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A good lasagna recipe
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> wrote in message ... > does ne one know a good lasagna recipe? if so could u email it 2 me..... > > Lazy sack of shit. Get your fat ass to the library. Find 5 recipes. See what they have in common and how they're different. Then, suffer through the failures like every other chef on earth. |
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Doug Kanter wrote:
> > wrote in message > ... >> does ne one know a good lasagna recipe? if so could u email it 2 >> me..... >> > > Lazy sack of shit. Get your fat ass to the library. Find 5 recipes. > See what they have in common and how they're different. Then, suffer > through the failures like every other chef on earth. Hey, no need to be that rude, Doug. Many people have asked for lasagna recipes here. Jill |
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"jmcquown" > wrote in message .. . > Doug Kanter wrote: >> > wrote in message >> ... >>> does ne one know a good lasagna recipe? if so could u email it 2 >>> me..... >>> >> >> Lazy sack of shit. Get your fat ass to the library. Find 5 recipes. >> See what they have in common and how they're different. Then, suffer >> through the failures like every other chef on earth. > > Hey, no need to be that rude, Doug. Many people have asked for lasagna > recipes here. > > Jill > > Browse for other messages from the person who started this thread. Tell me what you see, Jill. :-) |
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Doug Kanter wrote:
> "jmcquown" > wrote in message > .. . >> Doug Kanter wrote: >>> > wrote in message >>> ... >>>> does ne one know a good lasagna recipe? if so could u email it 2 >>>> me..... >>>> >>> >>> Lazy sack of shit. Get your fat ass to the library. Find 5 recipes. >>> See what they have in common and how they're different. Then, suffer >>> through the failures like every other chef on earth. >> >> Hey, no need to be that rude, Doug. Many people have asked for >> lasagna recipes here. >> >> Jill >> > Browse for other messages from the person who started this thread. > Tell me what you see, Jill. :-) I see a request for lasagna and a request for tamales. Maybe you know of another name for this person and I'm missing it. Jill |
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> wrote in message ... > does ne one know a good lasagna recipe? if so could u email it 2 > me..... > > -= Exported from BigOven =- Helen's Favorite Lasagna Recipe By: Serving Size: 24 Cuisine: Main Ingredient: Categories: Pasta, Points, Main Dish -= Ingredients =- 2 pounds Lean ground beef 2 large Onion ; s 4 medium Garlic clove ; s 60 ounces Canned tomato sauce 2 cups Canned tomato juice 2 teaspoons Basil 1500 grams 1% low-fat cottage cheese 3 large Egg ; s 1/2 teaspoon Black pepper 1 pound Dry lasagna noodles 1/4 pound Parmesan cheese 6 cups mozzarella Cheese 4 cups Mushrooms -= Instructions =- This makes 4 8X8 aluminum cake pans of lasagna with 6 servings each. Spray the pans with olive oil pam. DO NOT COOK THE LASAGNA NOODLES! 1. In a large skillet over medium heat, cook meat, stirring until lightly browned. Add onion and garlic and cook 3 minutes. Stir in Tomato sauce, mushrooms, tomato juice and basil. Bring to boil. reduce heat and simmer 5 minutes. 2. In a small bowl combine cottage cheese, egg, 1 1/2 cup parmesan and pepper. 3. Spoon 1 1/2 ladle of sauce into each of 4 pans; top with 1 layer of UNCOOKED lasagna, 1/2 the ricotta mixture, 1 cup of mozzarella, 1 1/2 cups sauce, then repeat ending with remaining lasagna. Top with remaining sauce, mozzarella and parmesan. 4. Cover tightly with foil. Bake in 350 oven 45 minutes. Remove foil; bake 15 minutes longer or until lightly browned. Let stand 15 minutes before serving. POINTS per serving | 8 Categories: Pasta Recipe & MM by H Peagram November 18, 2001 ** This recipe can be pasted directly into BigOven. BigOven.com ID= 157895 ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** |
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wrote:
> does ne one know a good lasagna recipe? if so could u email it 2 me..... > I just want to know why you'd want to use "ne", "u" and "2" in place of real words? You use other three letter words, so why is "two", "you" and "any" any harder? I just really worry about feigned illiteracy. I just don't get it? As for the lasagna recipe-if you'll go to www.deja.com and input "lasagna" in the search engine, you'll come up with many recipes to choose from. Enjoy! Goomba |
