Sweet and spicy beef and pork pie

Another recipe thatsounds interesting but its after dinner and tomorrow dinner will be leftover chicken . . . sigh so many recipes, so little time. besides I will have to convert all the metric so I can do this one.

Sweet and spicy beef and pork pie

Another recipe from our cookbook that didn't get a proper photograph. This is not your usual meat pie. It is rich, sweet and spicy, and looks impressive yet rustic when served whole at the table. Take it on a picnic or serve warm with a salad of mixed bitter leaves.

1. Lightly oil a 22-24cm loose-bottomed tart tin. Roll out the pastry 2-3mm thick and line the base neatly, allowing the pastry to spill over the edge by at least 2cm. This excess will be trimmed later. Score the base with a fork in a few places. Rest the tart case in the fridge for at least half an hour.
2. Heat the oven to 170ºC/ Gas Mark 3. Cut a circle of greaseproof paper greater in diameter than the base plus the sides of the tart case. Tuck it inside the tart case and fill up with dried beans or rice. Bake the case blind for 35 minutes, take the beans out (keep for similar use in the future) and cook for further 5-10 minutes, until light golden and thoroughly cooked. Remove from the oven and leave to cool.
3. Alongside the baking case you can also toast the pine nuts. Scatter them on a separate tray and leave in the oven for 8 minutes or until they go golden.
4. To make the filling, heat up half the olive oil in a large heavy saucepan. Add the beef, break it down with a fork and cook it on a high flame for a few minutes to get some colour. Add the pork meat, mix well with your fork and keep on cooking on medium heat for 15 minutes or until golden. Stir in the tomato purée and sugar and cook for another 3 minutes. Add salt, pepper, mint and all the spices. Cook for a further 10 minutes over low heat.
5. In the meantime, fry the onions in a separate pan with the remaining olive oil until golden brown, about 10 minutes. Drain out most of the oil and add the onion to the cooked meat. Also add the pine nuts and taste for salt and pepper.
6. Heat the oven to 190ºC/Gas mark 5. To assemble the tart, spoon half of the hot meat mix into the pastry case. Make some shallow holes in the mixture, break 3 eggs, one by on, and pour them into the holes. Using a wooden spoon, stir the eggs gently in the meat – just enough to disperse them a little, while keeping areas with more egg and maintaining some distinction between white and yolk. Spoon the rest of the meat on top, create some gaps and holes in it and break in the rest of the eggs dispersing them as before.
7. Put the pie in the oven for about 15 minutes or until the eggs are set. If the top begins to darken cover it with foil for the remaining cooking period.
8. Once ready, remove from the oven, break off the excess pastry with your hands and take the pie out of its tine. Serve hot or warm, garnished with parsley.

http://www.ottolenghi.co.uk/recipes/sweet-and-spicy-beef-and-pork-pie

Monkey Bread

Monkey Bread:

Non stick spray (Pam)
1/2 c. chopped pecans
3 cans refrigerated biscuits, quartered
3/4 c. sugar
1 1/2 tsp. cinnamon
1 c. packed brown sugar
1/2 c. melted margarine


Spray bundt pan with non stick coating.
Sprinkle pecans over the bottom of greased bundt pan.
Roll biscuits in mixture of sugar and cinnamon to coat.
Arrange in pan. Mix brown sugar with margarine.
Pour over biscuits.
Bake at 350 degrees for 30-40 minutes until golden brown.
Cool in pan 10 minutes. Turn onto a plate. Enjoy!!

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Ingredients
2 pounds red potatoes
1/3 cup mayonnaise
1/4 cup cider vinegar
1/4 cup stone ground mustard
2 strips thick-cut bacon, cut into 1/4 inch dice and browned
1 head of garlic, roasted
3 green onions, chopped coarsely
2 tbsp minced parsley
Salt and pepper to taste

Directions

Boil potatoes in salted water until just fork tender, about 15 minutes.

Drain the potatoes and set aside to cool.

Cut potatoes into 1/2 inch dice and place in a large kitchen bowl.

In a medium bowl combine the mayonnaise, vinegar, and mustard.

Squeeze the roasted garlic from the garlic skin and add to the mayonnaise along with the green onions, parsley, crisp bacon, salt and pepper.

Add the mayonnaise mixture to the potatoes.

Serve while still a bit warm.

Serving Size: Serves 6-8

Slow Cooker Beef Stroganoff Crockpot

Slow Cooker Beef Stroganoff

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours.

Stir in cream cheese just before serving.

Sweet Peanut Butter Crisp Balls

Sweet Peanut Butter Crisp Balls

Directions
1/2 cup peanut butter
1/2 cup honey
1 cup crushed rice krispies
2 tablespoons powdered milk

Kids can crush up the rice krispies by putting them into
a plastic bag and gently crushing down with a large
spoon. Once crushed, pour them into a bowl. Then mix
all other ingredients together in a large bowl. Start
rolling ingredients into small balls. Roll the balls in the
crushed rice krispies until covered. Ready to eat!

