This recipe is from a California Pizza Kitchen cookbook and is delicious. It has NO FAT and is vegetarian...perhaps even vegan. Try it...you'll like it.
The recipe calls for a large pinch of cumin, but Recipezaar wouldn't accept that description so I guessed it to be about 1/8 teaspoon.
I've had this recipe for a long time and don't know where it came from. It looks great and tastes great. This can be prepared up to 5 days in advance and refrigerated. Feel free to use more lox than called for. I sometimes use leftovers tossed with hot pasta or rice. A friend of mine makes this with feta cheese, but I love chevre and haven't/won't try it.
This recipe came from a friend. The casserole is seasoned with Tex-Mex flavors. The whole recipe can be baked a day or two ahead and refrigerated, covered. Reheat, covered, in a preheated oven at 350 degrees.
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