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A recipe that has all the flavors of pepperoni pizza in a cheesy dip topped with melted mozzarella and served with toasted breadsticks for dipping.
cooking.nytimes.com
A hearty bean soup does not always require hours on the stove Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish You can save even more time by tackling some prep while starting to sauté the soup.
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Get Chile con Queso Recipe from Food Network
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With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.
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This recipe for stuffed peppers is vegetarian-friendly, as the filling is a cheesy mixture of rice, beans, and tomatoes.
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Get Baked Spaghetti Recipe from Food Network
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Broccoli and spiralized zucchini noodles, or zoodles, give this tasty vegetarian casserole a fun texture in this easy vegetable bake recipe.
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The classic flavors you love, paired with pasta. Opa!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vegetarian and kid-friendly, this recipe for stuffed zucchini calls for mushrooms, olives, pineapple salsa, tomatoes, and corn.
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Get Provencale Tomato Potato Stew Recipe from Food Network
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Chicken breasts are simmered with marinara sauce in a slow cooker, then topped with mozzarella and Parmesan cheese in this simple recipe.