Latest recipes

Turkey and broccoli lasagne recipe

Turkey and broccoli lasagne recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta
  • Pasta bakes
  • Lasagne

A quick-to-make lasagne using leftover roast turkey. You can sneak in any vegetables you happen to have!

40 people made this

IngredientsServes: 4

  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 tablespoon vegetable oil
  • 280g cooked turkey, sliced
  • 100g cooked broccoli
  • 2 tablespoons butter
  • 4 tablespoons plain flour
  • salt and freshly ground black pepper, to taste
  • 350ml milk
  • 450g lasagne sheets
  • 120g mozzarella cheese, grated

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat oven to 180 degrees C /gas mark 4.
  2. In a medium frying pan gently cook the chopped onion, celery and garlic in oil until soft and tender. Add turkey and broccoli. Set aside.
  3. To make white sauce: In a small saucepan over low heat melt butter. Remove from heat and add flour, salt and pepper; blend well. Return to low heat, whisk in milk and cook until thick.
  4. To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of lasagne sheets. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 of the grated mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining mozzarella cheese.
  5. Bake for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

Recently viewed

Reviews & ratingsAverage global rating:(39)

Reviews in English (33)

It was nice, felt like it needed abit more flavour. Took a little longer to prepare if you don't know what you're doing first time round, but overall it was good.-08 Jan 2017


This was excellent! I also added some peas , carrots and a little spinich. I also tripled the white sauce for the recipe and even made extra after it was finished to pour over top. That may have been because I used more vegetables & turkey than the recipe called for. Thanks for a great new way to use up all of that leftover turkey!-30 Apr 2005

by Cupcake74

This turned out pretty well. I thought the sauce was rather bland by itself so I added parmesan cheese to it and it was much better.-26 Feb 2007

Turkey lasagne with bacon, broccoli and leeks…

Got leftover turkey? Christmas is fast approaching and there is always the question of what to make with the leftover turkey. Pies and curries are always a good option but I have been trying to devise something a little bit different and came up with the idea of using festive flavours in a lasagne and I promise you it works well!

The recipe below can be made using cooked or uncooked turkey and you could even substitute the lardons for leftover ham… The lasagne combines the flavours of a good pie with a creamy white sauce and a delicious cheese topping. There is no need to follow the recipe absolutely when making this lasagne. If you have other leftover vegetables that you think would work well in it – for example carrots or sweet potatoes – just throw them in and use any leftover gravy in place of the stock cube and water.

Turkey lasagne with bacon, broccoli and leeks

  • 300g of turkey breast, cooked or uncooked (cut into slices – if using uncooked turkey, then lightly dust the meat with some seasoned flour)
  • 100g lardons
  • 2 mushrooms (cut into chunks)
  • ¾ heads of broccoli (cut into chunks)
  • 2 small leeks (sliced)
  • ½ tsp thyme
  • 1 chicken stock cube
  • 100ml water
  • seasoning
  • oil (for cooking with)
  • 1pt milk
  • 30g butter
  • 1 handful of plain flour
  • A pinch of all spice
  • ¼ tsp thyme
  • 1 tbsp finely chopped leeks
  • pepper (for seasoning)

Step 1 – prepare the meat filling

  • If you using uncooked turkey, fry it off in a little oil with the lardons and thyme on a medium heat.
  • Add the leeks and mushrooms (if you are using cooked turkey then add it now) – cook for 2-3 minutes.
    Crumble over the stock cube and season then, add the water then cover and allow to cook for a further 2-3 minutes.
  • Add the broccoli pieces, remove from the heat and set to one side whilst you make the white sauce.

Step 2 – prepare the cheese sauce

  • Make a roux by melting the butter in a saucepan.
    Add the flour and make a thick paste.
  • Slowly add the milk a little at a time, stirring/whisking continuously to avoid lumps.
  • Add the allspice, thyme, leeks and season with pepper. Continue stirring/whisking until the sauce has thickened.

Step 3 – make up your lasagne

  • Soak the lasagne sheets in warm water for a minute or so.
  • Take a large oven proof dish and make up the lasagne in the following order:

Easy Instant Pot Lasagna Made with Ground Turkey and Spinach

Try this easy Instant Pot Turkey Spinach Lasagna if you need a delicious ground turkey recipe for a week night meal.

