UPSIDE-DOWN TAMALE PIE
I've used a chunky salsa with plenty of built-in seasonings as the basis of the meat filling. I could have used a cornbread mix for the topping, but I find them too sweet. Besides, it's easy to do a from-scratch cornbread if you assemble the components while the meat filling cooks.
Provided by Food Network
Categories main-dish
Yield Makes 6 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 400 degrees F.
- To prepare meat filling, heat oil in 11- to 12-inch, deep, oven-proof skillet over moderate heat 1 minute. Add onions, garlic, and stir-fry mix and cook, stirring, until onions are limp and golden, 5 to 8 minutes. Add chili powder, oregano, and beef, breaking up clumps. Cover and cook 10 minutes. Blend in flour, add salsa and tomato paste, stirring well to incorporate, then add corn and simmer uncovered 5 to 10 minutes, stirring often, until meat shows no signs of pink. Season to taste with salt and pepper, mix in cilantro, and set off heat.
- To prepare corn bread topping, combine flour, cornmeal, and all remaining dry ingredients in bowl and make well in center. Combine buttermilk, oil, and egg in 1-quart measure, dump into well in dry ingredients, and mix briskly just until dough holds together. Spread on top of meat filling, leaving 1- to 1 1/2-inch margin all round.
- Bake uncovered until bubbly and brown, 15 to 20 minutes. Serve at once.
HAMBURGER UPSIDE-DOWN PIE
The orignal for this recipe came from the Burger Cookbook, a little paperback cookbook I purchased in the 1970's sometime and it has been loved to pieces. This is one of the favourites from that book with some slight modifications. In its original day, it would have been considered a budget stretcher with only the 1/2 lb of hamburger, now I consider it to be a heart friendly dish since I now use very lean beef and I modified a biscuit recipe for the topping to use oil instead of a saturated fat. You can tweak this by changing the veggies to your taste. Occasionally I will add some chopped mushrooms.
Provided by teapotter
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook beef and vegetables in an oven proof skillet until beef is browned. Stir in soup and mustard and continue heating for a few minutes.
- Prepare dough: mix flour, baking powder and salt in a small bowl. Make a well in the center. Pour milk and oil into the well and stir with a fork till mixture comes together, adding a little additional milk if necessary. Knead the dough on a lightly floured surface for about a minute.
- On a lightly floured surface (wax paper eases transfering dough to the pan), pat dough into a circle large enough to cover mixture in the skillet leaving a narrow space between edge of dough and pan.
- Bake in a 450 F oven for about 15 minutes till biscuit is done and golden brown. To serve, turn out onto a serving plate so that biscuit is on the bottom "upside down" or cut biscuit into wedges and spoon out onto plates. Serves 4.
Nutrition Facts : Calories 472.8, Fat 21.1, SaturatedFat 3.9, Cholesterol 36.7, Sodium 829.1, Carbohydrate 51.2, Fiber 3.1, Sugar 9.3, Protein 19.7
UPSIDE-DOWN PECAN PIE
This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch pie
Number Of Ingredients 8
Steps:
- In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.
- Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.
- Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.
- Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.
VEGGIE UPSIDE-DOWN PIE
This is a very pretty dish and also quite tasty. Put your sauce of choice on the table in a gravy dish and let them put their own sauce on.
Provided by Darlene Summers
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder and salt.
- Cut in the shortening.
- Beat egg; add milk and then stir this into the dry ingredients.
- In an appropriate size pan, combine vegetables, juice, butter and catsup.
- Heat this till hot through.
- Pour vegetable mixture into a buttered casserole.
- Spread dough over top.
- Bake at 425° for about 25 to 30 minutes or till dough is browned.
- To serve, turn out on serving plate with vegetables on top.
- Serve with tomato or mushroom sauce.
Nutrition Facts : Calories 348.5, Fat 14.5, SaturatedFat 8.6, Cholesterol 71.5, Sodium 679.7, Carbohydrate 45, Fiber 4.4, Sugar 3.4, Protein 9.7
HAMBURGER UPSIDE-DOWN PIE
I found this recipe many years ago in a "Favorite Recipes of America - Casseroles" book. This one can be topped with a pkg. of bought biscuit or cornbread mix, fixed according to the package. My family has enjoyed this recipe through the years. I hope yours will too.
Provided by Trisha W
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion, green pepper and beef in oil until brown.
- Drain grease.
- Add the other ingredients through the pepper.
- Turn into a 2 Qt.
- casserole dish.
- Mix up the cornbread or biscuit mix and top the casserole with it.
- Bake in at 400 degrees for 25 minutes or until brown.
- Turn onto a serving dish.
Nutrition Facts : Calories 314.3, Fat 18.4, SaturatedFat 5.6, Cholesterol 64.6, Sodium 527.8, Carbohydrate 19.9, Fiber 1, Sugar 3.4, Protein 17.1
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