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Goomba38 wrote:
> > I just want to know why you'd want to use "ne", "u" and "2" in place > of real words? You use other three letter words, so why is "two", > "you" and "any" any harder? I don't know from experience, but it's possible that webtv, like text messaging on cellphones, leads users to look for all possible abbreviations. First because keying is a PIA and then because it becomes its own form of written language. I don't think it says anything about the poster's actual ability to spell. -aem |
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"aem" > wrote in message oups.com... > Goomba38 wrote: >> >> I just want to know why you'd want to use "ne", "u" and "2" in place >> of real words? You use other three letter words, so why is "two", >> "you" and "any" any harder? > > I don't know from experience, but it's possible that webtv, like text > messaging on cellphones, leads users to look for all possible > abbreviations. First because keying is a PIA and then because it > becomes its own form of written language. I don't think it says > anything about the poster's actual ability to spell. -aem > Several years ago, when my son and one of his friends discovered AOL messenger, I walked by as they were typing similar mispelled gibberish to one of their friends. These kids were all excellent writers. Their excuse: "Hey....it's just the web". All 3 sets of parents gradually put an end to that behavior. It can reach the point where people don't know where to draw the line between "just the web", and the real world where they need to be understood. |
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aem wrote:
> Goomba38 wrote: >> >> I just want to know why you'd want to use "ne", "u" and "2" in place >> of real words? You use other three letter words, so why is "two", >> "you" and "any" any harder? > > I don't know from experience, but it's possible that webtv, like text > messaging on cellphones, leads users to look for all possible > abbreviations. First because keying is a PIA and then because it > becomes its own form of written language. I don't think it says > anything about the poster's actual ability to spell. -aem My former fiance was computer illiterate but he was actually quite literate himself. When it came to using a keyboard he would take any shortcuts he could and 'u' and 'ur' and '2' and other things like that drove me nuts. It does, at first glance make a person seem either (1) illiterate or, (2) teenaged. He was neither; he was simply new to using a keyboard. I *try* to judge the posts by the content. It IS sometimes difficult to get past the abbreviated words, but then, think about it. We use terms like "BTW" and emoticons all the time and think nothing of it. I have a hard time keeping things like "IMHO" out of my business email correspondence because it's become so embedded in my online life. It is, however, IMHO (LOL) better than U and UR. Heheh. Jill |
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Doug Kanter wrote:
> "aem" > wrote in message > oups.com... >> Goomba38 wrote: >>> >>> I just want to know why you'd want to use "ne", "u" and "2" in place >>> of real words? You use other three letter words, so why is "two", >>> "you" and "any" any harder? >> >> I don't know from experience, but it's possible that webtv, like text >> messaging on cellphones, leads users to look for all possible >> abbreviations. First because keying is a PIA and then because it >> becomes its own form of written language. I don't think it says >> anything about the poster's actual ability to spell. -aem >> > > Several years ago, when my son and one of his friends discovered AOL > messenger, I walked by as they were typing similar mispelled > gibberish to one of their friends. These kids were all excellent > writers. Their excuse: "Hey....it's just the web". All 3 sets of > parents gradually put an end to that behavior. It can reach the point > where people don't know where to draw the line between "just the > web", and the real world where they need to be understood. And I agree with that, Doug. I think you'll notice I type in fairly complete sentences. I do have a sentence fragment or a dangling participle; grammar is not my job. I also use the occasional acronym. But you have to be a computer person to understand BTW and IMHO and ROFLMAO! Jill |
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On Sat 30 Apr 2005 09:12:54a, K. Reece wrote in rec.food.cooking:
