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Chicken pot pie - joël robuchon recipe

Main Ingredients: BEVERAGE TO ACCOMPANY: Chardonnay or Sauvignon Blanc Makes 6 (1 1/2-cup) or 8 (1 cup) portions (10 cups of filling) 1 1/2 cups homemade chicken stock (or Swansons?s organic, slow sodium) 2 1/2 ounces dried porcini or shiitake mushrooms 2 pounds boneless, skinless free range chicken breasts 2 cups julienne carrots 1 1/2 cups frozen, thawed pearl onions 1 1/2 cups halved sugar snap peas or lima beans 6 tablespoons unsalted butter 1/2 cup minced fresh shallots (about 6) 1 1/2 tablespoons minced fresh garlic 5 tablespoons all-purpose flour 3/4 cup dry vermouth 2 teaspoons freshly grated lemon zest 2 tablespoons minced fresh thyme or tarragon 1/2 cup minced fresh Italian parsley Dash hot pepper sauce or sprinkle of cayenne pepper 1 teaspoon kosher salt 1 teaspoon ground white pepper 4 slices bacon, cooked and crumbled (optional) 4 (17-ounce) packages frozen puff pastry, thawed in the refrigerator Cooking Preparation of the Recipe: To prepare the chicken pot pie with pie crust start heating together the oil and butter in a casserole dish set over a medium heat until hot. Add the carrots, onion, and a little salt, sweating for 6-7 minutes until softened. Add the chicken, stir well, and cook for a further 4-5 minutes until starting to colour. Cover the mixture with the chicken stock and cook until simmering. Cook steadily for 10 minutes until slightly thickened. Whisk together the cornflour and milk to make a paste. Whisk the paste into the gravy to thicken, making sure the gravy is simmering. Stir through the peas and parsley. Season to taste with salt and pepper. Preheat the oven to 170°C (150°C fan). Spoon the filling into a 900 g round pie dish. Roll out the pastry on a lightly floured surface into a round approximately 30 cm x 1/2 cm in dimension. Drape the pastry over the filling, sealing it against the inside of the rim of the pie dish. Brush with the egg yolk and sprinkle over the sesame seeds. Bake the chicken pot pie with pie crust for 1 hour 5-10 minutes until golden and puffed before serving.

Tomato tart - alain ducasse recipe

Main Ingredients: "Tomato confit and marinated tomatoes served on a crispy tart" a very nice recipe from a French chef Alain Ducasse Cooking Preparation of the Recipe: Tomato Confit: 2.5 lbs of large plum tomatoes, quartered lengthwise, seeds and membranes removed. 4 lg. sprigs of thyme 3 lg. garlic cloves, skins still on 1/2c. olive oil 1t. course sea salt spread tom., garlica dnthyme on a baking sheet, drizzle with oil and sprinke with salt, and roast at 300F 45 minutes, turn over and bake about 1 hr. more. peel (can be prepared a day ahead) Marinated tomatoes: 1 lb. lg. plum tomatoes 2 lg. sprigs of thyme 2 unpeeled garlic cloves 1/2 t. course sea salt 1.5 c. olive oil blanch the tomatoes. cool, peel, quarter, and seed them. transfer them to a glass jar or bowl, and add thyme, garlic, and salt. let stand at room temperature for 2 hours. (can be made a day ahead. refridgerate and bring to room temp. before using) for crust: 13/4C +2T flour 3/4 t. fine sea salt 10 T chilled, unsalted butter, cut into 1/2 in. cubes 2 lg. egg yolks about 2T room temp water blend flour and salt in food processor. Using on/off turns, cut in butter until course meal forms. add egg yolks and 1T water. Process just until moist clumps form. Gather dough into a ball and flatten into a disc. Wrap in plastic and chill 2 hrs. preheat oven to 375 F. Roll out dough on lightly floured parchment paper, into a 12 in. disc (I put mine in a tart pan) pierce with a fork all over and brush with 1 egg mixed with 1t. water. bake until golden brown, about 27 minutes. cool completely salad topping: 8 c. loosely packed greens including arugula and frisee' 2 T extra virgen olive oil 1/2 t. fine sea salt 2 oz. parm. cheese, shaved 6 lg. fresh basil leaves toss greens with oil and salt. Arrange them on top of crust, and then arrange the tomatoes, starting at the outside edge and working toward center; alternate tomato confit and marinated tom, overlapping them. Top with Parm. cheese. garnish with basil leaves.

Quesadillas - paula deen recipe

Main Ingredients: ? Large flour tortillas ? Grated cheese - either mild or sharp cheddar, or Monterey Jack ? Olive oil or grapeseed oil Optional: ? Sliced mushrooms ? Green onions ? Black olives, sliced ? Fresh tomatoes, diced ? Chicken pieces ? Avocado ? Lettuce ? Apple cider vinegar ? Salt Quesadillas are Mexican dish made primarily of cheese inside a folded corn or wheat tortilla and cooked until the cheese melts. Quesadillas can be stuffed with ingredients other than just cheese. Fillings may include: pumpkin flower, beans, sausage, chicken, carne asada, ham, refried beans, sour cream, avocado or guacamole, potatoes, spinach, mushrooms, eggs, scrambled eggs, hamburger, shrimp, bacon, etc. Salsas may also be added. The word ?Quesadillas? comes from Spanish, and literally means ?cheesy tortilla? Cooking Preparation of the Recipe: 1 Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. 2 When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche. 3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges. To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt. Serve with the lettuce, salsa, sour cream, and guacamole.

Pizza hut recipe

Main Ingredients: ? ½ cup warm water (about 110°) ? 1 envelope (2 ¼ tsp.) instant yeast ? 1 ¼ cups water, at room temperature ? 2 tbsp. extra-virgin olive oil ? 4 cups (22 oz.) bread flour ? 1 ½ tsp. salt ? olive oil or non-stick cooking spray for greasing the bowl Cooking Preparation of the Recipe: 1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine. 2. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it. 3. To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes before baking. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes. 4. Working with one piece of dough at a time and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. 5. Lightly brush the dough round with olive oil. Spread pizza sauce over the dough round, leaving a 1/2 inch border uncovered. Top as desired. Slide the dough onto the heated pizza stone. Bake until the crust edges brown and cheese is melted, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Cheeseburger pizza - rachael ray recipe

Main Ingredients: 3/4 lb. ground beef 3/4 cup CATTLEMEN'S® Award Winning Classic Barbecue Sauce 1 (14 oz.) pre-baked pizza crust shell 12 pickle chips, drained 1 1/2 cups shredded Cheddar cheese 2 to 4 tbsp. FRENCH'S® Classic Yellow® Mustard Cooking Preparation of the Recipe: How to make Cheeseburger Pizza HEAT oven to 450°F. Cook ground beef in skillet until browned; drain. Stir in barbecue sauce. PLACE pizza shell onto large baking sheet. Top with cooked beef mixture, pickle chips and cheese.

Mini pizza cups - jamie oliver recipe

Main Ingredients: - 1 tube (11.3 ounces) refrigerated dinner rolls - 1 can (8 ounces) pizza sauce - 1/4 cup finely chopped onion - 1/3 cup finely chopped green pepper - 2 ounces sliced turkey pepperoni, chopped - 1 cup (4 ounces) shredded part-skim mozzarella cheese Cooking Preparation of the Recipe: 1. Separate dough into eight rolls; cut each into quarters. 2. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray. 3. Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. 4. Bake at 375° for 15-18 minutes or until crusts are browned and cheese is melted. Makes: 32 appetizers. Nutrition Facts: 1 pizza cup equals 44 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 134 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1/2 starch.

Rhubarb pie - heston blumenthal recipe

Main Ingredients: 4- cups diced rhubarb 4 tbsp. flour 1.5 cups sugar (or 0.75- cup honey) cinnamon nutmeg Butter Milk Cooking Preparation of the Recipe: Mix 4- cups diced rhubarb with 4 tbsp. flour. Add 1.5 cups sugar (or 0.75- cup honey). Add cinnamon, nutmeg and a dab of butter on top. Place in pie shell and put on the top crust. Brush top with milk. Sprinkle on cinnamon + sugar. Bake in 350- degree oven for 45 minutes.

Herb house chicken pie

Main Ingredients: 3 halved chicken breasts 1 cup diced carrots 1 cup frozen young peas, thawed 1 cup frozen corn, thawed 4 tablespoon butter or margarine 1 cup minced onion 4 tablespoons all-purpose flour 1 3/4 cups broth 2/3 cup half-and-half 1/4 teaspoon paprika 1/4 teaspoon dry mustard 1/4 teaspoon white pepper 1/4 teaspoon rosemary 1/4 teaspoon thyme Salt to taste, optional 1 1/4 cups shredded Cheddar cheese Crust: 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon dried thyme leaves 1/2 teaspoon dried basil leaves 1/3 cup butter or margarine Cooking Preparation of the Recipe: Crust: In a cup, combine 3 tablespoons flour with 4 tablespoons water. Make a paste. Into the remaining flour cut in the salt, thyme , basil and butter. Add the paste. Form a soft dough. Do not knead. 1. Rinse chicken. Place in a skillet in single layer. Add 1/4 cup water or broth. 2. Poach at just below the boiling point until just cooked, about 20 minutes. Remove skin. Cut meat from bone into cubes. Combine with carrots, peas and corn. 3. In a saucepan, saute onion in 2 tablespoons butter until soft. 4. Add remaining butter and melt. Stir in the flour. Cook for a few minutes. Gradually add remaining broth. Cook and stir until thickened. Add half-and-half. 5. Remove from heat. Combine with chicken and vegetables. Add seasonings. 6. Pour into a shallow 2 quart baking dish. Sprinkle with cheese. 7. Roll out crust to fit over top of dish. Crimp edges. Cut a vent in top. Brush with egg yolk. Sprinkle with paprika. 8. Bake at 375 degrees for 45 minutes. Serve hot from the oven.

Pizza crust - heston blumenthal recipe

Main Ingredients: 2 To 2 1/2 cups flour 1 pk Quick rise yeast 3/4 ts Salt 1 c Warm water (125 to 130 deg F) 2 tb Oil Cooking Preparation of the Recipe: Stir yeast into flour. Add remaining ingedients, stir well. Roll out crust. Grease pizza pan, sprinkle with cornmeal. Place crust in pan, sprinkle top with more cornmeal. Bake pizza at 400 degrees for 20 to 30 minutes. VARIATIONS: Garlic and Herb: Add 2 t basil, oregano or rosemary and 1 clove crushed garlic.Cornmeal: Replace 1/2 c flour with 1/2 c cornmeal.Cheese: Add 1/4 c parmesan cheese.

Rabbit pie - heston blumenthal recipe

Main Ingredients: 2 Jack rabbits -or- 4 Cottontails 1 Celery stalk, diced 1 Lg. onion, diced Salt amp; Pepper 1 pk Prepared biscuits GRAVY: Reserved stock Chicken bouillon 1 Medium onion, diced Celery (from above stalk) Flour Salt Pepper Sage Poultry seasoning Cooking Preparation of the Recipe: Soak rabbits in salt water in refrigerator overnight. Dry, cut up and stew rabbits with celery and onions for 2-3 hours. Add salt and pepper to taste, then strip meat from bones and put in 26-inch pie pan, add stock or gravy for moisture. Cover with biscuits. Bake at 350 degrees for 1 hour. For gravy, take reserved stock, add bouillon, onions and celery. Bring to a boil. Strain. Mix flour with an equal amount of water, add sauce to thickening. Season to taste with spices.

Corn pudding - joël robuchon recipe

Main Ingredients: 2 cups green corn cut from cob 1 zucchini, diced 1 small green pepper, diced 2 tablespoons shelled sunflower seeds or shelled roasted piñon nuts, finely chopped Cooking Preparation of the Recipe: Blend or mash all ingredients together until milky. Bring to boil and simmer until mixture reaches a pudding-like consistency. Serve hot with butter or chile sauce.

Grilled pizzas - mario batali recipe

Main Ingredients: 2 cups Bisquick baking mix 1/2 teaspoon salt 1/2 cup cold water 14 ounce bottle catsup 3 1/2 ounce package sliced pepperoni 8 ounce package shredded mozzarella cheese Oregano leaves Cooking Preparation of the Recipe: Mix baking mix, salt and water with fork to soft dough. Knead 5 times on lightly floured surface. Divide dough into 4 parts; roll or pat each part into 8 inch circles. Place circles on grill 5 inches from medium coals. Cook 8 minutes. Turn; spread with catsup and top with pepperoni and cheese. Sprinkle with oregano. Cook 12 to 15 minutes or until edges are brown.

