han the pie plate.
Lightly coat the plate in oil and
eartland Cooking Casseroles Traditional American Recipes.
ins, turning. Stir in the vegetable mixture and cook briefly over
nd toss to coat. Spread vegetable in a large roasting pan
heat 3 tablespoons of the vegetable oil. Add the brisket and
inch deep dish pie plate until melted.
Beat eggs
ides. Transfer to a pie plate or 2-quart baking dish
Spoon 1/4 of the vegetable mixture and 1/4 of
ntil seared. Transfer to a plate.
Heat remaining 1 tbsp
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
low speed. Add butter and vegetable shortening; continue beating at slow
nto a colander with a plate on top and a heavy
Spray pie plate with vegetable cooking spray.
Steam zucchini, broccoli, cauliflower florets, carrots, mushrooms, onions and green peppers in about 1/2 cup of water until tender.
Drain and place in pie plate.
Stir in cheese.
Beat milk, Bisquick, eggs, salt and pepper; pour over vegetables.
Bake at 400\u00b0 for 35 to 40 minutes.
Let stand 5 minutes before cutting.
owl.
Stir eggs and vegetable ingredients in the batter.
Cook noodles according to package directions. Drain well.
Heat oil in a wok or large skillet on high heat. Stir-fry fish in 2 batches, for 2-3 mins until cooked through. Transfer to a plate. Add snow peas, bok choy, broccolini and onions to the wok; stir-fry for 3-5 mins, until tender.
Add noodles, fish, soy sauce and chili sauce to wok; stir-fry until heated through. Serve topped with cilantro.
ooked through. Transfer to a plate and keep warm.
Add
Preheat oven to 400\u00b0F. Grease and line the base of a 9 inch springform pan.
Cover couscous with hot stock. Set aside for 10 mins then fluff with a fork. Stir in 2 tbsp olive oil, parsley and beaten egg and yolk. Season.
Arrange vegetables in base of prepared pan and drizzle with remaining olive oil. Spoon couscous over top, pressing down lightly. Cover tightly with foil and bake for 35 mins. Let stand for 10 mins then remove sides of pan and invert tart onto a serving plate. Serve warm.
f the stew on each plate. Cut the meat diagonally into
Transfer beef to a heatproof plate.
Heat remaining oil in
ore. Transfer to a heatproof plate.
For each wrap, place