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Brains On The Half Skull
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Photo Attribute: Joost J. Bakker IJmuiden

Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brains On The Half Skull

Date Added: January 04, 2014

Ingredients:

2 Potatoes (7 oz)
8 Ounces Spaghetti Hot Cooked (8 Oz Dry)
14 Ounces Spaghetti Sauce canned *
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Directions:

1. Preheat the oven to 400 degrees.

2. Wash the potatoes and cut them in half crosswise.

3. Place the potatoes cut side up on a baking pan and bake for 40 minutes.

4. While the potatoes bake, prepare the spaghetti in a medium sized pot according to the directions on the package.

5. Then carefully drain the cooked spaghetti in a colander over the sink.

6. A few minutes before the potatoes are ready, begin to heat the sauce (blood) in a small pot.

7. Remove the potatoes from the oven, and scoop out the insides of the potatoes.

8. You won't need the insides for this recipe, the empty shells will serve as the skulls.

9. When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Potato allergies.
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