Search Results (172 found)
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This recipe makes enough braised pork filling for both one 10-inch tamal pie and our Fried Pork Tamales.
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Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. This savory mixture is turned into a 3-quart casserole, topped with a round of pastry and baked in the oven for 30 minutes.
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Chef John's simple recipe for Cornish pasties is filled with skirt steak, onion, potatoes, and turnips.
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This recipe makes enough braised pork filling for both the fried tamales and one 10-inch Tamal Pie.
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I got the idea of a Blueberry Cranberry pie from the Pie & Pastry Bible but, like any creative cook, adapted it to my own liking. This pie receives rave...
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These savory corn and cheese packets have a little heat from the chiles, and a little sweetness from the basil.
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In this recipe, New York chef Alex Stupak shows how to prepare steamed banana-leaf-wrapped tamales. He also gives two variations: fried until crisp (a great trick for reviving leftover steamed ones), and baked as a large pie.
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Get Peach Cobbler Recipe from Food Network
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Get Red Chile Chicken Tamales Recipe from Food Network
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Get Peach-Blackberry Cobbler with Almond-Buttermilk Biscuit Topping and Almond Whipped Cream Recipe from Food Network