Wild mushroom risotto cakes - jamie oliver recipe

Main Ingredients: Makes about 70 miniature cakes Cooking Preparation of the Recipe: Mushrooms: 4 cups dried wild mushrooms, such as porcini, shiitake and morel 3 tablespoons olive oil 1 cup peeled, thinly sliced shallots 2 cloves garlic, peeled 6 cups chicken stock 2 cups dry red wine 2 cups dry white wine 2 sprigs fresh thyme 1 teaspoon sugar 1 tablespoon kosher salt 2 teaspoons white pepper Soak dried mushrooms in water overnight. Drain thoroughly before cooking. Heat olive oil in large saucepan. Add shallots and garlic and sauté until caramelized, about 3 to 5 minutes. Taste; if mixture is bitter, add pinch or two of sugar. Add mushrooms and all remaining ingredients to shallot mixture and bring to boil. Boil 10 minutes, then strain through fine sieve, reserving liquid. Remove thyme sprigs from solids. Transfer solids to food processor and pulse to chop; set aside. Pour reserved mushroom liquid into large pot and bring to boil. Reduce heat and simmer to keep warm. Risotto: 2 tablespoons olive oil ½ cup chopped yellow onion 3 cups Arborio rice reserved mushroom liquid from previous step reserved chopped mushrooms from previous step 1 stick unsalted butter, softened 3 tablespoons dry vermouth 1 cup grated Parmesan, Asiago or fontina cheese, or combination 1 tablespoon truffle oil In large, heavy saucepan, heat olive oil over medium heat. Sauté onions, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Add rice and stir 2 to 3 minutes until grains are completely coated with oil. Increase heat to medium-high. Stir in 2 cups warm reserved mushroom liquid. Using wooden spoon, stir mixture continuously, being careful to scrape up all rice from bottom of saucepan. When liquid has been absorbed, repeat previous step, adding 2 cups mushroom liquid. Continue with remaining mushroom stock until rice is soft and all liquid is absorbed. If reserved liquid runs out before rice reaches desired consistency, use hot water in small amounts. About 5 minutes before risotto is done, add reserved chopped mushrooms, butter and vermouth. Stir to combine. Remove saucepan from heat and stir in cheese and truffle oil. Spread risotto into even, thin layer on rimmed baking sheet. Set aside to cool. To Finish: Heat oven to 450°. Form risotto into small cakes, and place on baking sheet sprayed with nonstick spray or lined with Silpat. Bake cakes until they start to become crisp, about 15 minutes. To Serve: ½ cup sour cream chopped chives Garnish each risotto cake with small dollop of sour cream. Sprinkle chives over tops. Serve immediately.

Golden crab cakes - paula deen recipe

Main Ingredients: Serves/Makes:6 crabcakes Ingredients Crabcakes: 2 tbsp (30 ml) mayonnaise 1/2 tsp (2 ml) curry powder 3 to 4 drops hot red pepper sauce 1 tsp (5 ml) Worcestershire sauce 1 tbsp (15 ml) lemon juice 1/8 tsp (1 ml) ground cloves or allspice 1/8 tsp (1 ml) cayenne pepper 1/2 tsp (2 ml) paprika 1/4 tsp (1 ml) dry mustard salt and pepper 1 lb (.5 kg). fresh lump crabmeat 3 to 5 tbsp (70 ml). bread crumbs corn or peanut oil Sauce: 1/4 red bell pepper 1/4 yellow bell pepper 1/2 jalepeno pepper 1 cup (225 ml) cold butter, diced 1/2 cup (125 ml) fresh mushrooms, chopped 2 shallots, chopped 1 sprig fresh thyme 1/4 cup (60 ml) dry white wine 1/4 cup (60 ml) white wine vinegar 1/2 cup (125 ml) chicken stock 1/4 cup (60 ml) lemon juice 1/4 cup (60 ml) heavy cream fresh lemon juice salt and pepper Cooking Preparation of the Recipe: Preparation Crabcakes: Combine egg, mayonnaise and seasoning. Add crab and enough breadcrumbs to absorb excess moisture (not too much). Stir carefully to blend; mixture should be firm yet moist,and should hold together. Form about 6 patties, depending on your size preferences, and set on wax paper for a few minutes to dry slightly. Heat some oil in pan and pan-fry until golden on both sides (few minutes on each side is good). Serve with sauce. Sauce: Place seeded, deveined pepper sections under the broiler until charred black; discard skin. Dice peppers small and set aside. Heat 1 tbsp (15 ml). butter over medium heat and saute mushrooms, shallots and thyme for about 2 min. Add wine, vinegar and stock and cook until liquids reduce by half - about ten minutes. Stir in cream and reduce by half - about five minutes. Over low heat, whisk in remaining butter, gradually, piece by piece - creating an emulsion. Strain, if desired, and season with lemon juice, salt and pepper. And stir in the diced, roasted peppers and serve warm. serve or if you prefer, you may puree sauce in blender.

Crab cakes - mario batali recipe

Main Ingredients: Serves/Makes:4 Ingredients 3 tbsp (45 ml) diced red peppers 3 tbsp (45 ml) diced shallots 1 tbsp (15 ml) sherry 1 lb (.5 kg) Dungeness crab meat (break up larger pieces) 1 egg 1/4 cup (60 ml) cream 3 tbsp (45 ml) lemon juice dash Tobasco pinch celery salt 1/2 tsp (2 ml) paprika pinch ground white pepper pinch salt 3 tbsp (45 ml) chopped parsley 1/2 cup (125 ml) fine bread crumbs Cooking Preparation of the Recipe: Preparation Mix red pepper and shallots together. Mix together all other ingredients, except crab and bread crumbs, thoroughly. Add peppers and shallots to mix by hand. Add crab and mix. Form into patties (about 2 oz (56 grm) each). Pat bread crumbs onto crab cakes. Store between wax paper sheets until ready to cook. Pan-saute in melted butter until brown on both sides.

Scalloped beef pie - heston blumenthal recipe

Main Ingredients: Potato Topping 2 pounds potatoes, peeled and thinly sliced Cheese Sauce basic white sauce cheddar cheese salt pepper 1 teaspoon dried parsley Meat Filling 1 1/4 pound extra lean ground beef 1/2 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup chopped zucchini 2 teaspoons oregano 1/4 teaspoon pepper 3/4 cup Heinz Chili Sauce 1/4 cup Heinz Tomato Ketchup Cooking Preparation of the Recipe: For potato topping, cook potato slices in unsalted boiling water for 8 - 10 minutes or until cooked. Drain well. Add cheese sauce to potato slices. For meat filling, cook ground beef in non-stick frying pan over medium heat until cooked. Drain. Remove from pan. In same pan cook chopped vegetables. Return beef to frying pan. Add seasonings, chili sauce, and ketchup. Cook, covered, for 10 minutes. Spoon meat filling into 2 liter casserole dish. Top with potato/cheese mixture. Bake at 400 degrees for 15 minutes.

Cheeseburger pie - joël robuchon recipe

Main Ingredients: Pastry for 1 (9") crust (recipe below) 1 pound ground beef 1 teaspoon salt 1/2 teaspoon ground oregano 1/4 teaspoon pepper 1/2 cup fine dry Italian style bread crumbs 1/2 cup tomato sauce 1 onion, very finely diced 1 green pepper, very finely diced Cheese Topping (recipe below) 2 cups mashed potatoes 1/2 cup finely shredded mild cheddar cheese Cheese Topping: 1 egg 1/4 cup milk 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon worcestershire sauce 1 1/2 cups finely shredded mild cheddar cheese Pie Crust: 1 1/2 cups flour 1/2 cup shortening 1/2 teaspoon salt 7 tablespoons cold water Cooking Preparation of the Recipe: Heat oven to 425. Prepare pastry (directions below). In skillet, cook and stir ground beef, onion and green peppers until done. Drain fat. Stir in salt, oregano, pepper, crumbs, 1/2 c. tomato sauce. Mix well. Pour into pastry lined pan. Spread Cheese Topping (recipe below) evenly over filling. Then cover with mash potatoes. Sprinkle mash potatoes with 1/2 c. shredded cheese. Cover edge with 2-3" strips of aluminum foil to prevent excessive browning, removing foil for the last 15 minutes of baking. Bake about 30 minutes. Cut into wedges and serve. Pastry: Mix flour amp; salt. Cut in shortening until well blended. Add cold water 1 tablespoon at a time. When dough will hold together, roll out on a floured surface. Place in 9" pie pan. Cheese topping: Mix egg amp; milk. Add salt, dry mustard and worcestershire sauce. Mix well. Add cheese. Mix well. Pour over meat mixture. Variations: You can use a bought piecrust if so desired. Also this is a good way to use leftover mash potatoes. We love to make mash potatoes with hot pepper cheese. This would be very good on top of the meat mixture. Just add about 8 oz. of cubed hot pepper cheese in your potatoes when you are mashing them. Just use your imagination.

Potato pie - jamie oliver recipe

Main Ingredients: Make fluffy "instant" mashed potatoes. 1 10-inch unbaked pastry shell 1 pound cottage cheese 2 cups unseasoned mashed potatoes 1/2 cup sour cream 2 eggs 2 teaspoons salt 1/8 teaspoon cayenne 1/2 cup scallions, thinly sliced 3 tablespoons grated Parmesan cheese Cooking Preparation of the Recipe: Put the cottage cheese through a food mill or sieve to make it smooth. Beat the mashed potatoes into the cottage cheese. Beat in the sour cream, eggs, salt and cayenne. Stir in scallions. Spoon into pastry shell. Sprinkle the top with grated cheese. Bake in 425 degrees for 50 minutes until golden brown on top.

Cellini pies - paula deen recipe

Main Ingredients: Golden Pastry: 2 cups Gold Medal flour 2 tablespoons sugar 1 teaspoon salt 3/4 cup butter 2 egg yolks 3 tablespoons lemon juice 2 tablespoons wat Pie: 2 small cloves garlic, minced 2 medium onions, minced 8 thin slices Swiss cheese 8 small tomatoes, sliced Flour 24 anchovies, cut up Capers 2 cups whipping cream Cooking Preparation of the Recipe: Golden Pastry: Measure flour, sugar, and salt into bowl. cut in butter thoroughly. Blend egg yolks, lemon juice and water; mix into flour mixture until all flour is moistened and dough almost cleans sides of bowl. cover and chill. Divide dough into 8 equal parts; roll each into round 1 1/2 inches larger than inverted 4 1/4 inch trt pan. Ease pastry into pans. Flute edges. Fill. Pie: Heat oven to 400 degrees. Prepare pastry. Mix garlic and onions; spread in pastry-lined tart pans. Cover with cheese slices. Dip tomatoes into flour; place on cheese. Sprinkle with anchovies and capers. Pour cream over pies. Cover edges of pastry with 1 1/2 inch strips of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 25 to 30 minutes.

Argentinian potato pie - gordon ramsay recipe

Main Ingredients: For the meat sauce: 800 grams minced meat 3 tbsp olive oil 2 chopped onions 1 400 grammes can of tomato sauce or crushed tomatoes 6 chopped olives 2 sliced carrots 1 chopped red bell pepper 2 tbsp grated cheese 2 eggs condiments: salt, white pepper, marjoram, dried parsley and garlic powder; For the mashed potatoes: 1/2 kg. potatoes 150 gr. cream cheese 2 tbsp grated cheese 150 ml milk Cooking Preparation of the Recipe: Proceed as follows: Fry the chopped onions oil together with a little garlic powder (or fresh, crushed garlic) and dried parsley. When the onions are cooked, add in the same skillet the minced meat, the tomato sauce (or the crushed tomatoes), sliced carrots, chopped olives and the chopped red pepper. Mix, season with salt, white pepper and marjoram. Cook over high heat for 10 minutes. Add two chopped hard-boiled eggs and 2 tbsp of grated cheese, Taste the preparation when the meat is cooked and add condiments as you like. Cook and mash the potatoes. When ready, add a little milk, cream cheese in small bits and 2 tbsp grated cheese. Mix them. The mashed potatoes should be like rich cream. Put the meat sauce in a rectangular ovenware or casserole, and cover it with mashed potatoes. If desired, you can sprinkle some grated cheese on top of the mashed potatoes. Put the potato pie in a hot oven at 225 oC for 7 - 10 minutes or microwave at high until it is hot. Serve on a cold winter night together with an Argentinian Mendoza Tinto.

