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This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
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A truffle recipes that uses goat cheese and maple syrup instead of chocolate ganache.
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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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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
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Tender cheese tortellini, crunchy red and green bell pepper strips, cooked chicken breast, feta cheese, and black olives comprise this hearty Greek-style salad. It's topped with a tangy dressing made with olive oil, lemon zest, walnuts, and honey.
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Sourdough bread, melted cheese, Caesar dressing, bacon and chipotle spice come together to make an unforgettable taste. It's a delicious and easy-to-make chicken panini and is both tangy and spicy.
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Quesadillas on the grill make for a quick and easy supper on a hot day. Cooked chicken and imitation crab are great substitutes for the shrimp, as well as any vegetables and cheese of your choice. Serve with a tossed salad and Mexican rice.
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These deep-fried crab and cream cheese wontons contain just as much crab meat as cream cheese. They're served with a spicy sweet-and-sour dipping sauce.
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It looks like Fettuccine Alfredo, but it's actually spaghetti squash, baked to perfection and tossed with a creamy Swiss cheese sauce.
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This layered breakfast casserole has cheese, eggs, and a whole lot of hearty goodness.
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This is a layered dessert with cream cheese, strawberries and instant vanilla pudding.