Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: chop onion and green pepper. saute in the olive oil. add the garlic. cook lasagne noodles. when cooked, add the the half and half. don't boil. it will become creamy. add the 1st cup of shredded cheddar, and a little chix broth if it becomes too thick. chop up tomato. spread a little of the sauce on the bottom of the pan. layer as follows: lasagne noodles. ricotta. sauce. tomato. a bit more cheddar. once all layered, sprinkle cheddar and parmesan on top. cook at 350 for 25 minutes covered. uncovered, cook for another 10.

Target recipe: heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). stir in gelatin mixture. chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. turn into mold and chill. unmold on a chilled platter and garnish with lettuce, tomatoes and olives. serve with mayonnaise.