| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 494.1 | Bisquick Taco Pie | CSSE32::AUBUT | | Fri Jan 16 1987 19:15 | 25 |
| 1lb. ground beef 1-1/4 cups milk
1/2 cup chopped onion 3 eggs
2 envelopes (1-1/4 oz.
each) taco seasoning mix 1 cup shredded
3/4 cup Bisquick Cheddar cheese
baking mix 1 tomato, diced
1/3 cup sliced ripe 1/4 head lettuce,
olives shredded
HEAT oven to 400 degrees.
GREASE square baking dish, 8 x 8 x 2". Cook and stir ground beef
and onion in 10" skillet until beef is brown; drain. Stir in seasoning
mix; spoon into plate.
BEAT Bisquick, milk, and eggs with wire whisk or hand beater until
almost smooth, about 1 min. Pour into plate.
BAKE until knife inserted in center comes out clean, about 25 min.
Sprinkle with cheese. Bake until cheese is melted, about 2 min. Cool
5 min. Garnish with lettuce, tomato, olives and, if desired, sour
cream. 6 to 8 servings.
|
| 494.2 | Questions?? | CSSE32::AUBUT | | Fri Jan 16 1987 19:23 | 17 |
| Ok. Now that I've posted the recipe I have some questions. I haven't
made this yet. I just got the recipe from some magazine in a doctor's
office.
1. Is it good??
2. Is it like an upside cake when you make it? The picture shows
the crust (bisquick mix) on the bottom of the pie, but if you follow
the steps exactly the recipe would not come out as the picture.
The steps are in the wrong order.....you would have to pour in Bisquick
mix then the ground beef, right???
I also have Mmmpossible Cheeseburger Pie, Mmmpossible Tuna-Cheese
Pie and Mmmpossible Cheesecake....I'll print them if there's interest.
However, I cannot say if these are good or not since I haven't made
any of them yet.
|
| 494.3 | Thank You | ARCH::MANINA | | Mon Jan 19 1987 18:53 | 13 |
| The Taco Pie is really good. I serve it with sour cream on the
side.
As far as a upside down cake, no its not. The Bisquick mixture
sinks to the bottom and forms a bottom crust as well as a top crust.
It's really easy to make.
I made the Cheeseburger pie once but didn't really like it. It
had too much onion for me.(I'm not a big onion fan). The other
pies (like The Impossible apple pie or pumpkin pie) are also quite
good. If I remember I'll post the apple and pumpkin pie recipes.
Thanks again,
Manina
|
| 494.6 | IMPOSSIBLE FRENCH APPLE PIE | ARCH::MANINA | | Thu Jan 29 1987 14:56 | 27 |
| Impossible French Apple Pie
6 cups sliced pared tart apples
1 1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup sugar
3/4 cup milk
1/2 cup Bisquick
2 tablespoons butter or margarine,softened
Streusel (below)
Heat oven to 325 F.Grease pie plate,10 X 1 1/2 inches. Mix apples
and spices together,turn into plate.Beat remaining ingredients except
Streusel,until smooth,15 sceonds in blender on high or 1 minute
with hand beater. Pour into plate. Sprinkle with Streusel. Bake
until knife inserted in center comes out clean, 55 to 60 minutes.
Streusel:Mix 1 cup Bisquick,1/2 cup chopped nuts,1/3 cup packed
brown sugar and 3 tablespoons firm margerine or butter until crumbly.
Great warm with vanilla ice cream.
Mmmmmmmmmmmmmmmmm,
Manina
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| 494.7 | IMPOSSIBLE CHEESEBURGER PIE | ARCH::MANINA | | Thu Jan 29 1987 15:26 | 25 |
| Impossible Cheeseburger Pie
1 pound ground beef
1 1/2 cups chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (about 4 oz)
1 1/2 cups milk
3/4 cup Bisquick
3 eggs
Heat oven to 400 F. Lightly grease pie plate,10 x 1 1/2 inches.
