EASY UPSIDE-DOWN PIZZA CASSEROLE
I can't recall where I got this recipe from, but it is a very simple casserole that is very good too! Your little ones will love it for sure!
Provided by Jenni
Categories Main Dish Recipes Casserole Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in sauce, mushrooms, and olives. Cook and stir until heated through, about 2 minutes more. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mozzarella cheese on top of the casserole.
- Flatten each biscuit with your hands and arrange on top of the cheese.
- Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 28.8 g, Cholesterol 91.5 mg, Fat 23.8 g, Fiber 2.1 g, Protein 31.3 g, SaturatedFat 9.1 g, Sodium 1167.7 mg, Sugar 6.3 g
UBE UPSIDE-DOWN PIE RECIPE BY TASTY
Local business owner, Kristine de la Cruz, shows how to turn classic Filipino Leche Flan into a delicious ube-flavored upside-down pie.
Provided by Shelby Barnett
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Set an 8- or 9-inch pie dish inside a large roasting pan.
- In a large bowl, whisk together the egg yolks and eggs. Add the sugar and whisk to combine. Whisk in the evaporated milk, then the sweetened condensed milk. Add the ube flavoring and whisk until well combined.
- Strain the custard through a fine-mesh sieve to get rid of any eggy bits, then pour the strained custard into the pie dish. Carefully fill the roasting pan with hot water, filling halfway up the sides of the pie dish. Cover the roasting pan with foil.
- Carefully transfer the pan to the oven and bake for 45 minutes. Remove the foil and bake for another 10-15 minutes, or until the custard is mostly set with a slight jiggle in the center.
- Remove the pie dish from the steam bath and let cool to room temperature, then transfer to the refrigerator to set overnight.
- Make the graham cracker crumble: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and Greek yogurt until combined. The crumble should be moist enough to gather in a ball, but not too dry or wet to hold its shape when poked.
- Spread the graham cracker crumble over the chilled pie and spread evenly, all the way to the edges.
- Sprinkle a light dusting of granulated sugar over the graham cracker crust and gently brûlée with a kitchen torch until caramelized for a smoky finish. (Alternatively, broil for 1-2 minutes). Sprinkle purple sanding sugar on top, if desired.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 51 grams, Fat 12 grams, Fiber 0 grams, Protein 13 grams, Sugar 32 grams
UPSIDE-DOWN BEEF PIE
Thanks to the yummy sloppy joe flavor, kids dig in...and adults do, too! This recipe's been in my family for years.-Jennifer Eilts, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, celery, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in soup and mustard. Transfer to a greased 9-in. pie plate. , Meanwhile, in a large bowl, combine dry baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a 9-in. circle. , Place over meat mixture. Bake at 425° for 20 minutes or until golden brown. Cool for 5 minutes. , Run a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slices in a pinwheel pattern on top. Garnish with green pepper rings if desired.
Nutrition Facts :
STRAWBERRY UPSIDE DOWN PIE
This was created to be a low-carb dessert that is simple to make, and even simpler to eat. We were looking for a tasty dessert we could enjoy on Atkins. This fits the bill and now we eat it all the time. It is a variation of the knox gelatin "cheesecake" recipe on their box. I prefer to make this like an upside down pie (without the crust it should be very low cal) but It could be used as a pie filling as well, with almost any type of crust. I guess the way I like to make it you could almost call it a gelatin/cream cheese cobbler. Using sugar free Jell-O and all fat free cream cheese, and reducing the nuts to 1/4 cup and dry toasting them, it becomes a fairly low-calorie dessert as well.
Provided by thefensk
Categories Pie
Time 20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Soften the cream cheese for several hours.
- Melt the butter in a saucepan over medium heat and add the pecans. Toast lightly for about 5-7 minutes, stirring to keep from scorching. Remove from heat. Let cool for a few minutes then stir in 1/4 cup spenda to coat. Set aside.
- Cream 1/4 cup of splenda with the cream cheese in a large mixing bowl until well mixed.
- Boil the water and in a separate bowl combine with the jello and mix well, for about 2-3 minutes until well dissolved.
- Add the jello to cream cheese and mix well. I usually start with a spoon, progress to a whisk and end up with a stick blender.
- Mold in a glass pie plate, and spread evenly with the toasted/sweetened nuts.
- Chill for at least three hours, the longer the better.
Nutrition Facts : Calories 462.9, Fat 41.9, SaturatedFat 21.1, Cholesterol 98.4, Sodium 331.5, Carbohydrate 16.7, Fiber 1.3, Sugar 12.9, Protein 8.1
UPSIDE-DOWN MEATLESS PIZZA
I experimented with a recipe for upside-down pizza and make it into a meatless dish. It turned out very tasty.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. In a large skillet, saute onion and green pepper in 2 tablespoons oil until tender. Stir in 2 tablespoons flour, basil and fennel until blended. Add spinach, mushrooms and tomato sauce. Bring to a boil; cook and stir 2 minutes or until thickened. , Pour into a greased 11x7-in. baking dish. Sprinkle with cheddar cheese. Place the remaining flour in a large bowl. Add eggs, milk, salt and remaining oil; beat until smooth. Stir in Parmesan cheese. Pour over vegetable mixture. , Bake, uncovered, 20-25 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 276 calories, Fat 16g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 639mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
VEGGIE UPSIDE-DOWN PIE
This is a very pretty dish and also quite tasty. Put your sauce of choice on the table in a gravy dish and let them put their own sauce on.
Provided by Darlene Summers
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder and salt.
- Cut in the shortening.
- Beat egg; add milk and then stir this into the dry ingredients.
- In an appropriate size pan, combine vegetables, juice, butter and catsup.
- Heat this till hot through.
- Pour vegetable mixture into a buttered casserole.
- Spread dough over top.
- Bake at 425° for about 25 to 30 minutes or till dough is browned.
- To serve, turn out on serving plate with vegetables on top.
- Serve with tomato or mushroom sauce.
Nutrition Facts : Calories 348.5, Fat 14.5, SaturatedFat 8.6, Cholesterol 71.5, Sodium 679.7, Carbohydrate 45, Fiber 4.4, Sugar 3.4, Protein 9.7
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