Recipezaar: Savory Pies,OAMC/Freezer/Make Ahead recipes

Bacon, Egg, Mushroom and Tomato Pie

Sun, 07 Oct 2001 13:38:11 -0400

A pie ideal for a picnic!or a weekday supper.Popular with Children. -- posted by Norahs Girl

A Different Chicken Pot Pie (for the freezer)

Wed, 26 Feb 2003 20:07:50 -0500

Make and freeze for a busy night or have it tonight. Comfort food!! from Canadian Living mag. -- posted by Derf

Pizza Pot Pie

Wed, 16 Apr 2003 20:02:20 -0400

This was my picky princesss (age 7) idea. Boy was it good. I recommend Francesco Rinaldi sauce. And definitely use the toughest crusts you can or it will fall apart. I highly suggest tinkering with ingredients, and if you change the receipt and want to post it please tell me so that I can try your version. -- posted by KookieMomster

Mushroom Phyllo Pie with Spicy Peach Coulis

Fri, 20 Jun 2003 20:04:04 -0400

A recipe originally from Cordon Vert. Serve with a crisp green salad, new potatoes and steamed broccoli -- posted by Missy Wombat

Quiche Lorraine

Mon, 30 Jun 2003 20:04:57 -0400

As we all know, this is one of the greatest lunch or brunch dishes ever invented. Prepare in advance, freeze, and bake when needed. This is one of the best recipes for Quiche I know of. Recipe source, "The Country Innkeepers' Cookbook". -- posted by Tweeky

Veggie Pot Pie OAMC

Mon, 04 Aug 2003 20:01:15 -0400

I adapted this from a recipe that called for canned veggies. Better fresh, I think. Use leftover veggies, if you like. Or, boil or steam veggies first, then add to pot pie. Works well for Once A Month Cooking -- posted by tessamami

Quiche Lorraine

Wed, 29 Oct 2003 20:00:27 -0500

This is a really nice brunch dish. I suggest serving with a fresh fruit salad of your choice. -- posted by Little Bee

Vegetable Quiche Cups -SBD-

Sat, 17 Jan 2004 19:59:27 -0500

These are a breakfast option in the South Beach Diet (phase 1). They can be eaten hot or cold and can also be frozen. These make a handy and healthy snack to take to work too. -- posted by dale!

Almost Homemade Chicken Pot Pie

Mon, 16 Aug 2004 19:59:58 -0400

I love this recipe because it reminds me of my mother. I remember her making it once as a child and now I love to make it for my son and husband. This is a quick and simple way to make a "comfort" food. You can also omit the chicken and cream of chicken soup for a great vegetarian dish. You can also prepare (do not add biscuits) and freeze this for a later time. I make 2 at a time. If choosing to make 2 at a time, just double all ingredients. -- posted by Plump Peaches

Mexy Pie!

Thu, 10 Feb 2005 19:57:21 -0500

I made this up - feels like a hundred years ago!- when I was young,(17), newly married and broke. Something easy to make, filling, always requests for seconds, versatile, the list is endless. This is something I make often for many friends even now. Will freeze, too, if you add the cheese when ready to cook. -- posted by Mexy

Vegetable Pot Pie / Pies With Mashed Potato Crust

Mon, 27 Jun 2005 14:13:28 -0400

I got this recipe out of "The Perfect Potato" and it is a great make ahead and frozen for a main dish or side dish -- posted by Tish

Old-Fashioned Chicken Pot Pie With Sweet Potato Crust

Fri, 15 Jul 2005 09:59:25 -0400

The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through). -- posted by littleturtle

Chicken Pot Pie Filling - Dairy Free

Tue, 26 Jul 2005 23:48:52 -0400

East and yummy chicken pot pie filling. -- posted by Chelle_N

Quick and Easy Empanadas

Fri, 12 Aug 2005 11:10:41 -0400

This is such a simple recipe w/ just a few ingredients I almost always have on hand. It's a quick dinner w/ a green salad. You can double this easily for make ahead lunches. -- posted by startnover

