This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Easy Beef Pot Pie
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- #29596
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup chopped onion
2 tablespoons butter
2 cups cooked beef, cut into 1/2" pieces
1 cup frozen peas and carrots, cooked
1 cup diced cooked potatoes
1 cup beef gravy, leftover or purchased
1/4 cup butter
1 1/2 cup flour
1 cup grated Cheddar cheese
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cup milk
directions
In a skillet over low heat, melt 2 tablespoons butter; add onions and saute until onions are tender, about 4 minutes. Combine onions with chopped beef, cooked peas and carrots, potatoes, and gravy; set aside.
Melt 1/4 cup butter in bottom of 8-inch square baking dish in 350 degrees F oven.
Combine flour, cheese, sugar, baking powder, salt, and milk in mixing bowl. Stir until blended. Pour into baking dish, then beef mixture over the batter. Do not stir.
Bake the beef pie for 55 to 65 minutes, until crust is browned and filling is bubbly.
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nutrition data
808 calories, 47 grams fat, 58 grams carbohydrates, 38 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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