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Baby back ribs, leftover herbed apple pasta salad. Nathans and homemade chocolate milkshakes for lunch.
Craving a milkshake for some reason.
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Joined: Oct 2008
Well I just got done prepping 18 stuffed shells. I sort of came up with the recipe on my own. I buy the hard Barilla "Jumbo" Shells - hah! they're only half the size of the frozen ones I used to buy. the hard shells are about 3" long and take a loaded teaspoon to stuff them.
I cook up 20 of those to 7 minutes, and let them cool. Then, I mix 1 15-oz whole milk ricotta (you can use part-skim, I just like the consistency better with whole) with 1 5-oz tub of Bel Gioioso 4-Cheese shredded cheese (Asiago, Fontina, Parmesan, and Provolone), and about 1 tsp of nutmeg with S&P to taste. No egg involved, so taste away! And the 4-Cheese melts beautifully into the sauce I choose.
I only cook about 10 of them, so the rest I put on a cookie sheet with wax paper and freeze them to put in a zip lock. Heaven!
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.