> > "aem" > wrote in message > oups.com... >> Goomba38 wrote: >>> >>> I just want to know why you'd want to use "ne", "u" and "2" in place >>> of real words? You use other three letter words, so why is "two", >>> "you" and "any" any harder? >> >> I don't know from experience, but it's possible that webtv, like text >> messaging on cellphones, leads users to look for all possible >> abbreviations. First because keying is a PIA and then because it >> becomes its own form of written language. I don't think it says >> anything about the poster's actual ability to spell. -aem >> > > > I do know from experience and webtv comes with a wireless keyboard. The > very oldest units didn't come with keyboards but you could buy one for > them. What they don't come with is a mouse but that doesn't affect the > ability to type full words. > > Kathy And some people just think they're too goddamned cute for words! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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jmcquown wrote:
> Doug Kanter wrote: > >>"jmcquown" > wrote in message ... >> >>>Doug Kanter wrote: >>> > wrote in message ... >>>> >>>>>does ne one know a good lasagna recipe? if so could u email it 2 >>>>>me..... >>>>> >>>> >>>>Lazy sack of shit. Get your fat ass to the library. Find 5 recipes. >>>>See what they have in common and how they're different. Then, suffer >>>>through the failures like every other chef on earth. >>> >>>Hey, no need to be that rude, Doug. Many people have asked for >>>lasagna recipes here. >>> >>>Jill >>> >> >>Browse for other messages from the person who started this thread. >>Tell me what you see, Jill. :-) > > > I see a request for lasagna and a request for tamales. Maybe you know of > another name for this person and I'm missing it. > > Jill > > I see, "plz email me recipes cuz MY time is 2 $$$$ to chek bak 4 it" It's the reply-by-email-only part that bugs me, not the cutesy shorthand. But back to lasagna (and in case OP really is checking back here), I haven't made lasagna in a while so I don't have a recipe handy. I'm not sure that I'ce ever really used a recipe; but I like to parboil the noodles and let them finish cooking in the oven. I don't like lasagna made with uncooked noodles because the noodles stay pasty. I also skimp on the ricotta cheese, but I pour bachamel sauce (flavored with parmesan or romano cheese) over the top to make up for it. Bulk turkey breakfast sausage is good in lasagna or on pizza if you add a little fennel and red pepper flakes when you brown it. Hunt's or Del Monte canned spaghetti sauce is better than a lot of jarred sauces, and it work just fine in lasagna. Best regards, Bob |
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"aem" > wrote in message oups.com... > Goomba38 wrote: >> >> I just want to know why you'd want to use "ne", "u" and "2" in place >> of real words? You use other three letter words, so why is "two", >> "you" and "any" any harder? > > I don't know from experience, but it's possible that webtv, like text > messaging on cellphones, leads users to look for all possible > abbreviations. First because keying is a PIA and then because it > becomes its own form of written language. I don't think it says > anything about the poster's actual ability to spell. -aem > I do know from experience and webtv comes with a wireless keyboard. The very oldest units didn't come with keyboards but you could buy one for them. What they don't come with is a mouse but that doesn't affect the ability to type full words. Kathy |
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Kathy wrote: >I do know from experience and webtv > comes with a wireless keyboard. The > very oldest units didn't come with > keyboards but you could buy one for > them. What they don't come with is a > mouse but that doesn't affect the ability > to type full words. You're right, Kathy. WebTV has nothing to do with the poster choosing to use abbreviations. As far as 'A good lasagna recipe' is concerned, I could certainly use one myself. While I consider myself to be a good cook, generally, I've never liked liked any lasagna that I've made. I suppose I've tried a half dozen different recipes over my lifetime. My biggest complaint is with the cheese. The ricotta turns out grainy, even though I've blended it with eggs, first. If cottage cheese is included, it always ends up in separate, dry curds. Often the whole product seems a bit watery, rather than giving a 'sumptuous' mouth-feel. I wonder if the altitude (7,000+ feet) has any bearing on the final product. Elaine |
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"zxcvbob" > wrote in message
