6 layered florentine Recipes

fresh poblano chiles (4 1/2x3 inch), monterey jack cheese, shredded, mexican blend cheese, shredded, ricotta cheese, garlic cloves, finely chopped, ground cumin, green giant frozen spinach, thawed, squeezed to drain, pillsbury golden layers butter tastin refrigerated biscuits (10 biscuits), old el paso mild enchilada sauce, fresh guacamole , if desired (optional), sour cream , if desired (optional)

frozen chopped spinach, sliced fresh mushrooms, onion, chopped, oil, garlic clove, minced, spaghetti sauce (i recommend hunt s garlic and herb or homemade), tomato paste, seashell macaroni, salt, fresh ground black pepper, dried basil , oregano, and thyme to taste, shredded cheddar cheese, eggs, well beaten, italian breadcrumbs, vegetable oil

frozen chopped spinach, thawed and squeezed dry, low fat cottage cheese or 1 3/4 cups ricotta cheese, egg, slightly beaten, grated parmesan cheese, shredded mozzarella cheese, divided, chopped fresh parsley, salt and pepper, shell pasta, uncooked, spaghetti sauce, divided

onion, chopped, garlic, minced, butter or 1 tbsp margarine, fresh spinach, rinsed and stems removed, eggs, egg , seperated, sliced cooked ham or 250 g turkey (or a combo of both), pastry for a double-crust 9-inch pie, red pepper , cut into strips, sliced swiss cheese or 1 (325 g) package thinly sliced old cheddar cheese, mushroom, drained