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

.... It can satisfy a hungry teenager

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