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Hearty quinoa, vegetables, and feta cheese stand in for the cream and seafood in this healthy vegetarian soup recipe.
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Kids love these quick and easy kitty cat sandwiches made with cream cheese, carrot sticks, and pineapple that are a great after-school snack.
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Toasty focaccia topped with crisp Margherita® Pepperoni slices, melted Provolone cheese and fresh arugula, all drizzled with a rich sun-dried tomato olio.
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Tangy and tasty - this creamy shrimp dip with peppers, tomato and cheese is sure to be the best tasting dip at any party. Serve with your favorite crackers or tortilla chips.
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This open-faced turkey sandwich with bacon and tomato is covered with a creamy Parmesan cheese sauce and broiled until bubbly. The recipe originally came from the Brown Hotel in Louisville.
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A crisp salad featuring romaine lettuce, tomatoes, and Cheddar cheese is tossed with a delightful avocado dressing.
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This classic Italian-American comfort food works with any kind of sausage, but Chef John prefers the fennel and anise flavors of sweet Italian sausage with the beans.
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A spicy light green sauce fragrant with cilantro. Refreshing.
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This unique spaghetti dish is made risotto style: toasting the pasta to a delicious nut-brown and adding flavorful broth in increments.
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Rich and creamy baked blueberry French toast with a special blueberry sauce.
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This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.