Anytime I can use my Instant Pot pressure cooker I&rsquom always happy! Not only is it fun to use, but it&rsquos so quick to make a meal. I tried one of my favorite ground turkey lasagna recipes last night and love it.

One of my favorite recipes so far has been Instant Pot Potato Soup! I also love making French Toast in my Instant Pot. Don&rsquot have an Instant Pot yet? Now is the time to get one. They are awesome!

Originally published February 22, 2017, updated 2020

More Easy Instant Pot Dinner Recipes:

What Do I need To Make Instant Pot Lasagna?

You&rsquoll need to add water to your pressure cooker, so this recipe will be prepared in a baking dish that you place inside of the pressure cooker pot.

IMPORTANT UPDATE: When I wrote this recipe and took the how-to-photos of me making it, there were no Instant Pot gadgets or pots. Now, I would recommend you get this &ndash> Instant Pot Cake Pan. It&rsquos is a smaller pan that fits inside of your Instant Pot. The 7&Prime pan works with the 8 qt Instant Pot. It&rsquos great for making dishes like this lasagna where you don&rsquot want the liquid touching the food.


  • 1 lb. ground turkey
  • 1 teaspoon dried Italian seasonings
  • 1/2 teaspoon salt and red-pepper flakes to taste
  • 15 oz. container ricotta
  • 1 1/2 cups mozzarella, shredded
  • 1 &ndash 10 oz package of frozen chopped spinach, thawed and drained
  • fresh ground pepper
  • 6-9 oven-ready lasagna noodles, broken to fit a round baking dish
  • 1 large jar chunky pasta sauce
  • 1 cup water

Directions for How To Make Turkey Spinach lasagna

Mix ricotta, 1 cup mozzarella and spinach in a bowl. Add salt and fresh ground pepper.

Coat the bottom of an oven-safe cake pan that will fit inside of your pressure cooking pot with a spoonful of pasta sauce.

NOTE: Do not use a glass dish&hellip now I recommend using a steel cake pan.

Add a layer of the noodles. Break the edges so they will fit inside of the round dish. Now add half of the meat mixture over the noodles. Pour half the pasta sauce over the noodles and spread half of the cheese mixture on top.

Repeat the layers, and top with the rest of the mozzarella cheese. Cover the baking dish with foil.

How to Prepare the Instant Pot For Cooking

Pour 1 cup water into the pressure cooker pot and place a trivet or pot lifter in the bottom of the Instant Pot&rsquos inner pot. If you don&rsquot have a trivet to lift the pan out of the hot pressure cooker, make a sling out of of a large foil strip.

Center the cake pan on the trivet or foil strip and lower it into the pressure cooker&rsquos inner pot.

Lock the lid in place. Select High Pressure and set the timer for 20 minutes.

When timer goes off, turn off the pressure cooker and turn the steam release valve to &ldquoventing&rdquo to release the pressure. When the pressure valve drops, remove lid and remove dish from pressure cooking pot.

Remove foil, let set for 3-5 minutes before serving. Enjoy!

You can also make this simple ground turkey spinach lasagna in the oven. Bake at 350° for 30-40 minutes until bubbly.

How to Make It

Step 1

Heat the oven to 350°F.  Stir the soup and milk in a small bowl. 

Step 2

Cook the turkey, onion and garlic in a 12-inch nonstick skillet over medium heat for 5 minutes, stirring often to separate meat.  Add the zucchini and pepper and cook for 5 minutes or until the turkey is cooked through and the vegetables are tender, stirring occasionally.  Remove the skillet from the heat.  Stir in 1 cup cheese and the basil.

Step 3

Spread 1/2 cup soup mixture in the bottom of an 11x8x2-inch baking dish.  Layer 3 lasagna noodles, half the turkey mixture and 1/2 cup soup mixture in the baking dish.  Repeat the layers.  Top with the remaining lasagna noodles.  Spread the remaining soup mixture over the noodles.  Cover the baking dish.

Step 4

Bake for 30 minutes.  Uncover the baking dish.  Sprinkle with the remaining cheese.

Step 5

Bake, uncovered, for 10 minutes or until the cheese is melted and the lasagna is hot and bubbling.

