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Supper is on
Beef Stroganoff
Ingredients
1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces
fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Directions
Sprinkle the steak
strips with House Seasoning to light cover them, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a
few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding
salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles. House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix
the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups
Read more at: http://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe.html?oc=linkback
Cajun Jambalaya Recipe
Ingredients Serves: Serving Size: 1 cup
Nutritional information (amount per serving) Calories: 299 Sodium:
776mg Fat: 11g Carbohydrates: 25g Cholesterol: 67mg
Protein: 25g Fiber: 1g Directions - Heat oil in large heavy
skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
- Pour off excess oil. Add onion, bell pepper and celery; cook and stir on medium heat until onion is softened. Stir in tomato, Cajun seasoning
and bay leaves.
- Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally. Remove bay leaves before serving
Chicken Fettuccine Alfredo
- 1 lb chopped cooked chicken meat
- 8 tablespoons butter, softened
- 1⁄4 cup cream
- 1⁄2 cup grated parmesan cheese
- 6 quarts water
- 1 teaspoon salt
- 1
lb fettuccine pasta (dried or fresh)
- freshly grated pepper
- grated parmesan
cheese
Directions - Cream the butter in a bowl with a wooden spoon until it is light and fluffy.
- Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time.
- Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
- Prepare the chicken and keep it warm.
- You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and
saute in olive oil or butter a few minutes until cooked but still tender.
- Season as you like.
- Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
- Bring the water and salt to a rolling boil in a
large stock pot.
- Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
- Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
- Immediately drain the pasta into a colander.
- Make sure it's completely drained before transferring to the hot pasta bowl.
- Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand
is well coated.
- Season with salt and freshly grated pepper.
- Serve at once and pass grated Parmesan cheese.
Creamy Chicken Lasagna
Ingredients 3 skinless, boneless chicken breast halves 6
uncooked lasagna noodles 1 cube chicken bouillon 1/4 cup hot water 1 (8 ounce) package cream cheese, softened 2 cups shredded mozzarella cheese 1 (26 ounce) jar spaghetti sauce Directions - Bring a large pot of lightly
salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
- Meanwhile, place the chicken in a saucepan with enough water to cover,
and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
- Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot
water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
- Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture,
and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
- Bake for 45 minutes in the preheated oven.
Easy As Chicken Pot Pie
Ingredients Original recipe makes 6 servings - 1 sheet frozen puff pastry, thawed
- 1 1/3 cups frozen peas and carrots
- 2/3 cup frozen corn kernels
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon
crumbled dried thyme, or to taste
- 2 cups diced cooked chicken
- salt and ground black pepper to taste
Directions - Preheat oven to 375 degrees F (190 degrees C).
- Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
- Bake in preheated oven
until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
- Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm,
5 to 10 minutes.
- Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue
to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
- Pour the chicken
mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.
Easy Garlic-Lemon Scallops
Directions -
Prep 10 m -
Cook
10 m -
Ready In 20 m - Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and
opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
- http://m.allrecipes.com/recipe/132358/easy-garlic-lemon-scallops/
Easy Meatloaf
Directions Prep: 10 m Cook:
1 h Ready In: 1 h 10 m - Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt
and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
- In a separate small bowl, combine the brown
sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
http://allrecipes.com/recipe/16354/easy-meatloaf/
Fresh Tomato Spaghetti Sauce
Directions: -
To cook
pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. -
Add onion, basil, garlic and salt. -
Saute until onion is tender, approximately 5 minutes.
