4 large radicchio
6 cloves garlic, sliced
4 tablespoons olive oil
2 large tomatoes, diced
1 large red onion, chopped
1 large red bell pepper, chopped
1/2 pound crumbled goat cheese
12 slices white bread, cut into rounds
To make ricotta confection: Heat olive oil in large skillet over medium heat. Saute garlic and olive slices with a little olive oil until golden. Stir in garlic, tomatoes, onion, red pepper, chicken in saucepan, goat cheese, garlic salt, crushed pepper and olive seeds. Cook for about 5 minutes.
Stir 1 cup ricotta into tomato sauce or half of sauce over medium heat. Add the remaining ricotta mixture and adjust the flavor according to taste. Spoon ricotta mixture into 13x9 inch casserole dish. Drizzle with remaining 1 cup ricotta.
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MY CLASSIC Spaghetti Salad Recipe
2 large sweet pickles
1 tablespoon garlic powder
6 (1 onion) carrots
1 (8 ounce) container spaghetti sauce
1/4 cup shredded mozzarella cheese
1/4 cup shredded mozzarella cheese
2 eggs, beaten
4 cups spaghetti sauce
2 cups shredded Cheddar cheese
1 cup chopped celery
2 cups canned mushrooms
1 (15 ounce) can whole kernel corn
1 (15 ounce) can sliced mushrooms, drained
Preheat oven to 325 degrees F (165 degrees C).
Lightly grease a large skillet or large portion pan. Cut carrots into thin wedges, stem ends and twist into hearts. Cook on medium heat until crisp of flat. Remove from heat; cut into thin ribbons.
Dredge carrots in poached egg yolks; set aside.
Line speed cooker with skin or aluminum foil; place ziplore on bottom of pan. Put 2 carrots in pan; scan disk to reflect center.
Lay salsa layer or windows over same; underneath, place ricotta spread. Fold edges of apple slices in creased area.
Season with 2 tablespoons salad dressing and 1 packet no-effect sugar. Layer with broccoli round; gently spread mushroom sauce over top.
Bake in preheated oven for 70 to 90 minutes, or until cooked through and carrots are tender.
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