|Desserts (Master Chefs)|
|by Michel Roux|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 8 of 8 for salty pies
Roll dough very ... onions are tender. Then add quartered potatoes and cook until they are almost done; then make the pot pie dough and add to the broth.
Preheat oven to 350 degrees. Melt butter. In pan, mix peaches, vanilla and cinnamon together; spread. Cover mixture with the box of cake mix (I never ...
Put dough in ... top half of pie. Bake at ... crispy and DON'T microwave it! This can be made up (don't bake) and frozen successfully. Remove, thaw and cook.
Fry onion in a large pan in 3 tablespoons of butter until tender, add dill. Remove from heat and mix well drained spinach in pan to cool. Combine all ...
Beat egg whites ... pecans. Bake 25 to 30 minutes in 9 x 13 inch pan. Cool. Spread Cool Whip over crust and then pour cherry pie filling over Cool Whip. Chill.
Mix pretzels, butter, ... 1/2 of mixture over crumbs, then add 2 cans cherry pie filling. Top with remaining pretzel mixture, then chill. Chill until set.
Cut off good ... as you would pie dough, adding water ... boiling broth. Stir and simmer 20 to 30 minutes. Add beans last 15 minutes with some ham pieces.
Spread 1/2 pretzel ... above. Top with pie filling. Cover with remaining Dream Whip, cheese and sugar. Sprinkle remaining pretzel mix over top. Refrigerate.
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