3,257 ches recipes

A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.

Last minute chili using a packet mix with ground beef and tomato sauce, topped with sour cream, shredded cheddar, and chopped bell peppers.

Flaky phyllo strudel stuffed with shrimp, white fish, mushrooms, and creamy ricotta. Inspired by Cape Cod's seafood tradition, this golden, buttery roll is an elegant main course.

Roasted Cornish game hens stuffed under the skin with herbed ricotta, Parmesan, basil, and lemon zest. Roasted with white wine for an elegant one-pan dinner.

Pizza spinach casserole layered with ground beef in pizza sauce, ravioli, cottage cheese, black olives, and Parmesan. Freezer-friendly and makes two casseroles at once.

Crustless crab quiche with snow crab, crispy bacon, and melted Swiss cheese in a Bisquick egg custard. A rich, savory brunch or dinner that skips the pastry entirely.

Cheese-stuffed beef dogs made from seasoned ground chuck with a melty cheddar center, broiled until golden and served in buns. A kid-friendly dinner ready in 30 minutes.

Broccoli and mushroom quiche with a silky crème fraîche custard, Parmesan, and a hint of nutmeg in a flaky pastry shell. Elegant enough for brunch, easy enough for any night.

This cheesy and creamy dip is great with pita bread/chips or crackers. Best served hot or warm.

Broiled tomato mozzarella bruschetta with Roma tomatoes, fresh basil, capers, and balsamic vinegar on toasted Italian bread. Ready in 15 minutes as an appetizer or light meal.

Chicken breasts stuffed with green chilis, Monterey Jack cheese, and garlic, pan-seared in butter until golden. Topped with chunky salsa for an easy, flavorful weeknight dinner.

Make-ahead egg casserole with milk-soaked bread, Swiss cheese, and crispy bacon. Assemble the night before, bake in the morning. Brunch for four with almost no effort.

Cheddar olive tart: a savory custard of eggs, cream, sharp cheddar, and sliced black olives baked into tart shells. Brunch or appetizer, ready in 40 minutes from a single bowl.

Mock lobster Flemish style dresses up humble white fish, poached in a beer broth, bound in a silky cream and egg-yolk sauce, spooned into scallop shells, and broiled under Gruyere. An elegant fish gratin on a budget.

Russian pastries (pirozhki) with a tender cream cheese dough wrapped around savory ground beef, sour cream, dill, and chopped egg. Make-ahead friendly and freezer-stable for up to a month.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.