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 | | Search results for the keyword(s): stouffers lasagna with meat sauce frozen entree | | | Additional Related Content | | |
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| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
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| Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served. The traditional pasta sauces will generally be categorized ... |
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| A basic sauce that serves as a base sauce to use in making other variations of the original sauce. Initially perfected by the French, all sauces are now universally categorized ... |
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| Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue ... |
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| A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables. The released juices become the base for the sauce, to ... |
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| The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), ... |
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| An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients. Made to be served as a cold sauce, Verte Sauce or Sauce Verte as it is ... |
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| Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, ... |
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| A long, boat shaped pasta that is oval shaped with ragged or scalloped edges. Similar to cavatelli pasta, cicatelli is longer in length with a more twisted shape. It is a good ... |
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| An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb. Mint sauce ... |
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| A cheese sauce made by using BĂ©chamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and ... |
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