This is a favorite of everyone who tastes it. I get rave reviews anytime I take it to a potluck. The only difference is I use this sort cooking time version. I normally cook my sauce 3-4 hours very low.
This was my Mom's recipe for spaghetti that became one of our favorite "special Sunday dinners." I can't describe how wonderful the whole house smelled whenever she made this, and all of us kids would fill up on it so much that we couldn't MOVE for the rest of the day! NOTE: She always INSISTED on serving only Vermicelli pasta with this -- No regular spaghetti or thin spaghetti would do...
By marinading and then grilling the chicken and the veggies, this dish has a wonderful grilled flavor served over pasta, its a filling meal. It is also great served cold. Make sure to not cut the veggies too thin so they dont slip thru the grill grates. I have also done this inside on the foreman type grill.
This is a recipe given to my Mother by friends in the 70's? I was forbidden to share it but I like sharing and think everyone should have a chance to try it! It's ooey gooey cheesy yummy! It uses "mild" green chilies not hot ones. Everyone that tries it requests the recipe. It is very bad for you but worth having at least once a year for a potluck. I've had friends try to make it with lowfat or nonfat ingredients and it doesn't work. I also have tried mixing all the ingredients together and it doesn't taste as good, the layers matter (even though they melt together)! I usually double or triple it and bake it in a removable crock from my crockpot then put it on low in the crockpot for potlucks. If you do this the layers are still the same but double or triple the amount in each layer. I usually assemble it the night before and put it in the oven right before the event. For extra gooeyness add extra jack cheese in the layers to completely coat them. Remember for a single recipe: you are using 3 cups of "cooked" white rice which is made from 1 cup of dry rice. One cup of cooked rice per layer (3 layers). Enjoy! Very yummy with my Recipe#233148.
I found Egyptian pasta at a health food store and didn't know what to do with it. I found a recipe for Egyptian rice and added sour cream and garlic and what do you know? Stroganoff! Tastes good. It would probably work with any type of rice or risotto.
Easy to make and freezes great! I would recommend baking it before freezing to blend flavours.**edited on October 24 to add instructions for Once a Month Cooking (see step 11). These is great to make during a cooking blitz especially when you are already making a traditional lasagne. It is easy to cook up some additional noodles and make this at the same time.**
Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!
This recipe has cottage cheese and Cheddar cheese. It was a last ditch effort to try and serve a different kind of dinner.Update: 10/28/2008 this definitely needs some extra zing! I suggest you use red pepper flakes, make it a pinch or two - put it in the butter or margarine that you are going to use for the onions.;) Let the flakes cook while butter or margarine is heating up. Then saute the onions! Hopefully, this will help the dish be more pleasing to your palette. :)