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Put onions in large saute pan. Sprinkle with salt and pepper. Cook onions on low heat until almost carmelized, add celery and cook a couple minutes more. Then add chopped garlic gloves. Deglaze pan with a splash of red wine. Add chicken and cream cheese to pan. Stir until melty, then pour in remaining sauce. Add spices. Bring to simmer. Taste and adjust seasoning. Spray a 9x13 pan with canola oil. Spread a thin layer (about 2 ounces) of marinara sauce in bottom. Place cooked shells in pan, touching. Put a heaping tablespoon of filling in each shell. Using a very small scoop makes this easy. Scatter finely grated Parmesan cheese over the top of each shell, without going too crazy. Keep in mind this is a finger food! Bake at 350 for 20 minutes, then broil a couple of minutes to melt and brown cheese a bit. Can be made the day before, kept in fridge covered in plastic, and baked before serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Electric butter churn — artisan butter from cream in minutes
Rotary food mill — smooth passata, applesauce, baby food, mashed potato