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A sweet cream cheese and peanut butter mixture is dolloped over chocolate batter to create volcano-like craters in this decadent cake.
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This super seven layer dip is piled high with Mexican style goodies. Serve it with tortilla chips!
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These crab stuffed mushrooms have a little chili powder in them, and are cooked in sherry.
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Why settle for less when you could make the best chicken Parmesan by using Rick's recipe that crusts chicken breasts in fish-shaped crackers?
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This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A broccoli and cheese quiche in a light, crispy potato crust. A new twist on a familiar favorite. And a great way to use left over potatoes!
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A rich pasta dish full of shrimp and parmesan cheese.
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Sweet and white potatoes are layered with onions, and baked with vegetable broth and a cheese and bread crumb topping.
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This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
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Asparagus and diced ham dress up this springtime fettuccine Alfredo.
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The nutty flavor of farro grain balances with the salty Parmesan and tart cranberries in this tasty salad. Plan ahead, as the farro needs to soak overnight. If you can't find farro, substitute spelt or wheat berries.
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Swiss cheese and imitation crabmeat flavor the filling in a rich-tasting but surprisingly budget-friendly quiche.