¼ cup fresh cilantro (adventurer version of chili pie recipe)
¼ cup fresh mint (adventurer version of no-bake cheese pie recipe)
1 tbsp fresh ginger
2 yellow onions
6 green onions
2 celery stalks
2 tbsp lemon juice
Dry products section:
½ cup olive oil
1 tbsp chili powder (optional)
2 cans of 540 ml black beans
1½ cups chili sauce
1 tbsp sambal oelek (adventurer version of tao meatball recipe)
3 cups basmati rice
2½ cups prepared cornmeal (Adventurer's version of Mexican Shepherd's Pie recipe)
½ cup sugar
¼ cup rice vinegar
3 tbsp oyster sauce
3 tbsp soy sauce
½ cup bread crumbs
3 cups raw macaroni
1.5 liters of homemade or store-bought spaghetti sauce
1 cup sweetened condensed milk
A few drops of vanilla extract
2 rolls of Graham breadcrumbs
1½ cups strawberry pie filling
½ cup slivered almonds (adventurer version of the peach swirl recipe)
1 cup canned peaches
3 tbsp brown sugar
A pinch of nutmeg
1 tbsp cornstarch
Delicatessen section:
½ cup chopped prosciutto (Adventurer’s version of Mac and Meatballs with Bacon recipe)
Butchery section:
500g lean ground beef
900g lean minced pork
½ cup crumbled cooked bacon
Dairy products section:
3 eggs
2 cups shredded mozzarella cheese
1 cup shredded Tex Mex cheese
1½ cups cream cheese
¼ cup butter
Frozen products section:
2½ cups frozen corn kernels
4 9-inch pie crusts
450g of pie dough
3h
1h30
4 portions
Se congèle
Temper 1½ cups cream cheese.
Preheat oven to 375F.
Chop 2 yellow onions, 6 green onions, 2 celery stalks and set aside.
Grate 1 tbsp fresh ginger. Set aside.
Rinse and drain 2 cans of black beans. Set aside.
Beat an egg and set aside.
In a large skillet, heat 1 tbsp olive oil over medium-high heat and cook 500g ground beef, 2 chopped onions and 1 tbsp chili powder (optional) for 5 minutes, making sure to break up the meat well. Season with salt and pepper to taste.
Place the meat mixture in a large bowl and add the 2 cans of black beans and 1½ cups of chili sauce. Mix well and place half of this mixture in a deep baking dish to make the Mexican shepherd's pie. In the bowl, add to the meat and bean mixture, 1 cup of corn kernels. Mix well and set aside. It is at this stage that the adventurous can add ¼ cup of chopped fresh cilantro.
Line two 9-inch (23 cm) pie plates with two pie crusts and fill with the meat and bean mixture. Top with the other two pie crusts and press the edges well with your fingers or a fork to make sure it is sealed.
Brush the tarts with beaten egg and place in the oven for 25 minutes or until the tarts are golden brown.
Add 1½ cups corn kernels over the meat mixture in the deep pan and set aside.
In a large pot of boiling water, cook 3 cups basmati rice for 7 minutes or until rice is cooked. Drain and place 2½ cups cooked rice in the deep dish on top of the corn. Reserve remaining cooked rice to serve with Tao balls. At this point, the adventurous can substitute prepared cornmeal for the rice. Sprinkle 1 cup Tex Mex cheese over rice and bake for 10 minutes or until cheese is melted.
In a large pot, bring water to a boil and cook macaroni according to manufacturer's directions. Drain and set aside.
In a large bowl mix 2 lbs ground pork, 2 eggs, ½ cup bread crumbs, 6 chopped green onions, 2 chopped celery stalks, salt and pepper to taste.
Shape into balls about 2 tbsp. in size. Set aside.
In a deep skillet over medium-high heat, heat the oil and brown half the meatballs for 5 minutes, turning them regularly. Add 1.5 liters of spaghetti sauce and ½ cup of crumbled bacon, mix well and cook for another 5 minutes. This is where the adventurous can replace the bacon with ½ cup of chopped prosciutto.
Stir in cooked macaroni, mix well and place in a large baking dish. Sprinkle with 2 cups shredded mozzarella cheese and bake for 15 minutes or until cheese is melted.
In a deep skillet over medium-high heat, heat 1 tbsp oil and brown the remaining meatballs for 5 minutes, turning regularly. Add ½ cup sugar, ¼ cup rice vinegar, ¼ cup water, 3 tbsp oyster sauce, 3 tbsp soy sauce, 1 tbsp grated fresh ginger. Dilute 1 tbsp cornstarch in 2 or 3 tbsp water and add to the skillet. Mix well. This is where the adventurous can add 1 tbsp sambal oelek to the sauce.
Cook over medium-low heat for 10 minutes or until meatballs are cooked through. Serve with basmati rice.
Drain 1 cup canned peaches and cut into small cubes. Set aside.
Roll out 450g of pie dough to form a rectangle of approximately 20cm x 30cm.
Spread 3 tbsp brown sugar over the dough and spread the peaches.
Roll the filled dough onto itself, lengthwise.
Cut into 10 to 12 slices. Place slices in a non-stick rectangular baking pan.
Melt ¼ cup butter in microwave.
Sprinkle the swirls with a pinch of nutmeg and drizzle with butter. This is where adventurous types can garnish the swirls with ½ cup slivered almonds before placing in the oven.
Bake for 20 minutes or until swirls are lightly browned.
In a bowl, using an electric mixer, beat 1 cup sweetened condensed milk, 1½ cups tempered cream cheese and 2 tablespoons lemon juice until creamy and smooth.
Spoon the cheese mixture into the 2 graham crumb crusts.
Add ¾ cup of strawberry filling to each pie. This is where the adventurous can add ¼ cup of finely chopped fresh mint to the strawberry filling.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 rolling pin
1 electric mixer
1 wooden spoon
1 large deep skillet
1 large cauldron
2 rectangular baking molds
1 deep mold
Empty containers (storage or freezing)
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