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Got darker as it cooled in pan.

This is what Pillsbury says to do. Prep Instructions REMOVE PARCHMENT PAPER FROM CRUSTS BEFORE FILLING OR BAKING. TO MAKE A ONE-CRUST BAKED PIE SHELL (For filled pies like ice cream, chiffon or cream pies): 1. HEAT oven to 400°F. 2. LET 1 crust thaw 10 to 20 minutes. PRICK bottom and around side thoroughly with fork. 3. BAKE on oven rack 9 to 11 minutes or until lightly browned. COOL. FILL as directed in your recipe. TO MAKE A ONE- OR TWO-CRUST FILLED PIE (For one-crust filled pies like pumpkin, pecan or quiche OR two-crust filled pies): 1. PLACE cookie sheet on oven rack. HEAT oven as directed in your recipe. POUR filling into 1 frozen crust. 2. ONE-CRUST FILLED PIE: BAKE on cookie sheet as directed in your recipe.

Had a follow up with my surgeon this week. Asked her if there was anything I shouldn't eat and was told that I could eat anything as long as it didn't bother me. Which was the answer I was hoping for because so far, I have been testing out what I can eat and so far no problems. Except once and that was just a few days after the surgery and I grilled Greek style baby back ribs and served with rice and a Greek Salad. I've been having butter on toast, and on vegetables and sandwiches with no issues. I've had eggs twice without an issue. I hadn't had any fried foods so I decided to make one of our favourite dinners. I roasted a chicken and made hot chicken sandwiches with gravy, homemade fries and peas. I figured if something was going to be an issue it would be the French fries. But no problem at all. So Wednesday night I grilled Italian sausages and served sliced up in penne with a tomato basil sauce. Again no issues at all. Yesterday I baked my decadent brownies. The ones with 20 oz of chocolate. Moe had a banana split/sundae with chocolate and vanilla ice cream and homemade caramel sauce, topped with whipped cream. I didn't feel like ice cream so I just had a brownie. I'm thinking of trying chicken wings tonight. Started a sourdough on the Feb 8th and baked on the 10th.

I hope @blue_dolphin answers soon, because her answers so far have been much better than mine would have been! My advice is to see what the package instructions say to do, if they say. My guess is that you don't need to let it come to room temperature first, but it's too long since I tried using a frozen pie shell for me to remember how I did it and what happened.

Today is the day I put the quiche in the oven. I have one further question though: should the premade crust come to room temp before blind baking?

Dried cranberries (re-hydrated).

Basque Cheesecake out of oven. Mi esposo got some traditional burnt top. Recipe suggested making day in advance.

It happens to be my honeys birthday so we don't celebrate Valentines day, we celebrate the birthday. And NEVER by going out! About a month ago he asked for lobster tails "at some point". So that's on the menu, with undecided sides. Roasted Potatoes? Mashed? Roasted sweet potato? No clue.

Our take is chicken, mayo, green onions and celery, salt and pepper. Period. Oh, I chop the chicken finer than my husband does.

This topic might help a little... As might this one:

I don’t celebrate any of the Hallmark holidays, so have no special meal planned. Ideally, I will come up with something to use up some the massive amounts of potatoes, carrots, butternut squash, and cabbage I have in the house from my CSA right now.

Chicken, broccoli, cashew and bell pepper stir fry with scallion rice

Yes, but many of the flavored ones are in envelopes rather than cans.

Some of BC's Stellar Bay brand oysters are being recalled for norovirus. At present they're only known to have been sold in BC, but as always that may change with future updates. They were sold to consumers and also through hotels/restaurants, so something to be aware of if you're in BC and have recently had oysters during an evening out. https://recalls-rappels.canada.ca/en/alert-recall/certain-stellar-bay-shellfish-brand-oysters-recalled-due-norovirus-0

For those of you who make chicken salad regularly — do you prefer keeping it classic (just chicken, mayo, seasoning), or do you like adding mix-ins like grapes, apples, nuts, or fresh herbs? I’ve noticed even small additions completely change the texture and flavor balance. Curious what combinations you all swear by — and what you absolutely avoid 👀🥗

Breakfast tacos with egg, heavy cream, garlic, serrano chile, tomato sauce, and feta

No. But I thought about it. I didn't miss the fried breading as it turns out. One thing I'd change...it looks kind of gross...maybe neaten it up.

I like roasted cauli and I like parm. Is it breaded?

Do Americans get all the cans of weird flavour tuna that we get in Australia? Can't say I'm much of a fan (prefer water packed) but I guess I see the appeal for people who like the oil and the variety.

I finally got around to making my green beans and potatoes. With shoulder bacon. I had a bowl of it for supper--wasn't feeling great today and really had no appetite all day.

I'm going to a Galentine's dinner at a friend's home. I'm taking a quasi-shrimp cocktail thing that I talked about in the appetizer thread a while back. Hostess says it is a traditional steakhouse dinner and I know she is making steaks. I noted someone else said they are bringing creamed spinach. Not sure what else is on the menu.

I had no preference as I was ignorant of the possbiities. This baking thing is pretty new to me ... never baked a pie, maybe tried a quiche once a long time ago, baked a cheesecake once or twice ... that's about all with a crust of any sort that I can recall. Never used a premade crust. You've been very helpful.

I have one piece of Christmas fudge left that a friend gave me. I'll probably eat it.

NYT had a roasted cabbage parm recipe. Cabbage seemed awkward so I did cauliflower. ..big slice roasted till well-browned on both sides then red sauce and shredded cheddar and mozz melted on top. I will do this again

I put this over in the dinner topic but might as well add it here as well. 2008 Ridge Lytton Springs Zinfandel blend: 74% Zinfandel, 21% Petite Sirah, 5% Carignane Excellent! Still tons of fruit even at this age. Very dry, just the right touch of tannin and a really long finish.