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A traditional Mexican sandwich with rajas (roasted poblano peppers in tangy crema), refried beans, Monterey Jack cheese, and tomatillo salsa.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe riffs on the classic combination of cream of tomato soup alongside grilled cheese sandwiches.
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Authentic San Marzano tomatoes are the star of this incredible ditalini pasta dish with tomato sauce and goat cheese.
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Get Blue Corn Chip Nachos with Pepper Jack Cheese Recipe from Food Network
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Venison meatloaf contains a layer of sharp Cheddar cheese and succulent morel mushrooms in this gourmet dish. A topping of barbeque sauce and bacon slices keeps the loaf moist.
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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.
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Smoky and sweet with a hint of heat, here's a twist on a classic grilled cheese sandwich with roasted raspberry chipotle sauce.
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The garden-fresh flavor of roma tomatoes is complimented by the tart notes of marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.
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Try stuffed peppers made with fresh poblanos for a rich and slightly spicy flavor. Chowhound's easy recipe uses black beans, Cotija cheese, scallions, and basmati...
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This is an scaled adaptation of a recipe that I created for my restaurant management class in culinary school. I've reduced the measurements by 4 fold and beefed...
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For a fantastic white pizza (made with no sauce), Thomas McNaughton tops his amazing crust with creamy fontina, salty Parmigiano-Reggiano, tender squash, spicy chiles, and lightly bitter arugula.