To prepare the pear, walnuts, ricotta pie start peeling the four pears,
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
irmly into a 10-inch pie tin, making sure the bottom
s soft, it is easy to scoop out the guts
arge bowl. Stir in the ricotta cheese and the chocolate chips
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and cut into lattice strips; set aside.
In a large bowl, blend ricotta, eggs, sugar, and whiskey. Pour into pie crust. Top with lattice strips in a woven pattern. Seal and crimp edge.
Bake in preheated oven for 1 hour, or until crust is golden brown and filling is set.
bowl. Shape inside 9\" pie plate. If crust is too
nto a 9-inch glass pie plate, flute edges and chill
br>Prepare a 9-inch pie pan.
For the crust
ough into a 9-inch pie dish, reserving about 1 tablespoon
In bowl, combine the ricotta cheese, eggs, chocolate chips, sugar,
br>In mixing bowl combine Ricotta, cream cheese, 1/4 cup
Preheat oven to 350 degrees.
Place pie crust in a 10 inch or 9 1/2 inch deep dish pie plate. Poke holes in crust with a fork.
Combine ricotta, yolks, and sugar. Beat until lemon colored.
Add lemon zest, juice, pineapple and vanilla.
In a separate bowl, beat egg whites until stiff; fold into ricotta mixture.
Pour mixture into the prepared pie shell.
Bake at 350 degrees for 45 to 50 minutes.
Cool pie on wire rack. Refrigerate overnight or at least 4 hours to set. Serve cold.
Put ricotta in a large sieve or
Preheat oven to 425\u00b0F. Lightly grease an 8 inch shallow cake pan.
Combine zucchini, feta, ricotta and mint. Season.
Brush each sheet of phyllo with oil and fold in 1/2. Place 2 sheets of filo dough in prepared pan. Spread 1/3 of zucchini mixture over top and trim pastry to top of pan. Repeat twice more. Top with remaining 2 sheets of phyllo, trim and tuck edge inside pan. Brush top with remaining oil.
Bake for 15 mins then reduce heat to 350\u00b0F and bake for 20 mins, or until well browned.
hen combine with chard, onion, ricotta, feta and eggs. Season to
o line a 9-inch pie plate. Trim and crimp edges
large bowl, add the ricotta cheese, sugar, vanilla, orange rind
it into a 9-inch pie plate. Place dough in a