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Easy Shepherd's Pie Recipe

Easy Shepherd's Pie Recipe
1 Boil the potatoes: 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 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. If you are including vegetables, add them according to their cooking time. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time. 4 Add the ground beef, then worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Add the worcestershire sauce and beef broth. 5 Mash the cooked potatoes: 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. Suggested variations:

44-clove garlic soup Today exhausted me. A Thursday 5 p.m. deadline inexplicably became a Wednesday 2 p.m., and somehow, on what is supposed to be the deadest (inventive language like this is what I get paid the big bucks, folks) news week of the year, I was under an avalanche of it. Plus, there were other insults to injury: I had my first warm latte of the cooler season and spilled a good sum of it on my pink shirt, I stepped in a puddle and my surprisingly absorbent sandals remained damp and cold all day and I realized that flame-tinted leaf I’d seen this weekend and considered sort of a fluke, might not have been. Don’t get me wrong — I love fall — just not in August. Reminding myself that complaining about the weather makes for about as interesting conversation as “wow, I thought it was 4:15 but it’s only 3:45,” I decided to roll with it, as well as with The Coolest Anniversary Present Ever from my husband: an eggplant-colored, 7.25 quart oval Cocotte and a soup I’ve had bookmarked since last winter.

Baked Spaghetti Recipe 1 Put a large pot of water on the stove on high heat. Add salt to the water, about 2 Tbsp for 6 quarts of water. While the pasta water is heating, continue with the next steps. 2 Break up the sausage into clumps into a large sauté pan. 3 Add the chopped onions and mushrooms to the pan. 4 Add the marinara sauce and the 1 1/2 cups of water to the pan with the onions and mushrooms. 5 By this time your pasta water in step one should be boiling. 6 Place the cooled pasta in a large bowl. 7 Preheat your oven to 350°F. 8 Place half of the pasta in an even layer in the casserole dish. Cover with half of the sauce. 9 Cover with foil and bake for 40 min at 350°F.

12 Tomatoes Dinner Recipe: Chicken Scaloppini Christmas, and probably Winter in general is a season for heavy dishes. Lots of desserts, and hearty dinners. It's time, now, to make something nice an light to ease the palates. Today's recipe is a quick, easy chicken scaloppini. Serve this dish with some roasted vegetables, or some fettuccine with a light alfredo or white wine sauce. Chicken Scaloppini Recipe Ingredients 4 boneless chicken breast halves pounded thin1 large egg white2 teaspoons water1/2 cup Italian seasoned bread crumbs2 teaspoons olive oil1/2 cup chicken broth1/4 cup dry white wine1 tablespoon fresh lemon juice Directions Recipe adapted from My Recipes

arroz con pollo I’ve already admitted that I’ve been a bit of a slack-ass with the whole cooking dinner on a weekday night, or pretty much any night, thing lately. Since I would hate to deprive you of all of the whiny reasons I’ve been inundating my husband with for not even making half an effort, I’ve decided to translate a few into bytes for you: I’m tiiiiired. I’ve been working soooooo much lately. Traaaaveling too! If I start now, we won’t eat until tomoooooorow. But I think that the one-pot meal could be the cure for all of your kitchen ailments. This past weekend, it even cured my whiny disinterest in cooking dinner. Did you hear that? What fun! One year ago: Roasted Acorn Squash with Chile Vinaigrette (Though I would never pick favorites, this is my favorite fall dish to date.) Arroz Con Pollo (Cuban Chicken with Rice) Adapted from Gourmet Magazine The only think I’d change next time is to add much more kick to this recipe. Serves 8 Remove from heat and let stand, covered, 5 minutes.

