1 tsp. peppercorn or 1/4 tsp. pepper
6 whole cloves
1 bay leaf
6 potatoes, peeled and quartered
6 carrots, halved lengthwise
1 med. head cabbage, cut into 6 wedges
Preparation time: 30 minutes
Cooking time: 35 minutes
Yield: 8 to 16 pastries
12 ounces lean ground lamb or ground beef
1 medium onion, chopped
3/4 teaspoon Worcestershire sauce
Salt, freshly ground pepper to taste
1-2 tablespoons beef broth or stock
Pastry for a double-crust pie
1 egg white, frothed lightly with a fork
1. Cook meat until it is no longer pink; drain thoroughly and add onion, Worcestershire sauce, salt, pepper and just enough stock or broth to moisten the mixture.
2. Heat oven to 350 degrees. Roll pastry on a floured board to a 1/8-inch thickness. Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.
3. Spoon filling onto the bottom half of each circle; fold over and crimp edges tightly. Brush lightly with egg white and cut three slashes in top of each.
4. Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve hot.
Ben has already posted a sauteed brussels sprout recipe; here is another one. This comes from 101 Cookbooks.com.
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact.
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. Serve immediately.
Don't these sound delicious?
3-4 tart apples
2/3 cup melted butter
2/3 cup sugar
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 cup milk
1/2 cup sifted all-purpose flour
1/4 tsp salt
Peel and core apples. Slice thin and saute in 1/3 cup butter for 5 minutes. Mix 1/3 cup sugar and spices and add to apples. Cover & cook 10 minutes. Cool. Mix eggs, milk, flour & salt. Beat with rotary beater for 2 minutes. Heat 1 tablespoon butter in 10-in ovenproof skillet. Pour batter into pan. Bake in preheated oven (450) for 15 minutes. Lower heat to 350 and bake for 10 minutes. Remove from oven and spoon 2 tablespoons melted butter over surface. Sprinkle with 2 tablespoons sugar. Spread apple mixture over half the surface; fold in. Spoon 2 tablespoons melted butter over top; sprinkle with 2 tablespoons sugar.
The recipe originally recommended puncturing the pancake as it puffs up in the oven. I like puffy pancakes, so I have eliminated that step.
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (8 fl. ounces/240 ml.) whole milk
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon pure almond extract
8 ounces (2 sticks/225 grams) unsalted butter, at room temperature
2 cups (14 ounces/400 grams) granulated sugar
4 large egg yolks
4 large egg whites
1/8 teaspoon cream of tartar
Cream the butter, add the sugar gradually and beat well. Add egg yolks and flavorings. Sift together the dry ingredients and add to sugar mixture alternately with milk, beating well after each addition.
Beat the egg whites with the cream of tartar. Fold gently into the cake batter.
Pour into cupcake tins that are lined with cupcake papers. (After putting the papers into the cups, spray the flat top surface of the tin with nonstick cooking spray to make the cupcakes easier to release from the pan).
Bake at 350 for 21-23 minutes. Cool on racks. Frost with a buttercream frosting of your choice.