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Stuffed shells for dinner.
I realized in looking at a recipe that I've been making stuffed shells
wrong! I always left the open part at the top. I looked at Ree Drummond's recipe just to get the bake time. But I noticed that she said to cook the shells until halfway done, then stuff and put the open side down! Perfect! Other than that, just winged it. Used a huge jar of Prego sauce that I got for cheap. I don't normally buy that stuff but the price was excellent and one jar was enough for two pans. The filling was a large container of ricotta mixed with chopped spinach that I had cooked down in a little olive oil, dried parsley, oregano, black pepper and whatever Italian cheese I had. A mix of Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill the shells. I didn't. I overstuffed them. Did not quite use all of the pasta. A few pieces were broken too much. I know I could have tossed them in here and there or saved them for soup, but I didn't. Put a good amount of sauce down, then the filled shells, then covered in more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees for about 30 min, Yum! And enough for leftovers. Also made a salad with all kinds of veggies, black olives, pecans and Feta. |
Stuffed shells for dinner.
On 3/7/2019 12:54 AM, Julie Bove wrote:
> I realized in looking at a recipe that I've been making stuffed shells > wrong! I always left the open part at the top. I looked at Ree > Drummond's recipe just to get the bake time. But I noticed that she said > to cook the shells until halfway done, then stuff and put the open side > down! Perfect! > I never had a problem with them facing UP. Don't know what's going on with you or Ree Drummond. > Other than that, just winged it. Used a huge jar of Prego sauce that I > got for cheap. I don't normally buy that stuff but the price was > excellent and one jar was enough for two pans. Sure you do (buy it). Not to worry, lots of people do. > The filling was a large > container of ricotta mixed with chopped spinach that I had cooked down > in a little olive oil, dried parsley, oregano, black pepper and whatever > Italian cheese I had. A mix of Parmesan, Romano, Asia go and Mozzarella. > Ree said to under fill the shells. I didn't. I overstuffed them. Did not > quite use all of the pasta. A few pieces were broken too much. I know I > could have tossed them in here and there or saved them for soup, but I > didn't. > > Put a good amount of sauce down, then the filled shells, then covered in > more sauce, a goodly amount of more shredded cheese. Baked at 350 > degrees for about 30 min, Yum! And enough for leftovers. > > Also made a salad with all kinds of veggies, black olives, pecans and Feta. I like the cheeses and spinach in the shells with the tomato sauce. I don't do it very often but stuffed shells are quite nice. They freeze well, too. I also make stuffed shells with a filling of flaked salmon, egg, ricotta and spinach in a basil and garlic cream sauce. Not that you'd make it, just staying, it's another thing to do with those large pasta shells. Jill Jill |
Stuffed shells for dinner.
On Wed, 6 Mar 2019 21:54:47 -0800, "Julie Bove"
> wrote: >I realized in looking at a recipe that I've been making stuffed shells >wrong! I always left the open part at the top. I looked at Ree Drummond's >recipe just to get the bake time. But I noticed that she said to cook the >shells until halfway done, then stuff and put the open side down! Perfect! > >Other than that, just winged it. Used a huge jar of Prego sauce that I got >for cheap. I don't normally buy that stuff but the price was excellent and >one jar was enough for two pans. The filling was a large container of >ricotta mixed with chopped spinach that I had cooked down in a little olive >oil, dried parsley, oregano, black pepper and whatever Italian cheese I had. >A mix of Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill >the shells. I didn't. I overstuffed them. Did not quite use all of the >pasta. A few pieces were broken too much. I know I could have tossed them in >here and there or saved them for soup, but I didn't. > >Put a good amount of sauce down, then the filled shells, then covered in >more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees >for about 30 min, Yum! And enough for leftovers. > >Also made a salad with all kinds of veggies, black olives, pecans and Feta. Sounds good, Julie. I've been thinking of doing the shells for a while now. Soon, I think. I've got a thawed chuck roast in the fridge that I have to make into pot roast first. Thanks for the idea. Janet US |
Stuffed shells for dinner.