-
Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened. -
Remove parsley. -
Serve
over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
Foxy's BBQ Fried Chicken
Cook Time: 2 Hr 35 Min Ingredients 1 1/2 Tbsp basil, fresh
1 Tbsp parlsey 1 to 2 pinch paprika, sweet mild
bottle your favorite bbq sauce(how much you use depends on your liking)
large cooking skillet/cast iron skillet
Directions 1 pre heat oven to 375---1 pack of chicken legs (10/12 pieces)-1tsp fresh chopped basil. 1 tspfresh chopped parsley.-1pinch of paprika or to your liking.-1 sm. onion minced-1 sm. clove of garlic minced (garlic and onion are optional
if using bbq sauce that has some in it ) 1 container of ur fav bbq sauce( I use Sonnys) 1 Lg fry pan - paper towels to blot excess oil from chicken and a bowl--1 baking dish(I use none stick or clear dish baking). Chopping knife&Choppin Board Lawrys Season Salt 1/2 tbl spoon. Accent 1/tsp 2 wash chicken thoroughly to
remove an excess fat,(cold water only) or any foreign parts, After washing pet dry with a good paper towel or clean dish rag(wash hand after each use of meat for safety. After chicken is lightly patted to remove excess water. Add chicken to baking dish-also
need tongs and lightly cover with oil usin tongs to rotate chicken making sure oil is on all sides of the meat hold chicken at base and massge oil in not too much oil just enough so it can hold the seasonings( I use Olive oil but you can use a reg,
cooking oil.. 3 Next you need to add the seasonings to chicken, mix the dry mixes
together in a small bowl and lightly season chicken peices covering all sides, Put skillet on stove turn up to med, high and pour half cup of oil to skilet and let get hot for 10-12 min dependin on ur stove temp-test old temp by drop very carefully a small
amout of flour to it, if it sizzles oil is ready--when oil id hot n ready use tongs to genlty LAY chicken in skillet* CAREFUL not to get splashed or burned,,if u should get burned, immerse burn area in cold running water then ice pak when possible.
4 After all the chicken is in skillet it needs to get brown but not fully cooked, should show
some carmelization..rotate chicken while frying, using tongs..chicken needs to fry approximately 10-12 depending on heat. if u poke chicken and pink comes out that ok chicken should not be fully cooked on stove the rest of the cooking is done in oven, ok now
after about 7 mind add basil,garlic, and onion bt keep an eye because these items can burn easily if not attended to or if fire to hot, basil, onion and garlic only need to sautee with meat to add extra flavoring, 5 After chicken has fried for about 12-17 min, place paper towels on the bottom of a dish and use tongs to take chicken out of
skillet. add a pinch of salt and pepper to taste .then meat let sit 5 min, to rest while oil drains. Get BBQ sauce ready and a bbq sauce paint brush, if u dont have a bbq sauce paint brush you csan just use a spoon, Pour half cup of bbq sauce out of container
into a cup, Take a few spoons of bbq an spread at the bottom of the baking dish this helps prevent sticking or u can line the bottom with good aluminum foil for ez clean up. 6 Remove chicken from bowl and lay in baking dish in neat formation 1chicken lays strsight m next chicken lays upside down, and so forth and so on until done.
7 Now take the bbq sauce and the brush and baste each individual chicken with sauce until
fully covered, turning over chicken to make surre sauce is on both sides..... baked uncovered for 20min( keep any sauce u didnt use to rebaste chicken . after 20 minutes is up add the rest of the bbq sauce,cover with foil and cook 15-20 more minutes---if chicken
looks like its stickin add more bbq sauce. The foil covering needs to stay on on the final cooking stage because this is what seals in the juices. After chicken is done, remove from oven , leave foil on for 10 more min so meat can rest......after rested.....enjoy...............Best
wishes Foxy
Fried Chicken
Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
Watch how to make this recipe
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander.
Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around
the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening
temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in
a warm oven, especially if it's a gas oven.
