CREAM LIE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

GRANDMA T'S PINEAPPLE CREAM PIE RECIPE | ALLRECIPES



Grandma T's Pineapple Cream Pie Recipe | Allrecipes image

My Dad's mom would make this for him every time we visited Illinois. As a child, I could hardly wait for the filling to cool enough to eat. The secret is to stir constantly for a rich, velvety smooth pudding-like melt-in-your-mouth experience. These instructions are per my grandmother, written down by my mother not too long before Grandma passed away. Grandma wouldn't give the recipe away until her last years. It's a family treasure now! Top the pie with meringue, whipped cream, or whipped topping.

Provided by MaryJaneHarrison

Categories     Desserts    Pies    No-Bake Pie Recipes

Total Time 3 hours 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 pie

Number Of Ingredients 8

1 cup sugar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
1 (15 ounce) can crushed pineapple, drained
2 egg yolks
3 tablespoons butter
1 (9 inch) baked pie crust

Steps:

  • Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
  • Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

Nutrition Facts : Calories 324.1 calories, CarbohydrateContent 47.7 g, CholesterolContent 65.1 mg, FatContent 13.9 g, FiberContent 0.9 g, ProteinContent 3.7 g, SaturatedFatContent 5.5 g, SodiumContent 313 mg, SugarContent 34.1 g

LASAGNA 15 | JUST A PINCH RECIPES



Lasagna 15 | Just A Pinch Recipes image

I concocted this recipe on my own through trial and error. I incorporated my pasta sauce with lasagna. I have served this sauce to Italian chefs and they have indicated that I prepared it in a traditional Sicilian way. I used to just layer my lasagna with ricotta cheese but while on my cream cheese kick I found that mixing ricotta, mozzarella, and cream cheese really added to the lasagna.

Provided by William Dehn @Wfdehn

Categories     Pasta

Number Of Ingredients 22

START THIS RECIPE EARLY IN THE MORNING AROUND 7 OR 8 AM
1 box(es) lasagna noodles
6-16 ounce(s) tillamook mozzarella cheese
16 ounce(s) ricotta cheese
8 ounce(s) softened cream cheese
16 ounce(s) ground italian sausage
16 ounce(s) ground pork or bison
1 or 2 package(s) baby portobello mushrooms
3 cans 32 ounce(s) basil flavored diced tomatoes
2 cans 32 ounce(s) whole peeled tomatoes
1 small red onion
4 clove(s) fresh or minced garlic
2 package(s) fresh basil
1 stalk(s) spring onion
1 cup(s) ev olive oil (use as much as you like)
1 stick(s) salted butter
4 ounce(s) red wine vinegar (be generous)
2 can(s) v8 juice
1 can(s) your favorite pizza sauce
4 tablespoon(s) italian seasoning (be generous)
1/4 tablespoon(s) salt (adjust to taste)
1/4 tablespoon(s) pepper (adjust to taste)

Steps:

  • Prepare by cutting onion, (I prefer cutting over dicing). Cover a large deep sauce pan with olive oil and heat on high temperature adding garlic, onion. Saute' on medium temp until softened trying not to burn the garlic. Remove from pan and set aside.
  • Add more olive oil to pan and add 16 or 32 oz's of mushrooms. Once steaming add enough red wine vinegar to stop it from sizzling. (About 4 to 6 oz). Salt and pepper to taste, but be generous. Lower temperature to medium and simmer, cooking mushrooms until shrunken and brown. One of the only things that separates a professional chef from a home chef is their use of salt and pepper. Pro's season everything with salt and pepper! Remove mushrooms, prepare your slow cooker on high heat and add mushrooms to bottom of slow cooker.
  • On high heat, add olive oil to cover pan adding onions and garlic. Add 1lb of ground italian sausage, and 1lb of ground pork or bison. Lower heat to medium and brown for about 10 to 15 minutes generously adding italian seasoning. Add salt and pepper generously. Add about 4oz of red wine vinegar anytime while browning but I like to add it toward the end when everything is brown. Be generous with the vinegar because if anything it will reduce if you add too much, so don't worry.
  • Prepare your cheese mixture while your meat is browning. Chop spring onions and 2oz of basil and add to mixing bowl. Add ricotta, mozzarella, and cream cheese mixing it thoroughly. Again Salt and pepper it as you go. Mix it thoroughly adding a whole stick of melted butter as you stir it. Refrigerate. Remove from refrigerator one or two hours before your sauce is ready to bring it to room temperature.
  • After meat is browned, add 2 cans of whole peeled tomatoes first. With wooden spoon, chop the tomatoes in half. Don't worry about their large size after you chop them because they will fall apart in the slow cooker. After chopping the tomatoes add the 3 cans of diced tomatoes. Cover top of sauce with italian seasoning heating on high until bubbling. Reduce heat and simmer uncovered for an hour allowing sauce to reduce. Add a generous amount of red wine vinegar to sauce at any time. Use as much red wine vinegar as you feel you would like because it is one of the things that makes this recipe great. Lower the temperature of your slow cooker to low so your shrooms don't dry out. Add a splash of red wine vinegar into the crock pot to keep this from happening.
  • After an hour has passed and the sauce is reduced add it to the heated crock pot. Cook on low temperature for about 6 to 8 hours until there is a black residue on the top sides of the sauce. After about 4 hours of slow cooking add 2 cans of v8 and your favorite pizza sauce stirring it thoroughly. Add fresh basil and again red wine vinegar toward the end of cooking so as to not lose its flavor. Remember to salt and pepper generously as you can now do it to taste. Preheat you oven at this point to 350-380 degrees.
  • After the sauce is cooked and there is a black residue on top of it, remove it from the slow cooking heat and prepare your lasagna noodles. Bring 4 quarts of salted and olive oiled water to a boil and add lasagna following the cooking instructions on the side of the box. Once cooked remove and strain water. Immediately coat noodles with olive oil and lie them out on two cookie sheets so as to not touch each other. Be generous with the olive oil. If you removed the cheese from the refrigerator as instructed about one or two hours ago it should be at room temperature not having coagulated butter.
  • In an 8x11 baking dish, add olive oil coating the entire dish sides and all, add a layer of noodles, then spoon cheese mixture with fingers completely covering the noodles. Scoop and add your sauce completely covering the cheese mixture. Cover the sauce with mozzarella cheese, and repeat this process until the pan is full. Try to time it to end up not with noodles on top, but with sauce and mozzarella cheese. If you have left over ingredients I end up grabbing an 8x8 dish and making a little lasagna, cooking it separately from the large one. Cover with aluminum foil and cook for 30 minutes at 350 degrees. Remove aluminum foil and cook uncovered for another 15 minutes or until a little brown on top.
  • This is a great traditional Italian sauce, which pairs nicely with spaghetti, linguine, or angel hair pasta. Remember to use Tillamook or Sargento cheese. Don't use generic store brand cheese because it will be dry and rubbery.

