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Recipe, Preparation, Serving, Food Cooking Menu

 

Cottage Pie Recipe, Preparation, Serving, Food Cooking Menu: English Cottage Pie

You don’t have to be English to enjoy this traditional cottage pie, but if you are English then you’ll probably keep this Recipe, Preparation, Serving, Food Cooking Menu among your favorites.

1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
1 1/2 cups beef broth
1 tablespoon tomato paste
Salt and pepper to taste
4 potatoes, peeled and diced
1/4 cup butter, softened
1 c...

Recipe, Preparation, Serving, Food Cooking Menu, Recipe, Preparation, Serving, Food Cooking Menus

You don’t have to be English to enjoy this traditional cottage pie, but if you are English then you’ll probably keep this Recipe, Preparation, Serving, Food Cooking Menu among your favorites.

1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
1 1/2 cups beef broth
1 tablespoon tomato paste
Salt and pepper to taste
4 potatoes, peeled and diced
1/4 cup butter, softened
1 cup milk
1/4 pound cheddar cheese, shredded

Directions

Preheat oven to 400 degrees.

Make Meat Filling: In a large skillet, crumble the ground beef and sauté over medium heat for 1 minute. Add in the onion and carrots; continue to sauté until meat is brown (about 5 minutes). Stir in the flour, cinnamon, Italian seasoning and parsley.

In a small bowl, combine the beef broth and tomato paste; mix well. Add to beef mixture. Add salt and pepper to taste. Lower the heat to simmer and cook for 15 minutes, stirring occasionally. Cook until most of the liquid has been absorbed. Spoon beef mixture into a 9-inch pie plate.

Make Potato Topping: Put potatoes into a medium sauce pan and cover with water. Bring to a boil over high heat. Boil for 15 minutes, or until potatoes are tender; drain.

Mash the potatoes until smooth. Add butter and milk. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle cheese on top.

Bake for 25 minutes, or until top is brown and cheese is bubbly.

=> Cottage Pie Recipe, Preparation, Serving, Food Cooking Menu: Moussaka Cottage Pie

A great cottage pie Recipe, Preparation, Serving, Food Cooking Menu featuring flavorable spices like garlic, cinnamon and cloves. Raisins make a delicious addition as well.

4 tablespoons olive oil, divided
2 medium onions, diced
3 large cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
1/3 cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch slices
1 (24 oz.) package refrigerated mashed potatoes, warmed
1 large egg, beaten

Directions

In a 12-inch oven proof skillet, heat 2 tablespoons of oil over medium high heat. Add onions and sauté until tender (about 5 minutes). Add garlic, cinnamon and cloves; continue cooking for 1 minute.

Add meat, stirring occasionally to break it up; cook for 5 minutes. Stir in tomatoes and raisins. Reduce heat and simmer for 10 minutes.

Arrange the eggplant slices on a lipped cookie sheet. Brush both sides of eggplant with remaining oil, and season with salt and pepper. Broil eggplant on the upper oven rack, turning once with kitchen tongs, until golden brown (about 5 minutes per side).

Warm up mashed potatoes according to package directions.

Reduce oven heat to 400 degrees. Lay eggplant in a single layer over the meat mixture. Whisk the egg into the mashed potatoes; spread over eggplant. Bake on lower oven rack for 20 minutes, or until sauce is bubbly.

=> Cottage Pie Recipe, Preparation, Serving, Food Cooking Menu: Creamed Cottage Cheese Pie

If you’ve never tried cottage cheese in a pie, you’ll be delighted with this creamy cheese flavored custard pie. It’s something a little different and definitely worth the effort.

1 (9-inch) pie shell
1 1/2 cups cottage cheese, creamed
4 tablespoons melted butter
1/2 cup white sugar
1/4 teaspoon salt
1 tablespoon all-purpose flour
1 tablespoon lemon zest
2 eggs
1/2 cup raisins
1/2 cup chopped walnuts (optional)
1/4 cup milk

Directions

Preheat oven to 400 degrees.

Separate the eggs.

Press the cottage cheese through a sieve 2 times.

In a bowl, combine the cottage cheese, butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, walnuts and milk. Stir well.

In another bowl, beat the egg whites until stiff peaks form. Fold egg whites into cheese mixture. Bake for 30 minutes, or until brown and firm.

 

Recipe, Preparation, Serving, Food Cooking Menu - Shepherd’s Pie

Traditional nursery food has made a come back in our family recently. I haven’t bothered making shepherd’s pie (or cottage pie, as it is also known) for ages, as the children just used to eat the potato from the top and leave the mince.

Shepherds Pie,Recipe, Preparation, Serving, Food Cooking Menu,Recipe, Preparation, Serving, Food Cooking Menus,mince,traditional Recipe, Preparation, Serving, Food Cooking Menus

Traditional nursery food has made a come back in our family recently. I haven’t bothered making shepherd’s pie (or cottage pie, as it is also known) for ages, as the children just used to eat the potato from the top and leave the mince. Mince in general has been rejected too. If I use the same minced beef to make meatballs or burgers the kids devour it, but they hate picking out all the little bits of vegetables that I hopefully put into it, when I make the shepherd’s pie, in the hope of smuggling a few vegetables into their diet. Anyway my son actually requested shepherd’s pie the other day, so yesterday I made it and they gobbled it up, vegetables and all, several servings each, so I’ve gained one more dish for the regular list.

