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Old 02-13-2006, 09:17 PM   #11
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**** yeah. If she doesn't like it she can leave, I would much rather the bruschetta than a picky girl :).
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Old 02-13-2006, 09:18 PM   #12
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lol haggis!
My theory (as I adore garlic) is if everyone eats it, we can't tell if we have odoriferous breath or not!
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Old 02-14-2006, 10:50 AM   #13
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I buy frozen cheese-filled tortellini or cheese ravioli at Sam's, then make a tomato sauce with sweet Italian sausage and jarred sauce.
No, they don't compare to homemade, but they are darned good, and my eaters are not that picky.
I have also seen a lot of chefs on the Food channel using wonton wrappers for ravioli. I keep intending to give that a try.
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Old 02-14-2006, 10:51 AM   #14
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Seeing you like ricotta, I can suggest this.
You have to make a normal dish of pasta, the size you like, and then add salted ricotta (an aged type of this cheese), tomatoes fillets (the better are the san Marzano tomatoes, red and long), garlic, basil, black olives, and evoo as you like. Salt, of course, but not so much. Add everything WITHOUT COOKING, and leave the pasta becom cold ore light warm. Fresh, speedy, and absolutely easy.
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Old 02-16-2006, 05:08 PM   #15
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or jumbo shells work well, manicotti is similar to your recipe...
I love manicotti and I know I would love this
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Old 02-16-2006, 06:23 PM   #16
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as for your sausage question...sweet Italian would go well with what you have there. brown it for best flavor before adding to your sauce either in slices straight or on the bias, or medium hunks.
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