Recipe courtesy of Alton Brown
Read more at: http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe.html?oc=linkback
Holiday Roast Goose
Ingredients -
1 10 - 12 pound domestic goose
-
1 teaspoon dried marjoram, crushed -
1/4 - 1/2 teaspoon coarsely ground black pepper -
1 recipe Herb Glaze or Ginger-Honey Glaze Herb Glaze
-
-
1/4 cup snipped fresh flat-leaf parsley -
1 teaspoon ground black pepper -
1 tablespoon white vinegar Ginger Honey Glaze -
-
1/4 cup Dijon-style
mustard -
2 - 3 teaspoons grated fresh ginger
-
1 - 2 tablespoons chicken broth
Directions 1. Preheat oven to 350 degrees F. Rinse goose; pat dry with paper towels. Remove excess fat from cavity and neck. Sprinkle body cavity and rub
the outside of the skin with marjoram and pepper. 2. Skewer neck skin to back; tie legs to tail using 100 percent cotton kitchen string. Twist wings under back. Prick entire surface
of bird with a fork. 3. Place goose, breast side up, on a rack in a shallow roasting
pan. Insert a meat thermometer into thigh meat (bulb should not touch the bone). 4. Roast, uncovered,
for 3 to 3-3/4 hours, or until the thermometer registers 180 degrees, drumsticks move easily in sockets, and juices run clear. Using a basting bulb, carefully remove and discard the hot, liquid fat as it accumulates during roasting.
5. Baste goose with about 1/3 cup of Herb Glaze or Ginger-Honey Glaze during the last 15 minutes of roasting.
Add vinegar or broth to remaining glaze as directed. 6. Reheat glaze
to serve as a sauce. Cover goose; let stand for 15 minutes before carving. 7. To serve, carve goose; pass remaining glaze to drizzle over sliced goose. Makes 12 to 16 servings.
Herb Glaze 1. In a small bowl, stir together orange marmalade, parsley, and black pepper. After glazing goose, stir white vinegar into remaining mixture
before passing as a sauce. Ginger Honey Glaze 1. In a small saucepan stir together honey, mustard, and ginger. Heat through. After glazing goose, stir chicken broth into remaining glaze before passing as a sauce.
Pan Fried Pork Chops
Ingredients
1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Smashed new potatoes, for serving
Fast. Easy. Delicious.
Made in 30 minutes or less
Directions
Salt and pepper both sides of the pork chops.
Combine the flour
and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil
mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
Delicious and simple! Serve with smashed new potatoes.
2012 Ree Drummond, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pan-fried-pork-chops-recipe.html?oc=linkback
Scalloped Potatoes and Ham
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional
Directions
Preheat the oven to 375 degrees F.
Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir
in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
Slice the potatoes really thin using a mandolin or a really sharp knife,
the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer
of cheese and sauce. Sprinkle extra pepper on top.
Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped
parsley if desired and serve it up.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback
Sloppy Joes
12 servings (serving size: 1 sandwich) Ingredients 3/4 cup chopped onion
1/2 cup chopped green bell pepper 3/4 pound ground round 2 cups no-salt-added tomato sauce 2 tablespoons tomato paste
1 tablespoon prepared mustard 1 teaspoon chili powder 2 teaspoons Worcestershire sauce 1/2 teaspoon salt
1/2 teaspoon sugar 1/2 teaspoon dried oregano 1/8 teaspoon black pepper 12 (1 1/2-ounce) rolls, split
Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes,
stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.
Sour Cream Chicken
4-6 boneless skinless chicken breasts
1 cup sour cream
1 clove minced garlic
2 teaspoons lemon zest
2 teaspoons Borsari salt (or 2 teaspoons salt and 1 teaspoon
pepper)
1 Tablespoon chopped chives
2 Tablespoons chopped flat leaf parsley
1/2 cup panko crumbs
1/2 cup Parmesan cheese Preheat oven to 400 degrees. Place the chicken breasts in a baking dish that has been sprayed with
cooking spray. Mix together sour cream, garlic, lemon zest, salt, pepper, chives, and parsley in a small bowl.Mix the panko crumbs into the sour cream mixture.Spread the sour cream over the top of the chicken breasts. Cover with Parmesan cheese. Bake
in a preheated 400 degree oven for 20 to 25 minutes, or until chicken is cooked through, and the cheese is golden brown.
