|The Art of Cuisine|
|by Henri de Toulouse-Lautrec|
Like many well-born men of his time, Toulouse-Lautrec loved food--planning it, cooking it, eating it, and talking about it.
1 - 10 of 53 for garlic cheese sauce pasta
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Saute garlic in butter. Add Parmesan cheese, salt and pepper. Add cream and stir constantly until blended and smooth. Add drained shells and mix to coat.
Prepare the sauce. Heat the ... minutes. Add the garlic; saute 30 ... the Filling and Pasta; spread 1/2 ... together the cottage cheese, farmer's cheese, ... tablespoon Parmesan. Serve hot.
1. FILLING: Wash ... 6 minutes. Add garlic; saute 2 ... 7. PARMESAN CREAM SAUCE: Boil cream ... medium heat until cheese has melted an ... boil sheets of pasta until al dente. ... before cutting into squares.
Brown ground sirloin, garlic, onion, green ... well. Add spaghetti sauce and simmer 1 ... with Ricotta. Cook pasta and drain. In ... all the Ricotta cheese, pasta, sauce, ... made a day ahead.
Brown ground meat, onions, and garlic then add spaghetti sauce, tomatoes, mushrooms ... this time cook pasta until al dente ... casserole with Mozzarella cheese. Bake covered ... 350 degrees. Serves 8.
These are easier ... remaining ingredients to sauce. Fill shells ... with 1 cup cheese sauce. Arrange shells ... minutes on medium low, turning occasionally.
Cook pasta until tender, then drain. Add all other ingredients and mix. Chill 1 hour before serving.
Brown ground beef; drain. Add onions, garlic, spaghetti sauce, mushrooms. Simmer ... Cover with Provolone cheese. Repeat these ... melted and lightly brown.
Fennel seeds add ... fennel, basil and garlic to bowl. Season ... 1/2 cup marinara sauce evenly over bottom ... dish. Fill each pasta shell with spinach ... Parmesan separately. 6 servings.
Cook and drain ground beef. Add onions, garlic, tomato, spaghetti sauce and undrained mushrooms. ... Follow with provolone cheese. Repeat layers ... Serves 10 to 12.
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