|Betty Crocker's Italian Cooking|
|by Antonio Cecconi|
From pizza to pasta to the classic cannoli, Americans have an enduring love affair with la cucina Italiana -- renowned for everything from its gre...
1 - 10 of 34 for italian pastry
Result Page: 1
Note: The traditional ... desired. To make pastry, cream together ... for at least 1 month. This adds a wonderful flavor to many Italian baked desserts.
Combine flour, shortening, sugar and salt and wet gradually with the wine. Knead together with fingers until a hard dough is formed. Form into a ...
Cream shortening and sugar. In another bowl combine egg yolks, rind sand flavorings. Add to sugar and shortening and beat well. Add flour, mix well. ...
Roll out dough approximately 1/4 inch. Mix cheeses. Mix meats. Pizza style the toppings. Pepper everything. Roll like jelly roll tightly. Pinch side ...
In 2 tablespoons of the oil saute the beef, bell pepper, onion and parsley. Add garlic salt and spice mix. Slice half of the zucchini, place in the ...
Bake pastry shell at 450 ... zucchini and drain. Cook sausage in remaining butter. Drain and crumble. Spread zucchini and onion on bottom of pastry shell.
Line an 8" pie plate with 1/2 the pastry. Combine remaining ... moderately hot oven, 375 degrees, for 20 to 30 minutes or until browned. Serve warm or cold.
Line a 10-inch ... pie pan with pastry; trim excess ... into pastry shell and bake at 350 degrees for 45 minutes or until set. Yield: 1 (10-inch) quiche.
In skillet, simmer ... thoroughly. Spoon into pastry lined 9 inch ... Press dough into bottom and sides of 9 inch pie pan. Makes one 9 inch single crust.
Prepare pastry, preheat oven ... place top of pastry. Brush with egg yolk beaten with 1 tablespoon water. Bake 35 to 40 minutes or until crust is golden.
Result Page: 1
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