0 minutes; set aside.
Step-by-Step: How to Keep a Ham
artar make a cornstarch mixture by combining 1 tablespoon of cornstarch
to keep them from scrambling) by pouring a small amount (about
lightly greased (I use cooking spray) pie dish, I also
nd return to still warm cooking pot over just turned off
ancy.
Here is a step by step tutorial on pie crusts that
1\" first and then follow cooking Instructions #10 & #11; After
minutes (or 12 minutes by hand). Add beaten eggs to
ently heating, so they require cooking in a bain-marie (water
springform pan evenly with nonstick cooking spray. Pulse crackers, nuts, sugar
ater on it for partial cooking. Allow meat to cool. Place
and flatten (with roller or by hand) into a rectangular shape
(Add 20 minutes to the cooking time.).
Note on Peppers
inely chopped green chillies followed by the thinly sliced onions.
Peel tortilla from work surface by lifting closest edge away from
more detailed description with step by step photos, please visit: http://sumokitchen
Place grits in a small bowl.
Cover with water.
Stir well to allow chaff to float to the surface.
Slowly pour off water to drain off chaff.
Repeat, drain well.
Place cleaned grits in a 2-quart casserole dish with 5 cups water and 1/2 tsp salt;
mix well.
DO NOT COVER DISH!
Place dish in microwave set on high.
Cook for 15 minute.
Remove, stir well.
Repeat previous step.
Repeat previous step again.
Remove.
Stir in butter until melted and grits are smooth and creamy.
Preheat oven to 425.
Roll out pie dough, put in pan, flute edge, chill for 30 minutes.
Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl.
Dump into pie shell.
Bake 15 minutes, lower heat to 375 and bake 20 minutes.
Remove pie from oven.
Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs.
Add coconut and mix just to incorporate.
Spread coconut mixture evenly over the top of the blueberries.
Bake an additional 25-35 minutes, until topping is ...
Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
roll the other half of dough into a 12-inch round and refrigerate.
Preheat oven to 425 degrees.
Put rhubarb into a large bowl.
In another bowl, whisk together sugar, tapioca or cornstarch, zest and salt.
Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
Pour rhubarb into bottom crust, dot with butter.
Brush overhang with water, cover with top crust, seal edge and crimp or flute ...
o go to website for step by step photos).
Fold one side