Soup. Cooking Momofuku at home - Momofuku for two - StumbleUpon. October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi.
I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe). It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. 3xSgR.jpg (JPEG Image, 476x9300 pixels) - Scaled (6. The Wanna be Country Girl. This hash-brown casserole is the perfect side dish.
I served it last night with my chicken pot pie to a crowd. It’s cheesy comfort food at its best. The parmesan gives it a tangy flavor, and best of all it’s really easy to fix. Its got five ingredients you mix together and pop it in the oven. Start out by adding 1 – 32 ounce bag of hash-browns to a large mixing bowl. Next add 2 – 10 3/4 ounce cans of cream of potato soup. Followed by 16 ounces of sour cream. Now comes the cheesy part. And 1 cup of fresh grated parmesan cheese. Next add a good-sized pinch of salt and pepper, and that’s it. Put the mixture into a buttered Pyrex. Run this wonderful concoction into a pre-heated oven at 350′ for 1 hour See…..brown and crunchy.
You may wonder why I’ve taken such a close-up picture. It’s because I almost forgot to take a photo at all. Enjoy! Easy Shepherd's Pie Recipe. Method 1 Place the peeled and quartered potatoes in medium sized pot.
Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes. 2 While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. 4 Add ground beef to the pan with the onions and vegetables. 5 When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. 6 Preheat oven to 400°F. 7 Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. Suggested variations: Put a layer of creamed corn between the ground beef and the mashed potatoes.
Chicken. Pizza. Tacos.