Tasty Tamale Pie

Wed, 19 Oct 2005 20:19:58 -0400

This hearty and delicious meat pie with tamale topping is a long-time family favorite of ours and based upon a versatile recipe from the 1976 Better Homes and Gardens New Cookbook. You may change things up to suit your tastes by making this with or without olives, with or without beans, with added green chiles and/or chopped tomato. For more spice, include some hot pepper-jack cheese or chopped jalapenos. Easy OAMC instructions are included. -- posted by Deb's Recipes

Bacon & Spinach Quiche

Mon, 05 Dec 2005 21:10:52 -0500

A no fail recipe - one that gets rave reviews whenever someone tries it. So easy yet so yummy! Great hot or cold - ideal for school/work lunches. Freezes well. I quadruple the recipe and cook these in bulk to make life easy. These quantities make either 2 family quiches/pies or about 16 small individual ones (I use muffins tins for these). enjoy! -- posted by Sandi - Gold Coast in Oz!

Onion Cheddar Quiche

Fri, 23 Dec 2005 13:44:39 -0500

This is a nice, simple, tasty dish that I have been bringing to potlucks for twenty-five years! I often make several at one time, and freeze the extras. -- posted by Nankie

Turkey in the Bundt (Leftover Turkey)

Sun, 08 Jan 2006 19:15:44 -0500

This tried-and-true recipe is adapted from the makers of Nordic Ware. Simple and flavorful, the milk, eggs and cheese make this bundt casserole moist. Can be served with vegetables of your choice in the center of the rings, and garnished with apple slices, etc. This dish can be "lightened-up" using your favorite ways, and will still retain flavor. To freeze: cook, thaw, remove from pan (or not) then wrap well and freeze. To cook after freezing: thaw completely, then re-heat (covered or wrapped in tin foil) at 350 degrees for 30-40 minutes. If frozen whole, place frozen food in the bundt pan, covered with foil, with the bundt pan in a larger pan of water, and re-heat. -- posted by stgmngrjan

Baked Meatloaf Shepherd's Pie

Mon, 20 Mar 2006 22:36:56 -0500

After doing a search, I couldnt find a decent Shepherds Pie recipe I did find recipes for meatloaf and mashed potato bake, however. And thus, Baked Meatloaf Shepherd Pie was birthed. This recipe is an adaptation of two highly rated recipes, Meatloaf #54257 and Mashed Potato Bake #41344. It is comfort food and a great dish to bring to someone who needs a meal, as it doubles easily, and freezes well. Enjoy! -- posted by Chef #174919

Cajun Dirty Rice & Red Bean Pies

Mon, 05 Jun 2006 16:22:23 -0400

I used to make with chicken gizzards but now it is ground chicken and toned down quite a bit. Kids like refried beans. You can add veges you like and eliminate the ones you don't like. This can be made ahead and frozen. Any type smoked sausage can be used. -- posted by Montana Heart Song

No Bowl Potato Quiche

Tue, 01 Aug 2006 15:06:35 -0400

My Grandma is a FANTASTIC cook, this is just one of her excellent dishes. Very simple. -- posted by Perfect Pixie

Impossibly Easy Use-It-Up Pie (Oamc)

Fri, 11 Aug 2006 22:20:57 -0400

I love the impossibly easy pies. They are so easy to put together and bake up to be delicious. I think they make a fine summer meal, even if you do have to use the oven to make it. This is a basic recipe that you can vary any way you wish, depending on what is in the refrigerator. I used sauteed onions, cooked asparagus and Cheddar cheese (being inspired by Chef Silky's Asparagus Cheddar Quiche.) Cooked meat may be added along with the vegetables, if desired. I'm not positive but I think the recipe comes from "Frozen Assets." -- posted by Lorraine of AZ

