Ingredients:
1 pound red snapper fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
2 teaspoons sesame oil
2 shiitake mushrooms, thinly sliced
1 tomato, quartered
1/2 fresh red chile pepper, seeded and chopped
2 sprigs cilantro, finely chopped
Instructions:
Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, and red chile pepper in the steamer basket.
Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro.
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Instructions:
In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
Preheat the grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Ingredients:
1 head lettuce
1 cup chopped cooked chicken breast
1 (8 ounce) can chopped water chestnuts
1 bunch green onions, chopped
1 cup sliced almonds
1 (5 ounce) can chow mein noodles
1/2 cup vegetable oil
4 tablespoons vinegar
4 tablespoons white sugar
1/2 teaspoon salt
1 pinch ground black pepper
1 tablespoon poppy seeds
Instructions:
In a small bowl, whisk together the oil, vinegar, sugar, salt, pepper, and poppy seeds, and set aside. Wash lettuce and tear into bite-sized pieces. To a large bowl, first add the lettuce, then the onions, water chestnuts, and chicken. Just before serving, top with the almonds, noodles and dressing, and toss lightly.
Ingredients:
1/2 cup hoisin sauce
1/4 cup jellied cranberry sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons white wine
2 tablespoons honey
1/2 teaspoon red food coloring
1/2 teaspoon garlic salt
1/4 teaspoon Chinese five-spice powder
4 pounds pork spareribs, cut into 1-inch pieces
2 cups water
Instructions:
In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).
Ingredients:
1/3 cup white sugar
1 cup milk
1/4 cup softened butter
1 tablespoon active dry yeast
2 1/2 cups all-purpose flour
1 egg, beaten
1 cup all-purpose flour, or more if needed
Instructions:
Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees F (40 degrees C). In a large bowl, stir together the yeast with 2 1/2 cups flour until well blended, and pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.
Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour or as needed to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour.
Cream 1/4 cup softened butter with 1/2 cup of sugar in a bowl until the mixture is light and fluffy, and stir in dry milk powder, 1/2 cup flour, and the coconut until the mixture is smooth and well blended. Set the filling aside.
Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking sheets. Cover the buns with a cloth, and allow to rise in a warm place 1 hour.
Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds.
Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.
Ingredients:
1 pound beef top sirloin steak
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges
Instructions:
Slice the steak into 1/2-inch thick slices across the grain.
Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
Ingredients:
1 pound shelled walnuts
1 cup granulated sugar
vegetable oil for frying
salt to taste
Instructions:
Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.
Ingredients:
1/2 cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 pound ground pork
3 cloves garlic, minced
1 egg, beaten
2 tablespoons finely chopped Chinese chives
2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
1 cup vegetable oil for frying
1 quart water, or more as needed
Instructions:
Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Ingredients:
1 tablespoon oil, peanut or sesame
2 cloves garlic, thinly sliced
1 pound fresh green beans, trimmed
1 tablespoon white sugar
2 tablespoons oyster sauce
2 teaspoons soy sauce
Instructions:
Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.
Ingredients:
3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 pound skinless, boneless chicken breast halves
16 (3.5 inch square) wonton wrappers, shredded
4 cups romaine lettuce - torn, washed and dried
2 cups shredded carrots
1 bunch green onions, chopped
1/4 cup chopped fresh cilantro
Instructions:
To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil.
Grill or broil the chicken breasts until cooked, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Cool and slice.
Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. Cool.
In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.
Ingredients:
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce
Instructions:
In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Ingredients:
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
Instructions:
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Ingredients:
1 teaspoon vegetable oil
1/2 pound ground turkey
1 cup shredded cabbage
1/2 cup shredded carrots
2 green onions, finely chopped
1 tablespoon chile paste
1 teaspoon cornstarch
1 tablespoon white wine
14 sheets phyllo pastry dough, halved into triangles
4 teaspoons vegetable oil
3/4 cup sweet and sour sauce for dipping
Instructions:
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Heat 1 teaspoon vegetable oil in a skillet over medium heat. Cook the turkey in the skillet until no longer pink; add the cabbage, carrots, and green onions and cook together until the vegetables are all slightly tender, 5 to 7 minutes. Stir the chile paste through the vegetable mixture.
Whisk the cornstarch into the white wine in a small bowl; add to the mixture in the skillet and continue cooking and stirring until the liquid in the skillet is slightly thickened. Remove from heat and set aside to cool.
