Teesa's Garden Herbal Cooking Recipe Favorites

Enjoy Teesa's Garden spice blends to their fullest by trying some of our delicious recipes, many of which have been created by our Herbalist Therese Rose as well as submitted by some of our clientele. Click on a link below to quickly find a tasteful treat for you and your entire family OR view our interactive recipe books.

Have a recipe you would like to share? Contact us and we will be happy to review your ideas and and if we use your recipe within our site, we will send you a $10.00 gift certificate towards future Teesa's Garden products!

Mamma Mia Spice Blend Recipes

Herbs de Providence Spice Blend Recipes

Chinese 5 Spice Blend

Apple Spice Blend

Mamma Mia Spice Blend Recipes

Zucchini with Tomatoes and Basil


5 medium zucchini (about 8 ounces each), ends trimmed
Table salt
3 cored, seeded, and diced plum tomatoes
2 small garlic clove minced or pressed through garlic press (about 1 teaspoon)
4 tablespoon plus 1 teaspoon extra virgin olive oil, plus extra for serving, if desired
Ground black pepper
1 teaspoon balsamic vinegar
1 tablespoon Mamma Mia Spice Blend
Bread crumbs and Parmesan Grated Cheese Optional

1. Cut each zucchini crosswise into several pieces, each 2 to 3 inches long. Shred each piece on large holes of box grater, rotations as needed to avoid shredding seeds and core (which can be discarded); you should have about 10 cups shredded zucchini. Toss zucchini with 11/2 teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes. Wrap zucchini in kitchen towel, in batches if necessary, and wring out excess moisture.

2. Place zucchini in medium bowl and break up any large clumps.  Combine garlic, and 2 teaspoons extra virgin olive oil, in a small bowl; add mixture to zucchini and toss to combine thoroughly.

3. Combine tomatoes, 1 small clove minced garlic, 1 teaspoon balsamic vinegar, 2 teaspoons oil, Mamma Mia! Southern Italian Spice in a small bowl and set aside.


Mamma Mia Tomato Sauce


1-2 Tablespoon Mamma Mia Spice Blend
one large clove Garlic chopped fine,
¼  white Onion chopped fine
2 Cans of your favorite tomato product.

1. Saute garlic and onion till they are tender.

2. Add tomatoes and spices.

3. Bring to a bubble boil then reduce heat to simmer for 4-6 hours stirring frequently.

4. If your sauce is bitter add 1/8 of teaspoon of my wonderful Stevia


Mushroom Broth

¼ cup dried porcini mushrooms
1 pound mushrooms
1 garlic clove crushed
1 bunch of scallions, greens included, each cut into 4 pieces
1 carrot, sliced
1 celery stalk, cut into 8 pieces
2 sprigs Italian parsley
1 teaspoon of Mamma Mia Spice Blend
1 tablespoon tomato paste
8 cups chicken broth

1. Soak the dried porcini in a cup of lukewarm water for about 15-20 minutes

2. Meanwhile, break off the bottoms of the mushroom stems and with your hands break apart the mushroom into pieces. In a large stock pot, place mushrooms and all the remaining ingredients except the parsley.

3. Gently, remove the porcini mushrooms, and strain remaining water thru a paper towel and add to the stock. Bring to a boil, reduce the heat and simmer for about 35-40 minutes. Strain the broth.

4. Puree all the solids in a food processor or pass them through a food mill. Ladle the mixture into individual soup bowls, add some of the broth sprinkle with chopped parsley and serve, Store the remaining broth in refrigerator or freezer until needed.

Note: The puree can also be used as a thickener or a base for a sauce. Both the puree and broth freeze well. You can also use canned artichokes instead of mushrooms.

Never one to throw away anything my Mamma would use the imperfect mushrooms, stems that were too thick for this recipe. Of course I do what my Mamma told me so I use this mushroom broth base for soups, rice, chicken, fish, or meat dishes. I make the broth whenever the mushrooms appear or when I see a nice package at the market. I make the broth and freeze it in ice cube trays.  I do not run for butter or oil but for my little cubes, when I sauté and it starts to stick. Not only does it lubricate the pan but it also gives the food more flavors.


