194 crusted tartar Recipes

ritz mock apple pie, you gotta trust me..this is delicious and great for, all of us on a budget, classic pie , featuring ritz crackers baked in a golden crust, is perfect any time ., years old and came about during early wwii., it is amazingly delicious ., i started making this myself in the 1960 s, look ma no apples, pastry for two-crust 9-inch pie, ritz crackers, coarsely broken (about 1 3/4 cups crumbs), water, sugar, cream of tartar, lemon juice, grated peel of 1 lemon, margarine or butter, ground cinnamon, roll out half the pastry and line a 9-inch pie plate. place, cracker crumbs in prepared crust ; set aside., heat water , sugar and cream of tartar to a boil in saucepan, over high heat ; simmer for 15 minutes. add lemon juice and peel, pour syrup over cracker crumbs. dot with margarine or butter, sprinkle with cinnamon. roll out remaining pastry; place over pie., trim , seal and flute edges. slit top crust to allow steam to escape., bake at 425 f for 30 to 35 minutes or until crust is crisp, cool completely .

pie crusts, rolled pie crusts (or just make your own crusts ), zucchini , pealed (sliced or chunked), lemon juice, salt, sugar, cinnamon, cream of tartar, nutmeg, flour

double crust pie crust, average-sized zucchini, white sugar, brown sugar, cinnamon, nutmeg, allspice, salt, cream of tartar, flour or 2 tbsp cornstarch

classic pie crust, baked (classic pie crust, idiot proof step-by-step photo tutorial), sugar, divided, cornstarch, fresh tangerine juice, water, eggs, grated tangerine zest, vanilla extract, sugar, strained confectioners sugar, egg whites, cream of tartar

graham keebler ready pie crust (or the shortbread pie crust), sweetened condensed milk, eggs, separated, fresh lemon juice, fresh grated lemon peel, vanilla extract, cream of tartar, sugar

eggs, separated, condensed milk, lemon juice, lemon extract, cream of tartar, sugar, prepared graham cracker crusts

egg whites, room temperature, cream of tartar, mayonnaise, flaked crabmeat, fresh chives, chopped, fresh ground pepper, ground red pepper, bread, well toasted (crusts trimmed and halved diagonally ), paprika (garnish )

flaked coconut, divided, sugar, cornstarch, salt, milk, egg yolks, lightly beaten, butter or 1/4 cup margarine, light corn syrup, vanilla extract, baked pie crust, egg whites, cream of tartar, salt, sugar

pie crusts, eggs, separated, brown sugar, all-purpose flour, butter, melted, rhubarb, cream of tartar, brown sugar

eggs, separated, cream of tartar, sugar, sweetened condensed milk, lemons, vanilla wafer, for crust

water, sugar, soda crackers, margarine, cream of tartar, cinnamon, nutmeg, pastry for double-crust pie (either your own recipe or storebought)

unbaked pie crusts, water, sugar, cream of tartar, ritz crackers, butter, cinnamon, nutmeg, lemon , juice and rind of, grated rind

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

pizza crust (i use the ready-made ones from trader joe s), fried breaded frozen fish sticks, tartar sauce, tater tots (any fried potoatoes) or 4 -6 oz waffle-shaped french fries (any fried potoatoes), shredded cheddar cheese

pie crusts, baked and cooled (or 10-inch tart crust), unflavored gelatin (knox is a good way to go), drambuie (1 airline bottle), canned pumpkin (not pumpkin pie filling, but actual ), heavy cream (hey, it s the holidays... use the !), sugar, egg yolks, lightly beaten, cinnamon, ground ginger, nutmeg, freshly ground, allspice, salt, egg whites, sugar, cream of tartar

sweetened condensed milk, key lime juice (key largo), cream of tartar, graham cracker pie crust, egg yolks

unflavored gelatin, cold water, fresh lime juice, egg yolks, fat-free sweetened condensed milk, graham cracker crust, egg whites (at room temperature ), cream of tartar, salt, sugar, lime slices (optional)

zucchini sliced, sugar, cinnamon, cream of tartar, lemon juice, salt, nutmeg, pie crusts