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This recipe makes four generous pasties, enough for a very proper lunch. Prepared, whole wheat pastry dough is cut into squares and heaped with a hearty, cooked filling of onions, carrots, diced potatoes, turnips, mushrooms and Cheddar cheese. The pastries are folded into triangles, sealed and baked until golden brown.
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Get Turkey Cranberry Sliders Recipe from Food Network
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Use leftover Thanksgiving turkey in this pot pie recipe with a cream filling, buttery crust, carrots, onions, celery, peas, and fresh sage. Chowhound's guide...
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Get Broccoli Soup Recipe from Food Network
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Chef John's recipe for Persian rice, made with a pinch of saffron, will have you producing perfect results every time.
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Get Vegetarian Potpie Recipe from Food Network
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I used baby potatoes for this recipe. You don’t have to peel the potatoes as the skin is quiet tender. Its a pretty quick preparation as there aren’t many steps...
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Roasted root vegetables seasoned with thyme and rosemary are a colorful and hearty addition to the autumn dinner table.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cheesy Gnocchi Casserole with Ham and Peas Recipe from Food Network