"jmcquown" > wrote in message ... > On 3/7/2019 12:54 AM, Julie Bove wrote: >> I realized in looking at a recipe that I've been making stuffed shells >> wrong! I always left the open part at the top. I looked at Ree Drummond's >> recipe just to get the bake time. But I noticed that she said to cook the >> shells until halfway done, then stuff and put the open side down! >> Perfect! >> > I never had a problem with them facing UP. Don't know what's going on > with you or Ree Drummond. I don't think I had a problem with them that way either except that the presentation was much nicer this way. > >> Other than that, just winged it. Used a huge jar of Prego sauce that I >> got for cheap. I don't normally buy that stuff but the price was >> excellent and one jar was enough for two pans. > > Sure you do (buy it). Not to worry, lots of people do. Not usually that brand. > >> The filling was a large container of ricotta mixed with chopped spinach >> that I had cooked down in a little olive oil, dried parsley, oregano, >> black pepper and whatever Italian cheese I had. A mix of Parmesan, >> Romano, Asia go and Mozzarella. Ree said to under fill the shells. I >> didn't. I overstuffed them. Did not quite use all of the pasta. A few >> pieces were broken too much. I know I could have tossed them in here and >> there or saved them for soup, but I didn't. >> >> Put a good amount of sauce down, then the filled shells, then covered in >> more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees >> for about 30 min, Yum! And enough for leftovers. >> >> Also made a salad with all kinds of veggies, black olives, pecans and >> Feta. > > I like the cheeses and spinach in the shells with the tomato sauce. I > don't do it very often but stuffed shells are quite nice. They freeze > well, too. > I doubt that I'll have to freeze them. > I also make stuffed shells with a filling of flaked salmon, egg, ricotta > and spinach in a basil and garlic cream sauce. Not that you'd make it, > just staying, it's another thing to do with those large pasta shells. I suppose they would be good with a tuna filling. I have done them with a pierogi filling. Mashed potatoes with onions and cheese, then smothered with sautéed onions. Yummy but carby! |
Stuffed shells for dinner.
"U.S. Janet B." > wrote in message ... > On Wed, 6 Mar 2019 21:54:47 -0800, "Julie Bove" > > wrote: > >>I realized in looking at a recipe that I've been making stuffed shells >>wrong! I always left the open part at the top. I looked at Ree Drummond's >>recipe just to get the bake time. But I noticed that she said to cook the >>shells until halfway done, then stuff and put the open side down! Perfect! >> >>Other than that, just winged it. Used a huge jar of Prego sauce that I got >>for cheap. I don't normally buy that stuff but the price was excellent and >>one jar was enough for two pans. The filling was a large container of >>ricotta mixed with chopped spinach that I had cooked down in a little >>olive >>oil, dried parsley, oregano, black pepper and whatever Italian cheese I >>had. >>A mix of Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill >>the shells. I didn't. I overstuffed them. Did not quite use all of the >>pasta. A few pieces were broken too much. I know I could have tossed them >>in >>here and there or saved them for soup, but I didn't. >> >>Put a good amount of sauce down, then the filled shells, then covered in >>more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees >>for about 30 min, Yum! And enough for leftovers. >> >>Also made a salad with all kinds of veggies, black olives, pecans and >>Feta. > > Sounds good, Julie. I've been thinking of doing the shells for a > while now. Soon, I think. I've got a thawed chuck roast in the > fridge that I have to make into pot roast first. Thanks for the idea. > Janet US Thanks! They were delish! |
Stuffed shells for dinner.
