Guest guest Posted July 26, 2005 Report Share Posted July 26, 2005 Yeah...I didn't care much for the texture & I definitely thought I tasted a cardboard enhancement in them...I used the Barilla ones too...I must say, I'd use them again though if I was making lasagna in a hurry, they are a time & pot saver!! Speaking of lasagna, it is my fav place to sneak tofu to people. On basic principle (I'm very finicky) I don't like ricotta/cottage cheese. Instead, I use soft tofu which I mash and add parmesan, egg and a bit of parsely. I've fed it to avowed tofu despisers and they don't even know it!! m Quote Link to comment Share on other sites More sharing options...
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