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Pies And Pastries Recipes

Cheese Spinach Bake
Ingredients:

2 (10-ounce) packages frozen chopped spinach
1-1/2 cups small curd cottage cheese
4 ounces Cheddar cheese, shredded
1/4 cup butter, softened
3 eggs, beaten
2 teaspoons flour
Salt and pepper to taste

Procedures:

Cook the spinach using package directions; drain.
Combine the spinach, cottage cheese, Cheddar cheese, butter, eggs, flour, salt and pepper in a bowl and mix well. Spoon into a greased 1-quart baking dish.
Bake at 350 degrees for 1 hour.
SERVINGS: 4

Note:


Black Bottom Pie
Ingredients:

2-1/2 cups finely crumbled graham crackers
1 stick melted butter
2 cups whole milk or half & half
1/2 cup sugar
1-1/4 Tablespoons cornstarch
4 large egg yolks
1 Tablespoon gelatin
1-1/4 squares unsweetened chocolate
1 teaspoon vanilla
4 stiffly beaten egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 pint whipping cream
Grated chocolate

Procedures:

Melt butter, mix well with graham cracker crumbs, press firmly on bottom and sides of 7-1/2 x 12 inch dish. Bake at 275 degrees for 1 hour or until very crisp. Cool thoroughly. Separate eggs, put whites in mixing bowl. Set aside. Add hot milk, stir until well mixed, return to pot and cook until wooden spoon is well coated. Stir in gelatin which was soaked in 1/3 cup water. Divide custard in half. In one half add melted chocolate and vanilla. Stir thoroughly. Pour on top of crust. Refrigerate until "set". In other half, fold in stiffly beaten egg whites to which cream of tartar, sugar and vanilla have been added. Pour on top of cooled chocolate custard. Refrigerate. Beat cream. Put on top of custard after it has been thoroughly cooled and is firm. Grated unsweetened chocolate sparingly on top.
SERVES: 9

Note:


Chile Cheese Rice Bake
Ingredients:

1 cup long grain white rice
2 medium zucchini, sliced
1 (7-ounce) can diced green chiles
12 ounces Jack cheese, grated
1 large tomato, chopped
Salt to taste
2 cups sour cream
1 teaspoon oregano
1 garlic clove, chopped
1/4 cup chopped green onions
Chopped parsley

Procedures:

1. Preheat oven to 350 degrees.
2. Cook rice and set aside. Steam zucchini until tender, then drain.
3. Butter 3-quart casserole. Layer rice, chiles, 1/2 of cheese, zucchini and tomato. Sprinkle with salt. Combine sour cream, oregano, garlic and green onions and spoon over tomato layer. Scatter remaining cheese on top.
4. Cover and bake for 45-50 minutes.
5. Sprinkle with chopped parsley and serve.
SERVES: 8

Note:



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