Simone S Famous Xmas Meat Pie recipes

Results: 17521 - 17530 of 17530
Ingredients (15) Eye: 1 can(21)ounces peach pie filling 1 can(16)onces peach slices in light syrup(well drained) 1 c. firmly packed brown sugar 4 c. ... ( more )
- 1 can(21)ounces peach pie filling
- 1 can(16)onces peach slices in light syrup(well drained)
- 1 c. firmly packed brown sugar
- 4 c. flour(divided)
- 1/2 c. quick-cooking oats
- 1 & 1/2 c.(3 sticks) butter, softened(divided)
- 1 c. granulated sugar
- 2 eggs, beaten slightly
- 1&1/4 c. sour cream
- 1 T. vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 c. powdered sugar
- 1-2 T.milk
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Stir together peach filling and peach slices in med. bowl; set asideCombine brown sugar, 1 c... ( more )

Prep: 15m Cook: 60m Servs: 15

Ingredients (16) Eye: Crust: 1 refrigerated pie crust (from 15 oz box), softened as directed on box Filling: 1 bag (16 oz) frozen sliced peaches, tha... ( more )
- Crust:
- 1 refrigerated pie crust (from 15 oz box), softened as directed on box
- Filling:
- 1 bag (16 oz) frozen sliced peaches, thawed
- 1/3cup + 2 tablespoons sugar, divided
- 2 tablespoon all?purpose flour, divided
- 1 egg
- ½ teaspoon vanilla
- 1/3 cup sour cream
- Topping:
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup sliced almonds
- ¼ cup cold butter or margarine
- 8 tablespoons whipped cream
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1. Heat oven to 400ºF. Unroll pie crust; place in 9-inch springform pan. Pressing crust up... ( more )

Prep: 15m Cook: 45m Servs: 8

Ingredients (28) Eye: <B>Turkey:</B> 4 quarts water 1 cup coarse salt 1 18-pound turkey; neck and giblets reserved for Giblet Broth1 cup (2 sticks) b... ( more )
- <B>Turkey:</B>
- 4 quarts water
- 1 cup coarse salt
- 1 18-pound turkey; neck and giblets reserved for Giblet Broth1 cup (2 sticks) butter, cut into pieces, room temperature
- 1/4 cup fresh orange juice1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh thyme or 1 tablespoon dried
- 1 tablespoon grated orange peel
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- <a href="/recipes/recipe_views/views/2772">Corn Bread Stuffing</a>6 tablespoons (3/4 stick) butter
- 6 tablespoons all purpose flour
- Chopped turkey neck meat and giblets reserved from Giblet Broth
- 3 hard-boiled eggs, finely chopped
- 3 tablespoons brandy<B>Giblet Broth:</B>
- 2 tablespoons (1/4 stick) butter
- Neck and giblets reserved from 18-pound turkey (discard liver, if desired)
- 1 1/2 cups chopped carrots
- 1cup chopped onion
- 1/2 cup chopped celery
- 5 cups water
- 1 cup dry white wine
- 2 3-inch pieces leek (white and pale green parts only)
- 8 parsley sprigs
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 2 bay leaves
- 2 whole cloves
- 1/4 teaspoon whole black peppercorns
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A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tender... ( more )

For turkey: Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until... ( more )

Servs: 12

Ingredients (20) Eye: <B>For Braised Veal Shanks</B> 3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well 5 pounds 2-inch-thic... ( more )
- <B>For Braised Veal Shanks</B>
- 3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well
- 5 pounds 2-inch-thick veal shanks (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone
- all-purpose flour for dredging
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium-large onion, halved lengthwise and sliced thin
- 2 large garlic cloves, minced
- 1 anchovy fillet, chopped
- five 3- by 1/2-inch strips fresh lemon zest
- 1 1/2 tablespoons drained bottled capers
- 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried, crumbled
- 1 1/2 cups dry white wine
- 1 1/2 cups low-salt chicken broth
- <I>Accompaniment: gremolata (recipe follows)
- Garnish:</I> dried caper berries**
- <B>For Gremolata</B>
- 1/4 cup finely chopped fresh parsley leaves
- 1 tablespoon freshly grated lemon zest
- 1 1/2 teaspoons minced garlic, or to taste*Cracked unpitted brine-cured green olives are available at specialty foods shops and Mediterranean markets.<p>**Drained caper berries are available at specialty foods shops.<p>
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Can be prepared in 45 minutes or less. ( more )

Make Braised Veal Shanks: Preheat oven to 425&deg;F. Pit 1/4 cup olives and chop fine. Light... ( more )

