Delicious casserole recipe from my mother.
Note: Do not use regular, ground breadcrumbs (like those you find in most grocery stores). Using 4 cups of those will make this dish way too "breaddy". I would suggest using a food processor to make your own.
Also, if using a 9x13 pan, you will want to increase the amount of the ingredients. I would say by about 1/3. Possibly 1/2.
A very popular and very spicy Szechwan noodle dish. Easy and fun to make! I like to add a little garlic to this when I make it. About a tablespoon or so.
If you prefer less spicy food, omit the green and red chili peppers. The dish is delicious even without them. The Spicy Bean Sauce (AKA Ma Po Sauce) isn't actually very "hot" at all, but definitely do not omit this ingredient! You will probably need to go to an asian market for this one. The only type I'm able to find is by Lee Kum Kee. UPC 0-78895-61000-0. Chinese chili sauce (Siracha) also works in a pinch.
Serve with some rice and enjoy!
Creamy, delicious recipe from my family. This is not a quick and easy variety like some of the others on food.com, but it's certainly not difficult! This involves making two sauces and mixing them, then adding them to the chicken.
This dish can be served with white rice, or you can serve it with your favorite Spanish rice. I would suggest using fresh tomatoes for this dish.
A killer recipe from Dave himself! He shared the recipe at http://www.everydaydish.tv/recipe/daves-killer-bread-sin-dawg
If you've never tried these things before, they are AMAZING! A wholesome seeded wheat "dawg" with a cinnamon filling. The recipe is best made with a stand mixer, and be sure that your oven is calibrated for best results.
This recipe comes directly from the blog, and all credit to Dave Dahl and everydaydish.tv for publishing it.
Another recipe shared by Dave Dahl, founder of Dave's Killer Bread. This may not be one of the ones he produces commercially (or it may be, I haven't tried them all!) but it is a very good, wholesome bread.
This recipe was shared by Dave at:
Savory, delicious Italian Risotto dish passed down in my family. Easy to make. Easier to eat! If you can't use/find real reggiano, use an actual wedge of Parm, not a premade grated like Kraft. The parm is what really gives this recipe it's full, sharp flavor.
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