Then, sprinkle the crisp
mixture over the top of the filling.
Not exact matches
Spoon the yogurt
mixture evenly
over top of the wafers in each liner cup to
fill.
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn -
filling mixture over the tart shell, spreading it out evenly 10) Cover the
filling with the second stretched tart shell 11) Use a fork to poke holes in the
top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle
top of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
Fill each
of the mushrooms with the
mixture and sprinkle lemon zest
over the
top, drizzle with olive oil.
When chocolate layer has baked 25 minutes, remove from oven and immediately spoon cheesecake
mixture and cherry pie
filling over top, alternating heaping tablespoons
of each in a checkerboard pattern.
Spoon the rest
of the chocolate
mixture carefully
over the
top of the
fillings and return the mould to the fridge for around 2 hours until completely set or if you are impatient place in the freezer for 30 minutes to set.
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half
of the cheese on the bottom / Spread cooked leeks
over cheese, pour egg milk
mixture over the leeks / Sprinkle
top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more
filling / Remove from oven, lift out
of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
Then pour the pumpkin
mixture over the
top of the cream cheese
filling (no more than 3/4 the way full).
Spoon about 2/3 cup
of chicken
mixture down center
of each tortilla; fold in sides
of tortilla to cover
filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce
over top and then sprinkle with shredded cheddar cheese and olives.
Pour vodka
over the herb
mixture and
fill to the very
top of the jar.