IMPOSSIBLY EASY SEAFOOD PIE
Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that's hearty enough to satisfy even the hungriest of crews.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
- Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
- Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.
Nutrition Facts : Calories 255, Carbohydrate 9 g, Cholesterol 155 mg, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 630 mg
BISQUICK IMPOSSIBLE SALMON PIE
When cooked, there will be layers of salmon and peas near the surface. A quick and easy quiche. I like hot ketchup on top of my pie slice.
Provided by Olha7397
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove skin and round bones from salmon.
- Flake salmon. Spread salmon, peas and onion in layers in GREASED 10 inch pie plate.
- Put eggs, milk, salmon juice and biscuit mix into blender.
- Process until smooth. Pour over salmon mixture in pie plate.
- Bake in 350°F oven for about 40 minutes until a knife inserted halfway between center and outside edge comes out clean.
- Cuts into 6 wedges.
- I put my filled pie plate on a jelly roll pan when I put it in the oven in case the filling spills over.
- Company's Coming.
Nutrition Facts : Calories 284.4, Fat 12, SaturatedFat 3.9, Cholesterol 179.2, Sodium 628.3, Carbohydrate 25.7, Fiber 2, Sugar 5.1, Protein 18.1
IMPOSSIBLE SALMON PIE
Easy salmon pie that separates in the cooking to make a base. Can be stored in freezer for two weeks.
Provided by Sueie
Categories Weeknight
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place eggs, butter, flour and baking powder in processor and process until smooth.
- Transfer to bowl.
- Stir through milk, salmon, onion, cheese, parsley and seasonings.
- Pour mixture into a greased pie plate.
- Bake in moderate oven 180degC (360degF) for 1 hour or until mixture is firm and golden.
Nutrition Facts : Calories 282.3, Fat 21, SaturatedFat 12, Cholesterol 169.3, Sodium 246.5, Carbohydrate 10.2, Fiber 0.4, Sugar 0.7, Protein 13.3
IMPOSSIBLY EASY SALMON ASPARAGUS PIE
Like salmon? You'll love it baked with asparagus, onions and Swiss cheese in this savory quiche-like pie.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 52m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.
Nutrition Facts : Calories 235, Carbohydrate 12 g, Cholesterol 115 mg, Fiber 1 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg
SALMON PUFF
For a fluffy and inexpensive way to serve seafood, try this delicious recipe. The salmon makes this dish so tasty and I love to serve these as appetizers or bring them to pot-lucks.-Marilyn Kutzli, Clinton, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. , Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 141mg cholesterol, Sodium 664mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
EASY SALMON PIE
Steps:
- Preheat the oven to 375 degrees F.
- Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside.
- Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and saute until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Saute the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside.
- Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness. Unroll a pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide. Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.
- Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.
- Transfer the pies from the oven to serving dishes and garnish with chopped parsley.
PUFFED SALMON & SPINACH FISH PIE
Adding greens to your mashed potato topping boosts the health benefits of this classic comfort food bake
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Boil the potatoes for 20 mins until tender. Meanwhile, put the fish in a frying pan, skin-side down. Stud the onion with the cloves and put into the pan with the bay, milk and stock. Bring to the boil, then cover and simmer for 2 mins. Remove the cod, which should flake easily, then re-cover and cook for 3 mins more until the salmon is just cooked through. Lift out the fish and set aside. Strain the cooking liquid.
- In another pan, melt the butter with the oil, stir in the flour and cook for 2 mins until it smells toasty. Take off the heat and slowly whisk in the fish cooking liquid. Return to the heat, whisk until the sauce boils and thickens, then stir in the mustard. Heat oven to 180C/160C fan/gas 4.
- Drain and mash the potatoes until smooth, then beat in the egg yolks, spinach and most of the cheese. Season generously with salt, pepper and nutmeg. Whisk the egg whites to soft peaks, then fold into the potato in 2 batches.
- Flake the fish into a large baking dish, pour over the sauce and top with the spinachy potato. Scatter with the rest of the cheese and bake for 35-40 mins until golden and risen.
Nutrition Facts : Calories 449 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium
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