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Bacon Onion Pie
Melt 5 Tbsp butter and combine with bread crumbs in a pie plate. Press into a crust and refrigerate 30 minutes.
Cook bacon until crisp. Saute onion in 3 Tbsp butter until golden. Crumble bacon and layer bacon and onion in crust. Combine milk and eggs and pour over bacon and onion. Top with cheese. Bake at 350 degrees for 25 minutes.
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Category: Dinner pies
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Bacon Potato Pie
Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels.
Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you're ready to use them, be sure to drain well and squeeze them dry.
Grate the cheese. Mince the onion. Butter a 9x13 inch shallow baking dish. Preheat the oven to 350 degrees F.
Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature.
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Category: Dinner pies
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Baked Tuna Pie
Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt.
Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute.
Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining 1/2 teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired.
NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g * protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg * cholesterol 160 mg * dietary fiber 3 g
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Category: Dinner pies
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Batter Up Beef Pie
Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of 8" square baking dish in 350 degree oven.Combine remaining ingredients in mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over batter.DO NOT STIR.Bake 1 hour and serve.
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Category: Dinner pies
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Bean Cheese Pie
Preheat oven at 375. Prepare pie plate, 10 x 1" with cooking spray and flour. Mix flour, 1/2 cup cheese, baking powder and salt in medium bowl. Stir in milk and egg white until blended. Spread over bottom and up side of pie plate. Mix remaining ingredients except 1/2 cup cheese. Spoon into pie plate; sprinkle with 1/2 cup cheese. Bake uncovered about 25 minutes or until edge is puffy and light brown. Let stand 10 minutes before cutting.
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Category: Dinner pies
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Bean Cornmeal Pie
Saute onions & pepper in a little vegetable stock & water till tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add the spices and simmer while you get the topping ready.
{Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg in the batter. I increased the milk slightly, added about 1/2 more teaspoon of baking powder and used just the egg white}
Sift together dry ingredients. Beat egg white & milk.
Stir into flour & cornmeal mixture - don't overmix.
Fold in the corn kernels, and spread batter over bean mixture and bake at 375 degrees for 25 minutes.
I serve this with plain yogurt {reduced fat, can't get fatfree around my neck of the woods} & extra salsa on the side.
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Category: Dinner pies
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Bean Tamale Pie
2 servings of about 1 cup filling and 1/3 cup cornmeal mush each 296 calories per serving
1. Cook green pepper and onion in off in small (8-inch) frypan until tender.
2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons chili powder, and 1/8 teaspoon salt.
3. Cover and cook over low heat until flavors are blended--about 15 minutes.
4. Mix cornmeal, water, and 1/16 teaspoon salt.
5. Cook over low heat, stirring constantly, until very thick-about 3 minutes.
6. Spread cornmeal mush over bean mixture to form a crust.
7. Sprinkle 1/4 teaspoon chili powder over top of crust.
8. Cook over low heat, with lid ajar, until topping is set--about 7 minutes.
*NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit the 1/8 teaspoon salt in step 2. About 270 calories per serving.
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Category: Dinner pies
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Bean and Potato Taco Pie
Preheat oven to 350. Prepare a 10" pan with cooking spray; set aside. In a small bowl, combine potatoes and 2 tablespoons taco seasoning mix. Press into bottom of prepared pan; set aside. In a skillet, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in beans, barbecue sauce, water, and remaining taco seasoning mix. Cook and stir until bubbly. Turn into crust. Bake, uncovered, for 30 minutes. Top with cheese and lettuce.
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Category: Dinner pies
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Beanherders Pie
Preheat oven to 375F.
Cut up the garlic and onion. In a large Dutch oven, saute garlic and onion in the wine until soft. Add the red pepper and the corn and cook over medium heat until the corn is tender. Remove from pot and set aside.
In another splash of wine, saute the mushrooms until soft. Add the kidney beans, tomatoes, green beans and spices, and simmer for 15 minutes over low heat. Add the corn/pepper mixture back in for three more minutes.
Cut up and boil the potatoes for 15 minutes. Drain. Add the milk, ersatz egg and nutmeg, and beat with a hand mixer.
