Country Pie

So, I’ve made many variations of this dish.  It really kinda depends on what I have lying about the house.

Ingredients

  • 1 pound lean ground beef (85%)
  • 8 ounce tomato sauce w/ mushrooms
  • 1/2-3/4 dry chopped onion (or 1/2 small fresh onion minced)
  • 1 cup dried bread crumbs, seasoned
  • 1/2 teaspoon dried oregano
  • 1/2 cup grated parmesan
  • 1/2 cup shredded Cheddar cheese
  • 1 teaspoon Seasoned Salt
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon garlic powder
  • 1 1/3 cups instant rice
  • 1 cup water
  • 1 1/2 cups tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon Seasoned Salt
  • 1/2 teaspoon Onion Powder
  • 1/2 cup shredded Cheddar cheese
  • additional 1/2 cup cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine ground beef, 8 ounces tomato sauce, chopped onion, bread crumbs, 1st set of spices and cheeses. Mix thoroughly and press into a 9 inch pie plate.
  3. In a medium bowl, combine instant rice, water, tomato sauce, spices and all but 1/2 shredded cheese. Mix well and pour over meat layer. Cover with aluminum foil.
  4. Bake in preheated oven for 30 minutes. Be sure to put a pan or cookie sheet beneath the pie plate on a lower rack to catch any grease drippings.  Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.
Other additions you can make that I have found tasty:
  • Hot sauce to the rice mixture.
  • Roasted/sauteed onions and peppers between the rice and meat mixtures.
  • Provolone cheese slices between the rice and meat mixtures.
  • Peas anywhere.

+++++++++++++++++++++++++++++

ORIGINAL RECIPE:

Ingredients

  • 1 pound lean ground beef
  • 1 (1 ounce) package dry onion soup mix
  • 1 (8 ounce) can tomato sauce
  • 1/2 onion, chopped
  • 1 cup dried bread crumbs, seasoned
  • 1/2 teaspoon dried oregano
  • 1/2 cup shredded Cheddar cheese
  • 1 1/3 cups instant rice
  • 1 cup water
  • 1 1/2 cups tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/2 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate.
  3. In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil.
  4. Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.

Mushrooom Lasagna

For the Meat: 

  • 3/4 pound 85% lean ground beef
  • 3/4 to 1 cup dry minced onions
  • 3-4 heaping tablespoons of minced garlic
  • Seasoned Salt

For the mushrooms:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, coarsely chopped
  • 3 heaping tablespoons minced garlic
  • 1.5 pints baby bella mushrooms, sliced
  • Seasoned Salt
  • 1/3 cup Holland House White Wine with Lemon
  • 2-3 pinches Dried Thyme Leaves
  • Freshly ground black pepper

For the béchamel:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup dried minced onion
  • 1/4 cup sifted all-purpose flour
  • 2 cups milk (may use low-fat milk)
  • Salt and freshly ground pepper

For the lasagna:

  • 1/2 pound lasagna noodles (10 strips Prince brand lasagna noodles)
  • 6-8 ounces Mozarella cheese, shredded
  1. Brown meat in a large skillet over medium-high heat.  Add garlic.  When halfway cooked, add the onion.  Lower heat to medium-low and simmer until fully cooked.  Remove from heat and set aside.
  2. Heat olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
  3. Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Pour while hot into the pan with the mushrooms.
  4. Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Use Canola Baking Spray on a 9×12 Pyrex baking dish. Bring a large pot of water to a boil, salt generously and add lasagna noodles.  Cook only until flexible, and using tongs or a skimmer, remove from the pan strain into a collander. Place 3 noodles across the bottom of the greased dish.  Pour meat mixture into dish until a thin layer covers the noodles.  Put 3 more noodles across the meat. Spoon entire mushroom mixture on the noodles.  Place 4 noodles across the top.  Bake 30 minutes. Remove the foil.  Cover the top in Mozarella cheese.   Bake uncovered for 10 minutes.  Remove from oven and let sit for 5-10 minutes.  Serve hot or warm.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Original recipe: http://www.nytimes.com/2011/10/12/health/nutrition/12recipehealth.html?_r=1&pagewanted=print

Mushroom Lasagna
By MARTHA ROSE SHULMAN
This lasagna tastes very rich, even though it really isn’t. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles. But I still boil them because I think the results are better if they’re cooked until they’re flexible (a couple of minutes) first.