Place one half sheet of phyllo dough on a flat surface, brush with a small amount of the vegetable oil, and top with a second sheet of phyllo. Place about 2 tablespoons of the turkey mixture on the short end of phyllo; shape mixture into about a four-inch log. Roll phyllo and turkey mixture. Twist the log about 1 inch from each end to make a firecracker shape; place on greased cookie sheet. Repeat with remaining phyllo and mixture until all are used. Lightly brush the firecrackers with vegetable oil.
Bake in the preheated oven until the phyllo dough is crisp and golden brown, 18 to 22 minutes. Serve with the sweet and sour sauce.
Ingredients:
1 1/2 cups white sugar
1 1/2 cups shortening
1 egg
1 teaspoon vanilla extract
3 1/2 cups cake flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 cup ground walnuts
1 cup prepared chocolate fudge frosting
Instructions:
In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.
Ingredients:
1/2 cup margarine, melted
1 1/2 cups white sugar
4 eggs
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 (9 inch) pie shell
Instructions:
In a medium bowl, beat eggs well. Mix in sugar and margarine. Blend in vinegar and vanilla extract. Pour filling into pie shell.
Bake at 450 degrees F (230 degrees C) until pie starts to brown. Reduce heat to 350 degrees F (175 degrees C), and continue to bake for about 25 minutes.
Ingredients:
3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
1 teaspoon chopped fresh parsley
ground black pepper to taste
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.
In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
Bake for 30 minutes, or until lightly brown.
Ingredients:
1 1/2 cups white sugar
2 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup chopped walnuts
1 (21 ounce) can cherry pie filling
Instructions:
Grease and flour a 9 x 13 inch pan. Preheat oven to 350 degrees F (175 degrees C ).
Toss sugar, sifted flour, salt, soda, and cinnamon together in a large bowl.
Fold in oil, eggs, chopped nuts, and pie filling. Pour batter into prepared pans.
Bake for 45 to 50 minutes, or until cake tests done.
Ingredients:
1 (9 inch) pie crust, baked
3/4 pound dried figs
2 eggs, beaten
2 tablespoons white sugar
1/4 teaspoon salt
3 egg whites
1/4 cup white sugar
Instructions:
Put quartered figs into a bowl and pour in enough water to cover them completely. Cover bowl and place in refrigerator to soak for 12 hours.
After 12 hours, pour figs and soaking water into a medium saucepan. Simmer over low heat for 2 1/2 hours, adding more water as necessary to prevent figs from becoming dry.
Preheat oven to 350 degrees F (175 degrees C).
To Make Fig Filling: In a small bowl combine 2 beaten eggs, 2 tablespoons sugar, and salt. Blend together then pour mixture into stewed figs, whisking vigorously to prevent eggs from clumping. Cook over low heat, stirring constantly, until mixture thickens. Pour fig filling into baked pie shell.
To Make Meringue: In a medium mixing bowl beat 3 egg whites until foamy. Continue to beat while adding 1/4 cup sugar one tablespoon at a time, until whites form stiff peaks. Spread over fig filling.
Place in preheated oven and bake 10 to 12 minutes, until meringue is browned.
Ingredients:
1 (20 ounce) package chocolate brownie mix with pecans
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup shaved semisweet chocolate, for garnish
Instructions:
Make brownies in a 9x13 inch pan according to package directions. Bake and cool.
In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.
Ingredients:
1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
1/4 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
Instructions:
Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
Lower the oven temperature to 325 degrees F (165 degrees C).
Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.
Ingredients:
1 1/4 cups crushed pretzels
1/2 cup butter, melted
1/4 cup white sugar
2 limes, zested and juiced
1/4 cup orange juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
Instructions:
In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan.
In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie for 25 to 30 minutes.
Ingredients:
1 (16 ounce) package chicken apple sausage
1 (8 ounce) package refrigerated crescent rolls
1/3 cup frozen hash brown potatoes, thawed
9 eggs
1/3 cup milk
1 cup shredded Cheddar cheese
Instructions:
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.
Cook the sausage in a large skillet over medium-high heat, turning occasionally, until completely browned and no longer pink in the center, about 10 minutes. Remove from skillet and slice. Set aside.
Line the bottom of the prepared baking dish with the crescent rolls. Spread the hash browns over the crescent roll, then layer with the sliced sausage. Beat the eggs with the milk in a bowl. Pour the egg mixture over the sausage.
Bake in the preheated oven until the egg sets, about 50 minutes. Turn the oven off. Sprinkle the Cheddar cheese over the top and return to the oven until the cheese melts, about 5 minutes. Allow pie to cool for 5 minutes before slicing and serving.
