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Layers of tortillas, melty cheese and chicken combine with Santa Fe-inspired PHILADELPHIA Cooking Creme, sending your taste buds on a quick trip down Route 66.
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This recipe is by Emily Weinstein and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These roasted Brussels sprouts topped with Parmesan cheese and lemon are sweet and tender on the inside and crispy on the outside.
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Use this spice mixture featuring smoked paprika, oregano, and cumin to bring loads of flavor to steaks for grilling this summer.
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These savory treats are sure to be the hit of the party!
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Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.
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Blood oranges are only in season a few times a year, so take advantage by making a beautiful, flavorful, and simple salad.
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The Swiss and Cheddar cheese in this dish is an excellent combination. This is great for a brunch or holiday breakfast. My mother used to make this every year for Christmas brunch.
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This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.
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Hunker down with this Low Country chicken, sausage, and rice stew. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.
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Impress your guests with rice pudding-inspired creme brulee with a splash of red from raspberries baked into the gourmet custard.
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Soft chocolaty drop cookies made with zucchini.