stuffed shells?

"Brooklyn1" wrote in message
news:q7dtm6dt9hn9pjggqkbr4n9i4isfr2b6p6@4ax.com...

Oh dear gawd. Some of use were eating. I would use the word are, but not
it's were.
 
In article
,
"friesian@zoocrewphoto.com" wrote:


In the absence of shells, would you consider stuffing manicotti (large
tubes) instead of shells? The idea is the same. Do a Google Image
search.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Mon, 28 Feb 2011 21:48:22 -0800 (PST), "friesian@zoocrewphoto.com"
wrote:


I made stuffed shells many times when it was popular, so I can assure
you there is egg in it. I guess you found commercial pre-stuffed
shells that met your requirements in the past, but my memory is that
they come with both spinach and tomato sauce in the package. You work
in a grocery store, so I'll assume you've used your contacts there.

Try this search term to Google "where do I buy stuffed shell pasta in
? -recipe" without the quotation marks.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Brooklyn1" wrote in message
news:62etm6hhdihf8llh9fgdjkviejke88dpt6@4ax.com...

Well, I like the stuffed shells and they are easier to do than ravioli.
 
On Mar 3, 3:43?pm, "gloria.p" wrote:

I've done icing at work. I roll the sides of the bag down, use a spoon
to load the icing, then put the sides back up. I don't fill it full,
and I twist the end so that it can't come back out.
 
"sf" wrote in message
news:42ftm6t5bq691v44ql21ljar7pp1jkd1iu@4ax.com...
Oh. What I saw there was the Jumbo and they looked mighty large to me!
 
Melba's Jammin' wrote:

I honestly don't see the point to stuffing pasta without closing it...
I'd much rather pirohy, ravioli, kreplach... if I want open stuffed
pasta then I'm going all the way to a huge honkin' lasagna. I think
stuffed tubes and shells are for folks who can't make up their minds
if they're coming or going... those gotta be gay dishes.
 
On 3/1/2011 12:38 AM, sf wrote:

I like the combination, too, but now I just use a smaller pasta so I can
load up more with tomato and spinach and other veggies along with the
ricotta so the fats aren't so concentrated. I still bake it as a dish,
but nothing is stuffed. Same effect, less fat.
 
On Mon, 28 Feb 2011 20:03:22 -0800 (PST), friesian@zoocrewphoto.com
wrote:


I can get both the filled frozen ones (in my freezer right now) and
the jumbo shells. Not many stores carry them due to the breakage
factor. They will almost always be on the top shelf where people and
kids won't be tempted to fondle them (and shake the box just to see
how much force it takes to break them, "Andy-style").

Why not just use manicotti? Those are easier to find, make a better
presentation, IMO, and easier to handle.

-sw
 
On 3/1/2011 12:11 PM, l, not -l wrote:

Here locally (Maryland, USA), the Giant Food store has San Giorgio jumbo
pasta shells.
 
On Mar 1, 9:18?pm, sf wrote:
Ok, sure. No Safeway, or any other supermarket, in the Bay Area
carries large stuffable pasta shells. If you say so. Safeway doesn't
have them. Lucky's doesn't have them. Neither does Andronico's, Whole
Foods, Rainbow or Trader Joes.

You win, Barbara.
Happy now?
 
On Fri, 4 Mar 2011 02:28:18 -0800 (PST), "friesian@zoocrewphoto.com"
wrote:


Get a set of those plastic pastry tips that they have in the store.
It seems to me that the extra inch/half inch on the tip would give you
a running start. Please report back with your results because I've
never made manicotti. I just look at them and think about how long
and floppy and hard to fill they'd be after they're cooked... and make
lasagna instead.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 2 Mar 2011 14:37:01 -0800, "Julie Bove"
wrote:


Maybe they do look big to you, but I've handled the box and they are
not the size I want.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
wrote in message
news:1f6939fa-399c-4783-81cc-2b09f8c25a87@o14g2000prb.googlegroups.com...
On Feb 28, 9:38 pm, sf wrote:

I can eat eggs, though I never thought of them in in this. I actually
have a few left from the last bag I bought. But they aren't even on
Safeway's website anymore. They have other frozen pasta products, but
not ones I like.

They were really great for a quick and easy meal when I don't feel
like cooking. They were also really great for cooking in the hotel
while traveling. I just needed a bag of the stuffed shells and a
container of spaghetti sauce. Travels in a cooler well, and heats
fast.
---

Does the filling hold up with no egg in it? Or do you use an egg replacer?
I can't have eggs either. But I can have dairy now. At least sometimes.

I stuff my shells with mashed potatoes and onion then smother them with more
saut?ed onion and margarine. I call these faux pierogies.

I used to love the cheese stuffed shells and I've been buying some frozen
ones for my daughter, but they do have egg in them. So I can't eat them.
 
"Catmandy (Sheryl)" wrote in message
news:cd646bfc-cee2-456a-95f1-f9020d79fa1a@18g2000prd.googlegroups.com...
On Mar 1, 9:18 pm, sf wrote:
Ok, sure. No Safeway, or any other supermarket, in the Bay Area
carries large stuffable pasta shells. If you say so. Safeway doesn't
have them. Lucky's doesn't have them. Neither does Andronico's, Whole
Foods, Rainbow or Trader Joes.

You win, Barbara.
Happy now?


Ahhhh the Bay Area. I can't imagine a more culturally homogenous place
anywhere. I wager nobody ever even heard of pasta let alone pasta shells.
Italian food in San Fran? Aint gonna happen. And you know you just can't
get good Chinese there to save your life, either.

Paul
 


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