And check out the updated Main Menu
And check out the updated
Main
Menu
------------------------------------------
Here's a really great recipe that everyone seems to really like. It is also on the back of a box of Velveeta Shells & Cheese. I have had nothing but rave reviews from this recipe, and it's my husband's favorite recipe. While the ingredients can be pricey, it is soooo worth the effort.
Ingredients:
|
1 box Velveeta Shells & Cheese |
|||
|
1 lb. ground beef |
|||
|
1 medium green pepper, chopped |
|||
|
1 small onion, chopped |
|||
|
1 can (8 oz.) pizza sauce |
|||
Shredded
mozzarella cheese
------------------------------------------
I call this
"Baked Pasta Yum!"
It's easy, hearty, and super delicious!
What you
need:
1 largish baking
dish with lid (say 2qts or so - too small will be
very messy and a bad thing and deep is better than
shallow)
1 large package or
2 of the smaller ones of the ready to boil
tortellini or ravioli (tortellini works better in my
opinion) - the kind you find in the cold foods case
- not dried. Any flavor you like - I'm fond of
Butoni Chicken and Proscuito myself.
2 small tubs o'
pasta sauce (from the cold foods again) or a medium
bottle of sauce. I like a mix of Vodka Cream and
Marinara.
Shredded cheese - I
like a mix of Mozzarella and Romano - as much or
little as you like.
Some sliced Italian
dry salami cut into strips - again, as much or
little as you like - depends on taste.
What you do
with it:
Turn the oven on to
about 375.
Take the past and
slam it into the baking dish. Add the sauces, most
of the cheese, and the salami. Mix! If it looks a
little dry (it should be a little saucy but not
swimming) add a little water to moisten things up.
After it's all mixed up put the rest of the cheese
on top as nice cheesy cap. Slam on the lid and bin
it in the oven. You might want to put the dish on
a baking sheet or something - if the container is
too full then overflow is a distinct possibility.
Ignore it for the
next 30 minutes.
Check it, if it's
bubbling around the edges it's just about done. If
it isn't bubbling wait until it is. When you got a
good bubble on take off the lid and let it cook
until the top cheese gets nicely browned and
crisped! I sometimes turn the broiler on a for a
minute to do this real quick like - careful if you
do that though cause it can burn in a heartbeat.
It's done! Let it
cool for a minute or three (unless you like burnt
tongue) and then chow! It's a guaranteed family hit
and can be a different meal every time if you use
different pasta and sauce combos.
You can also add
veggies if you like - sliced zucchini works well.
Nathan in
Sacramento, CA
------------------------------------------
I like this recipe because its
easy, and great when you are on the go. Its pretty
cheap to make too. Ok here goes.
SandWish
ingrediants:
two pieces of bread
prep:
take one piece of bread and
put it on top of another piece of bread.
I'm a Kent State student, but
I'm from the 'burbs of Cleveland.
------------------------------------------ alrite, so heres the recipe
------------------------------------------
hey i made a good thing that
only takes a couple minutes and a couple bucks to
make...i'm unemployed ...... you take the oodles of
noodles and cook em then ya take instant mashed
potatoes and mix it in the boiling water and u put
in the packet of the stuff that comes with the
noodles and eat its good! mah names scooter and i'm
from kittanning pennsylvania.. and i like this
becuase it only takes a little to make it and its
good if you put crushed up pringles on top like a
caseral only its made on the stove... well send me
feed back on what you think of this and also could u
make a cartoon about a fat kid comming to your door
wanting money and the mep chases him out of the
building i'lll send ya a pic of me so you could
probly make him looking like me.. thanks bud...
blessed be.-scooter
------------------------------------------ Do you have a recipe? Send it on over! People like them! Please include the following in your email: The name of your recipe.Where you are from.Why you like it.
|