Place the filling in a large casserole dish, and spread the mashed potatoes over top. Bake for 30 to 40 minutes. Let stand for 5-10 minutes, and serve.
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Category: Dinner pies
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Beef And Cheese Pie
Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in a large frying pan.Drain fat.Stir in tomato sauce, beans,and seasoning.Simmer while preparing crust.Separate crescent rolls into 8 triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form a crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot meat mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25 minutes.Serves 6.
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Category: Dinner pies
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Beef And Onion Deep Dish Pie
Heat oven to 400 degrees. Place unopened pea pouch in warm water for 10 to 15 minutes to thaw. In large skillet, brown ground beef with onion and garlic; drain. Stir in sour cream, flour, thyme and pepper until well blended. Fold in thawed peas. Pour mixture into 1 1/2 quart shallow casserole. Cut pastry sheet to fit inside top of casserole. Place on top of ground beef mixture. Brush lightly with beaten egg. Prick pastry with fork in several places to allow steam to escape during baking. Bake at 400 degrees for 25 to 35 minutes. Makes 4 servings.
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Category: Dinner pies
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Beef Eater Pie
From a 6 ounce package of onion and garlic croutons, set aside 1 cup. In a small bowl, add hot water and 1 egg to remainder of package. Stir to combine. Press crouton mixture into greased 9 inch pie pan. Combine ground beef, cheese, barbq sauce, egg, onion and croutons. Press into croutons crust. Place tomato slices on top and bake at 400 degrees for 25 to 30 minutes. Top with cheese and bake 2 minutes longer. Serve with a salad.
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Category: Dinner pies
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Beef Enchilada Pie
Cook ground beef, garlic, onion and chili powder in frying pan over medium heat until browned. Add beans and chilies. Preheat oven to 350 F. Mix 1/2 cup of soup (DO NOT ADD WATER) with stewed tomatoes. Layer on the bottom of an 8 to 9" pan square baking pan coated with non-stick spray. Top with half the tomato mixture, half the meat/bean mixture, and half the cheese. Repeat with a layer of tortillas, meat, sauce and cheese. Cover loosely with foil and bake in 350 F. for 45 minutes.
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Category: Dinner pies
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Beef Pie(USDA)
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
FILLING: Cook onions in boiling water until tender. Drain; save cooking liquid. Melt fat. Stir in 1 cup flour, salt, and pepper. Add enough water to the reserved onion cooking liquid to make 1 1/2 quarts. Stir in onion cooking liquid and water slowly. Add gravy seasoning, if desired. Cook until thickened, stirring constantly. Pour gravy over onions, peas, and beef. Mix gently. Pour one-fourth of mixture into each baking pan. Spread evenly to avoid air pockets.
CRUST: Mix flour and salt. Mix in margarine only until mixture is crumbly.
Add cold water and mix lightly. Divide dough into four parts. Roll each part out on lightly floured surface into an 8x8-inch square. Fit over filling in pans. Sprinkle with poppy seeds, if desired, using 1/4 teaspoon per pan.
TO SERVE WITHOUT FREEZING: Preheat oven to 450B0 F. (hot). Bake 45 minutes or until crust is lightly browned.
TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN PIE: Preheat oven to 450B0 F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 hour or until filling is bubbly at edges, crust is lightly browned, and food is hot in center.
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NOTES : This recipe is for 24 servings (about 2/3 cup filling each). Directions are given for dividing the prepared food into four parts of six servings each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen.
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Category: Dinner pies
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Beef Potpie
Combine the first 3 ingredients in a bowl; stir well. Gradually add water and next 2 ingredients, stirring with a wire whisk until blended; set aside.
Cook the onion and beef in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble; drain in a colander.
Return beef mixture to pan. Add parsley and next 5 ingredients; stir well. Add broth mixture; cook over medium heat for 15 minutes or until thickened, stirring constantly.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Carefully split biscuits in half horizontally, and place over beef mixture. Bake at 400 degrees for 10 minutes or until biscuits are lightly browned.
Make-Ahead Tips: You can assemble the casserole ahead of time, without thawing the frozen vegetables and omitting the biscuits; cover and freeze. Thaw frozen casserole overnight in refrigerator; let stand at room temperature 30 minutes. Top with biscuits; bake as directed.
