ven to 400\u00b0F.
For the tart shell: Place the flour
For the tart dough:
Mix the flour,
eady to use.
For the Tart----------------.
Preheat the oven
You will need a tart pan with a removable
ven to 400 degrees.
For the crust: In a food
For the Shell:
Combine dry
rust or your favorite crust recipe. On a lightly floured surface
to 23 cm) tart pan (instructions for how to roll out
>for at least 30 minutes before using.
Make the tart
lling pin according to the recipe. Refrigerate until needed.
Filling
In a small sauce pan place vegetable oil, and onions.
Cook over medium heat; saute until onion is soft; don't burn it.
Quickly add ketchup, water, stir.
Stir for at least 20 minutes or until the water is reduced about 1/2.
Note: I had to mention a measurement in order for this recipe to go through. The truth is to use a pinch of cinnamon and a pinch of salt.
This is the true recipe for Onion Sauce for New York Hot dogs.
When I use the sauerkraut I boil it with added water to make it softer.
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
inegar. Stir and continue cooking for 5 more minutes, until onions
ightly grease a 9 inch tart pan.
Stir flour into
4 x 12 inch tart pan.
To make the
Divide pastry into 24 equal parts; roll each into circle 3 1/2 to 4 inches in diameter.
(I roll a small ball of pastry and then press it in tart pan.)
Line 24 small tart pans with pastry.
Mix sugar and flour; beat egg, milk, vanilla and butter thoroughly. Fold in nuts.
Place 1 scant tablespoon mixture in each tart.
Bake in preheated 425\u00b0 oven for 15 to 20 minutes or until set.
n plastic wrap.
Refrigerate for 1 hour.
(Pastry may
-inch round tart pan with removable bottom. For the berry coulis
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
For the pastry cream, heat the