Roasted Spaghetti Squash with Herbs

Recipe adapted from http://www.marthastewart.com/

1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
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1 tablespoon extra-virgin olive oil, plus more for brushing
1 tablespoon packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
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1. Preheat oven to 400 degrees. Brush cut sides of squash with oil,
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and sprinkle with sugar
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and salt and pepper to taste.
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Place squash, cut sides down,
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on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.

2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

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Damn good marinara sauce

Saturday October 13th I had me a little girls night. I invited some girly friends over and told them I would make them a Jamie meal if they would bring the wine! So I made them some pasta with marinara sauce and meat-a-balls and garlic bread, and salad with Normy dressing and tiramisu for dessert. So here is the Recipe that was my inspiration for the Marinara but I changed it up some and instead of adding the meat I made meatballs and here is the original Recipe: Jo Mama’s World Famous Spaghetti (thinking this is going to be my go to marinara sauce).

Here is my recipe

Olive oil
2 red onions, chopped
3 -4 garlic cloves, minced
2 (28 ounce) cans petite dice tomatoes
1 (28 ounce) can purred tomatoes
2 (28 ounce) cans Whole San Marzano tomatoes
1 cup red wine
Freeze dried basil
Italian seasoning
dried parsley flakes
salt
crushed red pepper flakes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup of water
1/4 teaspoon fresh ground black pepper
1 lb spaghetti
parmesan cheese
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In large, heavy stockpot, coat the bottom of the pan with olive oil add onions
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I took a picture of how I took the picture of the onions
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saute the onions stirring occasionally until they are softened about 10-12 minutes
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Add garlic,
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and stir and let saute for about a minute
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then add in the canned, diced tomatoes
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the pured tomatoes
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and then the whole peeled, San Marzano tomatoes
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Thats a lot of canned tomatoes!
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then add the MOST important part of the sauce…

The Wine
I used Cupcake, Red Velevt wine as that is my favorite wine right now
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then add in (all on taste)
Freeze dried Basil
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Italian seasoning, dried parsley flakes, and Kosher salt
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and red pepper flakes
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and black pepper to taste

and then about 2 Tablespoons of Balsamic vinegar
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then add in 2 tablespoons of light brown sugar
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and 1 cup of water
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Stir well and barely bring to a boil.

Simmer on low, stirring occsinaly.

I simmered mine for several hours!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles add meatballs and sprinkle with parmesan cheese.

I was SO distracted by the time the sauce was done with girl time and wine that I didn’t take a picture of the finished sauce!

But I did take pictures of everyone eating and drinking wine!

Cheers to girls night!
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Look at all the wine!
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I also didn’t take pictures of my meatballs for a recipe for you. I just threw the recipe together and they turned out awesome!

and here is my salad and garlic bread too!
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the garlic bread was a hit!
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heck the whole meal was
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Tomato, Pancetta, Onion – Light and Fresh Pasta al la Jamie

So when I did this recipe, I totally just made it up . It was on a Sunday night and I wasn’t really in the mood to cook. But I didn’t and never want to eat out. So I just made this up as I went along with the help of Normy chopping and cooking with me…

So I bought some Pancetta at the store earlier that day and was going to use it for another recipe but decided I will use it for this recipe instead.

So you will need the following for this recipe:

Olive Oil
Pancetta – about 6 slices
1 Red onion, chopped
2 garlic cloves, minced
4 tomatoes, washed and chopped (2 regular tomatoes & 2 heirloom)
Salt & Pepper to taste
Red pepper flakes, to taste
spaghetti pasta noodles
Freshly grated parmesan cheese
fresh basil leaves 5-7, chopped

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So six slices of pancetta (you can add more or less) stack the slices on top of each other and then slice like so:

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Then chop the strips into chunks like so (good job Normy)

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Place in a bowl and set aside

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then get a red onion and chop that up as well (I like small to medium dice)
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So Normy and I went to the Farmer’s Market the day before when I made this dish, and I hadn’t decided what I wanted to make with the tomatoes I had gotten. I LOVE TOMATOES! Especially if they home grown or farmers market tomatoes. To me they taste SO much better that the grocery store tomatoes. So I got some regular tomatoes and then I got 2 Heirloom tomatoes (My favorite)

So I used two of the regular tomatoes and two of the heirloom tomatoes for this dish, wash them and then chop them up

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set them aside.
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Then get a medium/large Skillet. I used my cast-iron skillet cause well I LOVES it.

Coat the bottom of the pan with Olive oil and turnto medium High heat. Then add the chopped onions
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Cook onions until they are translucent about 8-10 minutes

then add the pancetta to the onions
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cook pancetta for about 5-7 minutes

Then add in 2 minced garlic cloves
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cook garlic for a minute or two and then add in the chopped tomatoes

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add salt and pepper to taste and a little bit of red pepper flakes for a little kick.
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stir tomatoes and cook for 2-3 minutes just to basically warm the tomatoes through and then turn the heat off.
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So while I was cooking the tomatoes Normy cooked the pasta. We did spaghetti noodles and then he also grated some fresh parmesan and chopped some fresh basil leaves

So place some cooked pasta in a bowl and then top with the onion, pancetta, and tomatoes and then top with fresh basil and the fresh grated parmesan cheese
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and you have you some light and fresh pasta
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Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta

Recipe

2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig (I did dried)
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish
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Bring a large pot of water to a boil
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and prepare an ice water bath. Cut a small “x” on the bottom of each tomato.
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In batches, place the tomatoes in the boiling water
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and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath.
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Peel the tomatoes
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and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).

Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes.
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Add the thyme leaves,
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oregano sprig, and chili flakes
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and saute until the garlic begins to turn golden brown. Add the tomatoes
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and the sugar
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and stir well.
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Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.

Cook the angel hair pasta in boiling, salted water
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until al dente. Drain the pasta and add it to the sauce.
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Add the Parmesan and basil
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and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
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Pasta Dough for Ravioli

Recipe

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
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To make the pasta dough: In an electric mixer fitted with a dough hook*,
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combine the flour
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and salt.
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Add the eggs,
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1 at a time,
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and continue to mix. Drizzle in 1 tablespoons of the olive oil
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and continue to incorporate all the flour until it forms a ball.
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Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes.
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Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
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*Alternatively if you don’t have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times,
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at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin,
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about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta,
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and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet,
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about 2-inches apart.
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Fold the other 1/2 over the filling like a blanket.
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With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares
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and crimp the 4 edges with the tins of a fork to make a tight seal.
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Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
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Cook the ravioli in plenty of boiling salted water for 4 minutes;
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they’ll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

for the filling for my ravioli I used:

1 pound Italian sausage
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Ricotta Cheese
Parsley
mozzarella cheese
Parmesan Cheese
Garlic salt
Freshly ground black pepper
and Fresh Basil
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So start by cooking meat and I ground mine up while I cooked it real small
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when nice and brown and cooked through pour meat into a big bowl and set aside

Then take one cup of the ricotta and place it in a bowl and add one egg into the Ricotta
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Mix Egg and Ricotta really well together
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then add in Parsley
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and stir

then add the ricotta to the meat
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then add in garlic salt, to taste
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and pepper, to taste
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then grate one cup of parmesan cheese
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and one cup of the mozzarella cheese
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add both Cheeses to meat and Ricotta
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and mix together, the meat and cheeses

and see above on adding filling to the ravioli.

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Spaghetti with Vodka Cream Sauce

Recipe

1/2 pound dry thin spaghetti pasta OR any other pasta
1 Tbsp olive oil
1/2 cup finely chopped onion OR 2 to 3 shallots <– That’s what I used
Scant 3/4 tsp salt, divided
1/8 to 1/4 tsp crushed red pepper OR 1 dried red chili, minced
1 garlic clove, minced
1/2 cup vodka
1/4 cup vegetable or chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup whipping cream
3 Tbsp thinly sliced fresh basil
Shaved or grated parmesan cheese, to garnish
Additional fresh basil leaves (optional)
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Cook the pasta according to the package directions.
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Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes
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or until tender. Add 1/4 teaspoon salt, pepper, and garlic;
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sauté 1 minute. Add vodka (when cooking with alcohol, there is always the chance of it catching on fire, so be very careful);
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bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half.
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Stir in scant 1/2 teaspoon salt, broth, and tomatoes;
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bring to a boil. Reduce heat, and simmer 15 to 20 minutes.
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Remove skillet from heat and let cool slightly.

IF you have stick blender, you can now puree the sauce right in the pan (easy peasy!). OTHERWISE, place tomato mixture in a conventional blender. Remove center piece of blender lid (to allow steam to escape); and secure the lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and process until smooth. Return tomato mixture to pan. (I skipped this step and left mine chunky)

Mix in cream,
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then cook the sauce for 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta and basil. Taste the pasta and adjust seasoning if needed. Serve immediately.

I topped mine with spicy Italian Sausage as well
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I also topped mine with shaved parmesan cheese and fresh Basil
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Italian-Style Meat Loaf

Recipe

1 1/2 pounds 92% lean ground beef
1 cup fat-free tomato-basil pasta sauce, divided (I made my own)
1/2 cup Italian-seasoned breadcrumbs
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1/2 cup (2 ounces) shredded fresh Parmesan cheese
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1/2 cup finely chopped onion
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1/3 cup chopped fresh flat-leaf parsley
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1 teaspoon garlic powder
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1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
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1/4 teaspoon black pepper
2 large egg whites
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Cooking spray
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Preheat oven to 350°.

Combine beef,
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1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray.
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Brush remaining 1/2 cup pasta sauce over top of meat loaf.
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Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes.
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Cut loaf into 12 slices.
I sliced mine and added a little more sauce over the top and sprinkled some parmesan cheese over the top, tasted like a meat-a-ball!
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Dinner in served!
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When I made this, I forgot that I didn’t have Italian breadcrumbs. I had regular bread crumbs and then I searched online and found this Recipe

1 cup plain breadcrumbs
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1/2 teaspoon salt
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1/2 teaspoon dried parsley flakes
1/2 teaspoon ground black pepper
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1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1 Combine all ingredients in a small bowl,
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tossing to blend thoroughly.

2 Store in an airtight container and use in any recipe calling for Italian breadcrumbs.