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Kitchen: Sicilian Sundays
Our meal planning board for Sunday evening suppers.
slow roasted cherry tomatoes / Love and Lemons
Grains Loveandlemon, Tomatoes Side, Roasted Tomatoes, Roasted Cherries Tomatoes, Healthy Eating, Tomatoes Bowls, Slow Roasted, Roasted Cherry Tomatoes, Dishes Tomatoes
slow roasted cherry tomatoes /
Slow roasted tomatoes #side #dish #tomatoes
slow roasted tomato bowl with greens and grains @loveandlemons
Buffalo Turkey Burgers with Blue Cheese Gravy and Chili Fries- One of my favorite Rachel Ray recipes... it's even more delicious than this picture they made me pin!
Quinoa and Vegetable Stuffed Peppers: My variations include leaving out the mint (yuck), eggplant is optional, no chili peppers, lots of feta. also added a little Worcestershire sauce, and the piece de la resistance- a little golden balsamic vinegar. this was de-lich.
Pork Chops Pizzaiola from Rachael Ray - I have made this and it is fabulous!
Mushroom, Ancho and Black Bean Chili
Rachael Ray Slow Cooker Recipe: Italian Hand Cut Steak Chili
Hot Dog Fries I added some salt and pepper and 1/4 c of parmesan cheese to the flour. It isn't on this recipe but there is a supreme version of this. You use 1 batch of hot dog fries, 1 batch of fries, chili, shredded cheddar, chopped green onions and cooked crumbled bacon. Put fries first, next hot dog fries and top with the chili, cheese and onions. YUM-YUM!!!!
Eggplants, Peppers, Recipe, Black Beans, Chilis, Rachel Ray, Burgers, Rachael Ray, Pork Chops
Sicilian Marinara Sauce
Raw kale salad: pine nuts, Romano, cranberries
Ground Turkey Meatballs with Spinach
Fresh Basil, Meatballs Recipes, Ground Turkey Meatballs, Sicilian Meatballs, Meat Loaf, Meatloaf, Basil Marinara, Meatball Recipes, Marinara Recipes
Sicillian Marinara Sauce Recipe
Thegabel Recipes, Sauce Recipes, Marinara Sauce, Recipes Growing, Sauces Recipes, Recipes Sundaysupp
Marinara Sauce Recipe | Growing Up Gabel @thegabels #recipes
Sicillian Marinara Sauce Recipe Growing Up Gabel
Sicillian Marinara Sauce Recipe #SundaySupper - Growing Up Gabel
Pasta alla Norma - Sicilian Pasta Sauce Recipe | The Daily Dish
Eggplants, Italian Recipes, Italian Meals, Mail Sauce Recipes, Food, Vegetarian Dishes, Sicilian Pasta, Pasta Sauces Recipes, Pasta Alla Norma
Top 10 Italian Meals to Make Tonight!
"Pasta alla Norma" - Sicilian Pasta Sauce Recipe (Eggplant and ricotta salata)
Pasta alla Norma" is a classic Italian recipe from the city of Catania on the island of Sicily. It is a vegetarian dish made with eggplant and penne pasta.
Sicilian Pasta with Tomatoes, Garlic & Almonds: I have come across more than one version of "pesto Trapanese", the Sicilian pasta sauce from Trapani that differs from the more popularly known Genoese variety in a number of ways. Chief of these is that almonds, not pine nuts, are ground into the mix - a divergence whose origins (in common with a lot of Sicilian food) owe much to Arabic cooking.
Nigella Lawson | Sicilian Pasta with Tomatoes, Garlic & Almonds: I have come across more than one version of "pesto Trapanese", the Sicilian pasta sauce from Trapani that differs from the more popularly known Genoese variety in a number of ways. Chief of these is that almonds, not pine nuts, are ground into the mix - a divergence whose origins (in common with a lot of Sicilian food) owe much to Arabic cooking.