For the mushrooms:

1 ounce (about 1 cup) dried porcini or shiitake mushrooms

1 tablespoon extra virgin olive oil

2 shallots or 1 small onion, finely chopped

2 to 3 garlic cloves, minced

1 pound cremini mushrooms, sliced

Salt

1/2 cup fruity red wine, such as a Côtes du Rhône or Syrah

1 teaspoon fresh thyme leaves

Freshly ground pepper

For the béchamel:

2 tablespoons extra virgin olive oil

2 tablespoons minced shallot or onion

2 tablespoons sifted all-purpose flour

2 cups milk (may use low-fat milk)

Salt and freshly ground pepper

For the lasagna:

1/2 pound no-boil lasagna noodles

4 ounces Parmesan cheese, grated (1 cup)

A few leaves of fresh sage (optional)

1. Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1 1/2 cups of the soaking liquid and set aside.

2. Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.

3. Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.

4. Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.

Advance preparation: The mushrooms can be cooked up to 4 days before the lasagna is assembled and baked. The béchamel can be made a day ahead. Whisk well and reheat gently before straining into the mushrooms and assembling the lasagna. The assembled lasagna can be tightly covered and refrigerated for a day before baking. Leftovers will keep for 3 or 4 days. Reheat in a low oven or in a microwave.

Chicken broccoli Casserole

1 pound boneless skinless chicken breast, cubed, uncooked
1 16oz package frozen chooped broccoli, thawed
2 cans broccoli cheedar soup
1 cup mayonnaise
3/4 cup chicken broth
3/4 cup sour cream
1 pint sliced baby bella mushrooms
2 cups cheddar cheese, shredded
2 cups rice, uncooked
2 cups water
2 tablespoons minced fresh garlic
1/4 cup dry minced onion
salt and pepper to taste

Preheat Oven to 350 degrees Farenheit.

Cook the rice with garlic and onion in the 2 cups of water until all the water is absorbed. Rice cookers are amazing for this. Normally you would cook the rice 2 cups of water to 1 cup of uncooked rice, but it’s best if the rice is undercooked here.

Mix the cubed raw chicken with broccoli cheddar soup, mayonnaise, sour cream, and chopped broccoli until everything is well coated. Add chicken broth until combined. Add mushrooms and toss lightly until coated. Salt and pepper to taste.

Add the cooked rice to the chicken mixture.

Spread the mixture into a 9×12 pyrex dish.

Cook for 50 minutes at 350 degrees Farenheit. Add the cheese to the top. Cook for an additional 10 minutes.

Turn off the oven and let it sit for about 15 minutes. Serve with buttered rolls for yummy factor.

Like Warm Apple Pie

Original Recipe:  http://allrecipes.com/Recipe/Aunt-Carols-Apple-Pie-2/Detail.aspx

Ingredients

  • 2 pounds Granny Smith apples
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter
  • 1 tablespoon white sugar
  • 1 recipe pastry for a 9 inch double crust pie

Directions

  1. Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.
  2. Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
  3. Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so pie will vent.
  4. Bake for 15 minutes at 450 degrees F (230 degrees C), reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It’s a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.

My version:

Ingredients

  • 1 pound Cortland apples
  • 1 pound McIntosh apples
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons cardamom
  • 1/2 teaspoon nutmeg
  • small handful all-purpose flour
  • 10 tablespoons butter
  • 1 egg beaten
  • 1 recipe pastry for a 9 inch double crust pie

Directions

  1. Slice apples. Toss with sugars, cardamom, nutmeg, cinnamon and flour. Set aside.
  2. Roll crust to fit 9-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter at regular intervals. Put crust on top and crimp edges of crust together.
  3. Brush top of pie with beaten egg.
  4. Bake for 15 minutes at 450 degrees F (230 degrees C), reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It’s a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm with fresh vanilla ice cream.

