00b0F Spray 9-inch glass pie plate with cooking spray.
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
Combine sugar, flour, salt, cloves, cinnamon and red pepper. Stir with fork to mix.
Coat 1/3 of tomato slices at a time with the sugar mixture.
Spread slices evenly over dough in pie pan. Sprinkle with raisins and top with remaining sugar mixture. Drizzle with vinegar and dot with butter.
Roll out remaining dough; cover filling with pastry.
Crimp edges and cut 2 or 3 small vents in top crust.
Bake at 425\u00b0 for 40 minutes or until crust is golden and juices bubble around edges.
00b0F. Line a 9-inch pie dish with 1 of the
9 inch oven-proof pie dish by spraying with some
Preheat oven to 350 degrees.
Blind bake the pie crust, so it is not soggy.
Place the tomatoes in a colander in the sink in 1 layer.
Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
Layer the tomato slices, basil and onion in pie shell.
Season with salt and pepper.
Combine the grated cheeses and mayonnaise together.
Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
To serve: cut into slices and serve warm.
Bake pie shell for 5 minutes at 425\u00b0F.
Place tomato slices in pie shell.
Combine seasonings with onion and sprinkle on tomatoes.
Mix mayonnaise and cheese and spread over top like meringue. Seal edges as much as possible.
Bake at 350\u00b0F for 35 minutes. Cool 15 minutes before serving. (It is very important to allow pie to cool before trying to serve).
Heat oven to 400\u00b0. Spray pie plate with cooking spray. Melt butter in 10-inch skillet. Cook onion in butter, stirring, until tender. Remove from heat. Stir in tomato, chilies, olives, 1 cup of cheese, cumin and salt. Spread in pie plate. Stir Bisquick, milk and eggs until blended and pour over vegetable mixture. Bake, uncovered, for 30 minutes. Sprinkle with remaining 1 cup of cheese. Bake 3 to 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Serves 6.
In a bowl, combine butter and spaghetti.
Add Parmesan cheese and eggs.
Press mixture into a crust in a 10-inch pie plate; spread with cottage cheese.
In a skillet, brown ground veal, onion and green pepper.
Remove veal; wipe skillet and return veal to pan.
Cook until veal is done and vegetables are tender.
Stir in tomatoes, tomato paste, oregano and basil; heat through.
Pour into pie.
Bake uncovered at 350\u00b0 for 20 minutes.
Sprinkle Mozzarella cheese over top.
Bake 5 minutes more.
Spray a 9-inch pie plate with non-stick cooking
s baking.
Cut the tomato into slices, depending on how
egrees. Place and fit pie crust in pie plate, cover with foil
10 inch deep dish pie plate.
Heat a large
Preheat oven to 400.
Slice the tomatoes into 1/2\" slices.
Line a 10\" loose bottom tart pan with the pastry (pie) dough.
Spread bottom of pastry with the mozzarella cheese and sprinkle with the basil.
Cover with tomato slices, arranging to cover as evenly as possible.
Sprinkle tomatoes with salt and pepper, then drizzle with the olive oil.
Bake 30-40 minutes.
Garnish with fresh chopped basil.
Serve warm or at room temperature.
rom pan. Add crushed tomatoes, tomato paste and wine to pan
Brown ground beef and add onion, oregano, salt, pepper and tomato paste. Press the crescent rolls into a pie plate. Pour beef mixture onto the crust and top with shredded Mozzarella cheese. Bake at 375 degrees for 15 minutes.
Melt butter or margarine in 9 x 9 baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350\u00b0 for 50 minutes to 1 hour or until golden brown.
Preheat oven to 375*.
Beat together all filling ingredients, except pecans.
Mix in the pecans.
Pour into pie crust.
Bake until set and crust is browned, 40-50 minutes .
Lay one wonton wrapper on work surface with one point towards you (diamond shape).
Place 1 tablespoon apple pie filling in center.
Moisten edges of wrapper on two sides closest to you.
Fold wrapper in half, forming a triagle. Press to seal edges tightly.
Repeat with remaining filling and wrappers.
Heat oil in heavy skillet to 1/4-1/2 inch in depth.
When hot, add wontons a few at a time.
Brown on both sides and remove to paper toweling to drain.
Sprinkle with powdered sugar and DEVOUR!
Preheat oven to 375\u00b0.
In a medium skillet, brown ground beef, pepper and onion; drain.
Add tomato sauce.
Simmer for 15 minutes.
Separate crescent rolls dough into 8 triangles.
Press on bottom and up side of a greased 9-inch pie pan; firmly press perforations and seal.
In a small bowl, combine 3 ounces of cheese and egg; stir to mix.
Spoon over dough.
Add to ground beef mixture; top with remaining 3 ounces of cheese.
Bake for 20 to 25 minutes, until edges of pie crust are golden brown.