Nigella's Sicilian pasta with tomatoes, garlic and almonds
Heal's | Nigellissima Book - Home Gift - Books - Gifts
SICILIAN PASTA WITH TOMATOES, GARLIC & ALMONDS | Recipes | Nigella Lawson
Nigella Lawson, Recipe, Books Gifts, Garlic Amp, Sicilian Pasta, Mail Sauces, Home Gifts, Sicilian Food, Nigella Sicilian
Broccoli with Sicilian Sauce 2 heads broccoli (about 2 1⁄2 lbs.), cut into florets salt and pepper, 3 tbsp. extra-virgin olive oil 4 sprigs parsley, finely chopped 3 med red onions, thinly sliced 1⁄2 cup dry red wine 2 tbsp. red wine vinegar 1 heaping tbsp. tomato paste 1⁄2 tsp. dried oregano 1⁄8 tsp. red pepper flakes 3 cloves garlic, thinly sliced 1 28-oz. can whole peeled tomatoes (with liquid), crushed 1⁄3 cup pitted black Sicilian olives 1⁄3 cup seedless raisins
Broccoli with Sicilian Sauce | SAVEUR
Side Dishes, Sicilian Recipes, Sauces Straddl, Mail Sauces, Delicious Sauces, Sauces Recipes, Vegetables Dresses, Sicilian Sauces, Italian Side
Broccoli with Sicilian Sauce by Saveur. This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
Italian Side Dishes: Broccoli with Sicilian Sauce Recipe | SAVEUR
Easy Garden Skillet - Oh Sweet Basil
Easy Gardens, Chicken Recipes, Turkey Meatballs, Dinners Recipes, Maine Dishes, Zucchini Tomatoes, Gardens Skillets, Grill Recipes, Heirloom Tomatoes
Chicken Recipes -Easy Garden Skillet recipe
Easy Garden Skillet Ingredients 6 Turkey meatballs, cooked and chopped *optional 1 small to medium Zucchini, chopped 3/4 cup sugar sweet or sunshine tomatoes 3/4 cup grape or cherry tomatoes 1 heirloom tomato, chopped 1/3 cup Marinara sauce 3/4 cup mozzarella cheese olive oil and salt and pepper *basil, chopped, optional Instructions
Easy Garden Skillet using leftovers! Here: meatballs, zucchini, tomatoes and mozzarella | Williams Sonoma
Made with fresh vegetables and optional turkey meatballs, this one-pot dinner recipe is a phenomenal way to make a quick dinner recipe really come alive. The added cheese and marinara sauce gives this recipe an Italian flare, so we recommend servi...
Barefeet In The Kitchen: 20 Minute One Pot Pasta with Fresh Tomatoes and Basil
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20 Minute One Pot Pasta with Fresh Tomatoes and Basil recipe by Barefeet In The Kitchen. * I USE GLUTEN FREE BROWN RICE FETTUCCINE NOODLES, they worked just as well as traditional pasta
One pot dinner
Pesto Chicken, Crusts Pesto, Chicken Dishes, Yummy Food, Parmesan Pesto, Chicken Italian, Summer Salad, Parmesan Crusts, Summer Pasta Salad
Pesto Chicken with Parmesan Crust #Pesto #Chicken #Italian Simple and sensational parmesan pesto chicken served over fresh summer pasta salad. This pesto chicken pasta dish is sure to be your new go-to dish this season!
Pesto Chicken with Parmesan Crust and a summer salad
Grilled Bruschetta Chicken | The Girl Who Ate Everything
Chicken Recipes, Chicken Bruschetta, Low Calories, 200 Calories, Bruschetta Chicken, Grilled Chicken, Grilled Bruschetta, Healthy Recipes, Chicken Breast
Grilled Bruschetta Chicken | Healthy Recipes #grilling #chicken #dinner
Grilled Bruschetta Chicken by thegirlwhoateeverything #Chicken #Bruschetta #Healthy
Grilled Bruschetta Chicken- low calorie (200 calories)
Grilled Bruschetta Chicken - This was amazing. I used the frozen grilled chicken breast which I cooked for 20 min then topped with the tomato mixture and cooked 5 min more then topped with mozzarella cheese and left in oven until melted. Definitely use balsamic vinegar in the tomato mixture!
Grilled Bruschetta Chicken: 200 calories and only 5 ingredients: 4 small boneless skinless chicken breast halves (1 lb.) 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided 1 tomato, finely chopped 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 1/4 cup chopped fresh basil
10 different types of Bruschetta.
