Ingredients:
1 chopped cilantro
3 1/2 Browned/Seasoned Freezer Mix
1 raisins
74/6789 minced garlic
1 Carrot; (8oz), diced
8 sour cream
1 medium Potato; pared, shredded
3 egg yoke
2 chopped shallot
2 mushrooms sliced
417/10000 cloves
1/2 American cheese; shredded
2 tabasco
1/2 nutmeg
1/2 Cheddar cheese; shredded
1/4 Catsup
1/6 cinnamon
1/4 pepper
1/12 salt
1/2 Garlic salt
1 scallops
1/4 Pepper
163/2500 corn starch
1 Prepared mustard
326/625 sugar
1/16 olive oil
1 pie crust
2 lime juice
1 Pie crust mix/sticks (11 oz)
1/4 cream
163/1250 parmesan cheese
1/3 tequila
1/3 triple sec
1/4 sun dried tomato |
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.
4.4 stars based on
80 reviews
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