Search Results (2,125 found)
cooking.nytimes.com
If you have made the mushroom ragoût, this tart is quickly assembled You need about 2 cups of the ragoût for the filling.
Ingredients: wheat, mushroom, eggs, milk, gruy, parmesan
cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
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Mango and Morningstar Farms® Meal Starters Veggie Steak Strips round out this tart and savory pizza.
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Stuff bratwurst slices into pretzel bites to create a fun party time snack made easy with pizza dough.
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Chopped pecans and crushed pineapple are stirred into sweetened condensed milk and lemon juice
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This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil.
Ingredients: flour, peanut oil, water, salt
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This clever alternative to a breadcrumb crust uses up leftover cooked couscous.
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This cheesy noodle casserole made with mushrooms, pepperoni, and lots of mozzarella cheese has the flavor of pizza.
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Don't have time to make dough? Don't worry about it.
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A deliciously different California inspired pizza made with avocado spread in place of pizza sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal.
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This Sicilian pizza sauce can be personalized to taste--adjust the oregano or basil, or maybe add garlic powder or red pepper flakes.
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Chef John's newest recipe for pizza dough calls for the "ancient grain" spelt in sprouted flour form, and makes a delightful alternative to traditional pizza dough.