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Mashed Potato Beef BoatsIngredients:5 medium potatoes, peeled and quartered1 tablespoon butter1/4 cup milkSalt and peppe...
11/15/2024

Mashed Potato Beef Boats

Ingredients:

5 medium potatoes, peeled and quartered
1 tablespoon butter
1/4 cup milk
Salt and pepper to taste
1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 cup beef broth
1/2 cup frozen peas and carrots
1 cup shredded cheese (cheddar or your choice)
Directions:

Potato Preparation: In a large pot, cover the potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and return potatoes to the pot.
Making Mashed Potatoes: Add butter and milk to the cooked potatoes. Mash until smooth and creamy. Season with salt and pepper. Set aside to cool slightly.
Prepare the Beef Filling: While the potatoes are cooking, heat a skillet over medium heat. Add the ground beef and onion, cooking until the beef is browned and the onion is translucent. Add garlic, smoked paprika, and thyme, cooking for another minute.
Simmer: Pour in the beef broth and bring to a simmer. Add the frozen peas and carrots, and cook until the vegetables are tender and the liquid is slightly reduced, about 5 minutes. Season with salt and pepper to taste.
Assemble the Boats: Preheat your oven to 375°F (190°C). Transfer the mashed potatoes to a baking dish, forming a "boat" shape by creating wells in the center of each mound.
Fill the Boats: Spoon the ground beef mixture into the wells in the mashed potatoes.
Add Cheese: Sprinkle shredded cheese over the top of the filled potato boats.
Bake: Place the potato boats in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Serving Suggestion: Serve hot, garnished with chopped fresh parsley or chives for an added touch of flavor and color.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 4 servings

Sticky Ginger Loaf CakeIngredients:250g plain flour2 tsp ground ginger1 tsp ground cinnamon1 tsp bicarbonate of soda100g...
11/15/2024

Sticky Ginger Loaf Cake

Ingredients:
250g plain flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
100g unsalted butter, diced
100g light muscovado sugar
100g golden syrup
100g black treacle
250ml milk
1 egg, beaten
1 piece of stem ginger in syrup, finely chopped (optional)
Instructions:
Preheat the Oven: Preheat your oven to 160°C (140°C fan) or 320°F. Grease and line a 2lb loaf tin with baking parchment.
Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, ground ginger, cinnamon, and bicarbonate of soda.
Melt the Wet Ingredients: In a saucepan, gently melt the butter, sugar, golden syrup, and black treacle together until smooth. Remove from the heat and let it cool slightly.
Combine Wet and Dry Ingredients: Pour the melted mixture into the dry ingredients, mixing until smooth. Gradually stir in the milk, followed by the beaten egg. Mix until well combined.
Add the Stem Ginger (Optional): If using, fold in the chopped stem ginger.
Bake: Pour the mixture into the prepared loaf tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely. This cake improves in flavor if wrapped and stored for a day or two before serving.
Prep Time: 20 minutes | Cooking Time: 50-60 minutes | Total Time: 70-80 minutes Servings: 10 slices

Apple JamIngredients:1.5 kg apples (peeled, cored, and chopped)1 lemon, juiced1 kg granulated sugar1 cup water1/2 teaspo...
11/15/2024

Apple Jam

Ingredients:
1.5 kg apples (peeled, cored, and chopped)
1 lemon, juiced
1 kg granulated sugar
1 cup water
1/2 teaspoon ground cinnamon (optional)
Instructions:
Prepare the Apples: In a large pot, combine the chopped apples, lemon juice, and water. Cook over medium heat, stirring occasionally, until the apples are soft and mushy (about 20 minutes).
Blend the Mixture: Use an immersion blender to puree the apple mixture until smooth. Alternatively, transfer the mixture to a blender, blend until smooth, and return to the pot.
Add Sugar and Spice: Stir in the granulated sugar and ground cinnamon (if using). Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is fully dissolved.
Cook the Jam: Reduce the heat and simmer the mixture, stirring frequently, until it thickens and reaches the desired consistency. This can take 30-40 minutes.
Test Consistency: To test if the jam is set, place a small amount on a cold plate and let it sit for a minute. Run your finger through it; if it wrinkles and holds its shape, it’s ready. If not, cook for a few more minutes and test again.
Jar the Jam: Pour the hot jam into sterilized jars, leaving a small gap at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Seal with lids and process in a boiling water bath for 5-10 minutes for long-term storage.
Cool and Store: Allow the jars to cool completely at room temperature. Store the sealed jars in a cool, dark place. Once opened, keep in the refrigerator and use within a few weeks.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes Yields: Approximately 6-8 jars (depending on jar size)

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