46451 kangaroo pie fish pastry Recipes

frozen puff pastry, fish fillets, cooked and skinned, pickled gherkins, finely chopped, onion, finely chopped, salt and pepper, chopped parsley, butter, egg, beaten, butter, flour, cream, cheddar cheese, milk (optional), cayenne pepper, salt and pepper, parsley sprig

pie pumpkin, pastry for single-crust pie (9 inches), eggs, brown sugar, ground cinnamon, salt, ground ginger, milk

pie crusts , pastry dough, sugar, flour, ground nutmeg, cinnamon, sliced tart apples (about 6 medium), butter or 2 tbsp margarine

refrigerated pie crust (or make your own single crust recipe ), softened butter, brown sugar, nuts, crushed or 1/2 cup apricot jam or 1/2 cup raspberry jam, for filling

kangaroo fillet (tenderloin steak), olive oil, kosher salt, thyme, fresh ground pepper, worcestershire sauce, sugar

kangaroo fillets, cubed, butter, onion, diced, garlic, crushed, curry powder, coconut milk

refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz. package), at room temperature, melted butter or margarine, eggs, granulated sugar, brown sugar, all-purpose flour, semisweet chocolate chips, chopped walnuts, vanilla ice cream (optional)

potatoes, onion, chopped, eggs, carrots, grated, oregano, anise seed, mushroom stock cubes, pie crust (ready-made or pie crust pastry), milk, parmesan cheese, grated, salt

sliced peeled apples (sweet varieties are best), frozen apple juice concentrate, undiluted, tapioca or 1 1/2-2 tsp cornstarch or 1 tsp flour, lemon juice (optional), cinnamon or 1/2-1 tsp nutmeg or 1/2-1 tsp apple pie spice, pastry for double-crust pie

granulated sugar, cornstarch, sour cherries, whole, pitted (fresh or frozen ), vanilla extract, pie crust (pastry dough for 9-inch ), pistachio nut, shelled, all-purpose flour, butter, cut into chunks, brown sugar

kangaroo fillet (you can substitute beef fillet), mandarin segment, marinade, spicy plum sauce, oranges, juiced or 2 tbsp orange juice concentrate, kikkoman teriyaki sauce, fresh ground black pepper, lemon, juiced, dark brown sugar, olive oil, lime, juiced, grand marnier

kangaroo tail, browned (or oxtails), olive oil, onions, diced, carrots, diced, celery ribs, with leaves diced, garlic cloves, crushed, dry red wine, port wine, fresh thyme (or 2 tbsp dried , wrapped in silver foil and pierced with a fork), parsley , storks (roots, or 1 medium parsnip ), tomato paste, beef stock, tomato puree, salt, pepper

kangaroo fillets, about 400g each, olive oil, salt & pepper, butter, baby spinach, washed, lemon juice, butter, olive oil, shallots, finely chopped, carrot, finely chopped, celery, finely chopped, shiraz wine, beef stock, water, butter, extra

fudge brownie pie, unbaked pastry shell, semi-sweet chocolate chip, butter or margarine, cn eagle brand sweetened -condensed milk (14 oz), all-purpose biscuit baking mix, eggs, ts vanilla extract, chopped nuts, heat the oven to 375f. bake the pastry shell for 1 minutes and remove from the oven. reduce the oven temperature to 325f. in a small saucepan over very low heat, melt the chocolate chips with the butter., in a large bowl, beat the chocolate mixture with the remaining, ingredients except the nuts , until smooth. stir in the nuts. pour into, baked pastry shell. bake for 35 to 45 minutes or until the center, is set. cool. serve warm or at room temperature, with ice cream if, makes 1 9-inch pie .

well-baked sugar pumpkin or butternut squash, firm silken tofu, natural granulated sugar, cinnamon, pumpkin pie spice mix, good-quality natural pie crusts (pastry or graham cracker)

tart apples (peeled cored and sliced ), lemon juice, white sugar, dark brown sugar, chopped walnuts, quick-cooking tapioca, cinnamon, nutmeg, pumpkin pie spice, pastry for double-crust pie, butter