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Want to make Buffalo chicken dip and all you have is frozen chicken? No stress: just cook the frozen chicken breasts in a pressure cooker.
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Adding limes to this salad gives it a distinctly tart flavor, but feel free to leave them out and use more oranges or grapefruit instead.
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This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
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Asparagus and diced ham dress up this springtime fettuccine Alfredo.
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Swiss cheese and imitation crabmeat flavor the filling in a rich-tasting but surprisingly budget-friendly quiche.
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Fresh shiitake mushrooms, sauteed in garlic and onion, is simmered in a reduction of wine, stock and cream, then tossed with delicate strands of angel hair pasta and served with a dusting of Parmesan and parsley.
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This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
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This three cheese mac and cheese with panko bread crumb topping is creamy, crispy, gooey, and gloriously cheesy.
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This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich.
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Serve this creamy cheese and crab spread on crackers, or use it as a dip for breadsticks and veggies. You can also use shrimp instead of the crab.
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Strawberries dipped in sweetened cream cheese and colored sugar for an easy, sparkly snack.
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Great for summertime grilling, this flatbread is cooked on a gas grill with juicy marinated steak, bell peppers, sour cream, and salsa.