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cooking.nytimes.com
Getting supper on the table quickly makes you feel efficient Baking a batch of soft dinner rolls makes you feel cozily competent This may be an unfashionable virtue, but it is also a deeply satisfying one.
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Parmesan encrusted pine nuts are a quick and easy salad topper that will wow the whole family.
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These enchiladas are filled with Cheddar cheese, onion, olives and mushrooms. Use any cheese and vegetables you prefer, and use Creole-style seasoning to taste.
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What could make mac & cheese even better? Taking it on a southwestern spin with roasted green chiles, corn, and jack cheese!
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Get a little salty with your hot chocolate.
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Fresh pasta filled with ricotta cheese, cream cheese, mozzarella cheese, and provolone cheese is drizzled with marinara sauce and finished with a pesto-Alfredo cream sauce.
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This simple side dish is essentially slices of eggplant topped with feta cheese and fresh basil.
Ingredients: eggplant, feta cheese, basil
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Cream cheese, deli beef, green onions and a dash of hot pepper sauce -- mold, refrigerate and serve.
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Recipe for Tomato Soup with Toasted Cheese Croutons, as seen in the February 2001 issue of O, The Oprah Magazine.
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This melty sandwich, made with peanut butter, bacon, and American cheese, is fit for The King.
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Bacon joins forces with rice, beans, and tortillas creating a delicious duo: bacon tacos!
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Pizza crust is topped with American cheese, sirloin, mushrooms, bell pepper, and onion in this easy Philly cheese steak pizza recipe.