main ingredient and eggs/dairy and cheese

18,758

Recipes

Bow Ties With Tomatoes, Feta, and Balsamic Dressing

Posted by kittycatmom  

This recipe features a surprise ingredient–green grapes–that add the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus MORE»

Recipe #380163

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Broiled Tomato and Cheese Sandwiches

Posted by Sharon123  

A simple and light vegetarian meal. From Delicious Living magazine. MORE»

Recipe #380082

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Lisa's Breakfast Strata

Posted by Rosie Posie '88  

My husband and I come from large families, many of whom do not live close by and often stay overnight. I came up with this Breakfast Strata when I had guests over Easter weekend. I served it with Easy Gooey Caramel Rolls and fresh fruit and it... MORE»

Recipe #380075

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Tuscan Chicken Pizza

Posted by taraluvsspicy82  

Had some pizza dough and leftover grilled chicken that needed to get used, so i threw together a simple pizza, and it was the best i've ever made! The whole fam loved it. MORE»

Recipe #379944

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Avocado, Grapefruit & Watercress Salad With Roquefort

Posted by Chef Regina V. Smith  

This recipe is from the May 1991 issue of Gourmet Magazine. MORE»

Recipe #379930

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Three Sisters Casserole

Posted by Elspaghetti  

The American Indians in this region call corn, beans, and squash the 'Three Sisters' becasue, when planted together, the nourish eachother and protect eachother from garden pests. I reccomend Acorn or Pattypan squash. The squash in this recipe... MORE»

Recipe #379862

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Swiss Cornmeal Casserole

Posted by Debbie R.  

This is from "The Swiss Cookbook". The author says that Emmentaler, Gruyere or any combo of the two can be used--that gruyere has a stronger taste. I haven't made it yet. She says that it is a traditional recipe. Times are just... MORE»

Recipe #379829

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Garden Pasta Salad

Posted by gailanng  

Double for a crowd pleaser. MORE»

Recipe #379823

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Easy Perogie Casserole

Posted by Nathan P.  

This recipe came from the back of a Permo (TM) Perogie bag. I've modified it to work for me. I love it because it tastes delcious, and tastes great. MORE»

Recipe #379818

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Asparagus Crostini

Posted by JackieOhNo!  

I love asparagus and I love smoked salmon, so this is one of my favorite little appetizer bites! MORE»

Recipe #379755

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Chicken Spinach Roll-Ups With Lemon Dijon Sauce

Posted by Melissa H  

Healthy twist on Chicken Cordon Bleu and very easy and quick to make! MORE»

Recipe #379722

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Slim Chili Lasagna

Posted by kellychris  

This recipe is from the American Dairy Association of Indiana by Mrs. Sophia Benfield. MORE»

Recipe #379716

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Bacon, Blue Cheese Savory Cheesecake Kansas City Junior League

Posted by College Girl  

Search no further for something special to serve a crowd. Savory Cheesecake is stunning on a dark platter adorned with leafy greens. Serve with an assortment of crackers. This is from the Beyond Parsley cookbook put out by the Kansas City Junior... MORE»

Recipe #379694

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Bread and Cheese Soup from the Grisons

Posted by Debbie R.  

From "The Swiss Cookbook". I haven't made it yet. Sounds like great simplicity. Pepperidge Farm mades a good, firm white bread. The author says that this is a traditional, nonliquid soup. I'm having trouble meshing "soup"... MORE»

Recipe #379693

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Swiss Cheese Spread

Posted by Debbie R.  

This is from "The Swiss Cookbooks". MORE»

Recipe #379683

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Wheat-Free, Gluten-Free New York Calzones (Bread Machine)

Posted by Chef #510362  

Faced with "wheat temptation" this weekend, I had a serious calzone craving and combined several recipes with very good results. You can use cooked and crumbled sausage or meatballs or a lightly steamed vegetable for the pepperoni if... MORE»

Recipe #379635

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Skillet-Cooked Potatoes and Cheese

Posted by Manami  

This rich Auvergnat specialty, Truffade, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak. This recipe was first published in Saveur Magazine in Issue #115 When we made it, we added crushed red pepper... MORE»

Recipe #379631

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Cucumber-Feta Salsa With Pita Chips

Posted by Chef #1308640  

The salsa is great as a summer's day appetizer or as a side dish with grilled chicken. MORE»

Recipe #379602

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Baked Macaroni and Cheese (By Mark Bittman)

Posted by Sammy Mae  

From How to Cook Everything by Mark Bittman. The original recipe called for an entire pound of pasta; however, I found it way too dry with that sauce-to-pasta ratio, so I halved the amount of pasta. I also used rotini and sharp cheddar when I... MORE»

Recipe #379601

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Frittata With Mushrooms Linguine and Basil

Posted by dicentra  

Cooking Light, JUNE 2004 MORE»

Recipe #379561

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