Recipe, Preparation, Serving, Food Cooking Menu for Shepherd’s Pie - to feed four:

500g/1lb good quality minced beef or lamb (hamburger beef)
1 onion
2 carrots
1 stick of celery
1 clove garlic
2 large fresh tomatoes or half a tin of tomatoes
2 tablespoons olive oil
a dash of wine
a few drops Worcestershire sauce
2 bay leaves
salt and pepper
water or stock
potatoes
small piece of butter - about 20g/1oz and milk to mash with

Finely chop the onion and saute over a low heat in the olive oil until soft and translucent. Add the carrot, celery and garlic also finely chopped. Saute all together for five minutes. Turn up the heat and add the meat, breaking up the lumps and cooking until it has just lost the raw redness. Don’t overdo it at this point. Add the splosh of wine, (white or red, whatever you have open. If you don’t have any it’s not essential) and stir till it has evaporated the alcohol. Add the tomatoes skinned and chopped. Now put in the rest of the seasonings and pour in enough water or stock to only just cover the meat. Bring to a simmer, put on a lid and leave to cook at a simmer for 1-2 hours.

The quantity of potatoes depends on how many you have to feed, you can have a thin layer of potato topping or if you need to stretch the meat to feed lots of people, a really thick layer of potato, which is what the children prefer anyway. Peel the potatoes and boil them till soft. Then drain and mash them with the butter, milk and salt and pepper until they are soft, but not too runny, mashed potatoes. In a roasting dish or any ovenproof but not too shallow dish, put the cooked meat in a thick layer, then top with the mashed potatoes. Smooth them out with a fork, so there are lines and swirls and peaks of potato that will brown nicely and put the dish into a preheated oven 200C/400F for twenty minutes or until the top has browned to golden. If the meat and potatoes have only just finished cooking and still hot you can just brown the top under the grill. This can all be assembled and kept in the fridge until needed too, then it would need at least thirty minutes to cook through again.

Traditionally shepherd’s pie was made with minced lamb and cottage pie with minced beef but my family has always called both shepherd’s pie. It also used to be a dish to use up leftover cooked meat from a roast, rather than starting fresh with raw mince, but we like it like this - comfort food for winter.

Copyright 2006 Kit Heathcock

 

Shepherd's Pie Recipe, Preparation, Serving, Food Cooking Menu - EastWest version

This Shepherd's Pie Recipe, Preparation, Serving, Food Cooking Menu is a fusion of east and west ingredients that gives a lovely twist to the normally bland pie. Tried and tested.

Baking, cooking, pies, tips

This special Recipe, Preparation, Serving, Food Cooking Menu has taken the best of both worlds, by adding some Eastern ingredients to this Western Recipe, Preparation, Serving, Food Cooking Menu. By using chillies, oyster sauce and chicken stock, mixed with the traditional pie sauces, the result is a delicious and moist meat base with just a tad of kick from the chillies. For more or less of the ingredients, its entirely up to the individual, but I would use the following estimates to suit my tastebud.

I have baked this on many occassions and it never fails to get people asking for the Recipe, Preparation, Serving, Food Cooking Menu.

Ingredients:
500g minced meat; 1-1.5kg potatoes; 3-4 tbsp ketchup; 3-4 oyster sauce; 2-3 tbsp worchester sauce; 3 medium onions; 6 garlic ; 3-4 cups of mixed vegetables (green peas, corn, carrot); 4-6 tbsp milk; 4-6 tbsp buttter; 2 chicken cubes; 4-5 chilli padi (small chillies and hotter than the usual ones, if not available, normal chillis can still be used); sliced button mushrooms ; grated cheese; salt and pepper.

Methods to make the meat filling :
Saute/fry onions for a while, add the minced meat, stir till its almost cooked. Add the sauces, chicken cubes, oyster sauce, ketchup. Then add mixed veges, mushrooms, chillis. Salt and pepper. If you wish, you can remove the chillies from the mixture once cooked.

Methods to make the mash potatoes:
Boil potatoes and mash (without skin of course). Add milk and butter; salt and pepper. Ensure they are well mixed. (I always end up with just a bit more milk and butter).

For baking:
Place minced meat mixture in a baking tin, level it. Place the mashed potatoes on top and level it. Use a fork to make some designs on top, when its brown, makes it look pretty. Then sprinkle grated cheese on top, how much you desire , it's up to you. Bake in pre-heated oven at  210C for estimated 30-40minutes, check in once in a while, as long as the top is brown, you are done.

Some tips:
I used to mash potatoes by first boiling them with the skins, and then peel them and mash them, which was usually very hard work. Till I was  taught by a chef, who peeled the potatoes before boiling and cut them up into cubes, add salt. They cook faster and so easy to mash, and does not shortchange the taste. For the westerners, if you do not wish to use chillis, use lots of pepper. For the Asians with fiery tongue, use chilli padis for that kick, more if you wish but don't get burned!

All the best!
Nora Maskuri
For more tips and Recipe, Preparation, Serving, Food Cooking Menus, visit http://mycookery.com/blog




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