Search Results (3,139 found)
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This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil.
Ingredients: flour, peanut oil, water, salt
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Butter, brown sugar and spice make a sweet and crunchy cereal mix.
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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
cooking.nytimes.com
This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
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This apple cranberry pie is one of our favorite pies to make for Thanksgiving or the holidays! Flaky buttery crust, spiced apples mixed with dried cranberries and brandy.
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Lobster tail meat adds a new twist to the traditional pot pie. It will become a family favorite comfort food!
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A festive fruit-studded ice ring floats atop punch made with white wine and spiced apple juice concentrate, sparkling with champagne.
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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This recipe has mahi mahi in a flaky crust for a pot pie with fish and vegetables!
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This is the prettiest strawberry pie. Choose berries that are large and of similar shape. Stand them up in a pre-baked pie crust and pour a strawberry gelatin glaze evenly over the top. Chill until set and serve with a bowl of freshly whipped cream.