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Tag Archives | Spinach

Mushroom Tart

This Mushroom Tart is filled with the Spring vegetable flavors of mixed variety mushrooms, scallions and baby spinach then

baked in a goat cheese custard.

The Sauce: Goat Cheese Custard – No-cook custard with goat cheese, eggs and fresh thyme are whirled together and poured into the tart to bake, no saucepan needed.

‘Great Sauces Transform Good Food into Gourmet’ 

Mushroom diversity

Mushrooms are on the produce shelves all year round but they’re traditionally harvested in the Spring. You don’t have to settle for just button mushrooms now that shiitakes, portobellos, oysters, criminis and enokis are readily available. I’ve Mushroom Tarteaten sliced mushrooms sautéed in butter right out of the pan.

Or you can make this fancy, dancy tart with mushrooms and other spring greens, scallions and baby spinach. The cheesy custard is combined in a blender and then baked in the tart; no saucepan needed. Roasted vegetables concentrate their flavor. Once baked it slices into wedges for a special brunch or light supper.

You may also enjoy Dukkah Carrots, Asian Asparagus with Chicken, Roasted Carnival Squash, Roasted Maple Carrots and Company Corn with Bacon.

3 of 3 part series Spring Vegetable Pickin’s”. Part 1 Roasted Radishes and Part 2 Asparagus Romesco Blanco. More about vegetables.

2013 AniversaRecipe – Vegetable Warfare
2012 AniversaRecipe – Cherry Blossom Cupcakes
2011 AniversaRecipe – Creamy Garlic Polenta

Recipe: Mushroom Tart

Active Time: 25 Minutes | Total Time: 90 Minutes | Yield: 8 Servings

Ingredients
Mushrooms1 lb mixed mushrooms, cut in 3/8-inch slices
2 Tbsp olive oil
salt
12 scallions, cut in 2-inch lengths
3 cups baby spinach, about 3 ounces
1 pie pastry, ready made or scratch
6 ounces goat cheese
3 large eggs
1 tsp minced fresh thyme

Special Equipment – 10-inch tart pan with removable bottom, baking sheet, blender or food processor

Instructions
1 Preheat oven to 425 degrees.

Mushrooms and Scallions2 Place mushrooms on a baking sheet. Drizzle with olive oil and toss to coat. Arrange in a single layer, then season with salt. Roast in a 425 degree oven for 10 minutes. Evenly toss on the scallions and roast for 15 more minutes. Sprinkle the baby spinach leaves evenly and then roast for 3 additional minutes. Take out of the oven and reduce heat to 375 degrees.

Pie Pastry3 Meanwhile roll out the pie dough to fit in a 10-inch tart pan with a removable bottom, gently fitting it onto the Pie Pastrybottom and sides. Trim off any extra dough. Line it with a piece of parchment and cover with pie weights or dry beans.

4 Bake for 7-8 minutes until set. Remove the parchment and pie weights and continue baking until very lightly golden, about 7-8 more minutes.

5 Meanwhile make the custard by placing goat cheese, eggs, and thyme in a blender or food processor. Process until smooth and creamy.

Pour Custard6 Arrange the mushroom mixture in the pie crust, reserving a few mushrooms for the top. Pour the custard into the tart pan. Arrange the reserved mushroom on the top of the custard. Bake until custard is set, about 25 minutes. Allow to cool on a rack for 10 minutes then remove the from the pan and serve or let it cool to room temperature and serve.

Information
Notes
You can use all one variety of mushrooms or any combination of buttons, creminis, portobellos, oysters or shiitakes.

Applications
Serve this dish with a green salad for supper.

Enjoy this dish on a brunch buffet; could be served warm or at room temperature.

Dish Designer

  • Exchange 1 teaspoon fresh thyme for 1/2 teaspoon dried thyme.

Inspiration – Helen Horton

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Mushroom Tart
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 18, 2014

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Hot Crab Artichoke Dip

Hot Crab Artichoke Dip is a savory appetizer with crab and vegetables topped with two cheeses.

