RAPPIE PIE
This is a traditional Canadian dish. The main ingredient is grated potatoes. This was handed down from my family in Nova Scotia. It was always a special treat because originally it was so much work to make but it really was worth waiting for. The traditional method for the grated potatoes was to get a cookie sheet and drive nails through it to create a giant potato grater. After grating (always scraped a knuckle or two), we'd place the mushy potato into a towel and twist it until all the juice was gone. Ouch! Sometimes the towel would rip, shooting the mix everywhere. Now we use our juicing machine.
Provided by donelectra59
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
- Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
- Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
- Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
- Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
- Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.
Nutrition Facts : Calories 733 calories, Carbohydrate 104.2 g, Cholesterol 127.1 mg, Fat 8.8 g, Fiber 13.2 g, Protein 58 g, SaturatedFat 1.9 g, Sodium 3826.4 mg, Sugar 7.6 g
SPEEDY SHEPHERD'S PIE
Turn mashed potatoes and a few pantry staples into cozy comfort food. This recipe is really flexible, so if you have extra veggies on hand, stir them into the beef mixture for even more goodness. -Sharon Tipton, Winter Garden, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large ovenproof skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles; drain. Stir in water and taco seasoning; heat through. Stir in 1 cup cheese. Remove from heat., In a bowl, mix mashed potatoes and remaining cheese; spread over beef mixture. Broil 4-6 in. from heat 5-6 minutes or until top is golden brown.
Nutrition Facts : Calories 782 calories, Fat 45g fat (24g saturated fat), Cholesterol 206mg cholesterol, Sodium 1756mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 52g protein.
GRASSHOPPER PIE
It's the luckiest happy hour dessert you'll ever make. With a crunchy chocolate cookie crust and a minty mousse filling, this is a treat any mint-chocolate lover will want to eat. Inspired by the classic after-dinner drink, this Grasshopper Pie recipe features the crème de menthe and creme de cacao of a Grasshopper Cocktail, because it wouldn't be a recipe for Grasshopper Pie without the color to match. Top this crème de menthe pie with chocolate shavings and be prepared for oohs and ahhs!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
- Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
- In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
- Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 1 1/2 g
WARP-SPEED PUMPKIN BUTTER
Warp-Speed because you make it in the microwave - no all-day cooking for this spicy-sweet spread! My kids like to put it on their toast, and pretend they're having pumpkin pie for breakfast! It does taste like pumpkin pie filling, and makes a wonderful hostess gift. Make sure your recipient puts this right into the refrigerator! NOTE: Don't try to "home can" this. It's hard to get the dense-textured pumpkin hot enough in the center to assure it has processed properly, and from what I've seen, the USDA recommends against it. Just make a small batch up when you want to give someone a treat! Microwave times are approximate, as ovens vary.
Provided by ThatBobbieGirl
Categories Spreads
Time 13m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine everything except the canned pumpkin in a microwaveable one quart bowl.
- Mix well.
- Microwave on high for 3 minutes, then stir.
- Mix in the pumpkin well, and microwave on high 5 minutes longer.
- It should be bubbly.
- Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
- Let cool slightly, then refrigerate.
- This will keep several weeks in refrigerator or can be frozen for longer storage.
- This cannot be kept in your pantry- must be refrigerated or frozen.
WARP SPEED PIE
Smooth, creamy and very rich! A little bit goes a long way. I have also made this in a square pan and served on buffets in 1 inch squares. (Cook time noted below is really chill time.)
Provided by Leta8076
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate chips, egg yolks and vanilla in a blender, but do not blend yet.
- In a small saucepan, heat heavy cream just to a simmer.
- Immediately pour hot cream into the blender, cover and whip for 1 minute.
- Pour into prepared crust.
- Chill for at least 4 hours until set.
Nutrition Facts : Calories 531, Fat 40.5, SaturatedFat 20.6, Cholesterol 179.4, Sodium 213.6, Carbohydrate 43.6, Fiber 2.9, Sugar 29.5, Protein 5.6
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