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Classic breakfast favorites come together in this layered hash brown casserole with eggs, cheese, and sausage.
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Tender, flaky dough surrounds a cheesy filling of ground beef and broccoli in an easy version of beef Wellington.
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Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!
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This version of pesto uses pecans in place of pine nuts and Swiss chard in addition to basil.
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Chicken is breaded with a Parmesan-paprika coating and baked until golden and crispy in this easy recipe. This unique combination of ingredients makes a fantastic dish that all your family will love.
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Often, youll see pinwheels stuffed with any number of ingredients, but mine relies on a simple spiced cream cheese.
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Cooked and grated potatoes are layered in a baking dish with a yummy spice concoction, a layer of sour cream and milk, and then cheese. The layers are repeated one more time and baked. Potato heaven.
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An amazing baked pasta dish combining a meat sauce and a cream sauce with a cheesy top.
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Cauliflower and Cheddar cheese create a gluten-free, keto-friendly crust to hold chicken breast, bacon, and vegetables in the style of a pot pie.
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Get Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto Recipe from Food Network
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Get Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad Recipe from Food Network
cooking.nytimes.com
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”