We really enjoyed this! I put it together a little differently and added onions, garlic and parsley. I doubled the recipe (except for soy) and used mini penne. It filled the 11x15 (I think that's the super large size) Pyrex lasagna dish. I sautéed about half a large chopped onion til translucent, added the mushrooms (sliced baby bella) and stirred til they released and cooked off most of their water, then added about 3 TBS minced garlic for a couple of mins. Stirred in the spinach (steam pkg, microwaved and drained), and soy, then spooned all that into a bowl. Made the sauce as directed, adding about a TBS chopped parsley and some black pepper along w/the basil. Once thickened, poured the spinach mixture into the sauce along with about 1/3 of the mozzarella, then added the pasta. Poured into sprayed dish, topped with remainder of cheese. Baked 350 for 20 mins, then turned to broil for a couple mins to brown just a tad. The only critique I can offer is to be sure to salt to taste along the way (the mushrooms, onions, spinach, sauce, pasta). I think it would've been kinda bland w/o the salt, onions, garlic and pepper. Otherwise, fantastic! Would be great with maybe a cup or so of a sharper cheese added to the mixture. Loved it!
Very tasty and a nice change from cream cheese/sour cream dips. I added some minced garlic and crushed red pepper flakes, as well as salt (tasted before transferring to baking dish and def needed salt). This is basically veggies loosely held together with the mayo and parm. I think it would adapt well to additions, inc other veggies/seasonings, even a bit of cream cheese. Thanks for the recipe!
I've made this so many times over many years and don't know how I've managed not to review it til now. We love this cake! Light and refreshing, absolutely delicious. So simple! Spray a 9x13 pan, mix angel food cake mix and pineapple for a couple of mins, pour in the pan, bake, and you're done! I just leave my cake in the pan it cooks in, then cover it and refrigerate after it cools. I use the Pillsbury angel food cake mix and have never had any problems with this recipe.
We always buy a couple of extra cans of crushed pineapple and at least two containers of cool whip. I drain and save the juice from the extra cans for something else, then mix the pineapple with the cool whip and use that to top each serving of cake. Makes a wonderful difference!
Thanks, lutzflcat, for this super simple and super delicious recipe! Except for the fact that I made a double batch (with room to spare in the 8qt IP, by the way), I followed the ingredients and directions to the letter. It came out wonderfully. I think the ham you use is going to matter. Get a good hunk of real baked ham, not the little pre-cubed, processed stuff. A mug of this soup with salad and crusty rolls was perfect for a chilly autumn evening!
My husband loves this recipe. I'm not a split-pea soup person, but even I thought the flavor was pretty darn delicious. I made as written the first time, and it was wonderful. Subsequently, I've done the following, and we like even better with the small changes: Don't soak beans, totally unnecessary in this recipe; begin by sauteing onions (I use a very small chop) in stockpot in a pat of butter to soften and enhance their flavor; add 2 quarts chicken stock instead of water; add a sprinkle of granulated garlic and thyme. If using off-the-bone ham, add during the second cook period when you add celery and carrots so the flavor doesn't get completely boiled out of the meat. The cook times are spot on. Great recipe, thank you!
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