StanDiego

A nice casserole using no highly processed ingredients such as Campbell's cream of fill-in-the-blank condensed soup. Mild flavors that everyone will like if not love.

This is a nice recipe that I'll definitely make again. I like a little kick in my disshes and this recipe obliged. I made it as called for with the following exceptions. I had only 15 ounce cans of tomato sauce so I used the entire can (instead of 8 oz) and added 2/3 cup of rice rather than 1/2 (to absorb the extra moisture from the added sauce). Also, I didn't have any Colby cheese so I substituted 6 slices of pepper jack cheese, laid on top of the cabbage. I only had a large cabbage rather than a small one so I used half of the large head and it seemed to be the right amount. I took it out of the oven at 65 minutes and the rice was perfectly cooked but the cabbage was a bit too firm. I probably should have left it in for 75 minutes but it's not easy to judge doneness without pulling it out, removing the cover, and tasting it. Another note, the large cabbage may have had thicker ribs than a small cabbage would and might explain why the cabbage wasn't quite done. However, I anticipate reheating leftovers in the microwave will resolve that issue. One last note, next time I'll use a 13x9 casserole so I can cover it without having to tent it to prevent melted cheese from sticking to the cover (or foil). Also, I'll try it with a small cabbage as called for and ensure I have colby cheese on hand (though the pepper jack was great too). I'll stick with my 15oz can of tomato sauce and 2/3 cup of rice though.

I LOVED this coleslaw! I was looking for a vinaigrette coleslaw recipe and this recipe nailed it, just what I was looking for. I doubled the recipe for a small head of cabbage, substituted Splenda for the sugar, and added 3 cloves of garlic, chopped, to the dressing because I love garlic in my vinaigrette. However to be clear, this recipe is great exactly as written.

This is definitely a keeper, so delicious! It’s like biscuits and sausage gravy with an order of scrambled eggs because you can taste every component rather than it being all melded into one. I used Southeastern Mills Country Gravy mix (our favorite) and reduced servings from 6 to 4. I used frozen but thawed Pillsbury Grands Southern Homestyle Buttermilk biscuits but otherwise followed directions exactly. Did I mention how much we love this dish? Wife wants to try bacon next time but I love the sausage. We’ll see.

I got a 5-lb bag of red potatoes delivered curbside by mistake so was looking for a good recipe to use them. This recipe is absolutely delicious, crisp on the outside, creamy on the inside, amazing! Wife doesn’t care for thyme so I omitted that but otherwise followed the directions as written. This recipe is definitely a keeper.

A nice simple recipe with delicious results. I can really taste the orange, cinnamon, and cloves in this bread. It’s a nice snack any time of the day and it freezes well. I also made a small batch of cream cheese with sugar and orange zest to top the bread. We sometimes eat it plain, sometimes with the warmed orange cream cheese icing.