Healthy Meals, Fun Recipes, Fresh Bruschetta, Types Of Breads, Olives Oil, Food, Parties, Appetizer, Bruschetta Recipes
Healthy Meals in Minutes | Quick, Easy, and Absolutely delicious recipes
Lots of Bruschetta Recipes - Making Fresh Bruschetta Is Easy-Peasy & So Delicious Too!
Perfect light appetizer for your pool party. Very easy to make and very good bruschetta recipe!
10 Bruschetta recipes-- pretty much my favorite food.
10 different types of Bruschetta. I tried the basic bruschetta with tomato, mozzarella and basil. The tomato mixture was good - I ended up having extra and using it on a chicken breast. The best part of this recipe is brushing the bread with olive oil, shredded parmesan and fresh garlic before putting it in the oven to crisp.
I think I would replace the chicken with button mushrooms cut in half and sautéed or a vegetarian meat substitute. I think it would be better either mushrooms, eggplant or zucchini chunks that have been sauteed in olive olive oil. This sounds yummy and fattening. Perhaps only eat this on special occasions.
White Chicken & Artichoke Lasagna
Chicken Artichokes, Kraft Recipes, Maine Dishes, Artichokes Lasagna, Creamy White, Lasagna Recipes, White Chicken, Chicken Lasagna, Creamy Chicken
Creamy White Chicken Artichoke Lasagna Recipe - Kraft Recipes
Creamy Chicken Artichoke Lasagna
Main dishes Creamy White Chicken Artichoke Lasagna
creamy white chicken lasagna
The Pioneer Woman's Italian Chicken Soup. Love soups in the fall!
Pioneer Woman Chicken, Fall Soups, Chicken Soups, The Pioneer Woman, Soups Recipes, Italian Chicken, Comforter Food, Cooking Tips, Chicken Noodles
Italian Chicken Soup - Comfort Food!
Pioneer Woman Chicken soup recipes
Fall soup- Italian Chicken Soup- the Pioneer Woman.
Italian Chicken Soup | The Pioneer Woman Cooks~ KInd of a grown up version of chicken noodle soup. Very Good. I just use macaroni noodles because that's what I usually have on hand.
Artichoke Bruschetta...I have made these several times and I think they are so delicious! I use slightly more garlic and use my mini food processor to mince the garlic. I then add the red onion and pulse it 2-3 times. I dump this in a bowl and add the chopped tomatoes (I don't 'deseed' - is that a word? - the tomato), chopped artichoke hearts, mayo, and parmesan or romano cheese and some cracked black pepper. I also don't broil the bread beforehand or to cook them. I put them in a 375 oven until the cheese melts and the topping gets a little bubbly. The bread toasts in the process. They are very quick to put together and taste so yummy!
Tasty Recipe, Italian Food, Minis Food, Artichokes Bruschetta, Bruschetta Breads Recipe, Tapas Parties, Health Tips, Food Processor, Appetizers Bruschetta
Artichoke Bruschetta #better health naturally #health guide #health tips #better health solutions #organic health
Artichoke Bruschetta I use my mini food processor to mince the garlic. I then add the red onion and pulse it 2-3 times. I dump this in a bowl and add the chopped tomatoes (I don't 'deseed' - is that a word? - the tomato), chopped artichoke hearts, mayo, and parmesan or romano cheese and some cracked black pepper. I also don't broil the bread beforehand or to cook them. I put them in a 375 oven until the cheese melts and the topping gets a little bubbly.
Artichoke Bruschetta: A fantastic twist on the classic Italian #food #yummy food #Great Food| http://goldmarlen.blogspot.com
Artichoke Bruschetta: my cousin made this and it was delicious. have to try out one day. Simple to make, perfect for tapas party
Oh. My. God. This recipe was so freaking amazing I have now fallen in love with actually making my own bread. If you enjoy being able to use your arms afterwards, though, I recommend bringing in a friend to trade turns while kneading. I was in pain. The perfect amount of garlic and spices and it PULLS APART. It's like monkey bread for the pasta lover.
