Search For Beef Tender New York Steak 1 5 Lbs at Amazon

Hearty beef pot pie is a great meal to serve on a cold day or any time you want something that actually sticks to your ribs. You may add extra zing to this recipe by adding 1 big chopped onion and mix in 1/3 cup of red wine with the gravy.

1 pound sirloin steak, cubed

Salt and pepper to taste

1 (14 oz.) may beef broth

3 big carrots, cubed

1 cup frozen green peas, thawed

3 tablespoons cornstarch

1/3 cup water

2 (9-inch) refrigerator pie crusts

Directions

Preheat oven to 350 degrees.

In a saucepan over medium high heat, brown the pieces of meat on all sides. Pour in sufficient water to closely cover the meat. Bring to a boil and reduce heat. Simmer meat until it falls isolated without apparent effort (about 2 to 3 hours). Place meat in a big bowl. Slightly shred the meat and season with salt and pepper to taste.

In a 2-quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes).

When the carrots and potatoes are done, transfer to a huge mixing bowl and combine with the beef. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and beef.

Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes.

Line a 9-inch pie plate with one of the pie shells following package directions. Spoon the beef mixture into the pie crust. Pour the gravy on top. Cover with remaining pie crust.

Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.

=> Hamburger Pie Recipe: All American Hamburger Pie

This recipe is an American favorite. We love hamburgers, so making a pie out of our favored meat sandwich is a winning idea. To give this recipe a richer flavor, you may alternate 1 may of mushroom soup for 1 may of tomato soup.

4 potatoes

1 pound lean ground beef

1 onion, chopped

2 (10.75 oz.) cans condensed tomato soup

1 (15 oz.) may green beans, drained

1 cup cheddar cheese, shredded

Directions

Preheat oven to 350 degrees.

Bring a big pot of salted water to a boil. Peel and quarter the potatoes and put into boiling water; cook for 15 minutes, or until tender. Drain and mash. Set aside.

In a huge skillet, cook ground beef and onion over medium high heat until the beef is brown; drain. Stir in the tomato soup and green beans.

Pour mixture into a 9×13-inch baking dish. Mound the mashed potatoes around the meat mixture (do not cover meat). Sprinkle cheese on top of the potatoes.

Bake for 30 minutes, or until potatoes are golden.

=> Cheeseburger Pie Recipe: Easy Cheeseburger Pie

Cheeseburger, cheeseburger, cheeseburger! Need I say more?

1 pound ground beef

1 onion, chopped

2 cloves garlic, minced

1 tomato, sliced

1/2 teaspoon garlic salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 cup shredded cheddar cheese

1/2 cup buttermilk baking mix

1 cup milk

2 eggs

Directions

Preheat oven to 400 degrees. Grease a 10-inch deep dish pie plate.

In a huge skillet, cook beef, onion and garlic over medium heat until beef is brown; drain. Spread beef mixture into the pie plate.

Sprinkle beef with salt, pepper and oregano. Arrange tomato slices on top of meat. Sprinkle cheese on top.

In a little bowl, combine together the baking mix, milk and eggs. Pour over cheese.

Bake for 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.

=> Hamburger Pie Recipe: Corn Bread Hamburger Pie

This is a nice variation on the basic hamburger pie recipe. The cornbread mix adds a nice sweetness and mixes very well with the other ingredients. For an extra treat, add 1 may of creamed corn to the cornbread mix.

1 pound ground beef

1 medium onion, chopped

1 medium green pepper, chopped

1 (10.75 oz.) may condensed tomato soup, undiluted

1/4 cup salsa

2 tablespoons ketchup

1 tablespoon steak sauce

1 (8.5 oz.) package corn bread/muffin mix

Minced fresh parsley (optional)

Directions

Preheat oven to 400 degrees.

In a big oven proof skillet, cook the beef, onion and green pepper over medium high heat until meat is brown; drain. Stir in the soup, salsa, ketchup and steak sauce.

Prepare the cornbread batter according to package directions; let stand for 2 minutes. Spoon batter over beef mixture. Bake for 15 minutes or until corn bread is lightly browned. Garnish with parsley.

