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A traditional recipe for double-crust pies stuffed with cheese and sausage has been handed down from a real Italian grandmother. The recipe makes a great appetizer if served in small slices, or serve in larger portions with a salad for a meal. Recipe makes 2 double-crust pies.
cooking.nytimes.com
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time They can, however, be an opportunity to improvise, even to elevate Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages
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Even your non-paleo friends will love this grain-, gluten-, and dairy-free 'spaghetti pie' made from ingredients you probably have on hand.
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This smooth and creamy custard pie is a decadent delight! Made with Truvia® Baking Blend, it contains 50% less sugar than the full-sugar version.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Michele Albano's Maple Pumpkin Pie with Pecan Streusel Recipe from Food Network
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A turkey pot pie made with turkey leftovers and flavored with Cajun spices, onions, celery and green pepper.
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Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food.
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This shepherd's pie recipe with ground turkey couldn't be easier. It's a great way to use up leftover mashed potatoes and is quick and easy to make.
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Impress guests with this easy savory pie from Food Network Magazine.