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Nutmeg, ground cloves, garlic, and red wine give this lentil tomato soup a heady aroma and a slight Mediterranean flair. It freezes well, so make a double-batch!
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Get Mushroom and Brie Soup Recipe from Food Network
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Shredded turkey in a tomato-based soup is jazzed up with herbs and spices for a rich and warming alternative to leftover turkey sandwiches.
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This is a very rich cake and it sells great at bake sales, as well as my little restaurant. When baked, the cherries go under and the cheese rises to the top.
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A recipe for rich, creamy, New York–style cheesecake that's great on its own or topped with honey-soaked kiwi.
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Beefy French onion soup is made in the slow cooker, then topped with the traditional slice of toasted French bread and a savory mixture of four cheeses, then broiled until browned and bubbling. It's fun to let people assemble their own bowls, too.
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This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.
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With a stovetop pressure cooker, this authentic Italian risotto with porcini mushrooms will be ready after just 4 minutes of cooking!
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Scalloped potatoes with ham, made with a creamy Alfredo sauce, will be the hit of the dinner party or a nice addition to Easter brunch.
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Crispy chicken tenders are topped with Buffalo sauce and mozzarella cheese for a quick and easy skillet dinner sure to be a family favorite.
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This cornbread is spiked with fresh jalapeno pepper for a kickin' version of an American favorite quick bread.
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Fresh, creamy ricotta cheese is easy to make at home from ingredients you can find in any grocery store. Use it in pastas, as a spread, or in any recipe that calls for ricotta. It's also a great breakfast treat with fresh fruit.