Bill's Calzones

Sun, 27 Aug 2006 14:01:19 -0400

This is my husband Bill's own personal calzone recipe. These are delicious to the extreme and great for freezing. Enjoy! -- posted by Recipe Junkie

Trinidad Pepper Quiche

Sun, 08 Oct 2006 23:04:43 -0400

A Caribbean take on a classic. Super quick with less fat and calories than a traditional Quiche Lorraine. The flour mimics the 'body' of the traditional Quiche. The mild, flavourful, Trinidad Capsicum chinense peppers breathe new life into an old favourite. These peppers are a uniquely flavoured habenero with an almost undetectable heat. Locally they go by the name pimento or seasoning peppers. To Trinidadians they are as invaluable as salt. We put them in practically everything we cook. We use them to 'season' meats, and a host of other dishes. Serve with a salad and for those indulgent moments a glass of white wine for dinner, or have a slice for breakfast. I usually make two pies and freeze one for later on in the month.You can use any kind of mild pepper that appeals to your taste and is available to you locally for this recipe. I have also made this using red and green sweet peppers and it's just as delicious. Roasted red peppers would be great too. -- posted by WizzyTheStick

South-Of-The-Border Quiche (Oamc)

Mon, 23 Oct 2006 19:50:45 -0400

This came from Cooking for 2 magazine, one of my first OAMC recipes!! This makes two pies. It's also meat-free, if you're a vegan that eats eggs and milk, this will work for you too. All the stuff I like so I can't wait to try it, since I'm just getting started with OAMC. -- posted by Redneck Epicurean

Mushroom, Herb and Parsnip Pie

Mon, 06 Nov 2006 16:38:51 -0500

This can be frozen once made just be sure not to grill. It will keep for upto 2 months and should be allowed to defrost to room temp before cooking for 40 mins at 180C -- posted by PinkCherryBlossom

Caramelised Onion and Feta Baklava

Sun, 12 Nov 2006 14:29:07 -0500

The Middle eastern baklava is usually sweet. This savoury version is perfect for a formal meal. It can also be made ahead and frozen. To freeze, prepare as far as step 11 cool and freeze. Once frozen remove from tins and wrap in foil for up to 3 months. To cook, place whole pie (foil and all) in a 190C oven for 20 minutes and unwrap for a further 10 minutes. -- posted by PinkCherryBlossom

Beef and Cheese Tamale Pie

Thu, 07 Dec 2006 15:45:21 -0500

This festive casserole is perfect for the holidays. It feeds a crowd and kids love it. This is the next best thing to the traditional tamales. -- posted by Vseward (Chef~V)

Armenian Meat Pies

Sun, 21 Jan 2007 14:18:02 -0500

A flat bread with a spicy meat topping. I've also seen them called Armenian Pizzas. This is a family favorite for years. Not the quickest recipe, but it is easy and very unusual. -- posted by Chef #433668

Artichoke and Broccoli Frittata / Crustless Quiche

Thu, 15 Feb 2007 15:17:23 -0500

A frittata (also known as crustless quiche) is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. This one is not just for breakfast - Try it for lunch or dinner with a salad or steamed veggies. Eat hot or at room temperature - Leftovers can be heated in toaster oven or microwave. I designed this recipe to be gluten-free, using my homemade fresh gluten-free Italian breadcrumbs - But you can use any type of breadcrumbs you like. -- posted by What's Cooking?

