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This is a traditional baked lasagna that is a favorite in our family. Ground beef, cottage cheese, and mozzarella make it rich and filling.
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This creamy ham and noodle casserole is perfect comfort food for the day after a holiday when you have leftover ham but don't feel like cooking an elaborate meal.
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This is hands down the best salad that I've ever had. A homemade vinaigrette perfectly accents this simple salad of fresh baby bok choy, green onions, and toasted almonds.
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Home alone This is a superfast soup that is meant to feed one person — that’s right, one Soy sauce, sherry and ginger give tang and heat to the broth, and udon noodles lend a decidedly Asian feel
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Start with a skillet and finish with a slow cooker. A saute of onion, garlic and ground beef is simmered with tomato and oregano, then layered in a slow cooker with raw lasagna noodles and a creamy blend of cottage cheese, Parmesan and mozzarella.
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A different twist on lasagna for the seafood lover. Great served with garlic bread.
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The lasagna can be assembled up to one day ahead and refrigerated, covered tightly with plastic wrap; the cooking time will be the same.
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One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast It is not intended to be baked alongside the turkey
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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 Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.