How to Make It

Step 1

Heat the oven to 400°F.  Meanwhile, place the broccoli, pepper, carrot and onion into a 3-quart saucepan and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender.  Drain the vegetables well in a colander and return to the saucepan.

Step 2

Stir the soup, milk and Parmesan cheese in a medium bowl.  Reserve 1/2 cup soup mixture and stir the rest into the vegetables.

Step 3

Spread reservedف/2 cup soup mixture in an 11x8x2-inch baking dish.  Layer with 3 lasagna noodles, 2 cups vegetable mixture and 3/4 cup mozzarella cheese.  Repeat the layers.  Cover the baking dish.

Step 4

Bake for 20 minutes.  Uncover the baking dish.

Step 5

Bake, uncovered, for㺊 minutes or until hot.  Let stand for 10 minutes before serving.

Turkey Bolognese Spaghetti Squash Casserole Recipe

If you have never been able to like spaghetti squash, let’s try again. My husband and son are just not fans, whereas my daughters and I love it. I think if you go into spaghetti squash expecting a pasta alternative, you’re going to be disappointed. I never feel like I am eating spaghetti when I twirl strands of squash on my fork, whether it’s zoodles or spaghetti squash. But I do like it for what it is.

Tomato sauce is a familiar, well-loved food that could help the palatability of spaghetti squash, which tends to be a little bland and sweet. But if I pair tomato sauce (also naturally sweet) with spaghetti squash, I generally like to balance out all that sweetness with spicy (adding crushed red pepper to the sauce), or an umami ingredient like Parmesan, roasted eggplant or mushrooms, or something bitter like kale.

I was thinking about how to make a baked spaghetti squash recipe, kind of lasagne style. Besides a veggie lasagne (I have a roasted veggie lasagne and a vegan lasagne on my site), I love Ina Garten’s addition of turkey sausage to her lasagne. I do not love how much cheese she adds though. It’s way too heavy for me. So I tried a lightened up turkey sausage spaghetti squash bake and it turned out totally amazing.

The same way I add eggs to ricotta in a lasagne, I had to add eggs here to bind it all together. But arrowroot or flax eggs make a good sub. The key with baked spaghetti squash casseroles is really just to bake them uncovered for a long time to get all that moisture to evaporate, otherwise it’s a soupy mess. The result is a casserole you can cut and serve, and because the spaghetti squash is technically a vegetable, this is a complete meal in my eyes. See this quick Youtube video for how I like to cut spaghetti squash.

Since it’s officially fall, sweater weather, and PSL season, it’s also casserole time! Yes, my husband and Mr. Picky (my son) approve of this casserole and I am willing to bet it will convert a few people out there. See the bottom of the recipe for some suggestions on how to swap out the eggs or meat. It’s just as good vegan, I swear! Let me know if you guys make this recipe or any of my recipes by tagging me @pamelasalzman #pamelasalzman. I just love seeing your creations!! XO

Skinny on Chicken Broccoli Casserole

I made this skinny chicken broccoli casserole by using 98% fat-free cream of chicken soup, non-fat evaporated milk and reduced fat cheddar cheese.

I also added more broccoli and used only a light dusting of grated Parmesan and breadcrumbs.

And I skipped mixing the breadcrumbs with melted butter and opted to coat the top of the casserole lightly with olive oil from my pump spray bottle.

We enjoyed this skinny chicken broccoli casserole recently with warm whole wheat French bread and a simple green salad.

I barely had time to snap a picture before it disappeared!

According to my calculations, each serving of this lightened up chicken & broccoli casserole has about 362 calories and:

7 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
9 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

Skinny Chicken Broccoli Casserole Recipe Variations

no cooked chicken – leftover rotisserie chicken or turkey works well

no broccoli – really any cooked vegetable of your choice will work

no cream of chicken soup – any cream soup would work. So would gravy or a combination of canned soup and gravy

no breadcrumbs – skip them, or substitute other crunchy crumbs – cornflakes, rice krispies, corn chips, potato chips, crackers, etc.

If you’ve made this Enlightened Chicken Divan, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Hidden Veggie Lasagne

The sauce for this Easy Vegetable Lasagne is insanely delicious filled with lots of veggies like zucchini, mushrooms, and roasted bell peppers. Only problem is that the kids take one look at it and say “pass!”

