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Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese.
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A sunny and rich lemon cake made with cake and pudding mixes has peach nectar for a fruity taste. There's an easy lemon glaze on top, too.
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A luscious egg pie with crabmeat, red pepper and Swiss cheese, and a hint of white wine. Serve for a delicious and elegant luncheon!
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These chicken Kiev balls using ground chicken are crispy on the outside, tender on the inside, stuffed with herbed butter, and sure to be a hit on game day or any party.
cooking.nytimes.com
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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Transform typical sushi roll ingredients into a gorgeous, layered stack.
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Pasta shells get a south of the border makeover when filled with taco ingredients and your favorite salsa.
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Get Stuffed Shells Recipe from Food Network
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Get Beef Gaucho Recipe from Food Network
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These low-carb miniature cheesecake cupcakes feature an almond meal crust.
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Strictly for grown ups, this recipe smooth and creamy beverage is made with either almond or coffee liqueur.
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Eggs give these easy Passover rolls, made with matzo meal, a light and airy texture like popovers.