Deep Dish Taco Casserole Freeze Dried And Reconstituted Ep156
I am not sure if I mention this in the video but just in case let me tell you this is my FAVORITE casserole. My freeze dried deep dish will not disappoint!
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CORNED BEEF HASH - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making CORNED BEEF HASH, made two ways and served with fresh bread. Recipe posted below!
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CORNED BEEF HASH
Made two ways!
INGREDIENTS for Fried Corned Beef Hash:
1 can corned beef 1 medium onion
½ bag hash browns pepper to taste
2 tbsp butter 1 tsp onion powder
Method:
In a frying pan add 1 tbsp butter and chopped onions, pepper, onion powder, fry until
light brown and cooked.
In a cookie sheet, add a piece of parchment paper, then rub some butter over top of
parchment paper, then add bag hash browns, bake in a preheated oven of 350ºF until
cooked and golden brown.
After onions are cooked add then to a deep bowl, then open corned beef and chop in
small pieces then put in same frying pan to cook.
After the corned beef is cooked, remove any oil then add in with onions.
Remove cooked hash browns from oven and toss those in to bowl with other mixtures.
Toss all together and serve hot with warm homemade bread. (ketchup and pickles).
(There are two ways to make this tasty corned beef hash, the other way was the way our elders did years ago.)
INGREDIENTS for Mashed Corned Beef Hash:
1 can corned beef 4 Boiled white potatoes
1 medium chopped onion Pepper to taste
2 tbsp butter 1 tsp Onion powder
1 tbsp milk 1 tsp sea salt
Method:
Follow the top method the only difference is you boil the potatoes with 1 tsp sea salt
until cooked, remove from boiler and drain water then mash with 1 tbsp butter, 1 tbsp
milk.
Then add your cooked onions and corned beef and continue mashing it together and
serve hot with a side of pickles or fresh bread.
Bonita’s Tips:
You can fry hash browns instead of baking them, I like them baked.
Frying the onions first gives the meal a nice taste. Keeping the corned beef hash warm
in the frying pan covered until ready to serve.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Southern Pinto Bean Pie Recipe | Easy Dessert Recipes | Cooking Up Love
Our pinto bean pie recipe is one of those delicious easy dessert recipes made with a handful of ingredients from the pantry that comes together with a quick mix by hand and less than an hour in the oven. This classic pie sets up with a gorgeous caramel brown top, and a warm creamy, spicy filling that reminds me of a mix between a pumpkin or sweet potato pie and a pecan pie. As a nut allergy family, this pinto bean pie recipe is a wonderful, safe mock pecan pie substitute for holiday dessert tables!
Southern Pinto Bean Pie Recipe Ingredients
1 prepared deep dish pie crust (or your favorite pie crust recipe)
1 15 oz can pinto beans, drained and rinsed
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla paste, or vanilla extract
1/2 cup butter, melted
1/2 cup heavy cream
Southern Pinto Bean Pie Recipe Directions
Preheat the oven to 425 degrees.
Whisk 2 eggs, then add 1/2 cup of white sugar, 1/2 cup of brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt and 1 tsp vanilla paste. Whisk all together until well blended.
Add the 1/2 cup of melted butter and 1/2 cup of heavy cream, then whisk together.
Drain and rinse 1 can of unflavored pinto beans. Microwave for 2 minutes (or cook as noted on label), then mash with a fork or potato masher. There will be some larger pieces of beans, and that will give the pie filling a nice texture. Add the mashed beans to the custard mixture and stir to blend.
Pour the mixture into the pie shell and bake at 425 degrees for 10 minutes. Then reduce the oven temperature to 350 degrees and continue baking for about 30 - 45 minutes, until the edges are set and the center is just slightly jiggly. Transfer to a rack to cook completely, then slice and serve with ice cream. This pie will keep in the refrigerator for 2 - 3 days.
This is one of those southern pie recipes that date back to the Depression era, where talented home cooks thoughtfully develop recipes that made the most of pantry staples to create delicious dishes to feed their families. It's a version of the classic chess pie, and some other southern pie recipes like this are the vinegar pie, buttermilk pie and corn meal pie, all much loved as delicious, easy dessert recipes. The pinto bean pie recipes also is a favorite in traditional Appalachian recipes.
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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Classic Homemade Shepherd’s Pie Recipe
You will absolutely love this classic shepherd’s pie with the most amazing mashed potatoes and lamb filling of all time.
