I came across a version of this recipe while flying home from a business trip. The fact that the sauce wasn't cooked was what hooked me into trying it. It is very easy to make and also makes a nice presentation. Because the sauce isn't cooked using the best ingredients is essential. It is also great made with fresh summer vine ripened tomatoes!
I found this recipe several years ago in Southern Living magazine and it is wonderful! My Mom really loves this so I always have to make it for her on special occasions. This really makes a HUGE amount...but the ingredients could easily be cut in half. Better yet, one dish could be frozen for later use. Enjoy!
Oh,Boy! Is this good! (at least WE thought so...)From Cooking Light - 2000. I did make a few changes - you may want to too, who knows? I used a pound of turkey breast, didn't use fresh bread crumbs - about a half a cup of dry, doubled the sauce, and I used chicken broth in place of the wine.I also threw the meatballs in the sauce after I had made that, to cook them a bit more.Very good! Try it!
(cooking times are approximate)
By far the best and healthiest Thai Peanut I've EVER tasted. It's highly requested by family and friends!!! This quick recipe is just for two people, but it doubles and triples extremely well when we have company over. Give it a try!!
This is my family's favorite dish that I make. And it is sooo easy! It is enough for 6 adults. Or 2 adults and 2 kids, with more than enough to have for dinner the next night, and then lunch for 2 kids the next day. It's also good if you leave out the chicken.
This is pasta packed with flavor. The dry salad dressing mix gives it that extra punch. It has only 4 ingredients, so it falls into my favorite cooking category - quick and easy! I got this from Quick Cooking magazine and modified it a little. The original recipe called for only a 16 oz jar of garlic and onion spaghetti sauce, but I use any flavor of sauce and increased the jar size to 26 oz.
I got this recipe off a cooking show. It may sound like alot of onions to put in there but the carmalized onions make all the difference. I only use half as much lemon zest aswell. Tastes even better the next day.
One of my favorite Naked Chef recipes. I make this often. I just love the trip of boiling up the garlic cloves with the pasta, and then just squeezing them out of their skins and adding them mashed to the dressing.