Laura's Lush Pasta Mix
"A bed of pasta is served with a colorful saute of steak, bell peppers, mushrooms, tomatoes and onions. Serve as is, or incorporate your favorite red or white sauce." - by Laura Smith
"A bed of pasta is served with a colorful saute of steak, bell peppers, mushrooms, tomatoes and onions. Serve as is, or incorporate your favorite red or white sauce." - by Laura Smith
"Bread, butter and Cheddar cheese - here's a way to make this classic sandwich in a nonstick pan." - by sal
"After living in the Dominican Republic for many years, I came to appreciate their tasty and easy way of making oatmeal. The texture is more creamy and liquidy, and the fl…" - by Pepita
"A spicy jalapeno cream cheese spread, Colby-Monterey Jack cheese, and crunchy tortilla chips are sandwiched between buttery grilled ciabatta bread in this grown up versio…" - by BrandyE
"Delicious and easy, this is a fabulous mix of berries and yogurt! If you like, you can make a thin layer of graham crackers or granola in each vanilla/berry layer. That g…" - by Rebecca
"A chicken breast starts out on the grill and ends up on the stove in this lovely dish of middle-eastern inspiration. The grilled chicken is covered with a rich and meltin…" - by Wickedchef
"Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger." - by CNM CATERING
"A hybrid between an omelet and a sandwich, eggs mixed with cheese and folded around bacon, plus assorted meats and vegetables of your choice is served between toast to ma…" - by Jeff Acord
"Transform sheets of matzo bread into quick and tasty pizzas with a spread of marinara sauce, a dash of garlic salt and dried oregano, and a sprinkling of cheese, tomatoes…" - by Linda Gould
"In the North of Ireland, locals treat themselves to this enormous breakfast on the weekends. The fried breads make it unique. Soda bread and potato farls are cooked in re…" - by Ita
"Quick and easy salmon is baked in parchment paper to lock in moisture for a delightful salmon dinner." - by Chef John