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This is an easy and delicious spread, and yet another way to use tortillas for an appetizer. The mixture can also be used without the tortillas as a spread on crackers.
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This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Cauliflower Risotto Recipe from Food Network
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Spread this delicious pate on assorted crackers at your next gathering!
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Liverwurst sausage is mixed into a velvety pate and frosted with cream cheese. Serve with crackers, veggies or tiny deli rye slices. This is better if done up the day before serving to give flavors time to mingle.
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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Sliced sausages, onion, and bell pepper get pan-fried and mixed with blue cheese dressing and hot sauce to deliver a sandwich reminiscent of Buffalo-style chicken wings.
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Meatloaf baked in muffin cups and topped with mashed potatoes, also known as meatloaf cupcakes with mashed potato icing, are kid-approved.
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This savory quiche features sausage and mushrooms.
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Anyone who has been to Pittsburgh can tell you about the wonderful Primanti Brothers sandwiches which are a local delicacy. Coleslaw, fries, cheese, and meat (or no meat for you veggies) on thickly sliced Italian bread brings a taste of Pittsburgh to wherever you may be. You can substitute your favorite meat for the capicola.
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Everyone will enjoy these mouthwatering sliders made with rotisserie chicken, celery, carrots, and blue cheese.
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Buttery croissants make up the base of these cheese and spinach mini quiches. Serve as a quick and easy appetizer or brunch item that will make everyone come back for more.