Cerinos Italian Pie 5fix Recipes

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ITALIAN PIE (PUBLIX APRONS)



Italian Pie (Publix Aprons) image

Provided by My Food and Family

Categories     Recipes

Time 50m

Number Of Ingredients 10

1 box (10 oz.) frozen chopped spinach
6 slices salami (1-1/2 oz.)
1-1/4 lb ground meatloaf blend (beef/pork)
1 teaspoon dried Italian seasoning
1/4 cup diced pimientos, drained
1/4 cup turkey (or regular) pepperoni (1 oz.)
1 jar (13.75 oz.) Bruschetta spread
2 eggs (or 1/2 cup egg substitute)
2 cups shredded Italian-blend cheese
1 ready-to-bake rolled pie crust

Steps:

  • PREP
  • Place spinach in colander, under cool running water, to thaw; break into smaller pieces, as possible. Preheat oven 425°F. Cut salami into bite-size pieces.
  • STEPS
  • 1. Preheat large saute pan on medium-high 2-3 minutes. Add ground meat and Italian seasoning; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain spinach thoroughly by pressing firmly against colander. Stir pimientos, pepperoni, salami, spinach, and Bruschetta spread into meat; cook 1-2 minutes or until thoroughly heated. Transfer to a medium bowl and set aside 1-2 minutes to cool.
  • 2. Stir in eggs and cheese, and then transfer to a 9x13-inch baking dish. Unroll pie crust over meat mixture. (Stretch dough to fit or use extra dough that overlaps sides to cover extra space at each end of the baking dish; press edges together on each end.) Trim and seal or crimp edges. Cut two small slits in center of crust.
  • 3. Bake 25-30 minutes or until mixture is bubbly and crust is golden. Serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RICOTTA PIE (OLD ITALIAN RECIPE)



Ricotta Pie (Old Italian Recipe) image

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

Provided by Misty

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 24

Number Of Ingredients 13

12 large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4 large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
  • Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
  • Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
  • Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
  • Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g

ITALIAN RICE PIE I



Italian Rice Pie I image

This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!

Provided by Star Pooley and KC

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 7

9 eggs
1 ½ cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 (15 ounce) can crushed pineapple, drained

Steps:

  • Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
  • Pour into a 9 x 13 inch buttered pan.
  • Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 59.3 g, Cholesterol 326 mg, Fat 36.7 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 21.1 g, Sodium 244 mg, Sugar 46 g

SIMPLY EASY SHEPARDS PIE #5FIX



Simply Easy Shepards Pie #5FIX image

5-Ingredient Fix Contest Entry. This recipe is super easy and delicious. I adapted it from a recipe my Mom made when I was growing up.

Provided by personalchefeileen

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb lean ground beef (I use sirloin)
1/2 sweet onion (1/2 medium, diced about 1 cup)
10 3/4 ounces cream of onion soup (10 3/4oz can Undeliuted)
1 lb frozen white corn (white or yellow or a blend)
24 ounces Simply Potatoes Traditional Mashed Potatoes

Steps:

  • Preheat oven to 375.
  • Brown Ground Beef and Onion in a large pan until no longer pink, drain off any fat if necessary. Return to pan.
  • Add undeluited can of Cream of Onion Soup and mix well.
  • Pour the beef and onion mixture into a 2 - 2 1/2 quart casserole dish.
  • Add the 1 lb bag of frozen corn on top of the beef and onion mixture and level out.
  • Top with Mashed Potatoes and spread evenly over the corn (stir the potatoes first, they will be easier to spread).
  • Place in the preheated oven (uncovered) and bake for 40-50 minutes. The potatoes should be slightly browned. To make sure it is heated through, stick a knife in the center. The blade should be hot when you pull it out.

Nutrition Facts : Calories 473.2, Fat 16.3, SaturatedFat 5.8, Cholesterol 82.9, Sodium 568, Carbohydrate 56.7, Fiber 6, Sugar 3.4, Protein 31.4

POTATOE PIE #5FIX



Potatoe Pie #5FIX image

5-Ingredient Fix Contest Entry. Mashed potatoes with sundried tomatoes and delicious cheese all wrapped up in a pie.

