
* 3 large carrots, diced
* 3 potatoes, cubed
* 1 cup frozen green peas, thawed
* 3 tablespoons cornstarch
* 1/3 cup water
* 2 (9 inch) refrigerator pie crusts
DIRECTIONS
1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
2. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
5. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Beef Pot Pie II
"This recipe is great for leftover beef roast! Mmm, beefy!"
INGREDIENTS
* 2 peeled and cubed red potatoes
* 3/4 cup carrots, cubed
* 1/4 cup chopped onion
* 1 3/4 cups diced cooked beef
* 2 (12 ounce) jars beef gravy
* 1 teaspoon beef bouillon granules
* 1 teaspoon Beau Monde ™ seasoning
* salt and pepper to taste
* 1 cup buttermilk baking mix
* 1/2 cup milk
* 1 egg
DIRECTIONS
1. Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
4. In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.
5. Bake in preheated oven 25 to 30 minutes, until crust is golden.
Beef Pot Pie I
"This recipe has everything - beef and vegetables in a thick, savory sauce served up in pie pastry. Nothing in the frozen food isle comes close to this recipe!"
INGREDIENTS
* 1 (17.5 ounce) package frozen puff pastry, thawed
* 4 tablespoons olive oil
* 1 cup chopped onion
* 1 teaspoon minced garlic
* 1 cup raw porcini mushrooms
* 1 cup chopped carrots
* 1/2 cup chopped celery
* 1 potato, diced
* 1 pound beef tenderloin, cubed
* 1 bay leaf
* 1 teaspoon dried oregano
* 1 cup dry Marsala wine
* 2 tablespoons chopped fresh parsley
* 1 egg white
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
3. Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
4. Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Easy Beef Pie
"An easy to make beef and vegetable pie recipe to fill your tummy on a cold winter day."
INGREDIENTS
* 1 tablespoon vegetable oil
* 1/2 pound cubed beef chuck roast
* 1 cup red wine
* 1 (10.5 ounce) can beef gravy
* 1 (15 ounce) can mixed vegetables
* 2 (9 inch) pie crusts
* 1 egg white
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium saucepan over medium heat; saute the stew meat for 10 minutes, or until well browned on all sides. Reduce heat to low and add the red wine. Cover and simmer for 15 minutes, allowing the alcohol to cook off.
3. Remove cover and add the gravy and vegetables. Stir well and simmer for 10 more minutes. Pour mixture into one pastry shell. Cover with second pastry shell, sealing edges and cutting steam vents in top. Brush edges with egg white. Place pie on a baking sheet.
4. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Beef Bourguignon II
"Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole."
INGREDIENTS
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 pounds cubed stew meat
* 4 tablespoons butter
* 1 onion, chopped
* 2 carrots, chopped
* 1 clove garlic, minced
* 2 cups red wine
* 1 bay leaf
* 3 tablespoons chopped fresh parsley
* 1/2 teaspoon dried thyme
* 1 (6 ounce) can sliced mushrooms
* 1 (16 ounce) can canned onions
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DIRECTIONS
1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
Beef Semur
Ingredients:
1 lb beef,
6 pieces candle nut,
5 cm of ginger,
5 pieces of shallots,
3 pieces of garlic,
salt,
pepper,
soy sauce.
Direction:
* Slice beef thinly
* Peel shallots and garlic, slice thinly
* Slice ginger and grind candle nut
* Brown shallots, garlic, ginger, and candle nut
* Put in beef and mix them evenly
* Add salt and pepper
* Add 2-3 cups of water so beef will cook evenly
Perkedel
Ingredients:
1 chicken,
250 gr of bread flour,
40 gr of sagu,
80 gr of onion,
8 pieces of shallots,
1 egg, salt and pepper.
