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Recipes I've Shared:
adapted from http://recreatinghappiness.com/dinner-reci
adapted from http://www.food.com/recipe/rock-roll-spagh
I buy this in the store to top my scrambled eggs with. We garden, so there's no reason why I shouldn't make my own!
adapted from http://momstestkitchen.com/2013/02/easy-wh
adapted from http://www.kraftrecipes.com/recipes/fettuc
based on http://noglutennoproblem.blogspot.com/2009
based on Bette Hagman's Four Flour Bean Mix
adapted from http://www.afarmgirlsdabbles.com/2013/09/2
adapted from Food.com #47419
adapted from tasteofhome.com
based on food.com #48760
based on Food.com #312992
Based off of Food.com's #476873
We have pork in the freezer, but usually ground beef would be used in this.
I can't keep celery in the house. It goes bad before it gets used and doesn't freeze well on its own if I chop it in bulk and freeze. I sub celery seed for the flavor.
Adapted from 30 Day Gourmet
This is not authentic risotto, which is a creamy dish that uses expensive arborio rice. I made this cheaper using plain white long grain rice (from Aldi's). I also used powdered parmesan cheese, although authentic risotto would use shredded parmesan by the wedge.
This makes a bit over 8 cups, so the serving size is a scant 1 1/2 cups.
I adapted this recipe from an All You article. The original recipe did not have meat, used Frito style corn chips and jalapenos.
This is, by far, not an authentic British, Toad in a Hole. This is just how we make it using ingredients we usually have on hand.
Browned pork chops smothered in a mustard wine sauce
A healthier answer to Nestle Quick