This is the quickest version of superb 'lasagna' that I know of! Recipe modified from Cooks Illustrated.
Ground chicken is best; however, meatloaf mix may also be used (a combination of ground beef, pork, and veal). If it’s unavailable, use ground beef or half beef and pork. A 12-inch nonstick skillet with a tight-fitting lid works best for this recipe.
Almond paste is used in many recipes. You can buy it in the baking section of most supermarkets and then tint and color it yourself, but it is much fresher and cheaper to make your own.
It's good to make it at least a week in advance so that the flavor of the almonds can ripen fully. It will keep for six months, refrigerated.
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