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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Bottom-pour pitcher separates fat from stock, pan juices, gravy
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Bottom-pour pitcher separates fat from stock, pan juices, gravy
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heat oven to 375 degrees. spray 12-inch skillet with cooking spray. cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. set 12 peas (from frozen vegetables) aside for garnish. add remaining frozen vegetables, tomatoes and gravy to beef mixture. heat to boiling; reduce heat to medium-low. cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender. meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling. remove from heat; add milk. stir in potato flakes and cheese. add egg; blend well. spoon beef mixture into ungreased 8-inch square or oval glass baking dish. with large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. place 2 reserved peas on each mound to resemble eyes. bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.