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This recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two; bake one now, and freeze the other for later.
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This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary
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Yummy! This butter tastes great on steak.
Ingredients: gorgonzola cheese, butter
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This is a wonderful hot shrimp spread for crackers. It's quick and easy, and it goes quickly whenever it's served.
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Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
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Get Rib-Eye Quesadillas Recipe from Food Network
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This recipe combines features of several hash brown casserole recipes into a dish that is as original as it is delicious. Colby cheese and mild spices transform frozen hash browns into a real treat!
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These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.
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Include only the most important flavors in a dish if you're looking for a way to simplify it.
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Pan-seared, bacon-wrapped beef filets mignon are baked to your preferred doneness and served with Idahoan Signature™ Russets Mashed Potatoes.
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This is not the runny boxed kind but the real baked kind like grandma used to make. It's far better then any elbow mac & cheese I've ever eaten. You can eat...
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A classic snack-time combination gets grilled on walnut bread.
Ingredients: butter, walnut, cheddar cheese, crisp