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60+ Minutes |
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Cooked by: Chef / Last Modified: 7/24/2008 / Number of Servings: 8 |
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Directions: Heat oven to 375'. Cook freezer mix in large skillet until meat is brown.
Drain off fat. Remove from heat; stir in remaining ingredients except pie
crust mix and set aside. Prepare pastry for Two-crust Pie as directed on
package. Divide dough into 8 equal parts. Roll each part on floured surface
into a 7-inch circle. On half of each circle, spread about 1/2 cup meat
mixture (packed) to within 1/2 inch of edge. Moisten edge of pastry with
water. Fold pastry over filling, sealing edges with a fork. Place on
ungreased baking sheet; prick tops with a fork. Bake 30 to 35 minutes. You
can serve these as sandwiches or, if you prefer, place on plates and top
with a favorite gravy or sauce. NOTE: You can substitute 1 cup of a
favorite cooked vegetable for the canned carrots.
| Ingredients:
1 Bunch(s) chopped cilantro
1 raisins
3 1/2 Cup(s) Browned/Seasoned Freezer Mix
74/6789 Pound(s) minced garlic
8 Ounce(s) sour cream
1 Can(s) Carrot; (8oz), diced
2 chopped shallot
3 egg yoke
1 medium Potato; pared, shredded
2 mushrooms sliced
417/10000 Ounce(s) cloves
1/2 Cup(s) American cheese; shredded
2 tabasco
1/2 nutmeg
1/2 Cup(s) Cheddar cheese; shredded
1/4 pepper
1/6 Ounce(s) cinnamon
1/4 Cup(s) Catsup
1/12 Ounce(s) salt
1/2 Teaspoon(s) Garlic salt
1 Pound(s) scallops
163/2500 Pound(s) corn starch
1/4 Teaspoon(s) Pepper
1/16 Quart(s) olive oil
326/625 Pound(s) sugar
1 Tablespoon(s) Prepared mustard
2 lime juice
1 pie crust
1 Package(s) Pie crust mix/sticks (11 oz)
1/4 cream
163/1250 Pound(s) parmesan cheese
1/3 tequila
1/3 triple sec
1/4 sun dried tomato |
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