Pie Crust Recipe

In a food processor: Combine 1 1/4 cups flour, 1/8 teaspoon salt and 1/2 cup cold butter or margarine. While processing, add 2 to 4 tablespoons ice water. When dough forms a ball, remove and either roll out for pie or wrap in plastic wrap and chill until ready to use. If you want a baked pie shell, bake at 450 degrees F for 12 to 15 minutes.

 

Beige Block 3, or “Stroganoff”

The Original – http://allrecipes.com/Recipe/Stroganoff/Detail.aspx

Ingredients

1 pound ground beef
1/2 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
8 ounces macaroni

Directions

In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.

Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.

Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

My version:

1-2 tablespoons bacon grease
2-2.5 pounds cubed stew beef
1/2 onion, diced
2 small handfuls flour, approx 1/4-1/3 cup
3-4 teaspoon salt
2-3 teaspoon paprika
1 teaspoon saffron
1/2 teaspoon red cayenne pepper
1/2 teaspoon chili powder
1 teaspoon fresh minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
1 cup sour cream
1 bag egg noodles

Directions

In a large skillet over medium heat, saute the meat and onions and garlic in about a tablespoon of bacon grease  until the meat is browned (be sure to dry the beef or it will not brown) and the onion is tender. Stir in the flour and spices. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.

Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.

Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles, mixing well to combine. Allow to sit for 10 minutes to thicken. Serve with crusty garlic bread for extra awesomeness.

I’m thinking about making this with marinated beef next time. Not sure what to marinate with, but I will figure it out.

Shaker Daily Loaf

Original Recipe – http://www.recipegoldmine.com/breadystJ/shaker-daily-loaf-recipe.html

My version –

Shaker Daily Loaf

4 1/2 teaspoon caked fast acting yeast
1/2 cup warm water
1 3/4 cups milk
6 tablespoons butter
3 tablespoons granulated sugar
2 teaspoons sea salt
5 cups all-purpose flour

Dissolve the yeast in warm water in a large mixing bowl. Warm the milk and melt the butter in it. Stir in the sugar and salt, remove from heat and allow to cool to lukewarm.

Add this to the yeast bowl along with 3 cups of the flour. Beat until smooth with a mixer. Add the remaining flour and knead until smooth and elastic.

Form into a bowl, and place the dough on a parchment covered pan and butter the top of the dough with about 2 tablespoons butter, enough to cover the whole part exposed to the air. Cover the dough with a very large mixing bowl and allow to rise until double in bulk.

Punch down and shape into 2 loaves for large loaf pans. Place in loaf pans, then again brush the top of the dough and allow to rise until double in bulk.

Bake at 400 degrees F for about 30 minutes.

Stuffing or Dressing

Yeah, several recipes all at once, think it was Turkey Day recently?

Original Recipe:  http://www.recipegoldmine.com/namebrandL/stove-top-stuffing.html

My version:

I bake my own bread for the stuffing, it’s hardcore, but trust me it makes some AMAZING stuffin’!

Stove Top Stuffing

6 cups cubed bread (see bread recipe here:  https://ladycyanide.wordpress.com/2010/11/26/shaker-daily-loaf/)
1/4 cup fresh parsley, minced
4 cubes beef bouillon (gives a richer flavor, can use chicken or vegetable as well)
1/2 cup dried minced onion
1-1 1/2 cup fresh celery, sliced thin
leaves from 6 or 7 sprigs of fresh thyme
1 teaspoon white pepper
1-2 leaves fresh sage, minced
1 teaspoon coarse ground kosher salt

1 stick butter, unsalted.
2 cups chicken broth

Heat oven to 350 degrees F. Bake bread for 8 to 10 minutes or until dry and toasty.

In a large bowl, toss bread with remaining ingredients until evenly coated smoosh the boullion cubes.

To prepare, Melt 1/2 stick butter in 1 cup of broth in large pot (I use a 1 ft tall stock pot) add the bread mixture. Mix until everything is moist and lightly sticky. Continue adding melted butter and broth until you reach desired saturation and stickiness.

Can be made ahead and left in pot, re-heat in pot on low stirring frequently, add broth and melted butter as needed.

