How To make Frango Mint Pie
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1 c Butter
2 c Sugar, confectioner's
-(sifted) 4 oz Chocolate, unsweetened
4 Eggs
3/4 t Peppermint extract
2 t Vanilla extract
10 Vanilla wafers,
-crushed Beat the butter and sugar in a large bowl until light and fluffy. In the top of a double boiler, melt the chocolate. Add to the butter-sugar mixture and beat thoroughly. Add the eggs one at a time, beating well after each egg, until well blended. Fold in the peppermint and vanilla. Line the pie tin with the vanilla wafer crumbs (buttering the pie tin makes them stick to the side a little better). Pour in the filling. Refrigerate for two hours. NOTES: * Decadent chocolate mint pie -- One of the things that is memorable about Marshall Field's department store in Chicago is their "Frango chocolate mints." This pie captures the flavor perfectly. I got the recipe from Malcolm Slaney, who "found it in a cookbook when [he was] attending Kayak School in Oregon." * This recipe fills a shallow 8 inch pie tin; add 50 percent to everything to fill a 9-inch pie tin. * If you're not very good at pie crusts (I'm not), feel free to use a pre-formed graham cracker crust. The chocolate and mint flavors predominate, no matter what crust you use. * This is serious decadence! The first time I made this, I stopped several times in disbelief of just what I was doing. Enjoy! : Difficulty: moderate (melting chocolate is tricky). : Time: 30 minutes preparation, several hours chilling. : Precision: measure the ingredients. : Chris Kent : Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif., USA : kent@decwrl.dec.com -or- decwrl!kent : Copyright (C) 1986 USENET Community Trust
How To make Frango Mint Pie's Videos
A MAIS CREMOSA QUE JÁ COMI, TORTA DE FRANGO DE LIQUIDIFICADOR
Quem é que resiste a uma deliciosa torta de frango, com recheio super cremoso e muito fácil de fazer.
Ingredientes:
3 ovos
2 xícaras de leite
1/2 xícara de óleo
1/2 pacote de parmesão ralado
1/2 colher de chá de sal
2 xícaras de farinha de trigo
1/2 xícara de amido de milho
1 colher de sopa rasa de fermento em pó
Recheio:
1/2 cebola picada
1 tomate picado
1/2 colher chá de alho picado
1 colheres sopa de colorau
300 g de frango cozido e desfiado
tempero verde á gosto
1 tablete de caldo de galinha
sal á gosto
1 colher de sopa de farinha de trigo
50 ml de água para dissolver a farinha
molho de tomate
A xícara que usei foi a de 200 ml
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Chicken and Mushroom Pie Recipe - Titli's Busy Kitchen
With its golden crust and delicious filling, sometimes what you really need is a chicken and mushroom pie! Written recipe at FACEBOOK:
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How To Bake A Beef Pastelle Pie | Foodie Nation
Christmas is right around the corner. No need to pull out the pastelle press because we’re making Beef Pastelle Pie! This one’s a special request by Chef Jason who will say ‘see you later’ to the Foodie Nation fam soon. He'll make a few more recipes with us before his farewell though, so stay tuned because they’re GOOD:
Yield: 15 (3 Oz) Portions
INGREDIENTS
For the Filling:
2 Tbsp Vegetable Oil
3 Tbsp Minced Onions
1 Tbsp Minced Garlic
2 Tsp Pimento Pepper/Jalapeños, minced
1 Lb Minced Beef, or Chicken, Pork, Lamb
3 Tbsp Minced Chives/Scallions
1 Tsp Fresh Thymes Leaves, minced
3 Tbsp Tomato Paste
2 Tbsp Bar B Que Sauce
1 Tbsp Soy Sauce
¼ Cup Chopped Olives
Salt/Black Pepper to taste
For the Pastelle:
3 Cups Milk
3 Cups Water
3 Oz Butter, melted
2 Tbsp Vegetable Oil
1½ Tsp Salt
1 Tsp Black Pepper
1 Tsp Garlic Powder
3 Cups Cornmeal Flour
¾ Cup Cheddar Cheese
METHOD
1. Place a medium sized skillet over high heat and add the vegetable oil. Sauté the minced onions, garlic and pimentos for 2 minutes. Add the minced meat, chives and thyme leaves and cook until meat turns a slight grey and become grainy in pot, about 5 minutes.
2. Reduce heat to medium and add the tomato paste, bar b que sauce and soy sauce. Stir to combine and place in the olives.
3. Cook covered for 8 minutes then remove lid and let simmer additionally for 5 minutes. Season with salt and black pepper to taste and remove from heat. Set aside.
4. Preheat the oven to 350 degrees F.
5. Grease lightly a 12 x 9 inch baking dish with Vegetable Oil.
6. To make the pastelle dough, place a medium sauce pan on medium heat and add all the ingredients for the dough except the cornmeal flour and cheese. Bring mixture to a light simmer where small bubbles break the surface of the liquids then slowly whisk in the cornmeal flour into the warm liquids.
7. Reduce heat to low then switch over to a rubber spatula as mixture becomes thicker and continue folding and mixing for a further minute. Remove pan from heat.
8. When still pliable, divide the dough in half and place half of it into the greased tray and press out until it covers the surface to about ¼ inch thick.
9. Place the minced beef filling atop the layer of cornmeal dough evenly then gently press out the remaining cornmeal dough over the minced beef to cover it and encase.
10. Sprinkle cheese over the top layer and place in the oven to bake for 45 - 50 minutes.
11. Let cool for 10 – 15 minutes before cutting and serving.
Beef Pastelle Episode:
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Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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#KhansPoultryandMeats #PastellePie #TriniChristmas
All Macy's Frango Chocolates Reviewed The Chocolate Break EXTRA!
Hans & Kit bring you our holiday episode - where we plow through every variety of Frango chocolates you can get at Macy's
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How To Make SUGAR PIE!!!
❤️SUBSCRIBE Sugar Pie Honey Bunch!!!! I can’t make this old-fashioned sugar pie without singing that song! And lawd have mercy am I hooked on this pie now!! If you’ve never made a homemade sugar pie before then it’s worth the hype. I had no idea such a simple (boring looking) pie could be so dreamy!
Check out the blog link below to learn more about Sugar Pie aka Sugar Cream Pie aka Hoosier Sugar Pie and to get the printable recipe!
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TORTA CREMOSA DE FRANGO DE LIQUIDIFICADOR - RECEITA DA MINHA TIA
Olá amigos, fiz uma deliciosa torta de frango super cremosa, receitinha da minha tia. Essa receita leva uma massa deliciosa e um recheio sensacional.
INGREDIENTES:
6 ovos
500 ml leite
240 ml óleo
4 copos farinha de trigo peneirada sem fermento 1000 ml
Pitada sal
1 ½ colheres sopa fermento em pó
300 g muçarela
Queijo parmesão à gosto
MEDIDA DA FORMA:
45 cm comprimento
30 cm largura
4,5 cm altura
LINK DO RECHEIO:
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#torta #frango #cremosa