Provided by Michelle435

Categories     Mashed Potatoes

Time 30m

Yield 1 Pie, 6-8 serving(s)

Number Of Ingredients 5

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
1/4 cup sun-dried tomato packed in oil
2/3 cup chive & onion cream cheese
1 -7 ounce pie crust (Like Pillsbury Premade Pie Crusts)
3/4 cup muenster cheese

Steps:

  • Preheat Oven to 450 degrees F. If not using Pillsbury Pie Crusts, follow correct pie crust directions.
  • In a bowl mix together mashed potatoes and cream cheese. If cream cheese is hard, let soften out of the refrigerator before mixing.
  • Chop up the sundried tomatoes and mix into potatoes.
  • Use a round pie pan that will allow the pie crust to go to the top edge but not over the top edge. Place pie crust in pan and push to edges. Fill pan with mashed potatoes mixture. Shred the cheese until you have correct amount and spread it evenly over the top of the potatoes.
  • Place pan in oven for 17 minutes. Turn oven to broil and bake for one additional minute. If not using Pillsbury pie crusts, follow pie crust baking time for a filled pie.
  • Remove from oven and serve.
  • * For a healthier potato pie, use sundried tomatoes in water and light cheeses.

Nutrition Facts : Calories 172.1, Fat 15.2, SaturatedFat 8.1, Cholesterol 41.9, Sodium 206.5, Carbohydrate 4.3, Fiber 0.4, Sugar 1, Protein 5.3

POTATO NOCCHI #5FIX



Potato Nocchi #5FIX image

Make and share this Potato Nocchi #5FIX recipe from Food.com.

Provided by antonella33

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
1 cup grated parmesan cheese
2 eggs
1 1/2 cups flour
salt or pepper

Steps:

  • Mix all of the above ingredients together. start by rolling out about half the dough into a log about the size penny in width chop to size about every 1 inch. boil in salted water just till they float to the top. Add to any choice of sauces or just add butter and more parmesan to serve.

Nutrition Facts : Calories 314.1, Fat 10, SaturatedFat 5.2, Cholesterol 115, Sodium 418.7, Carbohydrate 37, Fiber 1.3, Sugar 0.4, Protein 17.6

SIMPLY FAB PIZZA #5FIX



Simply Fab Pizza #5FIX image

5-Ingredient Fix Contest Entry. A tasty gluten free version of pizza using hashed browned potatoes as a tasty crust. Can be made dairy free by using shredded soy cheese.

Provided by gervitsd_8562192

Categories     Potato

Time 35m

Yield 1 pizza pie, 8 serving(s)

Number Of Ingredients 5

2 cups Simply Potatoes® Shredded Hash Browns
1 egg
1 teaspoon italian seasoning
1/4 cup pizza sauce
1/2 cup cheese, shredded

Steps:

  • Preheat oven to 450. Thaw potatoes and mix with beaten egg and italian seasoning. Spread out on large lined pizza pan. Place in oven and bake to 15 minutes. Then broil for 5 minutes. Take out of oven and let cool for 5-10 minutes.
  • Reduce oven temp to 400. Top potatoes with pizza sauce and cheese. Put pan in oven and bake until cheese is melted and bubbly. Let cool a little and cut into slices while still in the pan.

Nutrition Facts : Calories 36.6, Fat 2.4, SaturatedFat 1.3, Cholesterol 28, Sodium 91.7, Carbohydrate 1.3, Fiber 0.2, Sugar 0.2, Protein 2.4

MILE-HIGH CABBAGE PIE #5FIX



Mile-High Cabbage Pie #5FIX image

5-Ingredient Fix Contest Entry. Have you ever made cabbage pockets? Some people call them Kraut Burgers. My mom calls them German Hamburgers. I am referring to the little buns of dough filled with hamburger and cabbage. I used to make the dough from scratch - let it rise, punch it, and all that. Too much work for this girl! I have an easier way... a casserole that tastes like cabbage pockets. This is much easier to make because you don't have to roll out the dough to make individual burgers.

Provided by BDMK8003

Categories     One Dish Meal

Time 1h

Yield 8 squares, 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs lean ground beef
1 (16 ounce) bag coleslaw mix (cabbage and carrots)
1 (14 1/2 ounce) bag Simply Potatoes Diced Potatoes with Onion
2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
2 (8 ounce) cans refrigerated crescent dinner rolls

Steps:

  • Pre-heat oven to 350°F.
  • In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
  • Unroll 1 can of dough. Press in 13x9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
  • Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares.

Nutrition Facts : Calories 803, Fat 33.2, SaturatedFat 10.8, Cholesterol 167.4, Sodium 1698.9, Carbohydrate 75.7, Fiber 7, Sugar 10.7, Protein 48.7

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