On 3/7/2019 5:35 AM, Julie Bove wrote:
> > "jmcquown" > wrote in message > ... >> On 3/7/2019 12:54 AM, Julie Bove wrote: >>> I realized in looking at a recipe that I've been making stuffed >>> shells wrong! I always left the open part at the top. I looked at Ree >>> Drummond's recipe just to get the bake time. But I noticed that she >>> said to cook the shells until halfway done, then stuff and put the >>> open side down! Perfect! >>> >> I never had a problem with them facing UP.* Don't know what's going on >> with you or Ree Drummond. > > I don't think I had a problem with them that way either except that the > presentation was much nicer this way. >> >>> Other than that, just winged it. Used a huge jar of Prego sauce that >>> I got for cheap. I don't normally buy that stuff but the price was >>> excellent and one jar was enough for two pans. >> >> Sure you do (buy it).* Not to worry, lots of people do. > > Not usually that brand. >> >>> The filling was a large container of ricotta mixed with chopped >>> spinach that I had cooked down in a little olive oil, dried parsley, >>> oregano, black pepper and whatever Italian cheese I had. A mix of >>> Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill the >>> shells. I didn't. I overstuffed them. Did not quite use all of the >>> pasta. A few pieces were broken too much. I know I could have tossed >>> them in here and there or saved them for soup, but I didn't. >>> >>> Put a good amount of sauce down, then the filled shells, then covered >>> in more sauce, a goodly amount of more shredded cheese. Baked at 350 >>> degrees for about 30 min, Yum! And enough for leftovers. >>> >>> Also made a salad with all kinds of veggies, black olives, pecans and >>> Feta. >> >> I like the cheeses and spinach in the shells with the tomato sauce.* I >> don't do it very often but stuffed shells are quite nice.* They freeze >> well, too. >> > I doubt that I'll have to freeze them. > >> I also make stuffed shells with a filling of flaked salmon, egg, >> ricotta and spinach in a basil and garlic cream sauce.* Not that you'd >> make it, just staying, it's another thing to do with those large pasta >> shells. > > I suppose they would be good with a tuna filling. I have done them with > a pierogi filling. Mashed potatoes with onions and cheese, then > smothered with sautéed onions. Yummy but carby! If you like tuna, sure. I've never had pierogi's. Potatoes in pasta never made much sense to me. Jill |
Stuffed shells for dinner.
On Thu, 7 Mar 2019 13:10:01 -0500, jmcquown >
wrote: >On 3/7/2019 5:35 AM, Julie Bove wrote: >> >> "jmcquown" > wrote in message >> ... >>> I also make stuffed shells with a filling of flaked salmon, egg, >>> ricotta and spinach in a basil and garlic cream sauce.* Not that you'd >>> make it, just staying, it's another thing to do with those large pasta >>> shells. >> >> I suppose they would be good with a tuna filling. I have done them with >> a pierogi filling. Mashed potatoes with onions and cheese, then >> smothered with sautéed onions. Yummy but carby! > >If you like tuna, sure. I've never had pierogi's. Potatoes in pasta >never made much sense to me. I've had lots of pirogi, but never with a filling of potato. That sounds a bit boring. |
Stuffed shells for dinner.
On Thu, 7 Mar 2019 13:10:01 -0500, jmcquown >
wrote: >On 3/7/2019 5:35 AM, Julie Bove wrote: >> >> "jmcquown" > wrote in message >> ... >>> On 3/7/2019 12:54 AM, Julie Bove wrote: >>>> I realized in looking at a recipe that I've been making stuffed >>>> shells wrong! I always left the open part at the top. I looked at Ree >>>> Drummond's recipe just to get the bake time. But I noticed that she >>>> said to cook the shells until halfway done, then stuff and put the >>>> open side down! Perfect! >>>> >>> I never had a problem with them facing UP.* Don't know what's going on >>> with you or Ree Drummond. >> >> I don't think I had a problem with them that way either except that the >> presentation was much nicer this way. >>> >>>> Other than that, just winged it. Used a huge jar of Prego sauce that >>>> I got for cheap. I don't normally buy that stuff but the price was >>>> excellent and one jar was enough for two pans. >>> >>> Sure you do (buy it).* Not to worry, lots of people do. >> >> Not usually that brand. >>> >>>> The filling was a large container of ricotta mixed with chopped >>>> spinach that I had cooked down in a little olive oil, dried parsley, >>>> oregano, black pepper and whatever Italian cheese I had. A mix of >>>> Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill the >>>> shells. I didn't. I overstuffed them. Did not quite use all of the >>>> pasta. A few pieces were broken too much. I know I could have tossed >>>> them in here and there or saved them for soup, but I didn't. >>>> >>>> Put a good amount of sauce down, then the filled shells, then covered >>>> in more sauce, a goodly amount of more shredded cheese. Baked at 350 >>>> degrees for about 30 min, Yum! And enough for leftovers. >>>> >>>> Also made a salad with all kinds of veggies, black olives, pecans and >>>> Feta. >>> >>> I like the cheeses and spinach in the shells with the tomato sauce.* I >>> don't do it very often but stuffed shells are quite nice.* They freeze >>> well, too. >>> >> I doubt that I'll have to freeze them. >> >>> I also make stuffed shells with a filling of flaked salmon, egg, >>> ricotta and spinach in a basil and garlic cream sauce.* Not that you'd >>> make it, just staying, it's another thing to do with those large pasta >>> shells. >> >> I suppose they would be good with a tuna filling. I have done them with >> a pierogi filling. Mashed potatoes with onions and cheese, then >> smothered with sautéed onions. Yummy but carby! > >If you like tuna, sure. I've never had pierogi's. Potatoes in pasta >never made much sense to me. > >Jill I've only had them a couple of times but pretty tasty. Janet US |
Stuffed shells for dinner.
