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Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato.
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The fiery little candies called red hots inspired this salad, in which beets get spiked with cayenne pepper and sweetened with maple syrup. Recipe By: Marcia Kiesel
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Get Potato Nests with Peas, Ham and Cream Cheese Recipe from Food Network
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I inherited this from a close friend. It has perhaps dubious ingredients (Velveeta), but is so good that I feel I am giving the world a gift by sharing it...
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This is a combination of several fresh fig appetizer recipes. The flavors of fresh figs, tangy goat cheese, salty almonds, sweet honey, and balsamic vinegar contrast to make these a delicious and very pretty appetizer. Arrange figs in a circle, tops facing in, for a flower effect and this will be a lovely addition to a bridal shower menu or any formal event.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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A mixture of grilled chicken, feta, and spinach is wrapped in a flour tortilla and grilled.
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A traditional potato soup in honor of St. Patrick's Day with a twist; a tangy blue cheese topper.
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Get Pork Chop Layered Salad with Blue Cheese Dressing Recipe from Food Network
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A crowd favorite at SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Get Figs in Red Wine with Herbed Goat Cheese Recipe from Food Network