Ingredients:
1 (3 ounce) package watermelon flavored Jell-O®
1/4 cup water
1 (12 ounce) container frozen whipped topping, thawed
2 cups watermelon
1 (9 inch) prepared graham cracker crust
Instructions:
Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.
Ingredients:
1 (10 inch) unbaked pie crust
2 tablespoons butter, melted
2/3 cup bacon bits
4 cups diced zucchini
4 eggs
1/2 cup heavy cream
1/2 teaspoon dried marjoram
1 teaspoon onion salt
1/4 teaspoon cayenne pepper
2 cups shredded Cheddar cheese
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
Brush crust with melted butter. Sprinkle bacon bits inside crust. Place zucchini, eggs and cream in a blender; puree until smooth. Pour zucchini mixture into a bowl and stir in marjoram, onion salt and cayenne. Fold cheese and pour mixture into pie crust.
Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 45 minutes, or until set.
Ingredients:
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
Ingredients:
2 cups lemon-lime flavored carbonated beverage
2/3 cup dry milk powder
1 1/2 teaspoons vanilla extract
1/2 cup baking mix
1/4 cup butter, softened
3/4 cup white sugar
1 cup shredded coconut
4 eggs
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
Place lemon-lime beverage, powdered milk, vanilla, baking mix, butter or margarine, sugar, coconut, and eggs in a blender. Process for 3 minutes. Pour mixture into greased pie plate and allow to sit for 5 minutes.
Bake in preheated oven for 40 minutes. Makes its own crust.
Ingredients:
2/3 cup white sugar
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 pinch salt
1 cup heavy whipping cream
2 eggs, beaten
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
Instructions:
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine sugars, flour, salt, cream, eggs, and vanilla. Mix until smooth. Pour filling into an unbaked pie shell.
Bake for 20 minutes in preheated oven. Lower the temperature to 325 degrees F (165 degrees C), and bake for an additional 20 minutes.
Ingredients:
1 unsweetened cherry flavored drink mix powder
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
Instructions:
In a medium bowl, combine drink mix powder and condensed milk. Mix until smooth and even in color. Fold in whipped topping. Pour mixture into graham cracker and refrigerate for at least 2 hours.
Ingredients:
1 (9 inch) prepared graham cracker crust, chocolate
1 (3.5 ounce) package instant vanilla pudding mix
3 tablespoons instant coffee granules
1 cup cold milk
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar milk chocolate candy
Instructions:
In a medium bowl combine pudding mix and coffee granules. Add milk, and whisk until smooth. Fold in 1/3 of the whipped topping and pour mixture into crust. Refrigerate 30 minutes.
Spread remaining whipped topping over pie filling and refrigerate an additional 2 to 3 hours. If garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. Carefully make chocolate curls with a vegetable peeler. Sprinkle curls on top of pie before serving.
Ingredients:
2 eggs, beaten
1/3 cup creamy peanut butter
1/3 cup white sugar
1/3 cup light corn syrup
1/3 cup dark corn syrup
1/3 cup butter, melted
1 teaspoon vanilla extract
1 cup salted peanuts
1 (9 inch) unbaked pie crust
Instructions:
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, blend together the eggs, peanut butter, sugar, light and dark corn syrup, butter and vanilla. Fold in peanuts and pour into pie crust.
Bake 30 to 35 minutes or until set. Remove from oven and cool; serve with ice cream or whipped cream if desired.
Ingredients:
2 (9 inch) pie shell
4 eggs, beaten
1 1/2 cups white sugar
1/2 cup butter, melted and cooled
1 tablespoon distilled white vinegar
1 tablespoon vanilla extract
1 teaspoon lemon juice
1 cup chopped pecans
1 cup shredded coconut
1 cup golden raisins
Instructions:
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl combine eggs, sugar, and butter. Beat until smooth. Add vinegar, vanilla, and lemon juice. Mix thoroughly. Fold in pecans, coconut, and raisins. Pour mixture into pie shells.
Bake in preheated oven for 40 minutes or until completely set in center.
Ingredients:
2 tablespoons butter
2 tablespoons chopped onion
1 (16 ounce) package frozen chopped spinach, thawed and drained
3 eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/2 cup shredded Swiss cheese
Instructions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter
7 tablespoons ice water
2 cups pitted sour cherries
3 nectarines, pitted and chopped
3 fresh apricots, pitted and sliced
5/8 cup turbinado sugar
1 pinch ground cinnamon
1 tablespoon cornstarch
2 tablespoons all-purpose flour
2 tablespoons butter, cut into pieces
1 teaspoon water
1 egg yolk
Instructions:
Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside.
