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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself!
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese.
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Get Butternut Squash Lasagna Recipe from Food Network
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Get Spinach and Cheddar Souffle Recipe from Food Network
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This easy pasta recipe has a pesto made of spinach, pine nuts, and Parmesan cheese that's tossed with fusilli pasta.
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Frozen vegetables, pasta, and coconut oil are combined to create this quick and easy dinner that is a fresh twist on pasta tossed in oil.
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This addictive pancake is a savory riff on the traditional Dutch baby.
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Jalapenos, Parmesan cheese and Cheddar cheese are baked into a sourdough bread bowl to create this spicy dip.
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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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The traditional recipe for cabbage and noodles gets a tasty addition of carrot and apple in an easy, quick dish.