Pour the meat
mixture in the pie plate.
Pour over the flour
mixture in the pie plate.
Not exact matches
(Also stir
in the diced veggies, optional) Spread the cheesy
mixture into a shallow baking dish (a tart or
pie plate works perfectly.)
Arrange the halved berries
in the
pie plate on top of the puree, then pour the remaining puree
mixture on top of the berries, covering them as evenly as possible.
Spoon
mixture into a greased 9 inch
pie plate, smoothing
in center.
Add the egg and spinach
mixture to the
pie plate and bake for about 30 minutes or until a toothpick inserted
in the center comes out clean.
Pat the
mixture into a thick layer
in the bottom of an 8 - inch springform pan, or thinner layers
in 2 (9 - inch)
pie plates.
Spread the bean
mixture over top of the cream cheese layer
in the
pie plate.
Place the crust
mixture in an 20cm / 8
in spring - form pan (or a
pie plate lined with cling film), press firmly, making sure that the edges are well packed and that the base is even.
Place asparagus
in a
pie plate or small baking dish and pour miso
mixture over.
In a 9 inch
pie plate press
mixture into the bottom and up the side Bake until crust is lightly browned, 12 to 14 minutes.
Press the
mixture into the base of a 9.5
in pie plate and bake for 18 minutes until firm around the edges and slightly puffed
in the centre.
I poured the
mixture into the buttered
pie plate and baked until a knife inserted
in the center came out clean, about 60 minutes.