Direction:
* Remove bones from the chicken, cut very thinly
* Cut onion into very small pieces
* Grind shallots
* Evenly mix all the above with bread flour
* Add salt and pepper
* Make mix into small discs about 2-2.5 inch in diameter
* Heat oil on a pan
* Put each disc and fry until dark golden
Opor Solo
Ingredients:
1 chicken,
4 cups of coconut milk,
6 pieces of shallots,
3 pieces of garlic,
120 gram candle nut,
10 gram corriander,
5 gram jintan,
3 helai bay leaves,
1 batang daun sereh,
100 gr lengjuas,
salt and pepper.
Destination:
* Cut chicken into pieces
* Grind shallots, garlic, candle nut, corriander, and jintan
* Brown for a little bit.
* Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
* When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste
* Perkedel
Sweet and sour shrimps
Ingredients:
1/2 lb of medium sized shrimps,
5 pieces of garlic,
3 oz. flour,
1 piece of egg,
2 spoons of tomato sauce,
1 lime,
1/2 spoon of sugar,
salt and pepper.
Direction:
* Clean the shrimps, remove the heads, keep the tails
* Clean garlic, and slice thinly. Sprinkle over the shrimps.
* Make a mix of the flour, egg, with enough water, salt, and pepper.
* Heat oil on a pan.
* One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
* Put on a plate, pour tomato sauce over them.
* Tomato sauce: Heat tomato sauce, add sugar, and lime juice
Gado gado
Ingredients:
Lettuces,
A small bunch of long beans,
Young cabbage,
1 cucumber,
Tofu,
100 gr soyabean cake,
2 eggs,
5 pieces of red chili pepper,
5 pieces of small chili pepper (jalapeno or scotch bonnet),
3 pieces of shallots,
100 gr. peanuts,
lemon,
brown sugar,
and salt.
Direction:
* Fry an egg and soyabean cake
* Cut into small pieces
* Boil one egg and slice it
* Boil young cabbage, long beans, and slice them
* Peanut sauce:
* Fry peanuts
* Slice shallots, and brown with chili peppers
* Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)
Soto Madura
Ingredients:
500 gr beef or internals,
100 gr bean sprouts,
80 gr rice noodles,
60 gr Indonesian parsley,
60 gr scallions,
60 gr ginger,
1 lime,
salt and pepper.
Directions:
* Boil meat until done. Drain and cut into bite-sized slices.
* Remove the tails of bean sprouts, boil until half done
* Boil rice noodles separately
* Keep these in separate plates
* Cut Indonesian parsley and scallions
* Grind shallots, and brown it for a little bit
* Skin and cut ginger
* Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
* Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
* Sprinkle with Indonesian parsley and scallions.
Baby corn soup
Ingredients:
5-6 ears of baby corn,
5 spoons of milk,
1 spoon of butter,
1 spoon of flour,
salt and pepper.
Direction:
* Boil baby corn and let it cool
* Grind/powder corn with a blender
* Heat butter, put flour after it melts, mix evenly
* Put in powdered corn with salt, pepper, and milk
* Let it sit for five minutes in medium heat
Crab Soup
Ingredients:
2 litres of fish stock,
2 medium-sized crabs,
100 gram ginger,
50 gram scallions,
50 gram Indonesian parsley,
salt,
pepper to taste.
Direction:
* Make fish stock by boiling fish bones in 8 cups of water
* Remove these bones after a few minutes.
* Wash crabs, split into several parts
* Cut ginger into very thin slices
* Cut scallions and Indonesian parsley
* Reheat stock for about 5 minutes, put everything into the stock
* Add salt and pepper to taste
Pork Tenderloin with Mustard Sauce
"A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!"
INGREDIENTS
* 1/3 cup red wine
* 1/3 cup soy sauce
* 2 tablespoons light brown sugar
* 2 pounds pork tenderloin
* 1/3 cup mayonnaise
* 1/3 cup sour cream
* 1 1/2 tablespoons mustard powder
* 1 tablespoon minced fresh chives (optional)
DIRECTIONS
1. Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
2. In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
3. Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 160 degrees F (73 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
FOOTNOTE
*
The sauce is best if made several hours, or even a day in advance, to let the flavors blend well. You may need to adjust the amount of dry mustard to suit your taste - best to start with less, and add more if needed.
