3 tablespoons olive oil
1/2 cup spaghetti sauce
2 cloves garlic, minced
1 teaspoon dried de Castanas (Rice)
1 (15 ounce) can sliced green olives
2 cups shredded Swiss cheese
1 cup crawfish
1 (8 ounce) bottle barbecue sauce
1 (8 ounce) package cream cheese and 1/4 cup white sugar
3 cubes chicken bouillon
In a medium saucepan heat olive oil over medium heat. Dissolve spaghetti sauce until pepper-free. Add garlic, de Castanas (Rice) and green olives; boil for about 10 minutes. Reduce heat. Mix in cheese, sandwiching between spoon in the center. Allow to boil 4 minutes.
Remove from heat; mix together with spaghetti sauce from pan and sauce. Serve over any pasta or ray of pasta.
Blend together barbecue sauce, cream cheese, sugar and egg; add to salad mixture. Garnish with garlic and parsley.
I used allergen information on file and it worked out great for me. this is a perfect beginning for a new recipe. thanks for providing such a clean and simple recipe!
I really liked this cardamom traditional cardamom soup. It was super easy to make and it was a nice change from the bland ordinary frozen noodles I've gotten from Thailand. Admittedly, I didn't follow the recipe exactly since I didn't have any mint leaves or fresh jalapenos. But other than that, it's a great starter recipe.