Author: Guest1

Ingredients 3 garlic cloves, minced 1/3 cup olive oil 2 cans (28 ounces each) crushed tomatoes 1 cup pitted ripe olives, chopped 1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil 3 tablespoons capers, drained 1 teaspoon crushed red pepper flakes 1/4 teaspoon pepper eggplant: 1 cup all-purpose flour 4 large eggs,… Continue reading The Best Eggplant Parmesan

Ingredients 3 large eggs, beaten 2-1/2 cups panko bread crumbs 3 medium eggplants, cut into 1/4-inch slices 2 jars (4-1/2 ounces each) sliced mushrooms, drained 1/2 tsp dried basil 1/8 teaspoon dried oregano 2 cups shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese 1 jar (28 ounces) spaghetti sauce

Ingredients 1 cup cubed peeled potato 3/4 cup sliced fresh carrot 1/2 cup vegan butter-style sticks, such as Miyoko’s Vegan Butter 1/2 cup chopped celery 1/3 cup chopped onion 2 garlic cloves, minced 1/2 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1-1/2 cups vegetable broth… Continue reading Vegan Potpie

Ingredients For the crust: 1-1/2 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted For the filling:  1 medium mango, peeled and cubed 4 egg yolks 1 can (14 ounces) sweetened condensed milk 1 tablespoon lemon juice 1/2 teaspoon orange zest

Ingredients 6 large green bell peppers 1-1/2 pounds ground beef 3/4 cup chopped onion 3 cans (15-ounces each) tomato sauce, divided 3 cups cooked rice 1/4 teaspoon plus 1/8 teaspoon salt 1/4 teaspoon plus 1/8 teaspoon garlic powder 1/4 teaspoon plus 1/8 teaspoon black pepper Optional: shredded cheddar cheese, chopped fresh parsley, sour cream

Ingredients 1 pound lean ground beef (90% lean) 1/2 cup chopped onion 1/3 cup sliced celery 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 1 package (16 ounces) frozen Tater Tots 1 cup shredded cheddar cheese Chopped fresh parsley or chives, optional

Ingredients 1-1/2 cups water 1-1/2 cups uncooked instant brown rice 1 tablespoon olive oil 1 medium green pepper, diced 1/2 cup chopped onion 1 teaspoon minced garlic 1 tablespoon chili powder 1 teaspoon ground cumin 1/8 teaspoon crushed red pepper flakes 1 can (15 ounces) black beans, rinsed and drained 10 flour tortillas (8 inches),… Continue reading Vegan Burritos

Ingredients 2 lbs ground beef 1 lb (16 oz) penne pasta 2 1/2 cups Mexican cheese blend, grated and divided 2 cups (16 oz) sour cream 1 can (10 oz) diced tomatoes and green chilies 1 can (14 oz) crushed tomatoes, undrained 1 small onion, chopped 1-2 cloves garlic, minced 2 tablespoons chili powder 1/2… Continue reading Baked Cheesy Chili Mac

What exactly are Mississippi Mud Potatoes? That is simple. They’re chopped potatoes mixed with a few other ingredients and cooked till tender throughout, crispy on top, and completely enveloped with creamy cheesiness. What is the origin of the name Mississippi Mud Potatoes? I’m afraid I don’t have an answer for that. But you don’t need… Continue reading Mississippi Mud Potatoes with Cheddar

Say farewell to the drive-thru and hello to our copycat recipe for this popular fast-food meal. Taco Bell’s Crunchwrap Supreme is legendary, and we can see why: this stacked, portable dish is packed with seasoned ground beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and, most importantly, a crispy tostada shell. If you want to… Continue reading Supreme Crunch Wraps from Home