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Chrissy Teigen&#039;s amazing beef stew over cream cheese mashed potatoes.

Sleepy-Time Beef Stew & Cream Cheese Mashed Potaoes

olive oil

butter

beef

kosher salt and black pepper

onion

garlic (minced)

tomato paste

beef broth (plus more as needed)

Worcestershire sauce

sugar

carrots

celery

white beans, drained and rinsed

jalapeño (chopped (keep the seeds

bay leaves

red potatoes (skin on, halved)

kosher salt

butter,

heavy cream (at room temperature)

Lawry’s Seasoned salt (or

garlic

oz cream cheese

Step One: In a large heavy-bottomed pot, heat the oil and butter over medium-high heat. Pat the meat dry with paper towels. Season half the meat well with salt and pepper, add to the pot, and sear without touching for 3 minutes. Then turn the pieces every few minutes, searing all over, until deeply browned on all sides, about 12 minutes total per batch. Move this first batch to a plate. If the pot is really dark after the first batch, splash in some water, scape up browned bits, and keep that with the seared meat. Wipe out the pot and continue with the remaining oil, butter, and meat (seasoning first).

Step Two: Transfer the second batch of meat to the plate with the first batch of meat. Discard all but 3 tablespoons of the fat from the pot. Add the onion and garlic to the pot and cook, making sure to scrape up any last browned bits and stains from the bottom with a wooden spoon, 6 to 7 minutes. Add the tomato paste, again, scraping those browned bits, and cook until the tomato paste is a little rust colored, about 2 minutes.

Step Three: Add the beef broth to the pot, scraping those last bits of brown up from the bottom of the pot one more time, then add the Worcestershire and sugar. Return the seared beef and any juices from the plate to the pot, bring to a boil, reduce the heat to a bare simmer, cover, and simmer over medium-low heat until the liquid thickens and darkens, about 2 hours.

Step Four: Throw in the carrots, celery, white beans, jalapeño, and bay leaves. Cover and let simmer for another hour (if you can wait that long!). Season to taste with salt and pepper.

Step Five: In a large pot, combine the potatoes with water to cover by 2 inches. Salt it well, bring to a boil, reduce the heat, and simmer until the potatoes are cooked, about 25 minutes. Drain well, return to the pot, and smash with one of those potato masher things until chunky. Stir in butter, cream cheese, and heavy cream. Add the seasoning salt and smashed roasted garlic (if using). Serve with the potatoes.

ABOUT 45 MINUTES BEFORE THE STEW IS DONE, MAKE THE POTOATES.

This amazing recipe by Chrissy Teigen for Chicken Pot Pie soup is hearty, delicous and a meal you&#039;ll remember! Paired with buttery pie crust crackers that you&#039;ll never forget.

Chicken Pot Pie Soup with Crust Crackers

(8-ounces cold unsalted butter, cubed)

all-purpose flour (plus more for dusting)

fine sea salt

water

chicken broth

milk

(8-ounces unsalted butter,

garlic (about 3 cloves)

all-purpose flour

salt

black pepper (or more to taste)

potato

carrots (2 cups)

peas

pearl onions

deli ham (thinly sliced)

rotisserie chicken meat (cubed (3 cups))

heavy cream

Cube the butter and put back in the fridge to make it EXTRA cold. Coldness is key!

In a food processor, pulse the salt and flour until evenly mixed. Add in the cold butter and pulse until pea size pieces of butter remain, about 15 to 20 pulses. My dough didn’t get down to pea size pieces. At a certain point in pulses, I was scared I would over work the dough. I stopped once I felt the flour and butter were incorporated evenly, around 20ish pulses.

Sprinkle flour evenly throughout your work surface and add an extra pile of flour on the side. Turn the dough out of the food processor bowl. Add more flour if yours looks like mine below from your flour pile on the side. I had a little trouble at first, but added flour and it helped tremendously! Continue to turn the dough out until it looks like the right consistency.

Split the dough into two 5-inch discs and wrap in plastic. You can freeze one for later, it will last weeks if sealed tightly. I used both. Chill the dough in the refrigerator for 30 minutes. The dough will be good in the fridge for up to two days.

Preheat the oven to 375 degrees.

Place the dough on a piece of parchment paper. Sprinkle flour evenly on a rolling pin and roll out the dough into 12-inch rounds. It does not need to be perfect. Prick the dough all over with a fork. Place parchment paper with dough on it on a baking sheet and place in the oven. Back for about 30 minutes, until golden and crispy.

