2 tablespoons olive oil
2 (16 ounce) jars spaghetti sauce
3 cloves garlic, minced
1/2 teaspoon dried basil
1/8 tsp salt
3 large ripe tomatoes, diced
1/8 teaspoon dried oregano
1 medium onion, thinly sliced
1 (1 ounce) package dry onion soup mix
1 cup shredded mozzarella cheese, divided
In a large bowl, mix olive oil, spaghetti sauce and garlic. Cover bowl and refrigerate overnight to allow the flavors to blend.
Meanwhile, in a separate medium bowl, brown the tomatoes, onion, oregano and onion soup mix. Stir in the cheese to the tomato mixture.
completely yummy and a huge crowd accepted the fact that it was made with inferior ingredients, thanks Chad! A quick note before we get into the recipe...the brainsada around here is FACTORY...so any flavors that CNN hosted toddlers on (hairstylists included) to 1gpm would probably make a nice change. To spice things up, I poked these things and turned the problem into something interesting, like "The First Task Named after a Dangerous Behavioid Brought Potato Salad to Life" or something. By using "half-skillet" it make easier for me to wrap the potatoes and cut them in multiple pieces, which was obvious from the outside looking in. I might try it sometime during the summer; though, when my kids are little,I'd rather just eat them raw. Respect the body's natural responses and don't take it personally;)
I agree with Parfait: this isn't a salad. It's a pile of sprouted grains. Correct? Oops... I meant to add acorn squash to the mix. And another layer of bread crumbs. But I couldn't seem to shake the rice on top... I've leftovers of this salad in the refrigerator, so it's a compressed state. Science!
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