Food Safety Tips

Food Safety Tips
http://stilltasty.com/

Double Baked Sweet Potato

Don't you know, that you always find the recipe that looks good when you have something else planned for dinner? I even have some fresh sweet potatoes but this just won't happen till at least Monday.

RECIPE: DOUBLE BAKED SWEET POTATO

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

DIRECTIONS:
Preheat oven to 400 degrees. Rub skins with oil wrap each
in aluminum foil. Bake in preheated oven for 1 hour, or
until soft when poked in the center. In a large bowl combine
cream cheese, brown sugar, butter, vanilla, salt and pepper.
Slice each baked potato in half lengthwise and scoop flesh
into the creamy mixture. Caution they will be very hot so
this works best using a clean towel to hold the potato.
Mix well and fold in walnuts. Spoon mixture evenly back
into each potato skin and bake for about 10-15 minutes more
at 350 degrees just to heat through.

Yield: 12 Servings
Categories: Potatoes, Side Dishes, Holiday

This came to me from http://recipes.gophercentral.com which I find
to have some great recipes but its so hard to navigate that I'll never
get there to the specific recipe again.

Easy Skillet Chicken Parm

Easy Skillet Chicken Parm

by Amanda Webster

A familiar favorite that’s easy and fast to make!

1 tablespoon olive oil
1-1/2 cups Italian spaghetti sauce
1-1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
6 skinless, bones chicken breast halves

Heat oil in 12" skillet over medium-high heat. Add chicken and cook for 10 minutes or until well browned.

Stir sauce and 3 tablespoons parmesan cheese into skillet.

Cover and cook over medium heat for ten minutes or until chicken is cooked through. Sprinkle mozzarella cheese and remaining parmesan cheese over chicken.

Let stand for five minutes or until cheese melts.

Serves six.

From http://images.eversave.com/pdf/weeknight-dinners-cookbook-091608.pdf

Cranberry Chicken

Cranberry Chicken

Whole cranberry mixture over boneless chicken
breasts baked in oven.
1 package of instant onion soup
3/4 cup of whole cranberry sauce
4 boneless chicken breasts
half bottle Catalina dressing

Preheat oven to 350 degrees and place cranberries, dressing and the soup mix in a bowl and stir together. Place chicken breasts in a 13x9 baking dish and pour the mixture over the chicken evenly.

Bake for about 30 minutes or until the chicken is done, when the center no longer pink and the juices run clear.

Serves four.

Basil Pepper Jack Ravioli

Basil Pepper Jack Ravioli

Ravioli with basil, pesto and pepper jack cheese sauce.
We like to serve broccoli with this dish.
Enjoy.

1 stick butter or margarine
1 tablespoon flour
1 tablespoon garlic
1 to 2 lbs chicken cutlets
2 lbs cubed pepper jack cheese
2 packages of chicken filled ravioli or can substitute with
regular cheese filled ravioli
3 tablespoons basil pesto sauce
3 tablespoons extra virgin olive oil
3 to 4 cans evaporated milk
Dash of salt and pepper
Parmesan Cheese

On medium heat add butter and garlic, once butter has melted add 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese.

As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water.

While raviolis are cooking, heat the grill, in a mixing bowl add the extra virgin olive oil, and 2 tablespoons of basil pesto sauce, stir.

Rinse chicken and then add to the seasoning in the mixing bowl and place on the grill to cook for about 10-15 minutes.

Remove chicken and cut into thin pieces. Place ravioli on serving dish add half of sauce and stir, then place the sliced grilled chicken on top of ravioli and add remaining sauce, sprinkle with dash of salt and pepper and Parmesan cheese.

Serves six.

From http://images.eversave.com/pdf/weeknight-dinners-cookbook-091608.pdf

Baked Mashed Potatoes

Baked Mashed Potatoes

By T. Monson

A twist on traditional mashed potatoes.

Ingredients
1-2 pounds potatoes
1/4 cup milk
2 teaspoon butter
16 ounce sour cream
1 cup shredded cheese
Bacon or bacon bits

Directions
Boil potatoes until tender. Drain. Mash
in bowl with about 1/4 cup milk. Add
two teaspoons of butter (or more if you
like). Then add sour cream (as much
as you like). The potatoes should be
creamy not milky. Try not to add too
much milk. Then put in baking dish.
Sprinkle top with sharp cheddar
cheese. Then top with bacon crumbles
or bacon bits. Put in oven for about 5
to 10 minutes until cheese is melted.

Round Steak Supreme Slow Cooker Crockpot

Round Steak Supreme

By Norine Peardon
Wonderful deviation from potatoes and meat.

