Dad's Leftover Turkey Pot Pie - Review by Hilda R.
Great pot pie! Used only slight modifications: Used fresh carrots and frozen peas instead of a pea/carrot mix, cooked the veggies in broth instead of water and used the broth to make the sauce. Will try sauteing the carrots and celery with the onion the next time. This was a HUGE hit with the family. Will be using this recipe again and again.
This carrot cake recipe combines carrots, pineapple, raisins, and walnuts to make a moist and satisfying dessert.
Allow two days for the hard boiled eggs, chopped onion and canned beets to marinate in a cooked brine of vinegar, sugar, bay leaf and cloves.
Baked pineapple is showcased beautifully in this double-crusted pie. The pineapple filling is cooked a bit on the stove to thicken and blend the flavors, and then it 's piled into a prepared crust, topped with another and slipped into the oven to bake. Serve warm with mounds of vanilla ice cream.
Thanks to the Instant Pot®, now you can enjoy all the delicious flavor in Filipino chicken adobo without having to marinate for hours ahead of time!
Chef John builds a Cuban sandwich with Swiss cheese, ham, hot pulled pork, pickles, and zesty sauce on tender, crusty Cuban bread.
This quick chicken stir-fry has plenty of broccoli, bell pepper, and zucchini. Serve with rice to soak up all the delicious sauce.
Thanks to Chef John you finally have a buckwheat buttermilk pancakes recipe that will start your morning off with a smile.
This spicy cheese spread is flavored with fresh dill and cilantro.
Plump and juicy dates meet crunchy walnuts in this moist loaf cake that makes for a convenient yet sophisticated breakfast or dessert. Enjoy with butter!