The Sauce: Crab Artichoke Dip – Bubbling hot seafood and vegetable dip with a dash of lemon for brightness and two salty cheeses, feta and Parmigiana-Reggiano.

‘Great Sauces Transform Good Food into Gourmet’ 

New Year’s appetizer

Hot Crab Dip with Artichokes was on my bucket list of dishes. We’ve ordered it countless times at Hot Crab Artichoke Diprestaurants. In fact, we’ve tried bubbling hot versions of crab, artichoke, spinach and mushroom dips. This recipe is a triumvirate of crab, artichoke and spinach. We especially enjoy it with Maryland crab but it’s delicious and economical without crab.

Recipe Development PicTo arrive at this recipe I made multiple versions on the same day for side-by-side taste testing. I whipped up several batches, some with crab. One had marinated and another water-packed artichoke hearts. Spinach was ubiquitous. Finely crumbled feta cheese sprinkled over the top with Parmigiana-Reggiano turns a light golden brown and has a savory salty finish. Lemon adds brightness. Mix a batch with or without crab, your preference. Serve with toasted crostini, crackers, tortilla chips or fresh vegetables. Ring in the New Year with a hot appetizer on your buffet.

You may also enjoy Bleu Cheese Ball, Magtag Bleu Terrine w/ Fruit and Nuts, Rockamole, Fetamole, Hummus, Baba Ghannouj, Creamy Italian Feta Dip, Antipasti and Tapenade.

2012 AniversaRecipe – Maytag Bleu Cheese Terrine
2011 AniversaRecipe – Nigiri Fruit Sushi

Recipe: Hot Crab Artichoke Dip

Active Time: 15 Minutes | Total Time: 40 Minutes | Yield: 3 Cups

Ingredients
1 6-oz jar artichoke hearts. water-packed, well drained, thinly sliced (about 1/2 cup)
1 10-oz package chopped spinach, thawed, squeezed dry
3/4 cup finely grated Parmigiana-Reggiano, divided
artichokes3/4 cup mayonnaise
3/4 cup sour cream
zest of 1 lemon
1 Tbsp fresh lemon juice
1/4 tsp kosher salt
1 tsp freshly ground black pepper
1 cup lump crab meat
1/2 cup crumbled feta cheese
toasted crostini slices, tortilla chips or crackers

Special Equipment – medium mixing bowl, one 3-cup baking dish

artichoke hearts and moreInstructions
1 Preheat the oven to 425 degrees.

2 Combine artichoke hearts, spinach, 1/2 cup Parmigiana-Reggiana, mayonnaise, sour cream, lemon zest and juice, salt and pepper in a medium bowl. Gently stir in the crab meat.

Crab Dip Ready to Bake3 Evenly spread the artichoke mixture in the baking dish. Sprinkle the remaining 1/4 cup Parmigiana-Reggiano and feta cheese.

4 Bake until heated through and the top browns, about 25 minutes. Let cool slightly and serve with crostini, chips or crackers.

Information
Notes
This dish could also be made in two-1 1/2 cup small baking dishes.

Use blue painters tape to label dishes. You can bake or chill and still easily remove.

Applications
Stuff about 2 tablespoons of leftover dip inside a chicken breast, season and bake.

Dish Designer

  • Exchange Parmigiana-Reggiano for gruyere.
  • For tangier dip exchange water-packed artichokes for marinated artichokes.

Hot Crab Artichoke DipInspiration – oui, chef

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Hot Crab Artichoke Dip
Written by
Photography and Styling by Helen Horton
Updated: December 27, 2013

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Gnocchi with Spinach and White Beans

Gnocchi pokey

Bite size pillows of potato pasta feature in this Italian dish. The tomatoes and beans drink in the flavorful chicken and tomato-y sauce and seasonings. Since gnocchi is frequently served dressed in cream sauce, this is an atypical and healthy diversion. The Italian tomatoes speed the prep and add well balanced seasoning. It’s a one dish meal that cooks up in half an hour, hearty and light at the same time. Recently I served it for a ladies supper with some crusty garlic bread. It was a hit.

