Subj : Re: Moussaka was: Fajitas
To : Ruth Haffly
From : Dave Drum
Date : Sat Nov 05 2022 06:32:10
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I've tried Olive Garden a couple times. Not been impressed either
RH> It was ok when there was no other Italian in the area. Carraba's is
RH> better, but my home made Italian is even better. (G)
There is generally enough of a selection of ethnic cuisines that one
can switch up from merely "OK" McItalian to a different (and well done)
genre. We don't have a Carraba's here nor have I even visited one whilst
travelling. My favourite non-authentic Italian is a quick-serve (ala
Panera or Steak & Shake but with Iralian favourites). The nearest one
to me is a couple hours away in St. Louis. I make a point of stopping
there if I'm in the area at lunch or ssupper time.
8<----- EDIT ----->B
DD> The first time I had cacciatore it was served by Sammy (Salvatore)
DD> Zito, a retired coal miner who lived in a downtown rooming house run
DD> by my friend's mother. It was pigeon cacciatore made with birds from
DD> the roof of the building. And cooked on a one coil hot plate. Bv)=
RH> That was some creative cooking! The place I mentioned above makes a
RH> really good chicken cacciatore; it's my usual order when we go there.
RH> It's filling enough, that, with a salad as appetiser, I usually end up
RH> taking half (or more) of it home for another meal.
Just using what was available (and inexpensive).
DD> Title: "Onofrio's" Chicken Cacciatore
DD> Categories: Poultry, Vegetables, Mushrooms, Pasta
DD> Yield: 5 Servings
RH> Easy enough to make sauce from scratch but jarred will work if you've
RH> not got a lot of time. Just make sure it's a quality sauce to start
RH> with.
Which is why I pay the bit extra for Onofrio's. I don't have to "tart
it up" like I do with Bertolli or Ragu.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fazoli's Seafood Stuffed Shells
Categories: Pasta, Seafood, Cheese, Sauces
Yield: 4 Servings
8 oz Ricotta cheese
1 lg Egg; beaten
1/2 c Mozzarella cheese
1/2 c Small shrimp; steamed,
- chopped
+=OR=+
6 1/2 oz Can tiny shrimp
8 oz Lobster-Like Krab
+=OR=+
8 oz REAL lobster meat
pn Garlic salt
26 oz Jar of Alfredo sauce
Large stuffing shells;
- cooked per directions
Spaghetti; cooked per
- directions
Tomato or marinara sauce
Mix ricotta cheese and egg. Add mozzarella cheese,
shrimp, lobster and garlic salt. Fill cooked shells.
Pour a little sauce in bottom of 8"x8" baking pan.
Add shells. Pour sauce (how ever much you like) over
shells. Cover and bake at 350ºF/175ºC until hot (about
25 minutes).
Serve over spaghetti with tomato sauce.
Servings: 4
From:
http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
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