More about "cream lie recipes"

HASSELBACK SWEET POTATOES RECIPE: HOW TO MAKE IT
My family and friends love the warm and inviting flavors of the luscious citrus butter, smooth cream cheese, sweet dates, fresh sage and toasted pecans that surround and capture the deliciousness of sweet potato in every bite of this side. —Brenda Watts, Gaffney, South Carolina
From tasteofhome.com
Reviews 3
Total Time 01 hours 55 minutes
Category Side Dishes
Calories 552 calories per serving
  • Preheat the oven to 425°. Cut thin slices lengthwise from bottoms of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at bottom. Arrange the sweet potatoes in a greased 13x9-in. baking pan., In a small bowl, whisk together butter, brown sugar, orange juice and orange zest. Spoon half the butter mixture evenly over the sweet potatoes; sprinkle with salt and pepper. Combine cream cheese, dates and sage; spread between potato slices., Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon the remaining butter mixture over potatoes and top with pecans. Return to oven and bake until potatoes are completely tender and topping is golden brown, 25-30 minutes longer. If desired, serve with additional chopped sage.
See details


10 BEST KAHLUA DRINKS RECIPES | YUMMLY
2021-12-20 · sprinkles, coffee, whipped cream, Bailey's Irish Cream, Kahlua and 1 more Malted Milk Mudslide Shooters Weight Watchers chocolate syrup, Kahlua, milk, low-fat milk, light chocolate ice cream and 1 more
From yummly.com
See details


EVERYTHING TO KNOW WHIPPED CREAM STABILIZER
2019-08-07 · Guar gum is a polysaccharide like xanthan gum, but it is won from guar beans (a plant) and is called galactomannan. It is an off-white powder sold in health food stores, often as an ingredient for gluten-free baking. More guar gum is needed than xanthan gum and its properties lie in the thickening and emulsifying side of sauces, salad dressings, bread, and dairy products.
From thespruceeats.com
See details


CHOCOLATE GUINNESS CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
Lightly whip the cream cheese until smooth, sieve over the icing sugar and cornflour and then beat to combine. If using double cream, add it and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest.
From nigella.com
See details


CUPCAKES FROM A MIX RECIPES | ALLRECIPES
35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com
See details


HISTORICAL RECIPES - OLD STURBRIDGE VILLAGE
¾ tsp. baking soda/cream of tartar mix. Preheat the oven to 350°. Grease a baking pan. In a large bowl, rub butter into flour, sugar, and coriander. Dissolve baking soda & cream of tartar in the milk. Add to flour mixture and combine well. Roll out on a board ½ inch thick, cut with your favorite shaped cutters, bake for 15 to 20 minutes. Enjoy, and have a Merry Christmas! Apple and Pork Pie ...
From osv.org
See details


LOW FAT LOW CARB RECIPES | SPARKRECIPES
reduced fat low carb sour cream coffee cake . This is a recipe I modified to fit my low carb low fat diet. By just replacing half the all purpose flour with soy flour and using non fat yogurt and reduced fat sour cream. I not only cut calories but cut carbs. I used brown sugar blend and sugar blend in the recipe as well.
From recipes.sparkpeople.com
See details


EASY VODKA COCKTAILS: 10 EXTREMELY SIMPLE VODKA RECIPES ...
2017-04-06 · Vodka is notoriously basic in flavor, so it’s often swapped out of cocktails to make way for more exciting ingredients. But a nice quality vodka can highlight subtle flavors in a simple cocktail that would otherwise be overpowered by a stronger spirit. Some of our favorite classic vodka-tails only require three ingredients, but they certainly don’t lack flavor.
From supercall.com
See details