charisstoma

Scotch Pies
www.Profoodhomemade.com

Pastry
400g/ 14 oz All Purpose Flour
170g/mls Water
90g/3 1/4oz Butter
100g/ 3 1/2 oz Shortening
8g/ 1 tsp Salt
Egg Wash

Filling
500g/18 oz Ground or minced lamb
1 Medium sized Onion finely diced
4g / 1 tsp Ground Mace
2g/ 1 tsp Mixed Herbs or Italian Seasoning
2 small Bay Leaves (optional)
Salt and Pepper to taste
2 Tbles Olive Oil

** Mac and Cheese Bake **

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1 teaspoon salt
1/2 teaspoon pepper
Few dashes hot pepper sauce
3 cups whole milk, heated to very warm temp
5 cups shredded cheddar cheese, divided
(A sprinkle of dry mustard on each layer, sliced tomatoes and or bell pepper, thin sliced ham or bacon, are


ALL complimentary to Mac and Cheese Bake. Feel free to add them or other things too! It doesn't hurt my feelings to sprinkle in a hot sauce or some Tony's and paprika!!)

* Boil your salted water and make your elbow macaroni (or other noodles) with at least 3 or 4 minutes LESS time than the package instructions state. You want them very al dente, not done, because they're going to bake for 30 minutes in the oven.

* Shred your choice of cheese(s). (the old Velveeta style melts easily and has that old fashion taste, i.e., "processed".)

* Then put a third of the noodles into a 13"x9" baking dish, layer on a third of the cheese & butter and add ground pepper, then more noodles, more cheese/butter, until it's all in the dish, topped with cheese.

* Add the milk, cover with foil and bake at 350° F for 45 minutes.
If it suits you, uncover the oven dish, stir the Mac & Cheese a bit, then add crushed saltines or Ritz (buttery) crackers over the top and bake for 10 minutes more, uncovered.

Tomato Paste
https://www.epicurious.com/ingredients/how-to-cook-with-tomato-paste-from-a-tube-caramelize-it-article

The way to get the most out of this flavor-boosting ingredient is to brown it until deep maroon and concentrated.

Here's a thing you should pretty much never do: squeeze a dollop of store-bought tomato paste directly into a bubbling broth (or sauce—or anywhere else for that matter). And that's because tomato paste straight out of the tube (or can) has a tart, mineral flavor that won't do your dish any good.

Instead, the secret to using tomato paste is to caramelize it—really caramelize it—before any liquid is added to the pot.
This doesn't mean that you need a second cooking vessel every time time you make tomato sauce. The method goes like this: sauté some onions, carrots, garlic, or other aromatics until they've softened and are almost as dark as you'd like them to be (they'll continue cooking with the paste).

Add any spices and sauté briefly to release their essential oils. Add tomato paste and continue cooking until the paste has changed from bright to brick red.

Deglaze with wine or whatever other liquid you're using.


A full 1/2 cup of tomato paste is the base for Rigatoni With Easy Vodka Sauce. Deeply caramelizing the paste make all the difference. Photo by Chelsie Craig

Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Serves 4

Ingredients

Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
4 garlic cloves, smashed
1 (4.5-oz.) tube double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup heavy cream
1 lb. rigatoni
4 oz. Parmesan, finely grated
Basil leaves (for serving)

Directions

1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium.

Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.

Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5–7 minutes.

Add vodka, scraping up brown bits; reduce heat to low.

3. Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.

4. Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.

5. Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven.

Stir in ½ cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.

6. Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.

Slow Cooker Pot Roast
https://ineskohl.info/slow-cooker-pot-roast/

Sweet maple syrup chuck roast

Ingredients

2 T onion powder
1 t garlic powder
2 T Dijon mustard
1 T fresh chopped thyme
salt and pepper to taste
2 lb chuck roast, excess fat removed
1 T olive oil
3/4 C beef broth
1/3 C maple syrup
1 onion sliced in rings
4 Nantes carrots, cut into pieces
8 new potatoes
1/2 small rutabaga, cubed

Directions

Mix the onion powder, garlic powder, mustard, thyme. Season with salt and pepper.

Sear chuck roast in medium hot oil for 1 to 2 minutes on each side.
Transfer meat to plate and brush both sides with mustard mixture.

Place roast in slow cooker. Add broth, maple syrup, and vegetables.

Cover and cook 8 - 9 hours until meat flakes easily with a fork.

Grandma’s Pork Chops in Mushroom Gravy

2 pork chops
500 g potatoes
1 onion
1 yellow bell pepper
1 clove garlic
40 g butter
4 T Bechamel sauce
1 T herbs de Provence
1 T paprika
olive oil
salt & pepper

Preheat oven 180 degrees C

Peal and chop the onion and garlic

Rinse and cut into strips of bell pepper

Peal the potatoes and cut into thin slices

Salt and pepper both sides of pork chops

Oil a casserole dish and arrange 1st layer of potato slices, onion, green pepper, chopped garlic, and Bechamel sauce.

