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Recipes

What's Cooking: Homemade Lasagna

What's Cooking: Homemade Lasagna

12 oz. ricotta cheese
12 oz. cottage cheese
2 eggs
12 oz. spaghetti sauce
1 pound mozzarella cheese
1 box lasagna noodles.
9 X 13 Pan

What's Cooking - Shrimp Creole

What's Cooking - Shrimp Creole

Char Morse made Shrimp Creole

What's Cooking: Barbeque Braised Pork With Creamy Polenta

What's Cooking: Barbeque Braised Pork With Creamy Polenta

From Chef de Cuisine Matt Fankum at The Green Well

What's Cooking: Balsamic Braised Beef Short Ribs

What's Cooking: Balsamic Braised Beef Short Ribs

Pat beef dry. Heat oil in a wide 3 to 5 quart heavy pot over medium high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes total. Transfer to a plate and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

What's Cooking: Chef Len's Steak Benedict

What's Cooking: Chef Len's Steak Benedict

Hollandaise sauce-- it's a simple touch that puts a French twist on breakfast food, and you can put it on more than just eggs.

Thanksgiving tips: Brush up on turkey, gravy basics

Thanksgiving tips: Brush up on turkey, gravy basics

Turkey and gravy are the dynamic duo of Thanksgiving.

What's Cooking: Sausage, Apple and Cranberry Stuffing

Preheat oven to 350 degrees. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

What's Cooking: Chef Len's crab cakes

What's Cooking: Chef Len's crab cakes

In a medium mixing bowl put the crab meat, scallions, bread crumbs, Old Bay, cheese and eggs season with the salt. Then lightly toss all ingredients until incorporated. Cover with plastic wrap, and chill for 1 hour or more.

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Barilla Pasta
Whole Grain 13.25 oz or Piccolini 16 oz. Select varieties.
Excludes Barilla Plus, Jumbo Shells, and Wavy Lasagna.

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