The closest I've found to my aunt's potato salad which I never got enough of. Far too much mustard however. 1 tspn is adequate for the amount of mayonaise. I never put garlic in salad. I prefer Miracle Whip dressing to mayo and like at least a third cup or more of pickle. Instead of pickle relish, I prefer chopped Mt. Olive sweet gherkins.
Absolutely the best! Flavorful and easy to make. I needed to add more tomato juice to cook properly. Serving estimate must be off because I had enough for 12 servings.
Superb breakfast dish! I noticed some complaints in other reviews about the mild flavor. For me, the sausage and cheese used make or break this one! My first try was very flat in taste. The second try I switched brands of sausage and cheese. I wouldn't have believed it was the same recipe! In this area (eastern NC), I find Jamestown brand mild sausage highly seasoned enough to work beautifully. I am also fortunate enough to have access to sharp 'wheel' cheese, not the prepackaged Kraft stuff. I mix in about a cup (shredded) in the casserole and sprinkle more on top before baking. I like cheese, obviously. The result - a nicely flavored dish that brings compliments.
For a great taste, use gingerale instead of water. What it does for the flavor is unbelievable.
Excellent and a refreshing change from the usual cheese stuffing. I dropped a star because the manicotti should be cooked until just barely limp to help prevent splitting as they are stuffed. They will finish cooking in the oven.
Excellent! I pre-cook manicotti until just past the brittle stage (approx 3 min) so that they won't split when I stuff them. I much prefer this to the cheese stuffing usually used in Italian restaurants. This recipe joins my 'make often' file.