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Freeze at what point? After making or after baking? Let thaw then bake? Throw in oven frozen? Yikes, the possibilities are numbing.
Posted by:
ihaventpoisonedyouyet
July 1, 2013
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1 Comment
Recipe Questions
freezing
Recipe question for:
Pastitsio
1 Comment
Lindsay-Jean H.
July 3, 2013
I would freeze it before baking, and follow A&M's pointer of undercooking the pasta.
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