BEEF PATE
Provided by Food Network
Time 2h55m
Yield 5 to 6 servings
Number Of Ingredients 20
Steps:
- For the dough: Combine flour, sugar, baking powder, salt and vegetable shortening together in a bowl using your hands or a pastry blender. Add up to 1 cup water, a little at a time, until dough pulls away from the bowl. Let dough rest in the refrigerator for at least 15 minutes or up to overnight (see Cook's Note).
- For the filling: Meanwhile, add pickle juice, if using, to a 6-quart pot on medium-high heat. Add ground beef. Cook, using a wooden spoon or spatula to crumble ground beef until fine. As meat is browning, add parsley, green onions, tomatoes, garlic, onions, hot pepper, sweet pepper, bell pepper, thyme, salt and black pepper. Cook until all meat is brown, approximately 5 minutes.
- Remove meat mixture to a colander to drain excess oil. Let sit approximately 5 minutes.
- Return pot to medium heat. Add tomato paste and 1/4 cup water. Stir to thin tomato paste. Add drained meat mixture back to the pot. Mix in tomato paste mixture. Reduce heat to low and let simmer for 5 minutes. Remove from heat, and let cool until meat is room temperature.
- Heat oil to 350 degrees F in a 6-quart cast-iron Dutch oven.
- Cut a 2 1/2-inch piece of dough from the rested dough. Flatten into an approximate 3 1/2-inch disc using your fingers. On a lightly floured surface, use a rolling pin to flatten the dough to 1/8- to 3/16-inch-thick by 7 inches in diameter.
- Fill the dough with 1/3 cup to 1/2 cup filling. Fold over and press with a 6-inch bowl or empanada press to seal the edges. Dust off excess flour, and gently place in the hot oil. Wait for pate to rise to the top of the oil, then flip it over. Let cook for about 1 minute, then flip again.
- Continue cooking and flipping every minute until the pate is golden brown on both sides, 5 to 6 minutes. Remove from oil and drain on a paper towel on a cooling rack. Repeat with remaining dough and filling.
SPAGHETTI WITH CORNED BEEF
Quick and easy spaghetti using canned corned beef and bottled spaghetti sauce. Delicious! For added nutrition, add a can of mixed vegetables or cut-up fresh vegetable, such as chopped onion or green peppers and tomatoes.
Provided by Lymari
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
- Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
- Once noodles are done, drain and combine with corned beef sauce.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 41.2 g, Cholesterol 58.9 mg, Fat 12.1 g, Fiber 2.9 g, Protein 25.2 g, SaturatedFat 4.6 g, Sodium 1114.3 mg, Sugar 5.8 g
CORNED BEEF PASTIES
This recipe was given to me by my Aunt, Carol Cron. My Great Grandfather Tretheway loved meat pies, and this recipe has been with us forever. You can use round steak if you wish. You may also make 1 large pie rather than 5 pasties.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h
Yield 1 pie, 5 serving(s)
Number Of Ingredients 10
Steps:
- For the pastry.
- In a large mixing bowl stir together thoroughly the flour and the salt.
- With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
- Using the 7-8 T.
- ice water gradually all to dry ingredients, 1 T.
- at a time, tossing the ingredients with a fork till the mixture holds together.
- Form into a ball.
- If desired, cover and chill the dough 1 hour.
- Meanwhile, prepare the meat-vegetable filling.
- Peel and coarsely chop the potatoes.
- In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
- Set aside.
- Divide the dough into five equal portions.
- On a lightly floured surface roll out each portion of dough to a 9 inch circle.
- Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
- Using tines of a fork, seal the pastry edge.
- Cut slits in the pastry for escape of steam.
- Carefully transfer pasties to an ungreased baking sheet.
- Bake pasties at 400 degrees till golden brown about 45 minutes.
- If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
- Serve with the pasties.
BEEF PASTIES
We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 724 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1057mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.
CORNED BEEF PâTE
Provided by Craig Claiborne
Categories easy, quick, appetizer
Time 10m
Yield Six small servings as an appetizer
Number Of Ingredients 4
Steps:
- Put the corned beef into the container of a food processor and blend thoroughly.
- Add the creme fraiche and mustard and blend thoroughly. Spoon the mixture into a small crock or individual ramekins and smooth over the top. Serve with Melba toast.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 252 milligrams, Sugar 0 grams, TransFat 0 grams
GRANDMA'S CORNED BEEF
A honey-mustard glaze on this corned beef brisket brings superb flavor to an old Irish standard.
Provided by Ekbrook
Categories Corned Beef
Time 2h40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place brisket and water in a Dutch oven. Cover tightly.
- Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
- Remove from the oven and turn on the broiler.
- Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
- Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 12.6 g, Cholesterol 97.3 mg, Fat 18.9 g, Protein 18.1 g, SaturatedFat 6.3 g, Sodium 1191.9 mg, Sugar 11.6 g
EASY CORNED BEEF PATTIES
Everyone's starving and you're crunched for time? This is super easy, it's fast, and will please ANYONE!
Provided by real riff raff
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put rice in med pan with water. Heat until boiling. Cover and reduce heat to low. Or, if you have a rice cooker, that would work!
- While rice is cooking -- In mixing bowl, smash corned beef and eggs until blended. I just use a fork.
- Pour a few Tbsp of oil in nonstick frying pan on med-hi.
- When oil is hot, lower heat to medium and drop beef and egg mixture in pan. Fit as many patties in pan at a time. It is ok if they touch a little bit.
- When patties appear to have a liquid plane, flip over and fry until oil becomes foamy for a minute or so. Basically when egg is fully cooked!
- Then move cooked patties to plate lined with paper towel or napkin to soak excess oil.
- Serve over steamed rice and top with ketchup!
- Rate this recipe!
Nutrition Facts : Calories 718.6, Fat 28.2, SaturatedFat 9.2, Cholesterol 375.4, Sodium 1383.9, Carbohydrate 76.6, Fiber 2.6, Sugar 0.5, Protein 34.8
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