... > I also skimp on the ricotta cheese, but I pour bachamel sauce (flavored > with parmesan or romano cheese) over the top to make up for it. Big mistake. Now the OP's going to come back and say "plz tel me how u make bekamel sce". :-) |
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Elaine Goldberg wrote: > > As far as 'A good lasagna recipe' is concerned, I could certainly use > one myself. While I consider myself to be a good cook, generally, I've > never liked liked any lasagna that I've made. That's because you've never had good lasagna. Lasagna is an exercise in "creativity" and you have no benchmark. Sheldon |
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Doug Kanter wrote:
> [snip] These kids were all excellent writers. Their excuse: > "Hey....it's just the web". All 3 sets of parents gradually put an > end to that behavior. It can reach the point where people don't know > where to draw the line between "just the web", and the real world > where they need to be understood. That's ridiculous and harmful overreaching. Have you ever noticed that there are some kids who behave completely differently when they are away from their parents and others who behave the same? Parents like these, who try to "put an end to that behavior" needn't worry. As soon as their kids are able, they will leave and not look back. -aem |
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On Sat 30 Apr 2005 09:24:19a, Elaine Goldberg wrote in rec.food.cooking:
> > Kathy wrote: > >>I do know from experience and webtv >> comes with a wireless keyboard. The >> very oldest units didn't come with >> keyboards but you could buy one for >> them. What they don't come with is a >> mouse but that doesn't affect the ability to type full words. > > You're right, Kathy. WebTV has nothing to do with the poster choosing > to use abbreviations. > > As far as 'A good lasagna recipe' is concerned, I could certainly use > one myself. While I consider myself to be a good cook, generally, I've > never liked liked any lasagna that I've made. I suppose I've tried a > half dozen different recipes over my lifetime. My biggest complaint is > with the cheese. The ricotta turns out grainy, even though I've blended > it with eggs, first. If cottage cheese is included, it always ends up > in separate, dry curds. Often the whole product seems a bit watery, > rather than giving a 'sumptuous' mouth-feel. I wonder if the altitude > (7,000+ feet) has any bearing on the final product. > > Elaine Do you drain the ricotta? I drain it in a sieve overnight in the refrigerator, then blend (don't beat furiously) with egg and parmesan cheese. It's neither watery nor grainy. I doubt that your alititude would cause this problem. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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"aem" > wrote in message oups.com... > Doug Kanter wrote: >> [snip] These kids were all excellent writers. Their excuse: >> "Hey....it's just the web". All 3 sets of parents gradually put an >> end to that behavior. It can reach the point where people don't know >> where to draw the line between "just the web", and the real world >> where they need to be understood. > > That's ridiculous and harmful overreaching. Have you ever noticed that > there are some kids who behave completely differently when they are > away from their parents and others who behave the same? Parents like > these, who try to "put an end to that behavior" needn't worry. As soon > as their kids are able, they will leave and not look back. -aem > Depends on how you do it. They're older now, and THEY get disgusted with bad writing and speaking. However, another outside influence was largely responsible for this new attitude: The illiterate in the White House. The kids see him as the best reason on earth to learn your native language well. |
