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Photo by Denise D

Cooking Level: Intermediate

Home Town: Lincoln Park, Michigan, USA
Living In: Wyandotte, Michigan, USA

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Denise D is looking for: (10 recommendations)
My Mom and Gram are coming home to Michigan from Florida. I'd like to make a couple of meals that my Mom can just heat up. My Mom has to do all of the driving. My Gram doesn't like spaghetti and my Mom doesn't care much for pork. Any ideas?

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Last updated: May 3, 2012 6:38 am
Posted: May 2, 2012 10:09 am
 
Commented by: Don
May 2, 2012 10:18 am
Hi, these any use?. cheers. Shepherd's Pie (Or if using Beef Mince - Cottage Pie) 2 tbsp Extra Virgin Olive Oil 750g/1 ½ lbs minced Lamb or Beef 45g/1 ½ oz Pancetta (or unsmoked bacon) - finely chopped 1 clove Garlic - finely chopped 1 large Onion - finely chopped 1 Carrot - finely diced 2 Bay Leaves 4 sprigs fresh Thyme 1 tbsp Plain Flour 1 x 400g/14oz tin Tomatoes - chopped 4 tsp Worcestershire Sauce or to taste 300ml/10fl oz Lamb (or Beef) Stock Salt and freshly ground Black Pepper For the Mash 700g/1 ½ lbs Potatoes - peeled and sliced 55ml/ 2 fl oz Milk or as required 75g/2 ½ oz Butter 1 Egg - lightly beaten Cheddar Cheese - grated - for the topping Preheat the oven to 200C/400F/Gas 6; Heat the oil in a large pan, add the pancetta and cook, stirring occasionally, over a gentle heat for some 3 to 4 minutes until the pancetta is golden but not crisp; Add the garlic, onion and carrot and continue to cook, stirring occasionally, for a further 5 minutes until soft; Add the flour and mix in well; Add the minced lamb and cook, stirring continually to break down, for about 5 to 6 minutes or so to brown, ensuring no lumps; Add the bay leaves, thyme, chopped tomatoes, Worcestershire sauce and stir; Add the stock and freshly ground black pepper; Bring to boil and let it simmer, stirring occasionally, for about 1 hour or so until sauce thickens a bit; Meanwhile, to make the topping, boil the potatoes in water until soft but still with some bite; Drain, dry out a little, mash with the butter, egg and milk and season with salt and pepper; Spoon the meat mixture into an ovenproof dish; Top with the mash; Sprinkle the grated cheese over the top of the mash and bake until the surface is bubbling and golden-brown.
http://allrecipes.com/personalrecipe/62598231/scottish-style-shepherds-or-cottage-pie/detail.aspx
Comments:
Don
Don
May 2, 2012 10:20 am
Catalan Style Baked Fish with Potatoes 600g potatoes - cut into 1/8" slices 1 clove Garlic - finely chopped 1 medium onion - finely sliced 60ml Extra Virgin Olive Oil 150g Tomatoes - sliced in very thin wedges 1kg Rosada /Turbot/Halibut/Tilapia/Cod steaks (or other firm flesh white fish) - 2.5cm thick 2tsp fresh Thyme - leaves only (or ½tsp dried thyme) 1½ tsp fresh rosemary - finely chopped (or ¼tsp dried rosemary) 2tsp fresh Oregano - finely chopped (or ½tsp dried Oregano) 2tbsp fresh Parsley - finely chopped 1 lemon - Juice only - to taste 150ml dry White Wine 1 or 2tbsp Dried Bread Crumbs Sea Salt and freshly ground Black Pepper - to taste Preheat the oven to 180c/350f/gas 4 Arrange the potatoes and onion in layers in a greased baking pan, sprinkling each layer with oil (a total of 3 tablespoons), garlic, salt, and pepper; Scatter the tomato wedges over the potatoes, cover tightly with foil, and bake for some 45 minutes or so, or until the potatoes are almost tender; Meanwhile, sprinkle the fish steaks on both sides with a little salt and let sit; Place the fish over the potatoes, brush the fish with about 1 tablespoon oil, sprinkle thyme, rosemary, oregano, parsley, and lemon juice over the fish and potatoes; Pour in the wine; Dust the fish with bread crumbs and cook until the fish is just done, about 15 minutes, basting several times. 
http://allrecipes.com/personalrecipe/62598235/catalan-style-baked-fish-with-potatoes/detail.aspx
 
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May 2, 2012 1:58 pm
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