Pie O My

[...] oil until the onion is tender, about 10 minutes. Add the curry powder, salt, pepper and red pepper flakes, and saute 1 minute more. Add the chicken broth, coconut milk, tomato paste, stewed tomatoes [...]

[...] cloves, chopped 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 1 cup dry white wine 1 28-ounce can whole peeled tomatoes 2 8-ounce bottles clam juice (or 16 [...]

[...] to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. [...]

[...] . Add sour cream and stir to combine. Turn into crust-lined pan. bake at 450 for 12 minutes; reduce heat to 300 degrees; bake 55 minutes or till knife inserted off-center comes out clean. Remove from [...]

[...] juice, parsley, bay leaves, and 8 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 10-15 minutes more. Discard parsley sprigs and bay leaves. DO [...]

[...] and it was always a hit growing up.  Tried and True.  That's the motto of the day. P.S.  I hate pumpkin pie.   Happy Thanksgiving to you all. [...]

[...] blog, I said I would post my grandma's delicious pie crust recipe.  When I made my pumpkin pie, it was in a deep dish pie pan so I doubled the recipe and there wasn't much left as far [...]

[...] As promised on my Thanksgiving blog, I said I would post my grandma's delicious pie crust recipe.  When I made my pumpkin pie, it was in a deep dish pie pan so I doubled the recipe and [...]

[...] I am thankful that my pie crust turned out beautifully on this Thanksgiving Eve.  I have fooled around with many, many recipes [...]

[...] Here is a terribly (and by terribly I mean terrific) indulgent recipe for Artichoke Cheese Bread.  Think of that Artichoke Cheese dip served in restaurants as an appetizer and then think [...]

[...] an extra dusting of Parmesan cheese on top.  We're looking forward to the leftovers tomorrow! Ricotta Gnudi 16 ounces ricotta (about 2 cups) 1 large egg, beaten to blend 1 large egg yolk, beaten to [...]

[...] , making it a perfect compliment for the creamy filling.  This recipe is a keeper! Meyer Lemon Cheesecake with Raspberry Sauce Crust: 1 cup flour ¼ cup sugar 1 teaspoon lemon zest ½ cup [...]