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Cauliflower is the miracle vegetable.
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Fresh cherries and a hint of vanilla poured into a homemade crust make this classic cherry pie the perfect dessert choice for any gathering.
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A chocolaty, cookie crumb crust is filled with a silky, chiffon custard filling. The filling is gelatin-based that includes eggs, sugar and milk. When it 's thick and well-blended, sherry, almond extract, chopped almonds and beaten egg whites are folded in. The pie is then cooked up slowly and carefully in a double boiler.
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Silken tofu replaces both the eggs and dairy in this traditional pie with an untraditional twist.
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This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A large pie made with both sweet and sour cherries. Incredibly yummy with vanilla ice cream!
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This strawberry rhubarb pie bakes for an hour and uses strawberries, rhubarb and cinnamon for a winning combo.
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Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!
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Prosciutto and Gruyère are folded into buttery puff pastry that's been brushed with tomato paste, for an easy, elegant appetizer recipe.
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Fresh tomatoes and a rich filling with cheese and mayonnaise are hallmarks of Amish tomato pie - the perfect savory pie for summer.
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Let me see you egg roll!