For the Crust Crackers

In a saucepan, combine the milk and broth and bring to a simmer and remain.

In a large soup pot, bring the heat to medium-high and melt the butter until foamy. I added in 1 medium chopped onion to add some flavor, since I was skipping adding in the pearl onions (I’m not a big fan). Add the garlic and cook until fragrant, about 1 minute while stirring frequently to avoid burning.

Reduce the heat to medium, and add in the flour. Cook while stirring, until foaming for 2 to 3 minutes. Whisk in the broth mixture slowly and add salt and pepper. Bring to a boil and reduce. Cook for about 5 minutes until the mixture has thickened.

Add the potato, carrots, pearl onions, peas, and ham and simmer for about 20 minutes until the potatoes are tender enough to easily put a fork through. Add in the chicken and cream and simmer for additional 5 minutes. Season with salt and pepper to taste and serve with the pie crust crackers.

For the Soup

If you've wondered how to make homemade ramen noodles, you have to try this! Through trial and error, I've developed a reliable recipe that works every time. And the ramen noodles freeze beautifully, so make a big batch to have on hand for quick and easy meals!

Homemade Ramen Noodles

all-purpose flour (408 grams)

baking soda

eggs (beaten)

Whisk together flour, salt and baking soda in the bowl of a stand mixer. Add eggs and warm water.

Set bowl in place on a stand mixer and attach dough hook. Mix at the lowest speed until all ingredients are moistened. Increase speed one or two clicks and mix until dough comes together. Once a dough ball has formed, continue to knead with dough hook for 5 minutes, until dough is smooth. (Recipe Note #2)

Turn dough out on to a floured surface and shape into a rectangle. Cover with plastic wrap and refrigerate for at least 1 hour (but not more than overnight - see recipe note #3).

Dust a rimmed baking sheet generously with flour.

Remove dough from refrigerator and divide into 6 equal pieces on floured work surface and cover loosely with plastic wrap. With your palm, flatten one piece into a rough rectangle about 1/2-inch thick; rub all over with flour. Feed one end through a manual pasta machine, beginning at the thickest setting (1). Turn dial to the next setting (2) and run dough through again. Repeat at the next two settings (3 and 4). (For a shorter ramen noodle, cut the dough in half crosswise before running through the pasta cutter.)

Attach pasta cutting attachment and dust the blades lightly with flour. Run dough through finest cutter (spaghetti-sized ideally). (Recipe Note #4) Dust noodles with flour to coat and separate and place on prepared baking sheet. Repeat with remaining dough pieces.

Cook noodles for 1 to 2 minutes in a generous amount of water or broth until cooked through. You can also freeze the noodles. They can be added to boiling liquid directly from the freezer and cook about 30 seconds longer than when fresh.

Use noodles in your favorite soups and stir-frys!

https://embed.mediavine.com/videos/aumas7acb9ppsztqdnk8

How to Make Homemade Ramen Noodles. If you've wondered how to make homemade ramen noodles from scratch, you have to try this! Through trial and error, I've developed a reliable recipe that works every time. And the ramen noodles freeze beautifully, so make a big batch to have on hand for quick and easy meals!

How to Make Homemade Ramen Noodles

A quick and easy recipe for making one of the most cherished and complexly flavored ramen broths.

Miso Ramen Broth

kombu

bonito flakes

pork broth (low-sodium, ideally homemade Pork Bone Broth)

chicken broth (low-sodium, ideally homemade Chicken Broth)

red miso paste (or more to taste)

white miso paste (or more to taste)

ginger

In a medium saucepan, combine cold water and kombu; bring to simmer over medium heat. Remove from heat and stir in bonito flakes; let stand 5 minutes. Using a fine mesh strainer, strain out and discard solids (or reserve for a second use).

Return liquid (dashi) to saucepan and add pork broth, chicken broth and ginger. Add both miso pastes to a sieve and set just below the surface of the broth; use the back of a spoon to work the miso through the sieve, dispersing it into the broth. Cook and stir over medium heat, until mixture comes to a simmer. Serve immediately (see post for assembling a miso ramen bowl) or cool and refrigerate for up to 1 week or freeze for up to 1 month.

A quick and easy recipe to marinate eggs for topping ramen bowls or to enjoy over rice or on their own! Recipe adapted from Ramen: Japanese Noodles and Small Dishes

Soy Sauce Eggs

eggs

soy sauce

mirin

ginger root

Prepare an ice bath for the eggs.