So how do you get them to eat all of these delicious veggies? Puree the sauce so those veggies virtually disappear! What you are left with is a tasty sauce with an almost bolognese texture. (To puree the veggies in the pot, I like to use a handheld immersion blender, but you could transfer it to a blender as well).

The flavors of this sauce are out-of-this-world delicious and no one will ever know that it’s full of vegetables. Plus, the no-boil lasagne noodles soak up all of the liquids and flavors resulting in a true hidden veggie lasagne recipe.

Love that this sauce for Vegetable Lasagne can be made ahead! Just prepare the sauce and refrigerate for up to 3 days.

Lessons Learned From Baking Frozen Homemade Lasagne

The last time I made lasagne I cooked half of it and prepared the other half (uncooked) and froze it. My husband and I, even with help from friends, are never able to finish off an entire lasagne before it goes bad. I had heard of people doing it before, but found that after 80 minutes at 350 degrees my lasagne was still pretty cold in the middle. I had precooked the noodles so my biggest goal in heating up the frozen lasagne was to get it hot and bubbly.

I decided to look up how to handle cooking a frozen homemade lasagne and discovered that no one seems to agree on what to do with a frozen lasagne! What I did pick up were some bits and pieces of do’s and don’t that made sense to me:

  • Do: freeze the lasagne without baking it first
  • Don’t: freeze in tin foil, it can pick up the taste (I messed up here and froze it in an aluminum pan with tin foil covering it surrounded by plastic wrap)
  • Do: cover tightly in tin foil when you do bake it because it will take longer to bake and you don’t want to burn it
  • Don’t: bake uncovered, you have a good chance of burning the outside and having a frozen inside

There doesn’t seem to be a consensus on what temperature to bake the frozen lasagne. Some say 220 and others up to 475 degree farenheit. Some people discussed thawing it before you bake it (which I may try next time, but my intent was that the frozen lasagne would be dinner on demand on an evening that I was too busy or too tired to cook).

What I did: I baked the lasagne at 350 degree farenheit for 70 minutes, I turned up the heat to 375 for an additional 20 minutes and then took off the top foil and baked at 425 for 10 minutes (to bake off some of the excess moisture and brown the top just a little bit). Basically I cooked it until the middle was warm and then browned it a bit.

The verdict: Don’t freeze it in tinfoil, there was a teensy bit of tinny taste. I made the lasagne with hot Italian sausage baked in, so it seemed to not be too overbearing. Don’t sauce up your lasagne too much before you freeze it – I was actually a little low on sauce and had to skimp which was good because it didn’t end up watery.

Absolutely cook your noodles, I would have gone crazy if I had needed to make sure that I cooked it and had to worry about the noodles cooking. It did not burn, so low and slow is fine. I thought it came out pretty tasty, just don’t be in too much of a hurry reheating it and plan on checking it regularly..

Ellen's Tested Quantity Recipes

Cold Champagne/ Wine buffet reception for 25 A buying guide. Chai spice tea Make your own quart of chai concentrate at a fraction of the cost of store-bought. Caffeine-free variation, too. Kung Fu Vegetarian Vegetable Soup Jamilla's Gazpacho An icy summer garden soup. Herb Teas Six different herb blends for aches, pains, and just plain tasty drinking. Great Crockpot Chutney Summer or winter, with abundant harvest or canned fruits, you can make a terrific condiment for your curry or roast. Crockpot Cranberry Relish If it's poultry or tofu roast you are preparing, try this autumn favorite. Sweet Brown Pickle (Branston Pickle) A crunchy, spicy vegetable pickle dresses up a plain sandwich or any cheese plate. Biscotti Baking Binge and a Collection of Biscotti-internet recipes and history Meatballs, pasta and trimmings for 25 people. Add your own favorite sauce recipe. Whether you go Italian or Swedish, everybody can enjoy this easy meal. Easy souffle for 25 people The original used canned soup, so is not for the meticulous. This adaptation is easy and untemperamental, using up lots of chopped cooked vegetables. It is a great hit with the diners.

Baked macaroni and cheese for many with a quick and simple cheese sauce. Classic Baked Mac and CheeseThe rich golden, crunchy-topped dish of our dreams and memories.