Make-your-own pita pizza - rachael ray recipe

Main Ingredients: For each individual pizza you will need: 7 inch pita bread (Greek-style, if available) 1/4 cup spaghetti sauce 1/4 cup shredded mozzarella cheese Other toppings: thinly sliced pepperoni, sliced mushrooms, chopped green pepper, chopped onion, pineapple tidbits, etc. Cooking Preparation of the Recipe: For each pizza, place a whole pita bread on a baking sheet and spread generously with spaghetti sauce. Greek-style (pocketless) pitas are a bit thicker and make a spongier crust. Sprinkle the sauce with whatever toppings you like, and finish off with the shredded mozzarella cheese. Bake pizzas at 425 degrees for 8 to 10 minutes, until the cheese is melted and bubbly. Slide finished pizza onto a plate and cut into wedges with a pizza wheel or knife.

Fruit pizza - joël robuchon recipe

Main Ingredients: Crust- 1/2 cup powdered sugar 1 cup margarine, softened 2 cups flour Citrus Topping- 1 cup pineapple juice 2 Tbls. cornstarch 1/2 cup sugar 1 Tbls. lemon juice Sauce- 8oz. cream cheese 1/3 cup sugar 1 tsp. vanilla Toppings- blueberries, pineapple, strawberries, cantaloupe, cherries, honeydew, kiwi fruit, bananas, or any fruit of your choice-cut into bite-size pieces Cooking Preparation of the Recipe: Combine the powdered sugar, margarine, and flour and press into a 10x14 deep pan or larger size. Bake at 350 degrees F. for 10 minutes. Citrus Topping- While the crust is baking, combine the pineapple juice, cornstarch, sugar, and lemon juice and cook til thick. Let cool. Sauce- Beat the cream cheese, sugar, and vanilla together. Pour over the crust while its still warm. Toppings- Top with your favorite fruits cut into bite-size pieces. Pour the citrus topping over the top of the fruit to keep fruit from browning. Refrigerate!

Breakfast pizza - jamie oliver recipe

Main Ingredients: 8 oz Mozzarella Cheese, grated 6 Eggs 1 1/2 c Milk and/or cream Salt and Pepper, to taste 1/4 md Onion, chopped 3/4 md Onion, from above, ringed 1 md Green pepper, ringed 1 Pizza crust Cooking Preparation of the Recipe: Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Pugliese bread dough works very well for a crust. Beat eggs lightly. Add cheese, onion and salt and pepper. Mix gently. Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place rings of green pepper over the top. You can also include onion rings, mushrooms, or other favorite Pizza toppings. Color contrast helps here, as the mixture is rather plain looking. Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg mixture is set. I got the recipe from a TV show about how to make Pizzas, on PBS. People that won't eat Pizza or Eggs with even go for this!

Scallop pie - alain ducasse recipe

Main Ingredients: 8 lg Scallops* 300 ml Milk 2 Salt and pepper 2 tb Butter 1 tb Flour 1/2 lb Mushrooms, sliced 4 tb Med.sweet white wine 1 lb Fresh mashed potatoes Cooking Preparation of the Recipe: * Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like. Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown

Meat pie - jamie oliver recipe

Main Ingredients: 750g (1 1/2 lb) blade or round steak 1 onion, diced 2 Tbsp flour 6 shakes pepper 2 tsp chopped parsley 1 1/2 cups stock 1/2 recipe Flaky Pastry parsley sprigs Cooking Preparation of the Recipe: Cut meat into 2 cm pieces. Place meat, onion, flour, pepper and chopped parsley in saucepan, mix together. Add stock, bring to a boil and simmer for 1 hour. Stir frequently, OR microwave for 5 minutes on high power, then 12 minuted on medium power. Place the meat mixture into a pie dish. Set oven to 220C (425F). Roll out pastry to the shape of the pie dish and 5 cm larger all around. Cut a 2 cm inch strip from outside edge of pastry. Brush the edge of the pie dish with water. Fit the strip of pastry carefully around the edge without stretching it, cut-side out. Join ends neatly and brush strip with water. Using a rolling pin, lift large piece of pastry without stretching it, cover dish and press edges lightly. Trim edge and cut a 3 cm intervals, drawing flakes up with knife. Glaze with milk, and slit top of pie to allow steam to escape, place on baking tray. Bake at 220C for 20 minutes, then at 190C (375F) for another 10 - 20 minutes. Garnish with parsley and serve.

Pizza pasta pie - jamie oliver recipe

Main Ingredients: 6 ounces packaged spaghetti 2 tablespoons butter or margarine 2 eggs 1/3 cup grated Parmesan or romano cheese 1 cup shredded mozzarella cheese 1 pound hot-style bulk pork sausage 1 cup sliced fresh mushrooms 2 ounces sliced pepperoni, cut in half 1/2 cup chopped onion 1 clove garlic, minced 7 1/2 ounce can tomatoes, cut up 6 ounce can tomato paste 1 teaspoon dried oregano, crushed 2 tablespoons grated Parmesan or romano cheese Cooking Preparation of the Recipe: Cook spaghetti in boiling salted water till al dente. Immediately drain in a colander. Stir the butter or margarine into the hot spaghetti; stir in the beaten eggs and the 1/3 cup Parmesan cheese. In a greased 10 inch pie plate form the spaghetti mixture into a "crust". Sprinkle shredded mozzarella cheese over the crust. In a large skillet cook sausage, mushrooms, pepperoni, onion, and garlic till sausage is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, tomato paste, and oregano; heat through. Turn the meat mixture into the crust. cover the edges with foil. Bake in a 350 degree oven for 20 minutes. Sprinkle with the 2 tablespoons Parmesan cheese. Bake the pie about 5 minutes more or till cheese is melted.

Apple pie - rachael ray recipe

Main Ingredients: 5 cups flour 1 T brown sugar 1/4 t baking powder 1/2 T salt 2 C shortening 1 T vinegar 1 egg, beaten Water Cooking Preparation of the Recipe: Mix dry ingredients together. Cut shortening into dry ingredients until mixture is the consistency of coarse meal. Combine vinegar and egg and add enough water to make one cup liquid. Add liquid to dry ingredients and mix until dough forms a ball. Avoid overmixing; once it sticks together, that's enough. Divide dough and pat out with hands into desired shape on floured sheet of wax paper (lots of flour!). Put another floured sheet on top (more flour!) and smooth with rolling pin. Transfer to pie dish using the wax paper. Yields five or six 9-inch crusts. Store unused dough (in rolled-out crusts or in balls) in freezer, tightly wrapped. Pastry for 2 crusts 6 to 9 Granny Smith apples, peeled, cored, and cut into chunks 1 T cornstarch 1/2 t salt 3 T butter, melted 1 t ground cinnamon 3 T sugar 1/3 C light corn syrup 1/2 C light brown sugar 3 T light corn syrup 2 T flour 2 T butter, softened Fill pastry-lined pie pan with apples. I highly recommend using a 9- or 10-inch cast iron skillet or chicken fryer -- these make a great crust. Combine next 6 ingredients and pour over apples. Cover with top crust; a lattice works best as it allows plenty of steam to escape. Bake at 425 F for 30-45 minutes. Combine remaining ingredients and spread over crust. Return to oven for 10 minutes or until topping is bubbly.

Garlic and cheese pizza

Main Ingredients: 1 Platina cooked pizza crust 1/2 cup mozzarella cheese, grated 1/2 cup Parmesan cheese, grated 1/2 cup cheddar cheese, grated 3 cloves crushed garlic 1/4 pound butter Fresh basil Toasted pine nuts Cooking Preparation of the Recipe: Blend together the cheeses, garlic and butter. Spread a thick layer over Patina.Bake in oven 15 minutes at moderate temperature (350 - 375 degrees) until cheese melts.Sprinkle with basil and toasted pine nuts.Serve with soup or salad.

Classic pizza - bobby flay recipe

Main Ingredients: 1 Platina cooked pizza crust 1/2 cup Mozzarella cheese 1/4 cup Parmesan cheese 1/4 cup cheddar cheese 1/2 cup sliced pepperoni 1/2 cup lightly steamed mushrooms 1/2 cup green pepper 3/4 cup browned ground beef (spiced amp; crumbled) Cooking Preparation of the Recipe: Lightly coat crust with tomato sauce. Arrange grated cheese over sauce.Top with pepperoni, mushrooms, cooked ground beef and green pepper.Spiced ground beef preparation - Brown meat with onion and garlic (1 clove). Use either minced garlic or garlic salt and any other herbs to your liking. Add pepper and a little salt to taste.Bake in oven 10 - 15 minutes or until cheese has melted.

Easy mexican pizzas - rachael ray recipe

Main Ingredients: 1 pkg. (8) 10-inch burrito-size flour tortillas, divided 2 cups (8 oz.) SARGENTO Mexican Blend Shredded Cheese, divided 1 tablespoon vegetable oil 1 pkg. (about 1 lb.) boneless, skinless chicken breasts, cut into small pieces 1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix, divided 1 can (16 oz.) ORTEGA Refried Beans ORTEGA Thick amp; Smooth Taco Sauce Toppings: chopped tomato, sliced green onions and ripe olives Cooking Preparation of the Recipe: DirectionsPREHEAT oven to 375° F. Place 4 tortillas on greased baking sheets. Sprinkle each with 1/4 cup of cheese. Place remaining tortillas on top of cheese.HEAT vegetable oil in large skillet over medium heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add 2 tablespoons seasoning mix and 1 tablespoon water; mix well. Remove from heat.COMBINE refried beans, remaining seasoning mix and 1 tablespoon of water in small bowl.SPREAD about 1/3 cup bean mixture on each tortilla. Layer with a drizzle of taco sauce, chicken mixture, remaining cheese and toppings.BAKE for 5 to 8 minutes or until cheese melted.

Plum pie - alain ducasse recipe

Main Ingredients: 1 pk For 9-inch two crust pie 1 c Sugar 1/2 c All-purpose flour 1/2 ts Ground cinnamon 6 c Fresh purple plum slices 1 tb Margarine or butter Cooking Preparation of the Recipe: Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in plums. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.

Aussie meat pie - paula deen recipe

Main Ingredients: 1 onion, chopped 750g (1 1/2 LB) minced steak 1 1/2 cups beef stock 1/2 cup tomato sauce pinch nutmeg 2 Tbsp flour blended with a little water 375g (12oz) packet shortcrust pastry, thawed 1 sheet ready rolled puff pastry, thawed seasoning to taste Cooking Preparation of the Recipe: Saute' the onion, and meat in a frying pan until browned, draining off any excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring to a boil, then simmer for 15 minutes. Stir in the blended flour, and allow the mixture to thicken then cool. Lightly grease a 23cm (9") deep pie dish and line with the shortcrust pastry. Spoon in the cool filling, moisten the edges with water, and top with the puff pastry, pressing gently to seal. Trim and score the edges, brush the top lightly with a beaten egg and make a slight cut in the center of the pastry. Bake at 230C (425F) for 10 minutes then reduce heat to 180C (350F) and bake a further 30 minutes.

Four cheese pizza - bobby flay recipe

Main Ingredients: 1 large (12 inch) or 4 small (6 inch) Boboli Italian bread shell(s) 5 ounce pouch Boboli pizza sauce 1 ounce ricotta cheese 1 ounce Parmesan cheese, grated 1 ounce Kraft natural shredded cheddar cheese 3 ounces Kraft natural shredded mozzarella cheese Cooking Preparation of the Recipe: Spread pizza sauce then ricotta cheese on top of bread shell. Sprinkle cheeses over sauce in order given. Bake at 450 degrees for 12 - 15 minutes (5 - 8 minutes for 6 inch shells).

Blackberry cream pie - paula deen recipe

Main Ingredients: 1 cup sugar2/3 cup all-purpose flour 2 large eggs, lightly beaten1 1/3 cups sour cream1 teaspoon vanilla extract3 cups fresh or frozen blackberries, thawed if frozen1 unbaked 9-inch pastry shell1/3 cup all-purpose flour1/3 cup firmly packed brown sugar1/4 cup chopped toasted pecans3 tablespoons softened butterwhipped creamfresh whole berries (opt) Cooking Preparation of the Recipe: Preheat oven to 400 degrees. Mix together sugar, 1/3 cup flour,eggs, sour cream and vanilla. Blend until smooth. Gently fold inblackberries. Spoon mixture into pastry shell. Bake 30-35 minutesor until center is set. Combine remaining 1/3 cup flour, brownsugar, pecans and softened butter. Mix together well. Sprinkle overhot pie. Return pie to oven for 10 minutes or until golden brown.Remove from oven and cool on wire rack. Garnish with whipped creamand whole berries if desired.