Oven Roasted Smoked Sausage and Potatoes Smoked Sausage was not something that was a familiar ingredient in my home when I was growing up. I had never even heard of it. I discovered it shortly after I moved out to Western Canada as a young Bride . . . It was love at first bite. Kielbasa . . . This is something that I used make every so often for my family through the years. Simple, delicious and economical . . . all plus's in a young mum's books! It's not something I make really often these days . . . let's face it, my aging thighs don't need all those calories . . . and it's probably not the healthiest dish for people to indulge in very often, but as a once in a blue moon treat, and a store cupboard meal, it goes down as a real treat. It's also very easy to double or halve, which makes it pretty convenient as well. Oven Roasted Smoked Sausage and PotatoesServes 4Printable Recipe An easy and simple meal that is also economical . . . oh, and pretty delicious too!! Preheat the oven to 200*C/400*F/ gas mark 6.

7 Healthy Salads Tex-Mex Surimi Rice Salad Makes: 4 servings Prep: 15 minutes Microwave: 2 minutes Made from Alaskan pollock mixed with other ingredients to mimic the taste and texture of crab legs, surimi is an economical substitute best used in salads. Get the recipe Salad Tips Save Money Create your own salad blend: 1/3 peppery greens similar to arugula, 1/3 bitter greens like frisée, and 1/3 leafy greens such as romaine. Mix It Up Think beyond iceberg and leafy lettuces—today's supermarkets carry an almost overwhelming assortment of greens. —Frisée: Also known as curly endive or chicory, the yellow-and-green curled leaves are crunchy with a slightly bitter taste. Extra, Extra These additions bring more oomph to your salad without loads of calories. —Sliced radishes —Cauliflower or broccoli florets —Hearts of palm —Hard-boiled egg whites —Cooked artichoke hearts —Roasted pumpkin or sunflower seeds (without salt) —Asparagus tips —Edamame —Raw wild mushrooms —Roasted eggplant —Hummus —Sun-dried tomatoes

sausage-stuffed potatoes + a green salad I don’t think I need to tell you that sometimes the tastiest food is not the prettiest. Take a real close look at meat sauce, or shiny, oily cheese draped over tuna or a ground up olive paste and you’ll know why it may be tasty, but it’s not pretty. Meanwhile, I am wary of too-pretty food; perfectly smoothed fondant lids on cakes, making them look like rubber, overly glazed tartlets that look like they’re cellophaned. And of course, all of this is just an elaboration explanation-slash-apology for the hideously sounding and looking sausage stuffed potatoes that were so good, I will happily eat them only in private if I must, as long as I get to have them again. What also drew me to this dish is how budget-friendly it is — and really, I made every effort to make it more expensive, with futsy Whole Foods fresh chicken breakfast sausages, organic and locally grown potatoes because I wanted to prove to myself that good food doesn’t need to cost much. It’s bad out there. Serves 2

Recipes From The Big Blue Binder: Zucchini Casserole I can remember going to visit my sister at her home in Windsor, Ontario about 30 years ago and she had made the most delicious casserole you could ever want to eat. Zucchini Casserole. It was just fabulous. Of course she gave me the recipe. It had layers of stuffing on the bottom and the top, and in the middle was a mix of wilted zucchini, onions and carrots, with a mix of cream soup and sour cream. It was fabulous. It soon became a favourite in our home and it is something I look forward to making every year when the zucchini create a glut in the garden. I have never met anyone who didn't immediately fall in love with it. *Zucchini (Courgette) Casserole*Serves 4Printable Recipe I love this casserole. Pre-heat the oven to 180° C/350° F. Heat a large skillet on top of the stove and add a few TBS of water. Melt the butter in a small saucepan or in the microwave. Layer half of the buttered crumbs in the bottom of the baking dish.

The Ultimate Sandwich Recipe: Feast your eyes on this! First things first, the CellarVie Wines team cannot lay claim to being responsible for the making of the ‘Ultimate Sandwich’. This remarkable feat of culinary engineering, complete with the beautiful pictures displayed below, arrived in our inbox courtesy of an anonymous email chain on Tuesday afternoon. Jamie Oliver would undoubtedly and perhaps quite correctly, not endorse this as a healthy meal, and it certainly isn't for the faint-hearted but we thought it was a bit of fun nonetheless. Ingredients (a guideline) 1 hard crusted Italian bread 3 rib eye steaks 500g mushrooms 1 onion 8 rashers of unsmoked back bacon Swiss Cheese slices Worchester Sauce, Dijon Mustard, horseradish or condiments of your choosing. Salt and pepper to season. Method [See images below] Line up the ingredients and brace yourself for something very special indeed. Hollow out the hard-crusted Italian bread. Rare cook the steaks [they will continue to cook whilst in the sandwich]. Place a layer of Swiss cheese over the bacon.