Bird's Nest Pie (Oamc)

Fri, 23 Feb 2007 23:16:06 -0500

Modification of Bird's Nest Pie found in Once-a-Month Cooking, removing the egg. Works very well and was a family pleaser. -- posted by David and Kat

Chinese Chicken Pies

Tue, 27 Feb 2007 20:59:44 -0500

I haven't tried this recipe yet but want to save it here and intend to make it in my pie maker. If using in a pie maker I would recommend using short crust pastry for the base and puff pastry for the top. Also I'd probably make with button mushrooms. -- posted by Jewelies

Onion & Cheese Pie

Thu, 03 May 2007 17:26:05 -0400

Savoury pie that can be eaten hot or cold. Makes a quick & easy meal with a salad of your choice. -- posted by jenny butt

The Famous Aussie Meat Pie

Mon, 28 May 2007 20:46:59 -0400

I had these when I was last in Australia - just north of Sydney in a place called Parramatta......there was a bakery which specialised in making these; they baked them at least three times a day.....my idea of what they should be like! Simple, no frills - a great meat pie! Traditionally topped with lashings of tomato sauce! -- posted by French Tart

Grecian Quiche

Fri, 01 Jun 2007 22:59:08 -0400

This is adapted from my low carb cookbook. Im posting this for ZWT3. -- posted by dicentra

OAMC Easy Chicken Pot Pie

Mon, 09 Jul 2007 23:26:22 -0400

I got this recipe from the back of a soup can and it couldn't be easier. Since I do OAMC, I make the filling in advance and freeze it. When I am ready to bake it, I thaw it out and add the crust. -- posted by FCR Gal

Sausage Sweet Pepper Quiche

Fri, 03 Aug 2007 13:10:06 -0400

This is my favorite way of making quiche. It is a combination of how I like my scrambled eggs and how I like quiche. I rarely salt anything if using a processed meat (very salty already), so of course add salt if desired. -- posted by Chef #371785

Meaty Moussaka

Sun, 19 Aug 2007 23:50:59 -0400

From Every Day with Rachael Ray. September 2007. I think this could be done OAMC. -- posted by dicentra

Carbonara Quiche

Mon, 10 Sep 2007 22:23:16 -0400

A rich special occasion dish. Good use for leftover chicken or turkey. As with all quiches, freezer friendly. -- posted by JillAZ

Zucchini Florentine

Wed, 12 Sep 2007 22:11:46 -0400

This is sort of a crustless quiche. -- posted by dicentra

Chicken Noodle Tetrazzini - a Little Healthier

Thu, 20 Sep 2007 12:18:05 -0400

Keep all the traditional goodness of chicken tetrazzini yet whittle out some of the fat and calories. A great kid-friendly, weeknight meal to use up leftover chicken or a rotisserie chicken from the deli. If you're not watching fat intake, feel free to use full-fat ingredients. -- posted by SusieQusie

Traditional English Cottage Pie With Cheese and Leek Topping

Mon, 08 Oct 2007 22:43:11 -0400

Cottage pie, like its opposite lamb number, Shepherd's pie, was the ingenious idea of housewives many years ago, in order to create another warm and comforting meal usually from the Sunday Lunch left-overs! Cooked beef or lamb were diced or shredded and sometimes the vegetables were added to the meat mixture - such as peas or carrots. This recipe uses raw minced beef, but you could use minced cooked beef if you wish, I have added it as an alternative. The leeks were always added to the mashed potato topping when I was growing up - it was another way of utilising the leftovers! A bit like a Bubble and Squeak topping. I am not a lover of peas being added in my Cottage Pie, so I have suggested them as an option - I always prefer carrots as the vegetable to be added. Try to use mature Farmhouse Cheddar cheese for the topping - a little goes a long way, as it is so strong in flavour. The cheese is very luxurious, but takes this simple and comforting pie to a higher taste level, in my humble opinion! Serve bubbling hot straight from the oven with steamed cabbage, carrots or any seasonal vegetables and a jug of gravy. -- posted by French Tart

Southern Chicken Pie

Wed, 17 Oct 2007 23:37:33 -0400

In 2005 I moved to a little town called Advance, NC. While living there many of the churches would sell something called "Chicken Pies". I had heard of Chicken Pot Pies, but Chicken Pies? They are delicious and are just what the title says. Chicken Pie - that's it. I found this recipe on about.com. -- posted by Tadow

Hearty Lasagna - Ww Core

Sat, 27 Oct 2007 17:55:34 -0400

I came up with this when searching for a lasagna recipe that would fit the WW Core plan, but that would have plenty of flavor. Use any kind of spaghetti sauce that is Core, there are several organics that are good. I also have a recipe for Core spaghetti sauce if you want to make it from scratch. Freeze the leftovers in individual containers for great make-ahead meals. -- posted by CoreChick

Little Jack Horner's Christmas Chicken, Fruit and Stuffing Pie!