Fast baked apples have traditional flavor, but are practical for a group. Rice or tapioca custard pudding Nourishing dessert, good for breakfast, too. Ellen's Really good bread pudding Zoe's Hummus: 60 servings Rich Baked Oatmeal for 50 is an overnight recipe for a delicious, protein-fortified breakfast. Freezer or Crockpot Lasagna beef, chicken or meatless variations, this recipe uses uncooked lasagna noodles. Freezable, holdable Mashed Potatoes for 25 With this unique recipe, top a frozen shepards' pie, delight a Thanksgiving crowd, or serve with the upside down chickens below. Roast Chicken Melee when chickens are on sale, roast six at a time! 24 servings, plus the BEST chicken soup. 24 Gardenburgers a clone recipe and a higher nutrition adaptation. These freeze very conveniently. Baked Yellow Squash Casserole for 24 as served all over the South and in a famous Southern Diner. Freezes beautifully for (OAMC) once a month cooking. Squash and Pasta Bake for 24 when you need a serious side dish or a good vegetarian main dish. Freezing precooked meat bases allows for quick preparation of large meals. Lower cholesterol in ground beef dishes! Cocoa and Rich Hot Chocolate Drinks for winter mornings and cookie feasts. Buttermilk Angel Biscuits Easy, tender, versatile biscuits, dumplings, flatbread and much more. Refrigerate until needed. Freezable Crusts and Apple Filling for 10 pies new Buttermilk Bran muffins new Make 4 dozen at once or refrigerate the batter up to 6 weeks variations with REAL bran instead of expensive bran cereals- less sugar, more fruit! Great Whole Grain Pancake Mix Homemade Deluxe Multigrain Buttermilk Batch Pancake and Waffle Mix Recipe.

Freeze in batches, use for family feasts or wedding dinners.

Thrifty Entrees for 50-100

Great for free food events, these are tasty but inexpensive dishes- family or camp food, not wedding reception food.

Side dishes for 50-100- salads, rice, veggies

Professional Recipes for 50-100

Here are some flavor-improved basic food service recipes which will help you learn to move back and forth between weights and the more traditional measures.

Baked French Toast Lots of breakfast, no frying a basic recipe. Requires overnight refrigeration before baking. topping recipe added Low Fat Oatmeal Muffin Squares One secret to quantity cooking is to translate a favorite recipe to an easier-to-prepare form. A recipe for six muffins is great baked in a 10" pie pan and cut into wedges. A recipe for 50 muffins can make two great pans of breakfast squares. Vegetable Lasagna Basic quantities: one noodle per person, and go on from there. Turkey or Tofu Rotini with Cheese A simple, kid-pleasing comfort food with a vegetarian variation. Broccoli or Carrot Salad Peanut Butter Bars Peanut Butter Glaze for the peanut butter bars! Indian Pudding Cornmeal and molasses or honey, slowbaked into an exceptional dessert. Spoonbread A light, tasty cornmeal souffle, perfect for a vegetable plate or Sunday dinner. Southern Dressing or Stuffing Enriched with bell pepper, hard-cooked eggs and golden seasoning vegetables, this makes a satisfying and delectable dish. With a great gravy, it can be a fine main dish for a luncheon. Southwestern Breakfast Bake A Southwestern flavor in a quiche-like filling with a crispy potato crust, for breakfast, brunch or lunch.

Quantity Cooking For Groups and Occasions- Links

Access through the Armed Forces Quartermaster service Recipe Search offers a search device for over 1300 standardized recipes for 100 people. There is also a list of all the recipe and guideline titles includes a complete introduction to quantity cooking equipment, recipes, and techniques. You must have the Adobe Acrobat Reader plug-in for your browser to use the recipes at the Armed Forces site. Volumes for pans, cake pan sizes and many other how to's on pan measurements. Food yields pounds to cups and back.