Garlic Pull-Apart Bread
Recipe, Parmesan Pull Apartment, Garlic Breads, Parmesan Pullapart, Monkey Breads, Pull Apartment Breads, Pullapart Breads, Pullapartbread, Garlic Parmesan
garlic parmesan pullapart bread (kinda like monkey bread but savory)
Garlic Parmesan Pull Apart Bread combined this recipe with the pepperoni monkey bread =AMAZING and used frozen bread dough
Garlic Parmesan Pull-Apart Bread Yields 1 loaf 2 teaspoons active dry yeast 1 1/3 cups barely warm water 2 tablespoons extra-virgin olive oil 2 teaspoons salt 3 1/2 cups all purpose (or bread) flour 1/4 cup butter, melted 1 tablespoon dried parsley flakes 2 cloves garlic, minced 1/4 cup freshly grated Parmesan cheese In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside. Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce. Kristin Rosenau | 113 Comments | Print Article | Share Article tagged bread, garlic, parmesan in bread/yeast Reader Comments (113) Truly you have got the style ! 06.10.2011 | KS mm i love bread, thanks for this recipe! do post more bread recipes! (raisin bread if you like that too! :P) 06.11.2011 | Lou Haha. Funny story about the pancake. I've definitely had quite a few baking fails where my final product was more like a dry sponge than a pancake. Oh, well. I'd rather eat something like this pull-apart bread anyways! Yum! 06.12.2011 | The Teenage Taste Need pics of the process, not only of the result. More pics, less pancake! 06.12.2011 | Rick A I've seen a couple of recipes for this kind of savory monkey-bread, but they always make me drool. Sounds amaaaazing, love the garlic-parm combo and the dipping sauce. Also I'm kind of a nerd, so I like your reasoning about the pancake :) Can't wait to try the bread! 06.12.2011 | Hannah at FleurDeLicious This looks so good! I am filing it for later on Pinterest :) 06.12.2011 | Jen This sounds amazing! I'm "pinning" it for future reference. 06.12.2011 | Mindy It's like garlic monkey bread! kinda.. haha looks so yummy! 06.12.2011 | eirene this would seem so easy and delicious, except that i cant seem to make bread rise! i wish i could make this! 06.13.2011 | jess white Lou -- Does this Cinnamon Raisin Baked French Toast count? (http://www.thepastryaffair.com/blog/2011/6/12/cinnamon-raisin-baked-french-toast.html). You were actually the inspiration when I made it yesterday! The Teenage Taste-- Oh, I have definitely had my fair share of kitchen failures. I agree, the worst ones are the one where the texture is so awful you can't eat it. Who wants to eat a dry sponge? Haha. Hannah-- Thanks! This bread reminds me closely of a pizza monkey bread. Let me know if you try it! I'd love to hear how it turns out. Jess-- There are a few tricks to getting a loaf of bread to rise. The first is making sure your yeast is relatively fresh and not expired (the longer yeast sits in your home, the less effective it becomes). The second is to dissolve it in lukewarm water (110 to 115 degrees F) and let sit until the yeast become foamy and fragrant (5-8 minutes). If it doesn't become at least a little foamy, your yeast was either too old or ineffective. To help dough rise, cover and leave in a warm, dry place (I like to turn my oven on to the lowest temperature, turn it off, and let the dough rise in the warm space. You'll be surprised how fast it can rise!) I hope some of these tips are helpful. I used to have problems with bread rising too, but these are small tricks I picked up along the way. 06.13.2011 | Kristin Rosenau a) i actually laughed out loud reading this story because it was totally random and funny. b) your food makes me feel like i'm in a warm kitchen. c) this bread looks wonderful. 06.13.2011 | bonny smith Kristin, I just found your site through TasteSpotting. The picture is SO inviting. I want to eat this for dinner! Can I borrow it and link it back to you? I can just smell and taste it now....YUM!!! 06.13.2011 | Lynne @ 365 Days of Baking Thanks for this garlic parmesan pull-apart bread recipe. It sounds (and looks) wonderful. 06.13.2011 | YoshiBlade Thanks for the lesson in how microwaves work :) Though I don't have one so I guess for me, other than being interesting, it doesn't help. Thanks even more for sharing this gorgeously decadent sounding bread! I will absolutely be making this the next time I plan an Italian feast! 