The flavor of the cooking creme SHINES through beautifully in this
lasagna. I've made this recipe for years, making my own cooking
creme with Philadelphia cream cheese, alfredo sauce and herbs!
Thanks to Kraft I don't have to waste time, money and wash extra
dishes. This is the perfect recipe for family gatherings,
entertaining or just anytime!
" Prep time: 10 minutes
" Cook time: 50 minutes
" Total time: 60 minutes|
" Servings: 8
" 1 pound(s) of ground beef
" 1/2 pound(s) of ground Italian sausage
" 24 ounce(s) of jar pasta sauce
" 28 ounce(s) of can dices tomatoes (I use fire roasted)
" 14 ounce(s) of can tomato sauce
" 1 package oven ready lasagna noodles
" 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
Cheese and Herb flavor
" 16 ounce(s) of Shredded Italian blend cheese
" 12 slices provolone cheese
" 1 jar basil pesto (optional)
Steps
1. Preheat oven to 350.
2. Brown ground beef and sausage, season with salt and pepper.
3. Add pasta sauce, tomatoes, and tomato sauce, mix well.
4. Spray 9 x 13 pan with cooking spray.
5. Add enough sauce to cover bottom of pan.
6. Layer enough lasagna noodles to cover sauce, over lapping
them.
7. Spoon on enough sauce to cover noodles, cover sauce with
shredded cheese.
8. Add another layer of noodles.
9. Spoon cooking creme onto noodles, top with all the slices of
provolone cheese.
10. Add enough sauce to cover cheese.
11. Add another layer of noodles, sauce and shredded cheese, and
repeat until all noodles are used, reserve some shredded cheese.
12. Top with the remaining sauce and cover with foil.
13. Bake at 350 for 45 minutes.
14. Remove foil, top with remaining cheese and bake for 5 more
minutes.
15. Remove from oven and let rest for 10 minutes, top with basil
pesto if desired.

On Fri, 09 Oct 2015 10:22:29 -0400, Ubiquitous >
wrote:

>The flavor of the cooking creme SHINES through beautifully in this
>lasagna. I've made this recipe for years, making my own cooking
>creme with Philadelphia cream cheese, alfredo sauce and herbs!
>Thanks to Kraft I don't have to waste time, money and wash extra
>dishes. This is the perfect recipe for family gatherings,
>entertaining or just anytime!
>" Prep time: 10 minutes
>" Cook time: 50 minutes
>" Total time: 60 minutes|
>" Servings: 8
>" 1 pound(s) of ground beef
>" 1/2 pound(s) of ground Italian sausage
>" 24 ounce(s) of jar pasta sauce
>" 28 ounce(s) of can dices tomatoes (I use fire roasted)
>" 14 ounce(s) of can tomato sauce
>" 1 package oven ready lasagna noodles
>" 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
>Cheese and Herb flavor
>" 16 ounce(s) of Shredded Italian blend cheese
>" 12 slices provolone cheese
>" 1 jar basil pesto (optional)
>Steps
>1. Preheat oven to 350.
>2. Brown ground beef and sausage, season with salt and pepper.
>3. Add pasta sauce, tomatoes, and tomato sauce, mix well.
>4. Spray 9 x 13 pan with cooking spray.
>5. Add enough sauce to cover bottom of pan.
>6. Layer enough lasagna noodles to cover sauce, over lapping
>them.
>7. Spoon on enough sauce to cover noodles, cover sauce with
>shredded cheese.
>8. Add another layer of noodles.
>9. Spoon cooking creme onto noodles, top with all the slices of
>provolone cheese.
>10. Add enough sauce to cover cheese.
>11. Add another layer of noodles, sauce and shredded cheese, and
>repeat until all noodles are used, reserve some shredded cheese.
>12. Top with the remaining sauce and cover with foil.
>13. Bake at 350 for 45 minutes.
>14. Remove foil, top with remaining cheese and bake for 5 more
>minutes.
>15. Remove from oven and let rest for 10 minutes, top with basil
>pesto if desired.
>

you're not going to share a picture with us?


William

On Fri, 09 Oct 2015 10:22:29 -0400, Ubiquitous >
wrote:

> The flavor of the cooking creme SHINES through beautifully in this
> lasagna. I've made this recipe for years, making my own cooking
> creme with Philadelphia cream cheese, alfredo sauce and herbs!
> Thanks to Kraft I don't have to waste time, money and wash extra
> dishes. This is the perfect recipe for family gatherings,
> entertaining or just anytime!

<snip crap> Pure wow. This is coming from the troll who had the
nerve to spam us with point by point criticisms of every Sandra Lee
show.

--

sf

Ubiquitous wrote:
>
>This is the perfect recipe for family gatherings,
>entertaining or just anytime!
>" Prep time: 10 minutes
>" Cook time: 50 minutes
>" Total time: 60 minutes|
>" Servings: 8
>" 1 pound(s) of ground beef
>" 1/2 pound(s) of ground Italian sausage

Huh... that's a pediatric lasagna... no way a lasasgna with 1 1/2
pounds of meat will feed eight hungry adults... must be a lasagna for
five year olds. I've made lasagnas with five pounds of meat, two
pounds of lasagna noodles, lots of riccota and mozz, plus sauce to
choke a horse and was demolished by eight adults. I wouldn't dirty
any pots or light my oven for your teensy babies r us lasagna. One
pound of ground beef is two skimpy burgers... I grill 12 ounce burgers
and most adults eat two... my six house cats can easily polish off a
12 oz burger and be looking for another. After a days yard work I can
polish of your entire lasgna myself, easily, as an appetizer. Don't
you realize that you need to brown that meat and drain the fat before
adding it to lasagna, by then there's perhaps 2 ounces of meat per
serving... a Gerber's infant portion.

