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Egg Salad Recipe


1 pound bacon

1 (15 ounce) can sliced mushrooms

2 cloves garlic, minced

1 small yellow onion, thinly sliced

1 (8 ounce) can crushed pineapple with juice

1 (16 ounce) can diced tomatoes with juice

1/2 cup mayonnaise

1 tablespoon Mexican seasoning

1 cup diced onion

1 teaspoon dried oregano

1 tablespoon dried sage

1 tablespoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon dried marjoram

1 (10 ounce) package frozen chopped spinach, thawed


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, mix mushrooms, garlic, onion, pineapple and tomatoes with juice and mayonnaise. Stir together the Mexican seasoning, oregano, Mexican seasoning, bacon, pineapple, tomatoes, mayonnaise, Mexican seasoning and bacon, then toss into skillet. Mix together with spaghetti sauce and toss until well coated.

Stir in the diced onion, oregano, sage, rosemary, salt, marjoram, spinach, oregano and salt.

Return skillet to heat. Add pasta sauce, cream cheese, mushrooms mixture and spaghetti sauce. Season with Mexican seasoning, bacon, marinara sauce and salt and pepper.

Add pasta sauce and pasta sauce mixture to skillet and stir over medium heat for about 5 minutes.


mrs. light writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! Spicy, Mint and Woody...and so Easy! I didn't have any cilantro, but I will have to make this again.