But we hope you'll stick around because, although we are slowing down a bit, we ain't stoppin'!
All the cookbooks will remain available in the Member's Area for the forseeable future so continue to tell your friends about us. Thank you.
Starting tomorrow we will begin our new schedule I talked about yesterday with Wednesday's Uncovered Gem (I think that's what I called it, wasn't it?)
And Friday we have somemore candy bar recipes or Sweet Friday.
I am on the lookout for more cookbooks. When I find some I will be offering them to you. I will try my best to get them free but I won't pass up any good ones that I can get a good deal for you on.
Thanks to everyone who voted in our poll. You can see the results at the top left. I will leave them up for a few days and probably have a new poll next Monday.
Stick with The Best Copycat Recipes Blog -- We're just getting started!
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Olive Garden's Pasta Frittata
Ingredients
12 ounces Spaghetti, cooked, cut into 2" pieces
3 ounces Green Onions, sliced
3 ounces thick Bacon, cooked & chopped
Vegetable Spray or Butter
3 tablespoon Fontina, shredded, heaping
3 3/4 cup Parmesan, grated
FRITTATA BATTER:
6 medium Eggs
2 1/2 cups Half and Half
5 teaspoons Cornstarch
1 dash Nutmeg
Directions
1. Preheat oven to 350F.
FRITTATA BATTER:
2. Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.
3. Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.
4. Coat a 1−1/2 quart round baking dish, including walls, with spray or butter.
5. Empty the spaghetti mixture into the baking dish and spread evenly.
6. Add the frittata batter to cover the filling mix.
7. Bake in a 350F oven for about 25 minutes until center is set.
8. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. 9. Turn off the heat and open oven door. Let the frittata set in the pen oven for 15 minutes for the batter to set more firmly and make removing from the dish easy.
Before serving, sprinkle with Parmesan and cut into 4 wedges.
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Today's Cookbook is one I have been saving for last. It is a HUGE book filled with some of the best recipes you have ever tried. It is called Blue Ribbon Recipes and it is a collection of Prize Winners from fair, food shows and contests for the past 20 years.
I'm not even gonna list the favorites here (or say "...and many more!") because all the recipes here are favorites. Just get the book. It's STILL Free. See for yourself.
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