My daughters call this “Noodle Rice” and we have some variation on it several times a month. I’ve used broken spaghetti, vermicelli, and orzo in place of the egg noodles (choose eggless pasta to be totally vegan…well, duh, you knew that!) I also usually throw in a handful of golden raisins with it and up the water just a bit to account for plumping them up – the kids eat those first! Be creative…substitute a little lemon juice for part of the water if it’s going with fish, etc. A nice, reliable add-on to dinner, originally from “Betty Crocker’s New Int’l Cookbook.”
From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf.
This is an individual size ‘pizza’ made with a ground meat mixture. After baking you can roll it up and eat it plain, or with a squeeze of lemon. I love it with melted grated jack and chedder cheese,lettuce and tomato taco style! They are delicious! Also, when cool, stack with wax paper in between, bag and freeze. Heat in microwave. Normally my family doubles this recipe and we have a marathon with my Dad manning the oven and my Mom and I preparing the pizzas. The kids love to grab one or two out of the freezer after school. Feel free to adjust seasonings to taste and definitely use the tortillas rather than pita bread!
Posting here for safekeeping. Looks simple but good. Please do not omit the mint, as it is a key ingredient:)
Found this in one of our local Church cookbooks making for potatoes that are a touch different – and always an empty bowl! The recipe calls for ‘old’ potatoes – I find for most part I never have old potatoes – if I do not have large potatoes I eyeball an equivalent. Weighing – 11/2 pounds of potatoes takes about five what I call regular sized potatoes. Serving size is a quesstimate as it depends what you are serving and how big the helping!
