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A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
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Recipe of: Canada
Filed Under: Dairy
Prep Method: Ice Cream Maker
Base: Lemon Beebrush
Made with: 9 Ingredients
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Recipe of: Canada
Filed Under: Grain
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Recipe of: Canada
Filed Under: Grain
Prep Method: Mix
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Recipe of: Mexico
Filed Under: Make Your Own
Prep Method: Stove Top
Base: Achiote
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Recipe of: Italy
Filed Under: Seafood
Prep Method: Stove Top
Base: Mussels
Made with: 10 Ingredients
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Recipe of: Mexico
Filed Under: Reptile
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Recipe of: Canada
Filed Under: Grain
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Base: White Rice
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Recipe of: United States
Filed Under: Poultry
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/ 1406Chef's Level
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Recipe of: Greek
Filed Under: Offal
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