Pan pizza - heston blumenthal recipe

Main Ingredients: 1 13-3/4oz. package hot roll mix 1 cup grated parmesan cheese 1//2 pound ground beef 1/4 cup chopped onion 1/4 cup chopped green pepper 1 clove garlic, minced 1 16oz. can tomatoes, cut up 1/3 cup tomato paste 1 4oz. can mushroom stems and pieces, drained 1 teaspoon sugar 1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed 1/2 teaspoon fennel seed Cooking Preparation of the Recipe: In a large bowl dissolve yeast from roll mix in 1 cup of warm water. Stir in flour mixture from mix and 1/2 cup of the parmesan cheese. Cover and let rest 10 minutes. With greased fingers pat dough out onto bottom and halfway up sides of a greased 15 1/2 x10 1/2 x 1 inch baking pan. Bake at 375 degrees until deep golden brown, 20 to 25 minutes. Meanwhile, in a medium skillet cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender. Drain off excess fat. Stir in undrained tomatoes, tomato paste, mushrooms, sugar, basil, oregano, fennel, 1 teaspoon salt, and 1/8 teaspoon pepper. Spread meat mixture over the hot crust. Sprinkle with mozzerella cheese and the remaining parmesan cheese. Bake at 375 degrees until bubbly, 20 to 25 minutes. Let stand 5 minutes before cutting.

Easy lemon meringue pie

Main Ingredients: 1 1/2 cups sugar3 Tbsp cornstarch3 Tbsp. all purpose flour1 1/2 cups hot water3 slightly beaten egg yolks2 Tbsp. butter or margerine1/2 tsp. grated lemon peel1/3 cup lemon juice1 9-inch pastry shell, cookedMeringue (see below) Cooking Preparation of the Recipe: In saucepan, mix sugar, cornstarch, and flour. Gradually add hotwater, stirring constantly.Cook and stir over high heat til mixture comes to boiling. Reduceheat; cook and stir 2 minutes longer. Remove form heat.Stir small amount of hot mixture into egg yolks, then return tohot mixture. Bring back to boiling and cook 2 minutes, stirringconstantly. Add butter and lemon peel. Slowly add lemonb juice,mixing well. Pour into pastry shell. Spread meringue over fillingand seal the edges. Bake at 350 F for 12 to 15 minutes. Coolbefore cutting. (Before cutting, dip knife in water.)Meringue3 egg whites1/2 tsp. vanilla1/4 tsp. cream of tartar6 Tbsp. sugarBeat egg whites with vanilla and cream of tartar til soft peaksform. Gradually add sugar, beating til stiff and glossy peaks haveformed and all sugar is dissolved.

Beefsteak pie - paula deen recipe

Main Ingredients: -grammie's kitchen 2 lb Stewing beef 2 lg Onions; chopped fine 1 tb Brown sugar 2 tb Corn oil 2 ts Pepper 1 ts Salt; (optional) 1/2 lb Carrots; chopped -water or stock to cover Cooking Preparation of the Recipe: Cut the meat into 1/2 in. cubes. Brown in hot oil both sides. Then add the onions and sugar. Cook until the onions are brown and tender. Then barely cover the meat with water or stock; add the spices. Add carrots and simmer until tender (about 2 hours).For added flavor; I have added 1/3 cup of red wine.THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and return to the pan. Mash over a gentle heat with a generous tbsp. of parave margarine or chicken fat. Add salt and pepper to taste. Nondairy, kosher for Passover, creamer can be added for creaminess. Remove from heat and add 2 well-beaten eggs and a tea. of chopped parsley. Use this mixture to line the bottom and sides of a deep casserole, previously well-greased.Pour in the hot stew and smooth the remaining potato mixture on the top. Brush with a little egg. Put in quick oven, 400 degrees for 15-20 minutes or until a rich brown. Serves 6 generously.

Easy zwiebelkuchen (onion pie)

Main Ingredients: 1 pk Yeast, Active Dry 1 t Sugar 1 1/2 t Salt 3 c Unbleached Flour 1 T Shortening 1 c Water, 120 to 130 Degrees F. 6 Bacon, Slices, Cut Up 2 Onions, Medium, Sliced 1/4 t Cumin 1/2 t Salt Pepper, As Desired 1 Egg Yolk 1 c Sour Cream Cooking Preparation of the Recipe: Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature.

Tyropita (cheese pies)

Main Ingredients: 1 lb Feta cheese 1 lb Filo pastry 1/4 lb Ground kefalograviera cheese 1 cup Milk 3 tbsp Butter 4 Eggs (beaten) Dill or Mint (diced) Pepper A little margarine Cooking Preparation of the Recipe: Mash the feta cheese with a fork and add the kefalograviera, milk, butter, dill (or mint), eggs and pepper. Butter a pan with the margarine and place half the sheets of fyllo on the bottom also buttered with the margarine (so it doesn't stick) Pour the cheese mix and cover with the rest of the fyllo sheets, also buttered with margarine. Bake in medium oven for about 1 hr.

Excellent tamale pie

Main Ingredients: FILLING 1 1/2 lb. ground beef 1 small onion, chopped 2 cloves garlic, finely chopped 2 cans (10-oz. each) ORTEGA Enchilada Sauce 1 cup whole kernel corn 1 can (2 1/4 oz.) sliced ripe olives, drained 1 teaspoon salt CRUST 2 1/4 cups ALBERS Yellow or White Corn Meal 2 cups water 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk 1 teaspoon salt 1 can (4 oz.) ORTEGA Diced Green Chiles 1/2 cup (2 oz.) SARGENTO ChefStyle Shredded Mild Cheddar Cheese ORTEGA Pickled Jalapeño Slices (optional) Cooking Preparation of the Recipe: Directions FOR FILLING COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt. FOR CRUST PREHEAT oven to 425º F. COMBINE cornmeal, water, evaporated milk and salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thick. Stir in chiles. Reserve 2 cups cornmeal mixture; cover with plastic wrap. Spread remaining cornmeal mixture on bottom and up sides of greased 12 x 8-inch baking dish. Bake for 10 minutes. Cool on wire rack. SPOON meat filling into cornmeal crust. Spread reserved cornmeal mixture over meat filling. Bake for 15 to 20 minutes; sprinkle with cheese. Bake for additional 5 to 10 minutes or until cheese is melted. Garnish with jalapeños.

Best swiss apple pie

Main Ingredients: 6 c Peeled apples, cut in 1 inch wedges 2 ts Lemon juice 1 tb Flour 1/3 c White sugar 1/4 c Brown sugar 1/2 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Salt 1/8 ts Ginger 1 tb Butter Cooking Preparation of the Recipe: This scrumptious spicy apple pie is served with a hot brandy sauce. pastry of your choice cream or milk hot brandy sauce (recipe follows) Sprinkle apple wedges with lemon juice and toss well. Combine remaining ingredients except butter, cream and sauce. Line a 9 inch pie plate with half the pastry and sprinkle bottom with 1/3 of the sugar spice mix. Top with half the apple wedges, fitting them in as tightly as possible. Sprinkle with another third of the sugar spice mix. Top with the rest of apples and sprinkle with remaining sugar spice mix. Press gently with your hand, to make it as compact as possible. Dot with butter, and top with remaining pastry. Brush top with cream or milk. Bake in a 425 F oven 15 minutes. Reduce heat to 350 F and bake 40-45 minutes, or until crust is golden brown

Best swedish cheese pie

Main Ingredients: CRUST: 1 x Basic Pastry Pie Crust; 9" CHEESE PIE: 2 c Cottage Cheese 1/4 c Unbleached Flour; Sifted 1 c Light Cream 3 ea Eggs; Large 1/4 c Sugar; Granulated 1/2 c Almonds; Toasted, Fine Chop Cooking Preparation of the Recipe: Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. Place in a large mixing bowl and beat until smooth. Add the eggs, flour, sugar, cream, and finely chopped almond and blend well. Pour the mixture into the prepared crust and bake for about 45 minutes or until a knife comes out clean. Remove the pie from the oven and chill before serving.

Real steak and guinness pie

Main Ingredients: 1 kg Round steak 1 tb Flour 1 ts Brown sugar 1 tb Raisins (optional) 5 x Onions 300 ml Guinness 8 Slices bacon 3 oz Lard Chopped parsley Recipe of short pastry* Cooking Preparation of the Recipe: *For double-crust pie in deep pie dish. Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 T honey.

Best spinach calzone pizzas

Main Ingredients: 1 Loaf frozen bread dough, thawed 8 oz Fat-free Mozarella, shredded 10 oz Spinach, frozen chopped, thawed and well-drained 6 oz Tomato paste 1/4 c Onion, finely chopped 4 oz Canned mushroom stems and pieces, drained 1 Garlic clove, minced or pressed 2 tb Red wine Cooking Preparation of the Recipe: Heat oven to 375 F. Divide bread dough into 6 equal pieces. On baking sheets sprayed with non-stick cooking spray, pat each piece into a 7" circle. Combine remaining ingredients; mix lightly. Spoon approximately 1/2 c. of mixture onto half of each circle. Fold dough over filling; moisten edges and press together with fork to seal. Cut small slit in top of each calzone; lightly spray with cooking spray. Bake at 375 F. for 15 to 18 minutes or until golden brown. 322 calories, 22 g protein, 46 g carbo., 2 g total fat, . 5 g saturated fat, 7 mg sodium, 616 mg sodium, 3 g fiber, 6% calories from fat

Spanakopita (spinach pie)

Main Ingredients: 2 lbs Spinach 2/3 lb Diced green onions 1 batch Diced dill 1 Finely chopped leek 2 Eggs 1 1/2cup Olive oil 1 lb Filo pastry Salt Pepper Cooking Preparation of the Recipe: Clean and boil the spinach lightly. Strain it well and chop it. Brown the green onions and the leek lightly in a pot using half the olive oil . Remove from the heat and add the dill, the eggs, the spinach and salt amp; pepper. Oil a pan and spread half the sheets of filo sheets. Spread the spinach mix on top and then cover with the other sheets. Oil the top and bake in medium oven for about 1 hr.

Perfect shepherd's pie

Main Ingredients: 500g minced lamb 675g potato(es) 1 medium onion(s) 1 stick celery 1 medium carrot(s) 175ml lamb stock 25g butter 50ml milk 2 tbsp oil 2 tbsp Worcestershire sauce 1 tbsp tomato puree salt and ground pepper to taste Cooking Preparation of the Recipe: 1. Peel the potatoes and cut into even sized chunks. Transfer to a saucepan and cover with cold water. Add 1/2 teaspoon salt and boil for about 20 minutes or until tender. 2. Whilst the potatoes are boiling, preheat the oven to 200ºC. Add the oil to a frying pan and fry the onion, celery and carrot over a medium heat for about 2 -3 minutes or until they soften. 3. Add the lamb to the pan and cook for five minutes or until the lamb mince browns. 4. Stir in the tomato puree and Worcestershire sauce. Carry on stirring for a couple of minutes and then add the stock. Season to taste before leaving to simmer for five minutes. 5. Drain the potatoes and return to the saucepan. Mash using a potato masher whilst adding the milk and butter. Continue until the mixture is smooth. 6. Transfer the mince mixture to an ovenproof dish and top with the mashed potato. Fluff the surface using a fork to give the surface a crispy texture. 7. Place the dish in the oven and cook for a further 20 minutes or until the potato topping turns golden brown.

Shepherd's cheddar pie

Main Ingredients: 10 ounce can Campbell's Condensed Cheddar Cheese Soup 3 cups hot mashed potatoes 1 pound ground beef 2 cups frozen mixed green beans, corn, peas, and carrots 1 tablespoon Worcestershire sauce 1/4 teaspoon ground black pepper 1/4 teaspoon dried oregano leaves (optional) Cooking Preparation of the Recipe: 1. Make topping by combining 1/2 can soup with hot mashed potatoes; set aside. 2. In large non-stick frypan, brown ground beef at medium-high heat until cooked through. Drain excess fat. 3. Meanwhile, cook mixed vegetables according to package directions; add to frypan and stir into beef with remaining soup, Worcestershire sauce, pepper and oregano. 4. Spoon meat mixture into 8 x 8 x 2 inch square baking pan. Spread reserved potato mixture evenly over surface. Bake at 400 degrees for 20 minutes or until topping is light golden.

