Help me my Hampur friends.

[Peebag]

Originally Posted by SAR I

I'm the reason this place is here.

"Doritos vs. Cheetos" or "Baked Ziti vs. Lasagna".

SAR I

Really? You're the reason we're here....

[Apache 51]

Originally Posted by SAR I

Definitely:

Boil Ronzoni Ziti in water (when it bubbles up a lot, count off like 8 minutes)

Put boiled Ziti into pan (like a tin metal type)

Pour Ragu over the ziti (like the whole jar)

Stick some Ricotta chesse in there (small plastic cup near yogurt)

Spread Kraft Mozzerella over the top (it's a plastic pouch near the sour cream)

Put it in an oven at 400 degrees for 1 hour (the top will look crunchy)

To mix it up a bit, find frozen meatballs (near the ice cream) and stick them in there.

SAR I

That's f'in gross, your in Bergen County now.

[ricard78]

Originally Posted by Jetworks

You'll be waiting at least a day before you get a *ahem* rise out of him for this post.

Its depends which angle you're looking at it from?

[jetswin]

Originally Posted by SAR I

Definitely:

Boil Ronzoni Ziti in water (when it bubbles up a lot, count off like 8 minutes)

Put boiled Ziti into pan (like a tin metal type)

Pour Ragu over the ziti (like the whole jar)

Stick some Ricotta chesse in there (small plastic cup near yogurt)

Spread Kraft Mozzerella over the top (it's a plastic pouch near the sour cream)

Put it in an oven at 400 degrees for 1 hour (the top will look crunchy)

To mix it up a bit, find frozen meatballs (near the ice cream) and stick them in there.

SAR I

the above recipe from the new "Babs Bistro"

[Timmy®]

Originally Posted by 32green

Obama presser.

Thank me later.

-

Originally Posted by ricard78

I had a feeling you would be the first person to post with useless information.

we all did dude...... we all did

[Borgoguy]

Originally Posted by SAR I

Definitely:

Boil Ronzoni Ziti in water (when it bubbles up a lot, count off like 8 minutes)

Put boiled Ziti into pan (like a tin metal type)

Pour Ragu over the ziti (like the whole jar)

Stick some Ricotta chesse in there (small plastic cup near yogurt)

Spread Kraft Mozzerella over the top (it's a plastic pouch near the sour cream)

Put it in an oven at 400 degrees for 1 hour (the top will look crunchy)

To mix it up a bit, find frozen meatballs (near the ice cream) and stick them in there.

SAR I

If you were within arm's reach, I'd knock your teeth out.

[Timmy®]

Italian fight! Get ready for a lot of circling and no punches

[Borgoguy]

Originally Posted by Timmy®

Italian fight! Get ready for a lot of circling and no punches

On principle, even at nearly 56 years-old, I break SAR's nose in front of his wife and kids for posting that recipe.

[Apache 51]

Originally Posted by Borgoguy

On principle, even at nearly 56 years-old, I break SAR's nose in front of his wife and kids for posting that recipe.

Bergen county jews don't eat like that, just Sar. I mean Boigan County.

[Borgoguy]

Originally Posted by Apache 51

Bergen county jews don't eat like that, just Sar.

Apache, it takes a half-hour to make a simple tomato sauce (gravy). Meatballs, a few minutes more. No one should eat bottled sauce or frozen meat-sludge.

[32green]

Originally Posted by Timmy®

we all did dude...... we all did

WTF Dude..Obamer presser. Thats gold.

Its like God said it through me.

-

[Apache 51]

Originally Posted by Borgoguy

Apache, it takes a half-hour to make a simple tomato sauce (gravy). Meatballs, a few minutes more. No one should eat bottled sauce or frozen meat-sludge.

Right. I like Luigi Vitelli, and meatballs with pork/veal.

[Borgoguy]

Originally Posted by Apache 51

Right. I like Luigi Vitelli, and meatballs with pork/veal.

Lately, for heath reasons, I've been making turkey meatballs (I know, heresy). On game days, I usually go "high test" with a classic beef/pork/veal meatball.

You know what my family really enjoys? I buy sausage meat (no casing), shape it into "meatballs'', brown them off, then cook them slowly in the sauce. They come out like buttery soft "little darlings'.

For the sauce base, I use San Marzano.

[Timmy®]

Originally Posted by 32green

WTF Dude..Obamer presser. Thats gold.

Its like God said it through me.

-

sorry

you've had some gems in the last 48 hours

but this one

zip

[32green]

Originally Posted by Timmy®

zip

shut yer fook up!


-

[FF2®]

Originally Posted by 32green

WTF Dude..Obamer presser. Thats gold.

Its like God said it through me.

-

The best stuff writes itself AMIRITE?

[Jungle Shift Jet]

Originally Posted by Borgoguy

Apache, it takes a half-hour to make a simple tomato sauce (gravy). Meatballs, a few minutes more. No one should eat bottled sauce or frozen meat-sludge.

These are the same folks who make Chicken Parmigiana with McNuggets, don't bother

[BushyTheBeaver]

Originally Posted by SAR I

Definitely:

Boil Ronzoni Ziti in water (when it bubbles up a lot, count off like 8 minutes)

Put boiled Ziti into pan (like a tin metal type)

Pour Ragu over the ziti (like the whole jar)

Stick some Ricotta chesse in there (small plastic cup near yogurt)

Spread Kraft Mozzerella over the top (it's a plastic pouch near the sour cream)

Put it in an oven at 400 degrees for 1 hour (the top will look crunchy)

To mix it up a bit, find frozen meatballs (near the ice cream) and stick them in there.

SAR I

This is my wife's ziti recipe.

She only make's it on weekends though. Weeknights the rotation is her Kraft Macaroni and Cheese recipe, Ramen Noodles and grilled cheese on white bread, and takeout pizza.

[Apache 51]

I eat pot cheese like ice cream.

[southside]

Originally Posted by Borgoguy

If you were within arm's reach, I'd knock your teeth out.

Originally Posted by Borgoguy

On principle, even at nearly 56 years-old, I break SAR's nose in front of his wife and kids for posting that recipe.

LMAO.

Originally Posted by Timmy®

Italian fight! Get ready for a lot of circling and no punches

We Italians are feisty brah, we're not French.