Add enough water to a medium saucepan to cover eggs and bring to boil; slowly lower eggs into boiling water to keep them from cracking (see recipe note). Cook 7 minutes then transfer eggs to ice bath.

Meanwhile, combine water, soy sauce, mirin and ginger in a small saucepan over medium heat; bring to boil. Reduce heat and simmer 5 minutes. Carefully pour mixture into a glass quart jar; set aside to cool.

When eggs are cool enough to handle, peel by gently tapping eggs all over on the counter or a cutting board, then rolling with your palm using gentle pressure. Starting from the bottom peel away shell and membrane. Rinse off any tiny shell fragments with cold water.

Carefully lower peeled eggs into marinade; cover and refrigerate for at least 3 hours and ideally 1 day before serving. For the best flavor and texture, enjoy within 3 days.

A 20-minute recipe for making one of the most cherished and deeply flavorful ramen broths.

Shoyu Ramen Broth

pork broth (low sodium, ideally homemade Pork Bone Broth)

chicken broth (low sodium, ideally homemade Chicken Broth)

soy sauce (plus more to taste)

rice vinegar

In a medium saucepan, combine water and kombu; bring to simmer over medium heat. Remove from heat and stir in bonito flakes; let stand 5 minutes. Using a fine mesh strainer, strain out and discard solids (or reserve for a second use). Return liquid (dashi) to saucepan and add remaining ingredients (pork broth, chicken broth, soy sauce, rice vinegar and mirin). Bring to simmer. Serve immediately (see post for assembling a shoyu ramen bowl) or cool and refrigerate for up to 1 week or freeze for up to 1 month.

Delicate, supple lasagna noodles are easy to make from scratch. No pre-boiling required!

Homemade Lasagna Noodles

all-purpose flour (272 grams)

Add flour and salt to the bowl of a food processor; pulse a few times to combine.

In a medium bowl, mix eggs and olive oil with a fork until just combined. Pour over flour mixture in food processor. Pulse several times until no dry flour remains. Process for about 1 minute, or until dough has gathered into a ball then broken into bead-like fragments and gathered into once or twice more. (This will both mix and knead the pasta dough.) If the dough gets stuck at any time, turn off the food processor and nudge the dough slightly and continue to process.

Remove the pasta dough from the food processor and shape with your hands into a smooth small and cover with plastic wrap. Let rest for 30 minutes or up to 1 hour at room temperature (the longer it rests, the softer and easier to work with it will be). (Roll out immediately or refrigerate for up to 1 day.)

Divide dough into six equal pieces on floured work surface and cover five pieces loosely with plastic wrap. With your palm, flatten one piece into a rough rectangle about 1/2-inch thick; rub all over with flour. Feed one end through a manual pasta machine, beginning at the widest / lowest setting (1). Fold rolled dough into thirds, as you would a letter and roll it through again, feeding the narrow end through the machine; repeat this folding / rolling process three times, dusting with flour as needed.

Now you&#39;ll run the dough through progressively narrowing settings without folding. Turn dial to the next setting (2) and, feeding the narrow side first, run dough through again. Repeat at the next four settings (3, 4, 5, 6), stopping on the second to last setting. (For a shorter noodle, cut the dough in half crosswise before running through the pasta cutter.) Cut noodle into 2 equal pieces or your desired length and place in a single layer on prepared baking sheet. Lightly dust with flour. Repeat with remaining dough portions.

Use noodles in your favorite lasagna recipe!

Cook fresh lasagna noodles in two batches in a generous amount of salted water until just tender, about 1 minute. Carefully transfer cooked sheets to colander and rinse briefly with cold water. Lay sheets flat in a single layer on clean, dry kitchen towels. Use immediately or keep covered for up to 1 hour at room temperature.

To Cook Noodles (Optional)

Arrange in single layers separated by parchment paper on a parchment lined, lightly floured baking sheet and freeze for up to one month. Thaw pasta for several hours in refrigerator before using.

To Freeze Noodles

https://mediavine-res.cloudinary.com/video/upload/t_original/v1685054862/yqezw3073ypbju4vik5a.mp4

A quick and easy recipe for thin, silky Homemade Lasagna Noodles with just 4 everyday ingredients that you probably have on hand!