Risotto with Mamma Mia Herbs and Zucchini

¼ cup extra virgin olive oil
1 onion, finely chopped
1 celery stalk, preferable with a few leaves finely chopped
½-1 teaspoon of Mamma Mia Spice Blend
4 small zucchini (about 1 pound) diced
5 to 6 cups homemade chicken broth / make from bouillon cubes
2 cups Arborio rice
Salt to taste
Freshly grated Parmesan cheese

1. In a saucepan, heat 3 tablespoons of olive oil, add the onion, Cook over low heat until the onion is soft and translucent.

2. Mix celery and Mamma Mia spice blend together. Reserve one tablespoon of this mixture. Place rest in saucepan with the onion. Stir, cook briefly, and then add the zucchini. Stir and cook for 5-7minutes.

3. In another pan, bring to a boil the chicken broth and reduce it to a simmer

4. Add the rice to the zucchini mixture; stir until the rice absorbs all the juices. Start adding the broth ½ cup at a time while stirring constantly. Cook until liquid is absorbed before adding another ½ cup of broth. Continue cooking the rice, stirring and scraping the bottom and sides of the saucepan while adding more broth mixture until the rice is almost tender, about 20 minutes. Add salt and the reserved herb mixture.  Stir and remove from the heat. Add 1 tablespoon olive oil. Stir and serve with a generous amount of parmesan cheese.

I make risotto with olive oil and not butter. I think that the aroma of the herbs gives it enough taste. But hey you like butter use a little. Instead of making your own chicken broth. I use better than bullion it comes in a jar but if you like the cubes use that. Make enough for this recipe


Veal Roast with Mamma Mia Herbs

3 tablespoons extra virgin olive oil
2 slices of prosciutto or honey smoked ham can be substituted; I also add a slice or two of salami.
1 garlic clove, crushed
1 ½ teaspoon Mamma Mia Spice Blend
4 pounds shoulder of veal boned and tied
salt and pepper to taste
¾ cup dry white wine plus some for basting
Chicken or beef broth (optional)

1. Preheat the oven to 375° F. Oil a baking dish into which the veal fits snugly.

2. In a food processor place the prosciutto, garlic and herbs. chop fine.

3. Pierce holes into the veal and insert some of the chopped mixture into the holes. Smear the veal with olive oil and place it in the prepared pan. Sprinkle with pepper Roast the veal one hour, basting often with some wine and the juices accumulated at the bottom of the pan.

4. Sprinkle the roast with salt. Continue cook it for 30-45 minutes more. Check for doneness by piercing the meat with a skewer. If the juices run out clear, the veal is done; otherwise cook a little longer. Remove the roast from the pan and let rest for 10 minutes before slicing.

5. Spoon the fat off the juices in the pan. Add half of the wine to the dish and scrape the brown particles clinging to the bottom and sides. If you want more sauce you can add the remaining wine and also a little broth. Reheat and serve with the veal.

A classic roast, simple and easy to make, this is usually served on my day off.


Tomato Salad with Mamma Mia Spice blend

3 tablespoons of extra virgin olive oil
salt to taste
1 pound fresh tomatoes chopped
2 cucumber, peeled and seeds removed and chopped
¼ chopped red onion
1 teaspoon Mamma Mia Spice Blend
3 tablespoons balsamic vinegar and ¼ cup of water (optional) 

1. In a salad bowl mix the olive oil with salt and mamma mia spice blend

2. Add, tomatoes, cucumbers, red onion to the bowl and toss them gently

3. The longer it marinates the better it tastes. I think its best the next day.

I once heard my sister say that this salad must be made with love and happiness because it represents the abundance of summer with its color, freshness, and aroma; all three of these make a happy addition to any meal. My sister’s all time favorite summer meal is barbeque chicken, corn on the cob and this salad.


