Posted in Breakfast, Dairy, Pies, Pork, Vegetables on Feb 23rd, 2010
Makes 6 servings.
Ingredients:
1 9-inch Pie Crust
1 cup- Shredded Swiss or Cheddar cheese
6 slices- Bacon cooked and crumbled
1 cup- Ham, minced
2 Green Onions, chopped
½ Green Pepper, chopped
5 Eggs, slightly beaten
1 cup- Half and Half or Milk
1/8 teaspoon- grated Lemon Peel
½ teaspoon- [...]
Hands-on time: 15 min
Total time: 45 min
Serves 4-6
1 10-oz can green or red enchilada sauce
¼ cup heavy cream
4 8-inch flour tortillas
2 cups (8 oz) grated Monterey Jack, plus ¼ cup for the top
1 3 ½ -4 lb. rotisserie chicken, shredded
½ small onion, finely chopped
1 zucchini, quartered lengthwise and thinly sliced
1 c salsa
1 avocado, diced
1 c [...]
For the glaze to be the right consistency, you must start with 1 ¼ cups of strawberry puree. Varying that amount will yield glaze that is either too thick or too thin. Likewise, be certain that the glaze mixture has cooled before adding the berries; if it is too hot, the berries might begin to [...]
Posted in Fruit, Pies, Vegetables on Oct 13th, 2009
Preheat oven to 350°
Combine:
1/3 cup flour
1 ½ lbs. rhubarb, trimmed and cut into ½ inch pieces (4 cups)
1 ¼ cups sugar
juice of ½ lemon
Let stand while you prepare pie crust for a 9.5 inch deep dish pie pan.
Add to rhubarb mixture and gently mix, being careful to not break berries:
2 cups raspberries
Gently put into pie [...]
Yields 1- 9” Pie
½ Cup Sugar or Honey
3 Eggs
2 Cups Milk
1 Tsp Vanilla
3 TBSP Melted Butter
Combine all ingredients in a blender.
Blend until smooth.
Add ½ Cup Quick Mix **
Blend 30 or more seconds.
Pour into buttered pan.
Bake for 25 to 30 minutes at 350°F, or until golden brown.
Serve warm
Quick Mix Recipe
8 ½ Cup All Purpose Flour
1 TBSP [...]