Cooking Friends
I agree. I always have the sheets and the shells in the freezer. They make it so easy to jazz something up.bethk wrote:Pepperidge Farms....that stuff is too easy!
I just remembered how I use to make the creamed chicken mixture and freeze in zip bags in the freezer. Then I would cut and bake the puff pastry, egg washed & sprinkled with s&p, frozen separately. If the girls wanted a quick meal it was easy to thaw in the microwave, put into a little individual gratin dish, top with one of the baked pastry tops and crisp up under the broiler.Crybaby wrote:
I made homemade chicken pot pies a while back in a low casserole dish and covered the top with puff pastry. Not only was it good, but it was really pretty, too.
Last edited by Crybaby on Tue Sep 24, 2013 11:02 am; edited 1 time in total
It was really good, B.bethk wrote:I've made Ina's plum tart thing before - yummy. Never thought to use plums for a cobbler - always used peaches. Gotta give that a try one of these days.
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