How To make South Of The Border Pie

Easy Steak and Kidney Pie recipe/ How to make Steak and Kidney Pie/ Steak and Kidney Pot pie

Hi everyone I hope you enjoy today's recipe. Delicious Steak and Kidney Pie , delicious melt in the mouth pastry with a delicious thick flavorsome sauce tender chunks of steak and kidney .

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Try this delicious Beef pie recipe
Tasty Steak and Ale pie Recipe
Delicious Spicy cheese Beef Pie recipe
For Steak And Kidney Pie Bake 40 mins 180 c fan oven

500g of Steak
4 oz Kidney
1 Large Onion
1 tsp Dried or Fresh Thyme
1 tbps Worcestershire Sauce
oil
125 ml Beef Stock
Ground Black Pepper
Salt to taste if needed

Pastry
12 oz Plain Flour
6 oz Salted Butter ( Cold )
enough ice cold water to form dough
1 beaten Egg

this made 3 pies in foil cases

Try this ✨MAGIC✨ Chocolate Pie from the 1960s! Borden's Eagle Brand Magic Recipes

If you're looking for easy summer pies, this video is for you! This Magic Pie Recipe is a snap to put together and requires just a few simple ingredients.

Double boiler:
Small offset spatula:

Vintage Desserts Playlist:
1960s Cookbooks & Recipes Playlist:
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Timestamps
0:00 Intro
0:06 Recipe - Magic Chocolate Pie
4:05 Cookbook Talk - Borden's Eagle Brand Magic Recipes (1964)
7:59 Finishing touches!
10:45 Taste test
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MAGIC CHOCOLATE PIE
(from Borden's Eagle Brand Magic Recipes, 1964)

1 - 8 pie shell, baked and cooled (I subbed in a 9 graham cracker crust)
1 1/3c (a 15oz can) sweetened condensed milk
2oz unsweetened chocolate
1/4tsp salt
1/2c hot water
1/2tsp vanilla extract
1/2c heavy cream, whipped (I used 1c of heavy cream)
OPTIONAL: milk chocolate bar for garnish

1. On top of doubler boiler, put sweetened condensed milk, chocolate, and salt. Heat, stirring constantly, until mixture is melted and very thick.
2. Gradually stir in hot water, stirring to keep mixture smooth. Continue cooking, stirring often, until mixture thickens.
3. Remove from heat. Stir in vanilla extract.
4. Pour into pie shell. Cool at room temperature for about 30 minutes. Refrigerate at least 3 hours (overnight is better).
5. Just before serving, garnish with whipped cream and chocolate shavings.

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MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time:
- Ove Glove:
- Small offset spatula:
- OXO Mini Angled Measuring Cup:
- GIR Silicone Spatula:
- Butterie Flip-Top Butter Dish:

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CAMERA GEAR:
- camera:
- mic:
- lavalier:
- shooting grip/tripod:
- phone tripod:
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South of the Border Sweets

Whip up a fall classic dessert with bold flavors of Mexican cuisine! Dos Urban Cantina Chef Jennifer Jones Enyart joins You & Me to share sweet recipes perfect for the season.

Pati Jinich - Border Pintos

Pati shares a homestyle recipe from Baja California Norte, where pinto beans are king. Here the beans are combined with chorizo, bacon, and poblano chiles making for a great addition to a Mexican-style breakfast. The recipe is available in both English and Spanish, see below to cook along...

English:
Spanish:

How To Make Toasted-Hazelnut Tarte au Sucre (Sugar Pie) By Gail Simmons

Gail Simmons, author of Bringing It Home, makes a Toasted-Hazelnut Tarte au Sucre (aka as a sugar pie south of the Canadian border).

1880 Deep Dish Egg Custard Pie - Old Vintage Recipes - Step by Step - How to Cook Tutorial

Egg Custard Pie Recipe Download:

Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Egg Custard Pie recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.

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Purchase Collard Valley Cooks Cookbooks:
DEEP DISH CUSTARD PIE (new recipe is not in our cookbooks)
3 CUPS SUGAR
2 TBSPS. FLOUR
1 1/2 CUPS CREAM (EVAPORATED MILK)
1/2 CUP BUTTER
9 EGGS, BEATEN
1 TBSP. VANILLA
1/2 TSP CINNAMON OR NUTMEG
Pre-heat oven to 450 degrees. Bake a deep- dish
pie pastry in oven for 15 minutes.
Mix sugar, flour and cream and beat until light
and frothy. Add beaten eggs, vanilla, and spice.
Place in a saucepan and heat very slowly to a
just warm temperature. (DO NOT get it hot only
baby bottle warm). Pour into a deep dish pre- baked
9-inch pastry. Put butter on top of pie in
generous slices.
Bake as for custard pie about 40 minutes,
starting with a hot oven (15 minutes ­ 450
degrees) then reduce temperature for the
remainder of the baking (350 degrees).
I overcooked my pie, and I also think that this
old recipe has so much sugar that it settles in
the bottom of the crust and may cause the pie
to have two layers. To prevent this use 2 cups
of sugar instead of 3 if you wish. If you want to
make the authentic 1800’s recipe, make it as I
did but use this baking time.

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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!

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