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This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chopped salad mixes arugula, Belgian endive and radicchio with the magical combo of pine nuts and Parmesan, tossed in a mustard and oregano vinaigrette.
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A mini quiche recipe with bacon, leeks, and sharp cheddar cheese, baked in flaky puff-pastry crusts.
cooking.nytimes.com
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes She tops the pierogies with bacon as a treat
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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
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Mini quiches filled with Cheddar and Swiss cheese, instant potatoes, and sausage for a hearty, on-the-go meal.
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Get Steaks and Stilton Sauce Recipe from Food Network
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Mini buffalo chicken sandwiches will be a welcome addition to your next cook-out.
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When you think of stuffed peppers, you usually are thinking of bell peppers. This recipe fills poblano peppers with chorizo, rice, and taco sauce for a spicier version of a classic dish.
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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These chicken breasts are stuffed with a mixture of sharp Cheddar cheese, broccoli, and rice, and may just remind you of a deliciously, cheesy bowl of broccoli and cheese soup.
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A heavenly coating for any cake. Whipped cream is gently folded into sweetened cream cheese.