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Cheesy Cheddar and cream cheese sauce with a touch of Dijon over Macaroni pasta and topped with bread crumbs.
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Grilled corn kernels are combined with tomato, onion, cucumber, and Monterey Jack cheese in this easy salad dressed with balsamic vinegar.
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Chicken wings slow cooked with a spicy tangy sauce mixture which includes chili sauce, chili powder lemon juice and molasses!
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Eggs, cottage cheese, Cheddar, spinach, and mushrooms come together in a vegetarian breakfast entree that's simple to make the night before.
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Croutons and slices of Swiss cheese create a crust over this soup made with sauteed onions, a package of au jus mix and cans of chicken and beef broth.
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This sweet and spicy mango pineapple salsa is so refreshing you won't be able to stop eating it.
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Olives, basil, and parsley add new flavors to homemade hummus.
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Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.
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This gluten free Grilled Lemon Chicken recipe from Ina Garten's Barefoot Contessa cookbook is easy to make and amazingly delicious.
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Ham and potato casserole in a creamy sauce. Drizzling butter on top is the key to a delicate golden crust.
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Chicken is marinated in what may be the perfect blend of wine and spices, then grilled to perfection!
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.