Servs: 6

Ingredients (28) Eye: <font size="2"><p>EGGPLANT <p>2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices <p>1/2 c... ( more )
- <font size="2"><p>EGGPLANT
- <p>2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
- <p>1/2 cup extra-virgin olive oil
- <p>Kosher salt and freshly ground black pepper
- <p>MEAT SAUCE
- <p>2 tablespoons extra-virgin olive oil
- <p>1/2 medium yellow onion, chopped
- <p>3 cloves garlic, minced
- <p>1 pound ground beef
- <p>1/2 teaspoon dried oregano
- <p>1/8 teaspoon ground allspice
- <p>Pinch of ground cloves
- <p>1 cinnamon stick, broken in half
- <p>1/2 teaspoon kosher salt, plus to taste
- <p>Freshly ground pepper
- <p>1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
- <p>1 bay leaf
- <p>CUSTARD SAUCE
- <p>5 tablespoons unsalted butter
- <p>6 tablespoons all-purpose flour
- <p>3 cups whole milk, room temperature
- <p>1 1/2 teaspoons kosher salt
- <p>Pinch of ground nutmeg
- <p>1 large egg
- <p>2 large egg yolks
- <p>1/2 cup dried breadcrumbs
- <p>3 tablespoons Pecorino Romano (I used freshly grated Parmesan)
- </font>
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This makes a great appetizer or an excellent side dish. ( more )

Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both side... ( more )

Ingredients (33) Eye: 1 1/2 - 2 pounds of pork shoulder; separate bone, fat & gristle; cube meat to 3/4 inch (see note 1) 13-16 ounces of roasted gre... ( more )
- 1 1/2 - 2 pounds of pork shoulder; separate bone, fat & gristle; cube meat to 3/4 inch
- (see note 1)
- 13-16 ounces of roasted green chile; chopped
- (see note 2)
- 3-6 cloves of fresh garlic; minced (to taste)
- 2 onions; chopped to 1/4 inch;
- (see note 3)
- 28-42 chicken stock or 2-3 of 14 oz. cans of low sodium chicken broth
- (see note 4)
- 1 cube chicken flavored buoillon,
- (see note 4)
- 2 teaspoons of ground cumin (to taste)
- (see note 5)
- Pinch of white pepper (to taste)
- (see note 6)
- 1/8 teaspoon of black pepper (to taste)
- (see note 6)
- 1 heaping teaspoon dried oregano (to taste)
- (see note 7)
- Salt (to taste)
- (see note 8)
- 1 tablespoon of flour
- Vegetable cooking oil; as needed
- Notes:
- 1. Preferred are steaks with bone from a blade roast. This cut is easier to work with when separating the meat, bone, fat & gristle. This may seem tedious but all parts will be used.
- Do not confuse this with the loin blade chop. This cut has a nice balance of meat and fat.
- 2. Preferred is frozen or fresh New Mexico roasted green chile. The canned chile seems to give a taste of vinegar. A good brand is Bueno (www.buenofoods.com) as they have a mild chopped and a very nice Autumn Roast. Some fresh minced jalapeño can als
- 3. Preferred is the white onion as the taste is a bit stronger than the yellow onion.
- 4. Chicken stock adds the needed depth to the soup. To make a rich chicken stock is a challenge of its own. However, use of canned low sodium chicken broth, supplemented by a good chicken flavored bullion, is a good substitute. A preferred brand of b
- 5. The use of cumin in green chile is cause for discussion within the families. Here, it is a preferred ingredient that adds a needed quality. The use of cumin is actually overshadowed by the discussion for the use of cilantro, some of the family bel
- 6. The use of any type of ground pepper in green chile is another point of discussion. However, the use black and white ground pepper adds a nice dimension.
- 7. The use of dried oregano is a basic. Remember to crush the oregano before adding.This releases the rich flavors and wonderful smells.An Italian seasoning herb blend also works very nicely.
- 8. The use of fine grain sea salt has become a recent preference. This is a recent change.
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Cooking Tools:4 quart or bigger stockpot; Use traditional cookware instead of non-stick cook... ( more )

