How To make Frango Mint Pie
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1 c Butter
2 c Sugar, confectioner's
-(sifted) 4 oz Chocolate, unsweetened
4 Eggs
3/4 t Peppermint extract
2 t Vanilla extract
10 Vanilla wafers,
-crushed Beat the butter and sugar in a large bowl until light and fluffy. In the top of a double boiler, melt the chocolate. Add to the butter-sugar mixture and beat thoroughly. Add the eggs one at a time, beating well after each egg, until well blended. Fold in the peppermint and vanilla. Line the pie tin with the vanilla wafer crumbs (buttering the pie tin makes them stick to the side a little better). Pour in the filling. Refrigerate for two hours. NOTES: * Decadent chocolate mint pie -- One of the things that is memorable about Marshall Field's department store in Chicago is their "Frango chocolate mints." This pie captures the flavor perfectly. I got the recipe from Malcolm Slaney, who "found it in a cookbook when [he was] attending Kayak School in Oregon." * This recipe fills a shallow 8 inch pie tin; add 50 percent to everything to fill a 9-inch pie tin. * If you're not very good at pie crusts (I'm not), feel free to use a pre-formed graham cracker crust. The chocolate and mint flavors predominate, no matter what crust you use. * This is serious decadence! The first time I made this, I stopped several times in disbelief of just what I was doing. Enjoy! : Difficulty: moderate (melting chocolate is tricky). : Time: 30 minutes preparation, several hours chilling. : Precision: measure the ingredients. : Chris Kent : Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif., USA : kent@decwrl.dec.com -or- decwrl!kent : Copyright (C) 1986 USENET Community Trust
How To make Frango Mint Pie's Videos
Frango Milk Chocolate Sea Salt Caramels
Frango Milk Chocolate Sea Salt Caramels
Jamie's Quick Chicken & Mushroom Pie
This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Perfect with greens and mash, it's a great winter warmer. Jamie's here to show you every step of the way.
This speedy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 92-93 of Jamie's 30 Minute Meals book.
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Mint Trio Chocolate Cookies–A Frango Original Recipe.
This decadent chocolate cookie recipe is the perfect way to celebrate 100 years of Frango with friends and family. See full recipe below.
Frango Mint Trio Chocolate Cookies
Yield: 36 cookies
Bake at 375° for 8-9 minutes
WHAT YOU'LL NEED
• 1 ½ sticks of butter, softened
• 3 eggs
• 1 tsp vanilla
• 1 ½ cups of brown sugar, packed
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 ½ tsp instant espresso
• 1 tsp baking soda
• 1 tsp salt
• 36 Frango® Mint Trio pieces, halved lengthwise. (Reserve tops for topping baked cookies, roughly chop bottom pieces for batter)
INSTRUCTIONS
1. Preheat oven to 375°.
2. Combine flour, cocoa powder, baking soda, salt and instant espresso. Whisk gently. Set aside.
3. In a stand mixer, mix butter and brown sugar until fluffy.
4. Add eggs one at a time, mixing between additions.
5. Mix in vanilla.
6. Mix in flour mixture, adding slowly until combined. Batter should look thick and fudge-like. Do not over mix.
7. Fold in the roughly chopped Frango bottom pieces.
8. Scoop rounded tablespoons of cookie dough onto parchment-lined cookie sheets, allowing room for spreading.
9. Bake at 375° for 8-9 minutes for a soft, chewy cookie. Slide parchment onto cookie rack to cool.
10. Top baked cookies with Frango® Mint Trio tops.
• CHICAGO VERSION: Top immediately
• SEATTLE VERSION: Cool 2-3 minutes before topping
Allow chocolates to cool completely before storing in airtight containers.
Order your Frango Chocolates today at FRANGO.COM and share your photos with us, #FrangoChocolate.
