My goodness. Okay, why are you so secretive about?

I have many recipes I won't share with close friends or family, but if somebody 8 states away wants it I wouldn't mind.
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OK, OK, OK. Here you go.


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Similar to Mario's recipe, I want to make his ragu sauce. Do you make the spinach noodles as well?
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I took the bechamel from his recipe. Saw it a few years ago and decided to try it in mine, it's excellent in place of ricotta. But no, I don't do the spinach.
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I'll have to try the bechamel and his sauce recipe. I never made homemade noodles, looks like a pain in the fucking ass.
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Had this"magherita flat bread" at a restaurant the other day. Totally not what I expected.

I expected a fairly traditional magherita pizza: flat bread, maybe a little sauce, fresh mozzarella, tomatoes, and basil. This was so much more. The sauce was pesto, blistered cherry tomatoes, fresh mozzarella, roasted garlic, drizzle of balsamic. Will make this at home sometime, really was a wonderful dish.


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They are a pain. The bechamel is worth the extra work, though.
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Lasagna is okay but I prefer meat and cheese manicottie, making it tomorrow.
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Not dinner, but SPAM and eggs for breakfast. So damn good. Eggs over easy.




Sent from my iPhone using Tapatalk
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Spam and Egg sammy on crusty white with mayo, Tabasco, Romaine, and black olive [or tapenade].
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No toast? Burn it again, did ya? :-)








On a serious note, I haven't had Spam in probably 20 years. Been trying to get my wife to try it since Hawaii a couple years ago.
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Olive seems like a weird touch, but sounds like something I can get behind. I just like the traditional way I've always ate it.
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Nah, no toast this morning. I'll try a breakfast sandwich next time.
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No spam please, thank you
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The flavor and texture of Spam and black olive mix well. Not as well as pepperoni and/or cappicola, but better than most.

Think a fancier grilled olive loaf.
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