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Cheese

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Jalapeno Artichoke Dip (Fondue)

Posted by Chickalicious_NYC  

Rich and delicious with a perfect amount of kick! Add more or less jalapenos depending on how much heat you and your crowd can take! Best served with tortillas, bagel/pita chips or raw veggies. This is not a low fat food but it will go so fast... MORE»

Recipe #339012

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Monte Cristo Strata (Nuwave-Flavorwave Ovens)

Posted by Starfire (aka Wendy)  

This is a wonderful breakfast to wake up to. Made the night before. It is best if made 10 -12 hours before cooking. If it sits longer it can dry out. MORE»

Recipe #338929

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Creamy Spinach With Smoked Gouda Gratin

Posted by Manami  

To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter.... MORE»

Recipe #338927

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Crostini With Lima Bean & Pecorino Puree

Posted by Manami  

In Tuscany, they puree garlicky fresh fava beans and it is slathered over crispy rounds of crostini and served as an appetizer, Fordhook lima beans have a similar taste and texture! This simple appetizer is wonderful with a glass of sparkling wine... MORE»

Recipe #338925

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Parmesan Rosettes

Posted by Manami  

These look so pretty! They are made in no time - 30 minutes total! These will look great on your holiday table! BH&G Magazine, November 2008 edition. Enjoy! MORE»

Recipe #338878

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Pumpkin-Gingersnap Tiramisu

Posted by Manami  

Pumpkin pie meets tiramisu, with layers of pumpkin-marscapone custard and gingersnaps brushed with Calvados syrup. In the freezer, the flavors and textures meld to form a deliciously creamy dessert. Recipe by Grace Parisi. From: Ultimate... MORE»

Recipe #338876

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Ham and Eggs Breakfast Bake

Posted by firealarmqueen  

This recipe is by Robin Doxey of Gainsville, FL. It was featured in Kraft Food Magazine. I wanted to hold onto it for safe keeping. MORE»

Recipe #338873

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Casserole-Style Macaroni and Cheese

Posted by DrGaellon  

From "Cook's Country From America's Test Kitchen," episode 109, "Barbecued Chicken." Use a young cheddar; an aged cheddar will break the sauce. MORE»

Recipe #338859

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Ranch Style Bean Nachos

Posted by Starvin' Single  

This is a great meal for singles and couples or as late-night weekend snack for teenagers. For me, this is two meals; plus I have leftover refried beans to use for something else later. I don't drain my Ranch Style Beans, but you may prefer to... MORE»

Recipe #338844

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Lemon Ricotta Pudding

Posted by **Mandy**  

A recipe by Damian Heads, I saw him do it on Ready Steady Cook & it lokked great. I want to try it with low-fat ricotta to see how that works. MORE»

Recipe #338841

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Passaladiere

Posted by Patti599  

A delicious, rich, wonderful herbed onion, tomato and olive tart from Provence. It lends itself to many variations: add mushrooms, a different cheese, peppers, etc. If you don't have fresh herbs, dried work fine. Use 1 teaspoon of dried in place... MORE»

Recipe #338813

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Mini Asparagus and Mint Frittatas

Posted by Veggie Ruthie  

These tasty spring treats are great for picnics and lunch boxes. MORE»

Recipe #338807

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Spaghetti Agli E Olio

Posted by Veggie Ruthie  

This is my version of the italian classic. It is super easy and cheap to make, but if you use quality ingredients it will taste amazing. MORE»

Recipe #338801

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Herbed Rice Puffs

Posted by wicked cook 46  

Love these little rice puffs. Makes a nice appetizer I add about twice the Summer savory The servings are approximate and prep time includes chilling time MORE»

Recipe #338773

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Beer and Cheese Spread

Posted by kittycatmom_42  

This recipe makes a lot, but can be frozen for up to a month, and fits perfectly into 4 10oz ramekins. Cook time is actually chill time. MORE»

Recipe #338772

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Mixed Berry Cheesecake

Posted by Ceezie  

I saw Ina Garden make this yesterday and I had to post it so I wouldn't forget the recipe - it looked great. It is also a great way to use up the currant jelly. MORE»

Recipe #338736

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Spicy Spinach Lasagna

Posted by Wendy0  

I never cook the noodles for lasagna any more. I often substitute firm tofu for the ricotta, too. MORE»

Recipe #338719

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Bagel Chips With Ricotta Cheese, Chive Puree & Prosciutto

Posted by Manami  

Using bagel chips as the base for an hors d'oeuvre is a quick way to add flavor and crunch. Grace Parisi tops the chips with fresh ricotta,, chive puree and prosciutto. As an alternative - use dried apricots in place of the chips.Recipe by Grace... MORE»

Recipe #338675

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Chiles Relleno Puffs

Posted by Canadian Cookie  

These are great little appetizers to add to your collection! NOTE: To make ahead, form dough into balls; place on a baking sheet & freeze until firm. Place in freezer bag. Store up to 2 weeks. To bake, place on a greased baking sheet.... MORE»

Recipe #338645

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Swiss Green Beans

Posted by Cherylkv  

This recipe is from my dad's cousin. It's a staple for our Thanksgiving, minus the optional items. We' make it ahead of time and have even put it in the crock pot or microwave to reheat when we're short of oven space. You do not need to grease... MORE»

Recipe #338595

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