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Recipes I've Shared:
I was craving crab ragoons today, but I did not want to eat the calories of traditional ragoons, especially when I saw the grocery store had imitation crab and lobster meat on sale.
I found the Porcini Pasta at my local farmer's market, and since I had mushrooms at home, I decided to play around. Instead of regular catsup, I used a mushroom catsup to add more mushroom flavor, and to give a slightly vinegar/acidic kick to the dish.
A recipe I tried, making some changes from the original. One of my friends challenged me to make a "healthy" cokkie, but I made a few changes. I substituted agave nectar for the sugar, and coconut milk for buttermilk.
This was my favorite food growing up, with a few changes.
I found this recipe in a summer Good Housekeeping magazine and used it for my turkey leftovers from Thanksgiving. Their serving size listed 2 enchiladas, but I only do one with 1/2 c black beans as my side.