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Chef John's savory flatbread is made with prepared pizza dough topped with caramelized onions, feta cheese, and pumpkin seeds.
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Get Italian Bread and Cabbage Soup with Sage Butter Recipe from Food Network
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The portobello mushrooms in this vegetarian recipe are stuffed with the caramelized onions, croutons, and Gruyère cheese found in French onion soup.
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The height of convenience, this enchiladas recipe combines canned chicken, soup and chiles with processed cheese for the one of the quickest suppers you can make.
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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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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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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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For those evenings when you just need some comfort food, this creamy casserole will hit the spot. Sour cream, cream of celery soup, cheese and milk meld with hash brown potatoes, onion and pork chops to make an easy, satisfying meal.
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Need a great dish in a hurry?  Try this savory skillet dish brimming with hot cooked pasta, broccoli, seasoned sausage, and a creamy broccoli cheese sauce.
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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!