Tue, 27 Nov 2007 17:22:51 -0500

This beautiful layered pie combines all my favourite Christmas flavours - chestnuts, cranberries, dried apricots, chicken, pork sausagemeat and bacon - all encased in a crispy and crumbly pastry case; it is a firm favourite in our house EVERY year! Not only that, but this pie is actually better if made ahead of time - it can be eaten warm or cold and is excellent for buffets and light suppers. It also freezes very well, once cooked. The filling is very similar to an English Pork Pie, a fruity stuffing mixture layered with chicken fillets. Although it is essentially a pie for the winter festive season - I see no reason why it cannot be made all year around - I often make it to take on picnics in the spring and summer. You can adjust the filling to suit your own tastes and requirements, but I think that the chicken, bacon, apricots, cranberries and chestnuts are essential for the delicious and unique flavour this pie has! N.B. Please try to use high meat content sausages or sausagemeat - it makes all the difference to the taste, plus cheaper sausages have lots of fat and bread added! Where the name came from - an old Nursery Rhyme: "Little Jack Horner sat in a corner, eating his Christmas Pie - he put in his thumb and pulled out a plumb, and said what a good boy am I"!!! I JUST had to name it after him, even though there are NO plumbs in this pie! (The original recipe was in a 2005 BBC Good Food magazine; this is my much amended version of that original recipe.) -- posted by French Tart

Christmas Meat Pie - Cook Ahead and Freeze

Thu, 29 Nov 2007 16:48:02 -0500

Found on the BBC Good Food site.Made this for the family at Christmas and everyone LOVED it! I'm not going to wait 12 months before making another (minus the holly leaves!) The time stated excludes cooling. -- posted by Tina and Dave

Turkey, Vegetable and Roast Potato Pie

Wed, 16 Jan 2008 01:54:29 -0500

This delicious pie is always a huge hit with our family. This comforting casserole pie is filled with vegies and turkey in a creamy mustard sauce which is complemented by the cheesey crisp potato topping. Its perfect to make if you have any leftover turkey and roast potatoes from Christmas day or dinner the previous night. I got this recipe from a "Christmas leftovers" special in a magazine and have adapted it to my family's likings. You could also use leftover ham or chicken in place of the turkey. -- posted by Brittney_xo

Tourtiere Turnovers

Wed, 16 Jan 2008 17:35:25 -0500

A French Canadian holiday tradition gets a cocktail party makeover. Serve with Chili Sauce as a cocktail or serve hot with a pork or beef gravy for dinner. Makes 40 plus cocktails. Per piece:about 95 cal,3g pro,6g total fat(3g sat.fat),7g carb,trace fibre,25mg chol,130mg sodium,%RDI: 1% calcium,4% iron,2% vit A,9% folate. Recipe taken from Canadian Living Holiday Baking Fall 2006. Well worth the effort. I've made these many times and have always recieved great reviews. -- posted by Chef #642925 Gertrude from the Granite Planet

Savory Ham-And-Swiss Breakfast Pie

Tue, 22 Jan 2008 23:42:19 -0500

Great for Breakfast, Lunch or Dinner. Enjoy from Southern Living OMAC directions included. -- posted by LMillerRN

Sun-Dried Tomato, Feta and Olive Quiche

Fri, 25 Jan 2008 19:27:28 -0500

This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own. -- posted by Brittney_xo