On 2019-03-07 1:10 p.m., jmcquown wrote:
>> I suppose they would be good with a tuna filling. I have done them >> with a pierogi filling. Mashed potatoes with onions and cheese, then >> smothered with sautéed onions. Yummy but carby! > > If you like tuna, sure.Â* I've never had pierogi's.Â* Potatoes in pasta > never made much sense to me. > You don't know what you are missing. They are delicious. It is not just potato. They usually have cheese. I had a friend whose mother sometimes made them with sauerkraut. I have a neigbhoour with a Polish and Ukrainian background. She has a huge family and often hosts large family parties and includes friends and neighbours. She will spend a day or two preparing hundreds of those tasty little things. |
Stuffed shells for dinner.
On 3/7/2019 2:15 PM, Dave Smith wrote:
> On 2019-03-07 1:10 p.m., jmcquown wrote: > >>> I suppose they would be good with a tuna filling. I have done them >>> with a pierogi filling. Mashed potatoes with onions and cheese, then >>> smothered with sautéed onions. Yummy but carby! >> >> If you like tuna, sure.Â* I've never had pierogi's.Â* Potatoes in pasta >> never made much sense to me. >> > > You don't know what you are missing. They are delicious. It is not just > potato. They usually have cheese.Â* I had a friend whose mother sometimes > made them with sauerkraut.Â* I have a neigbhoour with a Polish and > Ukrainian background.Â* She has a huge family and often hosts large > family parties and includes friends and neighbours. She will spend a day > or two preparing hundreds of those tasty little things. > I can't miss what I don't know. :) I realize most contain cheese but mashed potatoes in pasta is still not something I'm interested in. Jill |
Stuffed shells for dinner.
On 2019-03-07 12:52 p.m., jmcquown wrote:
> On 3/7/2019 2:15 PM, Dave Smith wrote: >> On 2019-03-07 1:10 p.m., jmcquown wrote: >> >>>> I suppose they would be good with a tuna filling. I have done them >>>> with a pierogi filling. Mashed potatoes with onions and cheese, then >>>> smothered with sautéed onions. Yummy but carby! >>> >>> If you like tuna, sure.Â* I've never had pierogi's.Â* Potatoes in pasta >>> never made much sense to me. >>> >> >> You don't know what you are missing. They are delicious. It is not >> just potato. They usually have cheese.Â* I had a friend whose mother >> sometimes made them with sauerkraut.Â* I have a neigbhoour with a >> Polish and Ukrainian background.Â* She has a huge family and often >> hosts large family parties and includes friends and neighbours. She >> will spend a day or two preparing hundreds of those tasty little things. >> > I can't miss what I don't know. :) I realize most contain cheese but > mashed potatoes in pasta is still not something I'm interested in. > > Jill They are delicious but the trouble is that 3 days after eating them, you are hungry again! |
Stuffed shells for dinner.
On 3/7/2019 1:17 PM, Bruce wrote:
> I've had lots of pirogi, but never with a filling of potato. That > sounds a bit boring. > Not always just potato - they often also contain onion, or cheese, or cabbage. |
Stuffed shells for dinner.