2011 AniversaRecipeItalian White Bean and Ham Soup


Recipe: Gnocchi with Spinach and White Beans

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Yield: 6 Servings | Level: Easy

Ingredients
The Sauce
1/2 cup Chicken Broth

The Rest
1 Tbsp plus 1 tsp Olive Oil, divided
1 16-oz pkg Gnocchi
1 medium Onion, thinly sliced
4 cloves Garlic, minced
1 5-0z pkg Baby Spinach, about 6 cups
1 15-oz can Diced Tomatoes with Italian Seasonings
1 15-oz can Cannellini Beans
Dash Salt
1/4 tsp freshly ground Pepper
1/2 cup shredded Monterrey Jack Cheese
1/4 cup finely shredded Parmesan Cheese

Instructions
1. Heat 1 tablespoon oil in a large skillet over medium heat. Add gnocchi and cook, stirring often until plump and lightly brown, about 5-7 minutes. Transfer to a plate or bowl.

2. Add 1 teaspoon oil and onion

to the pan and cook for 2 minutes. Add garlic and chicken broth. Cover and cook until onion is soft, about 4-6 minutes.

3. Add spinach and cook 1-2 minutes or until it starts to wilt.

4. Stir in tomatoes, beans, salt and pepper and bring to a simmer. Stir in the gnocchi.

5. Sprinke with cheeses. Cover and cook until melted and the sauce is bubbly, about 3 minutes.

Dish Designer
• Exchange baby spinach for chopped swish chard or regular spinach.
• Exchange tomatoes with Italian seasonings for plain tomatoes but add 1/2 tsp sweet basil, plus a dash each of oregano, garlic powder and thyme.
• Exchange cannellini beans for other white beans such as navy or great northern.
• Exchange Monterrey Jack for mozzarella.

Inspiration—Eating Well

SaucyCuisine.com
sauces over under and through

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Bacon and Egg Spinach Salad with Poppy Seed Vinaigrette

Spinach salad with bacon and hard boiled egg with poppy seed dressing.

The Sauce: Poppy Seed Vinaigrette – Polka dotted with poppy seeds, this tarragon infused vinaigrette is a sweet dressing with dry mustard and minced onion. It pairs well with this main dish salad adding depth and sweetness to the spinach and eggs.

 

Double the poppy seed dressing

When my sister Jo Ann makes this salad, she always doubles the dressing because the sauce is the star of the show. She loves to dress other salads later in the week with the leftover sauce. I was working on my ‘Spinach Salad Amid Fruit’ series a few weeks ago and sharing a few details about the recipes with Jo Ann. She told me about this fabulous spinach salad. Not on the series because it didn’t make the ‘fruit’ requirement, Bacon-and-Egg-Spinach-Saladit is a spectacular combination of ingredients. It showcases smoky bacon and tender hard-cooked eggs. The tangy cranberries, sweet crunchy walnuts and creamy Jack cheese make each bite rich in contrasting flavors.

Yesterday I made dinner for a neighbor, Carrie, who just had a new baby. It’s her first. Along with this salad I delivered some Gazpacho, Chicken with Apple Cider and Bacon Sauce and Maple and Oatmeal scones with a couple extra scones for her new mom midnight snack. A few days later Carrie contacted me to say, ‘I loved your spinach salad. I wanted to eat slowly and savor it but it was so fabulous I just kept eating and eating. The dressing was so good you could drink it.’