Calzones With Sun-Dried Tomatoes and Garlic

Tue, 29 Jan 2008 16:29:49 -0500

This OAMC recipe was originally seen in the Vegetarian Times Complete Cookbook. -- posted by vigilant20

Creamy Chicken and Garlic Picnic Pasties-Parcels With Boursin

Wed, 05 Mar 2008 18:46:10 -0500

Delectable litle pasties or pastry parcels filled with tender chunks of chicken breast and French Boursin cream Cheese, delicious! These are so easy to make, as they use cooked chicken breast, making them very handy for any leftovers you might have. France meets England in these pastry parcels, I have taken the idea of a traditional pasty, then added a little French touch with the Boursin cheese, thus dispensing with any need to make a white sauce to bind the chicken! Great for lunch boxes, picnics, lunch, supper or a light meals or snacks.NB: (I would not advise re-heating these, as the chicken has already been cooked twice before - they are just as delicious warm or cold.) -- posted by French Tart

Mrs Miggin's Pie Shoppe - Old English Bacon and Egg Pie!

Wed, 05 Mar 2008 18:52:34 -0500

This is such an easy and simple recipe to make, and yet the result is full of flavour, tasty and a real British classic. You will find this pie on the menu in Britain for lunch, afternoon tea, supper, as a snack, for a picnic, in a lunch box and I am also suggesting this recipe would be great for Brunch as well! This is another slightly adapted classic recipe from my trusty Be-Ro Flour cookbook. This can be made ahead and freezes beautifully - defrost overnight, on a cooling rack so the pastry does not get soggy! Please note, this has no spices in it - although I have suggested optional dried herbs. It is a classic, simple British recipe, where good free range eggs and dry cure bacon are the leading lights, along with crisp, shortcrust pastry! Who is Mrs Miggins? She runs that famous Olde English Pie Shoppe in Black Adder - I love that programme! NB: I note that one reviewer had never seen an Egg and Bacon Pie in any cafe or restaurant since living in the UK! By menu, I was also including the family's "home" menu; where I come from in England, it is very poplular on ALL cafe and tea room menus...........I understand food is very regional, even in a small country like the UK, and although it may not feature much in Manchester, it is a common and exceedingly popular every-day meal in most parts of the rest of the country. Great for a mid-week meal for all the family, cheap and cheerful! -- posted by French Tart

Quiche in a Bag (Oamc-Freezer Cooking)

Wed, 05 Mar 2008 23:55:15 -0500

This is one of my favorite monthly freezer cooking recipes. So easy and cooks up perfectly every time. It's from the Freezer Cooking Manual, but I tweaked it a little. Can be done in endless variations. My favorite combo is chicken, bacon and spinach with swiss cheese. Also great as a vegetarian meal- just skip the meat and add extra veggies. -- posted by Whatscooking?

Old English Posh Picnic Raised Chicken and Ham Pie

Wed, 19 Mar 2008 01:25:27 -0400

I will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational "posh" English raised pie then this is the recipe for you! Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries. The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of "coffer" paste that was used to encase and protect meat whilst it cooked centuries ago the pies then being called coffyns! The pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds - the technique is known as "hand raised" and pies made this way are called "raised pies". The pastry is easy to make, but MUST be kept warm whilst you are using it - I keep mine warm over a pan of simmering water. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. (Preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set.) -- posted by French Tart

Illegal Pot Pie

Mon, 24 Mar 2008 15:33:14 -0400

I call this recipe 'Illegal Pot Pie' because it is such a cheat recipe that it should be illegal. It came about the other night when I was hungry for something and looked in the cabinet and saw a can of Campbells Chunky Turkey Pot Pie Soup. I then remembered that I had a pie crust in the refrigerator! I am a fan of double crusted pot pies, but you can certainly use the top crust only. You can also use any soup you would like as long as it a thick, chunky soup with some substance. OAMC friendly! -- posted by Humble Bee