Herbs De Providence Spice Blend Recipes

Roasted Herb Bread

Serve with Goat Cheese and Salad
8 stale ½ inch-thick slices of coarse country style bread
3 tablespoons of olive oil (fruity optional)
1 tablespoon Herbs de Provence Spice Blend

1. Preheat the oven to 450°

2. Brush both sides of the bread slices with the olive oil and set on an ungreased baking sheet. Season the top with a sprinkling of the herbs

3. Roast in the oven until the bread is golden brown and crisp, 5 to 6 minutes


Roast Chicken with Lemon and Herbs de Province

A well flavored chicken is essential – use a free range or corn fed bird if possible.
3 lbs chicken
1 lemon
2teaspoons of Herbs de Provence Spice Blend
1 tablespoon of butter
4-6 tablespoon of chicken stock or your own substitute
salt and pepper

1. Preheat oven to 400°F. Season the chicken inside and out with salt and pepper

2. Squeeze the juice of one lemon half and then place the , the herb de Provence in the chicken cavity. Tie the legs with string and rub the breast with butter.

3. Place the chicken on a rack in a roasting pan. Squeeze over the juice of the other lemon half. Roasting the chicken for one hour. Basting two or three times until the juices run clear when the thickest part of the thigh is pierced with a knife.

4.Pour the juices from the cavity into the roasting pan and transfer the chicken to a carving board. Cover loosely with foil and leave to stand for 10-15minutes before carving.

5. Skim off the fat from the cooking juices with a large serving spoon. Add the stock or water and boil over a medium heat. Stirring and scraping the base of the pan, until slightly reduced. Strain and serve with the chicken.


Herbs de Provence Spice Recipe

makes 4 Servings
Make your own stew recipe pop with Herbs de Provence Spice Blend or use this recipe

3 tablespoons of oil
1 1/2 pounds of boneless chuck steak, trimmed of all fat and cut into 1 inch cubes
1 medium size onion, finely chopped
1 clove of garlic finely, chopped
1 cup of water or enough to cover ingredients
1 large carrot cut into 1 inch slices
1 medium size ripe tomato, seeded, and cut into 4 pieces
1-2 tablespoons of Herbs de Provence Spice Blend
5 medium size potatoes, peeled and diced
1 tablespoon of Sweet or hot paprika (optional)

1. Heat the oil and brown the beef, a few pieces at a time until well browned on all sides.      Remove the beef and add the onion and garlic.

2. Cook for 3 minutes and return the beef to the sauce pan. Add the herbs de Provence spice blend and stir to coat the meat evenly.

3. Add the water, carrots, tomato, paprika

4. Cover and cook over very low heat for 1 1/2 to 2 hours.

5. Add the potatoes and cook for another 1/2 hour or until potatoes are done.


Chinese 5 Spice Blend Recipes

Fried chicken with Chinese 5 Spice powder

Vegetable oil or peanut oil for deep frying
2 teaspoons Chinese 5 Spice Blend
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
¼ cup tapioca starch or cornstarch
15-20 chicken wings the drumstick part

Heat enough vegetable oil for deep frying in a pot over high heat. Meanwhile mix together the Chinese 5 Spice powder blend, salt, pepper, and tapioca starch in a bag. Add the chicken wings and seal and shake the bag until the pieces are evenly coated.

When the oil reaches 360-375°F, carefully add the chicken wings and fry until golden crisp on all sides, 15-20 minutes. Drain on paper towels. Serve with jasmine rice topped with pork and cabbage relish.

 Variation: Substitute four to six ½ inch thick pork chops (bone-in) for the chicken wings and proceed with the recipe, deep frying until crispy and golden about 5 minutes. I’ve also used chicken cutlets, calamari, shrimp   for this recipe as well.


Pork and Cabbage Relish

1 tablespoon of vegetable oil
3 large garlic cloves, crushed, peeled, and minced
8 ounces ground pork (70 percent lean)
½ teaspoon Chinese 5 Spice Blend
One 12.3 ounce package preserved or pickled sour mustard cabbage can be found packed in plastic bags sold in Chinese or Southeast Asian markets. Silver Leaf Brand from Thailand produces a delicious preserved mustard cabbage. Also known as Swatow cabbage.
1 small Napa cabbage: Also know as celery cabbage or Chinese cabbage this vegetable has a creamy-white yellowish-green leaves and is available in most supermarkets.
2 tablespoons Chinese Light soy sauce
Freshly ground black pepper

Heat the oil in a wok over high heat. Stir-fry the garlic until golden 1-2 minutes. Add the pork and cook, breaking down the pork with the back of a wooden spoon, until the pork is well separated and has cooked through and rendered its fat, about 7 minutes.

