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Cream cheese makes this salmon and asparagus quiche extra creamy and is a delightful, savory touch to breakfast or brunch.
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A vegetarian version of the Korean one-bowl meal of rice and vegetables topped with an egg is ready in less than an hour.
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Frozen hash brown potatoes, bacon, and eggs get a trio of cheeses to make an all-American breakfast casserole.
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A cheesy zucchini crust is filled with a beefy tomato sauce, fresh vegetables, and Mozzarella cheese.
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Try a dip of deliciousness. Made with walnuts, dried cranberries and a secret ingredient, these chocolate-dipped chocolate chip cookies are scrumptious.
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Shirataki noodles, tofu, and vegetables are tossed in a peanut butter-based sauce for an easy vegetarian Thai-inspired recipe.
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If you like the crispy, crunchy, buttery crumb topping on coffee cake, then you'll love Chef John's version that uses more than twice the usual amount; he even adds a layer in the middle of the cake!
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Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day.
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A creamy quiche made with a prepared deep-dish pie crust is studded with tender shrimp and pieces of asparagus beneath a topping of Monterey Jack cheese.
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This classic red velvet layer cake is made tender with buttermilk. It's topped with a fluffy cooked white icing.
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This gluten-free carrot cake made with carrots, gluten-free flour, and cream cheese frosting tastes like it is made with all-purpose flour.
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This cheesy deep-dish quiche is loaded with onion, bell pepper, mushroom, and zucchini.