Brooklyn1 wrote in rec.food.cooking:

> Ubiquitous wrote:
> >
> > This is the perfect recipe for family gatherings,
> > entertaining or just anytime!
> > " Prep time: 10 minutes
> > " Cook time: 50 minutes
> > " Total time: 60 minutes|
> > " Servings: 8
> > " 1 pound(s) of ground beef
> > " 1/2 pound(s) of ground Italian sausage
>
> Huh... that's a pediatric lasagna... no way a lasasgna with 1 1/2
> pounds of meat will feed eight hungry adults... must be a lasagna for
> five year olds. (snipp)

Actually it's the 'cooking cream' that wierded me out a bit. I'm
possibly just not familiar with it but it seemed most odd.

At 1.5lbs meat, this might be a little small for 8 adults but if it
were paired nicely with lots of garlic bread and some veggies, it would
do fine.

--

On Fri, 09 Oct 2015 19:40:11 -0500, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> Ubiquitous wrote:
>> >
>> > This is the perfect recipe for family gatherings,
>> > entertaining or just anytime!
>> > " Prep time: 10 minutes
>> > " Cook time: 50 minutes
>> > " Total time: 60 minutes|
>> > " Servings: 8
>> > " 1 pound(s) of ground beef
>> > " 1/2 pound(s) of ground Italian sausage
>>
>> Huh... that's a pediatric lasagna... no way a lasasgna with 1 1/2
>> pounds of meat will feed eight hungry adults... must be a lasagna for
>> five year olds. (snipp)
>
>Actually it's the 'cooking cream' that wierded me out a bit. I'm
>possibly just not familiar with it but it seemed most odd.
>
>At 1.5lbs meat, this might be a little small for 8 adults but if it
>were paired nicely with lots of garlic bread and some veggies, it would
>do fine.

Right, there's also cheese, and there's a style of cooking that treats
meat as a condiment, not the entree, try measuring the meat in
"spaghetti and meat sauce" in any restaurant in town.

I thought the criticism was going to be a "pedestrian" lasagna, not
pediatric, on account of pretty much all pre-prepared ingredients.

J.

JRStern wrote in rec.food.cooking:

> On Fri, 09 Oct 2015 19:40:11 -0500, "cshenk" > wrote:
>
> > Brooklyn1 wrote in rec.food.cooking:
> >
> >> Ubiquitous wrote:
> >> >
> >> > This is the perfect recipe for family gatherings,
> >> > entertaining or just anytime!
> >> > " Prep time: 10 minutes
> >> > " Cook time: 50 minutes
> >> > " Total time: 60 minutes|
> >> > " Servings: 8
> >> > " 1 pound(s) of ground beef
> >> > " 1/2 pound(s) of ground Italian sausage
> >>
> >> Huh... that's a pediatric lasagna... no way a lasasgna with 1 1/2
> >> pounds of meat will feed eight hungry adults... must be a lasagna
> for >> five year olds. (snipp)
> >
> > Actually it's the 'cooking cream' that wierded me out a bit. I'm
> > possibly just not familiar with it but it seemed most odd.
> >
> > At 1.5lbs meat, this might be a little small for 8 adults but if it
> > were paired nicely with lots of garlic bread and some veggies, it
> > would do fine.
>
> Right, there's also cheese, and there's a style of cooking that treats
> meat as a condiment, not the entree, try measuring the meat in
> "spaghetti and meat sauce" in any restaurant in town.
>
> I thought the criticism was going to be a "pedestrian" lasagna, not
> pediatric, on account of pretty much all pre-prepared ingredients.
>
> J.

We actually cook the 'meat as a condiment' sort more often than not.
Cholestrol issues drive it.

I don't diss this recipe, I am however unfamiliar with the cream cheese
based 'cooking cream'. Might be something sourced outside of any place
I have lived?

Carol

--

On 10/9/2015 9:37 PM, Sqwertz wrote:
> This is just the FoodTV troll


STFU, woman-stalker.

On 10/9/2015 8:40 PM, cshenk wrote:
> Brooklyn1 wrote in rec.food.cooking:
>
>> Ubiquitous wrote:
>>>
>>> This is the perfect recipe for family gatherings,
>>> entertaining or just anytime!
>>> " Prep time: 10 minutes
>>> " Cook time: 50 minutes
>>> " Total time: 60 minutes|
>>> " Servings: 8
>>> " 1 pound(s) of ground beef
>>> " 1/2 pound(s) of ground Italian sausage
>>
>> Huh... that's a pediatric lasagna... no way a lasasgna with 1 1/2
>> pounds of meat will feed eight hungry adults... must be a lasagna for
>> five year olds. (snipp)
>
> Actually it's the 'cooking cream' that wierded me out a bit. I'm
> possibly just not familiar with it but it seemed most odd.
>
> At 1.5lbs meat, this might be a little small for 8 adults but if it
> were paired nicely with lots of garlic bread and some veggies, it would
> do fine.
>
I'd use at least a pound of sausage to go with the ground beast. But
yes, if it's a "family gathering" chances are the lasagna isn't the only
food on the table. Sheldon cooks like he's feeding an army (or the Navy
LOL). Most people don't do that. I'm going out on a limb here but I
don't believe most people eat an entire pan of lasagna by themselves,
either.