Reduce the heat to medium-low, add the preserved mustard and fresh Napa cabbages, season with soy sauce and pepper, and cook, covered o a chunky sauce consistency, 30-45 minutes.

You can substitute ground beef for the pork, I’ve used ground turkey, but you will need to increase the oil by 1 tablespoon when stir-frying to make up for the lace of fat in the bird.

I first had this with fried chicken in a New York City Chinese restaurant. It is unbelievable by itself but when you add Fried chicken with Chinese 5 Spice Blend it takes this dish to a whole new level. I’ve made this recipe less fatting.


Ying Yang Glazed Chicken

4 boneless skinless chicken breast halves
2 teaspoons Chinese 5 Spice Blend
3 tablespoons canola oil, divided
2 cups sliced snow peas and red bell pepper
1 tablespoon minced fresh ginger
¼ cup thinly sliced green onions
1 ½ tablespoons rice wine vinegar
1 ½ tablespoons low sodium soy sauce

Sprinkle chicken with five –spice powder. Heat 2 tablespoons of the oil in large skillet over medium high heat until hot. Cook chicken 6-8 minutes or until browned and no longer pink in center, turning once. Remove chicken, cover loosely with foil.

Add remaining 1 tablespoon oil to skillet. Cook snow peas and ginger 1 to 2 minutes or until snow peas are crisp tender and ginger is pale golden brown, stirring occasionally. Stir in all remaining ingredients. Spoon over chicken

4 Servings

Chinese 5 Spice Blend gives a wonderfully complex flavor to Asian-inspired dishes such as this one. In this blend only the finest spices are used, such as anise, ginger, licorice root, cinnamon and cloves. Try this preparation on pork or shrimp too.


Crisp and Spicy Salmon with Vegetable Julienne

1 or 2 salmon fillets with skin(about 1 ½ lbs)
1 tablespoon of Chinese 5 Spice Blend
1 tablespoon whole fennel seed
pinch of cayenne (optional)
1 tablespoon of olive oil

For the vegetable Julienne
3 medium carrots (about 1.2lbs)
2 medium zucchini (about ¾ lbs)
2 medium leeks (about 3/4lbs)
2 tablespoons butter
salt and pepper
1 lemon

For the vegetable julienne, peel the carrots and cut them into julienne strips. Trim the zucchini and cut them into julienne strips, including the skin for added color. Trim the leeks, leaving some of the more tender green tops, strips, wash them well and drain them.

Melt the butter in a heavy frying pan or sauce pan add all the vegetables with salt and pepper, and stir well.

Press a piece of foil on top and sweat the vegetables over low heat until tender, stirring occasionally, 8 to 10 minutes. Do not let them brown. Cut 4 slices from the lemon for decoration reserving the rest.

Heat the oven to 425° F. To prepare the salmon, run your fingers over the flesh and if you feel any bones pull them out with tweezers. Cut the salmon into 4 portions sprinkle both sides lightly with salt and leave them skin side up. Mix the ying yang spice, fennel seed and cayenne in a small bowl and sprinkle the spices over the salmon skin.

Heat the oil in a large frying pan with ovenproof handle and add the salmon, skin-side down. Fry over quite high heat without moving the pieces for 2 to 3 minutes, until the skin is crisp- when done it will shrink and loosen from the surface of the pan. Turn the salmon pieces skin-side up, transfer the pan to the oven and bake until done to our taste: 2 to 4 minutes for rare salmon 5 to 8 minutes for well done. The cooking time depends on the thickness of the fillets.

Squeeze the reserved lemon over the vegetables, taste, and adjust the seasoning. Spread the vegetables on dinner plates, set a piece of fish on top skin side up and serve at once so the skin remains Crisp.

This is a recipe that I found in a cook book Opera by Barolomeo Scappi, dates from 1570, it is a precious book with wonderful illustrations from a time when all meats and fish were spiced.
This salmon is coated generously with powder spices then fried skin-side down so it emerges crisp as well as brown. By contrast, the vegetables are sweated in their own juices until tender, making a colorful dinner for four.


