Corned Beef and Cabage

Ingredients


3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into small wedges

Directions

1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

chocolate chip cookie recipe

Ingredients


1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped walnuts

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

apple pie recipe

Original Recipe Yield 1 - 9 inch pie


Ingredients

1 recipe pastry for a 9 inch double crust pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

8 Granny Smith apples - peeled, cored and sliced

Directions

1.Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2.Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3.Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Footnotes

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

Twice Baked Potatoes Recipe

Ingredients


4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Bake potatoes in preheated oven for 1 hour.

3.Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4.When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

5.Bake for another 15 minutes.

shepards pie recipe

For lamb and vegetable filling


10 oz pearl onions

4 medium leeks (white and pale green parts only), cut into 1/2-inch-thick slices

2 lb boneless lamb shoulder, cut into 1-inch cubes

2 teaspoons salt

1/2 teaspoon black pepper

5 tablespoons all-purpose flour

3 1/2 tablespoons unsalted butter, softened

2 tablespoons chopped garlic

1/2 cup dry white wine

1 1/2 tablespoons tomato paste

1 cup beef broth

1 cup water

2 teaspoons chopped fresh thyme

5 carrots, cut diagonally into 1/3-inch-thick slices

2 medium turnips, peeled and cut into 1/2-inch pieces



For mashed potato topping

2 lb russet (baking) potatoes

1/2 cup heavy cream

1/2 cup milk

3 tablespoons unsalted butter

1 teaspoon salt

1/4 teaspoon black pepper





Special equipment: a wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass); a potato ricer or a food mill fitted with medium disk

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Preparation Prepare filling:

Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking. Drain onions and peel, trimming root ends with a paring knife. Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve.



Preheat oven to 350°F.



Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb.



Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes. Add 1 tablespoon garlic and cook, stirring, 2 minutes. Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter).



Add wine to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes. Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine. Bring to a simmer over moderately high heat, then remove from heat.



Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours. Season with salt and pepper.



Make topping while filling cooks:

Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes. Drain in a colander.



Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper. Force hot potatoes through ricer into hot cream mixture and stir gently to combine. Keep warm, covered.



Assemble and broil pie:

Preheat broiler.



Make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste. Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil. Whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes. Gently stir sauce into lamb and vegetables.



Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines. Broil about 3 inches from heat until top is golden, about 3 minutes.

Read More http://www.epicurious.com/recipes/food/views/Shepherds-Pie-107418#ixzz1HW3ZSAJD

Five Meat Habanero Chili Recipe

Ingredients


4 slices hickory-smoked bacon

3/4 pound ground beef

1 pound bulk pork sausage

3/4 pound cubed beef stew meat

1 1/2 cups chopped onion

2 cloves garlic, minced

1 stalk celery, chopped

1/2 habanero pepper, seeded and minced, or to taste

1/2 large green bell pepper, chopped

1/2 large red bell pepper, chopped

1 (28 ounce) can tomato sauce

1 1/2 teaspoons ground cumin

2 cups cubed cooked chicken

3 (14.5 ounce) cans fire-roasted diced tomatoes, with juice

1 (15 ounce) can cannellini beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 (15 ounce) can butter beans, rinsed and drained

salt and pepper to taste

3/4 cup sour cream (optional)

Directions

1.Place the bacon in a large pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. In the same pot, stir in the ground beef, sausage, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease.

2.Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato sauce and cumin, then add the beef and sausage mixture, bacon, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream.

Dark Chocolate Cake II Recipe

Ingredients


2 cups all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup cold brewed coffee

1 cup milk

1/2 cup vegetable oil

2 teaspoons vinegar

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2.In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.

3.Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.