Tuesday, December 23, 2008
Tiramisu Klasik
Tiramisu original always prepared and presented in a bowl with the way in like-scoop ice cream. In Italy, only put cocoa powder.
Ingredients:
5 yellow eggs
1 tbsp sugar
1 tbsp water
1 / 4 tsp vanilla powder
3 egg white
2 tbsp sugar muncung
sitroen zuur slightly, less than 1 / 8 tsp
250 grams mascarpone
1 packet of biscuits ladyfingers
1 thick coffee recipes
thick brown stem adequate
adequate cocoa powder
Platform: pyrex bowl size 1 (small)
How to make:
1. ditim, shake yellow eggs with sugar, water, and vanilla until pale and float. Dinginkan in the basin containing water.
2. Shake with white sugar and sitroen zuur until stiff.
3. Toss a little egg white to yellow shuffle mix, 1 / 2 of the mascarpone mix, 1 / 2 of the remaining egg white mix, the remaining mascarpone (mixed again). Finally, enter the remaining egg white and mixed it all up to average. Be careful, do not beat too long and hard to keep the dough soft and not melt.
4. Cast thick coffee in a bowl and dye biscuits ladyfingers in the coffee (be careful not too old to dye biscuits not too wet, collated in the basic bowl to the average closed. Cast 1 / 2 of dough tiramisu.
5. Repeat the process again and dye collated ladyfingers biscuits and cast all the remaining dough on top of tiramisu. enter into the refrigerator for 6-8 hours.
6. Grate chocolate slab at the top of the tiramisu then with a little cocoa powder.
Tips:
1.Biskuit ladyfingers can be replaced with biscuits or cat's tongue sponge cake pieces.
2.Sitroen zuur used to stabilize the egg white to expand well when shaken.
3.Untuk get results shuffle is the perfect egg white, make sure the container and shake free from oil or fat at all. Make sure also there is no iota of yellow to participate in the egg white.
4. If you want to, 1 tbsp water can be replaced with 1 tbsp rum.
Tiramisu Cappuccino
As a variation of interesting, occasionally hidangankan tiramisu in a cup that is normally used to drink coffee.
Ingredients:
3 yellow
1 tbsp sugar
1 tbsp instant coffee, encerkan with 1 tbsp water
100 ml shake cream (whipping cream) Non-Dairy
2 tbsp almond nuts, cut
8-chip biscuits ladyfinger
1 / 2 the amount of thick coffee recipes
Container: 4 cups of coffee size standards
As a variation of interesting, occasionally hidangankan tiramisu in a cup that is normally used to drink coffee.
Ingredients:
3 yellow
1 tbsp sugar
1 tbsp instant coffee, encerkan with 1 tbsp water
100 ml shake cream (whipping cream) Non-Dairy
2 tbsp almond nuts, cut
8-chip biscuits ladyfinger
1 / 2 the amount of thick coffee recipes
Container: 4 cups of coffee size standards
How to make:
1. Shake yellow eggs with sugar and instant coffee in a thin ditim (such as tiramisu classic recipes), dinginkan.
2. Shake whipping cream until stiff, interfering with the shuffle yellow / coffee, mixed flat. Add peanut butter almond and mixed again.
3. In a cup of coffee, patahkan 1 biscuit into 2 pieces, coffee and dye in the bucket in the cup, spoon cast with a little dough, biscuits enter again, be resolved with the dough again.
4. Dinginkan in the refrigerator for 4-6 hours and decorative according to taste before dihidangkan.
Tips:
• Peanut almond can be replaced by other types of nuts according to taste, for example, canary beans.
• For this recipe, garnish that is used is of dilelehkan chocolate slab and inserted into a small bag spuit ends digunting only small, and oil on paper made from motives crystal snow / ice. / *
Squid Backed
Want to eat squid? You can try the following recipes. If you want, you can also make it as the new year barbecue nights later.