Prep: 30m Cook: 60m Servs: 8

Ingredients (19) Eye: 5 cups canned low-salt chicken broth 2 small fennel bulbs, trimmed, halved lengthwise, triangular core &nbsp;discarded, thinly ... ( more )
- 5 cups canned low-salt chicken broth
- 2 small fennel bulbs, trimmed, halved lengthwise, triangular core
- &nbsp;discarded, thinly sliced
- 1 3/4 pounds skinless boneless chicken breast halves, cut into 1-inch
- &nbsp;pieces
- 1/2 cup diced carrot
- 5 tablespoons unsalted butter
- 5 tablespoons all purpose flour
- 2 1/2 cups milk (do not use nonfat or low-fat)
- 3 tablespoons fresh lemon juice
- 2 teaspoons fennel seeds, crushed
- 1/2 teaspoon (or more) salt
- 1/4 pound thinly sliced country ham, cut into matchstick-size strips
- <B>For Pie Crust:</B>
- 3 cups sifted all purpose flour
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
- 4 1/2 tablespoons chilled vegetable shortening, cut into pieces
- 6 tablespoons (about) ice water1 egg white, beaten to blend (glaze)
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These make-ahead savory pies are wonderful centerpiece dishes for a casual dinner. ( more )

Bring broth to boil in Dutch oven over medium heat. Add fennel; cook 7 minutes. Add chicken ... ( more )

Servs: 8

Ingredients (16) Eye: <a href="/recipes/recipe_views/views/15749">pastry dough</a> pie weights or raw rice for weighting shell 1 small butternut squa... ( more )
- <a href="/recipes/recipe_views/views/15749">pastry dough</a>
- pie weights or raw rice for weighting shell
- 1 small butternut squash (about 1 pound)
- 1 1/2 teaspoons olive oil plus about 2 teaspoons for brushing squash
- 1 small onion
- 1 1/2 tablespoons unsalted butter
- 1 whole large egg
- 1/2 large egg yolk (1/2 tablespoon)
- 1/3 cup heavy cream
- 3/4 cup grated Italian Fontina cheese (about 2 1/2 ounces)
- 1/3 cup freshly grated Parmesan (about 1 ounce)
- 1/4 cup crumbled mild soft goat cheese (about 1 ounce)
- 1 1/2 teaspoons minced fresh herbs such as rosemary, thyme, and marjoram leaves
- 1/2 teaspoon salt
- freshly ground black pepper
- 1/3 cup fine fresh bread crumbs
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On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit... ( more )

Servs: 6

Ingredients (9) Eye: 1 (4 1/2- to 5 1/2-lb) fresh Pekin duck (sometimes called Long Island duck) 6 tablespoons <a href="/recipes/recipe_views/view... ( more )
- 1 (4 1/2- to 5 1/2-lb) fresh Pekin duck (sometimes called Long Island duck)
- 6 tablespoons <a href="/recipes/recipe_views/views/103576">toasted Sichuan-peppercorn salt</a>
- 1 tablespoon five-spice powder
- 2 tablespoons Chinese rice wine or dry Sherry
- 6 (1/8-inch-thick) slices fresh ginger
- 4 scallions, cut into 2-inch pieces
- About 12 cups corn, peanut, or canola oil
- 2 tablespoons dark (black or mushroom) soy sauce
- 1/3 cup all-purpose flourSpecial equipment: a 10-inch glass pie plate or shallow heatproof bowl; a 16- to 18-inch wok with a lid and a 9 1/2- to 10-inch round metal rack, or a 14-inch wok and same rack plus a large pot (at least 12 inches wide and 5
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This is a big-deal dish. But the numerous steps, all easy, transform the duck into a wonder ... ( more )

Prepare duck: Cut off wing tips with poultry shears or a sharp knife. Remove and discard exc... ( more )

Servs: 4

Ingredients (13) Eye: 4 cups pureed cooked fresh pumpkin or butternut squash* 1 1/2 cups sugar 1 cup butter (2 sticks), melted 1/2 cup milk 4 eggs 1 ... ( more )
- 4 cups pureed cooked fresh pumpkin or butternut squash*
- 1 1/2 cups sugar
- 1 cup butter (2 sticks), melted
- 1/2 cup milk
- 4 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- * Note: Use "sugar" or "cheese" pumpkin (or other variety labeled as a "pie" pumpkin), not "Jack-o-Lantern" pumpkin.If fresh pumpkin is not available substitute butternut squash.Do not use canned pumpkin.
- You?ll need about 4 pounds of pumpkin/squash to get 4 cups of puree.
- To make puree, preheat the oven to 350 degrees.Cut pumpkin in half and scoop out the seeds.Scrape the inside of the pumpkin with a metal spoon to remove the stringy fibers.Place the halves cut side down in a roasting pan along with about 1 cup of wat
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Pre-heat oven to 350°.Using an electric mixer, beat together pureed pumpkin, sugar, melted ... ( more )

Servs: 12

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