1-2 pounds round steak cut in 2"x 1/2" strips
2 beef bullion cubes
1 cup water
1 tablespoon flour
1/8 teaspoon garlic powder
1 cup sliced onions
1/4 cup soy sauce
1 3 ounce can mushrooms
1/4 chopped green pepper
1 small cauliflower chopped into flowerets
Broccoli-filled container to top with flowerets

Directions
Dissolve bouillon cubes in hot water.

Cut round steak in strips (2" X 1/2") and put the meat
in bottom of slow cooker or large pot.

Add flour and mix.

Add onions, garlic, soy, mushrooms, and green pepper.
Pour water over the top, adding cauliflower
and broccoli as well and cover.

Slow cook on high until hot, then reduce heat to medium
(3 1/2 hours or bake at 350 degrees for 1/2 hour,
then 250 degrees 1 1/2 hours)
Serve this over rice and enjoy!

Servings: 6

Mexican Burritos

Mexican Burritos

By Penny Rodriguez
Quick and easy!


1 pound ground beef
1 can pinto beans
1 small onion (chopped)
2 cloves garlic (chopped)
1 jalapeno (chopped)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon red pepper (optional)
1/4 cup water
1 package flour tortillas
1 package grated cheese
Favorite salsa

Directions
Brown ground beef with onion, garlic and jalapeno

Drain off excess grease and add spices and water;
let simmer for about 5 minutes

Add pinto beans and cook until beans
are heated (about 5 minutes)

Spoon onto warmed tortilla, and add cheese
and favorite salsa and serve

Prep time: 10 minutes, cook time: 25 minutes,
total time: 35 minutes, servings: 12

http://images.eversave.com/pdf/weeknight-dinner-recipes-cookbook-091608.pdf

Chicken and Rice Casserole

Chicken and Rice Casserole

By Tammy G. Silva
This is an easy, chicken, rice, veggie and cheese dinner.
Kids love it!

Ingredients
2 boneless chicken breast, diced
2 tablespoons butter or margarine
Broccoli (as much or as little as you like)
1/2 cup diced onion
6 chicken bouillon cubes
1/8 teaspoon pepper
1 tablespoon fresh garlic
1 cream of chicken soup
1 cream of celery soup
5 soup cans of water
2 cups shredded cheddar cheese
2 cups of uncooked rice

Directions
Panfry chicken in large pan with onions until
chicken is done.

Add soups, water, bouillon cubes and heat.
Pour in 9X13 glasses pan. Stir in rice.

Place broccoli in dish (you can use as much as you like).
Cover with tin foil and bake for 45 minutes in preheated
350-degree oven.

Prep-time: 10 minutes, cook time: 45 minutes,
total time: 55 minutes

From http://images.eversave.com/pdf/weeknight-dinner-recipes-cookbook-091608.pdf

Savory Rice Pilaf

Savory Rice Pilaf

By Tish Langdon
A delicious side dish that compliments any dinner menu. Done in one pan, this is always a hit with my family.

Ingredients

1 cup uncooked whole grain rice
1/2 pound bacon
1 large onion chopped
Celery hearts including leaves chopped
1 teaspoon sage
1 teaspoon thyme
2 cups chicken broth
Parsley

Directions

With kitchen shears, cut 3 slices of bacon at a time into bite size pieces.

Cook in a large skillet, separating and stirring until crispy.

Remove the bacon from the pan and cook onions and chopped celery in bacon grease.

Just before they are cooked all the way through, add uncooked rice and brown lightly.
Add 2 cups of chicken broth, the sage, thyme, parsley and crisped bacon.

Bring to a boil, then lower heat to simmer until the broth is absorbed.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Servings: 4

From http://images.eversave.com/pdf/spring-recipes-cookbook-091608.pdf

Chicken, chicken everywhere

I got some big packs of chicken, put that away in the freezer and then I found 10 pounds of "Amish Chicken' for less than $8 so of course I bought it too. Now the trick will be to vary it so I don't feel like its torture.

So far I have marinated chicken legs in Italian dressing with some additional garlic and oregano before baking it, marinated chicken in Teriyaki Sauce, baked it and served with a veggie dish I threw together: sweat an onion with evoo, then add 1/2 pkg fresh snow peas, 1 can of water chestnuts sliced, 1 can of mushrooms with soy sauce and oyster sauce to taste. Cook until peapods are tender crisp.

I used one of the chicken thighs in a Cobb Salad:
Romaine Lettuce
2 hard boiled eggs
1/2 an avocado sliced
3-4 strips crisp bacon crumbled
1 scant cup assorted crunchy salad veggies I had left over (radish, bell pepper, celery, green onion)
cherry tomatoes
crumbled blue cheese.

Tonight its Chicken Tostadas with the left over 1/2 of avocado. I wrapped it tightly in cling wrap to prevent browning. Dice chicken and scallions. Slice black olives and cherry tomatoes while precooked chicken and onions are warming. Serve with shredded cheese (I like the 4 mexican cheese blend), salsa and sour cream.

Not suffering yet but ready for another kind of meat tomorrow.