|Cooking with Asian Leaves|
|by Christopher Tan|
Many leafy vegetables are used in Asian cuisine either as a main ingredient or for flavouring.
Results 1 - 9 of 9 for appetizer pie crust
Prep Time: 20 ... to 400°F. Remove pie crust from refrigerator 20 ... pepperoni, prosciutto, Serrano ham or cold cuts to the ricotta mixture for a hearty meal!
Heat oven to 400°F. Remove crust from pouch; unfold ... into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool. Makes 12 servings.
Preheat oven to ... onion, flour and seasoning in pie plate. Beat together eggs and half and half. Pour over cheese mixture. Bake 55-60 minutes or until set.
Combine first 3 ingredients in bowl, beating until creamy. Pour into pie shells. Spread cherry pie filling over top. Chill for 3 hours. Yields: 12 servings.
Let crust set at room ... stir once. Unfold pie crust and place ... degrees for 25 to 30 minutes or until browned slightly. Cool - cut into wedges. Serves 16.
Roll pie crust out to a ... 45 minutes until appetizer is puffy and ... minutes. Loosen and remove from pan. Serve with grapes, apples and pears. Slice thin.
Drain and flake ... quiche pans. Bake at 350 degrees 50 minutes. Garnish with reserved crab. Cut in narrow wedges and serve warm. Makes about 40 appetizers.
Roll pastry into ... Pour into the crust. Bake at ... Cool for 20 minutes. Remove sides of pan. Cut into thin slices; serve warm. Yield: 16-20 servings.
Heat oven to ... of 10-inch glass pie pan. Press reserved ... pan to form crust. Spoon Ricotta ... minutes on wire rack before cutting into wedges to serve.
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