Cheese recipe collection

Vegetarian red bean shepherd's pie with sliced potato layers, garbanzos, red beans, green peas, and bell pepper seasoned with cumin and coriander. A meatless, comforting casserole.

Red Lobster-style cheese rolls made with Bisquick and sharp cheddar, brushed with garlic-herb butter after baking. Fluffy drop biscuits with a savory, buttery crust.

Red snapper parmigiana marinates snapper fillets in white wine, garlic, and herbs, then gives them a savory parmesan-flour crust and a quick pan-fry. A light, low-fat fish dinner finished with a squeeze of lemon.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Red wine apple pie with a cheddar cheese crust. Tart apples simmered in sweet red wine and lemon juice in a flaky, savory-sweet pastry shell.

Red wine braised chicken thighs with shiitake mushrooms, tomato, and herbs over orecchiette tossed with basil and sun-dried tomatoes. A rustic Italian bowl that eats like Sunday supper.

Red, white, and blue salad layers raspberry Jell-O, a creamy half-and-half cream cheese middle, and black raspberry Jell-O studded with blueberries. A patriotic potluck dessert for the Fourth of July.

Reese's peanut butter cup cheesecake on a chocolate cookie crust with chunks of candy folded into the filling and a sour cream topping. Make-ahead dessert for any crowd.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Reuben burger pie with a ground beef and oatmeal crust filled with sauerkraut, Swiss cheese, caraway seeds, and Thousand Island dressing. All the Reuben flavors in pie form.

Reuben meatloaf wraps a beef and caraway loaf around a hidden core of sauerkraut, corned beef, and Swiss cheese. All the flavors of a classic Reuben sandwich baked into a microwave-friendly loaf.

Rhubarb cream cheese pie with a tart cooked rhubarb base and a sweet cheesecake-like top layer. Two pies in one slice: tangy fruit filling under a smooth, creamy custard cap.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Ribollita, the classic Tuscan bread soup layered with vegetables, kidney beans, spinach, and Parmesan. Baked in a casserole with toasted bread soaking up a rich chicken-wine broth.

Rice and bean casserole with brown rice, pink beans, cottage cheese, and wheat germ, topped with sesame seeds. A high-protein vegetarian one-dish meal.

Rice and broccoli casserole with cream of mushroom and cream of chicken soup, processed cheese, and sauteed onion. A classic make-ahead comfort food side dish.