Apple Spice Blend Recipes

Apple Strudel

1 package of strudel dough
3/8 pound (11/2 sticks) of butter, melted
1/2 cup fine bread crumbs
6 large cooking apples, (Cortland, red delicious) peeled, cored, and very thinly slice
1/2 cup of walnuts, finely chopped
1/2 cup of sugar (give or take depending on sweetness of apples)
1 teaspoon of Apple Spice Blend
1/2 cup of confectioner's sugar
Preheat oven to 350°F
Makes 2 Strudels

1. place a sheet of strudel dough on the damp kitchen towel and brush it generously with melted butter.

2. Sprinkle with a thin layer of bread crumbs

3. Cover with a second sheet of strudel dough. Brush butter and again sprinkle with a few of the bread crumbs.

4. Toss together the sliced apples, walnuts, sugar, apple spice blend and the remaining bread crumbs except for 2 tablespoons you will save for the second strudel.

5. Spread half of the apple mixture in a 3 inch strip along the length of the dough, leaving a 2 inch space on each side of the strip.

6. Roll the strudel with the aid of the towel, jelly roll fashion, starting at the Long side nearest to you. Tuck in the edges of dough and place the strudel, seam side down, on the buttered baking sheet. Brush generously with part of the remaining butter.

Prepare the second strudel

Bake for 25-20 minutes. If they appear to be browning too quickly, cover them loosely with aluminum foil. Remove the foil 10 minutes before the total cooking time has elapsed. Dust the strudels with sifted confectioners' sugar and serve warm.


Microwave Apple Delight

Slice one Apple.

Place on dish and sprinkle some of Teesa's Garden's Apple Spice Blend.

Microwave for 1 minute.

Add some low-calorie cool whip and enjoy!


Rice Pudding

1 cup of rice
2 cups of water
1/4 teaspoon of salt
1 quart of milk
1/2 cup of sugar
1 cup of heavy cream
1 teaspoon of vanilla extract
1/4 teaspoon of Apple Spice Blend.
I also use Chinese 5 Spice Blend for a different twist of flavor

1. Wash the rice. Pour 2 cups of water into the sauce pan, add the rice and salt and bring it just to a boil.

2. Pour rice into the sieve to drain off all the water. Set rice aside. In the same saucepan heat the milk just to the boiling point and add rice slowly.

3. Add the sugar. Cover pot and cook the rice very slowly, stirring it with a fork from time to time.

4. When rice is almost tender, add heavy cream and vanilla extract and apple spice blend.

5. Stir with the fork, and continue cooking until milk and cream are all absorbed by the rice. Serve either hot or cold.


Apple Muffins

Makes 12
2 Cups Bob's Red Mill Gluten Free All purpose baking flour or another brand I like this one.
2 teaspoons of baking soda
1 teaspoon salt
2 tablespoons Apple Spice Blend
12 cup of coconut oil
2/3 cup of Almond milk if you want sweeter muffins use the 90 calorie Almond milk, if you don't want sweeter use the 40 calorie Almond milk
2 tablespoons pure vanilla extract
 1 teaspoon xanthan gum

1. Preheat oven to 325°F

2. In medium bowl toss together apples, Cinnamon, lemon juice, stevia, apple spice,agave nectar filtered water until the apples are completely coated. This mixture can be stored in a air tight container for one week or roast it on a baking sheet for 35 Minutes. If you bake then rotate the baking sheet every 20 minutes. LET APPLES COOL BEFORE USING THEM IN RECIPE

3. In a second medium bowl whisk together flour, baking powder, baking soda, salt xanthan gum.

4. Add oil, Almond milk, and vanilla to flour mixture, and stir until batter is smooth. Add 1 cup of apples and stir in.

5. Pour 1/3  cup batter into each prepared cup. Bake the muffins on the center rack for 22 minutes, rotation the tin after 15 minutes. The finished muffins will be golden brown, and a toothpick inserted in the center will come out clean.

6. Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely.

Store the muffins in an airtight container at room temperature for up to 3 days.


