2,145 ches recipes

By using both arugula and parsley brings double refreshing taste into the pesto, ricotta adds the extra moisture and creaminess without overwhelming the parmesan, and the toasted walnuts makes the pesto taste nutty and fragrant. Toss it with pasta, or use it as a base on the pizza!

A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.

Tiramisu-style cake with three sponge layers soaked in espresso-rum syrup, filled with mascarpone cream, and finished with cocoa powder and chocolate shavings. A classic Italian pick-me-up.

Homemade crab apple pectin made from sliced unpeeled crabapples and water. A natural liquid pectin for jam-makers working with low-pectin fruits like peach, pear, or strawberry.

Layered rice casserole with onion, cheese, sliced tomatoes or summer squash, and sour cream baked until bubbly. Simple, low-fat, vegetarian, and flexible.

Creamy shrimp and pistachio spread made with blended cottage cheese, lemon juice, and onion powder. A no-cook appetizer for crackers or chips that chills in an hour.

Fluffy no-bake orange Jello salad with cream cheese, whipped topping, mandarin oranges, and crushed pineapple. A retro potluck side that chills overnight and feeds a crowd.

A creamy no-bake lemonade dessert made with Neufchatel cheese, frozen lemonade concentrate, gelatin, and whipped topping. Light, tangy, and molded into a stunning chilled centerpiece.

Single-serving noodle bake with cooked noodles, green beans, and melted cheddar cheese, finished with a sprinkle of paprika. A budget-friendly diabetic-friendly weeknight bake.

A produce department recipe. Tastes high-calorie, but is actually fairly low-cal. Sauce is best served the same day as it is made.

Classic Italian cannoli filling with ricotta, powdered sugar, vanilla, citron, candied orange peel, and chocolate chunks. Process smooth and pipe into cannoli shells for an authentic Sicilian treat.

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.

A cheesy and scrumptious side dish that goes perfect with mashed potatoes or any pasta dish.

No-bake cheesecake blending cream cheese, sour cream, and Cool Whip gets spread into graham cracker crusts and topped with cherry pie filling for easy refrigerator dessert.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

A fondue-style Swiss cheese dip melted in white wine with brandy, smoked ham, garlic, and a dusting of nutmeg. Ready in 25 minutes and built for a crowd.