Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Oh No! Where's my recipe??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Oh No! Where's my recipe??),it will help you,my kids.
Took my favorite "base" chicken pot pie recipe out of my cookbook to get the ingredients at the store. Then, proceded to wash the jeans the recipe was in! It's in the 1996 edition of the Better Homes and Gardens white and red checked cookbook. I can't find anything like it on their site. Any help from anyone would be great!! The recipe is under the poultry tab in the book.
Answers:
Pastry for Double-Crust Pie (see recipe, page xxx)
1 10-ounce package frozen peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup margarine or butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram, or thyme, crushed
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cubed cooked chicken or turkey
1/4 cup snipped parsley
1/4 cup chopped pimiento
Prepare pastry; set aside. Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in margarine or butter till tender. Stir in flour; salt; sage, marjoram, or thyme; and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimiento; heat till bubbly. Pour chicken mixture into six 10-ounce round casseroles. (Or, use a 12 x 7 1/2 x 2-inch baking dish.)
Roll pastry into a 15x10-inch rectangle. Cut into six 5-inch circles and place atop the 10-ounce casseroles. (Or, roll pastry into a 13x9-inch rectangle. Place over the 12 x 7 1/2 x 2-inch baking dish.) Flute edges of pastry and cut slits in the top for steam to escape. Bake in a 450 degree oven for 12 to 15 minutes or till pastry is golden brown. Makes 6 servings.
Other Answers:
Is this it?
1 recipe Pot-Pie Pastry (see recipe below)
1 cup chicken or beef broth
1 medium carrot, coarsely chopped
1 medium potato, peeled and cut into 1/2-inch cubes
1/2 cup sliced celery
1 small onion, chopped
1-1/2 cups cubed cooked chicken, beef, or pork roast
1/2 of a 10-ounce package frozen peas
1/4 cup evaporated milk
2 tablespoons all-purpose flour
2 teaspoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Directions
1. Prepare Pot-Pie Pastry. Divide into 12 balls. Roll out 6 balls of pastry dough into 7-inch circles and roll out 6 balls into 5-inch circles. Ease the larger circles into 6 individual 4-1/4x1-inch pie pans or baking dishes.
2. For filling, in a large saucepan, combine the broth, carrot, potato, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
3. Stir in the chicken or meat and frozen peas. Cook the mixture over medium heat for 5 minutes.
4. Stir together the evaporated milk, flour, parsley, thyme, pepper, and garlic powder. Add the mixture to the saucepan. Cook and stir over medium heat until mixture boils.
5. Spoon filling into prepared crusts. Cover with remaining pastry rounds. Press edges of pastry together. Trim to edge of pan. Press with the tines of a fork. Cut slits in top crust.
6. Bake in a 425 degree F oven for about 25 minutes or until pot pies are brown. Makes 6 servings.
Note: Instead of individual servings, you can prepare this as one double-crust pie. Prepare 1/2 of the pastry recipe and divide into 2 balls. Roll out each ball into a 12-inch circle. Transfer one pastry circle to a 9-inch pie plate. Add filling. Brush edges of pastry with water. Place second pastry circle atop filling. Continue as directed. Bake in a 375 degree F oven for 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool for 15 minutes before serving.
Pot-Pie Pastry: In a mixing bowl, stir together 5 cups all-purpose flour and 1 teaspoon salt. Cut in 2 cups shortening until pieces are the size of small peas. Sprinkle 3/4 to 1 cup cold water, 1 tablespoon at a time, over part of mixture; toss gently. Push to side of bowl. Repeat until all is moistened. Shape the pastry dough into a ball
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Oh No! Where's my recipe??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Oh No! Where's my recipe??),it will help you,my kids.
Took my favorite "base" chicken pot pie recipe out of my cookbook to get the ingredients at the store. Then, proceded to wash the jeans the recipe was in! It's in the 1996 edition of the Better Homes and Gardens white and red checked cookbook. I can't find anything like it on their site. Any help from anyone would be great!! The recipe is under the poultry tab in the book.
