|Vegetarian (Master Chefs)|
|by Karen Lee|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 23 for cheesy wedges
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Dip potatoes in butter and arrange in single layer in baking dish. Pour remaining butter over top. Combine sharp cheese, paprika, salt and bread ...
In a plastic food storage bag combine Parmesan, onion, salt and paprika. Add potatoes; close bag. Shake until coated. Arrange potatoes in a 8 x 8 x 2 ...
Boil the water, and add grits and salt. Let it cook until the grits absorb all the water (about 6-7 minutes). Add the cheddar and Swiss (break up the ...
Cut chicken into strips. Pour combined lime juice and jalapeno peppers over chicken; cover. Refrigerate 30 minutes; drain. Cook and stir onion and ...
Place unopened broccoli ... microwave). Serve broccoli mixture over cooked noodles on platter. Arrange egg wedges on top and ... bacon. Makes 3 servings.
Dip wedges into butter then roll in mixture of cheese, garlic powder and paprika. Bake, uncovered, at 375 degrees for 40 minutes or until brown and tender.
Combine tomatoes, squash, seasonings and Cheddar cheese. Place in 1 1/2 quart casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350 ...
Preheat oven to 400 degrees. Boil noodles according to package directions. Any type of noodles, ribbon, egg, macaroni, spinach, any or all may be ...
Cook macaroni according ... line edge of casserole with tomato wedges. Arrange reserved mushrooms on top of casserole bake 5 minutes. Yield: 6 servings.
Combine cheese and spices. Dip potato wedges in butter, then in cheese. Bake at 375 degrees for 40 minutes on cookie sheet.
Result Page: 1
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