Apple Spice Toasties

Vegan Gluten Free and (Mostly Sugar-Free) Recipes

1 Cup Garbanzo - Fava Bean flour
1/3/4 Cups Evaporated cane juice plus more for sprinkling
1/2 cup potato starch
1/4 cup arrowroot
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon salt
1 tablespoons Apple Spice Blend
1 tablespoon Ground Cinnamon
1/2 cup coconut oil plus more for the pan brushing
1/3 cup homemade applesauce(see recipe list or store bought unsweetened apple sauce)
2 tablespoons pure vanilla extract
1 1/4 cups hot water
1 cup of roasted apples (see recipe list)

Makes 10 Slices

1. Preheat oven to 325° F. Lightly grease a 7x4x3 inch loaf pan with oil.

2. In a medium bowl whisk together flour, 1 cup of the evaporated can juice, potato starch, arrowroot, baking powder,baking soda,xanthan gum, salt 1/2 of the APPLE SPICE BLEND AND CINNAMON. Add oil, applesauce, vanilla and 1 cup of the hot water to the dry ingredients. Stir until the batter is smooth, then fold in the roasted apples.

3. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of evaporated cane juice, the other 1/2 of Apple Spice Blend and Cinnamon and 1/4 cup of hot water. Stir until creamy.

4. Pour the apple batter into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. Use a teaspoon to swirl the topping into the loaf, moving the spoon up and down.

5. Sprinkle the top with evaporated cane juice

6. Bake the toasties on the center rack for 25 minutes, remove from the oven, and brush the top with a generous amount of oil. Return to the oven and bake for another 15 minutes, until crunchy and a toothpick inserted in the center comes out clean.

Let the toasties stand in the pan for 20 minutes, then invert the cake onto a board. Turn right side up and cut and serve warm. Cover the cooled uncut toasties with plastic wrap and store at room temperature for 3 days.


Apple Sauce

Vegan Gluten Free and (Mostly Sugar-Free) Recipes

Roasted Apples ( see recipe list)
1/4 cup agave nectar
1/8 teaspoon Apple Spice Blend
1 Cup of hot water

1. Spoon the roasted apples into a food processor or a blender and add the Apple Spice Blend,  hot water and agave nectar. Blend the apples until they are smooth, about 1 minute.

If you do not plan on to use the puree immediately, transfer to an airtight container and store in the refrigerator for up to one week.

Roasted Apples

Vegan Gluten Free and (Mostly Sugar-Free) Recipe
from the famous cookbook Babycakes by Erin McKenna

1 pound Granny Smith Apple, peeled, cored, and diced into 1-inch cubes
1 pound Pink Lady Apples, peeled, cored, and diced into 1 inch cubes
Stevia pinch at a time
1/4 cup Fresh lemon juice
3 tablespoons filtered water
1 tablespoon Apple Spice Blend
1/2 cup agave nectar


Babycakes Pie Crust

Vegan Gluten Free and (Mostly Sugar-Free) Recipes

3 Cups whole spelt flour, plus more for dusting
1 tablespoon plus 1/4teaspoon baking powder
3/4 teaspoon salt
7 tablespoons coconut oil, plus more for brushing
1/2 cup plus 2 tablespoons agave nectar, plus more for brushing
2 teaspoons pure vanilla extract
3 tablespoons cold water
Roasted Apples with Apple Spice Blend ( see recipe above)

1. In medium bowl, whisk together the flour, baking powder and salt. Add 7 teaspoons oil and agave nectar and vanilla to the dry ingredients. Stir until wet and dry ingredients and combined. Slowly add the cold water, continuously stirring until the dough is formed.

2. Spread a piece of plastic wrap on the counter and sprinkle it with spelt flour. Place the dough on the plastic and shape it into a 3-inch thick disk. Wrap the dough and refrigerate for 20 minutes before using.

3. In a pre-heated 325° oven, line a baking sheet with parchment paper and lightly oil a 9-inch pie pan.

4. Cover your work surface with parchment paper and sprinkle it heavily with spelt flour. Dredge the dough through the flour until it is completely covered. Using a rolling pin, roll out the dough to an even 1/4 inch thickness. Brush off the excess flour. Lift the crust and place into the pie pan allowing the excess dough to hang over the rim.

5. Fill the pie shell with the roasted apples with Apple Spice Blend and spread evenly. Fold excess dough from edges back over the apples while creating pleats. Lightly brush the dough with oil. Place the pie on the prepared baking sheet and bake on bottom rack of oven for 20 minutes

6. Remove the pie and brush the crust with agave nectar. Return to the oven for another 11 minutes or until browned.

7. Let the pie stand for 15 minutes before serving.