1 - 10 of 47 for tourtiere

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Saute pork with onion, celery and garlic until meat is browned and vegetables are soft, stirring occasionally. Blend in parsley, celery leaves, and ...

Cut up potatoes; cook in boiling water 20 minutes. Drain; mash. Brown pork; drain off fat. Stir in the rest of the ingredients, 1/2 tsp. salt and 1/4 ...

Combine all ingredients and cook over low heat for one hour, stirring occasionally. Remove from heat and add 1/2 cup finely crushed saltines. Mix ...

Stir and cook meat and 1 onion, chopped for about 1 hour in large kettle. Salt and pepper while cooking. Boil potatoes and 1 onion separately. When ...

Combine all ingredients ... escape and brush with egg glaze. Bake the tourtiere in a preheated 375 degree oven for 40-50 minutes or until crust is browned.

OR: Line 8-inch pie plate with pastry. Set aside. Combine pork, salt, pepper, cornstarch and choice of seasoning, mix in skillet. Cook, stirring, ...

Cook potatoes in boiling water. Drain and mash. Brown beef and pork, drain fat. Stir in next 5 ingredients. Season with salt and pepper to individual ...

Combine ingredients and cook for 25 minutes. When cool, pour into a pie plate lined with pastry. Cover with pastry and bake in hot oven (450 degrees) ...

Makes 8 servings. Tourtiere is a pie ... over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under.

Mix with ice water. It makes 2 pastries for 2 pies. 2 or 3 onions Lean meat, veal, be added Salt and pepper

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