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cooking.nytimes.com
This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
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Swiss cheese, fried egg, Cheddar cheese, fried egg, and avocado are layered between toasted bread in this filling avocado breakfast sandwich.
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Fresh zucchini are sliced and coated with seasoned crumbs, then fried in olive oil, topped with melted mozzarella cheese, and served with spaghetti sauce.
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This creamy no-bake cheesecake with a graham cracker crust and sweet huckleberry topping will be wiped out by your guests in minutes.
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Whole wheat pasta and lean ground turkey come together in this hearty casserole made with penne and meatballs.
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Lasagna noodles layered with a spicy spaghetti chicken and vegetable mixture and cheeses galore - ricotta, mozzarella and blue!
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Fill your slow cooker with boiled pasta, spinach and a rich, tangy blend of sour cream, Parmesan and Monterey Jack cheese. Stir in French fried onions and let it simmer all day. Add more cheese and onions just before serving this creamy, comforting dish.
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This stuffed mushroom cap recipe mixes two types of bread crumbs and two types of cheese with crab meat for a tasty topping to your portobellos.
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The quintessential recipe, just like Gram used to make--except they're vegetarian, made with TVP instead of beef.
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This creamed spinach is so silky and light that you won't miss the cream. The crunchy bread crumb topping is a fantastic addition.
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Crescent rolls are here to change everything you thought you felt about buns.