Budgeting and Planning for Large Groups and Events

The BIG Question? Do you REALLY want to cook for 100-200-300? Thinking about Self-catering your wedding? Or running any really big food event? Read this first! Quantities to serve 100: Entrees, salads, vegetables, sandwiches, starches and grains. Salad Bars for 100 an article on planning and tables for various items. Beverages and miscellaneous for 100 Individual Items Needed for 25 servings Remember "25 servings" feeds about 20 people! A few notes on Budgeting costs and Estimating Weekly Food for Large Groups When it is a long term project and not a party, you need a different quantities and a different approach! From the Plan to the Pan and on to the table. Cooking up your big party. In progress. Sunny Side UP! Planning breakfast for 100 I love BRUNCH for 100- a complete plan. Cheesy potatoes, Amazing maple date strata and more. Dessert planning tables and cake layer portion plans. a LOT OF CHILI also cornbread, horse radish pickles, and chat. Spaghetti, lotsa pasta Large BBQ's, picnics, and brisket, with entree planning and grilling info and quantities for BBQ, Lazy-Q and even Pseudo-Q (oven-based, BBQ "style"). TexMex Fiesta-Fiesta Taco Fiesta, Spanish Rice, Spinach Enchiladas, Creamy Bean Burritos and other popular items for 100 or more. Fajitas for Four or a hundred Quantity guide, recipes, menus, cooking tips Baked Potato Bar for 100- a worksheet for toppings and basic potato-baking directions. How to cook and hold. Tips and guidelines for setting up self service Food Bars and buffets Quantities for Appetizers, cheese and party trays for many How to prepare large Vegetable trays and salads Deviled Eggs, Hot Wings and other appetizers for large gatherings Fruit platters and fruit salads for your party Tea in the afternoon history of tea, with how to make tea for your party. Tea sandwiches all kinds Cheese and Wine party recipes for cheese logs and dips, shopping notes and other tidbits for these friendly, simple parties. --> Picnics and Big Sandwich events planning guide, bulk recipes and quantity tables. Chocolate Fountains Set up, clean up, cautions, and quantities. Punches and Party Drinks A few of my creations. Ice Cream Socials, Affogato and Sundae Bars A dessert reception is a lovely after-wedding event or party. Here's how.

Salads that Hold Moroccan Couscous Salad, Next Day Many Layer Salad, Greek Salad for 100, new for 2009 Ellen's Kitchen Revamped Asian Noodle Salad Baked Desserts and Plain Cakes Cheesy Apple Crisp, Yellow Cake from scratch with Brown sugar frosting, Date Bars or B'Nana Custard Bars, Rozky- Traditional Slovak Raisin Pastries

Quantity Cooking In The Home Kitchen

Once A Month Cooking (OAMC), Freezer Cooking or Megacooking Ellen's Kitchen OAMC Recipe Index and links. The OAMC Novice read this first, before you start OAMC. Freezing Casseroles for OAMC with Pan Exchange Table What you need to know to freeze- and reheat- your own recipes successfully. Freeze these potatoes! Heard you can't freeze potatoes? Try freezable Hashbrown Breakfast and other potato tricks. Freezer sauces and salsas new Make these for your freezer burritos or enchiladas. One person OAMC plan. new --> An OAMC Plan for a 10 person soy vegetarian household new with shopping list, prep, and recipes. Beef chunk and ground beef preps for OAMC cooking. OAMC for Singles and Pairs new OAMC for singles and pairs improves nutrition, increases variety, reduces food costs for small households, too. new -->Coming in March, breakfast burritos, quiches, muffins and other choices. Your freezer is healthier and cheaper than any drive in window! Freezable Burritos Freezable Quiches new from classic Quiche Lorraine to Breakfast Pizza. --> Entree Exchange Club Freeze it, exchange it or throw a big party once you learn quantity cooking you have a lot of options. OAMC Techniques and Tips Some spices and flavoring don't freeze well. Look here for wrapping tips and other hints for OAMC. Help translating cups to pounds for your shopping list Quantity cooking and OAMC: two variations on the same theme. Once a month cooking notes and OAMC links- a work in progress

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put "updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.


  1. Re'uven

    It is also possible on this issue, because only in a dispute can the truth be achieved.

  2. Dorn

    Ooooo ... super! thanks! ))

  3. Ivantie

    you are right, this is punctual

  4. Huntir

    Well done, this excellent sentence is just right

  5. Sadal

    no comments

  6. Fitzgerald

    Yes, there is something to think about. Thanks!

  7. Zujora

    Wonderful, it is a precious answer

  8. Amenophis

    Completely I share your opinion. Idea excellent, I support.

Write a message