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This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Goat Cheese Quiche Recipe from Food Network
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Pie dough takes the place of the bun in this nifty recipe. First, the dough is patted into the pie tin. The savory filling is a mix of ground beef, onion, garlic, cheese, milk, pickle juice, and a bit of flour. The pie is then baked in a hot oven and more cheese is sprinkled over the top as it bakes.
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Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.
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Cauliflower, potatoes, and peas baked in a creamy curry and cheese sauce describes this recipe.
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This is an easy ham and cheese quiche that can be made ahead of time. Directions for freezing are included in the recipe.
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This refreshing summer salad with apples, pears, cheese, and nuts is tossed with a zippy poppy seed dressing.
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These shells stuffed with a spicy, cheesy seafood mixture are extremely fast, easy and very tasty.
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"If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread."
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A Swiss cheese, spinach and mushroom layer is topped with a thick egg mixture, a layer of ham and a sprinkling of Cheddar. This robust pie is tucked into an oven and baked for an hour. It 's perfect for lunch or brunch.
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Tofu and milk are blended, then baked with spinach, garlic, onion, Cheddar and Swiss cheeses. Soy milk and cheeses may be substituted to make a veggie quiche.
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This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream.