|The Complete Book of Japanese Cooking|
|by Mitsuko Endo|
This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who...
Results 1 - 10 of 57 for easter pie
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The optional lemon ... were making a pie crust. In a ... part of traditional Easter fare, and sometimes ... now, it can be a tradition in your family, too.
Note: The traditional ricotta pie is flavored with ... confectioners sugar for at least 1 month. This adds a wonderful flavor to many Italian baked desserts.
For pastry, combine ... in whey around Easter time. It should ... pieces. After the pie is filled, roll ... comes out clean, it is done. See also: Pizzagaina
Dice all meats ... greased 8 inch cake pans. Make slits on top crust. Bake at 325°F for 1 to 1 1/2 hours. Makes three pies. (from Grammy Rosie's cookbook)
Boil sausage and pepperoni together, then remove skin and cut into small pieces. Cut ham in small cubes and add to sausage. Add Ricotta, grated ...
13 x 9 ... for a regular pie. Dice all ... and bake at 325° for 1 1/2 hours or until filling is set – very, very light golden color on top – do not burn.
Soften gelatin in ... cream. Turn into pie shell. Chill until ... lemon rind, if desired. (Freezes well, thaw in refrigerator overnight before serving.)
Set aside 2 tablespoons egg to brush on top. Mix dry ingredients and make a well. Add oil, water and eggs. Spread crust in 13"x9" pan reserving ...
Pop out frozen pie crust from foil ... crust. Bake on cookie sheet in 400°F over 25 to 30 minutes or until cheese is browned. Cool 15 minutes before serving.
Make crust (should ... 1 crust in pie plate. Mix well ... crust. Bake at 425 degrees for 10 minutes, then 350 degrees for 45 minutes. Very rich and moist.
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