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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an easy to make departure from your traditional chili. This recipe calls for pepperoni, mushrooms and a jar of prepared spaghetti sauce. Every time I make this for others, I am always asked for the recipe.
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This easy shepherd's pie is a layered casserole of ground beef and veggies in a homemade gravy. It's topped with Cheddar cheese mashed potatoes.
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An old family favorite, this creamy casserole makes your leftover cooked ham into a nice supper. It's made with sour cream, mozzarella cheese, spiral pasta, and mushroom soup, and is sprinkled with parsley.
cooking.nytimes.com
This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely This makes a great lunch or brunch dish
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Get Stuffed Shells Bolognese Recipe from Food Network
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Get Cobb Fries Recipe from Food Network
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Potatoes, ham, and cauliflower are layered, and baked with a delicious Swiss and Cheddar cheese sauce.
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This is a beloved family recipe for the traditional Greek spinach and feta cheese pie, topped with a flaky layer of phyllo dough.
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A simple, cheesy casserole takes a shortcut with canned soup and processed cheese. A bed of tortilla chips completes the picture.
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Ham, egg, potato, and asparagus are baked together in this Italian-style egg dish.
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The secret to a great tuna melt is revealed in Chef John's recipe. It is okay to mix fish and cheese sometimes and this is one of those times.