Real sfiha (lahm bi`ajeen) (meat pie)

Main Ingredients: 1/2 quantity of Khoubiz dough recipe* 1 tablespoon vegetable oil 1 # pound of fresh, coarsely ground lamb 1 medium onion, chopped fine 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon black pepper 1/4 teaspoon white pepper salt to taste 1/2 cup chopped tomatoes 2 Tablespoons fresh lemon juice extra vegetable oil Cooking Preparation of the Recipe: Prepare the Khoubiz dough. Set aside to rise 1 1/2 hours (this should become double in size) Heat the vegetable oil in a heavy large skillet over medium high heat. Add the ground lamb and stir and cook until the meat is crumbly and it is no longer pink. Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes. Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes. Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft. Remove from heat. Stir in the fresh lemon juice. The mixture should not be watery but it should be moist. Set aside to cool. Punch down the dough and roll on a lightly floured pastry board till it is 1/4 inch thick. Cut 10 4 inch rounds. Continue to roll the trimmings into a ball, roll them out and cut into rounds also. Place the rounds on a cloth and cover with another cloth. Take a round of dough and flute the edges with fingertips. Spread a heaping tablespoon of the meat/nut mixture and into the small pie shell you have formed. Place one inch apart on an oil baking sheet. Lightly brush the pies, including the meat and the crust with more oil. Bake in a pre heated oven at 350 degrees 15 minutes or until the crust is golden. Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.

Easy raspberry glace pie

Main Ingredients: 1 Baked pie shell--9-inch 1 1/2 Quarts raspberries 1 c Sugar 3 tb Cornstarch 1/2 c Water Few drops red food color, If desired 1 pk (3 ounces) cream cheese, Softened Cooking Preparation of the Recipe: Prepare and bake pie shell. Mash enough raspberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining raspberries. Pour cooked raspberry mixture over top. Refrigerate about 3 hours or until set.

Best rabbit pie

Main Ingredients: 1 rabbit a few slices ham or bacon salt and white pepper to taste 2 blades pounded mace 7#189;tsp grated nutmeg a few forcemeat balls 2 hard-boiled eggs 300ml/½pt gravy puff pastry crust Cooking Preparation of the Recipe: 1. Cut up the rabbit (which should be young), remove the breast-bone and bone the legs. 2. Put the rabbit, slices of ham, forcemeat balls and hard-boiled eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace and grated nutmeg. 3. Pour in about 300ml/½pt water, cover with a pastry crust, and bake in a well-heated oven for about 1½hour. Should the crust acquire too much colour, place a piece of paper over it to prevent it from burning. 4. When done, pour in at the top, by means of the hole in the middle of the crust, a little good gravy, which may be made of the breast and leg bones of the rabbit and 2 or 3 shank-bones, flavoured with onion, herbs and spices.

Best pineapple cream pie

Main Ingredients: 1 can (16 oz) crushed pineapple 2 tablespoons cornstarch 1/2 cup sugar 3 eggs, room temperature 2 envelopes (1/4 oz each) gelatin 1/4 cup fresh lime juice 2 tablespoons dark rum 2 cups heavy cream, whipped Macadamia Crust Cooking Preparation of the Recipe: Drain pineapple; reserve liquid. Add water to pineapple liquid to make 1 cup. In a heavy saucepan combine 1/2 cup of the pineapple liquid, cornstarch and sugar. Separate eggs. Beat egg yolks into the cornstarch mixture. Soften gelatin in the remaining 1/2 cup pineapple liquid. Heat cornstarch and egg yolk mixture over very low heat until it just starts to thicken. Stir in the gelatin and blend until dissolved. Add lime juice, rum and drained pineapple. Cool mixture. When pineapple mixture is cool, beat the egg whites until they hold firm peaks. Fold whipped cream into pineapple mixture; then fold in the egg whites. Pour mixture into the Macadamia Nut Crust and chill for several hours. Garnish with fresh sprigs of mint and thin slices of lime, if desired. Macadamia Crust 1 cup graham cracker crumbs 1/3 cup melted butter 1/4 cup sugar 1/3 cup chopped macadamia nuts 1/2 cup shredded coconut Preheat oven to 375F. In food processor or by hand, combine graham cracker crumbers, melted butter and sugar. Stir in macadamia nuts and coconut. Press crumb mixture into a 9-inch pie plate. Bake for 8 minutes. Chill until ready to use.

Good peanut butter cream pie

Main Ingredients: 2 cups crushed oreo cookies 1/4 cup butter melted 8 oz cream cheese, softened 1 1/3 cup powdered sugar 2/3 cup creamy peanut butter 1 cup heavy cream 1 cup heavy cream, whipped 1/2 cup salted peanuts, coarsely chopped Cooking Preparation of the Recipe: Combine cookie crumbs and butter. Press mixture into a 9" pie pan. Set in freezer while you prepare the filling. Combine cream cheese, powdered sugar and peanut butter. Beat until smooth. Add the 1 cup cream and mix well. Gently old in the whipped cream. Turn into the prepared pie crust. Sprinkle with chopped peanuts. Place in the freezer for at least 2 hours. It can be made several days in advance. Makes 6 to 8 servings.

Best peach-apricot pie

Main Ingredients: 1 pk For 9-inch two-crust pie 3/4 c Packed brown sugar 1/4 c Apricot jam or preserves 1/3 c All-purpose flour 1/4 ts Ground cinnamon 6 c Sliced fresh peaches (8 to 10 medium) 1 ts Lemon juice 1 tb Margarine or butter Cooking Preparation of the Recipe: Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches, apricot jam and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Currant Sauce if desired. 400 CALORIES EACH FOR 9-INCH PIE.

Best peach pie--9-inch

Main Ingredients: 1 pk For 9-inch two-crust pie 2/3 c Sugar 1/3 c All-purpose flour 1/4 ts Ground cinnamon 6 c Sliced fresh peaches (6 to 8 Medium)* 1 ts Lemon juice 1 tb Margarine or butter Cooking Preparation of the Recipe: *substitute: Frozen sliced peaches, partly Thawed and drained. Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Curran Sauce if desired

Best peach pie--10-inch

Main Ingredients: 1 pk For 10-inch two-crust pie 1 c Sugar 1/2 c All-purpose flour 1/4 ts Ground cinnamon 8 c Sliced fresh peaches (8 to 1 Medium)* 1 ts Lemon juice 2 tb Margarine or butter Cooking Preparation of the Recipe: *substitute: Frozen sliced peaches, partly Thawed and drained. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Curran Sauce if desired

Best peach glace pie

Main Ingredients: 1 Baked pie shell--9-inch 5 c Sliced fresh peaches (about 5 medium) 1 c Sugar 3 tb Cornstarch 1/2 c Water Few drops red food color, If desired 1 pk (3 ounces) cream cheese, Softened Fruit protector, to prevent From discoloring--use as directed On package. Cooking Preparation of the Recipe: Prepare and bake pie shell. Mash enough peaches to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed peaches. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining peaches. Pour cooked peach mixture over top. Refrigerate about 3 hours or until set. 330 CALORIES PER SERVING.

Perfect peach cobbler

Main Ingredients: Filling 29 oz can sliced peaches 2/3 to 1 cup sugar 2 Tbsp corn starch 2 Tbsp butter 1/2 Tbsp cinnamon Topping 1 cup self-rising flour 1 Tbsp sugar 3 Tbsp shortening 1/2 cup milk Cooking Preparation of the Recipe: General ----------- Heat oven to 400F. Drain fruit and reserve liquid. Mix sugar and corn starch in saucepan. Stir in fruit juice gradually, bring to boil. Boil 1 minute, stirring constantly. Add fruit, pour into 1 1/2 quart (or 9"x13") baking dish. Dot with butter, sprinkle with cinnamon. Topping ------------ Mix flour and sugar, cut in shortening. Add milk. Stir until ingredients are blended. Spoon dough onto fruit. Bake 25-30 minutes. Serve warm.

Deluxe orange-glazed cherry pie

Main Ingredients: 1 pk For 9-inch two crust pie 1 1/3 c Sugar 1/2 c All-purpose flour 6 c Fresh red tart cherries, Pitted* 2 tb Margarine or butter ORANGE GLAZE: 1/2 c Powdered sugar 2 ts Finely shredded Orange peel 1 tb Orange juice Cooking Preparation of the Recipe: *substitute: Frozen, unsweetened pitted Tart cherries, thawed and drained Or 3 cn (16 ounces each) pitted, Red tart cherries, drained. Orange-glaze Lattice Cherry Pie. Heat oven to 425 degrees. Prepare 9-inch pie as directed -- except make Lattice Top. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with margarine. Cover with Lattice Top crust; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Spoon Orange Glaze over center of warm pie. (Do not allow glaze to run over edge of pie.) 475 CALORIES PER SERVING. ORANGE GLAZE Mix powdered sugar, orange peel and orange juice.

Real orange meringue pie

Main Ingredients: 3 eggs, divided 1/2 cup sugar 2 Tbls. flour 1 Tbls. melted butter 1 Tbls. grated orange rind 1 cup orange juice 1 9-inch pie shell 1/4 cup plus 2 Tbls. sugar Cooking Preparation of the Recipe: Beat yolks until thick. Add 1/2 cup sugar, flour, butter orange rind and juice; mix well. Pour into pie shell. Bake at 450F for 10 minutes. Reduce to 350F and bake for 25 minutes more or until set. Beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Brown meringue for 10 minutes in a 350F oven. Chill.

Oatmeal creme pies

Main Ingredients: Cookies 1 cup margarine 3/4 cup dark brown sugar 1/2 cup sugar 1 tablespoon molasses 1 teaspoon vanilla 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/8 teaspoon cinnamon 1 1/2 cups 1-minute Quaker Oats Creme Filling 2 teaspoons very hot water 1/4 teaspoon salt 2 cups marshmallow creme (1 7-ounce jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla Cooking Preparation of the Recipe: 1. Preheat oven to 350 degrees. 2. In a large bowl, cream together margarine, sugars, molasses, vanilla, and eggs. 3. In a separate bowl combine the flour, salt, baking soda, and cinnamon. 4. Combine the dry ingredients with the wet ingredients. Mix in the oats. 5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook - when cooled, the cookies should be soft and chewy. 6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool. 7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer. 8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling. Makes 2 dozen creme pies.

Deluxe microwave pecan pie

Main Ingredients: 3 Tablespoons butter 3 eggs slightly beaten 1 cup dark corn syrup 1/4 cup brown sugar, packed 1-1/2 teaspoons all-purpose flour 1/2 teaspoon vanilla extract 1-1/4 cup pecans, halved 1 (9 inch) pie shell, baked Cooking Preparation of the Recipe: Place butter in glass mixing bowl and microwave at 70% power for 1 minute. Stir in remaining ingredients and mix well. Pour mixture into baked pastry pie shell. Microwave for 20 minutes on 50% power, or until pie is almost set in center.

Meat pies (tortas de carne)

Main Ingredients: 1/2 kg (1 lb.) of beef groin 3 eggs 1/4 onion 1 clove of garlic 1 tablespoon of flour oil salt and pepper Cooking Preparation of the Recipe: Boil the meat in 6 cups of water with the onion and garlic. Once cooked, drain it, let it cool and pick of any remaining hairs on the meat. Whip the egg whites and add the yolks and flour. Mix well. Add the meat, salt and pepper to the mixture. Mix together. Fry in a frying pan with very hot oil, a couple tablespoons of the above mix and form them into small cakes or pies. Serve with salsa Mexicana with or in tomato sauce.

Deluxe margaritta pie

Main Ingredients: 1/2 cup margarine 1 1/4 cups finely crushed pretzels 1/4 cup sugar 14 oz. Eagle brand sweetened condensed milk 1/3 cup lime juice 2-4 Tbls. tequilla 2 Tbls. Triple Sec 1 cup whipped cream Cooking Preparation of the Recipe: Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well. Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill. In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold in whipped cream. Pour into prepared crust. Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refrigerate or freeze leftovers( if there are any)!

Luscious no-crust cheese amp; spinach pie

Main Ingredients: 3 eggs 6 tablespoons flour 16 ounce container cottage cheese 1/2 cup finely diced ham (optional) 10 ounce bag raw spinach 1 1/2 cups grated cheddar or Swiss cheese Cooking Preparation of the Recipe: Mix eggs and flour together well. Add cottage cheese and ham. Fold in spinach, then grated cheese. Spread in a 9 inch pie plate. Bake in preheated 350 degree oven for 45 minutes. Cut into wedges and enjoy hot or cold. A delicious meal anytime and great gently reheated.

Quick key lime pie

Main Ingredients: 1 can sweetened condensed milk 1/2 cup fresh squeezed key lime juice (8 to 10 limes) 4 egg yolks Cooking Preparation of the Recipe: Whip egg yolks and blend with condensed milk. Add key lime juice, mixing only until juice is mixed in. Do not overbeat. Pour into a 9-inch baked pie shell or prepared graham cracker pie crust. Chill until set (overnight is best). Top with whipped cream if you like.

