CREAMY SEAFOOD PIE RECIPE RECIPES

CREAMY BLUEBERRY PIE RECIPE | ALLRECIPES

Creamy Blueberry Pie Recipe | Allrecipes image

This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.

Provided by Susan Meyer

Categories Blueberry Pie

Total Time 2 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 1 9-inch deep dish pie

Number Of Ingredients 10

Ingredients

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
⅓ cup all-purpose flour
⅛ teaspoon salt
2 eggs, beaten
½ cup sour cream
½ cup white sugar
½ cup all-purpose flour
¼ cup butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

Nutrition Facts : Calories 439.9 calories, CarbohydrateContent 67.3 g, CholesterolContent 68.1 mg, FatContent 17.8 g, FiberContent 1.9 g, ProteinContent 4.8 g, SaturatedFatContent 8.3 g, SodiumContent 250.3 mg, SugarContent 44 g

CREAMY SEAFOOD STEW RECIPE - BBC GOOD FOOD

Creamy seafood stew recipe - BBC Good Food image

A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too

Provided by Good Food team

Categories Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
1 onion , chopped
2 celery sticks, chopped
1 garlic clove , crushed
175ml white wine
300ml chicken stock
1 tbsp cornflour , mixed to a paste with 1 tbsp cold water
400g bag frozen seafood mix , defrosted
small bunch dill , chopped
5 tbsp half-fat crème fraîche
garlic bread, to serve

Steps:

Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

Nutrition Facts : Calories 270 calories, FatContent 9 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 31 grams protein, SodiumContent 2.22 milligram of sodium

More about "creamy seafood pie recipe recipes"

CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER

It’s said that Italians don’t eat cheese and fish together, but I’ve often seen nonnas grating a wodge of Parmesan into a seafood risotto or a pot of pasta. And I thought, if they’re doing it, it must be good!
From jamieoliver.com
Total Time 1 hours
Calories 755 calories per serving

1. Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
2. Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
3. Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
4. Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
5. It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
6. If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
7. Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
8. Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
9. Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
10. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
11. For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
12. Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
13. Preheat the oven to 180ºC/350ºF/gas 4.
14. For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
15. In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
16. Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
17. Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
18. Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
19. Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
20. Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
21. Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
22. Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
23. Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
24. To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
25. Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.

See details

CREAMY SEAFOOD LASAGNA RECIPE - BETTYCROCKER.COM

Looking to add variety to your lasagna know-how? Our Creamy Seafood Lasagna pairs a luscious white sauce with mild-flavored imitation crabmeat and shrimp in a comforting lasagna that will transport you to the nearest bay. Our recipe for seafood lasagna brings together mozzarella, Parmesan and ricotta cheese. You don't need to live next to the sea; just pick up frozen salad-style imitation crabmeat and frozen cooked salad shrimp. All you need are a few more pantry staples and our simple steps to make this recipe an easy catch.
From bettycrocker.com
Reviews 4
Total Time 1 hours 20 minutes
Calories 560 per serving

Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

See details

FANTASTIC FISH PIE | JAMIE OLIVER FISH & SEAFOOD RECIPES

The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of. This is a cracking recipe which does it for me.
From jamieoliver.com
Total Time 1 hours
Calories 539 calories per serving

1. Preheat the oven to 230°C/450°F/gas 8.
2. Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
3. Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
4. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
5. Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
6. Peel and finely chop the onion, then peel, halve and finely chop the carrot.
7. In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
8. Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
9. Pick and finely chop the parsley and stir into the cream mixture.
10. Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
11. The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
12. Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
13. Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.

See details

CREAMY DARK CHOCOLATE PIE RECIPE - BETTYCROCKER.COM

Two kinds of chocolate and a crust made with high-fiber cereal make a delicious dessert, perfect for special times.
From bettycrocker.com
Reviews 3.5
Total Time 5 hours 30 minutes

Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.

