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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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Start the morning off right by eating these egg salad English muffins with a spicy kick!
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Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
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These teriyaki chicken quesadillas with 2 kinds of cheese, habanero chile, and wasabi are an intense fusion of Japanese and Mexican flavors.
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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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In Chef John's recipe for simple scallop gratin, fresh scallops, creme fraiche, and tarragon are the secret ingredients.
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Potato leek soup filled with Colby-Monterey Jack cheese is sure to become a weeknight favorite in your family this fall and winter!
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An Italian-esque cheese spread with clean, simple flavors.
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A pasta dish with Oysters from a jar that is the only way I do oysters...in a macaroni and cheese casserole.
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Blintzes make a traditional Shavuot holiday breakfast or dessert; these thin rolled pancakes are filled with cheese, raisins, and lemon peel.
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Awe your friends with this Southwestern-style cheese ball!