Shepherd's Pie (Oamc)

Tue, 25 Mar 2008 02:43:37 -0400

Wonderful comfort food on cold nights. A common dish in New England. Makes a good potluck dish too. Recipe makes 3 seperate pies. -- posted by Chef Buggsy Mate

Effie Pearl's Pie Crust

Fri, 11 Apr 2008 00:28:05 -0400

Courtesy of Effie Pearl Campbell (the great-grandmother of the columnist of the KC Star). Sounds easy....gotta try it! -- posted by Vanessa7

Easy Chicken Pot Pie

Wed, 07 May 2008 16:32:32 -0400

This is a quick and extremely simple recipe for chicken pot pie. It can't get any easier than this! -- posted by Justgettin'started

A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Wed, 14 May 2008 18:57:12 -0400

This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.) -- posted by French Tart

Cottage Pie OAMC

Sun, 27 Jul 2008 03:18:53 -0400

Another recipe from "Don't Panic- Dinner's in the Freezer"- with some alterations. The original recipe calls for cheese sprinkled on top and canned veggies. I have always made it without cheese and never missed it- it is very flavorful. I like to use frozen veggies rather than canned whenever possible. I have used frozen corn, and frozen veggie medley but prefer peas in this recipe. This can be made as a large casserole or as individual pot pies. -- posted by sarahbeier

Pink Ricotta Skillet Pie

Sun, 03 Aug 2008 19:29:12 -0400

This experiment grew out of a neighbor's gift of excess ricotta from cooking for our block party. The tomato and extra spice adds a nice kick to the custard. I'd also like to play with the spice mixture when I make this again. I think you could eliminate the heat and add a bunch of dried or fresh herbs. This could also be made in a pie or quiche crust, but I like the simplicity and ease of cleanup of baking in the skillet. This is also a good recipe to double - bake one in the skillet and put the other filling in a pie shell and freeze. -- posted by Tannic

Spinach Triangles for the Freezer

Mon, 06 Oct 2008 22:51:00 -0400

These are great for the freezer, so the time is well used. If you're not familiar with phyllo dough, you'll get the knack quickly with this recipe. Follow the rules on the package, defrost in the fridge for a couple of days, keep dough covered when not in use. There are 20 sheets in the package --I cut the package in half, and put one back in the freezer. When defrosted, I run my knife through all layers lengthwise through the centre. That way I have enough to make 40 triangles. Enjoy! :) -- posted by slb2008

Morton Family Strata (From "the Family Stone" Movie)

Wed, 08 Oct 2008 15:52:42 -0400

Meredith Morton (played by Sarah Jessica Parker) prepares this strata for the eccentric Stone family in the movie "The Family Stone." If you have seen the movie, you undoubtedly remember the scene where this strata is dropped all over the kitchen floor! This recipe is from the DVD "special features." -- posted by D. Todd Miller

Cottage Pie With Hidden Veggies

Mon, 17 Nov 2008 20:22:12 -0500

A hearty, warming cottage pie recipe, perfect for a cold winters night. The ultimate comfort food, with the added benefit of sneaky hidden fresh veggies for those who find it difficult to persuade their kids to eat their quota. Ideal served alone or with a side of fresh green veggies. This recipe also offers the possibility of plenty of substitutions if you don't have just what the recipe calls for - I often use turkey mince as a healthier alternative to beef. -- posted by Balmain Gal

Ground Beef and Mushroom Calzones

Fri, 19 Dec 2008 00:30:39 -0500

These calzones aren't your typical calzone as they don't have any marinara. They are a recipe from my mother-in-law that she made DH as a kid. I love them and they always make enough to freeze and reheat later! Enjoy! -- posted by PortlandChick

Italian Cheese Pie

Tue, 20 Jan 2009 23:22:57 -0500

This recipe can serve as a main dish or an appetizer cut into small pieces. For the meat and cheese, buy it in 1/4 inch slices and then dice it into smaller pieces. You can freeze any extra pies you make. This pie is delicious cold, but it's better warm. -- posted by Lainey6605

