I thought the directions about the pasta were a bit confusing & I’ve been cooking for decades. I used 2 cups dried pasta, which yielded 2.5 cooked pasta (rotini is what I had). I only used 2 Tbsp of red onion as my husband doesn’t particularly like them & more would have been strong. I toasted the almonds for more crunch. One half cup of dressing wasn’t enough as the pasta kept absorbing it, so I ended up adding a little mayo. We don’t like celery, so I added matchstick carrots. The taste was very good & we will make again. Thank you for the recipe.
This smelled wonderful while cooking. The finished product was bland. There was heat from the cayenne, but that was it. Following other suggestions, I used a combination of 3/4 chicken broth to 1/4 water. I also used a pound of andouille sausage & a 1/2 pound turkey sausage. The beans were cooked well & I mashed about 1/3 as recommended. I don’t know what seasoning/spice it needs, but something to add flavor. I’m going to try the leftovers tomorrow & try to add some more seasoning to see if that helps.
My husband is a chocoholic, so he really liked these. I didn't add the sugar. Chocolate pudding is sweet enough by itself, plus I thought the sugar would make the pops gritty. I did add a cup of whipped cream to up the creaminess factor. I also drizzled some caramel topping into the middle layer. I would make these again. Thank you for the recipe.
The first time I made this, I followed the directions as written (although technically I used marinara instead of spaghetti sauce). It was delicious. The second time I made a vegetarian version layering blanched veggies wherever a layer of ground beef was called for. It was delicious. You won't notice the cottage cheese, my husband hates it - but you can't taste it in the finished product. I'm fixing it again tomorrow for company, so much easier to eat then regular spaghetti. Thank you for the wonderful recipe; tomorrow will be the 3rd time we've had it in about 1.5 months. I'm going to freeze any leftovers from tomorrow's meal as I haven't done that yet.
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The first time I made this, I followed the recipe exactly. We liked it, but it needed some extra oomph for our taste buds.
Now I use the amount of veggies & garbanzo beans called for and add marinated artichoke hearts, kalamata olives (instead of black) and sun dried tomatoes. I use a bit more lemon and Greek salad dressing instead of Italian. I don't use the garlic salt because there is enough salt in the other ingredients; I do up the garlic a bit. We eat this often. I just made it!
As you can tell, the recipe lends itself to your favorite ingredients.
1/23/2020: One more thing, be sure to really drain everything before combining. I usually keep the cucumbers (seeded) & tomatoes (Roma/seeded) on paper towels for about 1/2 hour. It's too watery for us otherwise.
I did not have white pepper so I used the same amount of black pepper. Except for that, I followed the recipe. We ate this with the slow cooker corned beef & cabbage recipe from this site. I will make this again, but for our taste I will add more horseradish & garlic. Thank you for the recipe.
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