Search Results (3,451 found)
cooking.nytimes.com
I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
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A simple French-inspired peach pie is ready with a handful of ingredients probably stocked in your kitchen cabinets.
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This simple tart of cooked onions and bacon can be served warm or cold.
Ingredients: butter, onions, eggs, pie crust, bacon
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You'll love this simple recipes that turns out deliciously. Everything stirs up in one bowl -peppers, tomatillos, cheese, hot sauces and spices, milk, and eggs. Then it 's baked and garnished with sour cream.
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Nothing says Southern hospitality better than this scrumptious pie.
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Puff pastry rectangles are wrapped around a savory mushroom filling creating a delightful 'mushroom bundle' that is a great way to start an evening's meal.
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This Italian spin on pot pie will blow your mind.
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This sweet potato pie is the perfect combination of sweet potato flavor with a smooth texture. It is 'Just right' as Goldilocks would say.
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Individual little peach pies can be made with four simple ingredients and are ready in less than 30 minutes.
Ingredients: pie crust, peach, sugar, cinnamon
cooking.nytimes.com
A galette is a free-form pie, more rustic than a tart, that is baked directly on a sheet pan or baking stone Although they’re usually made with classic buttery pie dough or puff pastry, I’ve developed this yeasted dough recipe, which is delicate and tasty but not too rich The yield is enough for two galettes, but has only 60 grams of butter (about four tablespoons)
Ingredients: yeast, sugar, egg, whole wheat flour, salt
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Cooks who love intensely flavored ingredients of Mediterranean cuisine--garlic, basil, sun-dried tomatoes, feta cheese--will enjoy these savory chicken breasts wrapped with flaky puff pastry.
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This recipe is the traditional filling used at Christmas time as a filling for Italian cookies but surely could be used for filling puff pastry. Leftovers can be stored in refrigerator in tightly covered container. This recipe can easily be doubled.