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Old 08-08-2012, 12:11 AM   #91
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Originally Posted by jabbur View Post
Okay, I've ordered a pie maker! It should be here next week. Sounds like it will be fun to try!
Sometimes the purple Mother Ship sends it quicker than anticipated. Be prepared with your purple apron and Chef's hat!
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Old 08-08-2012, 12:13 AM   #92
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Thanks for all the tips. I did a big copy paste of this thread into a word doc so I have easy references!
Oh the Purple Mother Ship is so happy with you and your dedication all ready.
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Old 08-09-2012, 09:17 PM   #93
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Mine should arrive early next week. I'm pretty excited to make cute "Bento" pies. (Yes, PF, your bento reference is what sold me along with pictures of what has been made by others!)
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Old 08-09-2012, 09:30 PM   #94
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LOL!!!
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Old 08-09-2012, 10:32 PM   #95
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Two newbees in one week. Life is good!!!
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Old 08-09-2012, 11:01 PM   #96
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Saute some mushroom and finely chopped onions in sour cream, season to taste, when ready put into mini pie add some shredded cheese on the top, bake till done.
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Old 08-09-2012, 11:05 PM   #97
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Yum! Charlie, that sounds great!
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Old 08-10-2012, 08:05 AM   #98
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Forgot to say when saute mushrooms have to start with a little bit of oil. And yes it does taste good if you are a mushroom fan. But even my wife who doesn't like mushrooms and would not normally eat them likes it, though I do chop mushrooms really finely for her, even put thru food processor sometimes and people like it.
Thank you.
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Old 08-10-2012, 09:36 AM   #99
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Okay, let it not be said that I do not have an open mind. I did, after all, try kasha more than once before I declared "nope, not going to eat this stuff." I'm going to try freezing the filling to the Swiss Chard tart in "pie maker" portions. It might make it easier to make the darned things...but I'm only going to do 8 because that would be one crust and I usually make 2 crusts when I make pastry.
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Old 08-10-2012, 09:46 AM   #100
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Off topic, sorry.

CW, next time you are in MN come over for kasha that I make. Even my wife likes it.
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recipe, tips, pastry, pies, savory

Savory Mini Pies - Tips, Ideas and Recipes Today was the first chance I've had to try this beauty out. I made 2 separate crusts. Butter puff for the top. And a regular pie crust for the bottoms. They took about 15 minutes to cook. Made a Chicken pot pie, and a Chile pot pie's loaded up with cheese. The portion was a bit much for me. Couldn't finish one. Between the filling and crusts, they were rich tasting, a great combination of doughs. Very filling. The pie maker was a breeze to use. Simple clean up. Cooked evenly. The only thing I wish It had come with is something non abrasive to lift the cooked pies out with. When they were finished cooking they were heavy. These are not the light banquet frozen pies. When pressing the dough shell into it. I found that dipping the cutters into flour helped it from sticking to the dough. Other then those minor things. It's a great versatile product. Munky. [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0421-1.jpg[/IMG] [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0422-1.jpg[/IMG] 3 stars 1 reviews
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