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This recipe makes 32 crescents of dough stuffed with a savory filling of caramelized onions, potatoes, hard-boiled eggs, raisins and green olives. The tiny pastries are then brushed with egg wash and emerge from the oven golden brown.
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Cinnamon, cloves and allspice are sprinkled over ground pork, mashed potato and onion and simmered in water for about an hour until the flavors are mingled and a thick sauce is created. This tasty filling is spooned into a deep dish pie crust, topped with another crust, and baked until deliciously brown.
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Jack Skellington's grin seals the deal on this wicked dessert.
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For your next summer brunch, wow your guests by taking your French toast to the grill.
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Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.
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Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce.
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A recipe by Ayesha Curry for chicken thighs with carrots.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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Everyone loves a classic, and you won't be disappointed with Chef Stitt's take on this favorite dessert.
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Pickled jalapeno peppers spice up this ranch dressing dip.
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Get Halibut Provencale Recipe from Food Network
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Get Iceberg Wedge Recipe from Food Network