How To Bake A Beef Pastelle Pie | Foodie Nation
Christmas is right around the corner. No need to pull out the pastelle press because we’re making Beef Pastelle Pie! This one’s a special request by Chef Jason who will say ‘see you later’ to the Foodie Nation fam soon. He'll make a few more recipes with us before his farewell though, so stay tuned because they’re GOOD:
Yield: 15 (3 Oz) Portions
INGREDIENTS
For the Filling:
2 Tbsp Vegetable Oil
3 Tbsp Minced Onions
1 Tbsp Minced Garlic
2 Tsp Pimento Pepper/Jalapeños, minced
1 Lb Minced Beef, or Chicken, Pork, Lamb
3 Tbsp Minced Chives/Scallions
1 Tsp Fresh Thymes Leaves, minced
3 Tbsp Tomato Paste
2 Tbsp Bar B Que Sauce
1 Tbsp Soy Sauce
¼ Cup Chopped Olives
Salt/Black Pepper to taste
For the Pastelle:
3 Cups Milk
3 Cups Water
3 Oz Butter, melted
2 Tbsp Vegetable Oil
1½ Tsp Salt
1 Tsp Black Pepper
1 Tsp Garlic Powder
3 Cups Cornmeal Flour
¾ Cup Cheddar Cheese
METHOD
1. Place a medium sized skillet over high heat and add the vegetable oil. Sauté the minced onions, garlic and pimentos for 2 minutes. Add the minced meat, chives and thyme leaves and cook until meat turns a slight grey and become grainy in pot, about 5 minutes.
2. Reduce heat to medium and add the tomato paste, bar b que sauce and soy sauce. Stir to combine and place in the olives.
3. Cook covered for 8 minutes then remove lid and let simmer additionally for 5 minutes. Season with salt and black pepper to taste and remove from heat. Set aside.
4. Preheat the oven to 350 degrees F.
5. Grease lightly a 12 x 9 inch baking dish with Vegetable Oil.
6. To make the pastelle dough, place a medium sauce pan on medium heat and add all the ingredients for the dough except the cornmeal flour and cheese. Bring mixture to a light simmer where small bubbles break the surface of the liquids then slowly whisk in the cornmeal flour into the warm liquids.
7. Reduce heat to low then switch over to a rubber spatula as mixture becomes thicker and continue folding and mixing for a further minute. Remove pan from heat.
8. When still pliable, divide the dough in half and place half of it into the greased tray and press out until it covers the surface to about ¼ inch thick.
9. Place the minced beef filling atop the layer of cornmeal dough evenly then gently press out the remaining cornmeal dough over the minced beef to cover it and encase.
10. Sprinkle cheese over the top layer and place in the oven to bake for 45 - 50 minutes.
11. Let cool for 10 – 15 minutes before cutting and serving.
Beef Pastelle Episode:
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Recipe for delicious dinner, potatoes with minced meat, very easy to prepare
Recipe for delicious dinner, potatoes with minced meat, very easy to prepare even for an inexperienced housewife. the recipe for a delicious dinner is something that will help you to simply and deliciously cook potatoes with minced meat for your loved ones. our recipe is very easy to cook, take a potato with minced meat and start watching our video, it will help you cook very tasty.
Turn on subtitles and watch in your language
You will need:
potatoes 8 pc
onion 1 pc
cheese 100 g
minced meat 400 g
salt 1 ts
dry garlic 1 ts
black pepper 1/2 ts
paprika 1 ts
tomato paste 5 ts
butter
dill
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Torta de frango com queijo pronta em 10 minutos! Receita Fácil
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Ingredientes:
350 g de peito de frango temperado cozido e picado
1 cebola média picada
100 g de milho verde cozido
100 g de requeijão
1 colher de chá de temperos secos
1 colher de chá de alho em pó
200 g de queijo muçarela ralado
200 g de creme de leite
Azeite de oliva a gosto
Para massa:
3 gemas de ovo
Meia colher de chá de sal
1/3 de xícara de óleo
Meia xícara de leite
Meia xícara de farinha de trigo
1 colher de chá de fermento em pó
3 claras de ovo
1 pitada de sal
80 g de queijo muçarela ralado