Ingredients -- 8 pounds ground pork 8 pounds minced 4 cup chopped onion 6 cups water 2 1 / 2 tablespoons salt 2 teaspoons pepper 2 v. Tea Allspice 1 3 / 4 c. Tea cloves 1 teaspoon cinnamon Seasoning 1 / 4 cup liquid chicken 8 (15 oz) packages of pasta Double Layer Cake
Preparation -- Preheat oven to 400 ° F (200 ° C). In a large saucepan combine pork, beef, onions and water. With salt, pepper, cloves, cinnamon, and season chicken. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Drain liquid into a bowl of marijuana. More transfer the meat mixture into a bowl and let stand until serving for. Place the container can be frozen with liquid resting in the refrigerator up to 1 hour or grease on the surface was. Scrape off and discard fat from liquid coolant. Pour meat mixture into pie shell. Add 1 tablespoon of reserved liquid to each foot. (This prevents them from ever adRY.) Location of the upper crust above seal on each foot and a pinch edges. Make slits in top crust to escape for steam. Preheat the oven golden brown, about 50 minutes. Serve immediately or freeze until ready to serve.
Ingredients ........................ 1 pound lean pork Beef 1 / 2 pound of lean 1 onion, chopped 1 clove garlic, minced Water 1 / 2 cup 1 1 / 2 c. Tea Salt 1 / 2 teaspoon dried thyme, crushed 1 / 4 c. Sage 1 / teaspoon black pepper 4 1 / 8 c. Tea ground cloves 1 recipe pastry for a 9-inch pie crust ..................................... Doubles --
Directions ................. Preheat oven to 425 degrees F (220 ° C). In a saucepan, combine pork, beef, onions, garlic, water, salt, thyme, pepper and black beans. Cook over medium heat cook, stirring occasionally there. Reduce heat to low and simmer until meat is tender, about 5 minutes. Pour meat mixture into pie shell. The first bark in top of cake and a hint of edge seal. Make slits in top crust to escape for steam. Cover the edges of the cake with foil strip. Bake in preheated oven for 20 minutes, remove and return the baking paper. Bake until golden brown you for 15 to 20 minutes. LetCool 10 minutes before carving.
Your question reminds me of Christmas and encourage all pie and freeze. After years of trying to find my favorite recipe, I finally, that I think is best. http://www.canadianliving.com/food/cooki ... The fresh bread crumbs to help hold together the base and makes the difference. I also use 1 / 2 of beef and 1 / 2 of pork and not the whole hog, sometimes I have omitted the mushrooms as well and even tastes sooo good. In our house that I ever served with house chili sauce (or tomato sauce, as we say in French) and baked potato. If I have this recipe, people told me that usually his best I had. I agree.
I am a former chef and all the recipes are good, and the spices are good, but not buy meat and lean pork is good for me, I use a little milk in the filling and cooking in front of the meat with onions and spices, is a dense filling.
And if you serve hot or cold, make a salad or something with it.
1 1 / 2 pounds of pork, finely chopped 1 / 2 pound fine-ground veal or beef Salt 1 / 2 teaspoon Black pepper to taste 1 / 2 teaspoon ground cinnamon 1 / 2 teaspoon ground cloves Allspice 1 / 2 teaspoon 2 v. Sage Tea Ground V. 2 dry mustard tea A little malt vinegar (optional) 1 large onion, grated or finely chopped 1-1 1 / 2 large potatoes, baked, cut and mash well (hot) Pastry two feet 9 inches 1 egg beaten with 1 tbsp water Maple syrup (per serving)
1. Set the oven to 350 degrees. In a bowl, combine pork, veal or beef, salt and generous grindings of pepper, cinnamon, cloves, pepper, sage, mustard, vinegar, if desired.
2. Heat a large skillet over high heat. Reduce heat and medium-high heat and add meat mixture. Resolve Cook the meat, turning and stirring to any lumps, which burns until it is brown, not.
3. Push meat to one side of the pan. Add the oniumns to the other party. Cook, stirring constantly until the onions are tender but not brown.
4. Divide the dough into a large bowl. Add the potatoes and mash to work in depth, make sure to break the pieces of meat or potatoes.
5. Put the filling into the lower crust stacked. Top with other crust, crimp seals. Brush with the beaten egg mixture. Cut several steam vents in top of the cake. Set pie on baking sheet set.
