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I made this on the night of the Looking for Miss Locklear premier. While chatting with other Kommunity members who couldn't attend as we awaited the broadcasts that night, I mentioned that I was making goulash. We got silly in the chatroom and talked about "virtual goulash," and as Rachelle mentioned, the idea for a Kommunity Cook Book was born! I hereby present my humble yet semi-famous dish:

Kommunity Goulash
8 oz rotini noodles
2 cans 24 oz Hunt's spaghetti sauce (any flavor)
1 lb Italian sausage
minced garlic to taste
Italian seasonings to taste

Cook noodles according to package specifications, and brown the Italian sausage. Drain the noodles and sausage, and combine both in a large pot. Stir in sauce and add minced garlic and seasonings to taste. Simmer about 15 minutes and serve.

Suggested side:

Kommunity Hot Pepper Cheese Garlic Bread
1 loaf French or Italian bread
shredded monteray jack pepper cheese
butter (room temperature)
garlic salt

Cut bread into 1 inch slices, but not all the way through. Keep the bread in the form of a loaf as shown in the picture. Spread butter on each side of the slices, and then sprinkle lightly with garlic salt. Stuff cheese between each slice. Wrap loosely in foil and bake in 350 degree oven for about 15 minutes and serve.
Okay, since this is the first recipe I'm posting here, I just have to warn y'all: I ain't playin'! My hubby and I like to do it up big in the kitchen, so we don't shy away from complex, rich recipes with lots of instructions! That is a good part of the reason I wear loose-fitting clothing! LOL! Here's what we had tonight, complete with pictures taken as I went:

Mexican Spaghetti with Shrimp
2 lbs. medium shrimp, peeled, deveined, tails removed (I used frozen jumbo shrimp)
1 lb. spaghetti (I used Barilla Spaghetti Rigatti which holds the sauce nicely)
2 cups sour cream
2 TBS lemon juice divided (1 lemon)
1 large bunch cilantro, washed, leaves (not stems) to make about 1 1/2 cups
2 whole cloves garlic, peeled
2 cloves garlic, minced
4 TBS butter or olive oil (BUTTER!)2 TBS fresh grated Parmesan cheese
3/4 tsp granulated chicken soup base or 1 bouillon cube
dash cayenne pepper

Fill a large kettle with water and set it on the stove to boil.
In a blender, combine sour cream, 1 TBS of the lemon juice, the cilantro, cayenne and whole garlic cloves. Blend until smooth.
In a large skillet, heat half of the butter (or olive oil) over medium heat. Add minced garlic, remaining lemon juice, and the shrimp and cook the shrimp until done, about 5 minutes, turning once. Remove from pan (with drippings), sprinkle with parmesan cheese and set aside.
Add the pasta and soup base to the boiling water and cook according to package instructions.
While pasta is cooking, heat the remaining butter (or olive oil) in the skillet over medium heat. Add the sour cream mixture to the pan. Reduce the heat to low and let simmer for about 10 minutes, stirring occasionally.
Drain the pasta well and add to the sour cream mixture.
Stir in the shrimp, salt and pepper to taste, and serve topped with extra cheese, if desired.
Serves 6-8


Clearly not a low fat recipe! But it is unbelievably good, especially if you don't skimp on the shrimp!

Here are the pics, which I couldn't upload directly to this post, for some reason:
Mexican Spaghetti Pics

Mythical Fettuccine Alfredo

I call this recipe "mythical" because in a parallel universe, it has no calories or fat. Oh, that and it parallels the Olive Garden's recipe (this is a copycat recipe I modified slightly). It is super easy to make and oh-so-good! Not for the light-hearted!

Serves 4, ready in < 30 minutes

8 ounces cream cheese -- cut in bits
3/4 cup grated parmesan cheese
1/2 cup butter
1 cup milk
8 ounces cooked fettuccine (or any pasta)
garlic powder to taste (about 1/2 teaspoon)
ground sea salt and ground pepper to taste

In large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Serve immediately.

Add some pre-cooked grilled chicken from the deli, some cooked shrimp, meatballs, mushrooms, or veggies, it all works with this recipe.


This can be served as-is for a vegetarian friendly main dish, or kick it up further by tossing in some slices of peperoni!

1 lb Penne pasta

1 lb Rotini pasta

8 oz block medium/sharp cheddar cheese (according to taste) cut to small chunks

4-6 oz fresh grated parmesan cheese

4 stalks celery

2 cups red/yellow/green bell peppers

2 medium red onions

Italian salad dressing (8 oz bottle) 

sliced black olives (4 oz can)

Chop all the veggies ahead of time * --  I prefer large chunky pieces

Boil pasta in salted water 6-8 minutes until al dente (follow box directions)

Chill in ice water to stop the cooking, drain well and set in large mixing bowl

Toss in the veggies, olives, cheeses and mix well with Italian dressing

Adjust with salt and black pepper to taste.  SERVE CHILLED

* I've made this recipe before in batches large enough to serve over 200 people, dicing the veggies the night before and storing in ZipLock bags until ready to mix. Once prepared, it keeps well in a covered pan or bags for up to 2 days.


2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 pounds ground beef (or mix w/ Italian sausage)
1 can (28 ounce size) whole tomatoes, with juice
2 cans (14.5 ounce) tomato sauce or marinara sauce
2 teaspoons Italian Seasoning
½ teaspoon red pepper flakes
Salt and Pepper, to taste
16 ounces whole wheat penne pasta
1 tub (15 ounces) whole milk ricotta cheese
1-1/2 pounds mozzarella cheese, grated
½ cup grated Parmesan cheese
1 egg

Heat olive oil in a skillet over medium heat. 

Add diced onions and garlic and saute for several minutes, or until starting to soften. 

Add ground beef and cook until browned. 

Drain off fat, leaving a bit behind for flavor and moisture. 

Add tomatoes, tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper. 

Stir and simmer for 25 to 30 minutes. 

After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.

Preheat oven to 375 degrees F. 

Begin to boil your pasta. Make sure to undercook it a tad--especially if freezing! 

In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and a dash of salt and pepper. 

Drain the pasta and rinse under cool water to stop the cooking. 

Pour it into the bowl with the cheese mixture and barely mix it together. 

Add the cooled meat sauce that you set aside earlier and toss to combine. 

Dump the pasta mixture into a large greased casserole dish or lasagna dish. 

Spoon the remaining sauce over the top, then top with remaining mozzarella cheese. 

Bake for 20 minutes, or until bubbling. 

Remove from oven and let stand 5 minutes before serving.

HINT: This is a great recipe to expand for crowds (I've done for conference meal feeding 150+). Pre-cook the sauce and mix into baking dishes a day or two ahead, then just pop into the oven to finish off baking and melt the cheeses 1 hour prior to serving.


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