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These open-faced vegetarian empanadas with a creamy corn filling flecked with spring onions are a classic Argentinean snack or appetizer.
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A no-bake blueberry delight for the cheesecake lover!
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This slow cooker lasagna recipe uses layers of noodles, Swiss chard, and mozzarella cheese with mixtures of seasoned tomatoes and ricotta cheese for an simple way to prepare an American classic.
www.delish.com
When picking out a cracker for these excellent canapés, be sure to choose something that wont snap easily.
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In this ricotta tart recipe, honey and lemon zest add flavor; a crisp crust and crunchy almond topping sandwich the creamy filling. Serve it for Easter!
www.simplyrecipes.com
Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
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Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
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Chef John's recipe for bacon and potato frittata includes Swiss chard and Parmesan cheese, and is the perfect at breakfast, brunch, lunch, or even dinner.
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Caprese salad ingredients--tomatoes, basil, mozzarella cheese--arranged creatively on Ritz crackers make adorable ladybug bites.
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Peppers, chicken breast, pasta, and Italian cheeses are baked until bubbly in this delicious one-pot recipe for two.
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This recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two; bake one now, and freeze the other for later.
cooking.nytimes.com
This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary