cup butter, and softened cream cheese in a medium bowl
Mix butter and cheese together with pastry blender.
Add salt and flour.
Press into 9 x 13-inch pan.
Bake at 350\u00b0 for 35 minutes.
Fill with quiche fillings and bake according to quiche recipe directions.
Thaw and cook spinach a few minutes. Squeeze out water and combine with Ricotta cheese, a pinch of nutmeg and 1/2 cup Parmesan. Spread over 2 cooked deep-dish pie crusts. Beat eggs lightly. Combine with milk and cream and season with salt and pepper. Pour egg and cream mixture over Ricotta and spinach mixture and sprinkle remaining Parmesan over top. Bake at 375\u00b0 for 30 minutes. Best quiche recipe I have ever tried.
Mash together cream cheese and butter.
Sprinkle in flour and salt; mash with a fork until they are just tiny grains.
Then knead only once or twice, until it just comes together.
Place mixture in buttered bowl, seal with plastic wrap, and refrigerate 3-4 hours or overnight.
Roll between 2 pieces of wax paper an hour before using.
Fit the pan, crimp edges, and freeze at least 45 minutes.
Jab holes in it with a fork and bake in a 400 degree oven for 6-7 minutes.
Remove from oven and cool.
Proceed with usual quiche recipe.
You pronounce the \"pao\" in this recipe name like \"pow,\" and that's the kind of flavor punch you get in this specialty from Sichuan.
There's plenty of ginger, garlic and fiery red peppers to dazzle the most jaded taste buds.
Feel free to use instant potatoes in this recipe, no one will know.
nd cool.
Whip chilled cream until soft peaks will firm
liced mushrooms. Dry saute them (no need to add butter or
then proceed as for recipe).
cream yeast with 1 tsp of
Heat the heavy cream in top of double boiler.
Mix the sugar, flour and salt.
Pour hot cream over mixture, stirring well. Return to double boiler and cook until thickened, stirring constantly.
Remove from heat and add egg whites.
Pour into pastry shell and bake in hot oven (400\u00b0) for 15 minutes.
Chill and cover with whipped cream topping.
In a large mixing bowl beat, instant pudding mix, orange peel, sour cream, and milk.
beat at low speed until thick.
using a spatula fold in whipped cream and mix (do not beat).
in trifle bowl layer 1/2 of cake pieces.
next layer 1/3 strawberries.
next layer 1/2 pudding mixture.
repeat layers.
arrange strawberries on top.
cover and refrigerate at least 2 hours.
nd pepper; stir well. Add cream cheese, stirring until smooth.
edium bowl, mix together the cream cheese, laughing cow cheese, bacon
NOTE: Keep your cream cheese in the refrigerator
l just be filled with quiche. It can be quite thin
Preheat oven to 375\u00b0F.
Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
Cool in pie plate on rack for 15 minutes.
*My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.
side.
Beat the eggs, cream and half and half together
owl, combine the eggs, light cream or half & half, salt, and
pinach called for in the recipe, we like a lot of
ridge!) Line an 11-inch quiche pan with it, and pre