Au Gratin potatoes

Original Recipe – http://www.recipegoldmine.com/side/au-gratin-potatoes.html

My version:

Any potatoes will do, but I prefer Yukon Gold Mini Potatoes, about 3/4 of the bag (just about 1 pound), RAW, UNPEELED, sliced thin
Baby Bella Mushrooms, 1 pint, sliced thin (I use pre-sliced)

Layer the above in a thickly buttered 9×12 pyrex or glass dish. Sprinkle table salt and fresh ground black pepper between the layers

Sauce:
4 tablespoons (1/2 stick) butter
2 small handfuls of flour (about 1/3 cup)
About 2 cup milk (whole milk works best)
1-1 1/2 cup swiss cheese, shredded
1-1 1/2 cup colby cheese, shredded
Bread crumbs, Italian Seasoned are the yummiest.

Melt butter, add flour to make a loose paste ( you have to judge this one…the thicker the paste, the thicker the sauce). Don’t let it brown. Add milk and mix together with a whisk until it gets thick. Add some course ground kosher salt and white ground pepper. Add about a cup of each cheese. Pour sauce over the layered potatoe, shake the dish lightly to help sauce ease through layers and tap on a solid surface just before baking.. You can add more cheese between the layers too, but I don’t feel the need.  Bake in a 400 degree F on top rack of oven for 1 1/2 hours.  When there is 15 minutes remaining, add remaining cheese to cover entire top of dish.  When there is 5 minutes remaining, add bread crumbs, enough to coat top of dish.  Remove when edges are starting to toast/brown.

NOTE:  Put the bottom of a broiler pan lined with parchment on the rack below the potato dish to catch any potential overspill.

 

No photos sorry….just imagine the cheesy goodness.

Gingersnaps

Ok, so I dont’ post regularly, but I know I have some things to say.  I’m working on a schedule of posting, but I figure to start I’ll do a few recipes!

Gingersnap Cookie Recipe (Altered from http://www.applepiepatispate.com/american/gingersnap-cookies/)

The above is the My first batch fresh from the oven!

Ingredients:

Ingredients                  Volume          
all-purpose or bread flour        2 cups 
baking soda                       2 tsp
salt                            1/2 tsp
cloves, ground                  1/4 tsp
cinnamon, ground                1/2 tsp
ginger, ground                    1 tsp
Candied ginger, chopped/minced    about 1/4 cup

unsalted butter                  12 tbsp 
granulated sugar                3/4 cup + 2 tbsp 
large egg, lightly beaten         1
molasses, unsulphured           1/4 cup   

Optional:  sugar for dredging, preferably coarse-grained (sanding or turbinado)

Notes:

  • Have all of the ingredients at room temperature before continuing.

To Prepare the Gingersnap Cookie Dough:

Mix Dry Ingredients
                Place the flour, baking soda, salt, cloves, cinnamon,
                and gingers in a container with a tight lid. Cover and
                shake until thoroughly mixed.

Mix (Creaming Method)
                In a mixing bowl, cream the butter and sugar until light
                and fluffy.   I did this by hand with a solid rubber spatula.  
                Slowly add the egg followed by the molasses, still by hand,
                mixing to incorporation with each addition.

                Add the dry ingredients to the bowl and mix just until
                smooth and thoroughly incorporated.

Shape           Shape the dough into a log and wrap tightly in parchment paper
                or plastic. Refrigerate until ready to bake.  I found that 
                having the dough chilled left it much easier to work with.  
                About an hour should do.

To Bake the Gingersnap Cookies:

Preheat Oven    350ºF / 175ºC

Prepare two parchment-lined or lightly greased half-sheet pans or
cookie sheets.  Parchment!

Shape           Cut the dough into 1 ounce per piece. Roll into balls and 
                dredge with sugar. Space balls evenly on each half-sheet 
                pan or cookie sheet.  I didn't dredge my cookies and I think 
                they were perfect with out the sugar.

Gingersnap Cookies - Balls of Dough Topped with Turbinado Sugar
From Original Website

Bake            Bake the cookies one sheet at a time, at
                350ºF / 175ºC for 20 to 22 minutes.

Cool            Transfer to a wire rack lined with parchment. The cookies will 
                crisp as they cool.

Shorter Updates