Season with salt and pepper. Sprinkle with herbs de Provence and paprika.

Place the pork chops side by side atop the potatoes.

Arrange 2nd layer of potato slices, onion, green pepper, chopped garlic, and Bechamel sauce.

Drizzle with olive oil, season with salt and pepper. Sprinkle with herbs de Provence and paprika.

Sprinkle with butter pats.

Bake 1 hour 50 minutes.
https://ineskohl.info/pork-chops-with-scalloped-potatoes/?fbclid=IwAR0IwmCSJM9U65DDqZ5tyUBzyZZoLP9aRaW9bv1F3IzOBWqBLuaSD6bvyRU

Double-Crust Chicken Pot Pie
PUBLISHED DECEMBER/JANUARY 2021 https://www.cookscountry.com/recipes/9319-double-crust-chicken-pot-pie
Patience is more than just a virtue. It’s also the key to a perfect pot pie.

SERVES6 to 8

SEASON 12Comfort Food Done Right
Homemade crust always tastes best, but it isn’t always easy to work with. Luckily, incorporating sour cream and egg into the dough made it remarkably malleable and easy to handle. Using rotisserie chicken streamlined the process of making the filling because it was already cooked and full of flavor and needed only to be shredded into the filling. Cutting the vegetables small allowed for the filling to be made in one pot in less than 20 minutes. We also found that letting the finished pie sit for 45 minutes before slicing it gave the filling time to set up. ( Read more... )

Taco Pasta

Ingredients
1/2 pound large shells pasta
1 tablespoon canola oil
1 pound ground beef
1 yellow onion (diced)
4 cloves garlic (minced)
2 tablespoons taco seasoning
1/2 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
3/4 cup water
1 cup jarred salsa
1 1/2 cups cheddar cheese (shredded)
Salt to taste
Pepper to taste
Garnish:
Cheese
Crushed tortilla chips
Sour cream
Chopped parsley

Instructions

Cook the pasta according box directions, drain and set aside.

In the meantime, place a large skillet over medium-high heat and add oil. Once it starts sizzling add the ground beef and brown well, breaking it with a spoon until no longer pink.

Drain the fat.

Add the onion and garlic, stir and cook for 1 minute.

Add the taco seasoning, dried oregano, Worcestershire sauce, red pepper flakes, salt, and pepper. Add 3/4 cup of water, stir and cook until water is gone.

Add the pasta to the pan. Add the salsa and cheese. Stir to combine.

Serve immediately, preferably with crunchy tortilla chips, sour cream and more cheese on top

Simple, Baked Mac & Cheese

Boil the pasta for 1/2 the time (VERY al dente'), and then drain without rinsing, and dump the mac into a small but deep* baking dish, add about 2 teaspoons of soft butter for every cup of cooked noodles, salt and pepper, and stir.

Add the cheese(s) (about 3/4 cup grated for every 2 cups pasta), and stir the cheese into the mac.

Add the milk or cream last, preheat the milk first. Milk- 3/4 cup per 2 cups of noodles.

Cover with lid or foil, BAKE at 350°F for about 30 minutes, uncover and stir half way through, and maybe add more milk if desired.

Anyone else put catsup on theirs?

* Small but deep, meaning that 3-4 inches of mac and cheese bakes better than 2 inches... js.

Sliced, fried smoked sausage or ham or bacon is a good add.
Savory herbs like sage, thyme, paprika is great too.
Chopped tomatoes, spinach, peas... Mac and Cheese is an blank slate to work with!

Southern Hamburger and Potato Casserole (easy recipe)

Ingredients
1 1/2 lbs ground chuck
1 t cracked black pepper
1 t salt
1 onion diced
Weber Gourmet Burger Seasoning (salt pepper garlic powder)
2 t flour
1 C milk
1 can (10.5 oz Cream of Mushroom Soup with Roasted Garlic
1 can (15 oz)Lucks Pinto Beans with seasoned Pork
6 Russet Potatoes, medium to small, cut into 1/4" thick scallop slices
pinches of salt
1 lb of shredded cheese
Sour Cream
Green onions

Directions
While you brown chuck at medium heat, add; pepper, salt.
Add onion when meat is half browned.
Add Burger Seasoning
When meat is done and onion is translucent, add flour.
Cook about 3 minutes stirring.

Turn heat down to medium low and add milk. Stir until it thickens up, about a minute.
Add Mushroom Soup and stir.
Add Beans, stir in. Turn up heat to medium. Cook 5 minutes.
Remove from heat.

Boil potatoes in water with salt until edges tender and center firm. About 5 min. Tender yet hold together.
Turn off heat, drain, and run under cold water.

In 9" x 13" buttered glass baking dish, layer about half potato slices in the bottom of the dish.
Sprinkle with salt and pour half of meat and bean mixture in a layer over top.
Sprinkle half of cheese over meat and bean layer.
Repeat with a layer of potatoes and layer of meat and bean mixture then cheese.
375 degree, uncovered about 30 minutes.

Cool slightly. Dollop top with sour cream and garnish with sliced green onions