Shepherd’s pie consists of a meat-based filling with vegetables that is topped off with mashed potatoes and then baked in a pie casserole dish. This classic dish believe it or not has deep roots in England and Scotland before it made its way to Ireland.
The unique concept of Shepherd’s pie is that when it was created, the ingredients, outside of lamb and potatoes, were based on what was available. If you go to 10 different Irish pubs, you’re going to get 10 different versions of Shepherd’s Pie. I tell you this because while this recipe is absolutely delicious, you can tailor it to make it your own.
Ingredients for this recipe:
For the Filling:
• 3 tablespoons oil or fat
• 1 peeled and finely minced yellow onion
• 1 finely minced celery stalk
• 1 peeled and finely minced carrot
• 3 finely minced cloves of garlic
• 1 ½ pounds ground lamb
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 1 cup beef stock
• 2 tablespoons finely minced fresh parsley
• 1 teaspoon minced fresh rosemary
• sea salt and pepper to taste
For the Potatoes:
• 2 ½ pounds peeled and roughly chopped russet potatoes
• 1 stick unsalted melted butter
• 2 egg yolks
• 3 tablespoons sour cream
• ½ cup shredded Dubliner cheese
• sea salt and ground white pepper to taste
Serves 10
Prep Time: 15 minutes
Cook Time: 60 minutes
Procedures:
1. Preheat the oven to 375°.
2. Filling: Add the oil to a large frying pan over medium heat and sauté the onions, celery, carrots, and garlic for about 6-8 minutes or until lightly browned and cooked.
3. Add in the lamb and cook until lightly browned and cooked throughout, which takes about 5-7 minutes.
4. Mix in the tomato paste completely, and then mix in the flour until combined.
5. Pour in the beef stock and then finish by mixing in the parsley, rosemary, salt, and pepper until combined. Set aside.
6. Potatoes: Add the potatoes to a large pot of boiling water and cook for 10-12 minutes or until tender.
7. Strain the potatoes and mash using a food mill, hand masher, stand mixer, or hand beaters until very smooth.
8. Mix in ¾ stick of melted butter, egg yolks, sour cream, cheese, salt, and pepper until completely combined.
9. To Assemble: Transfer the lamb filling to a deep 10” pie pan and spread evenly. Add the potatoes on top using a spoon or a piping bag. See video.
10. Drizzle on the remaining ¼ stick of melted butter to help brown the potatoes.
11. Bake in the oven at 375° for 20-25 minutes or until the potatoes are browned.
12. Serve with optional chopped fresh parsley or rosemary.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten immediately; however, you can keep it warm in the oven at low temperatures for up to 1 hour before serving.
How to Reheat: If you are reheating the entire pie, place it in the oven at 350° for 10-15 minutes or until warmed. When you are heating up a single portion, I recommend warming in the microwave.
How to Store: Cover and place in the refrigerator for up to 4 days. This will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
If you do not have a deep 10” pie dish, please feel free to use a 13x9 casserole dish.
When using a regular 9” pie tin, reduce the recipe by one-half.
Other ingredients you could add to the filling include peas, corn, and root vegetables
If you can’t find Dubliner cheese then you can substitute for gruyere or your favorite white
How To Make A Classic Pecan Pie
#msbrendadee
THIS DESSERT IS ALWAY WELCOME TO ALMOST EVERYONES DINNERS OR PARTIES. ENJOY!!!!
Pecan Pie Recipe
1 Cup Sugar
3 Eggs
1 Cup Corn Syrup
2 Tbs. Butter
1 tsp. Vanilla Extract
1 pinch of salt (omit if you use salted butter)
1 1/2 Cups of Pecan
1 Deep Dish Pie Crust
Mix sugar, eggs, and butter together.
Add salt, vanilla and pecans. Mix throughly.
Pour pecan mixure into uncooked Pie Crust.
Bake in a 350 degrees preheated oven for 60-70 mins. Until middle no longer jiggles.
Let cool on wire rack.
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How to make Cabbage Steaks / Baked Cabbage Recipe
How to make Cabbage Steaks / Baked Cabbage Recipe
These cabbage steaks were very flavorful and easy to make. Your family will enjoy this side dish alone or paired with meat.
Try the recipe and let me know your thoughts. The ingredients are listed throughout the video.
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Thank you for watching and God bless you.
Connie
#cabbage
#steaks
#conniescookingchannel
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