| Author |
Message |
Roxip
Member
01-29-2004
| Tuesday, October 11, 2011 - 11:49 am 
Well, yes, considering you put two pounds of frozen vegetables in it (funny how cauliflower (sp?) tastes so much better when it is surrounded by a cheesy broth.
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Dipo
Member
04-23-2002
| Tuesday, October 11, 2011 - 1:13 pm
LOL, it was the cheese that was throwing me.
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Maplsyrp
Member
02-10-2009
| Wednesday, October 12, 2011 - 11:34 am
Thanks Costacat and Rslover! I had family over for dinner the other night and used them to give everyone their own queso. we were having mexican food and everyone seemed to enjoy having their own.
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Mameblanche
Member
08-24-2002
| Wednesday, October 12, 2011 - 11:39 am
I created a really yummy soup this weekend. I added cooked sweet potatoes to Campbell's cream of mushroom soup, and gently whisked til it was pureed while it was heating up on the stove, and then added a dollop of milk for a creamier texture. YUM!
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Costacat
Member
07-15-2000
| Thursday, October 13, 2011 - 4:47 am
You'll be surprised how often you use 'em, Mapl.
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Hukdonreality
Member
09-29-2003
| Sunday, November 20, 2011 - 7:18 am
I made lasagna cupcakes last night with some homemade sauce I'd made the other day. Holy cow, so yummy! I found them on the internet and let me tell you, they're even easier to assemble (IMO) than a pan of lasagna. And get this, they're made with wonton wrappers and only take 20 minutes in a 375 degree oven! All you have to do for them to maintain their shape on the plate, is to let them sit for 5 minutes before popping them out of the muffin tins. I made the ricotta mixture and put it into a piping bag, so assembly was a breeze!
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Panda
Member
07-15-2005
| Sunday, November 20, 2011 - 11:14 am
wow those look yummy!!!!
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Karuuna
Board Administrator
08-30-2000
| Sunday, November 20, 2011 - 11:16 am
Recipe, pretty please?? 
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Hukdonreality
Member
09-29-2003
| Sunday, November 20, 2011 - 11:33 am
There's no recipe, just make them with your regular lasagna parts. Put the wonton wrapper in the bottom, then begin your layering as you would with a full sized lasagna. As I said, making the ricotta mixture and putting it into a piping bag made that part super simple.
You should be able to get 3 layers in, but I didn't pack them down like I should have, or I'd have more firm cupcakes. My 5 year old great niece Abby's only negative critique was that she liked more noodles! Interesting, because that's all I would do differently. I just used a whole wonton on the bottom and had only one other layer of them, and I'd cut them with a round cookie cutter. To have more "noodles", use the full sheet and pack things down and do 3 layers using the full wonton sheets each time. I think I'd fold the corners over on the middle layer just so the walls of them wouldn't be too thick.
They really aren't labor intensive at all, IMO! And the cheese is more prominent because there are fewer layers.
I made 24 cupcakes instead of 1 pan. It took one quart of my homemade sauce (had ground beef and ground italian sausage in it), an 8 oz block of whole milk mozzarella cut into little slices, and an 8 oz package of shredded mozzarella for the top. I put one maybe 1" x 1" slice of the mozarella into each one. And of course, some freshly ground parmasan cheese. I think if you're doing something yummy, don't go with that part-skim stuff or pre-grated cheese!!
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Texasdeb
Member
05-23-2003
| Wednesday, November 23, 2011 - 7:30 pm
This quick, easy "Pink Salad" is a staple of my family's Thanksgiving"
1 tub cool whip
1 can eagle brand milk
mix these together & refrig. for at least 30 min.
stir in:
1 can cherry pie filling
1 can crushed pineapple (I like the lg sz)
1 sm bag of coconut
1 sm bag of min. marshmellows
1 med bag of chopped pecans
It's just not Thanksgiving without this dish. This is also a great dish to take to pot-luck dinners since it's very easy & folks just seem to eat it up.
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Happymom
Member
01-20-2003
| Sunday, March 11, 2012 - 2:35 pm
salad!? Sounds like a delicious dessert! yum!
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Roxip
Member
01-29-2004
| Monday, March 12, 2012 - 7:05 am
We have pink salad at Thanksgiving and we also have green salad which is almost identical. Is that one of our Texas things Texasdeb?
Funny though, we never consider it dessert.
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Serate
Member
08-21-2001
| Monday, March 12, 2012 - 4:28 pm
Do you use green beans to make pink salad green salad? 
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Christy358
Member
07-10-2007
| Tuesday, March 13, 2012 - 12:47 am
I made the pink salad this past Thanksgiving. It is VERY sweet. The 11 year old ate and ate and took it all home. The adults had some. LOL
Green salad? What do you use to make it green?