 
Recipe: Bacon and Egg Spinach Salad with Poppy Seed Dressing

Prep Time: 15 Minutes | Cook Time: 0 Minutes | Yield: 10-12 Servings | Level: Easy

Ingredients
Poppy Seed Dressing

  • 1/3 cup red wine vinegar
  • 1/2 tsp dried tarragon
  • 3/4 tsp ground dried mustard
  • 2 tsp salt
  • 3 Tbsp yellow onion, finely minced
  • 2/3 cup sugar
  • 1 Tbsp poppy seeds
  • 1 cup canola oil

Bacon and Egg Salad

  • 12-15 oz baby spinach
  • 4-6 slices crisp bacon, crumbled
  • 4 hard-boiled eggs, sliced
  • 1 small or 1/2 large red onion, sliced very thin
  • 1 cup thinly sliced button mushrooms, about 5-6 medium
  • 1/2 cup dried cranberries
  • 1 cup grated Monterrey Jack cheese, (4 ounces)
  • 1/2 cup candied walnuts

Instructions
1 Combine all the dressing ingredients in a jar with a tight fitting lid and shake to combine. Or add to a food processor and while processing, slowly add the oil. In this case the onion could be coarsely chopped as it will become fine during processing.

2 Place the spinach, bacon, eggs, red onion, mushrooms, cranberries, cheese and walnuts to a large bowl. Pour dressing over all and gently toss. May save some eggs and bacon to garnish top of salad.

Information
Notes
For candied walnuts, add 1/2 cup walnuts and 1/3 sugar to a sauté pan over medium heat. Stir constantly until sugar melts. Pour on a baking sheet lined with parchment paper to cool.

Serve this salad build on individual plates for a first course salad fancy enough for company.

Dish Designer

  • Exchange cranberries for dried cherries, blueberries or raisins.
  • Exchange red for Vidalia, Walla Walla, Maui or other sweet onions.
  • Exchange button for crimini mushrooms.
  • Exchange walnuts for pecans or sliced almonds.

Inspiration – Julie Reneer

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 30, 2012

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Peach Spinach Salad

Part 2 of 3 part Series “Spinach Salad Amid Fruit”, click here for Spinach Strawberry Salad with Candied Nuts, click here for Spinach Salad with Citrus.

Spinach salad with peaches, raspberries and crisp bacon dressed with citrus vinaigrette.

Silver Spring farmer’s market find

A few days ago I stopped at the Silver Spring Farmer’s Market. My favorite approach is to walk the length of the market to investigate the bounty of each booth. I walked by some boxes of freshly picked tree-ripened peaches. They had the fragrance only ripe-picked stone fruit acquire. I bought some peaches and knew exactly what I wanted them to turn into, a fresh peach and spinach salad. OK, well some of them would get eaten solo, nothing needed but to savor the fresh flavor and the juice dripping down my chin.

This salad boasts a poppy seed vinaigrette that soaks into the noodles surrounding the fruit and spinach. It creates a light summer dish with a myriad of contrasts; fruit and vegetable, crunchy and soft, sweet and savory. A diversion from your typical pasta salad, it will receive rave reviews at your next salad potluck or buffet bar.

 
Recipe: Peach Spinach Salad

Prep Time: 10 Minutes | Cook Time: 10 Minutes | Yield: 6 servings | Level: Easy

IngredientsDressing-Poppy-Seed

  • 16 oz extra wide egg noodles
  • 3 Tbsp apple cider vinegar
  • 1/4 cup fresh squeezed orange juice
  • 2 tsp poppy seeds
  • 1/3 cup sugar
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 3 Tbsp olive oil
  • 2 cups fresh ripe peaches, 1/2-inch diced
  • 2 cups whole raspberries
  • 6 slices crisp bacon, crumbled
  • 3 cups fresh baby spinach

Extra-Wide-NoodlesInstructions
1 Cook noodles in plenty of well salted boiling water until al dente.

2 In the meantime, mix vinegar, orange juice, poppy seeds, sugar, mustard and salt in the bottom of a large bowl. Slowly add the oil and whisk to emulsify.

3 Drain the noodles and dump in the bowl with the dressing. Toss to combine. The warm noodles soak up the dressing flavors.
Spinach-Peaches-Raspberries-Oranges
4 Add the peaches, raspberries, bacon and spinach and gently toss again.

Information
Notes
Dice the peaches the same size as the raspberries for even balance of fruit.