Best individual thai pizzas

Main Ingredients: 6 Italian bread shells,small 1 c Bean sprouts,rinsed/drained 6 oz Jack cheese,shredded 1/3 lb Tiny shrimp,rinsed/drained 1/4 c Finely chopped green onion Crushed dried red hot chiles THAI PEANUT SAUCE: 2/3 c Smooth peanut butter 2 tb Water 2 ts Soy sauce 2 ts Cider vinegar 2 ts Sugar 2 tb Seasoned rice vinegar 1 ts Oriental sesame oil Cooking Preparation of the Recipe: 1. Place bread shells, cup sides up, on 2 baking sheets, each 12x15". Spread sauce equally over cups in bread. Scatter bean sprouts equally on crusts, then sprinkle with cheese. 2. Bake in a 350'F. oven until cheese has melted and begin to brown, 12-15 minutes (if using 1 oven, switch pan positions after 7 minutes). Place pizzas on dinner plates; top equally with shrimp and onion. Add chilies to taste; eat with knife and fork, or cut into wedges to pick up and eat. *** THAI PEANUT SAUCE *** Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut butter, rice vinegar, and sesame oil.

Hearty chicken vegetable pie

Main Ingredients: 1 package Pillsbury Pie Crusts 1 teaspoon flour 1 egg, lightly beaten 1 teaspoon poppy seeds Filling: 1/3 cup all-purpose flour 1/4 teaspoon garlic powder 1/4 teaspoon pepper 3/4 pound boneless, skinless chicken breasts, cut into bite-size pieces (1 1/2 cups) 2 tablespoons vegetable oil 10 ounce can cream of chicken or mushroom soup 1/4 cup water 1 package Green Giant Frozen Oriental International Mixtures 10 ounce can mushroom pieces and stems, drained Cooking Preparation of the Recipe: Adjust oven rack to lowest position. Heat oven to 400 degrees. Prepare pie crust according to package directions for Two Crust Pie using 9 inch pie plate. For filling, combine flour, garlic powder, and pepper in plastic bag. Add chicken pieces, shake bag to coat chicken. In large skillet, heat oil over medium-high heat. Add chicken and flour mixture. Cook until chicken is no longer pink. Stir in remaining filling ingredients. Heat just to boil. Pour into pie crust. Top with second crust and crimp edges. Brush with beaten egg and sprinkle with poppy seeds. Cut slits in top crust to vent. Bake for 45 to 50 minutes or until crust is golden brown and bubbling. Let stand 15 minutes before cutting.

Deluxe greek pizza

Main Ingredients: 1 Platina pizza crust 3/4 cup tomato sauce 1/2 cup grated feta cheese 1/2 cup Parmesan cheese 2 tomatoes, sliced 1/2 cup Greek olives, sliced 1 teaspoon basil Olive oil Cooking Preparation of the Recipe: Lightly brush Platina with olive oil. Spread thin layer of tomato sauce. Add grated cheeses to cover sauce surface. Top with fresh sliced tomatoes and Greek olives. Sprinkle with basil. Bake 10 - 15 minutes in moderate oven (350 - 375 degrees), until cheese is soft and melts. Serve with green salad.

Real grape pie with crumb topping

Main Ingredients: Serves/Makes:Makes 6 to 8 servings. Ingredients 2 lbs (.9 kg). Concord grapes (about 4 1/2 cups) 1 cup (225 ml) sugar 1/4 cup (60 ml) flour 2 tsp (10 ml) lemon juice 1/8 tsp (1 ml) salt unbaked 9 inch pie shell Oat Streusel: 1/2 cup (125 ml) quick-cooking oats 1/2 cup (125 ml) brown sugar (packed) 1/3 cup (80 ml) flour 1/4 cup (60 ml) butter or regular margarine Cooking Preparation of the Recipe: Wash and pick over grapes. Slip skins from grapes by pinching end opposite stem end. Reserve skins. Place pulp in two-quart saucepan. Cook over high heat until it comes to a boil. Reduce heat to low and simmer five minutes, or until pulp is soft. Put hot pulp through strainer or food mill to remove seeds. Combine strained pulp, reserved skins, sugar, flour, lemon juice and salt in bowl. Mix well. Pour grape mixture into unbaked pie shell. Prepare oat streusel and sprinkle over grape mixture. Oat Streusel: Combine oats, brown sugar and flour in bowl. Cut in butter or regular margarine until crumbly, using a pastry blender. Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly. Cover loosely with foil after twenty minutes if top becomes too brown. Cool on rack.

Real fiesta chicken pizza

Main Ingredients: 1 prepared (12-inch) pizza crust 1 tablespoon vegetable oil 2 boneless, skinless chicken breast halves, cut into thin strips 1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix 1 tablespoon water 1 cup ORTEGA SALSA PRIMA - Thick amp; Chunky 1 1/2 cups (6 oz.) SARGENTO® 4 Cheese Mexican Blend or Nacho amp; Taco Blend Shredded Cheese Toppings: sliced black olives, green onions, green bell pepper, radishes, red onion Sour cream (optional) ORTEGA Thick amp; Smooth Taco Sauce (optional) Cooking Preparation of the Recipe: Directions PREHEAT oven. (See pizza crust package directions.) HEAT vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well. SPREAD salsa over crust. Top with chicken mixture, cheese and vegetable toppings. BAKE according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.

Easy grilled ham pizza

Main Ingredients: 2 1/2 cups Five Roses unbleaced bread flour 8 ounce envelope quick rise instant yeast 1 tablespoon sugar 1 teaspoon salt 2 tablespoons olive oil 1 cup very warm water (125 degrees) 1/4 cup prepared pesto 1 cup shredded mozzarella cheese 1/3 cup Tre Stelle grated parmesan cheese 1 1/2 cups chopped Schneiders Olde Fashioned ham Vegetable Toppings: such as slivered green or red peppers, sliced olives, chopped tomatoes, chopped onions, pineapple chunks Chopped fresh basil (optional) Cooking Preparation of the Recipe: Dough: reserve 1 cup flour. Mix remaining flour, yeast, sugar, and salt in large bowl. Beat in oil and water. Mix in enough reserved flour to make a soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic about 8 minutes. Cover with plastic wrap and a towel; let rest 10 minutes. Line 12 inch pizza pan with foil. Press dough to fill pan, for 1/2 inch edge. Spread with pesto. Sprinkle with mozzarella and parmesan cheeses, then ham and vegetables. Meanwhile, preheat both sides of barbecue for 10 minutes. Place pizza on left side of the grill. close cover. Turn off burner on the left side. Cook 10 minutes. Turn pan around quickly. Cook 5 - 10 minutes longer or until browned on bottom. Sprinkle with chopped basil, if desired

Cretan meat pie

Main Ingredients: Lamb Phyllo pastry 1 Onion (diced) Garlic Cheese Nutmeg Olive oil Oregano Salt Pepper Cooking Preparation of the Recipe: Boil some lamb (or any meat you want) in lightly salted water. Cut the meat up into little pieces. Season to your liking (salt, pepper, oregano, etc...) Add sautéed onions and garlic if desired. Mix the meat with various cheeses (swiss, mozzarella, kefalograviera) Spread the mixture onto oiled up phyllo (you can make your own or buy ready made but ALWAYS USE OLIVE OIL as this is a Cretan recipe) Roll up the phyllo taking care to tuck in the sides as you go. Bake it until it is golden brown - about 1/2 hour.

Fast coconut cream pie

Main Ingredients: 1/2 cup sugar 5 tablespoon all-purpose flour 1/8 teaspoon salt 1/4 cup cold milk 1 1/2 cup scalded milk 3 egg yolks 1 teaspoon vanilla extract 1 cup shredded coconut 1 9" baked pie shell Cooking Preparation of the Recipe: Blend sugar, flour and salt with the cold milk. Add scalded milk, gradually, stirring constantly. Cook on a low heat until thick. Add beaten egg yolks. Cook 2 minutes longer. Remove from heat. Add vanilla extract and coconut. Cool then pour into previously baked pie shell. Cover with meringue Makes one 9" pie. Meringue: Use 3 egg whites to cover a 9" pie shell. Use 2 level tablespoons granulated sugar for each egg. Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place.) Fold in the sugar, gradually. Cover the pie with meringue.

Classic rhubarb lattice pie

Main Ingredients: 1 Pastry for 9-inch (23-cm) two-crust pie 1 cup ( 250 mL) granulated sugar 1/2 cup ( 125 mL) all-purpose flour 1/4 tsp ( 1 mL) cinnamon nutmeg 4 cups ( 1 L) frozen or fresh rhubarb, cut into 1/2-inch (1-cm) pieces 2 tbsp ( 30 mL) butter Cooking Preparation of the Recipe: 1. Preheat oven to 425F (220C). Roll out half of dough on a lightly floured surface. Line bottom of a 9-inch (23-cm) pie plate. Do not prick. 2. Stir sugar, flour and spices together with a fork. Rinse frozen rhubarb and pat dry. Toss sugar mixture with rhubarb. Turn mixture into prepared pie shell. Dot with butter. 3. Roll out remaining dough and cut into strips. Weave strips over filling to form a lattice top. Bake in preheated 425F (220C) oven for 10 minutes or until pastry is lightly browned. Reduce heat to 350F (180C). Bake until fruit is tender and bubbly in centre, from 40 to 45 more minutes. Nutrients per wedge 3.1 g protein, 1.1 mg iron, 13.3 g fat, 47.0 mg calcium, 41.0 g carbohydrates, 292.0 calories.

Clam chowder pie

Main Ingredients: 2 cups chopped potato 1/4 cup chopped onion 15 ounce can minced clams 2 tablespoons butter 2 tablespoons snipped parsley 4 teaspoons all-purpose flour 1/4 teaspoon salt Dash pepper 3/4 cup milk Cooking Preparation of the Recipe: Cook potato and onion in 1 cup water till tender; drain. Drain clams, reserving 1/2 cup liquid. In saucepan melt butter; stir in parsley, flour, salt, and pepper. Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly. Stir in cooked potato mixture and clams. Turn into a 9 inch pie plate. Prepare Plain Pastry. Roll out to a 10 inch circle; place atop filling. Turn edges under and flute; cut slits for escape of steam. Bake, uncovered, at 425 degrees for 25 to 30 minutes. Let stand 5 minutes before serving.

Best chocolate cream meringue pie

Main Ingredients: 9 inch pie crust, baked 1 cup sugar 1/2 cup all-purpose flour 6 tablespoons unsweetened cocoa powder 1/2 teaspoon salt 2 cups milk 3 egg yolks, slightly beaten 1/2 cup butter or margarine 2 teaspoons vanilla 4 egg whites 1/2 teaspoon cream of tartar 6 tablespoons sugar Cooking Preparation of the Recipe: Combine sugar, flour, cocoa, and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to saucepan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla. Cool for 10 minutes. Pour into pie shell. Heat oven to 350. In small mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust. Bake 5 to 8 minutes or just until meringue is lightly browned. Cool to room temperature; chill for several hours.

Deluxe chocolate banana coconut cream pie

Main Ingredients: 1 deep dish pie crust 2 squares semi-sweet chocolate 1 Tbsp milk 1 Tbsp butter or margarine 2 bananas, sliced 1 1/2 cup cold milk 1 pkg (4 serving) vanilla flavor instant pudding amp; pie filling 1 1/2 cup shredded coconut 1 1/2 cup frozen whipped topping, thawed Shredded coconut, toasted Cooking Preparation of the Recipe: Bake pie crust according to package directions. Cool. Microwave chocolate, 1 Tbsp milk and butter in medium microwave safe bowl on high for 1 to 1-1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate. Pour 1-1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in 1-1/2 cups coconut. Spoon over banana slices in crust. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours or until set. Store in refrigerator. 8 servings.

Best charley brenon iii's swedish apple pie

Main Ingredients: 1 Egg, well beaten 3/4 c Sugar 1/2 c Flour 1 ts Baking powder 1 c Chopped apples 1/2 c Chopped nuts Cooking Preparation of the Recipe: Mix the stuff together and spread it into an 8 x 8 x 2 greased pan. Bake for 30 minutes at 350F. Sprinkle with confectioners sugar when done (if desired).

Best butterscotch cream pie

Main Ingredients: 9 inch baked pie crust or 9 inch baked Graham cracker crumb crust 3/4 cup packed light brown sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 2 cups milk 4 egg yolks 3 tablespoons butter 2 teaspoons vanilla extract 1 cup heavy cream Cooking Preparation of the Recipe: Prepare crust and cool. In 2 quart sauce pan, mix sugar, flour and salt. Stir in milk until smooth. Over medium heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 minutes). Boil 1 minute. Remove immediately from heat and set aside. In cup with wire whisk, beat egg yolks with small amount of hot milk . Slowly pour in egg mixture into saucepan, stirring rapidly to prevent lumping. Over low heat, cook stirring constantly until very thick (do not boil) and mixing mounds when dropped from spoon. Remove from heat. Stir in butter and vanilla. Pour into pie crust, Cover surface of mixture with plastic wrap to prevent skin forming. Refrigerate until set, about 4 hours. Just before serving in small bowl with mixer at medium speed, beat cream until stiff peaks form. Discard plastic wrap . Spread cream on top of pie. NOTE: If weather is very hot and I have to travel with this. I add Unflavored gelatin to the hot milk.

