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In this easy snack recipe, lots of grated Pecorino Romano cheese is tossed with popcorn that's been coated with butter and seasoned with red pepper flakes.
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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Use a mortar and pestle to make authentic pesto Genoese, a smooth paste of basil, garlic, Italian cheeses, and extra-virgin olive oil.
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Three different types of cheese are sandwiched between buttery garlic bread in this variation on a grilled cheese.
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This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself!
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese.
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Get Butternut Squash Lasagna Recipe from Food Network
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Get Spinach and Cheddar Souffle Recipe from Food Network
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This easy pasta recipe has a pesto made of spinach, pine nuts, and Parmesan cheese that's tossed with fusilli pasta.
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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
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Frozen vegetables, pasta, and coconut oil are combined to create this quick and easy dinner that is a fresh twist on pasta tossed in oil.