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Recipe Reviews 5 reviews
Baked Ravioli
For just us two people, I used an 8 x 8 pan, put jarred sauce in bottom of pan, frozen ravioli on top, fresh mushrooms sliced on top, sprinkled w/italian cheeses, repeated the ravioli and rest of jarred sauce mixed w/1 8-oz can of tomato sauce and then finished it with the shredded cheeses on top. Covered tightly in tin foil and let sit out for 1 hour to give the uncooked frozen ravioli a ""thawing start. Cooked in a preheated 400 degree oven for 35-40 minutes, uncovered, and then turned oven off as it "cooked" another 5-10 minutes - so awesome - served with garlic bread. There were some leftovers for hubby's lunch next day!:) He said it was "even better" after re-heating in microwave at work!

10 users found this review helpful
Reviewed On: Jan. 11, 2012
Chicken a la Good
good, but ends up being too greasy for me.

0 users found this review helpful
Reviewed On: Apr. 7, 2009
Cottage Cheese Chicken Enchiladas
Yikes, I had planned to make this thinking I had needed ingredients but I didn't - I went ahead and improvised and it was awesome!...I used huge wheat flour tortillas I already had bought, and still warmed them in oven, used the cottage cheese and pepper, spooned some already bought container of BBQ meat on the tortilla, then cottage cheese with pepper (didn't have sour cream) then (didn't have any shredded cheese) so layered each tortilla with BBQ meat, then cottage cheese then 2 slcies of provolone cheese, and rolled very simply as it was THICK and ONLY 2 made the size of the dish I was using (which was what I wanted anyway!) then I topped with 2 more slices on each tortilla top of each of the 2 tortillas and a last lump of the BBQ chicken on top, then baked it at 350 degrees for the suggested 30 minutes and it was ABSOLUTELY awesome! Not to take away from original recipe,but just didn't have the same ingredients as THE original recipe, so wanted to share an alternative using what ingredients you DO have close to the original recipe...surely the original recipe is as good and will try it THAT way when I find I have the CORRECT ingredients!

1 user found this review helpful
Reviewed On: Jan. 19, 2009

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