This delicious version of lasagna is a real big hit with anyone I make it for. It makes a really special Vegetarian dish for a dinner party. Nobody ever complains about there being no meat. Serve with a tossed salad and garlic bread. This also freezes well.
This is a really flavorful roast pork, with lots of garlic and black pepper. It doesn't require overnight prep, just about 5 minutes of seasoning and an hour and a half in the oven. Leftovers make great sandwiches!
We always loved Lemon Chicken in Chinese restaurants and my cousin found this recipe which is at least as good as the Lemon Chicken you find in most restaurants. It is sweet and tangy and is great served with rice or Chinese noodles and stir-fried vegetables.
It's important to let the cooked rice sit in the fridge for a few hours before cooking this dish. Freshly cooked rice just doesn't give it the right texture. Garnish with slices of scallions and sliced chili. Eat with chopsticks for maximum fun!
My sister in law gave me this recipe. It is her family since she was little girl. I found a similar here, but not quite the same.
So since I love this one, I might as well post it. No regrets - you are gonna love it!
Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!
Next to dipped in ranch dressing, this is my favorite way to eat cucumbers. I love the cool flavor of the sour cream with the crunch of the cucumbers. If you are like my mom, you will remove the seeds ("to get rid of the burp"). If you're like me, you'll wonder what she's talking about while munching on these, seeds and all! :)
This is a hearty soup that tastes wonderful! A friend of mine gave this recipe to me from a "soup bar" we had a church. Thank you Betty!
Not low fat - just loaded with flavor!
Serving size unknown. You can double this recipe and freeze some for later. OAMC
We served this recently at a dinner in honor of our youngest daughter who just married. As usual, people were lining up for the recipe. I've used it since 1976, adapted from a recipe that apparently came from Cornell Cooperative Extension. I changed it slightly, but always receive rave reviews when we serve it to company.