See details

CREAMY SEAFOOD STEW RECIPE - BBC GOOD FOOD

A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too
From bbcgoodfood.com
Total Time 30 minutes
Category Soup
Cuisine French
Calories 270 calories per serving

Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

See details

CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER

1. Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
2. Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
3. Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
4. Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
5. It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
6. If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
7. Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
8. Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
9. Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
10. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
11. For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
12. Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
13. Preheat the oven to 180ºC/350ºF/gas 4.
14. For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
15. In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
16. Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
17. Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
18. Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
19. Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
20. Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
21. Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
22. Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
23. Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
24. To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
25. Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.

See details

CREAMY SEAFOOD LASAGNA RECIPE - BETTYCROCKER.COM

Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

See details

FANTASTIC FISH PIE | JAMIE OLIVER FISH & SEAFOOD RECIPES

1. Preheat the oven to 230°C/450°F/gas 8.
2. Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
3. Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
4. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
5. Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
6. Peel and finely chop the onion, then peel, halve and finely chop the carrot.
7. In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
8. Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
9. Pick and finely chop the parsley and stir into the cream mixture.
10. Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
11. The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
12. Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
13. Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.

See details

CREAMY SEAFOOD STEW RECIPE - BBC GOOD FOOD

Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

See details

CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER

1. Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
2. Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
3. Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
4. Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
5. It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
6. If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
7. Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
8. Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
9. Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
10. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
11. For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
12. Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
13. Preheat the oven to 180ºC/350ºF/gas 4.
14. For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
15. In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
16. Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
17. Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
18. Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
19. Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
20. Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
21. Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
22. Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
23. Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
24. To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
25. Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.

See details

CREAMY SEAFOOD LASAGNA RECIPE - BETTYCROCKER.COM

Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

See details

FANTASTIC FISH PIE | JAMIE OLIVER FISH & SEAFOOD RECIPES

1. Preheat the oven to 230°C/450°F/gas 8.
2. Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
3. Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
4. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
5. Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
6. Peel and finely chop the onion, then peel, halve and finely chop the carrot.
7. In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
8. Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
9. Pick and finely chop the parsley and stir into the cream mixture.
10. Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
11. The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
12. Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
13. Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.

See details

CREAMY DARK CHOCOLATE PIE RECIPE - BETTYCROCKER.COM

Two kinds of chocolate and a crust made with high-fiber cereal make a delicious dessert, perfect for special times.
From bettycrocker.com
Reviews 3.5
Total Time 5 hours 30 minutes

Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.

See details

CREAMY LEMON PIE I RECIPE | ALLRECIPES

This pie is very creamy and lemony, and a snap to fix. Sweetened condensed milk, freshly squeezed lemon juice, and whipped topping are stirred together, poured into a graham cracker crust …
From allrecipes.com

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10 BEST CREAMY SEAFOOD CHOWDER RECIPES - YUMMLY

Feb 10, 2022 · Fisherman’s Seafood Chowder {Electric Pressure Cooker Recipe} Peggy Under Pressure garlic, white wine, chopped salmon, bay leaves, seafood, corn and 12 more Creamy Seafood …
From yummly.com

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CREAMY TURTLE PIE RECIPE: THIS NO-BAKE TURTLE PIE RECIPE ...

If you love turtles candy, you are going to absolutely love this creamy no-bake turtle pie recipe. No oven required, just a spoon or fork! This delicious candy-flavored dessert recipe is so easy and …
From 30seconds.com

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CREAMY LEMON PIE I RECIPE | ALLRECIPES

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SMOOTH AND CREAMY PEANUT BUTTER PIE RECIPE | ALLRECIPES

This pie was a hit on thanksgiving day. It was not too sweet like alot of other peanut butter pie/cheesecake recipes. The only reason I rated this recipe 4 stars is because it said to use 3 ounces of cream cheese. I used 8 ounces because I did not think using 3 ounces would be enough to fill up the pie …
From allrecipes.com

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CREAMY TURTLE PIE RECIPE: THIS NO-BAKE TURTLE PIE RECIPE ...

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CREAMY BLUEBERRY PIE RECIPE | ALLRECIPES

Creamy potato soup is an easy meal to make and even easier to freeze and store so you can have hearty soup anytime you want. And thanks to our 10 different top-rated recipe options, you'll never get tired of this versatile soup. You'll find recipes for protein-packed potato and sausage soup, creamy …
From allrecipes.com

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