On Thursday, March 7, 2019 at 1:10:12 PM UTC-5, Jill McQuown wrote:
> On 3/7/2019 5:35 AM, Julie Bove wrote: > > > > "jmcquown" > wrote in message > > ... > >> On 3/7/2019 12:54 AM, Julie Bove wrote: > >>> I realized in looking at a recipe that I've been making stuffed > >>> shells wrong! I always left the open part at the top. I looked at Ree > >>> Drummond's recipe just to get the bake time. But I noticed that she > >>> said to cook the shells until halfway done, then stuff and put the > >>> open side down! Perfect! > >>> > >> I never had a problem with them facing UP.Â* Don't know what's going on > >> with you or Ree Drummond. > > > > I don't think I had a problem with them that way either except that the > > presentation was much nicer this way. > >> > >>> Other than that, just winged it. Used a huge jar of Prego sauce that > >>> I got for cheap. I don't normally buy that stuff but the price was > >>> excellent and one jar was enough for two pans. > >> > >> Sure you do (buy it).Â* Not to worry, lots of people do. > > > > Not usually that brand. > >> > >>> The filling was a large container of ricotta mixed with chopped > >>> spinach that I had cooked down in a little olive oil, dried parsley, > >>> oregano, black pepper and whatever Italian cheese I had. A mix of > >>> Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill the > >>> shells. I didn't. I overstuffed them. Did not quite use all of the > >>> pasta. A few pieces were broken too much. I know I could have tossed > >>> them in here and there or saved them for soup, but I didn't. > >>> > >>> Put a good amount of sauce down, then the filled shells, then covered > >>> in more sauce, a goodly amount of more shredded cheese. Baked at 350 > >>> degrees for about 30 min, Yum! And enough for leftovers. > >>> > >>> Also made a salad with all kinds of veggies, black olives, pecans and > >>> Feta. > >> > >> I like the cheeses and spinach in the shells with the tomato sauce.Â* I > >> don't do it very often but stuffed shells are quite nice.Â* They freeze > >> well, too. > >> > > I doubt that I'll have to freeze them. > > > >> I also make stuffed shells with a filling of flaked salmon, egg, > >> ricotta and spinach in a basil and garlic cream sauce.Â* Not that you'd > >> make it, just staying, it's another thing to do with those large pasta > >> shells. > > > > I suppose they would be good with a tuna filling. I have done them with > > a pierogi filling. Mashed potatoes with onions and cheese, then > > smothered with sautéed onions. Yummy but carby! > > If you like tuna, sure. I've never had pierogi's. Potatoes in pasta > never made much sense to me. > > Jill we used to eat perogis every once in a while. very tasty. mum made paprikash potatoes for the filling. |
Stuffed shells for dinner.
On Thursday, March 7, 2019 at 1:10:12 PM UTC-5, Jill McQuown wrote:
> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta > never made much sense to me. > > Jill Not all pierogi are filled with potato. I prefer cabbage, mushroom, and/or sauerkraut. Pork is nice, too. Cindy Hamilton |
Stuffed shells for dinner.
On Thu, 7 Mar 2019 12:28:23 -0800 (PST), Cindy Hamilton
> wrote: >On Thursday, March 7, 2019 at 1:10:12 PM UTC-5, Jill McQuown wrote: > >> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta >> never made much sense to me. >> >> Jill > >Not all pierogi are filled with potato. I prefer cabbage, mushroom, >and/or sauerkraut. Pork is nice, too. > >Cindy Hamilton Cherry is good, too. |
Stuffed shells for dinner.
On Thu, 7 Mar 2019 15:05:31 -0500, S Viemeister
> wrote: >On 3/7/2019 1:17 PM, Bruce wrote: > >> I've had lots of pirogi, but never with a filling of potato. That >> sounds a bit boring. >> >Not always just potato - they often also contain onion, or cheese, or >cabbage. That sounds better. Potato and dough alone seems a bit lacking in flavour. |
Stuffed shells for dinner.
On Thu, 7 Mar 2019 14:15:24 -0500, Dave Smith
> wrote: >On 2019-03-07 1:10 p.m., jmcquown wrote: > >>> I suppose they would be good with a tuna filling. I have done them >>> with a pierogi filling. Mashed potatoes with onions and cheese, then >>> smothered with sautéed onions. Yummy but carby! >> >> If you like tuna, sure.* I've never had pierogi's.* Potatoes in pasta >> never made much sense to me. >> > >You don't know what you are missing. They are delicious. It is not just >potato. They usually have cheese. I had a friend You must have an entire army of friends. |
Stuffed shells for dinner.
