|Kosher Creole Cookbook|
|by Sylvia P. Gerson|
Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook which Jewish Week calls ".
Results 1 - 10 of 581 for french pie
Preheat oven to ... 9-inch graham cracker pie crust. Bake for ... an electric mixer. Gradually add in the sugar mixture and beat until cream holds peaks.
Defrost crust according ... 9 Inch round pie dish, put the ... in Asia use it on a daily basis for the "Umami" taste it brings without any side effects.
Bake pie shell in 450 ... 1 1/2 cups French fried onions. Save ... pie. Bake 5-10 minutes longer. Let stand 10 minutes at room temperature before serving.
Reserve 1/2 cup of French fried onions. Sprinkle ... on bottom of pie shell. Sprinkle cheese ... temperature 10 minutes before serving. Makes about 6 servings.
Preheat oven to ... Spread onions in pie pan or pans. ... to 20 minutes longer or until custard is set. Cool slightly before cutting to serve. Serves 6.
Combine pork, beef, ... cool. Put in pie shells and cover ... Bake at 425 degrees for 15 minutes, then 300 degrees for 25 minutes. Makes 2 (9-inch) pies.
Crumb Topping: Mix ... Turn into pastry-lined pie plate. Crumble the ... minutes. Cover topping with aluminum foil during last 10 minutes. Best served warm.
Mix first 4 ... Bake for 30 minutes at 350 degrees. Mix together above ingredients until crumbly. Put over the top of the pie and cook another 30 minutes.
Preheat oven to 450 degrees. Prepare pie crust as directed ... minutes. Cream butter, beat in sugar, add water. Beat in liquor; pour on pie at serving time.
In bowl, place the egg yolks, sugar, butter and Kahlua (all at room temperature) and whip at high speed with an electric mixer for 10 minutes. ...
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