Jill

Sqwertz wrote in rec.food.cooking:

> On Fri, 09 Oct 2015 21:49:00 -0500, cshenk wrote:
>
> > I don't diss this recipe, I am however unfamiliar with the cream
> > cheese based 'cooking cream'. Might be something sourced outside
> > of any place I have lived?
>
> The Kraft Cooking Creams were a short-lived Philadelphia product about
> 3-5 years ago (there was a discussion here about them). They have
> been discontinued by Kraft. And of course the cut-and-paste troll,
> who's never made this recipe, doesn't know this and posted it anyway.
>
> Here's what those horrible-tasting things looked like:
> https://www.google.com/search?q=kraf...ng+cream&tbm=i
> sch
>
> -sw

Ah ok. It didnt catch my interest. Although I'm always curious about
'something new', I'm mostly a scratch cook so premade sauces and such
don't tend to excite me.

Lasagna is not one of my usual ones because school lunches ruined
Charlotte about them. She refuses to eat it even if she helps make it,
so pointless here to make often. Not making it often means I have no
real refined recipe for it so tend to look at them when posted.

Oh, just in case wondering, Charlotte is *not* a picky eater at all.
She has a small handful of things (other than too spicy-hot) she
doesn't like and thats one of the few. It's like I don't cook spinach
when Don's home because he can't stand the smell of it. Doesn't mean we
don't cook spinach all the time, just not when he's home.

--

On Friday, October 9, 2015 at 6:10:18 PM UTC-5, sf wrote:
> On Fri, 09 Oct 2015 10:22:29 -0400, Ubiquitous >
> wrote:
>
> > The flavor of the cooking creme SHINES through beautifully in this
> > lasagna. I've made this recipe for years, making my own cooking
> > creme with Philadelphia cream cheese, alfredo sauce and herbs!
> > Thanks to Kraft I don't have to waste time, money and wash extra
> > dishes. This is the perfect recipe for family gatherings,
> > entertaining or just anytime!
>
> <snip crap> Pure wow. This is coming from the troll who had the
> nerve to spam us with point by point criticisms of every Sandra Lee
> show.
>
Yeah. The "Kraft Philadelphia Cooking Creme Italian Cheese and Herb
flavor" makes it Semi Homemade.
>
> sf

--Bryan

jmcquown wrote in rec.food.cooking:

> On 10/9/2015 8:40 PM, cshenk wrote:
> > Brooklyn1 wrote in rec.food.cooking:
> >
> > > Ubiquitous wrote:
> > > >
> > > > This is the perfect recipe for family gatherings,
> > > > entertaining or just anytime!
> > > > " Prep time: 10 minutes
> > > > " Cook time: 50 minutes
> > > > " Total time: 60 minutes|
> > > > " Servings: 8
> > > > " 1 pound(s) of ground beef
> > > > " 1/2 pound(s) of ground Italian sausage
> > >
> > > Huh... that's a pediatric lasagna... no way a lasasgna with 1 1/2
> > > pounds of meat will feed eight hungry adults... must be a lasagna
> > > for five year olds. (snipp)
> >
> > Actually it's the 'cooking cream' that wierded me out a bit. I'm
> > possibly just not familiar with it but it seemed most odd.
> >
> > At 1.5lbs meat, this might be a little small for 8 adults but if it
> > were paired nicely with lots of garlic bread and some veggies, it
> > would do fine.
> >
> I'd use at least a pound of sausage to go with the ground beast. But
> yes, if it's a "family gathering" chances are the lasagna isn't the
> only food on the table. Sheldon cooks like he's feeding an army (or
> the Navy LOL). Most people don't do that. I'm going out on a limb
> here but I don't believe most people eat an entire pan of lasagna by
> themselves, either.
>
> Jill

Nope, but he loves to exaggurate so we just grin and let him ramble.
Some of his rambles can be pretty amusing (and some are less so and I
skip those).

Basically Don and I both have cholestrol issues which bodes not well
for Charlotte later in life if not worked out in diet. We eat
everything normal folks do, but in moderation so I didn't key off on
the meat amount as anything special.

The majority of the meat we eat is either seafood based, chicken, less
fatty cuts of pork, then beef and duck (roughly in that order).

The cholestrol issues also tend to drive not using that many pre-made
things but of course, we do have some. Like last week we had a super
double up to 2$ coupon day at Harris Teeters (a fairly upscale grocery
chain but downscale of the prices at Trader Joes or Whole Foods). I
surveyed my coupons and selected out several and got a stash of quick
things for when I'm out of home made. Jarred alfredo sauces, a cheesy
tomato one and so on for about 25cents a jar after the coupons. I don't
make yogurt either, we buy that.

I also replaced Don's hamburger helper type boxes. That's an odd one
based on when I was at sea so much or my final tour back here where I
had 12 hour shifts. He'd make them up for him and Charlotte. The 2
boxes left expired 2010 (a year after I retired from the Navy)....
They were on sale at 2/3$ and I had a 1$ coupon that doubled so got him
2 boxes for .50 each.

Because we don't make that much beef or fatty pork, I buy gravy packets
in both types for use with meals when it calls for that. I also buy
saltines as they are a pain in the ass to make (like pasta, not worth
the trouble).

I'll post a recipe set later for my weekend cookery just in case it
seems fun to read what others are doing.

Carol





--

On 10/9/2015 10:17 PM, Sqwertz wrote:
> Here's what those horrible-tasting things looked like:

https://www.austinfoodbank.org/news/...unteer-quarter

--- news://freenews.netfront.net/ - complaints: ---

On 10/9/2015 9:37 PM, Sqwertz wrote:
> This is just the FoodTV troll


You're the woman-stalking troll, you despicable shitpile.

https://www.austinfoodbank.org/news/...unteer-quarter

--- news://freenews.netfront.net/ - complaints: ---

On 10/10/2015 8:27 AM, jmcquown wrote:

>>
> I'd use at least a pound of sausage to go with the ground beast. But
> yes, if it's a "family gathering" chances are the lasagna isn't the only
> food on the table. Sheldon cooks like he's feeding an army (or the Navy
> LOL). Most people don't do that. I'm going out on a limb here but I
> don't believe most people eat an entire pan of lasagna by themselves,
> either.
>
> Jill

A couple of weeks ago my wife made lasagna for when my daughter was
coming for the weekend and there would be 6 of us for dinner. She made
it the day before.