On Thursday, March 7, 2019 at 3:52:33 PM UTC-5, Boron Elgar wrote:
> On Thu, 7 Mar 2019 12:28:23 -0800 (PST), Cindy Hamilton > > wrote: > > >On Thursday, March 7, 2019 at 1:10:12 PM UTC-5, Jill McQuown wrote: > > > >> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta > >> never made much sense to me. > >> > >> Jill > > > >Not all pierogi are filled with potato. I prefer cabbage, mushroom, > >and/or sauerkraut. Pork is nice, too. > > > >Cindy Hamilton > > Cherry is good, too. I like prune pierogi for dessert, or at least I used to. I haven't had them for decades. I didn't get any paczki this year. Totally forgot to go to the bakery. Cindy Hamilton |
Stuffed shells for dinner.
On Thu, 7 Mar 2019 13:05:47 -0800 (PST), Cindy Hamilton
> wrote: >On Thursday, March 7, 2019 at 3:52:33 PM UTC-5, Boron Elgar wrote: >> On Thu, 7 Mar 2019 12:28:23 -0800 (PST), Cindy Hamilton >> > wrote: >> >> >On Thursday, March 7, 2019 at 1:10:12 PM UTC-5, Jill McQuown wrote: >> > >> >> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta >> >> never made much sense to me. >> >> >> >> Jill >> > >> >Not all pierogi are filled with potato. I prefer cabbage, mushroom, >> >and/or sauerkraut. Pork is nice, too. >> > >> >Cindy Hamilton >> >> Cherry is good, too. > >I like prune pierogi for dessert, or at least I used to. I haven't >had them for decades. Prune are great. I haven't had them for ages, either. > >I didn't get any paczki this year. Totally forgot to go to the bakery. > >Cindy Hamilton Paczki are much harder to get around here than back home in Detroit or environs. There is only one place within half an hour of me that would carry them, and they are primarily a Polish deli - a great one, mind you, with wonderful meat+2 carry out meals - but they bring in all their baked goods from elsewhere. There is, however, a large Polish neighborhood in the other direction from the above deli and had I the foresight to go there, I'd have found the paczki in several decent bakeries. When I want the kinds of dinners I used to be able to get when invited to school chums' to eat, I go to this place: http://royalwarsaw.com/ |
Stuffed shells for dinner.
"Boron Elgar" > wrote in message ... > On Thu, 7 Mar 2019 13:05:47 -0800 (PST), Cindy Hamilton > > wrote: > >>On Thursday, March 7, 2019 at 3:52:33 PM UTC-5, Boron Elgar wrote: >>> On Thu, 7 Mar 2019 12:28:23 -0800 (PST), Cindy Hamilton >>> > wrote: >>> >>> >On Thursday, March 7, 2019 at 1:10:12 PM UTC-5, Jill McQuown wrote: >>> > >>> >> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta >>> >> never made much sense to me. >>> >> >>> >> Jill >>> > >>> >Not all pierogi are filled with potato. I prefer cabbage, mushroom, >>> >and/or sauerkraut. Pork is nice, too. >>> > >>> >Cindy Hamilton >>> >>> Cherry is good, too. >> >>I like prune pierogi for dessert, or at least I used to. I haven't >>had them for decades. > > Prune are great. I haven't had them for ages, either. >> >>I didn't get any paczki this year. Totally forgot to go to the bakery. >> >>Cindy Hamilton > > Paczki are much harder to get around here than back home in Detroit or > environs. There is only one place within half an hour of me that > would carry them, and they are primarily a Polish deli - a great one, > mind you, with wonderful meat+2 carry out meals - but they bring in > all their baked goods from elsewhere. > > There is, however, a large Polish neighborhood in the other direction > from the above deli and had I the foresight to go there, I'd have > found the paczki in several decent bakeries. > > When I want the kinds of dinners I used to be able to get when invited > to school chums' to eat, I go to this place: > > http://royalwarsaw.com/ Looks yummy! |
Stuffed shells for dinner.
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Stuffed shells for dinner.
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Stuffed shells for dinner.
I have used medium shell macaroni to make spaghetti, they get pretty big cooked.
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