Dish Designer

  • Exchange apple cider for red wine or white vinegar.
  • Exchange fresh orange juice for orange juice reconstituted from frozen or bottled orange juice.
  • Exchange extra wide egg noodles for wide or narrow.
  • Exchange peaches for mangos or papaya.
  • Exchange raspberries for sliced strawberries.

InspirationUSU Extension

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 22, 2012

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Spinach Salad Series

‘Spinach Salad amid Fresh Fruit’ Series

Baby spinach in a bag

I’m not a prepared food enthusiast but who doesn’t love the convenience of baby spinach? I mean really, you have a completely nutritious food that is one hundred percent natural without all the work of sorting and cleaning. Spinach supplies one of the best salad bases especially during the summer when paired with fresh fruit. This coming week I am doing a series called “Spinach Salad amid Fresh Fruit”. We’ll explore different ingredients to ensure spinach is in good company and showcase them dressed in some varied but terrific sauces. Watch for three scrumptious spinach salads:

Spinach-Salad-RecipesWednesday, August 3, 2011Spinach Salad with Citrus

Thursday, August 4, 2011Peach Spinach Salad

Friday, August 5, 2011Spinach Berry Salad with Candied Nuts

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Select one to serve this weekend. Make it a Saturday salad or a side with Sunday dinner.

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 12, 2012

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Beef and Cinnamon with Noodles

Hearty chunks of beef seasoned with cinnamon and loads of noodles.

Recipe collector

I have a lot of cookbooks but my favorite resources are my 15 recipe binders arranged by categories. I am a recipe collector. When I was about 9 or 10 years old I started a recipe card file. It continued to grow as I gathered great recipes from every corner; friends, relatives, strangers, colleagues, cookbooks, newspapers, magazines, church socials and bake offs. When I started watching the Food Network in the mid Nineties, I began printing off recipes I wanted to try on my home printer. Organizing the 8 x 11 format with my 4 x 6 card size recipes was becoming cumbersome so I made the move to binders. I could use all sizes by attaching clippings, cards or hand written notes to an 8 x 11 paper. Binders were the perfect solution, allowing them to grow unevenly in any category.  I love these binders but my favorite feature is the ability to make lots of notes in the recipe margins. Notes include tips and tricks, changes and adaptations, plus the date and event I made the recipe if it was for a special event. It has become my recipe journal. Are you keeping track of food events? If so, how?

Beef-and-Cinnamon-with-Noodles-ScallionsCinnamon Beef is a recipe from one of my binders that I have wanted to cook for a long time. This recipe was clipped out of a Cooking Light magazine many years ago. It looked exotic, very delicious and tender. The broth is similar to the flavor of hot and sour soup but rather than a little heat, it is cinnamon spicy. Served over noodles, it is a one dish meaty meal that is a diversion from your fat filled comfort food but comforting none the less.

 
Recipe: Beef and Cinnamon with Noodles

Prep Time: 10 Minutes | Cook Time: 2 Hours 15 Minutes | Yield: 8 servings | Level: Easy

IngredientsBeef-and-Cinnamon-with-Noodles

  • 1 Tbsp vegetable oil
  • 2 pounds beef stew meat, cut in 1-inch cubes
  • 8 green onions, cut in 1-inch pieces
  • 6 cloves garlic, crushed
  • 1 1-inch piece peeled fresh ginger, cut in thin slices
  • 5 cups water
  • 3/4 cup rice vinegar
  • 3/4 cup soy sauce
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1 10 oz box frozen spinach, thawed
  • 4 cups hot cooked noodles, about 8-ounces uncooked

Instructions
1 Heat oil in a large Dutch oven over medium-high heat. Adding in half the meat, brown on all sides then remove from pan and repeat.

2 Return all the meat to the pan and add the onions, garlic, ginger, cinnamon, water, vinegar, soy sauce and sugar. Bring to a boil then simmer for 2 hours.

3 Stir in spinach and cook for 3 minutes. Serve over noodles.
Beef-and-Cinnamon-with-Noodles-Soup
Information
This dish has a flavor relationship to hot and sour soup.  It is an exotic and hearty dish.

