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A classic creamy mushroom-potato gratin recipe.
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Sheets of phyllo dough are buttered and stacked to make a crispy crust for this blueberry-filled cheesecake. After baking, it's brushed with strawberry jelly and decorated with blueberries in a star pattern.
cooking.nytimes.com
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread The recipe is adapted from "The Cooking of Vienna's Empire," Mr Wechsberg's 1968 entry in the Time-Life Foods of the World series
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This is somewhat like a quiche. The crust consists of Cheddar cheese, which is delicious. A must try.
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This quick-and-easy Doritos® chicken cheese casserole is a guaranteed kid- and crowd-pleaser.
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Tender cooked broccoli floret, crawfish and cheddar cheese are gently stirred into this creole seasoned soup made with condensed cream of mushroom and celery soups.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Deep Dish Apple Pie! This extra thick, mile-high apple pie has a buttery crust double stacked with apples.
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A little bite of heaven! Try topping with strawberry or blueberry pie filling.
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A fun orange monster face cupcakes recipe.
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This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.
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With a stovetop pressure cooker, this authentic Italian risotto with porcini mushrooms will be ready after just 4 minutes of cooking!