Veggie Ribbon Pie Recipe By Tasty Food

RASPBERRY RIBBON PIE

Steps:

• In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pies shell, chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin at room temperature. Carefully spread remaing cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.

RIBBON PUDDING PIE

Steps:

• In a mixing bowl, beat 1 1/3 c.
• milk and vanilla pudding mix on low speed for 2 minutes Pour into graham cracker crust In another bowl, beat 1 1/3 c.
• milk and butterscotch pudding mix for 2 minutes Spoon evenly over the vanilla layer Beat chocolate pudding mix and remaining milk for 2 minutes Spread evenly over butterscotch layer Spread with whipped topping Sprinkle with pecans Refrigerate for at least 30 minutes.

RASPBERRY RIBBON PIE

Steps:

• For red layers, dissolve Jello and 1/4 cup sugar in 1 1/4 cup boiling water. Add the frozen raspberries and lemon juice. Stir until berries thaw. Chill until partially set.
• For white layers, blend cheese, confectioners sugar and vanilla. Fold in a small amount of whipped cream, then fold in remainder. Spread half the cheese mixture over bottom of pastry shell. Cover with half the red Jello mixture. Repeat layers and chill until set.

VALERIE'S ITALIAN VEGGIE PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
• Pat the crescent roll dough into a 9-by-13-inch casserole dish.
• In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
• Bake until golden brown, 30 to 40 minutes.

ROASTED VEGETABLE AND BOURSIN PIE

Steps:

• 1. Preheat oven to 450 F. Cut squash, peppers, and onion into bite-size pieces. Place in a large mixing bowl and coat well with Italian salad dressing (more or less to taste). Turn out onto a large cookie sheet or flat baking tray. Bake uncovered in preheated oven for 15-20 minutes until tender. Stir halfway through baking. When done, take out and set aside.
• 2. Cut the butternut squash into bite-size pieces; place on cookie sheet. Drizzle with honey and olive oil, coating well. Place in oven when squash, peppers, and onion mixture is done. Cook for 15 minutes until tender. Remove from oven and mix with other vegetables in a large bowl.
• 3. Reduce oven temperature to 375 F. In a large bowl, mix softened Boursin with cream cheese until smooth. Unfold the pie crust and place one in a large pie pan, spread 1/2 the cheese mixture onto the bottom pie crust.
• 4. Place the vegetable over the cheese mixture. Take the remaining cheese mixture and drop spoonfuls onto the top of the vegetable, making sure to distribute over all the vegetables.
• 5. Top with second pie crust. Crimp edges and put 6 cuts into the crust (to vent).
• 6. Place in the middle of the oven and bake for 40 - 45 minutes until the crust is golden.
• 7. Let stand for 10 minutes. Cut into wedges and serve warm.

RUSSIAN VEGETABLE PIE

Steps:

• Make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
• Roll out 2/3 of the pastry and line a 9-inch pie dish.
• Roll out the remaing pastry and make a circle large enough to cover the dish.
• Put it away to chill.
• Preheat oven to 400.
• Shred a small head of cabbage coarsely.
• Wash the mushrooms and slice them.
• Peel and chop the onion.
• In a large skillet, melt 2 tbs butter.
• Add onion and cabbage. Sauté for several minutes, stirring constantly.
• Add at least 1/8 tsp each of marjoram, tarragon and basil (all crushed) and some salt and pepper.
• Stirring often allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from the pan and set aside.
• Add another tbs of butter to the pan, and sauté the mushrooms lightly for about 5 or 6 minutes, stirring constantly.
• Spread the cream cheese in the bottom of the pie shell.
• Slice the eggs and arrange the slices in a layer over the cheese.
• Sprinkle them with a little chopped dill, then cover them with the cabbage.
• Make a final layer of the sautéed mushrooms and cover with the circle of pastry.
• Press the pastry together tightly at the edges and flute them.
• With a sharp knife, cut a few short slashes through the top crust.
• Bake in a 400 degree oven for 15 mintues, then turn the temperature down to 350 degrees and continue baking for another 20-25 minutes or until the crust is light brown.

VEGGIE RIBBON PIE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a vegetable peeler, peel ribbons from the zucchini, carrots, and yellow squash. Set the ribbons aside.
• In a medium bowl, mix together the whole wheat flour, butter, coconut oil, and salt. Using 2 thin butter knives, or a pie butter, pull the knives past each other in the mixture so that the butter and oil are cut into smaller chunks and mixed in the flour until the chunks are about the size of peas.
• Mix the ice water into the flour using a wooden spoon to combine and pack the mixture.
• Once the crust has started to come together, pour into a 10 inch pie pan and press it down to form a solid layer along the bottom and the sides.
• Line the walls of the pie crust with the veggie ribbons until the entire pie has been filled.
• Season the pie with thyme, oregano, salt, pepper, a drizzle of olive oil, and parmesan cheese.
• Bake for 30-35 minutes, until the crust has set and the cheese has melted.
• Allow the pie to cool for at least 20 minutes before slicing.
• Enjoy!