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Bell peppers, green onions, and your favorite salsa combine with beef and egg noodles for a stove-top casserole. Garnish with shredded cheese and chopped tomatoes.
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This old-fashioned recipe requires refrigeration of a log of dough for slicing and baking into delicious nutmeg-accented cookies.
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Giant tortilla triangles are topped with pork chorizo, Cheddar cheese, and jalapeno slices in these ultimate nachos great for a large group.
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This recipe is used by the Amish in the Midwest...around Wisconsin and Iowa.
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Chef John's classic recipe for broccoli soup highlights the flavor of fresh broccoli and is topped with Cheddar cheese croutons.
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Satisfy your peanut butter and jelly cravings with this recipe for microwaved peanut butter and jelly mini mug cakes.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.
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Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top.
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Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips.
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Chocolate chip and blueberry muffins are a fun breakfast or brunch version of the traditional blueberry muffin.
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Everyone who eats them falls in love with them. They are very delicate, and cook rather quickly. Just cook them till they are brown around the outside edge.