To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges.
Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.
Ingredients:
1 (9 inch) unbaked pie shell
3/4 cup sugar
2 cups chopped carrots
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 cup milk
Instructions:
Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate.
Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Can be served with dinner, or as a dessert.
Ingredients:
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon lemon zest
7 cups thinly sliced apples
2 teaspoons lemon juice
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
4 tablespoons milk
Instructions:
Preheat oven to 425 degrees F (220 degrees C).
Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.
Ingredients:
1 (9 inch) prepared deep-dish pie crust
1/4 cup butter
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoon ground cayenne pepper
1/8 teaspoon white pepper
1 cup diced tomatoes
12 ounces peeled crawfish tails
2 tablespoons all-purpose flour
1 cup water
Instructions:
Place the pie crust into a deep-dish pie plate.
Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.
Ingredients:
3 eggs
1 cup packed brown sugar
1 cup white sugar
3/4 teaspoon vanilla extract
3/4 teaspoon light corn syrup
2 teaspoons baking soda
1/2 cup butter
1 1/2 cups peanut butter
4 1/2 cups rolled oats
1 cup semisweet chocolate chips
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Mix together the eggs and sugars. Stir in the vanilla, corn syrup and baking soda. Mix in the butter or margarine and the peanut butter. Mix well. Stir in the oatmeal one cup at a time. Stir in the chocolate chips.
Use a large spoon to drop onto cookie sheet. Bake for 10 minutes or until done.
Ingredients:
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 (16 ounce) can cherry pie filling
Instructions:
In an electric mixer, beat the cream cheese and the powdered sugar until combined. Add vanilla and beat 2 minutes. Gently fold in whipped topping.
Transfer mixture into the pie crust. Top the filling with the cherries. Refrigerate for at least one hour before serving.
Ingredients:
1 (9 inch) unbaked pie crust
3 eggs, beaten
1 cup dark corn syrup
1 cup white sugar
1/4 cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Beat together the eggs, corn syrup, sugar, butter and vanilla.
Arrange pecans in bottom of pie crust and pour mixture over.
Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
Ingredients:
1 gallon apple juice
1 gallon apple cider
3 cups white sugar
8 cinnamon sticks
1 (750 milliliter) bottle 190 proof grain alcohol
Instructions:
In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, then remove from heat and let cool completely.
When juice mixture is cool, Stir in the grain alcohol.
Ingredients:
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Instructions:
Preheat oven to 400 degrees F (205 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Ingredients:
1 3/4 cups white sugar
1/4 cup dark corn syrup
1/4 cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
1 (9 inch) unbaked pie shell
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Ingredients:
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Instructions:
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Ingredients:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Instructions:
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Ingredients:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced
Instructions:
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
Ingredients:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Instructions:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Ingredients:
4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
1 1/2 cups frozen peas
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
Ingredients:
2 cups raisins
2 cups water
1/2 cup packed light brown sugar
1/2 cup white sugar
3 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1 pinch salt
1 tablespoon cider vinegar
3 tablespoons unsalted butter
1 recipe pastry for a 9 inch single crust pie
Instructions:
Preheat the oven to 400 degrees F (205 degrees C). Line a pan with half the pastry and chill.
Place the raisins and 2/3 cup of the water in a saucepan and heat over medium heat for 5 minutes.
Combine the sugars, cornstarch, spices, and salt in a bowl and , mixing all the time, slowly add the remaining water. Add this mixture to the heating raisins. Cook and stir this until the mixture starts to bubble. Add the vinegar and butter and heat until the butter is melted. Cool until just warm.
Pour into the prepared shell and top with the second crust. Bake 25 minutes or until golden. Cool.
Ingredients:
1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple with juice
1 (18.25 ounce) package butter cake mix
2 1/2 cups flaked coconut
1 cup pecan halves
1 cup margarine, melted
Instructions:
Preheat oven to 325 degrees F (165 degrees C).
Pour pie filling into 9x13 inch baking dish. Top with pineapple. Do not stir. Sprinkle cake mix over pineapple. Sprinkle coconut over cake mix. Sprinkle nuts over coconut and pour melted margarine over all.
Bake 40 minutes, until top is golden brown.
Ingredients:
1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
3/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons heavy cream
2 teaspoons white sugar
Instructions:
Preheat oven to 425 degrees F (220 degrees C).
Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.
