this is one of my famous "adaptations" of a rachael ray recipe. at this point, i have made it my way for so long that i don't even remember what the original was supposed to be like. all i know is that my husband LOVES this dish. note the plating as we believe that presentation is key and if it looks prettier on the plate, it will taste better (this hypothesis has not been scientifically tested or proven, but, whatever)
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