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We know that this version of vinegar pie is about a century old, so while you 're mixing it up, you can contemplate all the people it 's delighted over the years. Egg, sugar, butter, flour, lemon juice, water and vinegar are mixed together in a bowl, poured into a prepared crust and baked.
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Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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This is a perfect steak. I use tenderloins but any cut you like will work fine. It has a tangy sweet crust and then a rich port wine and cranberry glaze. I...
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Baked in a brown paper bag, this Dutch apple pie is so easy and so delicious.
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For this luscious blackberry treat, whole berries are combined with pureed berries and a splash of blackberry brandy among a few other delicious ingredients.
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Cauliflower and ground flax seeds make a delicious gluten-free pizza crust topped with a creamy coconutmilk and garlic sauce.
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A very thick summer pie with so much fruit that it bakes in an extra-deep pie pan.
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Made with fresh Bing cherries, lemon juice, and a hint of almond, this classic cherry pie recipe is a nice variation on the sour cherry pie.
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Learn how to make your own dinner rolls — step by step.
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Everyone in the family will enjoy this easy Margherita-style pizza, which uses an herbed cream base instead of the usual tomato sauce for a fun twist.
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All you 'll need to make this lovely pie is a quart of your favorite ice cream, a baked graham cracker crust and a great ice cream scoop. If you want to get a bit fancy, you can choose three different flavors of ice cream and layer them in the crust. Or you can sprinkle honey-roasted peanuts into the ice cream and pour fudge sauce over it all.
cooking.nytimes.com
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional) It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Ingredients: crust, eggs, milk, salt, nutmeg, lardons, gruy