I am constantly watching the Food Network to not only learn new culinary techniques, but also to find inspiration for my next recipe. And with Ina Garten, Paula Deen, Tyler Florence and Rachael (does she even need a last name?) Ray at the top of my list of favorite chefs, it’s no wonder that I’m glued to the TV. Some of the featured recipes are so good that they don’t even need tweaking, and Paula Deen’s Lots O’Meat Lasagne and Zesty Roasted Garlic Bread are among the absolute best. I’ve provided a link to the recipes below, as well as some helpful hints for preparing the meal. Both recipes are guaranteed crowd pleasers and great easy-to-make dishes for entertaining large groups.
Paula Deen’s Lots O’Meat Lasagne (recipe courtesy of the Food Network)
Paula Deen’s Zesty Roasted Garlic Bread (recipe courtesy of the Food Network)
Helpful Hints and more pics after the jump!
Place the lasagne sheets far enough apart so they have room to expand when fully cooked.
The recipe instructs to roast the garlic for 30 minutes, but I usually keep it in the oven for 40 to 50 minutes.
Squeeze every last bit of the roasted garlic from the peel before mixing it with the softened butter and herbs.
on Jun 21st, 2009 at 2:12 pm
We made this today for lunch and it was absolutely delicious, we enjoyed it very much!
on Dec 21st, 2009 at 3:42 pm
[...] place in culinary school, as I have made the jump from my go-to dish being Paula Deen’s Lots O’Meat Lasagna (which is incredible, by the way) to more exotic fare like Chicken Tagine, Homemade Falafel with [...]