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How To make Pirates Pies (Festival)
FILLING:
1 lb Ground beef (round)
1 Garlic clove, chopped
1 c Onion, chopped
1/2 c Green bell pepper, chopped
1/3 c Celery, chopped
1/3 c Green onion, chopped
1 1/2 ts Salt
1 ts Black pepper
1 ds Red pepper
1 c Cooked rice
1/2 c Catsup
1 tb Parsley flakes
DOUGH:
5 1/2 c Self-rising flour
2/3 c Shortening plus
2 tb Shortening
2 Eggs, beaten
1 3/4 c Milk
8 c Vegetable oil
FILLING: Combine beef, garlic, onion, bell pepper, celery, green onion, salt, black pepper, and red pepper. Cook until meat is thoroughly browned. Add rice, stirring until well-mixed with beef. Remove from heat, cool. Drain off excess fat. Add catsup and parsley. Mix well. DOUGH: Sift flour; cut shortening into flour. Mix egg and milk together. Add to shortening/flour mixture. Stir to form a dough. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board. Cut dough in 5 1/2 inch diameter circles (or squares). Place two heaping tablespoonsful of filling on dough. Dampen edges of dough circles. Fold over meat. Crimp edges with a fork. Prick with a fork at the top. Deep fry at 350 degrees F. until golden brown. From: Louisiana Festivals Cookbook, Book 1, Contraband Days, Lake Charles Recipe: Janet L. Hoste Typing: J. White -----
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Can you deal with our lifestyle in Puerto Rico? Find out what are the things that could bother you when you visit or move to Puerto Rico.
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We Cooked an Authentic Tudor Feast!
'We Cooked an Authentic Tudor Feast!'
It's nearly Christmas time, and Luke Tomes and Louee Dessent are donning their chef's aprons at the Weald and Downland Living Museum in Sussex, to cook a Christmas classic - Tudor style.
On the menu is an authentic Tudor mince pie, the kind King Henry VIII and Elizabeth I would have eaten, filled with real shredded meat, dried fruit and an array of exotic spices that would have been used in the 16th century.
In charge of the Tudor kitchen, designed and decorated as a kitchen would have been in the 1570s, is food historian and faithful re-creator of historic dishes Alex Compiani from The Time Traveller's Kitchen. Dressed in Tudor chef attire, Alex tests Luke and Louee's 16th century culinary skills as they attempt to rustle up a Tudor masterpiece.
Who will prove themselves to be the Time Traveller's Kitchen's next apprentice? Watch the video to find out!
List of Ingredients used:
For the Filling:
800g lamb shoulder
150g suet
1/2 tsp ground cloves
1 tsp ground mace
1/2 tsp black pepper
A pinch of saffron
50g raisins
50g currants
50g stoned prunes, chopped
For the Pastry:
500g plain flour
2 tsp salt
125g lard
3 egg yolks.
Water.
For the glaze: 1 tbsps of each butter, sugar and rosewater melted together.
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00:00 Introduction
01:26 Tudor Kitchen
03:35 Mince Pie History
04:41 Mince Meat
09:47 Tudor Pastry
13:39 Pastry Moulding
16:27 Spices
20:37 Pie Filling
24:13 Pie Decorations
26:17 Butterbeer
29:17 Reveal / Tudor Feast
36:59 Final Taste
How To Make Traditional Russian Pirozhki(Hand Pies)
Authentic traditional homemade Russian pirozhki. Recipes for meat, cabbage and apple pirozhki. Pirozhki are famous little Russian hand pies. Made from a soft dough encasing a filling. The best pirozhki are baked in the oven instead of fried, although this recipe works for both. Enjoy!
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Masterclass Pork Pie door Greg Manning
Cuisinier/cateraar Greg Manning maakt een Engelse pork pie die gebaseerd is op de fameuze uit Melton Mowbray in Leicestershire, maar dan nog mooier. Het resultaat is een fraaie pastei voor een groot gezelschap, maar op basis van dezelfde receptuur kun je ook kleinere exemplaren maken.
Je vindt het recept op foodtube.nl
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