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Recipe courtesy Rodney Henry
, 2006, Robert Irvine, All rights reserved
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Recipe courtesy Emeril Lagasse, 2004
"A friend gave me this recipe after I had mentioned that my meat pies lacked 'punch'. The pie has a delicious, distinctive flavor thanks to lots of seasonings. Flecks of carrots peek out of each neat slice. My family especially enjoys this dinner when the
This is a wonderful and easy dough to work with- I cut 6" rounds and fill with meats or fish and bake for a light supper- or use for your dinner pastries!
***PLEASE NOTE I HAVE CORRECTED THE NUMBER OF PIES WHICH THIS RECIPE MAKES, FROM 2 TO 4... THANK YOU TO THE REVIEWERS FOR BRININGT HIS TO MY ATTENTION****Compilation of other recipes I've tried in the never ending quest to duplicate another one of my grand
All baked into a double crust pie in a creamy swiss cheese sauce! Serve with mashed potatoes and vegetables.
"This is an Italian take on cheesecake, only so much richer. It was always served by my grandma at Christmas, and it's the perfect dessert to end a holiday meal!"
This is a little different than regular spinach pie. I like adding the Italian flavors.
I had a craving for something with a Mexican flair, but didn't have many ingredients on hand. I made this up with what I had and was really pleased with the results. This is very filling and tastes great. It is mild as written, but can easily be spiced up