FROZEN ADOBE PIE
Make and share this Frozen Adobe Pie recipe from Food.com.
Provided by Pamela
Categories Frozen Desserts
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Let coffee ice cream warm slightly out of the freezer for about 20 minutes or until soft enough to spread.
- Spread coffee ice cream over crust and drizzle with half of the fudge sauce.
- Freeze until slightly firm. Remove chocolate ice cream and warm slightly for about 20 minutes or until soft enough to spread.
- Drizzle remaining fudge sauce over pie and sprinlke with almonds if desired.
- Freeze at least 2-3 hours before serving, if freezing longer, wrap well to prevent freezer burn.
- Serve with chocolate curls for garnish.
Nutrition Facts : Calories 555.5, Fat 25.8, SaturatedFat 10.5, Cholesterol 31.3, Sodium 491.9, Carbohydrate 76.9, Fiber 3, Sugar 47.4, Protein 7.6
FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
- Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
CREAMY PINA COLADA PIE
This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie-either way it's delicious! -Jenny Hales, Arcadia, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.
Nutrition Facts : Calories 299 calories, Fat 14g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 168mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
- Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
ADOBE PIE
Make and share this Adobe Pie recipe from Food.com.
Provided by Amberngriffinco
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Spray 2-qt. casserole with cooking spray. Cook beef and onion in 12-in. skillet over med. heat stirring occasionally until brown; drain.
- Stir in tomatoes, corn, olives, raisins, cumin and cinnamon. Spoon into casserole. Prepare corn bread as directed on pouch, using milk, margarine and egg; stir chilies and 1/2 of cheese into batter. Spread over beef mixture.
- Bake uncovered 12 minute Sprinkle with remaining cheese. bake 5-7 minute or until corn bread is golden brown. 6 servings.
Nutrition Facts : Calories 697.4, Fat 35.8, SaturatedFat 12.9, Cholesterol 147.2, Sodium 872, Carbohydrate 63.3, Fiber 6.1, Sugar 18.2, Protein 33.2
ADOBE PIE
This is much tastier than the combination of mud and straw for which it's named. It's easy and can be done ahead and loved by restaurant patrons for it's rich sweet coolness. It's great after a chile fired main course.Source unknown
Provided by Lynnda Cloutier
Categories Pies
Number Of Ingredients 8
Steps:
- 1. In medium bowl stir together chocolate cookie crumbs, sugar and melted butter til mixture is damp and crumbly. Pat this crust mixture evenly onto the bottom and up the sides of a 9 inch pie pan, using it all. Freeze the crust for 1 hour. Spread butter pecan ice cream in pie crust in even layer 1 inch thick. Spread 3 Tbsp. of the Kahlua Chocolate sauce over the ice cream and return pie to freezer til the ice cream is firm. Spread coffee ice cream over pie, mounding it slightly in center. Return pie to freezer. When ice cream is solid wrap it well in plastic wrap. The pie can be kept in freezer for up to 1 week. Soften pie slightly in refrigerator. Whip cream to soft peaks and flavor it with Kahlua. Warm remaining Kahlua chocolate sauce. With a thin sharp knife dipped in hot water, and wiped dry before each cut, slice pie into 6 to 8 wedges. Transfer each wedge to a dessert plate, spoon about 1/3 cup chocolate sauce beside and over each and garnish each with a dollop of whipped cream. Serve at once. Makes 1 nine inch pie.
- 2. Kahlua Chocolate Sauce: 1 ½ sticks unsalted butter, 6 oz 6 oz. semisweet chocolate chipped ¾ cup plus 2 Tbsp. sugar ¾ cup lightly packed Dutch process cocoa powder 1 ½ tsp. powdered instant espresso ½ cup corn syrup ¾ cup whipping cream ½ cup Kahlua 1 tsp. vanilla extract In medium pan, over low heat, melt butter and chocolate together, stirring occasionally til smooth. Whisk in sugar. Sift in cocoa powder, w2hisking as you do. Add the espresso and corn syrup. Slowly whisk in cream and Kahlua. Bring just to a boil. Stir often. Lower heat and simmer for 5 minutes, stirring once or twice and scraping down sides of pan with rubber spatula. Remove sauce from heat. Stir in vanilla extract and transfer sauce at once to a heatproof container with al id. Cool completely, cover and store in refrigerator. The sauce should sit at least 24 hours to mellow the flavor and texture. To serve, remove desired amount form container land warm it in double boiler or in a microwave oven, stirring til hot. Makes 1 quart This intense and elegant coffee chocolate sauce keeps for weeks in re4frigerator and reheats perfectly in a microwave oven. It's wonderful on ice cream and as a dip for strawberries and is indispensable drizzled around and over the above pie.
HAND-HELD APPLE PIES
When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me-I finally felt like an adult! -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 162 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
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