ready in about 50 minutes; serves 4
You might need to buy:
  • ground beef
  • tomato sauce
  • tomato paste
  • tomato juice or water
  • Italian Seasoning
  • Spaghetti

Haven’t tried…sounds like a good “Pink” sauce that my daughter would like

You might need to buy:
  • cream cheese
  • heavy cream
  • garlic powder
  • salt
  • white pepper
  • spaghetti sauce
  • crushed tomatoes
  • fresh shredded parmesan cheese
  • Pasta or Ravioli or Tortellini
  • butter
You might need to buy:
  • heaped tsp fennel seeds
  • dried red chilies
  • olive oil
  • dried oregano
  • small wineglass of white wine
  • Zest and juice of 1 lemon
  • fusilli or penne
  • sea salt
  • pepper
  • olive oil
ready in about 30 minutes; serves 6
You might need to buy:
  • penne
  • extra-virgin olive oil
  • chopped rosemary
  • salt
  • ricotta
  • grated grana padano or parmigiano reggiano
Belongs to queenofkats Hay and Staw 
You might need to buy:
  • shredded Parmesan cheese
  • frozen peas
  • whipping cream
serves 4
You might need to buy:
  • garlic cloves
  • vegetable oil
  • ricotta cheese
  • Italian seasoning
  • pepper
Belongs to cokerlj Sea Shell Salad 
  • Currently 4/5 Stars.
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This is very different and good. This is MY EDITED version of the original recipe.
Original recipe called for 4 cups cabbage and no peas, called for “mustard” I used dry mustard, called for “vinegar” I used red wine vinegar, and I added some boiled eggs.

You might need to buy:
  • sugar
  • red wine vinegar
  • paprika
  • dry mustard
  • -
  • DRESSING:
  • chopped onion
  • cubed Velveeta cheese
  • Approximately 1 cup Miracle Whip as needed to mix and make creamy

Serves 8 to 10

It’s important not to overbake the lasagna. Once the sauce starts bubbling around the edges, turn the oven to broil. If your lasagna pan is not broiler-safe, brown the lasagna at 500 degrees for about 10 minutes. Whole milk is best in the sauce, but skim and low-fat milk also work. Supermarket-brand cheeses work fine in this recipe. The Gorgonzola may be omitted, but the flavor of the lasagna won’t be as complex. The test kitchen prefers the flavor and texture of Barilla no-boil noodles, but this recipe will work with most brands. One box of Barilla will yield enough noodles for this recipe; you may need two boxes of other brands.

WHY THIS RECIPE WORKS:
For the best flavor in our four-cheese lasagna recipe, we settled on a combination of fontina, Parmesan, Gorgonzola, and Gruyère. But the real secret to a great four-cheese lasagna recipe proved to be a fifth cheese. While ricotta didn’t add much flavor, it gave the lasagna body without making the dish heavy and starchy.

You might need to buy:
  • part-skim ricotta cheese
  • ground black pepper
  • minced fresh parsley leaves plus an additional 2 teaspoons
  • unsalted butter
  • all-purpose flour
  • whole milk
  • low-sodium chicken broth
  • table salt
  • bay leaf
  • cayenne pepper
  • no-boil lasagna noodles

Makes 1 pound; serves 4 to 6
If using a high-protein all-purpose flour like King Arthur brand, increase the amount of egg yolks to seven. The longer the dough rests in step 2 the easier it will be to roll out. When rolling out the dough, avoid adding too much flour, which may result in excessive snapback.

WHY THIS RECIPE WORKS:
For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to allow the gluten network to relax and developed a simple, effective rolling technique.

You might need to buy:
  • large eggs plus 6 large yolks
  • olive oil
  • salt

Makes about 6 cups
This recipe makes enough sauce to coat 2 pounds of pasta. Leftover sauce may be refrigerated for up to three days or frozen for up to one month. Eight teaspoons of gelatin is equivalent to one (1-ounce) box of gelatin. If you can’t find ground veal, use an additional ¾ pound of ground beef.

You might need to buy:
  • low-sodium chicken broth
  • beef broth
  • unflavored gelatin
  • extra-virgin olive oil
  • percent lean ground beef
  • ground veal
  • ground pork
  • minced fresh sage
  • dry red wine
  • Salt and pepper
  • pappardelle or tagliatelle pasta