Ricotta cheese alone was 4#. plus sausage, ground beef, sauce, other
cheeses too. When I was putting it away it was hefty so I stopped at
the scale along the way. Taking into allowance the pan and baking
sheet, the ingredients weighed 20 pounds!

For dinner, we ate less than a third of it. None went to waste though.
Daughter took some home, grandson took some home, I took plenty to
share at work, we had another two nights dinner. Even though there was
6 of us for dinner, at least 11 of us had one or more meals from it.

On Sat, 10 Oct 2015 19:22:36 -0400, Ed Pawlowski > wrote:

>On 10/10/2015 8:27 AM, jmcquown wrote:
>
>>>
>> I'd use at least a pound of sausage to go with the ground beast. But
>> yes, if it's a "family gathering" chances are the lasagna isn't the only
>> food on the table. Sheldon cooks like he's feeding an army (or the Navy
>> LOL). Most people don't do that. I'm going out on a limb here but I
>> don't believe most people eat an entire pan of lasagna by themselves,
>> either.
>>
>> Jill
>
>A couple of weeks ago my wife made lasagna for when my daughter was
>coming for the weekend and there would be 6 of us for dinner. She made
>it the day before.
>
>Ricotta cheese alone was 4#. plus sausage, ground beef, sauce, other
>cheeses too. When I was putting it away it was hefty so I stopped at
>the scale along the way. Taking into allowance the pan and baking
>sheet, the ingredients weighed 20 pounds!
>
>For dinner, we ate less than a third of it. None went to waste though.
> Daughter took some home, grandson took some home, I took plenty to
>share at work, we had another two nights dinner. Even though there was
>6 of us for dinner, at least 11 of us had one or more meals from it.

Any time I cook something that is no big deal to cook extra I do,
soups, stews, caseroles are prime suspects... I would never bother to
cook lasagna for just one serving, doesn't even make sense

jmcquown wrote:
>
> I'm going out on a limb here but I don't believe most people eat
> an entire pan of lasagna by themselves, either.

The limb cracks in warning. Jill,70' above ground, freezes in terror.
The limb breaks off. Jill screams while falling to her death.
Luckily 'Lasagna Man' (secretly Gary in a superhero lasagna costume)
shows up, just in the nick of time, to catch and save her.

"My hero," she says with much relief.

"Just know that I, Lasagna Man, do eat an entire 13X9 pan of lasagna
each and every time I make it. I will have it for every meal and
snack until it's gone from my sight. Salad and garlic bread too."

;-D

On 10/11/2015 8:00 AM, Gary wrote:
> jmcquown wrote:
>>
>> I'm going out on a limb here but I don't believe most people eat
>> an entire pan of lasagna by themselves, either.
>
> The limb cracks in warning. Jill,70' above ground, freezes in terror.
> The limb breaks off. Jill screams while falling to her death.
> Luckily 'Lasagna Man' (secretly Gary in a superhero lasagna costume)
> shows up, just in the nick of time, to catch and save her.
>
> "My hero," she says with much relief.
>
> "Just know that I, Lasagna Man, do eat an entire 13X9 pan of lasagna
> each and every time I make it. I will have it for every meal and
> snack until it's gone from my sight. Salad and garlic bread too."
>
> ;-D
>
LOL but not in one sitting, right? A 13X9 pan doesn't equal a single
serving in my world.

When I make lasagna I'll have a couple of servings, the rest goes into
the freezer. Yes, lasagna freezes and reheats quite well.

Jill

Brooklyn1 wrote in rec.food.cooking:

> On Sat, 10 Oct 2015 19:22:36 -0400, Ed Pawlowski > wrote:
>
> > On 10/10/2015 8:27 AM, jmcquown wrote:
> >
> > > >
> >> I'd use at least a pound of sausage to go with the ground beast.
> But >> yes, if it's a "family gathering" chances are the lasagna
> isn't the only >> food on the table. Sheldon cooks like he's feeding
> an army (or the Navy >> LOL). Most people don't do that. I'm going
> out on a limb here but I >> don't believe most people eat an entire
> pan of lasagna by themselves, >> either.
> > >
> >> Jill
> >
> > A couple of weeks ago my wife made lasagna for when my daughter was
> > coming for the weekend and there would be 6 of us for dinner. She
> > made it the day before.
> >
> > Ricotta cheese alone was 4#. plus sausage, ground beef, sauce,
> > other cheeses too. When I was putting it away it was hefty so I
> > stopped at the scale along the way. Taking into allowance the pan
> > and baking sheet, the ingredients weighed 20 pounds!
> >
> > For dinner, we ate less than a third of it. None went to waste
> > though. Daughter took some home, grandson took some home, I took
> > plenty to share at work, we had another two nights dinner. Even
> > though there was 6 of us for dinner, at least 11 of us had one or
> > more meals from it.
>
> Any time I cook something that is no big deal to cook extra I do,
> soups, stews, caseroles are prime suspects... I would never bother to
> cook lasagna for just one serving, doesn't even make sense

Same here Sheldon,

I cook up extra on weekends as there's no decent food where I work and
while Charlotte can eat at college, it's not very cheap.

