April 15th, 2007 by alice
Tags: Pie, Russian, Shepherds
INGREDIENTS
- 6potatoes, about 2 pounds
- 1/4cupmilk
- 2tablespoonsbutter
- 1teaspoonsalt
- 1/2teaspoonpepper
- 1/2cupall-purpose flour
- 2eggs
- 1lbground beef(I use extra lean)
- 2onions, thinly sliced
- 1 1/2cupssliced mushrooms, about 4 ounces
- 1/2teaspooncaraway seeds
- 1/2cup shreddedcheddar cheese
DIRECTIONS
- Peel potatoes; cut into chunks, put into saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes.
- Drain and return to pan; remove from heat.
- Add milk, butter and half of the salt and half of the pepper; mash with potato masher until smooth.
- Stir in 1/4 cup of the flour and 1 of the eggs.
- Meanwhile, in large nonstick fry pan, saute beef over medium high heat, breaking up with a wooden spoon, until no longer pink, about 5 minutes.
- Drain off fat.
- Add onions, mushrooms, caraway seeds and remaining salt and pepper; cook over medium heat, stirring, until onions are softened, 8 minutes.
- Sprinkle with remaining flour; cook, stirring for 5 minutes.
- Spread half of the potato mixture in 8 inch square glass baking dish.
- Spoon meat mixture over top.
- Top with remaining potato mixture.
- Beat remaining egg; brush over potato mixture.
- Sprinkle with cheese.
- Bake in 350F degrees oven until topping is golden, 30 to 40 minutes.
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April 15th, 2007 by alice
Tags: Bbq, Cedar, Maple, Plank, Salmon
INGREDIENTS
- 1fresh salmon or2-4good sizedsalmon fillets, preferably with the skin still on
- 1cedar plank, to cook the salmon on
- fresh diceddill
- fresh dicedgreen onions
- fresh coarse ground black pepper
- coarse salt
- 1wholelemon
- real maple syrup
- purevirgin olive oil
DIRECTIONS
- Soak the cedar plank (s) overnight.
- You can buy cedar planks for cooking salmon at many grocery stores.
- If you can’t find one at a grocery store, make sure the cedar you use has no wood preservatives or other chemicals in it, unless you’re into eating that sort of stuff.
- Might I recommend a glass of turpentine as a lovely accompanyment if you use preserved wood.
- GAG.
- Start the BBQ and preheat to HIGH.
- Rub the filets all over with olive oil.
- Sprinkle them with fresh dill and onion.
- Drizzle with juice from the fresh lemon.
- Sprinkle the cedar plank with the salt and place it on the now hot BBQ grill.
- Leave it there for about 3 minutes, until it appears mostly dry on top (remember, it was soaking in water and should be quite wet….) Place your salmon filets (skin side down if the skin’s still on them) on the plank.
- Turn down the BBQ to low.
- Drizzle some real maple syrup over the filets.
- This is the secret ingredient.
- REAL!
- Not Aunt Jemima.
- Cook on low for about 10-15 min depending on the size of the filets.
- When it appears the salmon is done ie.
- flakes easily, slide the filets off the cedar plank onto the BBQ grill, skin down.
- Crank up the BBQ to high, put some more maple syrup on top and cover for about 2 minutes.
- This should finish off the salmon nicely, leaving delicious filets ready to eat, and skin that peels off easily if you don’t like to eat it.
- Enjoy!
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April 15th, 2007 by alice
Tags: Soup, Vegetable, Winter
INGREDIENTS
- 2tablespoonslight olive oil
- 4garlic cloves, crushed
- 500gleeks, chopped coarsely
- 500gkumara, chopped coarsely
- 240gcarrots, chopped coarsely
- 720gparsnips, chopped coarsely
- 150gcelery ribs, chopped coarsely
- 7cupschicken stock
- 300gpumpkin, chopped coarsely
DIRECTIONS
- Heat oil and a large pan and cook the garlic and leek, stirring until the leek is soft.
- Add the remaining ingredients and simmer uncovered for about 40 minutes, making sure the vegetables are tender.
- Blend or process the mixture in batches until puréed (you can freeze at this stage).
- Return soup to pan and stir over heat until hot.
- This goes well with Cheesy Chive Muffins (Recipe #73071) for a lunch.
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April 15th, 2007 by alice
Tags: Cheesy, Chive, Muffins
INGREDIENTS
- 300gself raising flour
- 100gbutter, chopped coarsely
- 3/4cup finely choppedchives, fresh
- 2tablespoonspoppy seeds
- 1/2teaspoondried chili pepper flakes
- 125g finely gratedcheddar cheese
- 2eggs, beaten lightly
- 250mlbuttermilk
- 2tablespoonsvegetable oil
DIRECTIONS
- Preheat oven.
- Grease a 6 hole (3/4cup/180ml capacity) muffin pan Place flour in a large bowl and rub in the butter, stir in the chives, poppy seeds, chili and cheese.
- Stir in combined remaining ingredients, taking care no to overmix.
- Divide the mixture among the pan holes, bake in a moderately hot oven 200-210 degree C for 30 minutes.
- Turn muffins onto a wire rack to cool.
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April 15th, 2007 by alice
Tags: Casserole, Cheesy, Chicken, Pepper, Rice
INGREDIENTS
- 2cups uncookedrice, can be done ahead of time
- 3boneless skinless chicken breasts, can be done ahead of time
- 2tablespoonsbutter
- 2smallgreen peppers, sliced
- 1onion, diced
- 3clovesgarlic, minced
- salt
- pepper
- 1 (16 ounce)containersour cream
- 1cup shredded cheddarmonterey jack cheese
- 1 1/2cups shreddedparmesan cheese
DIRECTIONS
- In a medium pot prepare rice according to instructions.
- WHile cooking put 1/2 tbsp butter in another pan and brown chicken, and then reduce heat and cook until done, turning every 5 minutes.
- In another pan, put the rest of butter and throw in peppers, onion, garlic, and salt and pepper to taste.
- Cook until peppers are tender.
- Then cut up chicken and mix rice, chicken and veggies together in a large bowl.
- Add sour cream and spread in a 9×13 inch baking dish, I usually use a 9×13 dish and a 7×11 dish.
- Sprinkle cheese on top and bake at 425 for 15-20 minutes, or until cheese is melted.
- We really like this with tortillas and hot sauce, but can stand on its own.
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