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hudsonsinaf
True Blue Farmgirl
1846 Posts
Shannon
Rozet
Wyoming
USA
1846 Posts |
 Posted - Mar 20 2019 : 3:39:31 PM
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I'm pretty sure I mailed out my Bakeover recipes way back when we did our swap, but I never applied for my badge, so I am writing them out for everyone on here :)
Chicken Pot Pie Bakeover
In two bakeover pans cook the following, dividing ingredients between the two pans... Cook diced onion, 1 cup sliced mushrooms, 3/4 C chopped celery, 1/2 cup diced carrots, clove of garlic, and a chopped red pepper in 2T butter, until tender, about 4-5 minutes. Add 1/3 C all purpose flour, poultry seasoning, salt, pepper, and dried thyme (seasoning to taste). Cook, stirring, for another couple minutes or until flour slightly browns. Add 1 3/4 C chicken broth and 1C half and half (or whole milk, be it cow or goat). Cook and stir until thickened and bubbly. Add in cooked and shredded chicken (we cook a whole chicken, debone it and shred it), and 1 C peas. Then in a bowl make the MJF pie crust. Divide it between the two pans covering the ingredients and bake until browned, per instructions (we use the GF pie crust recipe).
Veggie Bakeover, topped with Poached Eggs & Hollandaise Sauce
Saute a mixture of vegetables (we used peppers, mushrooms, zucchini, onions, and garlic). Cover with canned biscuits. Make per directions. Once cooked, pull out, flip, and top with poached eggs and hollandaise sauce.
Peach Bakeover
Between two bakeover pans, divide three quarts of peach pie filling. Heat up until bubbly. In a bowl, make MJF pie crust. Divide and cover the two pans with the pie crust. Bake per instructions.
Taco Cheese Pasta Bakeover
In each bakeover pan, brown a pound of ground beef. Meanwhile, make 8-9 servings of macaroni and cheese. Once meat is browned, add a packet of taco seasoning. Then split the macaroni and cheese between the two pans. Stir in 1.5 cups of frozen corn, per pan. in a separate bowl, mix ingredients for Jalapeno Cheddar Cornbread. Divide over bakeover pans and bake per instructions.
Southwest Beef Bakeover
Ingredients:
• 1 beef chuck shoulder pot roast or bottom round rump roast, boneless, 3 to 3-1/2 pounds
• 1 medium onion, quartered
• 3 cloves garlic, peeled
• 3/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sweet corn, frozen, thawed
• 1 cup chopped tomatoes
• 2 tablespoons chopped fresh cilantro
• 1 quart salsa, divided
Cut roast into 4 even pieces. Place onion and garlic in a 4-1/2- to 5-1/2-quart slow cooker, and top with the roast. Add water, salt and pepper. Cover and cook until beef is fork-tender – 5 to 5-1/2 hours on high, or 9 to 9-1/2 hours on low. Remove and cool roast slightly. Shred meat and divide between two bakeover pans. To each pan, add two cups of salsa. In a separate bowl, make biscuit mix. Divide over the two bakeover pans and bake per directions. Meanwhile, in a medium bowl, mix together the corn, tomatoes, cilantro and 1/4 cup salsa. Once you flip the bakeover, add the salsa on top and enjoy.
Machaca Bakeover
3 lbs. boneless shoulder beef chuck roast
salt for seasoning
pepper for seasoning
4 tbsps bacon drippings or vegetable oil
1 cup beef stock
1 medium onion, diced
2 cloves garlic, minced
1/2 cup water (if using pressure cooker)
3 small tomatoes, diced
1/2 cup (2 large) roasted green chiles, peeled, seeded, and diced
1 tbsp fresh lime juice
Season the beef on all sides with salt and pepper. Heat 2 tablespoons of the fat over high heat in large pot. Sear the meat on all sides until browned. Reduce the heat to low and pour the beef stock over the meat. Add half of the onion and half of the garlic. Cover the pot with a lid and simmer for 75 minutes or until tender and falling apart.
Remove the meat and reserve the cooking liquid. Shred the beef with your fingers, two forks, or a food processor fitted with a plastic dough blade. I like to discard the excess fat and connective tissue during this process. In a pan or skillet, heat the remaining 2 tablespoons of fat over medium heat and sauté the rest of the onion and garlic until it becomes soft. Add the meat and sauté until well-browned. This takes about 10-12 minutes. Scrape the bottom of the pan every minute or so to allow the beef to brown and crisp in places, but not burn. Stir in the cooking liquid, tomatoes, chiles, and lime juice. Reduce the heat to low and cook for 25 minutes until most of the liquid is gone, but the beef is still moist. Season with salt and pepper to taste. Makes about 6 cups of shredded beef. Take this shredded beef and put it in your bakeover pans. In a separate bowl, make cornbread mixture. Divide over the bakeover pans. Bake per instructions. Serve topped with diced tomatoes, peppers, shredded cheese, and salsa.
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~ Shannon, Sister #5349
Farmgirl of the Month January 2016
http://hudson-everydayblessings.blogspot.com/ |
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Bakeover Recipes