I'll post up later what we put up this week.

Carol

--

On Fri, 09 Oct 2015 21:49:00 -0500, "cshenk" > wrote:

>I don't diss this recipe, I am however unfamiliar with the cream cheese
>based 'cooking cream'. Might be something sourced outside of any place
>I have lived?
>
> Carol

" 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
Cheese and Herb flavor
" 16 ounce(s) of Shredded Italian blend cheese
" 12 slices provolone cheese

I don't have any idea either, but presumably something involving cream
cheese, that still needs to be added to "shredded italian blend" and
provolone, sounds like a poor man's ricotta and pretty ghastly.

And yet, I can imagine something like that working, with more care, a
quick and easy (ha!) lasagna utilizing cream cheese. Or I could be
mistaken. I suppose if I perused the Kraft web site I might see
something. Maybe later.

J.

On Sun, 11 Oct 2015 09:17:34 -0400, jmcquown >
wrote:

>On 10/11/2015 8:00 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> I'm going out on a limb here but I don't believe most people eat
>>> an entire pan of lasagna by themselves, either.
>>
>> The limb cracks in warning. Jill,70' above ground, freezes in terror.
>> The limb breaks off. Jill screams while falling to her death.
>> Luckily 'Lasagna Man' (secretly Gary in a superhero lasagna costume)
>> shows up, just in the nick of time, to catch and save her.
>>
>> "My hero," she says with much relief.
>>
>> "Just know that I, Lasagna Man, do eat an entire 13X9 pan of lasagna
>> each and every time I make it. I will have it for every meal and
>> snack until it's gone from my sight. Salad and garlic bread too."
>>
>> ;-D
>>
>LOL but not in one sitting, right? A 13X9 pan doesn't equal a single
>serving in my world.

Heh. I've been known to make a pot of spag bol, intending it to last
at least 24 hours or more but instead eating it all before that time
Pasta, much like rice, is initially filling... but later seems to
make you even more hungry. Empty calories, I suppose...

>When I make lasagna I'll have a couple of servings, the rest goes into
>the freezer. Yes, lasagna freezes and reheats quite well.

It's perfectly fine that way. Besides, lasagne or spag bol improves
after sitting overnight and then reheated.

JRStern wrote in rec.food.cooking:

> On Fri, 09 Oct 2015 21:49:00 -0500, "cshenk" > wrote:
>
> > I don't diss this recipe, I am however unfamiliar with the cream
> > cheese based 'cooking cream'. Might be something sourced outside
> > of any place I have lived?
> >
> > Carol
>
> " 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
> Cheese and Herb flavor
> " 16 ounce(s) of Shredded Italian blend cheese
> " 12 slices provolone cheese
>
> I don't have any idea either, but presumably something involving cream
> cheese, that still needs to be added to "shredded italian blend" and
> provolone, sounds like a poor man's ricotta and pretty ghastly.
>
> And yet, I can imagine something like that working, with more care, a
> quick and easy (ha!) lasagna utilizing cream cheese. Or I could be
> mistaken. I suppose if I perused the Kraft web site I might see
> something. Maybe later.
>
> J.

Turns out it's a discontinued product from a few years back that didnt
sell well enough for production. It did indeed seem to take the lace
of ricotta best I could see.

I'm no great shakes at lasagna making though. I mean I can do it and
have a few times, but not enough to be more than average at it. It
looks like the sort of thing you have to make a bit often to get really
'perfect'. Mine is just average.

LOL! How often do you see that here!

Carol

--

On Sunday, October 11, 2015 at 6:01:17 PM UTC-5, JRStern wrote:
> On Fri, 09 Oct 2015 21:49:00 -0500, "cshenk" > wrote:
>
> >I don't diss this recipe, I am however unfamiliar with the cream cheese
> >based 'cooking cream'. Might be something sourced outside of any place
> >I have lived?
> >
> > Carol
>
> " 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
> Cheese and Herb flavor
> " 16 ounce(s) of Shredded Italian blend cheese
> " 12 slices provolone cheese
>
> I don't have any idea either, but presumably something involving cream
> cheese, that still needs to be added to "shredded italian blend" and
> provolone, sounds like a poor man's ricotta and pretty ghastly.
>
> And yet, I can imagine something like that working, with more care, a
> quick and easy (ha!) lasagna utilizing cream cheese. Or I could be
> mistaken. I suppose if I perused the Kraft web site I might see
> something. Maybe later.
>
Ubiquitous meets the strictest definition of troll; he posts garbage to
a NG where he is not a regular, then doesn't follow up in the discussion.

>
> J.

--Bryan

On 10/11/2015 7:01 PM, JRStern wrote:
> On Fri, 09 Oct 2015 21:49:00 -0500, "cshenk" > wrote:
>
>> I don't diss this recipe, I am however unfamiliar with the cream cheese
>> based 'cooking cream'. Might be something sourced outside of any place
>> I have lived?
>>
>> Carol
>
> " 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
> Cheese and Herb flavor
> " 16 ounce(s) of Shredded Italian blend cheese
> " 12 slices provolone cheese
>
> I don't have any idea either, but presumably something involving cream
> cheese, that still needs to be added to "shredded italian blend" and
> provolone, sounds like a poor man's ricotta and pretty ghastly.
>
> And yet, I can imagine something like that working, with more care, a
> quick and easy (ha!) lasagna utilizing cream cheese. Or I could be
> mistaken. I suppose if I perused the Kraft web site I might see
> something. Maybe later.
>
> J.
>

Sliced provolone? There is not a sliced provolone in the world that is
worthy of being called Italian cheese. Little better that sliced wax.