Original banana cream pie

Main Ingredients: 2 cups sliced bananas, (2 medium) 1 chocolate pie crust, (6 ounce) 2 4-serving packages sugar free instant chocolate pudding mix 1 1/3 cups nonfat dry milk powder 2 1/3 cups water 1 teaspoon vanilla extract 1 teaspoon dry coffee crystals 1/2 cup Cool Whip Lite 1 tablespoon mini chocolate chips, (1/4 ounce) Cooking Preparation of the Recipe: Place bananas in pie crust. In large bowl combine 1 package dry pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix well using a wire whisk. Blend in vanilla extract. Pour mixture evenly over bananas. Refrigerate while preparing topping. In same bowl, combine remaining dry pudding mix, remaining 2/3 cup dry milk, dry coffee crystals and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Lite. Evenly spread mocha mixture over chocolate layer. Sprinkle mini chocolate chips evenly over the top. Refrigerate at least one hour. Cut into 8 pieces. Serves: 8

Aunt dianne's rhubarb pie

Main Ingredients: 9 inch ( 23 cm) homemade or purchased deep-dish pie crust 4 eggs, separated 1-1/2 cups ( 375 mL) brown sugar 1/3 cup ( 75 mL) all-purpose flour 1/4 cup ( 50 mL) melted butter 5 cups ( 1.25 L) fresh or frozen rhubarb pieces, about 1/2 inch (1 cm) thick 1 pinch cream of tartar 1/3 cup ( 75 mL) brown sugar Cooking Preparation of the Recipe: 1. Place one oven rack on the lowest level and one just above the centre. Preheat oven to 425 F (220 C). Line pie plate with homemade crust. Or drop purchased crust, still in foil pan, into a glass pie plate. This produces a crisper crust and makes it easier to handle a finished pie. Separate eggs, placing whites in a very clean (even a hint of fat will prevent whites from whipping) medium-size mixing bowl. Set aside while continuing with recipe. 2. In a large mixing bowl, stir 1-1/2 cups brown sugar with flour. Stir in yolks and butter until blended. Stir in rhubarb. When mixed, turn into pie shell. Smooth top. Bake, uncovered, on lowest oven rack for 10 minutes. Then, without opening oven door, reduce heat to 350F (180C) and continue baking until filling is bubbly and golden-topped like a butter tart, from 45 to 50 minutes. Remove to a cooling rack. 3. Using an electric mixer, beat egg whites and cream of tartar until soft moist peaks form when beaters are lifted, about 1 minute. While continuing to beat, gradually crumble in 1/3 cup brown sugar. Beat until stiff shiny peaks form when beaters are lifted, about 1 to 2 minutes. Immediately turn mixture onto warm pie filling. Using the back of a large spoon, gently spread meringue so it covers filling and a portion of the pastry to form a seal. Do not press down, but gently swirl surface forming small peaks. Place on centre rack of 350F (180C) oven and bake until meringue is golden-tipped, about 6 minutes. Remove from oven and cool on a rack. Because of the meringue, it's best to serve as soon as possible, but pie will keep well at room temperature for up to 1 day. For a party, bake filled crust ahead. Just before serving, add meringue and bake. Nutrients per slice 6.0 g protein, 2.4 mg iron, 17.7 g fat, 111.0 mg calcium, 67.8 g carbohydrates, 447.0 calories.

Best apple cobbler

Main Ingredients: 6 large Granny Smith apples, peeled amp; sliced 2/3 cup sugar 1 tsp. cinnamon 1 tsp. vanilla 1 tsp. lemon peel 1 tsp. lemon juice 1/2 tsp. nutmeg pinch of salt 2 Tbs. tapioca flour 2/3 cup white sugar 1/2 cup brown sugar 1/2 cup and 2 Tbs. flour 2 tsp. cinnamon 2 sticks cold butter Cooking Preparation of the Recipe: Combine apples, sugar, cinnamon, vanilla, lemon peel, lemon juice, nutmeg, salt and tapioca in a large bowl. Spray a 9x13" baking dish with non-stick spray and fill with apple mixture. Combine sugars, flour and cinnamon in food processor. Cut in butter until mixture is crumbly. Top cobbler with streusel mix. Bake at 350 degrees for 45 minutes. Serve hot.

Fresh blueberry pie

Main Ingredients: Serves/Makes:Serves 6-8Filling: 3 pints fresh blueberries 1 cup (225 ml) sugar 2 tbsp (30 ml) cornstarch zest of one lemon, grated Crust: 1/2 cup (125 ml) milk 1 tsp (5 ml) vinegar 1/2 cup (125 ml) vegetable shortening 1/2 cup (125 ml) butter, softened 2 cups (475 ml) unbleached flour, plus extra flour for dusting and rolling 1 tbsp (15 ml) sugar Cooking Preparation of the Recipe: Place the blueberries in a large bowl. Add the sugar and cornstarch and toss to coat evenly. Add 4 tbsp (60 ml) water and the lemon zest and toss again. Set aside. Crust: Preheat the oven to 425 degrees (225 C.). In a small bowl, combine the milk and vinegar, set aside. In another bowl, cream together the shortening and butter. Place the flour in a large bowl. With dough blender or 2 knives, cut in the shortening mixture. Add the milk and mix thoroughly with wooden spoon--the dough will be very sticky. Liberally dusting your hands and the dough with flour, work the dough until you can form a ball. Divide the ball into 2 equal parts. On a well-floured surface, roll out part in a circle for the bottom crust. When the circle is about 1/8" thick, press into a pie pan and trim, leaving an edge sufficient for attaching the upper crust. Fill the bottom crust with the blueberry mixture. Roll out the top crust and place over the pie. Trim the edge. Trim with a fork and then join the crusts around the edge, pressing firmly. Prick the top crust several times with the fork to allow steam to escape during baking. Sprinkle the pie with the sugar and bake in the middle of the oven about 10 minutes. Reduce heat to 350 degrees (175 C.) and bake until golden brown, about 20 minutes. Cool in the pan on a wire rack. Serve Nellie's Normal Blueberry Pie warm, topped with vanilla ice cream.

Bread pudding

Main Ingredients: Serves/Makes:One 3-qt casserole, 3" deep3 T butter (for casserole dish) Pudding: 1 loaf white bread (fresh homemade is BEST!! and worth the effort) 1 banana 4 large eggs 3-1/2 cups (825 ml) milk 1/2 cup (125 ml) heavy, whipping-style cream 1-1/3 cups (325 ml) sugar 2 tbsp (30 ml) vanilla extract 1/4 tsp (1 ml) cinnamon 1/2 c walnuts, FINELY chopped Sauce: 1 stick BUTTER 1/2 cup (125 ml) sugar 2 tbsp (30 ml) cognac 1/4 cup (60 ml) water 1/4 tsp (1 ml) freshly grated nutmeg 1 egg 3/4 cup (175 ml) heavy, whipping-style cream Cooking Preparation of the Recipe: Butter casserole with 3 tbsp (45 ml) butter. Cut bread into to 1/2" cubes and place in buttered casserole. In blender, puree banana, eggs, milk, cream, sugar, vanilla extract and cinnamon. Pour liquid over bread cubes and let stand 1 HOUR, pressing down now and then with a spatula to make sure bread cubes are thoroughly wet. Just prior to baking sprinkle walnuts over top and press into pudding well with the spatula. Bake at 375 degrees (200 C.) until top is puffed and lightly golden--about 1 hour (Pudding will puff up--may have cracks--and will decrease in size as it cools; THIS IS EXPECTED). Drizzle Cognac Sauce (recipe below) over top and serve warm. Cognac Sauce: In large (2-qt capacity) bowl melt the butter. Whisk in sugar, cognac, water and nutmeg. Cook in microwave on medium high, stirring well after each minute, until the mixture is well blended and has come to a boil. Whisk an egg until frothy; then vigorously whisk into the cognac mixture. Return sauce to microwave and cook on high until thickened--stirring every 30 seconds. After sauce has cooled to room temperature, whisk in the heavy cream. Store left over sauce and pudding in the refrigerator--warm in microwave with the sauce on the pudding to serve after it's cold. Comments I took my grandmother's old, farm-style bread pudding recipe and jazzed it up. It goes over quite well--even people who tell me they don't like bread pudding end up asking for the recipe! (Unlike some dessert sauces that have liquor in them--this one is mild and only serves to compliment to delicate flavor of the bread pudding.)

Grape pie with crumb topping

Main Ingredients: Serves/Makes:Makes 6 to 8 servings.Ingredients 2 lbs (.9 kg). Concord grapes (about 4 1/2 cups) 1 cup (225 ml) sugar 1/4 cup (60 ml) flour 2 tsp (10 ml) lemon juice 1/8 tsp (1 ml) salt unbaked 9 inch pie shell Oat Streusel: 1/2 cup (125 ml) quick-cooking oats 1/2 cup (125 ml) brown sugar (packed) 1/3 cup (80 ml) flour 1/4 cup (60 ml) butter or regular margarine Cooking Preparation of the Recipe: Wash and pick over grapes. Slip skins from grapes by pinching end opposite stem end. Reserve skins. Place pulp in two-quart saucepan. Cook over high heat until it comes to a boil. Reduce heat to low and simmer five minutes, or until pulp is soft. Put hot pulp through strainer or food mill to remove seeds. Combine strained pulp, reserved skins, sugar, flour, lemon juice and salt in bowl. Mix well. Pour grape mixture into unbaked pie shell. Prepare oat streusel and sprinkle over grape mixture. Oat Streusel: Combine oats, brown sugar and flour in bowl. Cut in butter or regular margarine until crumbly, using a pastry blender. Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly. Cover loosely with foil after twenty minutes if top becomes too brown. Cool on rack.

Diabetic pumpkin-maple pie

Main Ingredients: Serves/Makes:81 recipe Lower-Fat Oil Pastry (Below) Filling: 1 15-ounce can pumpkin 1/3 cup (80 ml) maple-flavored syrup 1 tbsp (15 ml) all-purpose flour 2 packets heat-stable sugar substitute 1-1/2 tsp (7 ml). pumpkin pie spice 3/4 cup (175 ml) refrigerated or frozen egg product, thawed 1 cup (225 ml) evaporated fat-free milk 1-1/2 tsp (7 ml). vanilla frozen light whipped dessert topping, thawed (optional) Lower-Fat Oil Pastry: 1-1/4 cups (300 ml) all-purpose flour 1/4 tsp (1 ml) salt 1/4 cup (60 ml) fat-free milk 3 tbsp (45 ml) cooking oil 1 tsp (5 ml) or more additional milk (as needed) Cooking Preparation of the Recipe: Pastry: In a medium bowl stir together flour and salt. Combine milk and cooking oil; add all at once to flour mixture. Stir with a fork until dough forms. If necessary, add 1 to 2 tsp (10 ml) additional milk. Shape the dough into a ball. On a lightly floured surface, flatten pastry. Roll into a 12-inch circle. Wrap pastry circle around the rolling pin; unroll into a 9 inch pie plate. Ease pastry into pan, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp the edge as desired. Do not prick pastry. Filling: In a medium bowl combine pumpkin, syrup, flour, sugar substitute, and pumpkin pie spice; add egg product. Beat lightly with a rotary beater or fork until just combined. Gradually stir in evaporated milk and vanilla; mix well. Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree (200 C.) oven for 25 minutes. Remove the foil. Bake 20-25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping. Comments Nutrition facts per serving: 216 calories, 6 g total fat (1 g saturated fat), 1 mg cholesterol, 153 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Daily values: 126% vit. A, 4% vit. C, 11% calcium, 15% iron

Best coconut pie

Main Ingredients: Serves/Makes:1 9" PieIngredients1 baked 9" pie shell2 cups (475 ml) milk3 eggs, separated2/3 to 3/4 cup (175 ml) sugarheaping 3 tbsp (45 ml) all purpose flourdash of salt1/2 stick real butterhand full of coconutMeringue:3 egg whiteslevel 6 tbsp (90 ml) sugar1/4 to 1/2 tsp (2 ml). cream of tartar1/2 tsp (2 ml). vanilla flavoring Cooking Preparation of the Recipe: PreparationPut milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat.Mix together the flour, sugar and salt.After milk is warm, add the flour mixture to it.Cook until it is almost thick.Slightly beat eggs yolks, and add to the egg yolks approximately 1/2 to 1 cup (225 ml) of the hot milk mixtureMix it up then add this back to the the sauce pan with the remaining hot milk mixture, and continue to cook until thick, take off the stove and add the butter and coconut, and stir together until butter melts.Let cool a little, then pour into the baked pie shell.Put Meringue on top, making sure that the meringue touches the sides of the pie shell so it will not shrink awaySprinkle some coconut on top of the meringueBake in a 350 degree (175 C.) oven until the meringue is as brown as you want it.Preparation of the Meringue:Beat the egg whites until frothy and start adding the sugar, one tbsp at a time.Add the cream of tartar, and beat until stiff peaks form.Add the Vanilla Flavoring.

