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Loaded with sausage, veggies, and plenty of cheese, this easy weeknight dinner has all of the cheesy, tomato-filled goodness of our favorite take-out pizza, neatly packaged in a 13"-by-9" pan. Get ...
Make a sausage-studded sauce with mushrooms, onion, garlic, pumpkin purée and heavy cream and layer with lasagna noodles with heaps of kale, ricotta and sage filling.
Juicy beef tenderloin, button mushrooms and a decadent sour cream-Dijon cream sauce make this a cold-weather mainstay in my book. Bring on the fresh dill and delicate pappardelle. Bring on the ...
For the sauce: In the same skillet, melt the butter over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 2 minutes. Sprinkle in the flour, whisking to ...
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Want to make Free-Form Sausage and Three-Cheese Lasagna? Learn the ingredients and steps to follow to properly make the the best Free-Form Sausage and Three-Cheese Lasagna? recipe for your family and friends.
1. Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain.
These pan-seared scallops come together in just 20 minutes for a delicious, easy dinner. You'll want some whole-wheat angel hair pasta or polenta to sop up all the rich, briny sauce. View Recipe