Rancher Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press pie crust pastry into a 9-inch pie pan.
• Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
• Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.

Steps:

• With a fork, combine sugar and cornmeal in a large bowl.
• Stir in eggs and buttermilk until combined.
• Stir in pineapple and next five ingredients, mising well.
• Pour filling into piecrust.
• Bake at 350 degrees for 55 to 65 minutes or until set, and top is lightly browned.
• Serve warm with whipped cream, or chill until ready to serve.

Steps:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

Steps:

• Combine eggs and milk in a large bowl. Stir in cheese, onion, pepper and bacon. Pour into a greased 9-in pie plate. Toss potatoes with salt and pepper; sprinkle over egg mixture. Drizzle butter over the potatoes; sprinkle with paprika.
• Bake at 325 degrees for 40 minuites or until a knife inserted in center comes out clean.

Steps:

• Preheat oven to 375 degrees.
• Spray an 8-by-8-inch baking dish with cooking spray.
• In a large skillet sprayed with cooking spray, brown meat.
• Stir in salsa, tomato sauce and brown sugar twin.
• Add green beans and half of the cheddar cheese.
• Mix well to combine.
• Pour mixture into prepared baking dish.
• In a medium saucepan, bring water to a boil.
• Remove from heat.
• Stir in potato flakes and dry milk powder.
• Add yogurt, parsley flakes, chili seasoning, black pepper and remaining cheddar cheese.
• Mix gently with a fork.
• Spread potato mixture evenly over meat mixture.
• Bake for 20-25 minutes.
• Place baking dish on a wire rack and let set for 5 minutes.
• Divide into 6 servings.

Steps:

• In a large nonstick skillet, sauté the onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until the vegetables are wilted and pan liquids are absorbed, about 6 minutes.
• Crumble in the ground sirloin and continue to cook, stirring occasionally, until the beef is well browned, about 5 minutes.
• Drain off any excess fat.
• Add the oregano, thyme, cumin, and pepper.
• Sprinkle the flour over the beef mixture and stir.
• Add the beef broth, wine, and tomato paste.
• Stir until well combined.
• Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole.
• Lightly spray the foil inside the casserole with cooking spray.
• Transfer the meat mixture to the prepared casserole.
• Set aside while you prepare the topping.
• Place the potatoes in a pot of boiling water to cover.
• Reduce the heat and simmer until tender when pierced with a fork, about 15 to 20 minutes; drain.
• Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy.
• Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion.
• Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon.
• Sprinkle with paprika and cheese.
• Cover the casserole and freeze until solid.
• Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper.
• Label with the casserole name and the date.
• Use within 3 months.
• When ready to bake, unwrap the casserole and place back in the casserole dish to bake.
• Defrost completely.
• Then bake at 375°F for 40 to 45 minutes, until golden and bubbly.
• (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.

Steps:

• Place egg yolks in top of double boiler over medium heat. Add sugar and salt. Gradually add boiling water, stirring constantly.
• Add vinegar and cornstarch dissolved in the cold water. Cook over boiling water til thick and smooth, about 12 minutes. Stir to prevent scorching. Do not undercook or filling will have a raw taste.
• Remove from heat. Add lemon extract and stir til filling is smooth and blended, scraping sides of saucepan with a spatula.
• Pour hot filling into pie shell. Top lukewarm filling with meringue: Be sure the 3 egg whites are room temperature. Beat with 1/4 teaspoon cream of tartar, 1/4 teaspoons salt, 1/2 teaspoons vanilla in mixer at medium speed only til frothy.
• Gradually add 6 tablespoons of sugar, beating at high speed until glossy peaks form.
• Spread meringue to edges of filling in shell to seal the crust. Mound the rest on top and distribute.
• Bake in 350°F oven 12-15 minutes, until meringue is lightly browned.
• Let cool at least 30 minutes before cutting. After 30 minutes, put the pie in the fridge until ready to eat.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press pie crust pastry into a 9-inch pie pan.
• Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
• Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.