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Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
cooking.nytimes.com
This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Heavenly Hummus Wrap with Homemade Hummus Recipe from Food Network
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This recipe for green pea soup (also called English pea soup) combines bright, sweet shelling peas with a bold veggie broth.
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Get Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce Recipe from Food Network
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This breakfast casserole is adaptable to whatever ingredients you have on hand—cheese, veggies, meats—and can be assembled the night before and baked in the morning. Or eaten for dinner—your choice!
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This originally came from a bed and breakfast style hotel that I stayed in years ago, but I've adapted it to my specs. It's pretty delicious, and you can adapt...
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Mushrooms, salad greens, chopped pecans, and lots and lots of fresh, sliced strawberries are all dressed with a poppy seed dressing in this fabulous taste sensation. Makes eight generous servings.
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Tossing crunchy apples, crisp turkey bacon, and Mandarin oranges with honey Dijon dressing makes for a wonderfully refreshing salad!
cooking.nytimes.com
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
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Get Meatball Marsala Recipe from Food Network
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Tender chicken thighs simmer with easy-to-find vegetables like canned tomatoes and frozen turnips and okra to make this spicy chicken soup.