Bell Pepper & Onion Quiche

Wed, 21 Jan 2009 00:20:44 -0500

I found a similar recipe online and omitted a few ingredients for my liking. I found this recipe to be so quick and easy, not to mention tasty. -- posted by nikicham

French Canadian Tourtiere

Fri, 13 Feb 2009 00:36:32 -0500

There are almost as many recipes for this traditional French Canadian meat pie as there are French Canadians. I come by this one honestly as my father is of francophone heritage - his ancestors settled in Quebec back in the 1600s. Our family tradition is to serve this on Christmas Eve with beef gravy and petite pois (tiny sweet peas). -- posted by shopkeepervicki

Braised Beef & Roasted Garlic Pie

Sun, 22 Feb 2009 15:54:36 -0500

Braised beef and roasted garlic pie makes for sophisticated comfort food. To prepare ahead, assemble the pie and freeze for up to a month, or refrigerate for up to 2 days. -- posted by English_Rose

Beef Bourguignon Cottage Pie (Oamc)

Sun, 22 Feb 2009 15:56:39 -0500

A hearty meal for all the family, by Gary Rhodes. You can prepare it up to a month in advance. -- posted by English_Rose

Curried Eggplant & Potato Pie

Sun, 01 Mar 2009 18:03:01 -0500

A low-fat veggie pie, high in taste. -- posted by English_Rose

Mary's Creamy Tomato Spaghetti Pie

Tue, 02 Jun 2009 16:48:54 -0400

Creamy tomato sauce makes this recipe stand out from the others. -- posted by MOM of 3 under 3 Chef #369452

Dad's Frito Pie

Mon, 19 Oct 2009 20:47:22 -0400

dad made this dish alot for us growing up. it's easy, cheap comfort food at it's best -- posted by GingerlyJ

V's Simple Savory Mexican Quiche

Sun, 08 Nov 2009 08:42:45 -0500

This quiche is beautiful & delish! If you crave something savory for breakfast try my simple quiche. These are ingredients I always have on hand and can whip this up a head of time or in the morning. Measurements can be altered to taste. If you like spicy, savory add more, if not, add less. The salsa gives this quiche a nice kick and the flavors of cilantro, sausage and potatoes add to the taste and textures. This is a family favorite in my house. Great for overnight company as it feeds alot. Serve with sliced avocado, sour cream or salsa on the side. -- posted by Vseward (Chef~V)

Tourtiere Du Quebec (French-Canadian Meat Pie)

Thu, 03 Dec 2009 13:51:35 -0500

I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious. -- posted by French Canadian Chef

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Shepherd Pie

Tue, 05 Jan 2010 11:28:58 -0500

Thick Rich Hearty Goodness -- posted by Ruth Tisdale

Leftover Turkey and Leek Pot Pie With Instant Gravy

Fri, 08 Jan 2010 06:03:53 -0500

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. Its not a pretty-boy pie; its a proper, old-school pie that everyone will be over the moon to see on the table. Im putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people! -- posted by French Tart

Anastasia's Tyropita (Cheese Pie)

Wed, 13 Jan 2010 18:34:18 -0500

This cheese pie comes from the chef of the restaurant The Shade (I Dhrosia) on the square of Vyzitsa on Mount Pelion. Her name is Anastasia and she was born in Cyprus. She thinks of it as a Cypriot dish. It has some similarity with a recipe posted some time ago by Heather Feather ('Virginia's Tyropita'). In any case it is delicious. The recipe makes quite a lot of pie. You can reduce it all proportionally. -- posted by (Bruce) Tony Hubbard

Shawarma Spiced Shepherds Cottage Pie

Mon, 18 Jan 2010 01:46:44 -0500

I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas, green beans and carrots. -- posted by Banriona Aeval