it's spices speak for themselves -- delicious to have with your favorite pot roast or pork roast. it's easy to make up and can be stored in refrigerator up to a year. can be canned & frozen. makes a nice gift also !
had never heard of johnny marzetti until recently stumbling on his recipe in some newspaper website. actually, research shows marzetti's restaurant in columbus, ohio was the source of this great comfort food dish back in the 20's (..is it still there?). h
i adapted this from vegancoach.com. simplified it, reduced the portion size and the oil content. delicious, simple flavors that work amazingly well together. for such a simple dish, this is a very elegant, pretty, and tasty dish. my family scarfed it
this is a great one-dish meal in the crockpot. you can also substitute an equivalent amount of another vegetable (asparagus and broccoli are both good), making this a versatile recipe you can use often. when i make this dish i tend to use more pepper and
a flavorful asian spaghetti dish with chunks of chicken and flavored with peanut butter, honey, ginger, cardamom, soy sauce and a touch of heat from crushed red pepper flakes. it is similar to a cross between thai noodles and chinese lo mein. note: for th
this is a copy kat recipe from the famous bar "b" barn restaurant in montreal. simmer the ribs early in the day and then refrigerate until ready to bbq. this recipe is for pork but beef ribs can be substituted with no problem.
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