Best Ranch Cumberland Pie Rsc Recipes
CUMBERLAND PIE
This is a very tasty comfort food dish. You can prepare it the day ahead, put the potatoes on the day you are cooking it, Bake in 350°F oven for 1/2 hour and then broil as noted in the recipe.
Provided by Bergy
Categories Potato
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the beef in the 1 tsp of bacon fat over medium heat until half cooked.
- Add the onion, carrot, mushrooms and the celery coated in the flour.
- Saute until the veggies are just beginning to soften.
- Reduce heat to a simmer and add the beef broth, Worcestershire, marmite, pepper and tarragon. Mix well.
- Put a lid on the pan; simmer 45 minutes, stirring occasionally. Add bacon.
- Meanwhile mash the potatoes with 1/2 cup cheddar cheese.
- Add salt and pepper and a bit of butter is you wish.
- Transfer the meat mixture to a 4-cup casserole dish.
- Spread or pipe the potatoes over top.
- Sprinkle with the remaining cheese and a bit of paprika.
- Broil until the cheese is bubbly and the top is brown.
- Serve with salad and crusty rolls for an easy supper.
Nutrition Facts : Calories 511.5, Fat 25, SaturatedFat 10.9, Cholesterol 104.4, Sodium 926.2, Carbohydrate 34.8, Fiber 4.8, Sugar 6.8, Protein 39.2
MAPLE VINAIGRETTE
A simple and tasty vinaigrette for your salads. This vinaigrette was part of a RSC recipe entry. Makes easily enough for 4 large salads
Provided by Jubes
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil.
- Set aside until ready to use.
- Whisk the vinaigrette before pouring some over each salad.
Nutrition Facts : Calories 270.3, Fat 27.2, SaturatedFat 3.7, Sodium 97.2, Carbohydrate 7.3, Fiber 0.2, Sugar 6.1, Protein 0.2
RANCH EGG PIE (QUICHE-STYLE)
Butter-flavored crackers make a delicious crust for this Ranch dressing-style quiche. Go easy on dressing mix or pie will be too salty! Prep time doesn't include cooling pie shell. With my modifications, from America's Favorite Casseroles.
Provided by Caroline Cooks
Categories Savory Pies
Time 52m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In medium bowl, combine crackers and butter.
- Press crumb mixture evenly into 10" pie pan or quiche dish.
- Bake until golden about 7 minutes. Cool on wire rack.
- INCREASE oven temp to 425 degrees F.
- Sprinkle cheese over cooled pie crust.
- In medium bowl, whisk eggs until frothy; add cream, salad dressing mix, bacon, and onions.
- Pour mixture over cheese.
- Bake 15 minutes; REDUCE OVEN HEAT to 350 degrees F.
- Continue baking until knife inserted into center comes out clean, about 20 minutes.
- Cool for 10 minutes on wire rack before slicing.
SHEPHEDS, COTTAGE OR CUMBERLAND PIE
This was one of my favourite meals when I was a kid and I still love it now. Really comforting and satisfying traditional British food. I've tried other versions but this 1 with the carrots is my favourite. Serve with boiled cabbage or peas and plenty of gravy. Can also be made with lamb mince Yum! The recipe given is for shepherds pie. For cottage pie, add a sprinkling of grated cheese over the top before baking. For cumberland pie, add a sprinkling of breadcrumbs on top before adding the cheese but personally, I don't think it needs either of these. I'm a shepherds man through and through!
Provided by robd16
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the mince in the oil over a high heat until completely browned and broken down, add the onion half way through.
- Now add the carrots and the crumbled beef stock cube, mix well, add the Worcestershire sauce and the water along with the herbs and cook until almost all of the water has evaporated and the carrots are soft.
- Add the gravy granules and mix well. You should now have quite a thick mixture. You don't want it too thick so add a little more water if needed.
- Add salt and pepper to taste and put into an ovenproof dish.
- Top with the mash potatoes and bake in a preheated oven for about 30 minutes until browned on top.
RHUBARB CUSTARD BARS
I found this recipe in the May 2002 of "Cooking Light" magazine and it tastes anything but light. The recipe is quite easy its just time consuming due to the 3 steps but it is so worth it! My family loved this, Enjoy!
Provided by Mom2girls
Categories Bar Cookie
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Think of this recipe as 3 seperate parts.
- The instructions indicate crust, filling or topping.
- To prepare crust, mix flour sugar and salt in a bowl.
- Cut in butter until mixture resembles coarse meal.
- Press mixture into 9 x 13 pan coated with cooking spray.
- Bake at 350 for 15 minutes or until golden brown.
- My crust never got golden but I baked only for about 20 minutes.
- To prepare filling, combine flour, sugar.
- Add milk and eggs stirring with whisk until well blended.
- Stir in rhubarb.
- Pour mixture over crust.
- Bake at 350 for 40 min.
- or until set.
- Cool to room temp.
- To prepare topping, place sugar, cream cheese, and vanilla in bowl, beat with mixer at medium speed until smooth.
- Gently fold in whipped topping.
- Spread evenly over baked custard.
- Cover and chill at least 1 hour.
Nutrition Facts : Calories 235.9, Fat 8, SaturatedFat 4.8, Cholesterol 52.3, Sodium 122.9, Carbohydrate 37.2, Fiber 0.9, Sugar 26.6, Protein 4.6
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