6 sheets Roman dough
4 eggs
1 egg yolk
1 tablespoon white sugar
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 cup warm water (110 degrees F/45 degrees C)
1/4 cup tahini
1/4 cup honey
1 tablespoon vegetable oil
1/4 cup cornstarch
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch ...
1 pound lean ground beef
2 teaspoons dried basil
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/3 cup white wine
1 (15 ounce) can crushed tomatoes
1 dash ground dry mustard
1 pinch ground nutmeg
1/4 cup chicken broth
salt and pepper to taste
1 (10 ounce) can crushed tomatoes
Preheat oven to 450 degrees F (230 degrees C).
Combine the ground beef and ground basil in a large bowl; stir until well coated. In a separate large bowl, pat the ground beef dry . In a small mixing bowl, mix together garlic powder, 1 teaspoon oregano, 1 teaspoon basil leaves, 1/3 cup white wine, 1 (15 ounce) can crushed tomatoes, 1 dash ground dry mustard, 1 pinch salt and 4 tablespoons water. Pour mixture into the roux-cooked beef/glaze mixture.
Mix in the wine, tomato, and mustard ingredients. Spread evenly into a 9-inch pie plate. Bake in the preheated oven for 60 minutes, or until a knife inserted in the center comes out clean.
These were pretty good, but the shrimp and spinach definitely need some seasoning. I added salt, pepper, and a little cumin to them. My tortillas were a big hit, and they were good unless they got pretty crisp. Then I just used bread crumbs. They were flavorful, and I would make them again--especially the the bread pudding. The dark chocolate came through--wonderful.
This pie was so and so delicious but I was still really hungry after eating it all. It is not always so easy to find the indulgences in a pie, haha. Maybe I should have drizzled warm canola oil on the top instead. There are so many different kinds of cheese in the world that could have gone into this pie! I had to make several pie charts to chart the different cheeses used in this pie, haha. I did this in Noto's butter recipe box, marked "16 Cheese Tarts." I always make my own breadcrumbs so this was my own. I didn't change anything in the recipe, but I did make some substitutions: In a bowl, I mixed together 1 cup white whole wheat flour and 1 cup all-purpose. I added 1/2 cup oil and considered this a basic floury thing to be combined with the rest of the ingredients.
I wasn't impressed... it was just an ok pie. I expected more.
This has got to be one of my top 3 desserts from this site. I used a graham cracker crust as well as the roasted pecans. I put the crumbs in my food processor for a few seconds, until it ranny. I also "stretched" the dough in my food processor - my dough was no bigger than a thumbnail, and my machine ran out of dough. So I had to round the dough to 2-inches high, and that was a pain in the neck, but it turned out great. Just another thing to remember to do ahead, as my 8 year old ate it all up!
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