TFF & FIC - Grilled Cheese Forever! This past month has been bewildering for me. It's gone by so fast, and I feel like I've accomplished so little! But I've enjoyed a lot of it, so I should satisfy myself with that. I do have one teensy regret though; that I couldn't celebrate Grilled Cheese Month the way it deserves to be celebrated! Anyway, back to grilled cheese (see?! The thing with Tyler is that he has excellent timing (hmmmmmmmmm, perhaps in more ways than one, eh?!). And now see the magic that Mother Nature has crafted, yet again! Tyler's Mozzarella Grilled Cheese Sandwiches (find original recipe on Food Network's site)Serves: 2 Click Here For Printable Recipe Ingredients8 slices rye bread4 quarter-inch slices of fresh mozzarella3 plum tomatoes, cut into thick slices1 cup fresh basil pesto, recipe follows (or use the store-bought stuff)Freshly ground black pepperExtra-virgin olive oil Method: 1. 2. 3. 4. Verdict: Oh for pity's sake, just look at the darn thing, would ya?

The Italian Dish - Posts Crispy Oven-Baked Garlic Parmesan Fries | The Family Kitchen By brooklynsupper | While it’s available year round, when you start to see garlic scapes, green garlic, and young garlic arriving at the farmer’s market, you know spring has arrived. Powerful and pungent, garlic makes almost any savory dish better. Here are 25 delicious garlic recipes that use this tasty ingredient in a wide variety of ways to suit a wide variety of tastes. nggallery id=’131282′ 25 Incredible Garlic Recipes Click through for 25 ways to cook with spring garlic! Lasagna Roll Ups Lasagna is a family favorite, but let’s face it, it can be a little messy to serve. Lamb Tagine with Garlic, Olives, and Apricots This rich Moroccan stew provides a medley of flavors the whole family will love. Baked Broccoli Rabe with Garlic With tangy lemon and powerful garlic, this baked broccoli rabe is a healthy and tasty winter side dish. Bocconcini with Garlic Scape Pesto Roasted Garlic Cauliflower Soup

Chicken and Roasted Garlic Lasagna Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly. Other Ingredients: 1 (32 ounce) container ricotta cheese (I used part skim fat)1 egg5-6 fresh basil leaves, choppedDried Oregano, to tasteFresh nutmeg, grated, to taste1/2 cup + 3 tbsp of Parmesan cheese (divided)9 whole wheat lasagna noodles, cooked per instructionsMozzarella cheese, shreddedRoasted Garlic and Basil Marinara Preheat oven to 375 degrees. Coat a large 9×13 baking dish with cooking spray.In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Bake covered in a preheated oven at 375 degrees for 30 minutes.

Baked Chicken & Roasted Red Pepper Taquitos I don’t know if I ever mentioned that my most recent job was at Natural Grocers by Vitamin Cottage (don’t ask me why they decided to make their name so much longer and more annoying to say). After working at restaurants for so long, this job was so slow some days that I would read the cooking magazines at the register and write down recipe ideas; my boss probably wouldn’t have been too stoked, but what can you do!? I am getting off topic though, being a cashier is pretty cool as a foodie for one reason- seeing what everybody is buying and spending all day thinking what you want to make for dinner that night. The other day at work, a lady bought taquitos and reminded me how much I loved them, and how long it had been since I had had them! I went home that night on a mission to make my own, healthier, taquitos. I added roasted red peppers and green onions to give them some extra flavor. Baked Chicken and Roasted Red Pepper Taquitos Yields 12 Taquitos Directions: Preheat the oven to 425F.