Stuffed Peppers with Tomato Basil Cream Sauce
Ingredients - 4 red (green, orange or yellow peppers)
- 1 lb ground
chicken (or turkey breast)
- 1/2 onion (chopped)
- 3 garlic cloves (minced)
- 1
tbsp olive oil
- 11/2 cups brown rice (cooked)
- 3/4
cup parmesan cheese
- 29 ozs tomato sauce (I used Red Pack)
- 1/3 cup heavy cream
- 1/3 cup fresh basil (chopped)
- pepper
- salt
Preheat the oven to 400 degrees. Slice the tops off of the peppers and remove the ribs and seeds. Set aside. In a skillet over medium heat, add olive oil and chopped onion, sauteing
until soft – about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute. Season ground chicken breast with salt and pepper and add it to the skillet to brown. All chicken to cook completely – it should take about 10-12 minutes to brown.
Stir occasionally. While chicken is cooking, mix the tomato sauce with the heavy cream and remaining garlic clove and heat it over low heat. Stir in almost all of the fresh basil, reserving some for garnish. Stir brown rice and 1/2 cup of parmesan
cheese into chicken mixture, then add about 1/2 cup of tomato cream sauce in mixing to coat. Turn off heat. Divine the mixture evenly between the four peppers, stuffing them to the top. Place in a dish that allows the peppers to stand. Spoon a bit of tomato
cream sauce over the tops, and pour the rest of the sauce into the bottom of the pan. Set the tops gently back on the peppers. Bake for 20 minutes, then cover with foil and bake for 30 more. Serve with more parmesan cheese and basil to garnish, with mashed
potatoes on the side.
Swedish Meatballs
Ingredients Original recipe makes 4 to 5 servings - 1 egg
- 1/4 cup milk
- 1 pound ground beef
- 1/4 cup dry cream of wheat cereal
- 1/4 cup minced onion
- 1 (10.75 ounce) can condensed
cream of chicken soup
- 1 (10.75 ounce) can
condensed cream of mushroom soup
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon chopped fresh parsley
Directions - Preheat
oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased
baking sheet.
- Bake at 350 degrees F (175 degrees C) for about 20 minutes.
- Drain meatballs on paper towels, if needed. Then place meatballs in a lightly
greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
- Bake uncovered at 350 degrees F (175 degrees C) for
another 40 minutes. Sprinkle with parsley before serving.
World's Best Lasagna
-
Directions Prep 30 m - Cook
2 h 30 m
- Ready In 3h 15 m
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel
seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water
to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat
oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with
one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil:
to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional
25 minutes. Cool for 15 minutes before serving.
- http://allrecipes.com/recipe/23600/worlds-best-lasagna/
Zucchini Lasagna Roll-Ups
Total Time: 0:45 Prep: 0:10 Level:
Easy Serves: 4 Advertisement
- Continue Reading Below
- 2 (15-oz.) containers ricotta
- 3/4 c. grated Parmesan
- 2 large eggs
- 1 tsp. garlic powder
- kosher
salt
- Freshly ground black pepper
- 1 c. marinara
- 5 large zucchini, sliced 1/8" thick
- 1 c. grated
mozzarella
- Preheat oven to 400 degrees F. Make ricotta mixture: In a small bowl, combine ricotta,
1/2 cup Parmesan, egg, and garlic powder and season with salt and pepper.
- Spread a thin layer of marinara into the bottom of a 9"-x-13” baking dish.
- On each slice of zucchini,
spoon a thin layer of sauce, then top with a thicker layer of ricotta mixture, and sprinkle with mozzarella.
- Roll up and place in baking dish.
- Sprinkle with remaining 1/4 cup Parmesan.
- Bake until zucchini is tender and cheese is melted, 30 minutes.
- http://www.delish.com/cooking/recipe-ideas/recipes/a47882/zucchini-lasagna-roll-ups-recipe/
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