6. Bake the cake is golden brown for 1 hour or until crust. Serve hot, drizzled with maple syrup.
5 comments:
Pie traditional French Canada
Ingredients --
8 pounds ground pork
8 pounds minced
4 cup chopped onion
6 cups water
2 1 / 2 tablespoons salt
2 teaspoons pepper
2 v. Tea Allspice
1 3 / 4 c. Tea cloves
1 teaspoon cinnamon
Seasoning 1 / 4 cup liquid chicken
8 (15 oz) packages of pasta Double Layer Cake
Preparation --
Preheat oven to 400 ° F (200 ° C).
In a large saucepan combine pork, beef, onions and water. With salt, pepper, cloves, cinnamon, and season chicken. Bring to a boil. Reduce heat to low and simmer for 30 minutes.
Drain liquid into a bowl of marijuana. More transfer the meat mixture into a bowl and let stand until serving for. Place the container can be frozen with liquid resting in the refrigerator up to 1 hour or grease on the surface was.
Scrape off and discard fat from liquid coolant. Pour meat mixture into pie shell. Add 1 tablespoon of reserved liquid to each foot. (This prevents them from ever adRY.) Location of the upper crust above seal on each foot and a pinch edges. Make slits in top crust to escape for steam.
Preheat the oven golden brown, about 50 minutes. Serve immediately or freeze until ready to serve.
Ingredients ........................
1 pound lean pork
Beef 1 / 2 pound of lean
1 onion, chopped
1 clove garlic, minced
Water 1 / 2 cup
1 1 / 2 c. Tea Salt
1 / 2 teaspoon dried thyme, crushed
1 / 4 c. Sage
1 / teaspoon black pepper 4
1 / 8 c. Tea ground cloves
1 recipe pastry for a 9-inch pie crust ..................................... Doubles --
Directions .................
Preheat oven to 425 degrees F (220 ° C).
In a saucepan, combine pork, beef, onions, garlic, water, salt, thyme, pepper and black beans. Cook over medium heat cook, stirring occasionally there. Reduce heat to low and simmer until meat is tender, about 5 minutes.
Pour meat mixture into pie shell. The first bark in top of cake and a hint of edge seal. Make slits in top crust to escape for steam. Cover the edges of the cake with foil strip.
Bake in preheated oven for 20 minutes, remove and return the baking paper. Bake until golden brown you for 15 to 20 minutes. LetCool 10 minutes before carving.
Your question reminds me of Christmas and encourage all pie and freeze. After years of trying to find my favorite recipe, I finally, that I think is best. http://www.canadianliving.com/food/cooki ... The fresh bread crumbs to help hold together the base and makes the difference. I also use 1 / 2 of beef and 1 / 2 of pork and not the whole hog, sometimes I have omitted the mushrooms as well and even tastes sooo good. In our house that I ever served with house chili sauce (or tomato sauce, as we say in French) and baked potato. If I have this recipe, people told me that usually his best I had. I agree.
I am a former chef and all the recipes are good, and the spices are good, but not buy meat and lean pork is good for me, I use a little milk in the filling and cooking in front of the meat with onions and spices, is a dense filling.
And if you serve hot or cold, make a salad or something with it.
Pie
Makes 8 servings
1 1 / 2 pounds of pork, finely chopped
1 / 2 pound fine-ground veal or beef
Salt 1 / 2 teaspoon
Black pepper to taste
1 / 2 teaspoon ground cinnamon
1 / 2 teaspoon ground cloves
Allspice 1 / 2 teaspoon
2 v. Sage Tea Ground
V. 2 dry mustard tea
A little malt vinegar (optional)
1 large onion, grated or finely chopped
1-1 1 / 2 large potatoes, baked, cut and mash well (hot)
Pastry two feet 9 inches
1 egg beaten with 1 tbsp water
Maple syrup (per serving)
1. Set the oven to 350 degrees. In a bowl, combine pork, veal or beef, salt and generous grindings of pepper, cinnamon, cloves, pepper, sage, mustard, vinegar, if desired.
2. Heat a large skillet over high heat. Reduce heat and medium-high heat and add meat mixture. Resolve Cook the meat, turning and stirring to any lumps, which burns until it is brown, not.
3. Push meat to one side of the pan. Add the oniumns to the other party. Cook, stirring constantly until the onions are tender but not brown.
4. Divide the dough into a large bowl. Add the potatoes and mash to work in depth, make sure to break the pieces of meat or potatoes.
5. Put the filling into the lower crust stacked. Top with other crust, crimp seals. Brush with the beaten egg mixture. Cut several steam vents in top of the cake. Set pie on baking sheet set.
6. Bake the cake is golden brown for 1 hour or until crust. Serve hot, drizzled with maple syrup.
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