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Roxip
Member
01-29-2004
| Tuesday, March 13, 2012 - 6:57 am
I'll have to check with my Mom, but I am pretty sure it has pistachio in it.
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Colordeagua
Member
10-24-2003
| Thursday, August 30, 2012 - 7:50 pm
At one time I had a "good & easy" recipe for a no-bake key lime pie. Can't find it. I've looked a little on the web. Not sure if I found it.
Store-bought graham cracker crust. In the recipe I had, needed large size crust for amount of key lime pie filling it made. IIRC, there was a can of sweetened condensed milk, 8 oz (?) cream cheese, and some amount of lime juice (Nellie & Joe's?). Don't remember if there was anything else. Most recipes I've found, also have three egg yolks. Don't recall that in recipe I had, but maybe . . . .
Anyone have a recipe?
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Gidget
Member
07-28-2002
| Friday, March 29, 2013 - 10:54 am
How is this CD:
http://www.food.com/recipe/rich-creamy-no-bake-key-lime-pie-345349
(9 inch) graham cracker pie crust or 1 deep dish pie shell
16 ounces cream cheese, softened
3/4 cup key lime juice (I use bottled key lime juice)
1 (14 ounce) can sweetened condensed milk
1 teaspoon freshly grated lime zest
1 -2 cup sweetened whipped cream or 1 -2 cup creme fraiche
Directions:
With an electric mixer, blend cream cheese, lime juice, and condensed milk until smooth. Add zest and mix just until combined. Pour filling into prepared crust. Chill pie at least 6 hours and up to 1 day. Serve topped with sweetened whipped cream or creme fraiche.
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Holly
Member
07-21-2001
| Friday, March 29, 2013 - 11:03 am
Gidget, is that last ingredient on your list
half (1/2) a cup, or do you mean 1 to 2 cups??
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Roxip
Member
01-29-2004
| Friday, March 29, 2013 - 12:01 pm
I guess it would probably be up to how much whipped cream you want on top of your pie. I don't think that ingredient goes into the pie, but on top.
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Tntitanfan
Member
08-03-2001
| Friday, March 29, 2013 - 3:30 pm
I think it is 1 to 2 cups. A half-cup would not even give you a good dollop for each slice!
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Gidget
Member
07-28-2002
| Saturday, March 30, 2013 - 7:55 pm
I don't know Holly. I found the recipe online and it seemed to include what Colordeagua remembered it should and didn't include what she thought it didn't. So I posted it, didn't make it.
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Colordeagua
Member
10-24-2003
| Tuesday, April 02, 2013 - 8:44 pm
That recipe sounds like too much cream cheese (double amount). And I don't remember anything about whipped cream / creme fraiche. There might have been eggs, but I'm not sure. One of these days soon I'll do some digging here for the recipe. Not on web -- in my collection of recipes.
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Sarasmile
Member
02-09-2007
| Saturday, April 06, 2013 - 11:27 am
Thank you Hukdonreality for the wonderful cupcake lasagna recipe! I was the only girl in my large Italian family who had never made lasagna because I don't really like the noodles. This recipe was tailor made for me! It was super easy and although my little oven was too high -I had to adjust that because the wontons were a little too edge crispy, they turned out great. My son even volunteered his pepper jack cheese when I ran low on mozzarella slices to make some extra spicy ones for him! I can make those for him, less cheesy ones for my mom, and meatless ones for my veggie friend! It's the perfect dish 
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Tntitanfan
Member
08-03-2001
| Sunday, July 21, 2013 - 8:27 am
I served this last night to my book club to rave reviews:
Ground Meat Stroganoff
1 lb ground meat (any kind)
1/2 c onion, chopped (I use frozen straight out of the bag)
1 clove garlic, minced (OR 1 t garlic salt OR 1/4 t garlic powder)
1 can cream of mushroom soup
1 c sour cream (I didn't use fat free but don't know why that wouldn't work for you, unless it would give you a thinner product)
4 oz can mushroom stems and pieces, drained
1 pkg. brown gravy mix
1 1/2 c sturdy pasta (like macaroni or rotelli)
Put pasta on to cook.
Brown meat and add the onions when the meat is thoroughly brown. AFTER the onons are translucent, drain the mixture if there appears to be excess moisture or grease (depends on the meat used.)
Add everything else to the pot and bring it up to a simmer.
Drain the pasta and stir it into the meat mixture.
I held this for over an hour in a crockpot on "warm," but it can be served whenever you are ready -
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Debra
Member
11-19-2003
| Monday, July 22, 2013 - 7:21 am
Sounds yummy Tnt. Thanks
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