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cooking.nytimes.com
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
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Get Butternut Squash Chicken Pot Pie Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Teriyaki Chicken and Gingered Vegetable Pot Pie Recipe from Food Network
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Get Easy Salmon Pie Recipe from Food Network
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Get Strawberry Milkshake with Strawberry Twists Recipe from Food Network
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My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
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This take on poached pears infuses them with Blue Moon, with coriander and orange zest to help draw out its spicy citrusy flavors, and a malty-sweet Blue Moon...
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Get Beef Wellington Recipe from Food Network
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Turn leftover chicken into this simple and gourmet chicken savory quiche with Gouda cheese. Just a perfect quick and easy dinner.
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This savory quiche is packed with broccoli florets, eggs, and Brie cheese, making it perfect for a quick and easy dinner or a light lunch.
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Get Kardea's Crawfish Pie Recipe from Food Network