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This is a really easy sauce to serve over ice cream, cheesecake, or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.
Ingredients: sugar, brandy, cornstarch, water
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This open-faced turkey sandwich with bacon and tomato is covered with a creamy Parmesan cheese sauce and broiled until bubbly. The recipe originally came from the Brown Hotel in Louisville.
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New York cheesecake’s Greek cousin.
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Cinnamon-raisin bread griddled with mild fresh cheese and sliced bananas.
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At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.
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This creamy dip with two kinds of cheese, a hint of garlic, and your favorite beer makes a classic crowd-pleaser served with Snack Factory® Pretzel Crisps®.
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This delicious and satisfying Puerto Rican stew with corned beef, corn, and potatoes is an easy, family-friendly dinner for a weeknight.
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Rich, cheesy topping goes perfectly with mild flavored halibut.
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This is probably the best baked bean recipe that I have come across. Three kinds of beans are baked with ground round and bacon. I use a 5 quart casserole dish.
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Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
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Grilled corn and poblano chile peppers are tossed with avocado and red onion in a quick lime and chipotle dressing in this tasty summer salad.
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Kale, artichoke, and pancetta salad is topped with pecorino cheese for a quick and easy salad perfect as a side dish for dinner parties.