The flakiest, most flavorful crust for all your sweet and savory pies. This recipe uses a blend of high-quality leaf lard and butter for the perfect texture.

Lard Pie Crust

lard (ideally leaf lard (recipe note chilled)

unsalted butter

ice water (or up to 5 tablespoons)

Add flour and salt to the bowl of a food processor with knife blade attached. Pulse a few times to combine. Add lard and butter and pulse until coarse crumbs form (a little larger than peas). Sprinkle in ice water, 1 tablespoon at a time, pulsing after adding each one, until just moist enough to clump together when squeezed. Transfer dough to lightly floured work surface. Shape dough into a 1-inch thick disc and wrap tightly with plastic wrap; refrigerate one hour or longer.

To Make With a Food Processor:

In a large bowl, whisk together flour and salt. Add lard and butter and cut in with a pastry cutter /pastry blender or two butter knives until you have irregular coarse crumbs (the size of peas and a little larger). Sprinkle in ice water, 1 tablespoon at a time, while fluffing with a fork, until just moist enough to clump together when squeezed. Transfer dough to lightly floured work surface. Shape dough into a 1-inch thick disc and wrap tightly with plastic wrap; refrigerate one hour or longer.

To Make by Hand:

When ready to roll out dough, generously flour work surface. Place dough in center and sprinkle with flour. With a lightly floured rolling pin, roll into a 12-inch round starting at the center and rolling out toward the edges in every direction. (Dough should be cool, but pliable. If it feels hard, let it stand at room temperature until it has some give, 15 to 30 minutes. Alternatively, if it feels warm or looks greasy, return to the refrigerator for at least 20 minutes before continuing to roll it out.)

To Roll Out Pie Crust:

Gently fold dough over rolling pin and ease into a 9-inch, deep dish pie pan. Carefully adjust dough, gently pressing to cover bottom and sides. Trim dough edges with a sharp knife, leaving at least a 1-inch overhang to offset shrinking. Flute pie crust edge using the index finger of one hand to press between the thumb and index finger of the other hand to form a V or U shape all the way around. Cover and refrigerate at least 30 minutes or until ready to bake.

To Pan and Chill

To bake the pie shell, preheat oven to 425 °F (218 °C). 

Line pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes. Remove paper or foil and weights and prick bottom and sides of crust all over with a fork. Bake 8 to 10 minutes more for a partially baked crust, or for a fully baked crust 10 to 12 minutes longer until golden brown.

How to Blind Bake or Fully Bake Pie Crust

This recipe worked perfectly. I made it using the by-hand method using Kerry Gold Butter and locally rendered lard. I couldnt have asked for a better result.  Rolled out beautifully, was light, flaky, and very tasty. Thanks for a great recipe! This one wil go to the top of my list!

I made this using a food processor.  It tasted fabulous, BUT.....the crust was thick and chewy.
I absolutely will make this again, but would like to know why the crust was so dense.
Did I overwork it in the processor (It is difficult to view the consistency using the processor) or did I just not roll it out enough.  I had trouble keeping the dough from breaking apart inspite of the fact I used a lot of water.  
It also did not brown well, so I kept adding additional time to the process.  Rougly 1 hour total.
FYI The pie I made was blueberry.  I would appreciate any and all suggestions for my second try.

Tried the recipe couple of times. Just falls apart. Not a winner.

This recipe worked great for me ... made 2 smaller pie shells for pecan pie and had some left to make 2 saucer sized elephant ears so none of it would go to waste! Didn't have unsalted butter, so I used 100% lard ... SO FLAKY! I will be making pumpkin pie soon and will omit the salt in the recipe and use salted butter that I have on hand instead. I'm sure it will turn out as good! Excited to have a yummy lard recipe to use!

This is my go to recipe. I’ve made it half a dozen times or more and it’s always perfect. I render my own leaf lard in my crockpot. There is a man that raises Pigs who comes to my local farmers market, and I get my Lard From him.

Best pie crust I've ever had. I used manteca off the shelf and it was perfect. Combined the scraps and turbinado sugar with extra butter to make and amazing crumble topping.

https://content.jwplatform.com/videos/dfGPtuV4.mp4

My foolproof recipe for Lard Pie Crust delivers an impossibly flaky, tender, and rich-tasting crust that never tastes porky. This is the one, old-fashioned secret to a truly superior pie.

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Shoyu Ramen Broth

Homemade Lasagna Noodles

Lard Pie Crust

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