"cshenk" > wrote in message news:OrWdnbDNE4_GZ4fLnZ2dnUU7-

> I'm no great shakes at lasagna making though. I mean I can do it and
> have a few times, but not enough to be more than average at it. It
> looks like the sort of thing you have to make a bit often to get really
> 'perfect'. Mine is just average.
>
> LOL! How often do you see that here!
>
> Carol

According to the resident "experts at everything" here, quite often, even
when it's something they've never made or tried to make, or their Great
Grandma Fartsalot told them it causes cancer, something is always wrong with
it doncha know. LOL

Cheri

On Sun, 11 Oct 2015 16:01:23 -0700, JRStern >
wrote:

> On Fri, 09 Oct 2015 21:49:00 -0500, "cshenk" > wrote:
>
> >I don't diss this recipe, I am however unfamiliar with the cream cheese
> >based 'cooking cream'. Might be something sourced outside of any place
> >I have lived?
> >
> > Carol
>
> " 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
> Cheese and Herb flavor
> " 16 ounce(s) of Shredded Italian blend cheese
> " 12 slices provolone cheese
>
> I don't have any idea either, but presumably something involving cream
> cheese, that still needs to be added to "shredded italian blend" and
> provolone, sounds like a poor man's ricotta and pretty ghastly.
>
> And yet, I can imagine something like that working, with more care, a
> quick and easy (ha!) lasagna utilizing cream cheese. Or I could be
> mistaken. I suppose if I perused the Kraft web site I might see
> something. Maybe later.
>
> J.

It has been out for a couple of years. No first hand experience with
the stuff (because I know how to cook), but I've seen print and
televisions ads.

--

sf

On Sun, 11 Oct 2015 19:10:03 -0500, "cshenk" > wrote:

> JRStern wrote in rec.food.cooking:
>
> > On Fri, 09 Oct 2015 21:49:00 -0500, "cshenk" > wrote:
> >
> > > I don't diss this recipe, I am however unfamiliar with the cream
> > > cheese based 'cooking cream'. Might be something sourced outside
> > > of any place I have lived?
> > >
> > > Carol
> >
> > " 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
> > Cheese and Herb flavor
> > " 16 ounce(s) of Shredded Italian blend cheese
> > " 12 slices provolone cheese
> >
> > I don't have any idea either, but presumably something involving cream
> > cheese, that still needs to be added to "shredded italian blend" and
> > provolone, sounds like a poor man's ricotta and pretty ghastly.
> >
> > And yet, I can imagine something like that working, with more care, a
> > quick and easy (ha!) lasagna utilizing cream cheese. Or I could be
> > mistaken. I suppose if I perused the Kraft web site I might see
> > something. Maybe later.
> >
> > J.
>
> Turns out it's a discontinued product from a few years back that didnt
> sell well enough for production. It did indeed seem to take the lace
> of ricotta best I could see.
>
> I'm no great shakes at lasagna making though. I mean I can do it and
> have a few times, but not enough to be more than average at it. It
> looks like the sort of thing you have to make a bit often to get really
> 'perfect'. Mine is just average.
>
> LOL! How often do you see that here!
>

I had no idea it was discontinued already and not double checking
because it was a product that was decidedly not interesting.

--

sf

On Sun, 11 Oct 2015 20:21:14 -0700, "Cheri" >
wrote:

>
> "cshenk" > wrote in message news:OrWdnbDNE4_GZ4fLnZ2dnUU7-
>
> > I'm no great shakes at lasagna making though. I mean I can do it and
> > have a few times, but not enough to be more than average at it. It
> > looks like the sort of thing you have to make a bit often to get really
> > 'perfect'. Mine is just average.
> >
> > LOL! How often do you see that here!
> >
> > Carol
>
> According to the resident "experts at everything" here, quite often, even
> when it's something they've never made or tried to make, or their Great
> Grandma Fartsalot told them it causes cancer, something is always wrong with
> it doncha know. LOL
>
Is there any such thing as a perfect lasagna? Personally, those
zillion layered things look like nasty carb bombs to me. Mine is two
thin layers of no boil pasta with thick layers of ricotta +more cheese
& spinach, meat and sauce between them.


--

sf

"sf" > wrote in message
...

> Is there any such thing as a perfect lasagna? Personally, those
> zillion layered things look like nasty carb bombs to me. Mine is two
> thin layers of no boil pasta with thick layers of ricotta +more cheese
> & spinach, meat and sauce between them.
>
>
> --
>
> sf

That's pretty much how I make mine too.

Cheri

"Cheri" > wrote in message
...
>
> "cshenk" > wrote in message news:OrWdnbDNE4_GZ4fLnZ2dnUU7-
>
>> I'm no great shakes at lasagna making though. I mean I can do it and
>> have a few times, but not enough to be more than average at it. It
>> looks like the sort of thing you have to make a bit often to get really
>> 'perfect'. Mine is just average.
>>
>> LOL! How often do you see that here!
>>
>> Carol
>
> According to the resident "experts at everything" here, quite often, even
> when it's something they've never made or tried to make, or their Great
> Grandma Fartsalot told them it causes cancer, something is always wrong
> with it doncha know. LOL
>

ROFL I know *just* what you mean ))) Incidentally, do you remember
that slow cooker lasagne? Well a friend of our makes it regularly and loves
it. Mind you he is a cheese freak and has been experimenting with adding
more and varied cheeses. I have followed suit and it is much more moist
and tasty. D is just loving it <g> It is much bigger too. I have to cut
it into 6 instead of 4 or a portions, is just too much) I love to
experiment so that was just up my alley <g>

I don't take a lot of notice of the strutting knowitalls. There are people
here whose judgement I trust and I listen to them. I also like it when
people discuss things rather than simply tell you it is wrong. Let them get
on with it. It makes no impact on me.


http://www.helpforheroes.org.uk/shop/

jmcquown wrote:
>
> Gary wrote:
> > I will have it for every meal and
> > snack until it's gone from my sight. Salad and garlic bread too."
> >
> > ;-D
> >
> LOL but not in one sitting, right? A 13X9 pan doesn't equal a single
> serving in my world.

hahaha No, not a 13X9 pan in one sitting but it's true...a 13X9 pan is
the only thing I'll eat until I finish it. It doesn't take more than
2-3 days for this pig here.

