hile preparing the pot pie filling recipe. When the pot pie filling is
he hot water in it for a moment or two to
For the crock pot/slow cooker method; in a
ast in the pot. Do not move it for 3-4
wash and dry pheasants in cold water, repeat this step twice.
cut up potatoes, carrots, onions into your preferred size.
put one can of cream of mushroom in bottom of crock pot.
place pheasant in crock pot.
place your seasoning and vegetables in crock pot.
put the second can of cream of mushroom on top of everything.
place cooker on low and cook for 6-8 hours.
stir occasionally.
1 hour before serving take pheasant out and debone.
place deboned meat back in crock pot for 1 hour.
serve and enjoy.
ke corn tortillas - see my recipe for tortillas de maiz here.
Crumble Oreo cookies.
Set aside.
Cream margarine and cream cheese.
Add sugar and mix well.
Set aside.
Beat dry pudding mix and milk, slowly add Cool Whip.
Combine first mixture with pudding mixture.
If flower pot has holes in bottom, line with wax paper. Alternate layers of Oreo (first), cream mixture, Oreo on top. Chill for 2 hours.
Insert silk flowers before serving.
(For the bean mix you can
Combine all ingredients in crock pot except for the booze.
Heat on high for 2 hours, then keep warm on low.
Just before serving add booze if you want.
Adding water if needed.
Enjoy!
Happy Holidays!
Instapot on saute. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off.
Add water or chicken stock, scrape sides.
Add tomato sauce.
add Cauliflower, chicken, tofu, butter.
Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes).
Remove chicken cut into bite sized pieces, put back in pot.
add cream or coconut milk.
let cool a bit then add yogurt.
stir, serve with either: nan, rice. (See recipe for home made nan).
Heat oven to 400 degrees.
Saute onion and celery.
Set aside.
In saucepan, melt butter, add flour and salt.
Mix.
Add evaporated milk and enough oyster juice to make 1 1/2 cups of white sauce.
Place oysters, potatoes, celery and onion in bottom crust.
Pour white sauce in.
Cover with top crust.
Aerate by using a knife to slit a few small holes in top crust.
Be sure top crust and bottom crust are well sealed.
Place on aluminum foil on cookie sheet.
Cook for 30 minutes or until crust is done.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Heat 1/4 c. olive oil in skillet and saute first six ingredients over medium high heat till onions are translucent. Add tofu and herbs and cook for 2 minutes more.
Add salt, pepper and parmesan cheese.
Place vegetable mixture in deep dish pie plate and add gravy till it reaches top of veggie mixture.
Cover with the rolled pie dough and prick crust with a fork.
Bake at 350\u00b0 for 35-45 minutes or until golden brown.
Bring a pot of water to boil. Cook
utcher's twine.
For the pot roast:
Cut the beef
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile