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Add the mozzarella, Parmesan, cream cheese, sazón, salt and pepper. Stir to combine and cook until the cheeses melt, about 2 minutes. Remove the pan from the heat.
Reheat the collard greens in a pot on the stove over medium heat until heated through. Leftover collard greens will stay good in the fridge for up to three days. Yields: 2 quarts
8 ounces cream cheese, room temperature. 4 to 6 ounces hot smoked salmon, flaked. 3 green onions, chopped, whites and dark greens divided. Kosher salt and ground pepper, to taste. Preheat oven to ...
By following these steps, you'll ensure your collard greens are perfectly clean and ready to cook: Step 1: Select the best greens: Look for collard greens with vibrant, deep green leaves. Avoid ...
Get out your slow cooker to free up space on the stove and in the oven this year. These green beans have a rich tomato sauce and crispy bacon to please any crowd. Get the Slow Cooker Green Beans ...
You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process.
This brothy soup features frozen sweet potatoes and collard greens to keep the prep to a minimum and gets finished with a bit of heavy cream for body and richness. View Recipe. Mushroom-Ricotta ...
Green Beans Almondine. You'll save some space in the oven by making this quick and easy side dish entirely on the stovetop. The green beans are simple, but perfectly flavorful thanks to butter ...