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A delicious homemade beef lasagna made with the convenience of a slow cooker.
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It's cacio e pepe in lasagna form! Pecorino Romano is joined by ricotta and mozzarella and plenty of fresh ground pepper to create an easy vegetarian lasagna--a quick weeknight dinner.
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This recipe is by Jonathan Reynolds and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This pesto and pea lasagna recipe is a vegetarian dish with basil pesto, peas, ricotta cheese, Parmesan cheese, and pine nuts.
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These are always a hit who can resist a warm sausage roll? And the fact that they can be prepared ahead makes them a double winner.
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Four-cheese lasagna! Ricotta, Parmesan, Mozzarella, and Fontina make this filling for this rustic, free-form lasagna. Fresh pasta sheets are best, but no-boil dry noodles can also be used.
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Toffee is baked onto crisp matzoh crackers and topped with chocolate for a Passover crunchy candy treat that everyone will love.
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Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
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Get Halibut Crudo Recipe from Food Network
Ingredients: dashi, shiso, mango, halibut, ponzu sauce
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Spaghetti sauce in the mix gives a nod to the Italian origins of this layered casserole, in which chicken in a spicy tomato sauce alternates with tortillas and cheese.