Cook and stir ground beef and onion until beef is brown;drain. Stir
in salt and pepper. Spread in pie plate;sprinkle with cheese.Beat
remaining ingredients until smooth, 15 seconds in blender on high
speed or 1 minute with hand beater. Pour into pie plate. Bake until
golden brown and knife inserted in center comes out clean, about
30 minutes. Let stand 5 minutes before cutting. Refrigerate any
remaining pie. 6 to 8 servings.
NOTE: If using pie plate, 9 x 1 1/4 inches, decrease milk to 1 cup,
Bisquick to 1/2 cup and eggs to 2.
Manina
|
| 494.8 | And for you Vegetarians... | ARCH::MANINA | | Thu Jan 29 1987 15:35 | 25 |
| Impossible Green Bean Pie
8 oz fresh green beans,cut lengthwise into strips
1 can (4 oz) mushroom stems and pieces,drained
1/2 cup chopped onion
2 cloves garlic,crushed
1 cup shredded Cheddar cheese(about 4oz)
1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400 F. lightly grease pie plate,10 x 1 1/2 inches.
Heat beans and 1 inch salted water(1/2 teaspoon salt to 1 cup water)
to boiling. Cook uncovered 5 minutes. Cover and cook until tender,
5 to 10 minutes;drain.Mix beans,mushrooms,onion,garlic and cheese
in pie plate. Beat remaining ingredients until smooth,15 seconds
in blender on high speed or 1 minute with hand beater. Pour into
pie plate. Bake until golden brown and knife inserted halfway between
center and edge comes out clean,30 to 35 minutes. Let stand 5 minutes
before cutting. refrigerate any remaining pie. 6 to 8 servings.
Manina
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| 494.9 | BISQUICK CONTENTS WARNING | SKYLRK::WILDE | Dian Wilde | Thu Jan 29 1987 18:30 | 12 |
| -< And for you Vegetarians... >-
Vegetarians, be forewarned....Bisquick brand used to (and may still)
contain animal fat (i.e., lard)...check the contents!
There are other brands of bisquit mix that are made with vegetable
shortning only - in northern California Alpha Beta has a house brand
that does not use animal fat. I got nailed on this once when a
vegetarian friend was visiting.
D
|
| 494.11 | I admit it...sometimes I'm lazy when I cook ;-) | ACOMA::JBADER | una voce poco fa | Sat Jan 31 1987 16:51 | 70 |
| More impossible pies....
Impossible Bacon Pie
12 slices bacon, crisply fried and crumbled
1 cup shredded natural Swiss cheese (about 4 oz.)
1/3 cup chopped onion
2 cups milk
1 cup Bisquick baking mix
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
Heat oven to 400 degrees. Lightly grease pie plate, 10 X 1 1/2".
Sprinkle bacon and cheese in pie plate. Beat remaining ingrediants
until smooth, 15 seconds in blender on high speed or 1 minute with
hand beater. Pour into pie plate. Bake until golden brown and knife
inserted halfway between center and edge comes out clean, 35 to
0 minutes. Let stand 5 minutes before cutting. Refrigerate any
remaining pie. 6 servings. No adjustments are necessary for High
Altitudes (3500-6500 feet)
Impossible Turkey Pie
2 cups cut-up cooked turkey or chicken
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/2 cup sliced green onions
1/2 teaspoon salt
1 cup shredded natural Swiss cheese (about 4 oz.)
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease pie plate, 10 X 1 1/2".
Sprinkle turkey, mushrooms, onions, salt, and cheese in pie plate.
Beat remaining ingrediants until smooth, 15 seconds in blender on
high speed or 1 minute with hand beater. Pour into pie plate. Bake
until golden brown and knife inserted half way between center and
edge comes out clean, 30 to 35 minutes. Let stand for 5 minutes
before cutting, refrigerate any left over pie, 6 servings.