Nutritional Info: CALORIES 293 (21% from fat); PROTEIN 23.4g; FAT 6.8g (sat 2.1g, mono 2.4g, poly 0.6g); CARB 37.6g; FIBER 0.9g; CHOL 59mg; IRON 2.9mg; SODIUM 778mg; CALC 91mg
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Category: Dinner pies
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Beef and Corn Pie
Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust. Crust: Mix flour, cornmeal and salt in medium bowl. Stir in butter and enough of the water to make a soft dough. Press crust dough firmly and evenly against bottom and side of ungreased pie plate. Spoon beef mixture into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
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Category: Dinner pies
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Beefsteak And Kidney Pie
Separate the kidneys with a sharp knife, discarding all gristly portions and fat. Sprinkle with salt. Cover with claret, add bay leaves, sliced onion, pepper. Let it marinate 2 hours.
Pound the steak with flour, and cut into 1" pieces. Brown suet or heat bacon drippings in iron skillet. Then add diced onion and cook until clear; remove onion from skillet.
Over medium heat, brown steak well. Next drain the kidneys,reserving the marinade; dredge with flour, and brown, stirring carefully. Add 1 pt or less or hot water, stir well, add chopped celery and parsley, and marjoram.
Mix all well, and transfer to the casserole from which you intend to serve the pie. Strain into it the marinade. Cover with a tight lid, and bake at 325øF for about 1 hour.
Remove from oven. Brown the mushrooms in bacon drippings, and if they need thickening, thicken with flour mixed in cold water and stirred carefully to avoid lumps. Add the mushrooms to the casserole mixture. Cover with a crust of puff-paste, pie crust, or biscuit dough, and return to 400øF oven, and bake until brown, about 20 to 30 minutes. Serve at once.
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Category: Dinner pies
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Als Seafood Bisque
1.Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat.
Bring to a boil.
Add the lobster, cover the pot and steam for 10 minutes.
Remove the lobster.
2.Add the shrimp, cover the pot, and steam for 5 minutes.
Remove the shrimp with tongs.
3.Add the mussels, cover the pot and steam until they open, about 5 minutes.
Remove the mussels with tongs, extract the meat, and discard the shells.
Discard any that do not open.
4.Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops.
Cover the pot and steam for 3 minutes.
Remove the scallops with tongs.
5.Extract the lobster meat, reserving the shells.
Peel and devein the shrimp, reserving the shells.
Chop the meats into bite-sized portions; cover and set aside.
6.Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes.
Strain the broth and return to the pan.
7.Bring the broth to a simmer over low heat.
Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes.
Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach.
Season with salt and pepper, and stir in the lemon juice.
Serve hot.
Serves 6.
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Category: Fish and seafood
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Als Seafood Bisque - From Als Soup Kitchen Nyc
1.Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat.
Bring to a boil.
Add the lobster, cover the pot and steam for 10 minutes.
Remove the lobster.
2.Add the shrimp, cover the pot, and steam for 5 minutes.
Remove the shrimp with tongs.
3.Add the mussels, cover the pot and steam until they open, about 5 minutes.
Remove the mussels with tongs, extract the meat, and discard the shells.
Discard any that do not open.
4.Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops.
Cover the pot and steam for 3 minutes.
Remove the scallops with tongs.
5.Extract the lobster meat, reserving the shells.
Peel and devein the shrimp, reserving the shells.
Chop the meats into bite-sized portions; cover and set aside.
6.Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes.
Strain the broth and return to the pan.
7.Bring the broth to a simmer over low heat.
Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes.
Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach.
Season with salt and pepper, and stir in the lemon juice.
Serve hot.
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Category: Fish and seafood
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Baja Seafood Stew
* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in ** The following fish can be used: cod, sea bass, mahimahi or red *** Crabmeat should be thawed, drained and cartilage removed.
Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender.
Stir in remaining ingredients except seafood.
Heat to boiling; reduce heat.
Simmer uncovered for 15 minutes.
Add clams; cover and simmer until clams open, 5 to 10 minutes.
(Discard any clams that have not opened.
) Carefully stir in shrimp, fish and crabmeat.
Heat to boiling; reduce heat.
Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes.
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Category: Fish and seafood
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