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White corn, green beans and Colby cheese are the stars of this flavorful casserole topped with a crunchy mixture of almonds and buttery round crackers. The recipe uses canned vegetables, but fresh may be substituted.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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The mellow sweetness of sherry elevates this creamed chicken, cheese and crouton casserole to company status.
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Melty cheese, briny olive tapenade, sliced turkey, and crunchy bread make this sandwich a fancy grilled cheese.
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Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.
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Get Peach Cobbler Ice Cream Cake Recipe from Food Network
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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.
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This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!
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My family loves this recipe and begs me to make it every Thanksgiving and Christmas. Oysters are baked in a cream sauce topped with a cracker crumb topping. Serve it with turkey, ham, duck or goose - it tastes great with any type of holiday meal. If you like green pepper, you may want to add 1/4 cup to this dish.
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Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.
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Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.