HIGH ALTITUDE DIRECTIONS (3500-6500 feet)
Bake 35 to 40 minutes.
Impossible Ham Pie
Substitute 2 cups cut up fully cooked smoked ham for the turkey.
-sunny's- variation on Impossible Turkey Pie
2 1/2 cups cut up cooked turkey
1 small package frozen peas and pearl onions
1 can (4 oz.) chopped green chile
1/2 cup chopped onions
1 cup shredded natural Swiss cheese
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease a 10 X 1 1/2 pie plate.
Combine turkey, green peas w/onions, chile and cheese and put in
pie plate. Beat the rest of the ingrediants until smooth and pour
over turkey mixture. Bake until golden brown and it passes the knife
test. About 30 to 35 minutes or 35 to 40 minutes in a high altitude
area, <like me in Albuquerque, New Mexico>, my husband hates mushrooms
and I find that the green chile is a terrific substitue in alot
of recipes that call for mushrooms.
-sunny-
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| 494.12 | Cheeseburger pie variation | ROLL::IRONS | Help bring back head music! | Wed Feb 04 1987 18:07 | 14 |
| I tried the cheeseburger pie recipe last night and it is great!
In fact I had it for lunch today.
Instead of putting all that onion in it, I put instant onion soup
mix in with about 3 oz. of water. I simmered it until all the
liquid was almost dried up. This taste probably better than the
original recipe and you don't have to drain off the remaining liquid.
I also cut down on the salt since the onion soup mix has a lot of
salt. But I uped the pepper because I love pepper (I grind my own).
This method takes a little longer (about 20 minutes) but it's worth
it.
Dave
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| 494.13 | ATOMIC SUB Meat Pie | DECLNE::TOWLE | | Fri Oct 16 1992 13:18 | 4 |
| Has anyone ever tried to make a Meat Pie like the ones they used to
make at Atomic Sub Shop in Salem, N.H.? I sure would like to have
that recipe. It had a crust similar to a pie crust, firm, yet
tastier.
|
| 494.14 | Impossible Lasagna Pie | AIMHI::OBRIEN_J | Yabba Dabba DOO | Wed Sep 22 1993 15:50 | 28 |
| Tried this last night, it was good, easy and my kids liked it.
IMPOSSIBLE LASAGNA PIE
1/2 cup small curd creamed cottage cheese (I'd use 3/4 cup)
1/4 cup grated parmesan cheese
1 pound ground beef, cooked and drained (I added garlic powder)
1 tsp dried oregano leaves
1/4 tsp dried basil leaves
1 can (6 ounces) tomato paste
1 cup shredded mozzarella cheese
1 cup milk
2/3 cup Bisquick baking mix
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400. Lightly grease pie plate, 10 x 1 1/2 inches. Layer
cottage cheese and Parmesan cheese in plate. Mix cooked beef,
oregano, basiL, tomato paste and 1/2 cup of the mozzarella cheese,
spoon evenly over top. Beat milk, baking mix, eggs, salt and pepper
until smooth, 15 seconds in blender on high speed or 1 minutes with
hand beater. Pour into plate. Bake until golden brown and knife
inserted halfway between cenTer and edge comes out clean, 30 to 35
minutes. Sprinkle with remaining cheese. Let stand five minutes
before cutting. 6-8 servings.
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| 494.15 | | CSC32::M_EVANS | be the village | Fri Feb 14 1997 13:10 | 10 |
| Tried the impossible turkey pie to use up my leftovers, and it was
good. I do have one question though. Since this was a grilled turkey,
the meat was pretty dry in spots and it came out almost crunchy in the
recipe. Should I have moistened the meat with a bit of broth before I
put it in the pan? Also because several members in my family can't
tolerate milk, I used water instead. Next time I think I will use
stock as the liquid. I had stuffed the turkey with garlic cloves and
onion wedges. They made a great flavor addition.
meg
|