Pirates Pie Food
PIRATE'S PIE
Our high school team is the Pirates so this was a staple for a long time on Friday nights to eat before heading out to a football or basketball game. It is equally as good with leftover chicken or roast beef or ham.
Provided by LAURIE
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs slightly.
- Add to separated tuna chunks or other meat cut into chunks.
- Add mushrooms and parsley.
- Place mixture it bottom of greased 9 inch pie pan.
- Top with tomato slices.
- Cut cheese slices into triangles and arrange over tomatoes.
- Frost with mashed potatoes.
- Season with salt and pepper.
- Sprinkle with shredded cheese.
- Bake at 350 for about 30 minutes or until potatoes are lightly browned and cheese melts.
- Cut it wedges and serve immediately.
PIRATE'S HOUSE KEY LIME PIE
Make and share this Pirate's House Key Lime Pie recipe from Food.com.
Provided by Vicki in CT
Categories Pie
Time 13m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Whisk egg yolks, milk, lime peel, and juice. Pour into pie crust.
- Bake for 7-8 minutes. Cool on wire rack 15 minutes.
- Refrigerate until completely cooled.
- Whip cream with sugar and serve on top of pie. Garnish with lime slices.
Nutrition Facts : Calories 457.8, Fat 24.6, SaturatedFat 11.9, Cholesterol 129.6, Sodium 252.5, Carbohydrate 54.5, Fiber 0.5, Sugar 44.4, Protein 7
PIRATES PIE
Steps:
- Pre-heat the oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon and reserve the juice. Set aside. Melt the butter in a pan and cook the leeks and pepper until soft. Add the sweetcorn and flour, mix well. Cook for 1 minute. Blend the salmon juice into the vegetables and flour. Mix well then gradually add the milk, beating to make a smooth sauce. Flake the salmon into the vegetables and season to taste, Mash together the potatoes and cheese until smooth. Put the salmon into an ovenproof dish and spread the chosen sauce over this. Pipe or spoon the potato over and bake for 30 minutes Serve with peas, sweetcorn and tomatoes. Serves 4. Approx. 520 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
Nutrition Facts : Calories 462 calories, Fat 17.03145333132 g, Carbohydrate 44.9498511435432 g, Cholesterol 111.444730231128 mg, Fiber 5.13009057058749 g, Protein 34.2177481548641 g, SaturatedFat 6.73190277625646 g, ServingSize 1 1 Serving (415g), Sodium 718.401037077388 mg, Sugar 39.8197605729557 g, TransFat 2.51824441540652 g
PIRATE'S PIE
Steps:
- Pre-heat the oven. Drain the can of salmon and reserve the juice. Set aside. Melt the butter in a pan and cook the leeks and pepper until soft. Add the sweetcorn and flour, mix well. Cook for 1 minute. Blend the salmon juice into the vegetables and flour. Mix well then gradually add the milk, beating to make a smooth sauce. Flake the salmon into the vegetables and season to taste, Mash together the potatoes and cheese until smooth. Put the salmon into an ovenproof dish and spread the chosen sauce over this. Pipe or spoon the potato over and bake for 30 minutes Serve with peas, sweetcorn and tomatoes.
Nutrition Facts :
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- Heat the butter in a pan and cook the leeks and pepper till soft. Add in the sweetcorn and flour, mix well. Cook for 1 minute. Blend the salmon juice into the vegetables and flour. Mix well then gradually add in the lowfat milk, beating to make a smooth sauce. Flake the salmon into the vegetables and season to taste, Mash together the potatoes and cheese till smooth. Put the salmon into an ovenproof dish and spread the chosen sauce over this.
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- Bend Loaf Pan Into Hull. Pinch the midpoint of one of the shorter edges and bow outwards. This will be the bow (front) of our boat. Turn the boat over and work the underside of the bow, removing the rounded rectangular profile with a hydrodynamic shape of a privateer schooner.
- Lining the Boat. Parchment paper allows the dough to take the shape of the tin lining, but not get stuck on the sides. This will keep your boat looking perfect when it comes out of the boat pan.
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