384 cheese wafer recipes

Gluten-free herb cheese bread made with rice flour, xanthan gum, sharp cheddar, rosemary, and thyme. A yeast-risen loaf with real structure and flavor.

Italian-style pot roast is a beef chuck braised for three hours with soffritto, tomato paste, red wine, and Italian herbs. Sliced beef plus pasta sauce over spaghetti, feeds eight.

Linguine with smoked salmon in a creamy white wine and Dijon mustard sauce topped with Parmesan. An elegant pasta dish that comes together in under 40 minutes.

Cashew nut risotto with basmati and wild rice, mushrooms, red pepper, peas, and Parmesan. A British-style rice dish from legendary cook Marguerite Patten.

Leftover chicken gets a glow-up with curry, lemon, and crunchy water chestnuts in this freezer-friendly casserole. Creamy sauce, melted cheddar, and crispy breadcrumbs on top.

Hot turkey sandwiches on Italian bread with a Monterey Jack cheese sauce, sliced tomatoes, and sauteed onions. Made entirely in the microwave in about 30 minutes.

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

Greek beef stew braised with tomato paste, red wine vinegar, whole white onions, and mushrooms, finished with melted Monterey Jack cheese. A hearty stifado-style one-pot dinner.

Parmesan bread with a full cup of grated Parmigiano-Reggiano baked into the dough, plus a hint of cayenne. A savory yeast bread with an egg white glaze and slashed top.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

A classic meatloaf shaped into a dome, glazed with ketchup and brown sugar, then wrapped in pappardelle pasta strips to look like a mummy. Mozzarella and olive eyes complete the spooky look.

No-bake marbled raspberry cheesecake on an oatmeal cookie crust, with framboise liqueur and pink raspberry swirls. A summer-bright chilled dessert.

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.

Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.