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"An easy recipe from a copycat site posted in response to a recipe request. Cooking time is approximate."

Ingredients: non-fat powdered milk, dry yeast...

"A wonderful and very French summer tart, even though all of that French mustard sounds suspicious, it changes taste when it is cooked. It serves a lot of people as a snack, or as a first course"

Ingredients: French mustard, herbes de provence...

"Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own. It makes a "Delish" Italian meal. Prep and cook times are estimates since I haven't made it in awhile. Been on diets...Poor us!!"

Ingredients: pepper, dried basil...

"adapted from Hometown Cooking."

Ingredients: double crust pie crusts, dried basil...

"Tomatoes are my favorite food. When I discovered this recipe, I had to apologize to my grandmother. My whole life, I have baked only my grandmother's pie crust. But, adding an egg yolk really changes the consistancy. This recipe is a savory Provencal tart that I found in the New York Times (9.3.03). Prep and Cook time do not include 30 Chill time...."

Ingredients: Dijon mustard, dried thyme...

Ingredients: pastry for a double-crust 9-inch pie, ground allspice...

"A recipe which Huey (Aussie chef Iain Hewitson) classifies as GOOD OLD AUSSIE TUCKER, which means the recipe's origins are Anglo-Saxon (i.e. pre-European culinary influences). In posting this recipe, I have "converted" Huey's "a generous slurp of Worcestershire sauce" to 2-3 tablespoons of worcestershire sauce. Be guided..."

Ingredients: cooking spray, fresh ground pepper...

"From Fleischmann's."

Ingredients: cooking spray, fast rising yeast...

"Adapted from a recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week', and posted for the 2005 Zaar World Tour. The pastry used in this recipe has been posted separately: Rich Shortcrust Pastry."

Ingredients: olive oil, garlic cloves...

"from “Vegetarian Times Cooks Mediterranean”"

Ingredients: Spanish onions, fresh ground black pepper...

"This recipe is from Gourmet Magazine (May 1995). It is relatively simple and makes a beautiful looking and delicious savoury pie. You can use the Butter Pastry Dough (Gourmet Magazine) or, to save time, a prepared pie crust.
You can omit the olives if you prefer."

Ingredients: pastry dough, nicoise olives...

"You could also use low-fat or fat-free mayo and cheese."

Ingredients: chives, green onions...

"I know-LONG title, but my family loves it, and it was really quick to make."

Ingredients: eggs, evaporated milk...

"Found this recipe from Cabot Cheese in a Southern Living magazine. I've made only slight changes. This is a great brunch or lunch dish. Great summer flavors. You will need pie weights for this recipe (dry rice or beans work perfectly)."

Ingredients: fresh herbs, refrigerated pie crusts...