From: Serenity ( -126.96.36.199)
Subject: ? re Buffalo Mosterello
Date: October 11, 2009 at 11:27 am PST
I'm planning on making a baked penne and eggplant dish and want to add some type of mozzerello "cheeze." Your Buffalo Mosterello in Ultimate Uncheese looks perfect - I have all the ingredients, too! But given that I'm going to be baking it in a casserole,is it necessary to do the chilling step? Could I pour it on after the cooking until thick and smooth step?
Thanks for all your great recipes.
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