My recipe also fills a bread dish full. that's what I freeze.

Cheri wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> news:OrWdnbDNE4_GZ4fLnZ2dnUU7-
>
> > I'm no great shakes at lasagna making though. I mean I can do it
> > and have a few times, but not enough to be more than average at it.
> > It looks like the sort of thing you have to make a bit often to get
> > really 'perfect'. Mine is just average.
> >
> > LOL! How often do you see that here!
> >
> > Carol
>
> According to the resident "experts at everything" here, quite often,
> even when it's something they've never made or tried to make, or
> their Great Grandma Fartsalot told them it causes cancer, something
> is always wrong with it doncha know. LOL
>
> Cheri

Grin, but they dont often say they are just average at something.

THere are some things I do excel at. Lasagna isnt one. I wouldn't
mind seeing some recipes (actual ones, not links to some other place)
that folks here make and think well of.

Here's some other things I am kinda average at: Most gravy types. I
can enhance a base, but I'm always suprised when i pull off a good
totally scratch one. Mistake me not, I have pulled off some pretty
good scratch ones, but it's hit or miss. For Thanksgiving, I get
jarred and I am good at enhancing that but I won't risk mucking that
meal up. Later with the drippings, I practice and it's hit or miss
each meal.

Oh well, I live and learn.

Carol

--

"Ophelia" > wrote in message
...

> ROFL I know *just* what you mean ))) Incidentally, do you remember
> that slow cooker lasagne? Well a friend of our makes it regularly and
> loves it. Mind you he is a cheese freak and has been experimenting with
> adding more and varied cheeses. I have followed suit and it is much more
> moist and tasty. D is just loving it <g> It is much bigger too. I have
> to cut it into 6 instead of 4 or a portions, is just too much) I love
> to experiment so that was just up my alley <g>

Yes, I do remember, it looked very good and sounded good as well. I made the
maple pork loin again that you posted and I did make the cranberry pie that
koko suggested when my relatives were here last week, everyone loved both. I
had a small slice of the cranberery pie and it was very good.

> I don't take a lot of notice of the strutting knowitalls. There are
> people here whose judgement I trust and I listen to them. I also like it
> when people discuss things rather than simply tell you it is wrong. Let
> them get on with it. It makes no impact on me.

It always makes me wonder why anyone would think that "their way" is the
only way in cooking, or how someone else can tell you what is good or bad
when it comes to taste.

Cheri

sf wrote in rec.food.cooking:

> On Sun, 11 Oct 2015 20:21:14 -0700, "Cheri" >
> wrote:
>
> >
> > "cshenk" > wrote in message
> > news:OrWdnbDNE4_GZ4fLnZ2dnUU7-
> >
> > > I'm no great shakes at lasagna making though. I mean I can do it
> > > and have a few times, but not enough to be more than average at
> > > it. It looks like the sort of thing you have to make a bit often
> > > to get really 'perfect'. Mine is just average.
> > >
> > > LOL! How often do you see that here!
> > >
> > > Carol
> >
> > According to the resident "experts at everything" here, quite
> > often, even when it's something they've never made or tried to
> > make, or their Great Grandma Fartsalot told them it causes cancer,
> > something is always wrong with it doncha know. LOL
> >
> Is there any such thing as a perfect lasagna? Personally, those
> zillion layered things look like nasty carb bombs to me. Mine is two
> thin layers of no boil pasta with thick layers of ricotta +more cheese
> & spinach, meat and sauce between them.

My idea of 'right' is a 3 layer with lots of cheese, reasonable meat,
spinach, and a great sauce. I'm thinking to try one again and maybe
use sausage meat this time. Just regular ground and precooked then
heavy sauce it and see what happens....

Carol


--

Ophelia wrote in rec.food.cooking:

>
>
> "Cheri" > wrote in message
> ...
> >
> >"cshenk" > wrote in message
> news:OrWdnbDNE4_GZ4fLnZ2dnUU7-
> >
> > > I'm no great shakes at lasagna making though. I mean I can do it
> > > and have a few times, but not enough to be more than average at
> > > it. It looks like the sort of thing you have to make a bit often
> > > to get really 'perfect'. Mine is just average.
> > >
> > > LOL! How often do you see that here!
> > >
> >> Carol
> >
> > According to the resident "experts at everything" here, quite
> > often, even when it's something they've never made or tried to
> > make, or their Great Grandma Fartsalot told them it causes cancer,
> > something is always wrong with it doncha know. LOL
> >
>
> ROFL I know just what you mean ))) Incidentally, do you
> remember that slow cooker lasagne? Well a friend of our makes it
> regularly and loves it. Mind you he is a cheese freak and has been
> experimenting with adding more and varied cheeses. I have followed
> suit and it is much more moist and tasty. D is just loving it <g>
> It is much bigger too. I have to cut it into 6 instead of 4 or a
> portions, is just too much) I love to experiment so that was just
> up my alley <g>
>
> I don't take a lot of notice of the strutting knowitalls. There are
> people here whose judgement I trust and I listen to them. I also
> like it when people discuss things rather than simply tell you it is
> wrong. Let them get on with it. It makes no impact on me.
>
>
> http://www.helpforheroes.org.uk/shop/

Same here Ophelia.

