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    17 Recipes

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    This is a basic spaghetti sauce recipe, made extra flavorful by the addition of bacon. Also the addition of cornstarch at the end thickens the sauce and makes it adhere to the noodles better. This is a family favorite.

    Recipe #411452

    This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have also doubled this for a crowd - works well, but it does make a lot when you do this. This can be served as an appetizer or a main dish. ***reminds me of Papadeaux's Blackened Seafood Fondue***

    Recipe #92998

    This recipe started out as The Chancery Pub and Restaurant Cod Dinner, but I changed it up a bit and added a cream sauce that I think 'makes' it. This is really very simple. It is best to make the garlic wine butter ahead of time and you can also cut up the vegetables - this is the most time consuming part of the entire meal. Once you have prepared the vegetables, the meal comes together very quickly and it is truly delicious. This is a meal fit for company.

    Recipe #92997

    This recipe comes from Stephen Piles Cookbook and is fantastic. My favorite shrimp recipe. We cooked it for the first time on vacation with my Brother-in-law and his family. They (as well as my children) asked me to simply boil a fairly large portion of the 10 pounds of shrimp in case they didn't like the barbecued version. Guess which shrimp got eaten?

    Recipe #92825

    This soup was an instant hit with my family. I also doubled it and froze the second batch to eat later. Very good.

    Recipe #92735

    This is a great Potato - Hamburger soup and a nice alternative to plain potato soup. It is spicy with the addition of a can of Rotel tomatoes (tomatoes with chili peppers added) - if you don't want it to be spicey, just add a can of plain diced tomatoes. This soup freezes well. I freeze it in Hefty disposable containers and warm it in the microwave for a quick meal.

    Recipe #92734

    A different sort of roast. Slightly sweet with an unusual blend of spices. This was one of my son's favorite meals when he was young.

    Recipe #92618

    This is my family's favorite roast recipe. It is savory and spicy and I make it with extra carrots and serve with homemade mashed potatoes and gravy. This is great to prepare on a Saturday evening to the point of baking. Get up Sunday morning, stick it in the oven before church and come home to a wonderful meal. (If you fix the potatoes the night before -- all you'll need to do is microwave until hot.)

    Recipe #92536

    These pork chops are a snap to prepare. Just mix up ingredients, pour over chops and get ready to eat. They are sort of like barbequed pork chops and smell great while cooking. A Corn Casserole goes great with these.

    Recipe #92535

    This is Jesse's - my husband's - favorite cake. It is very dense and chocolaty. I use extra Kailua for more Kailua flavor and I add it to the chocolate chips and melt them in the microwave since I don't like hard chocolate pieces in my cake. But if you do want to use the chips, I suggest using the mini-chips.

    Recipe #92404

    This bread is most like the soft white bread that you buy at the store. If you like a softer crust, butter the top and put in a zip-loc bag.

    Recipe #92282

    Tastes as good as the kind that you buy. One of my kiddos favorites. Very easy - just throw it all in the bread machine and turn it on.

    Recipe #92216

    This is really easy and very tasty. My family likes recipes that have a big flavor blast - and this one delivers. I use Emeril's Bayou Blast seasoning to spice it up (we like it pretty spicy). It is great with a big green salad and a loaf of french bread for a complete meal. If you like to cook ahead you can do what I do - triple this recipe and bake in a big roasting pan -- then freeze in zip-loc bags for a super easy weekday supper. Just cut off bag, dump in glass bowl and microwave until hot.

    Recipe #91818

    This is great. Easy enough to prepare after work, yet elegant enough for company and with flavor to spare. This is a recipe that came from a member of my daughters online playgroup. (Thanks Alice) It is very simple and delicious, but impressive. Your guests will think that you are indeed a "chef". I like to double the sauce recipe and serve this with pasta. Also a quick note: for a variation that tastes just like Johnny Carino's Chicken Scaloppini, make sure to double the sauce recipe and add diced bacon and chopped Roma tomatoes and serve over angel hair pasta.

    Recipe #91816

    This is a full flavored sauce - one of my family's favorites. It makes a lot of sauce. I always freeze it in zip-locks to make spaghetti or I use it to make the best lasagna ever (also posted). You can use this sauce with great success over frozen store-bought ravioli, tortelini or stuffed shells. This makes about 4 gallons of sauce. The prep time varies. I usually use a food processor to cut down on chopping time. Cook time also varies. I usually let the sauce cook for several hours the day I make it, but would suggest letting simmer at least 2 hours on low. To use from the freezer, just cut out of freezer bag and microwave until hot. Or warm on stove.

    Recipe #68049

    This is the best lasagna that I've eaten. Way better than what you can get in a restaurant. This recipe is to use the sauce "Khandi's Spaghetti Sauce". It makes gallons, or you can size down the recipe to make less. But the sauce is the basis - it must be meaty and spicey to get the full effect. I buy those plastic 8 inch square pans to make these in, and then freeze. You can cook these from frozen, or thaw overnight to decrease cooking time. I've also made this up in 2 of those huge aluminum roasting pans with handles. It fed about 30 people each and had to cook about 2-2 1/2 hours. The basis for this lasagna is the sauce. Depending on how much you want to make is how much cheese mixture to mix up. I usually do this from feel, so amounts are approximate. One recipe of sauce makes about 8 small lasagnas, 4-5 larger (8X13") lasagnas, or 2 giant roasting pan size lasagnas depending on layering. (Directions for 1 lasagna at bottom.)

    Recipe #67409

    Here is the version of Taco Rice that we have made at our house. It came out of the freezer and tasted better than the day we made it I thought. I also boiled the ground beef. I made it because it was a recipe that my sister-in-law wanted to make when we were cooking together. My family liked it and so did I. I will definitely make this again. Khandi Taco Rice

    Recipe #3132

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