06.13.2011 | Jen While I type this the bread is all seasoned and sitting under the towel, I can't wait to eat it! What an amazing recipe. Thank you! 06.13.2011 | Lindsay I saw this on foodgawker and thought it looked good so I bookmarked. Well, I made this bread tonight and thought it was good but didn't really taste the garlic (not even a hint of it). I even used 3 cloves instead of two. Did yours have a noticable garlic flavor? 06.13.2011 | Amber I am so wowed by this recipe! This will be a family favorite for sure! 06.13.2011 | Les Bonny-- I think you just made my day. Such kind words. :) Lynne-- What a compliment! You may certainly borrow the link as long is credit is paid where credit is due. Jen-- Glad you liked the lesson, even if it doesn't help you! This bread would make a perfect appetizer for an Italian meal. Lindsay-- Let me know how it turns out! Amber-- I had a very noticeable garlic flavor in my bread. Was your garlic fresh? Garlic that has been setting out for awhile or comes ready-peeled will have lost quite a bit of its flavor (making it harder to notice in food). I also used a garlic press to mince the garlic. If the garlic was not minced small enough, the bread will end up with pockets of flavor instead of an overall flavor. In any case, you could always throw a little extra garlic powder into the butter mixture to increase the flavor of the garlic (some people do like flavors stronger than others and this is one way to supplement). 06.13.2011 | Kristin Rosenau I used super fresh garlic - I dug it out of the ground and brought it into the house just for this recipe. It may just be that I like a stronger garlic flavor. Either way, the recipe is great! I was just curious about the flavor. Thanks so much for replying. 06.13.2011 | Amber I just made these tonight, there's not even half a loaf left. Admittedly I've eaten a large portion of that, but so did the kids and hubby. This is fantastic and will definitely one that is made often. 06.13.2011 | Mechelle Love te recipe, will try it soon, can i get the recipe, can i get one for the sauce? :P 06.13.2011 | Austin I love this recipe. I have made a very similar recipe but I put a small chunk of mozzarella cheese in the dough ball before rolling it in the seasoning and butter. It ends up being cheesy gooey goodness. 06.14.2011 | lilmel Nice post 06.14.2011 | Sri Lanka Packages OMG! I'm drooling! Can't wait to make this. I need to go buy the yeast though... I haven't made bread in years. 06.14.2011 | jilian Amber-- Wow! That is fresh. I'm glad you liked it even if the garlic wasn't strong enough for your tastes. Mechelle-- I'm so happy you liked it! I love to get feedback. Thank you! Austin-- I used spaghetti sauce from a can (I know, I know, cooks aren't supposed to do that), but I'll look into making a tomato sauce though! Lilmel-- Oh my goodness. That is definitely going on my list for future baking adventures. So much cheese! Jilian-- Once you start baking with yeast, you might just find you can't stop. Fresh, hot bread is just too good. :) 06.14.2011 | Kristin Rosenau Mmm... Sounds much better than ordinary garlic bread. Definitely going to give this recipe a go! Thanks for sharing. (Your pancake anecdote was ridiculously funny!) 06.14.2011 | Lys Made this tonight with spaghetti and it was delicious. The presentation is great too- when I brought it to the table my husband looked at me like I was a goddess! Thanks for this great recipe! 06.14.2011 | Braegan This recipe sounds "delish". I was wondering however, if you could, in a pinch, use canned biscuits like we do with monkey bread. I know it wouldn't be quite as good as fresh baked bread but would be quick as an after work meal I am thinking it would be a good accompaniment to spaghetti with a bottled sauce to feed a hungry family quickly. I do intend to make it as written though, very soon. Diane 06.15.2011 | Diane Zeringue Oooh..it's like savory, garlicky Monkey Bread! Love it and bookmarked! 06.15.2011 | Lisa Hello Kristin, I'm happy I bumped into your pastry affairs. Your bread has the right texture, and I can smell it from where I am. The photography is beautiful as well... Thanks! 06.15.2011 | Anna Can I make this in something other than a bundt pan? Would I have to make any changes? 