Ingredients:
500 gr enemy size, clean, slice, slice
4 cloves garlic, roughly chopped
4 tbsp hoisin sauce
2 tbsp honey
2 tbsp tomato sauce
2 tbsp chili sauce
1 tsp sesame oil
2 btg onions, sliced thin
How to make:
1. Toss garlic, hoisin sauce, honey, tomato sauce, chili sauce, sesame oil, and onions, mixed flat.
2. Enter the spy, the average mixed. Leave in the refrigerator for 15 minutes.
3. Fuel spy on the coals to the fire kecokelatan color. Serve.
For 6 people
Tip:
To make BBQ fish, chicken or meat, spices earned merendamnya in the older, more flavor to permeate.
kompas
Rice Kangkung Cheesy
Glance, the rice is similar to the rice yellow normal. Actually, there kangkung, catfish and grated cheese in it. Delicious.
Ingredients:
500 g of rice, wash clean
700 ml of water
1 bunch kangkong, cut
2 bh carrot, cut into small boxes
5 pcs bean, cut
50 gr button mushrooms, sliced thin
1 / 2 pcs Banglore onion, finely sliced
1 bh tomato, cut thin
1 btg Serai, memarkan
1 vertebra turmeric, grated
20 gr cheese, grated
4 lbr cheese
250 gr catfish
How to make:
1. Dressing catfish with lemon juice. Aside.
2. Boil the water, enter the rice, carrots, bean and mushroom. Cook over low heat until cooked while occasionally stirred.
3. Stir-fry until onions wilt Banglore. Enter the Serai, turmeric, tomato and until fragrant. Cast into the boiling rice.
4. Add the kangkung and grated cheese, mixed flat. Grilled catfish in the oven for 20 minutes with a temperature of 200 degrees Celsius.
5. Serve with rice comprised cheese slices. Ornamental fish, catfish with roasted thereon.
For 4 people
kompas
A Magnificent Rememberance (Fruit Cake)
Ingredients:
100 gr fresh butter
100 gr sugar palm
BTR 1 egg
185 g wheat flour
5 g Baking powder
625 gr sukade, plum, cherry red
100 ml rum
1 tsp vanilla
1 tsp mixture Kayumanis, clove, nutmeg powder
How to make:
1. Shake palm butter and sugar until soft, enter the eggs, shake the average.
2. Enter the wheat flour and Baking powder and mix while filtered average. Add the vanilla essence, rum, and mix into the dough sukade mixed average.
3. Cast in the dough trays 18 cm square, which is smeared margarine and bread dialasi paper. Roast in oven with a temperature of 185 degrees Celsius for 30 minutes.
4. Remove cake from dinginkan before the trays and decorated.
For 12 pieces
Tips:
• To get a more complete sense, the mixture should sukade first soaked in a mixture of rum, vanilla essence, Kayumanis powder, powdered cloves, and nutmeg powder.
• Rum is also working to preserve cake up to 2 weeks when stored natural refrigerator and closed the meeting.
Spicy Wings
Ingredients:
10 pcs chicken wings
1 / 2 tsp pepper powder
1 / 2 tsp salt
3 tbsp oyster sauce
Salt 1 tbsp soy sauce
2 tbsp butter, lelehkan
2 cloves garlic, finely chopped
2 tbsp tomato sauce
How to make:
1. Mixed all the materials, Leave for 30 minutes.
2. Roast in oven while smeared flavor.
3. Once cooked, lift and Serve.
Ingredients:
10 pcs chicken wings
1 / 2 tsp pepper powder
1 / 2 tsp salt
3 tbsp oyster sauce
Salt 1 tbsp soy sauce
2 tbsp butter, lelehkan
2 cloves garlic, finely chopped
2 tbsp tomato sauce
How to make:
1. Mixed all the materials, Leave for 30 minutes.
2. Roast in oven while smeared flavor.
3. Once cooked, lift and Serve.