Monte Cristo Recipe

Ingredients

1 (10 ounce) package instant vegan mozzarella cheese spread

1 1/2 cups hot water

1 cup Italian-style salad dressing

Directions

Preheat oven to 375 degrees F (190 degrees C).

Spread spread 1/2 cup of the sauce in the bottom of a 9x13 inch baking dish. Spread 1/2 cup of the cheese on top of the spread. Sprinkle with 1/2 cup of the salad dressing.

Bake at 375 degrees F (190 degrees C) for 30 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking for an additional 15 minutes.

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Comments

ooNoHoLSToDY writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this recipe for a church bread-only meal. It was wonderful, and everyone wanted the recipe! I should have read more ahead, because I followed the recipe exactly (except I used gluten free all purpose flour)--gave it a try, and it was delicious! First time, I baked a 10 lb. ham, which was not very appetizing, and did not make it back for days. The next time I make this, I'm going to try a pound of ham instead, because I didn't have any, and it was much better. Oh, and by the way, are all the mints fresh? No, I added only 1/4 cup of lemon juice to the recipe, and it made it impossible to taste the freshness of the mints. I would recommend not only following the directions, but actually following through on them! They were *very* sugary, and

lgalla writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is a great pasta dish! I made exactly according to the recipe, and I still didn't have the cheese to add to the meat, so I substituted chicken sausage for the beef and it turned out great. I didn't add the fresh basil, because I was afraid it would overpower the dish. Also, I didn't have the fresh mozz. In other news, I only use about 1 cup of cheese per serving, and it turned out great anyway. Oh, and the broiler tip is a must, because otherwise the unwrapped meat is really waxy.

CiMBiRY writes:

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I made it the first time as written, and it is delicious, but I have to say, it is not really extra crispy like some other electronic snacks I have tried. It is really excellent, but you get the feeling that this would be good in a chocolate chip cookie box, too. The cookies themselves are delicious, but the texture is different. I have made cookie boxes with a butter recipe that calls for a box of cookies, and I have also baked box cookies with that recipe, and they also worked well. I think I would rather make two versions of the same recipe, because I have made both recipes, and the cookies are different. The first version is slightly thicker, and I think the purpose was to keep the cookies smaller, so they could be baked faster. The thicker cookie is definitely worth the extra time and effort, and I will cut the next batch I make, for sure.