From Electric Bread. A little bit different from others I've tried, and very good. The smell is divine. The original had 1 teaspoon of poppy seeds, but I didn't think they did much for the recipe. You can certainly add them if you wish. You can also use 1 tablespoon onion paste instead of onion powder. Time will vary according to your machine.
A Dom Deluise recipe. This actually dates back to the Depression era. It's inexpensive, tasty and good for you.
Make sure you use uncooked rice in this recipe.
Serve with additional grated cheese.
Note: I've read the reviews and adjusted the liquid.
From Dom DeLuise. Be sure not to overcook the eggs. The original does not say what kind of grated cheese to use on top. I chose Parmesan, but you can use whatever you want.
Serve with hot Italian bread.
This is a whole-egg mayonnaise with fresh garden flavors and a hint of mozzarella. It's good on sandwiches or salads, and excellent with tuna.
If made according to instructions, this should be a fairly thick mayonnaise. Make sure to drain the pimientos well, and add the oil very slowly. Please don't add any additional eggs, or this won't emulsify correctly.
Dom DeLuise, who passed away on May 4, 2009, was not only a great comedian. He was also an excellent cook. Here is one of his recipes. You can use any kind of Italian sausage you prefer. Be sure not to cover the pan, or the vegetables will be steamed.
Serve with hot Italian bread.
From Dom DeLuise. This is good on salads or as a marinade. For a creamy dressing, add 2 tablespoons of sour cream. You can use 1/4 teaspoon dried basil instead of the fresh. This is a very tart dressing, so feel free to adjust the proportions of oil and vinegar.
This is a recipe that I clipped from an old Better Homes and Gardens issue. It was sent in by a reader, George Scangos. The original recipe called for reducing the sauce to 3 cups, but I never do.
We serve this with pasta. You can slice the meat and spoon the sauce over both the meat and the pasta, or cut the meat up and mix it all together.
Too hot to turn the oven on? You can still have delicious creamy potatoes with this savory recipe. Peeling is optional, and any kind of parmesan you have is fine.
Note: Thanks to the reviewers who made this the second-place winner! I've noted the things you said, and made a few adjustments. Note: This is a stovetop recipe. I do not recommend making it in the oven. Although it can be done successfully, it takes about twice as long to cook using raw potatoes. Using cooked or partially cooked potatoes does not give the sauce a chance to thicken properly. The dish also has a serious tendency to scorch in the oven.
This is loosely adapted from Judith M. Fertig's recipe in Prairie Home Cooking. The original did not have any cheese or herbs. Either sweet or hot sausages will do; I've also made it with bratwurst.
This is a very easy dinner, very nice for cold weather.
I adapted this recipe from a book called Cookbook of Foods from Bible Days.
The original uses frozen beans and red wine vinegar, and you can, too, if you'd like. It also calls for boiling the beans, but I prefer them steamed. I also leave the pimientos out occasionally.
If you want to use dried dill, use 1 teaspoon.
Aurelio's sauce has been a family secret since Joe Aurelio opened his first restaurant in Homewood, Illinois, in 1959. Some people call the sauce sweet, but I would describe it as mild and tomatoey. There is some controversy over whether the sauce actually contains beer or not. This is the recipe we have found to be closest to the original. If you don't wish to use beer, a little malt extract will add the same flavor.
Thanks to HandsomeG and Gaga at pizzamaking.com for some clues that led me to create this recipe.
This is an easy cake that mixes up in next to no time. Adapted from Lauren Chattman's recipe.
I recommend making this recipe in the food processor; the texture does not come out quite right any other way.
You can add ground cloves or other spices, or substitute pumpkin pie spice for the spices mentioned.