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Old 04-27-2014, 07:58 AM   #51
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Location: Finger Lakes of NY
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I grew up using cottage cheese in lasagna. Never new about ricotta till I got out on my own. I like ricotta and use that in my lasagna, often if out And I don't want to go to the store cottage cheese is use with good results.
I also use cottage cheese in my potato and cheese perogies

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Old 04-27-2014, 02:59 PM   #52
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I have never liked ricotta. But I used to eat cottage cheese as a kid all the time. I wonder why I stop? I am going to have to get back to it.

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Old 04-27-2014, 04:24 PM   #53
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that baked dish just looks too good to pass up.
we have a fresh pasta section in the market, never looked before - but did.

found Rienzi brand, ingredients: rehydrated potato, wheat flour, potato starch, rice flour, salt, lactic acid E270, sorbic acid E200, natural flavor.

with a best by date of Dec 2014. as 'preservatives' go, those are pretty mild!

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egg, flour, potatoes, recipe, salt.

Hand Made Gnocchi Hello folks, my name is Emilio and I'm new to this community. As my 1st thread I would love to share with you my gnocchi recipe, as my mother taught me many years ago.... All you need is: 800g/1 kg potatoes 1 egg salt About 350 gr flour 1 hour of time The first thing to do is to prepare the potatoes: wash them and, without peeling them, put them in a pot with salted water and let them boil (for making potato gnocchi I recommend you use the floury potatoes red). When they became soft enough, still warm, peel them, mash them and put them on a well-floured worktop.[IMG]http://www.discusscooking.com/forums/attachment.php?attachmentid=21137&stc=1&d=1398090213[/IMG] Add a pinch of salt, flour and knead until you obtain a firm but soft at the same time dough. At this point add an egg and continue to knead until the dough is compact and without lumps. Note that the amount of flour needed is very sensitive to the potatoes variety used, so if the mixture is still too sticky and wet add some other flour. Now Divide the dough into balls the size of a fist, then start rolling them on the table to obtain the strands with a thickness of 2-3 centimetres. Begin to cut your gnocchi and put them down on a surface or a floured tray. [IMG]http://www.discusscooking.com/forums/attachment.php?attachmentid=21138&stc=1&d=1398091069[/IMG] To give gnocchi their typical shape, if you don't have a threaded board as the one shown in the picture, you can use a fork. Just press each gnocco on its back and let it rolling on it. Let stand your gnocchi for 15 minutes, then cook them in a pot with enough salted boiling water and drain when they will rise to the surface. Prepare the seasoning that you like and dress your gnocchi. Enjoy your gnocchi!:chef::chef::chef::chef: 3 stars 1 reviews
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