Dish Designer

  • Exchange frozen spinach for fresh from your garden or farmers market.  Use a large bundle torn in small pieces.
  • Exchange noodles for pasta such as fettuccine.

InspirationCooking Light

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 30, 2012

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Florentine Lasagna Rolls

Rolled lasagna with cheeses and spinach.

Easy but fancy lasagna rolls

I assembled this whole recipe and then realized I left the box of spinach in the microwave…urg. I was defrosting it in the microwave and forgot it was hidden away. I actually assembled the dish sans spinach on a Saturday afternoon and ran off to some other activities planning to come home and bake it for supper. About an hour later I was at a meeting doing something completely different and remembered the spinach was still in the microwave. When I arrived home I set the the oven to preheat. I squeezed out the water and tucked little bundles of spinach into the lasagna rolls dripping some of it all around the pan. No worries, after it baked, no one would have known except we all got a laugh about the story over a really good Italian supper. Do you have a recipe recovery story to share?

 
Recipe: Florentine Lasagna Rolls

Prep Time: 10 Minutes | Inactive Time: 10 Minutes | Cook Time: 50 Minutes | Yield: 6 Servings | Level: Easy

IngredientsFlorentine-Lasagna-Rolls
Noodles

  • 1 Tbsp olive oil
  • 1 Tbsp salt
  • 12 lasagna noodles

Béchamel Sauce

  • 2 Tbsp butter
  • 4 tsp flour
  • 1 ¼ cups milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • pinch fresh ground nutmeg

Cheeses

  • 1 16-oz ricotta cheese
  • 1 10-oz pkg frozen chopped spinach, thawed and squeezedFlorentine-Lasagna-Rolls
  • 1 cup grated parmesan cheese
  • 2 thick slices crispy bacon, diced
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp pepper

Lasagna

  • 1 1/2 cups marinara sauceFlorentine-Lasagna-Rolls
  • 1 cup shredded mozzarella
  • 1/4 cup grated parmesan cheese

Instructions
1 Preheat the oven to 450 degrees.

Pasta
2 Add olive oil and 1 Tbsp salt to a large pot of boiling water then slide in the lasagna noodles. Cook until just tender but still firm. Drain.

Béchamel
3 In the meantime, melt the butter in a heavy saucepan on medium-low heat and then whisk in the flour. Slowly whisk in the milk and then increase the heat to medium-high.

4 Continue stirring until it begins to boil and thicken and has a smooth finish. Add the 1/2 tsp salt, pepper and nutmeg.  Pour into a 9 x 13 baking dish and spread evenly.

Cheeses
5 In a medium bowl, combine the ricotta cheese, spinach, 1 cup parmesan cheese, bacon, egg, salt and pepper.

Florentine-Lasagna-RollsLasagna Assembly
6 On a work surface, lay out a lasagna noodle and place 3 Tbsp of the cheese mixture on one end and roll up. Place in the 9 x 13 dish seam side down and repeat until all 12 are lined up on top of the béchamel. If you have some extra cheese mixture dab it in the cracks between the rolls.

7 Spoon the marinara over the lasagna rolls. Sprinkle with mozzarella cheese and then 1/4 cup parmesan.

8 Cover with foil and bake at 450 degrees for 20 minutes, then uncover and bake 15 minutes more until the top becomes golden and bubbly. Let stand for 10 minutes before serving.

Information
Notes
Keep small packages of thick sliced bacon in the freezer, 2 slices per pack so I can have bacon at my fingertips. For a vegetarian dish, omit the bacon.

Applications
Make this dish lasagna style. Pour the béchamel on the bottom, then layer lasagna noodles with cheese mixture and top with marinara. Sprinkle with mozzarella and parmesan.

Dish Designer

  • Exchange ricotta for cottage cheese.
  • Use a homemade or bottled marinara sauce.
  • Exchange mozzarella for Monterrey Jack cheese.
  • Omit bacon for vegetarian dish.

Inspiration – Giada De Laurentiis

SaucyCuisine.com
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Written by
Photographs by Helen Horton
Updated: May 18, 2012

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