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Large pasta shells stuffed with chicken and mozzerella baked in a pan with red sauce on the bottom and alfredo sauce on top, salad, and homemade french bread.
Pasta and salad was pretty good... but the bread? My best loaves to date so far. I think the key is to knead it in the mixer longer than I had been and using a digital thermometer and a scale.
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Nee Stell Thue
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