Do you have that crockpot version you like? I'd like to try it. I
actually like mine more saucy so if it doesnt cut to pretty squares,
thats fine with me.


Carol

--

sf wrote in rec.food.cooking:

> On Sun, 11 Oct 2015 19:10:03 -0500, "cshenk" > wrote:
>
> > JRStern wrote in rec.food.cooking:
> >
> > > On Fri, 09 Oct 2015 21:49:00 -0500, "cshenk" >
> > > wrote:
> > >
> > > > I don't diss this recipe, I am however unfamiliar with the cream
> > > > cheese based 'cooking cream'. Might be something sourced
> > > > outside of any place I have lived?
> > > >
> > > > Carol
> > >
> > > " 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
> > > Cheese and Herb flavor
> > > " 16 ounce(s) of Shredded Italian blend cheese
> > > " 12 slices provolone cheese
> > >
> > > I don't have any idea either, but presumably something involving
> > > cream cheese, that still needs to be added to "shredded italian
> > > blend" and provolone, sounds like a poor man's ricotta and pretty
> > > ghastly.
> > >
> > > And yet, I can imagine something like that working, with more
> > > care, a quick and easy (ha!) lasagna utilizing cream cheese. Or
> > > I could be mistaken. I suppose if I perused the Kraft web site I
> > > might see something. Maybe later.
> > >
> > > J.
> >
> > Turns out it's a discontinued product from a few years back that
> > didnt sell well enough for production. It did indeed seem to take
> > the lace of ricotta best I could see.
> >
> > I'm no great shakes at lasagna making though. I mean I can do it
> > and have a few times, but not enough to be more than average at it.
> > It looks like the sort of thing you have to make a bit often to get
> > really 'perfect'. Mine is just average.
> >
> > LOL! How often do you see that here!
> >
>
> I had no idea it was discontinued already and not double checking
> because it was a product that was decidedly not interesting.

Doesnt suit me either though it may have been good. There's no way to
tell really now. I dont look for stuff like that and my eyes would
have glided by it.

Here's one I love but doesnt sell in the USA. Calamansi powder.
Calamansi is a citrus of the eastern Asia area. It's not a lemon or a
lime or even really a lemon/lime but that's as close as you can get to
it. Love it with fish.

Carol

--

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>
>> ROFL I know *just* what you mean ))) Incidentally, do you remember
>> that slow cooker lasagne? Well a friend of our makes it regularly and
>> loves it. Mind you he is a cheese freak and has been experimenting with
>> adding more and varied cheeses. I have followed suit and it is much
>> more moist and tasty. D is just loving it <g> It is much bigger too. I
>> have to cut it into 6 instead of 4 or a portions, is just too much) I
>> love to experiment so that was just up my alley <g>
>
> Yes, I do remember, it looked very good and sounded good as well. I made
> the maple pork loin again that you posted and I did make the cranberry pie
> that koko suggested when my relatives were here last week, everyone loved
> both. I had a small slice of the cranberery pie and it was very good.

I made that maple pork this very day) I cooked a very large one and have
sliced it up for several meals)
I thought of you when I was preparing it I remembered how much you liked
it

>> I don't take a lot of notice of the strutting knowitalls. There are
>> people here whose judgement I trust and I listen to them. I also like it
>> when people discuss things rather than simply tell you it is wrong. Let
>> them get on with it. It makes no impact on me.
>
> It always makes me wonder why anyone would think that "their way" is the
> only way in cooking, or

*Sigh* I don't know. I just wonder at their nerve when they arrogantly
state that something (which they have never tasted) is no good!!!


--
http://www.helpforheroes.org.uk/shop/

On Mon, 12 Oct 2015 11:26:04 -0500, "cshenk" > wrote:

> Here's one I love but doesnt sell in the USA. Calamansi powder.
> Calamansi is a citrus of the eastern Asia area. It's not a lemon or a
> lime or even really a lemon/lime but that's as close as you can get to
> it. Love it with fish.

I know what calamansi is and can get it fresh. Haven't seen the
powder, but haven't looked for it either. I went on a hunt for yuzu
recently and now have a tube of the paste. Ingredients are yuzu
orange, green chili pepper, salt & sake.

--

sf

On Monday, October 12, 2015 at 12:12:35 PM UTC-4, cshenk wrote:

> THere are some things I do excel at. Lasagna isnt one. I wouldn't
> mind seeing some recipes (actual ones, not links to some other place)
> that folks here make and think well of.

I wish I could oblige, because my husband makes a delicious lasagna.
However, there's no actual recipe that a person could follow. Use of
his tomato sauce is crucial, and it starts off with "brown five pounds
of hot Italian sausage links", which are added to the sauce as it cooks.

Cindy Hamilton

Cindy Hamilton wrote in rec.food.cooking:

> On Monday, October 12, 2015 at 12:12:35 PM UTC-4, cshenk wrote:
>
> > THere are some things I do excel at. Lasagna isnt one. I wouldn't
> > mind seeing some recipes (actual ones, not links to some other
> > place) that folks here make and think well of.
>
> I wish I could oblige, because my husband makes a delicious lasagna.
> However, there's no actual recipe that a person could follow. Use of
> his tomato sauce is crucial, and it starts off with "brown five pounds
> of hot Italian sausage links", which are added to the sauce as it
> cooks.
>
> Cindy Hamilton

Hehe well thats a start!



--