HEALTHY CHICKEN POT POPOVERS
These comforting popovers with a creamy chicken filling are appealing to adults and kids alike. For little kids: Let them crack the eggs, stir the batter and shred the chicken. For big kids: Let them measure and stir the ingredients for the popovers and filling.
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
- For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
- For the filling: While the popovers are baking, combine the broth and flour in a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.
- To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
MOM'S SOUPER EASY PIE PASTRY
I have given this receipe to begginer cooks as well as experianced it is the best pastry , It never falls apart when rolling , And is the most flaky and is Excellent to pass on to friends,
Provided by Kimberley Quinlan
Categories Pie
Time 45m
Yield 2 pies, 10 serving(s)
Number Of Ingredients 4
Steps:
- Put 4 cups of flour into a mixing bowl ,Reserve last cup
- add salt mix together
- add 1 lb shortning cut into flour till crumbly.With pasty blender
- add 1 cup orange juice ,I use tang or orange crystals for this receipe
- I have used real orange juice both work fine
- Mix all together use remaining cup of flour on the counter for rolling add more if needed
- This receipe makes 2 double crust pies.
Nutrition Facts : Calories 639.6, Fat 46, SaturatedFat 11.4, Sodium 234.1, Carbohydrate 50.3, Fiber 1.7, Sugar 2.2, Protein 6.6
TOM'S MOM'S APPLE PIE
Provided by Valerie Bertinelli
Categories dessert
Time 4h55m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight.
- Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
- Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off.
- For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside.
- Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine.
- Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick.
- Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang.
- Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour.
- For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.)
- Cut the pie into slices and top with the mascarpone whipped cream.
MOM'S CHICKEN POT PIE
Slightly varying from any other pot pie I've seen on here. I like my mom's hope you will too. Mom makes hers in a 9x9" baking dish, but you can use a regular 9" round pie shell just the same.
Provided by JillQH
Categories Savory Pies
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Mix veg-all, extra vegetable, cream of chicken, and chicken.
- Put mixture into pie shell.
- Dot mixture with pea-sized dots of margarine.
- Cover with 2nd pie shell, cut holes in for steam release.
- Bake until crust is brown, approximately 30 minutes.
Nutrition Facts : Calories 408.1, Fat 22.3, SaturatedFat 5.5, Cholesterol 22.1, Sodium 778.2, Carbohydrate 36.9, Fiber 5.9, Sugar 5.2, Protein 15
MOM'S BEST APPLE PIE
Just the way Mom always made it. She passed it on to me, and now I'm passing it on to you. I usually cheat and use ready made crusts, I never use the salt, and I add more pie seasoning and vanilla just as personal preference.
Provided by serabear
Categories Pie
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel, core, and pare apples.
- Mix all dry ingredients.
- Spread 1/3 of apples, followed by 1/3 of sugar mixture into the bottom of prepared unbaked 9in pie crust, repeat twice.
- Top with pats of butter, and cover with top pie crust. Cut star shape (an X) into center of crust, slightly pull back dough.
- Mix cream with vanilla, pour slowly into opening of crust.
- Place on cookie sheet, and bake at 400 for 50 minutes, or until crust is golden brown and juices are bubbling.
Nutrition Facts : Calories 610.1, Fat 29.6, SaturatedFat 10.9, Cholesterol 28.9, Sodium 410, Carbohydrate 84.6, Fiber 5.9, Sugar 49.8, Protein 4.6
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