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cooking.nytimes.com
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
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Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. Recipe By: Grace Par
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Get Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast Recipe from Food Network
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Chicken meatballs are simmered in a homemade tomato sauce and served with spaghetti noodles.
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We like to use a combination of sweet and hot Italian sausages here for alternating bites of mild and spicy, but dont feel limited by our preferences. Use your own favorite, and grill, broil or even sauté itwhatever seems easiest to you
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This chunky sweet potato soup with Italian sausage, kale, and white beans makes for a hearty dinner on a chilly fall or winter evening.
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Spinach and artichokes mingle in a creamy and cheesy sauce for a tasty dip.
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Get Bundt Pan Spanakopita Recipe from Food Network
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Get Antipasto with Red Pepper Tapenade Recipe from Food Network
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Filled with hot Italian sausage and topped with Parmesan cheese, these stuffed mushrooms are always the hit of the party.
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A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.