6,767 dan dan recipes

Lasagna on no not that! So hard to cook...what a MYTH! I love to make lasagna and I came up with this recipe by combing several recipes I found on line.

Red beans and rice from the Pink Adobe restaurant with ham hock, tomato sauce, Tabasco, and sausage. Soaked overnight, simmered for hours, with mashed beans stirred back in for creamy richness.

Hearty tomato soup with cooked rice, tender carrot, celery, and a base of canned tomatoes thickened with whole wheat flour and finished with milk. A creamy 30-minute one-pot soup that fills a bowl properly.

Texas chile con queso, two ingredients only: a block of Velveeta and a can of Rotel tomatoes with green chiles. Melt, stir, dip. The Tex-Mex queso every Texan grew up on, ready in 20 minutes.

There is nothing easier than making broth. It's as simple as boiling water, and making your own allows you to avoid food additives. With this recipe, you'll never buy boxed or canned broth/soup stock again.

Garden fresh vegetable spring rolls packed with bean sprouts, bamboo shoots, mushrooms, and scallions in a soy-sesame stir-fry, then wrapped and fried golden and crisp. A vegan appetizer you can season to your taste.

Pantry linguine with clams, marinated artichoke hearts and black olives in a garlicky olive oil sauce. A 30-minute Italian-style pasta built entirely from cans and jars, finished with grated pecorino and red pepper flakes.

This succulent dish is made with savory beef, potatoes, okra and a variety of spices making it perfect for that Super Bowl party!

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Pasta with black beans and spinach in jarred pasta sauce, topped with Parmesan. A protein-packed vegetarian dinner using pantry staples and frozen spinach, ready in 25 minutes.

If your garden is overflowing with zucchini, it can be hard to think of ways to use them. Well, one way is to create the perfect zucchini bread. This is a family and work favorite. A great taste of zucchini, but not over powering. Enjoy.

Pumpkin nut bread baked in two loaves with rolled oats, walnuts, evaporated milk, and pumpkin pie spice. Hearty fall quick bread that freezes beautifully and improves overnight.

Baked pumpkin custard with cinnamon-sugar topping, blended in minutes and baked in buttered pan. Sits between a side dish and dessert with a silky, pudding-like texture.

Hot cheese dip with minced clams, sharp cheddar spread, green peppers, and hot sauce. Made in the microwave in 5 minutes flat. Serve with corn chips.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.

Rotisserie-style pork ribs basted with a homemade chili barbecue sauce of pureed tomatoes, red wine, soy sauce, and chili powder. Slow-roasted and deeply caramelized.