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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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This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.
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Get Bangin' Bruschetta Recipe from Food Network
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The much-beloved pasta e fagioli (pasta and beans), adorned here with sliced sausage, is truly a meal in itself. The soup has very little liquid and will thicken as it sits. If you'd like to thin it a bit, add a little more chicken broth or water.
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Get Grilled Street Corn Salad with Cumin-Lime Vinaigrette Recipe from Food Network
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Chicken bouillon and ranch dressing mix are the secret weapons in this slow cooker recipe for baked potato soup.
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Loaded with fresh veggies and dressed with an olive oil-lime juice vinaigrette, this easy, summery dish makes a perfect light meal or a side dish to your favorite grilled entrée.
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Get Root Vegetable Tacos with Pineapple Salsa Recipe from Food Network
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Topped with puff pastry, this curry chicken pot pie is an easy, tasty twist on a classic comforting dinner, complete with veggies and gravy.
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Reduced fat ingredients, turkey, and hash browns come together in this delicious casserole.
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Get Tuscan Bean Soup Recipe from Food Network