Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 LOL Colleen! I have read a hint, I believe in The Vegetarian Times, that will make your stuffed shells recipe easier next time. Instead of shells or manicotti, use the round or rectangular (either one) won ton " skins " . Just fold them over the filling. No stuffing involved! Voila! That recipe DOES sound tasty...I am thinking maybe I will try it for our casserole potluck dinner at church this Sunday perhaps! HTH, Bron On 1/12/06, Dove <Dove wrote: > > Tonight I made the Chard Stuffed Shells recipe. Well, the store > didn't have shells, so I got manicotti. Let me tell you--coarse chopped > swiss chard is difficult to get into a manicotti noodle. Plus they were the > no bake ones, which increased the cooking time from 30 min to an hour. > Dinner was late, BUT, the dish was delicious! > > I have tasted tofu from other people's dishes at Chinese restaurants; but > never liked it. This recipe put that tofu with Swiss chard, which I like > and spaghetti sauce. We keep homemade spaghetti sauce in the freezer, so > that part was easy, too. > > I am issuing a very heartfelt thank you to whoever posted this recipe. It > was my FIRST good experience with tofu. Maybe I liked it so well because > the tofu was hiding in there somewhere. LOL > Colleen > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 Tonight I made the Chard Stuffed Shells recipe. Well, the store didn't have shells, so I got manicotti. Let me tell you--coarse chopped swiss chard is difficult to get into a manicotti noodle. Plus they were the no bake ones, which increased the cooking time from 30 min to an hour. Dinner was late, BUT, the dish was delicious! I have tasted tofu from other people's dishes at Chinese restaurants; but never liked it. This recipe put that tofu with Swiss chard, which I like and spaghetti sauce. We keep homemade spaghetti sauce in the freezer, so that part was easy, too. I am issuing a very heartfelt thank you to whoever posted this recipe. It was my FIRST good experience with tofu. Maybe I liked it so well because the tofu was hiding in there somewhere. LOL Colleen Quote Link to comment Share on other sites More sharing options...
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