Answers:
Pastry for Double-Crust Pie (see recipe, page xxx)
1 10-ounce package frozen peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup margarine or butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram, or thyme, crushed
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cubed cooked chicken or turkey
1/4 cup snipped parsley
1/4 cup chopped pimiento
Prepare pastry; set aside. Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in margarine or butter till tender. Stir in flour; salt; sage, marjoram, or thyme; and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimiento; heat till bubbly. Pour chicken mixture into six 10-ounce round casseroles. (Or, use a 12 x 7 1/2 x 2-inch baking dish.)
Roll pastry into a 15x10-inch rectangle. Cut into six 5-inch circles and place atop the 10-ounce casseroles. (Or, roll pastry into a 13x9-inch rectangle. Place over the 12 x 7 1/2 x 2-inch baking dish.) Flute edges of pastry and cut slits in the top for steam to escape. Bake in a 450 degree oven for 12 to 15 minutes or till pastry is golden brown. Makes 6 servings.
Other Answers:
Is this it?
1 recipe Pot-Pie Pastry (see recipe below)
1 cup chicken or beef broth
1 medium carrot, coarsely chopped
1 medium potato, peeled and cut into 1/2-inch cubes
1/2 cup sliced celery
1 small onion, chopped
1-1/2 cups cubed cooked chicken, beef, or pork roast
1/2 of a 10-ounce package frozen peas
1/4 cup evaporated milk
2 tablespoons all-purpose flour
2 teaspoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Directions
1. Prepare Pot-Pie Pastry. Divide into 12 balls. Roll out 6 balls of pastry dough into 7-inch circles and roll out 6 balls into 5-inch circles. Ease the larger circles into 6 individual 4-1/4x1-inch pie pans or baking dishes.
2. For filling, in a large saucepan, combine the broth, carrot, potato, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
3. Stir in the chicken or meat and frozen peas. Cook the mixture over medium heat for 5 minutes.
4. Stir together the evaporated milk, flour, parsley, thyme, pepper, and garlic powder. Add the mixture to the saucepan. Cook and stir over medium heat until mixture boils.
5. Spoon filling into prepared crusts. Cover with remaining pastry rounds. Press edges of pastry together. Trim to edge of pan. Press with the tines of a fork. Cut slits in top crust.
6. Bake in a 425 degree F oven for about 25 minutes or until pot pies are brown. Makes 6 servings.
Note: Instead of individual servings, you can prepare this as one double-crust pie. Prepare 1/2 of the pastry recipe and divide into 2 balls. Roll out each ball into a 12-inch circle. Transfer one pastry circle to a 9-inch pie plate. Add filling. Brush edges of pastry with water. Place second pastry circle atop filling. Continue as directed. Bake in a 375 degree F oven for 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool for 15 minutes before serving.
Pot-Pie Pastry: In a mixing bowl, stir together 5 cups all-purpose flour and 1 teaspoon salt. Cut in 2 cups shortening until pieces are the size of small peas. Sprinkle 3/4 to 1 cup cold water, 1 tablespoon at a time, over part of mixture; toss gently. Push to side of bowl. Repeat until all is moistened. Shape the pastry dough into a ball
correctness,It's Non-profit and only for informational purposes.
- what is the recipe of cooking cabbage and potato?
- Vinaigrette, soup, and sandwich recipes?
- orange sauce recipe?
- palak kadi receipe?
- Ok My first attempt to marinade chicken, so do I bake as usual?
- recipe for pork chops with brown gravy & portabella mushrooms?
- is pork white meat or red meat????
- Want your favorite recipes.. looking for home style, kid tested mother approved
Related Question about Food and Health
- I'm a terrible cook!! Can someone tell me an easy way to make fried rice??
- I'm allergic to eggs but crave chocolate. Any eggless cake recipes out there
- I'm cooking a turkey. Should I use Convection Bake or Standard Bake?
- I'm cooking BBQ beef, with what else can I serve it, what other dishes?
- I'm cooking black beans tonight. If you've got a good recipe, please sha
- I'm cooking NY strip steak - how would you like it done???, and....?
- i'm cooking pork tenderloin today, how long and at what temperature should i
- I'm cooking rice, please help!?