Ingredients :
- One 9-inch graham cracker pie crust.
- 3 medium egg yolks.
- 14 oz of sweetened condensed milk.
- ½ cup of fresh lemon juice.
- Yellow food coloring.
- Whipped cream, for garnishing.
- Lemon slices, for garnishing.
Directions :
- Preheat your oven to 325°F (160°C).
- Beat the eggs with the condensed milk, lemon juice and yellow food coloring.
- Pour the mixture into the pie shell; then bake for 30 minutes.
- Allow to cool, then chill before serving garnished with whipped cream and lemon slices.
Ingredients :
- Nine-inch pie shell, baked.
- 4 cups of strawberries.
- 1 cup of water.
- 1 cup of sugar.
- 3 tablespoons of cornstarch.
- 2 tablespoons of white corn syrup.
Directions :
- Boil together the water, sugar, cornstarch and white corn syrup.
- Cook until the mixture begins to thicken.
- Allow to cool.
- Once cooled, add strawberries and pour into the baked pie shell.
- Chill, then serve.
Ingredients :
- 1 lb of scrubbed boiling potatoes.
- 6 cloves fresh garlic, sliced finely.
- 1 cup of milk.
- ¼ cup of breadcrumbs.
- 3 tablespoons of grated parmesan cheese.
- 3 tablespoons of butter.
Directions :
- Preheat your oven to 380°F (180°C).
- Slice potatoes thinly.
- Butter a 9-inch pie plate.
- Arrange a layer of potatoes, garlic slices, parmesan and slices of butter.
- Repeat using the rest of the ingredients (other than the milk), saving some of the cheese and the butter.
- Heat the milk and pour over top of the potatoes.
- Top with bread crumbs and remaining cheese and butter.
- Bake for 1 hour, until the potatoes are tender and top has turned golden brown.
INGREDIENTS:
- 1 can cream of mushroom soup
- 1 lb. hamburger
- 1/4 c. finely chopped onion
- 1 egg, slightly beaten
- 1/4 c. bread crumbs
- 2 tbsp. chopped parsley
- 1/4 tsp. salt
- Dash of pepper
- 2 c. mashed potatoes
- 1/4 c. shredded mild cheese
- Bacon crumbs
DIRECTIONS :
- Mix thoroughly 1/2 can soup, beef, onions, eggs, bread crumbs, parsley and seasoning.
- Press firmly into 9 inch pie plate.
- Bake at 350 degrees for 25 minutes.
- Spoon off fat. Frost with potatoes, top with remaining soup and cheese.
- Bake 10 minutes.
- Top with bacon if desired.
INGREDIENTS :
- 1 kg (2 lb 2 oz) lean ground beef
- 1 red pepper
- 1 yellow pepper
- 1 medium carrot
- 1 medium onion
- 2 garlic cloves
- 3 Tbsp. tomato paste
- about 1/3 cup water (about 80ml)
- oil for cooking
- 1 Tbsp red chili powder, or more to taste
- 1 Tbsp sweet paprika powder
- 1 tsp. ground cumin
- 1 tsp. salt (or to taste)
- freshly ground black pepper
METHOD :
- Chop up all the vegetables quite finely. If you have kids or picky adults to feed, using yellow and red peppers sort of disguises them better than using green peppers, though those work just as well.
- Heat up a little oil in a large frying pan over high heat. Sauté all the vegetables until limp - don’t let them burn though. Add the ground beef, and sauté until browned. Add the tomato paste and water and stir.
- Clear a little space in the pan and add the spices; sauté a bit to bring out the aromas. Stir into the meat. Season with salt and pepper. Tip: Let a little bit cool down to room temperature before tasting, to make sure it will be good when cooled and packed in bentos.
- To freeze, let cool and divide into portion sizes of your choice in plastic bags or containers. This will keep in the freezer for a month or so.