06.15.2011 | sarah Braegan-- A goddess! You totally are. :) Diane-- I'm not sure I would use canned biscuits because the texture is definitely different (they use a lot more butter in the dough to make it flaky). It may not turn out well, so I would hesitate recommending it as a substitute. Instead, I would use 1 lb frozen bread dough. Simply take it out in the morning/over your lunch hour and let in sit on the counter or sink. The dough should be completely thawed just in time for dinner. Hope this helps! Anna-- Thank you. Such kind words! Sarah-- You could easily make this in a loaf pan. The baking time may change slightly (though not much, if any) so I'd keep a closer eye on it. Otherwise, a loaf pan is a perfect substitution, especially if you don't have a bundt pan. 06.15.2011 | Kristin Rosenau I need these in my life! 06.15.2011 | Amanda And with this... the world just got better! 06.16.2011 | Kate What if you don't have time to make the bread from dough? Is there any kind of substitution for it? 06.16.2011 | Michelle Michelle-- . Instead of making the dough from scratch, I would buy 1 lb frozen bread dough, thaw it, and substitute it for the dough. Follow the recipe at the point where you tear off the small pieces of dough and dip them in the butter. Hope this helps! 06.16.2011 | Kristin Rosenau i love your recipe and im definately going to try them out.keep it up 06.17.2011 | liliy I love that this is nearly vegan.:D I wonder if it's worth substituting the cheese, or if it'll taste just fine without? 06.17.2011 | Kali This is precisely the kind of thing my husband would adore. (And me!) Thank you for a perfect accompaniment to Father's Day dinner! 06.17.2011 | Sarah Kali-- I think it would taste fine without. It would simply turn into a garlic herb bread, which I think would still be very delicious. You could use olive oil in place of the butter and just skip the cheese to make it vegan. Let me know if you give this a try! 06.17.2011 | Kristin Rosenau This recipe is gorgeous! I shared it with my readers in my Saturday Seven lineup this morning. http://www.positivelysplendid.com/2011/06/saturday-seven-no-16.html 06.18.2011 | Amy @ Positively Splendid Wow... what an amazing work of art! I am a lover of "all things bread" and I will be making this today. I am new to your site - saw your post featured on Positively Splendid and had to stop over. You have a wonderful site and I have signed up for email updates. AJ - queenofmynest(at)gmail(dot)com 06.18.2011 | AJ Yummm! I want some right now! 06.18.2011 | Rahul Gorgeous garlic parmesan pull-apart bread 06.20.2011 | Hotel Austin TX Made your bread recipe yesterday to compliment my homemade ziti recipe and it was fantastic! This was one of the best bread recipes I have tried in a while! The recipe was very clear and easy to follow (you really DON'T need to add more step-by-step picture - according to one of the previous commentor) and I didn't change it in anyway - mine looked exactly like your picture. Honestly, I am a lover of all things bread and bake bread of some sort weekly... this is amazing!! Thank you for sharing this recipe. AJ - queenofmynest(at)gmail(dot)com 06.20.2011 | AJ Well, you may have made the driest pancake in the world (cute story), but you certainly redeemed yourself with this gorgeous pull-apart bread. Wow! 06.20.2011 | Cookin' Canuck Damned, it looks like sheep brain. But funny. 06.20.2011 | pukke Oh wow! That looks so good. Cute story about the pancakes too! 06.21.2011 | Jen Sako Made this for Father's Day and it was devoured in record time! This will definitely be one of my go to recipes for parties! I made Exquisite Pizza Sauce to dip it in and it was a match made in heaven: http://allrecipes.com/Recipe/exquisite-pizza-sauce/detail.aspx YUM! I think I need to make it again this weekend... 06.21.2011 | Lauren delicious ^_^ 06.21.2011 | dred Page 1 2 3 Next 50 Comments Most Recent Comment » Post a New Comment Enter your information below to add a new comment. Author: Author Email (optional): Author URL (optional): Post: ↓ | ↑ All HTML will be escaped. 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mozzarella sticks - string cheese + wonton wrappers + baked, not fried
Idea, Mozzarellastick, Mozzarella Sticks, Recipes, Egg Rolls, String Cheese, Wontons Wrappers, Egg Roll Wrappers, Eggs Rolls Wrappers
This is a mispin....the recipe calls for wonton wrappers but string cheese will not fit in them so I had to cut them in half..also they fried them obviously..I recommend egg roll wrappers and I DID bake them for 15-20 minutes at 350 and they were damn good !!! mozzarella sticks - string cheese + wonton wrappers + baked, not fried :) GREAT idea!
#mozzarellasticks - string cheese + wonton wrappers + baked, not fried :) GREAT idea!
Vegetable Tian but looks like ratatouille.