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KFC Coleslaw Copy Cat. A TRUE MUST HAVE... IN FACT HAVE THROWN OUT ALL OTHER RECIPES. WHAT A FIND!

KFC Coleslaw Copy Cat

Where do you sit in the great Jeggings fashion debate? I'm on Team Jeggings and here's how you can wear them and look stylish.

Mongolian Beef- 2 teaspoons vegetable oil  1/2 teaspoon ginger, minced  1 tablespoon garlic, chopped  1/2 cup soy sauce  1/2 cup water  3/4 cup dark brown sugar  vegetable oil, for frying (about 1 cup)  1 lb flank steak  1/4 cup cornstarch  2 large green onions, sliced on the diagonal into one-inch lengths

P F Changs Mongolian Beef Copy Cat

Olive Garden Stuffed Chicken Marsala - The rich and creamy marsala and mushroom sauce was amazing and complimented the stuffed chicken breast perfectly.

New York-Style Coffee Cake Crumb Muffins Recipe

New York-Style Coffee Cake Crumb Muffins

Copycat Maggiano's Lasagna

Lasagna

Maggiano's Little Italy. EVERY DAY! Buy one classic pasta at Maggiano's, and you'll get one free to take home. Dine-in only. We had this last night and ALL of us LOVED every dish.plus we each took home a meal for the next day!

Corn Tortilla Chicken Lasagna Recipe from Taste of Home -- shared by Susan Seymar of Valatie, New York

Corn Tortilla Chicken Lasagna

Corn Tortilla Chicken Lasagna Recipe- Recipes This Southwest-style lasagna will satisfy a hungry crowd. It can be “stretched” with extra beans, and it’s super-easy to put together. People love it! —Susan Seymar Valatie, New York

New York Cheesecake | What2Cook

New York Cheesecake

New York Cheesecake - this is the single best cheesecake I have ever had. It is creamy smooth, lightly sweet, with a touch of lemon. This has no crust and looks dreamy as I'm very picky about cheesecake.

NYT Cooking: You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The…

Lasagna With Spinach and Roasted Zucchini

NYT Cooking: You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese.

Spaghetti Squash Lasagna Bowls  These bowls (or boats) are stuffed to the brim with cheese, sauce and spaghetti shaped squash that is so g...

Spaghetti Squash Lasagna Bowls

Spaghetti Squash Lasagna Bowls (GF) What a great idea for a naturally gluten-free but decadent winter meal. It's easy AND the dish-washing is easy since you can just toss the dish (i. the outside of the squash). I love working with.

NYT Cooking: This lasagna tastes very rich, even though it really isn’t. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles. But I still boil them because I think the results are better if they’re cooked until they’re flexible (a couple of minutes) first.

Mushroom Lasagna

NYT Cooking: Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-bake noodles or frozen spinach. It's all good either way.

Spinach Lasagna

Spinach Lasagna - NYT Cooking: Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad.

How to Make Our Easy and Adaptable Vegetable Lasagna

Easy Vegetable Lasagna

How to Make Our Easy and Adaptable Vegetable Lasagna

Here's the best lasagna you'll ever eat from Regina Schrambling. The sauce is intensely flavored, the cheeses melt into creaminess as if they are bechamel, the meat is just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce is positively Italian. This all-day lasagna is the only kind worth making. (Photo: Suzy Allman for The New York Times)

Lasagna

//Here& the best lasagna you& ever eat from Regina Schrambling. The sauce is intensely flavored, the cheeses melt into creaminess as if they are bechamel, the meat is just chunky enough, and the noodles put up no resistance to the fork. Most