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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.
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The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.
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Green peas add color and sweetness to this rich and creamy pasta dinner with the smoky flavors of bacon and ham.
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Grits leave the breakfast table in this no-fuss, impressive side.
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Mashed sweet potatoes are mixed with goat cheese, butter, sage, and paprika for a savory twist on the traditional Thanksgiving side dish.
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An easy baked tortellini recipe with Swiss chard, mushrooms, and mozzarella.
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This cheesy spinach lasagna with fresh basil pesto is a great recipe for using up leftover cooked chicken and sure to be a crowd-pleaser.
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These fantastic portobello mushrooms are stuffed with a seasoned turkey sausage and cream cheese mixture. Even those who don't usually like mushrooms will love these!
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Get Eggplant Ricotta Bites Recipe from Food Network
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Savory bites of quinoa, eggs, zucchini, cheese, and ham are equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.
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Classic recipe for a crispy batter-dipped grilled ham and cheese sandwich.