This spaghetti has a fairly subtle (but good) flavor. The kids didn't expect to like it because of the cooked spinach but they all enjoyed it.
We had some delicious delux pizza (ground beef, onion, peppers, cheese) and it brought us back to pizza night on Rebeck Road. The kids made some individual pizzas and I made a “cheese bread” with this recipe.
Some friends sent us this recipe in preparation for a virtual Burn's Supper – and we were surprised that the kids rated it highly! No sheep entrails required.
Recommended from a friend: "this meal is healthy, cheap, fairly quick, and flavorful. It can also easily be modified to be gluten free and/or dairy-free, making it a good one to cook for families who have food restrictions. Sometimes I actually use dried chickpeas and fresh vegetables, but canned chickpeas and frozen veggies work well, too."
Arlo and Heidi made these when they lived with us in 2008-2009. We've made them repeatedly since then, often when we have visitors.
Janel found this recipe and it is very simple and tastes great. It might not be good for you. We have made it a few times using left over chicken from a rotisserie chicken from the day before.
(Indirectly from Colorado Cache Cookbook, p. 261, The Junior League of Denver)
This is loosely based on a recipe from Vegetarian Times.
One recipe we’ve enjoyed several times this fall is stuffed acorn squash (I don’t add the pasta).
"This version thinks its better than everyone because it contains no meat. And there’s no soy, either."
This is Erica's dad's specialty. We love it, and it's good even if it gets cold.
Easy to prepare in the slow cooker and since it takes 9-10 hours to cook on low, its a great recipe for when you will be away from home all day.
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