From the Back Cover
NIBBLES AND NOSHES

Falafel, fritters, and the Four Seasons’ Salmon Rillettes. Grandma Dora’s Chopped Liver and Lupe’s savory Empanadillas. Steamed pork dumplings, a caviar primer, smart cocktails by the borough. SOUP AND BREAD Mai Loan Bass’ Vietnamese Sweet and Sour Soup and Spring Street Prosciutto Bread. Lord & Taylor’s Scotch Broth and West Indian Coco Bread. Plus Eli’s Orwasher’s, and the return of the neighborhood bakery. MAIN STREET MEATS The “21″ Club Burger. The New Your steak. June Bobb’s Garlic Pork, and Leg of Lamb with Oregano Potatoes. And oh, the brisket! CHICKEN TOWN Andre Soltner roasts it, Laurie Colwin bakes it, Mrs. Pearl Colwin cacciatories it, Yvonne “Lola” Bell fries it, Mrs. Hathansel paprikashes it, Allan Vernon jerks it, Kaneeze Fatima tandooris it, and Carmen Luisa Reyes turns hers into soulful Arroz con Pollo. SEAFOOD Grand Central Oyster Bar’s classic Oyster Pan Roast. The talent of Gilbert Le Coze and his Shellfish Stew. Anne Rosenweig’s signature Lobster Club Sandwich and Ed Bradley’s spicy Shrimp Creole (takes less than 60 minutes). VEGETABLE SOPHISTICATION Edna Lewis’ Greens and Marvelous Marrakesh Carrots. Abyssinian Baptist Church’s Slow Cooked Green Beans and Union Square Caf,’s Mashed Turnips with Crispy Shallots. THE WAYS TO LOVE PASTA From lasagne to pastisio, pierogi to wonton, pad Thai to cold sesame noodles. With Puttanesca a la Andy’s Colonial Tavern, Turkey Day Spaghetti Carbonara, and Horn & Hardart’s Baked Macaroni and Cheese. 63 SPECTACULAR ENDINGS Sally Deitz’s Outrageous Chocolate Cake. Junior’s Cheesecake, Lindy’s Cheesecake. That famous Carrot Top Cake. Le Cirque’s CrSme Brulee and Greek Diner Banana Cream Pie, the pie that reaches the sky. PLUS hundreds of photographs, walking tours, buying goods tips, cooking hints, feature stories, anecdotes, and where-to-find-its throughout. CITYMEALS-ON-WHEELS In the unfeigned spirit of a community cookbook, a percentage of the royalties earned by this book are donated to CityMeals-on-Wheels.

MOLLY O’NEILL The Damon Runyon of the New York feed world, Molly O’Neill is feed columnist for The New York Times Magazine. She spend five years on THE NEW YORK COOKBOOK.

About the Author
The Damon Runyon of the New York feed world, Molly O’Neill is feed columnist for The New York Times Magazine. She expended five years on The New York Cookbook.

Excerpt. © Reprinted by permission. All rights reserved.
Confessional Chili

David Durk, whose career in law enforcement has spanned 23 years and included a stint as the collaborator of the widely known and esteemed Frank Serpico, purports to have served this atomic chili to tight-lipped prisoners and potential informers, some of whom he claims “would never talk to a New York Cop.” How soon after consumption did they commence gabbing? “Immediately,” he laughs.

2 to 3 huge onions, chopped

4 huge garlic cloves, minced

3 to 4 little Indian green chiles, chopped, or 4 jalapeno chiles, chopped (including the seeds), or 3 tablespoons extra-hot ground dried chiles

3 tablespoons peanut oil

3 pounds lean chopped sirloin

Kosher salt and freshly ground black pepper, to taste

1 tablespoon ground coriander

3 tablespoons ground cumin

1 teaspoon dried thyme leaves

1 teaspoon dried Greek oregano

2 cans (28 ounces each) imported Italian whole plum tomatoes

4 bay leaves

2 cans (16 ounces each) pinto beans, rinsed and drained

1 bunch cilantro or Italian (flat-leaf) parsley, rinsed and chopped.

1. In a big heavy pot or Dutch oven over medium heat, sautS the onions, garlic, and chiles in the oil until the onions are translucent, 5 minutes.

2. Crumble the chopped sirloin over the top of the vegetables. Season with salt and pepper; stir in the coriander, cumin, thyme, and oregano. Cover and cook until the meat is cooked through, with regards to 7 minutes.

3. Pour the tomatoes into a little bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer (a covered pot with yield a thicker chile), and simmer until the flavors are well married, in regards to 30 minutes.

4. Stir in the pinto beans and simmer, covered, for 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.

Serves 8 to 10

Subhir’s Aloo Parantha

Subhir Seth learned to make this bread in the Khyber Pass on the border of West Afghanistan and North Pakistan. He recommends serving it as a primary course with cumin-flavored yogurt for dipping.

