MOCK PECAN PIE
Friends will not believe what the main ingredient of this pie is! The pinto beans make a great substitute and it is still a tasty pie.-Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat together the sugar, butter, vanilla and eggs. Stir in beans. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Serve warm or chilled with whipped cream or ice cream.
Nutrition Facts : Calories 396 calories, Fat 17g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 248mg sodium, Carbohydrate 58g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
MOCK APPLE PIE I
Apple Pie with no apples needed!
Provided by Carmela Sagendorf
Categories Desserts Pies Vintage Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Roll out half of the pastry and line one 9 inch pie plate. Place the crackers in the prepared crust.
- In a saucepan, over high heat, bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool.
- Pour syrup over the crackers. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
- Bake in preheated oven for 30 to 35 minutes or until crust is crisp and golden. Let pie cool completely before serving.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 69 g, Cholesterol 7.6 mg, Fat 14 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 4.4 g, Sodium 259.8 mg, Sugar 50.9 g
AUTHENTIC GREEK MOUSSAKA
This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)
Provided by Anonymous
Categories World Cuisine Recipes European Greek
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
- Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
- Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
- Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
- Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
- Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
- Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
- Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g
MOCK MOUSSAKA
Make and share this Mock Moussaka recipe from Food.com.
Provided by LiisaN
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Brown ground beef and onion together.
- Stir in tomato sauce, salt, oregano, cinnamon, pepper and garlic powder.
- In saucepan, combine seasoned sauce mix from scalloped potatoes, milk, water and butter.
- Heat to boiling, stirring constantly.
- Remove from heat and cool 2-3 minutes.
- Gradually stir sauce into eggs.
- Spread half of the potato slices in greased 9x13 pan.
- Spread with half of the beef mixture and sprinkle with 1/2 cup of the cheese.
- Pour sauce over top and sprinkle with paprika.
- Bake uncovered 1 hour.
- Let stand 10 minutes before serving.
MOUSSAKA
Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.
Provided by Esther Clark
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 19
Steps:
- Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
- Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
- Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
- Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
- Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.
Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium
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