The Impossible Pecan Pie | Serious Eats
Serious Eats' resident pastry wizard once wrote a pecan pie recipe so difficult that she vowed to never publish it anywhere. We tried to see if we could make it. Serious Eats' Culinary Director Daniel Gritzer attempts to make Stella's infamous Pecan Pie recipe--a recipe that remains unpublished because of it's high failure rate.
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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
The VeryVera Show, Season 6 Episode 2, South of the Border
Vera makes delicious Latin food with a Southern twist! Tune in for three new recipes to add to your favorites list.
Recipe South-Of-The-Border Pockets
Recipe - South-Of-The-Border Pockets
INGREDIENTS:
-1 pound boneless, skinless chicken breast halves, cut into thin strips
●1 onion, thinly sliced
●1 green bell pepper, cut into thin strips
●1/2 cup mild to medium taco sauce
●1/2 cup black beans, rinsed and drained
●4 pita rounds, cut in half
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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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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CHICKEN POT PIE : SEPTEMBER PIES DAY 14
It's another day of pie! This time Megan made a savory and delicious Chicken Pot Pie topped with fluffy buttermilk biscuits!
Recipe(adapted from The New Best Recipe):
Chicken Pot Pie - SERVES 6 TO 8
You can make the filling ahead of time, but remember to
heat it on top of the stove before topping it.
1½ pounds boneless, skinless chicken thighs
2 cups chicken broth
1½ tablespoons vegetable oil
1 medium-large onion, chopped fine
3 medium carrots, peeled and cut crosswise
¼ inch thick
2 small celery ribs, cut crosswise ¼ inch thick
Salt and ground black pepper
tablespoons (½ stick) unsalted butter
½ cup unbleached all-purpose flour
1½ cups milk
½ teaspoon dried thyme
3 tablespoons dry sherry
¾ cup frozen peas, thawed
3 tablespoons minced fresh parsley leaves
1. Make the pie dough or biscuit topping and refrigerate it until ready to use.
2. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer, and simmer until the chicken is just done,
8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
3. Increase the heat to medium-high and heat he oil in the now-empty pan. Add the onion, carrots, and celery and sauté until just tender, about 5 minutes. Season with salt and pepper to taste. While the vegetables are sautéing, shred the meat into bite-size pieces. Transfer the cooked vegetables to a bowl with the chicken; set aside.
4. Heat the butter over medium heat in the again-empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and the thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste and stir in the sherry.
5. Pour the sauce over the chicken mixture and stir to combine. Stir in the peas and parsley. Adjust the seasonings. (The mixture can be covered and refrigerated overnight; reheat before topping with the pastry.) Pour the mixture into a 13 by 9-inch baking pan (or shallow baking dish of similar size) or six 12 ounce ovenproof dishes. Top with the desired pastry (see page 885 for pie dough instructions). Bake until the pastry is golden brown and the filling is bubbling, 30 minutes for the large pot pie and 20 to 25 minutes for the smaller pies. Serve hot.
Fluffy Buttermilk Biscuit Topping
MAKES ENOUGH FOR 1 RECIPE CHICKEN POT PIE
1 cup (5 ounces) unbleached all-purpose flour
1 cup (4 ounces) plain cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold lard, cut into smaller chunks
3/4 cup cold buttermilk, plus I to 2 tablespoons if needed
1. Pulse the dry ingredients together in a food processor fitted with the metal blade. Add the lard pieces and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps.
2. Transfer the mixture to a medium bowl and add the buttermilk. Stir with a fork until the dough gathers into moist clumps. (If the clumps are still dry, add more buttermilk, a tablespoon at a time, up to 2 tablespoons in all.) Transfer the dough to a floured work surface and form into a rough ball. Roll out the dough until it is ½ inch thick. Using a 2½- to 3-inch pastry cutter, stamp out 8 rounds of dough. If making individual pies, cut the dough slightly smaller than the circumference of each dish. (Dough rounds can be refrigerated on a lightly floured baking sheet covered with plastic wrap for up to 2 hours.)
3. Arrange the dough rounds over the warm filling and proceed with the recipe for Chicken Pot Pie.
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