BREAD

3 ½ cups whole wheat flour

1 tablespoon vegetable oil

½ teaspoon salt

STUFFING

1 pound potatoes

1/3 cup minced fresh cilantro

teaspoon gound cumin

1 tablespoon minced fresh ginger

teaspoon salt

COOKING

About 1 cup vegetable oil

1. To make the bread: Combine the flour, vegetable oil, salt, and 1 ½ cups water in a big bowl. Knead to make a smooth dough, regarding 5 minutes. Divide the dough into 10 equivalent balls. Place the dough on a tray and set apart to rest in a cool place while you make the stuffing.

2. To make the stuffing: Boil the potatoes in salted water until soft, 30 minutes. Drain and concede to cool slightly.

3. Peel the potatoes, then rice or mash them by hand in a bowl. Stir in the cilantro, chile, cumin, ginger, and salt. Divide the mixture into 10 equivalent balls.

4. Use your finger to make a deep indentation in each of the dough balls. Place some of the stuffing in each and seal the dough over the stuffing. On a lightly floured board, use a rolling pin to gently flatten each stuffed dough into an 8-inch disk.

5. To cook: Place a griddle or cast-iron skillet over medium heat and coat with 1 tablespoon of the oil. When the oil is hot, place 1 bread in the pan and fry for 1 minute on each side. Sprinkle the bread with further and added oil and fry for another minute on each side. Continue frying the breads one at a time, with further and added oil. Srve immediately.

Makes 10 paranthas

New York is Americaís kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia’s Ribs, plus Edna Lewisís Greens and Mrs. Kornick’s Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times feed writer Molly O’Neill, here are over 500 recipes–and over 700 photographs–that celebrate one thing: a passion for feed and eating.

Deborah Markow’s Braised Lamb Shanks and Mrs. Urscilla OíConnor’s Codfish Puffs. Four-star chef Andre Soltner’s Roast Chicken and Vernon Jordan’s Jerk Style Jamaican Chicken. Robert Motherwell’s Brandade de Morue and the Abyssinian Baptist Church’s Long-Cooked Green Beans. Plus Katharine Hepburn’s Brownies, Lisa’s Mexican Flan, and Sally Darr’s Golden Delicious Tart. Includes buying goods guides, cooking tips, and walking tours. Main Selection of Book-of-the-Month’s Club HomeStyle Books. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. 221,936 copies in print.

A share of the royalties goes to Citymeals-on-Wheels.

Product Details

• Amazon Sales Rank: #279507 in Books
• Published on: 1992-01-10
• Original language: English
• Number of items: 1
• Dimensions: 1.23″ h x 7.40″ w x 9.40″ l, 2.35 pounds
• Binding: Paperback
• 512 pages

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Reviews

29 of 29 people found the following review helpful.
Great food from just about everywhere
By A
I haven’t always been impressed with Molly O’Neill’s food column in the New York Times magazine: while it’s always interesting, the food is frequently complicated and relies heavily on expensive, obscure ingredients. This book came as a pleasant surprise, therefore. This is one of those rare cookbooks that is both a joy to read and a genuine source of recipes. I’m a pretty novice cook, and everything I’ve cooked from this book has been a success. This is also one of the few all-purpose cookbooks I’ve encountered that’s genuinely international. And Katherine Hepburn supplied O’Neill with the best brownie recipe I’ve ever encountered. I keep this cookbook on my kitchen counter, and I’ve given a copy to my mother. I can’t think of higher praise than that.

13 of 13 people found the following review helpful.
Excellent!
By Peter E. Harrell
For years, Molly O’Neill wrote the food page of the New York Times Magazine, and this book is essentially her collected wisdom, a valuable addition indeed to any culinary shelf.

The cookbook looks and feels like it should be a more modern version of an American staple-food cookbook such as The Joy Of Cooking. It isn’t glossy or elaborately photographed, but once you open it up, you realize you’re in a different league of cuisine. Thanks to New York’s immigrant traditions it doesn’t focus on any particular national cuisine – instead giving recipes for the food you find in the City; everything from latkes to jerk chicken to asian-influenced noodle dishes. Every recipe I’ve tried has worked marvelously, and few of them are terribly difficult. The recipes are broken down by course/type of food (e.g. pasta) rather than region of origin.

She’s included little anecdotes about food, life in New York, and the lives of some of the chefs whose recipes she’s included in the book. Unlike many, this cookbook is actually amusing to read.

On a side note, the cookbook had a cameo in the recent movie “Proof of Life.”

12 of 12 people found the following review helpful.
New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
By T. Adams
Cooks Magazine recommended this cookbook as being very authentic. I bought it because of their review. They were absolutely right. The recipes are original/authentic New York complete with history and original photos. It’s a great read even if you never make any of the recipes.

I highly recommend this book.

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