Lemon orange creamy pie

Main Ingredients: Makes 1 - 9 inch pie 1 1/2 cups white sugar 7 tablespoons cornstarch 2 cups water 3 egg yolks 1/2 teaspoon salt 1/4 cup orange juice 4 tablespoons butter, softened 1 teaspoon lemonade-flavored drink mix powder 3 egg whites 1/4 cup white sugar Cooking Preparation of the Recipe: 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat. 3 Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. 4 Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.

Original peach cobbler

Main Ingredients: Filling29 oz can sliced peaches2/3 to 1 cup sugar2 Tbsp corn starch2 Tbsp butter1/2 Tbsp cinnamonTopping1 cup self-rising flour1 Tbsp sugar3 Tbsp shortening1/2 cup milk Cooking Preparation of the Recipe: General-----------Heat oven to 400F. Drain fruit and reserve liquid. Mix sugar andcorn starch in saucepan. Stir in fruit juice gradually, bring toboil. Boil 1 minute, stirring constantly. Add fruit, pour into1 1/2 quart (or 9"x13") baking dish. Dot with butter, sprinklewith cinnamon.Topping------------Mix flour and sugar, cut in shortening. Add milk. Stir untilingredients are blended. Spoon dough onto fruit. Bake 25-30minutes. Serve warm.

Deluxe chocolate cream meringue pie

Main Ingredients: 9 inch pie crust, baked1 cup sugar1/2 cup all-purpose flour6 tablespoons unsweetened cocoa powder1/2 teaspoon salt2 cups milk3 egg yolks, slightly beaten1/2 cup butter or margarine2 teaspoons vanilla4 egg whites1/2 teaspoon cream of tartar6 tablespoons sugar Cooking Preparation of the Recipe: Combine sugar, flour, cocoa, and salt in medium saucepan; stir inmilk. Cook over medium heat, stirring constantly until mixtureboils; remove from heat. Stir half of the mixture into beaten eggyolks; return mixture to saucepan. Continue cooking and stirringover medium heat until mixture boils; boil and stir for 1 minute.Remove from heat and stir in butter and vanilla. Cool for 10minutes. Pour into pie shell. Heat oven to 350.In small mixing bowl, beat egg whites and cream of tartar untilfoamy. Gradually add sugar and beat until stiff peaks form. Spreadthis on warm pie filling, carefully sealing to the edges of crust.Bake 5 to 8 minutes or just until meringue is lightly browned.Cool to room temperature; chill for several hours.

Deluxe butterscotch cream pie

Main Ingredients: 9 inch baked pie crust or 9 inch baked Graham cracker crumb crust3/4 cup packed light brown sugar1/3 cup all-purpose flour1/4 teaspoon salt2 cups milk4 egg yolks3 tablespoons butter2 teaspoons vanilla extract1 cup heavy cream Cooking Preparation of the Recipe: Prepare crust and cool. In 2 quart sauce pan, mix sugar, flour andsalt. Stir in milk until smooth. Over medium heat, cook mixture,stirring constantly, until mixture is thickened and begins to boil(about 10 minutes). Boil 1 minute. Remove immediately from heatand set aside. In cup with wire whisk, beat egg yolks with smallamount of hot milk . Slowly pour in egg mixture into saucepan,stirring rapidly to prevent lumping. Over low heat, cook stirringconstantly until very thick (do not boil) and mixing mounds whendropped from spoon. Remove from heat. Stir in butter and vanilla.Pour into pie crust, Cover surface of mixture with plastic wrap toprevent skin forming. Refrigerate until set, about 4 hours. Justbefore serving in small bowl with mixer at medium speed, beat creamuntil stiff peaks form. Discard plastic wrap . Spread cream on topof pie.NOTE: If weather is very hot and I have to travel with this. I addUnflavored gelatin to the hot milk.

Old fashioned banana pudding

Main Ingredients: 6-8 bananas box of vanilla wafers 2 cups (475 ml) of milk 3 egg yolks (save eggwhites for meringue) 1 cup (225 ml) sugar 1 tsp (5 ml). vanilla 5 tbsp (70 ml). flour Meringue: 3 egg whites (from above) 1/4 cup (60 ml) sugar Cooking Preparation of the Recipe: Put milk,sugar,egg yolks,flour,and vanilla in pot. Mix well,stir constantly over medium heat until desired thickness (don't get too thick). Slice bananas and layer with cookies in casserole dish. Pour sauce over top,then mix together. Using the 3 egg whites saved,make meringue and place on top. Cook in a preheated 400 degree (200 C.) oven on bottom rack until desired browness. Meringue: Beat egg whites until stiff. Add 1/4 cup (60 ml) sugar and continue to beat until desired stiffness.

Deluxe apple cobbler

Main Ingredients: 6 large Granny Smith apples, peeled amp; sliced2/3 cup sugar1 tsp. cinnamon1 tsp. vanilla1 tsp. lemon peel1 tsp. lemon juice1/2 tsp. nutmegpinch of salt2 Tbs. tapioca flour2/3 cup white sugar1/2 cup brown sugar1/2 cup and 2 Tbs. flour2 tsp. cinnamon2 sticks cold butter Cooking Preparation of the Recipe: Combine apples, sugar, cinnamon, vanilla, lemon peel, lemon juice,nutmeg, salt and tapioca in a large bowl. Spray a 9x13" baking dishwith non-stick spray and fill with apple mixture.Combine sugars, flour and cinnamon in food processor. Cut in butteruntil mixture is crumbly.Top cobbler with streusel mix. Bake at 350 degrees for 45 minutes.Serve hot.

Fast apple pie

Main Ingredients: 5 cups flour1 T brown sugar1/4 t baking powder1/2 T salt2 C shortening1 T vinegar1 egg, beatenWater Cooking Preparation of the Recipe: Mix dry ingredients together. Cut shortening into dry ingredientsuntil mixture is the consistency of coarse meal. Combine vinegarand egg and add enough water to make one cup liquid. Add liquid todry ingredients and mix until dough forms a ball. Avoid overmixing;once it sticks together, that's enough. Divide dough and pat outwith hands into desired shape on floured sheet of wax paper (lotsof flour!). Put another floured sheet on top (more flour!) andsmooth with rolling pin. Transfer to pie dish using the wax paper.Yields five or six 9-inch crusts. Store unused dough (in rolled-outcrusts or in balls) in freezer, tightly wrapped.Pastry for 2 crusts6 to 9 Granny Smith apples, peeled, cored, and cut into chunks1 T cornstarch1/2 t salt3 T butter, melted1 t ground cinnamon3 T sugar1/3 C light corn syrup1/2 C light brown sugar3 T light corn syrup2 T flour2 T butter, softenedFill pastry-lined pie pan with apples. I highly recommend using a9- or 10-inch cast iron skillet or chicken fryer -- these make agreat crust. Combine next 6 ingredients and pour over apples. Coverwith top crust; a lattice works best as it allows plenty of steamto escape. Bake at 425 F for 30-45 minutes. Combine remaining ingredientsand spread over crust. Return to oven for 10 minutes or untiltopping is bubbly.

Real microwave pecan pie

Main Ingredients: 3 Tablespoons butter3 eggs slightly beaten1 cup dark corn syrup1/4 cup brown sugar, packed1-1/2 teaspoons all-purpose flour1/2 teaspoon vanilla extract1-1/4 cup pecans, halved1 (9 inch) pie shell, baked Cooking Preparation of the Recipe: Place butter in glass mixing bowl and microwave at 70% power for 1 minute. Stir in remaining ingredients and mix well. Pour mixture into baked pastry pie shell. Microwave for 20 minutes on 50% power, or until pie is almost set in center.

Orange meringue pie

Main Ingredients: 3 eggs, divided 1/2 cup sugar2 Tbls. flour1 Tbls. melted butter1 Tbls. grated orange rind1 cup orange juice1 9-inch pie shell1/4 cup plus 2 Tbls. sugar Cooking Preparation of the Recipe: Beat yolks until thick. Add 1/2 cup sugar, flour, butter orangerind and juice; mix well. Pour into pie shell. Bake at 450F for 10minutes. Reduce to 350F and bake for 25 minutes more or until set.Beat egg whites until foamy. Gradually add sugar, beating untilstiff peaks form. Spread meringue over hot filling, sealing to edgeof pastry. Brown meringue for 10 minutes in a 350F oven. Chill.

Quick banana cream pie

Main Ingredients: 2 cups sliced bananas, (2 medium)1 chocolate pie crust, (6 ounce)2 4-serving packages sugar free instant chocolate pudding mix1 1/3 cups nonfat dry milk powder2 1/3 cups water1 teaspoon vanilla extract1 teaspoon dry coffee crystals1/2 cup Cool Whip Lite1 tablespoon mini chocolate chips, (1/4 ounce) Cooking Preparation of the Recipe: Place bananas in pie crust. In large bowl combine 1 package drypudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mixwell using a wire whisk. Blend in vanilla extract. Pour mixtureevenly over bananas. Refrigerate while preparing topping. In samebowl, combine remaining dry pudding mix, remaining 2/3 cup drymilk, dry coffee crystals and remaining 1 cup water. Mix wellusing a wire whisk. Blend in Cool Whip Lite. Evenly spread mochamixture over chocolate layer. Sprinkle mini chocolate chips evenlyover the top. Refrigerate at least one hour. Cut into 8 pieces.Serves: 8

Easy peanut butter cream pie

Main Ingredients: 2 cups crushed oreo cookies1/4 cup butter melted8 oz cream cheese, softened1 1/3 cup powdered sugar2/3 cup creamy peanut butter1 cup heavy cream1 cup heavy cream, whipped1/2 cup salted peanuts, coarsely chopped Cooking Preparation of the Recipe: Combine cookie crumbs and butter. Press mixture into a 9" pie pan.Set in freezer while you prepare the filling. Combine cream cheese,powdered sugar and peanut butter. Beat until smooth. Add the 1cup cream and mix well. Gently old in the whipped cream. Turninto the prepared pie crust. Sprinkle with chopped peanuts. Placein the freezer for at least 2 hours. It can be made several daysin advance.Makes 6 to 8 servings.

Deluxe coconut pie

Main Ingredients: 2 Cups (475 ml) Sprite or 7-Up 1/3 cup (80 ml) powdered milk 1-1/2 tsp (7 ml) vanilla 1/2 cup (125 ml) Bisquick 1/2 stick of butter 3/4 cup (175 ml) sugar 1 cup (225 ml) flaked coconut 4 eggs, (we use Jumbo ones) Cooking Preparation of the Recipe: Place all the ingredients in the blender and blend for 3 minutes. Pour into a buttered pie pan and let it set for 5 minutes. Bake at 350 degrees (175 C.) for 40 minutes. Comments This is a fun custardy coconut pie and makes it own crust. A SUPER DUPER recipe for kids in the kitchen!

Good coconut cream pie

Main Ingredients: 1/2 cup sugar5 tablespoon all-purpose flour1/8 teaspoon salt1/4 cup cold milk1 1/2 cup scalded milk3 egg yolks1 teaspoon vanilla extract1 cup shredded coconut1 9" baked pie shell Cooking Preparation of the Recipe: Blend sugar, flour and salt with the cold milk. Add scalded milk,gradually, stirring constantly. Cook on a low heat until thick.Add beaten egg yolks. Cook 2 minutes longer. Remove from heat.Add vanilla extract and coconut. Cool then pour into previouslybaked pie shell. Cover with meringue Makes one 9" pie.Meringue: Use 3 egg whites to cover a 9" pie shell. Use 2 leveltablespoons granulated sugar for each egg. Beat egg whites untilstiff. (They should be glossy on top and when you invert the bowl,they should remain in place.) Fold in the sugar, gradually. Coverthe pie with meringue.