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Enchilada sauce is used instead of pasta sauce in this Mexican-inspired twist on a spaghetti squash casserole with turkey and queso fresco.
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Baby spinach leaves, chopped cauliflower, toasted almonds and bacon bits are tossed with a creamy, sweet Parmesan dressing.
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This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
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This recipe for no-bake peanut butter and chocolate pie has a graham cracker crust and uses Nutella® for the chocolate taste!
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This is a rich pie with a VERY peanut buttery flavor.
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Tuna salad is stuffed inside a crispy potato skin and draped with a layer of bubbly cheese.
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Spinach, sun-dried tomato, and feta cheese are scrambled with eggs and wrapped in a warm tortilla to produce this delicious breakfast wrap.
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Corned beef, sauerkraut, and melted cheese in crispy potato skins.
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Made with pantry staples and Mexican-inspired ingredients, this shrimp and grits dinner takes only 30 minutes to prepare.
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Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat.
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Say goodbye to American cheese on white and hello to this grown-up grilled cheese sandwich with jalapeno Jack, mozzarella, and Cheddar cheeses, juicy roma tomato, and fresh basil.