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"Elaine Goldberg" > wrote in message ... > > Kathy wrote: > >>I do know from experience and webtv >> comes with a wireless keyboard. The >> very oldest units didn't come with >> keyboards but you could buy one for >> them. What they don't come with is a >> mouse but that doesn't affect the ability >> to type full words. > > You're right, Kathy. WebTV has nothing to do with the poster choosing > to use abbreviations. > > As far as 'A good lasagna recipe' is concerned, I could certainly use > one myself. While I consider myself to be a good cook, generally, I've > never liked liked any lasagna that I've made. I suppose I've tried a > half dozen different recipes over my lifetime. My biggest complaint is > with the cheese. The ricotta turns out grainy, even though I've blended > it with eggs, first. If cottage cheese is included, it always ends up > in separate, dry curds. Often the whole product seems a bit watery, > rather than giving a 'sumptuous' mouth-feel. I wonder if the altitude > (7,000+ feet) has any bearing on the final product. > > Elaine > What brand and type of ricotta are you using? The fat free stuff is useless. If you can find Sorrento part skim, try that. Never comes out grainy or runny. And, maybe you're getting watery results from the noodles? If you're draining them in a colander, try laying them on a towel before arranging them in the cooking pan. And, perhaps parboil them, as someone else suggested. Even if they seem a bit undercooked, they'll soak up moisture from the sauce as the dish bakes, especially if you cover it tightly for some of the baking time. And cottage cheese....no. :-) |
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"Elaine Goldberg" > wrote in message ... > > As far as 'A good lasagna recipe' is concerned, I could certainly use > one myself. While I consider myself to be a good cook, generally, I've > never liked liked any lasagna that I've made. I suppose I've tried a > half dozen different recipes over my lifetime. My biggest complaint is > with the cheese. The ricotta turns out grainy, even though I've blended > it with eggs, first. If cottage cheese is included, it always ends up > in separate, dry curds. Often the whole product seems a bit watery, > rather than giving a 'sumptuous' mouth-feel. I wonder if the altitude > (7,000+ feet) has any bearing on the final product. > > Elaine > My oldest granddaughter actually makes really good lasagne. I have no idea what she puts in it though since she's decided it's her "secret" recipe. Oh well, I'll just go to her house to eat!! I've noticed that at even 3000 feet things don't always cook the same as it says in recipes. Kathy |
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"Nola" > wrote in message m... >I have about a dozen good lasagna recipes and a passable one or two >from > lasagne noodle boxes. > > I don't know why requesters always ask for "good lasagna recipes", I > would > have thought it a given that respondents would post what they thought > were > good recipes. Just to be a little different - anybody have any bad > lasagna > recipes? Here's a bad one: Super-quick Velveeta Lasagna 16 ounces oven-ready no-boil lasagna noodles 1 (28 ounces) jar favorite spaghetti sauce 1 lb brick Velveeta cheese, cut into 1-inch cubes 2 lbs ground turkey or ground beef or ground pork (or any combo thereof) Preheat oven to 350. Spray a 13" x 9" baking pan with nonstick cooking spray. In a skillet, brown ground meat; drain. Spoon about 1/4 cup spaghetti sauce on bottom of baking pan. Lay down a layer of noodles, then 1/2 browned meat, 1/3 of remaining sauce and 1/3 of Velveeta cubes. Repeat layer. Top 2nd layer with noodles, remaing 1/3 of sauce and Velveeta. Cover and bake at 350 for 45 minutes. from http://www.recipezaar.com/116257 |
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Nola wrote: > I have about a dozen good lasagna recipes and a passable one or two from > lasagne noodle boxes. > > I don't know why requesters always ask for "good lasagna recipes", I would > have thought it a given that respondents would post what they thought were > good recipes. Just to be a little different - anybody have any bad lasagna > recipes? > > -- > "Better Things for Better Living ... Through Chemistry." - DuPont, or was it > Timothy Leary? Yeah, go to the grocery store and buy a box of Chef Boy-ar-dee complete lasagna kit. |
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Doug Kanter wrote: > > wrote in message > ... > > does ne one know a good lasagna recipe? if so could u email it 2 me..... > > > > > > Lazy sack of shit. Get your fat ass to the library. Find 5 recipes. See what > they have in common and how they're different. Then, suffer through the > failures like every other chef on earth. Okay, from now on nobody is allowed to ask for recipes or any cooking advice on rec.food.cooking. |
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In article >,
zxcvbob > wrote: >jmcquown wrote: >> Doug Kanter wrote: >> >>>"jmcquown" > wrote in message t... >>> >>>>Doug Kanter wrote: >>>> > wrote in message ... >>>>> >>>>>>does ne one know a good lasagna recipe? if so could u email it 2 >>>>>>me..... >>>>>> >>>>> >>>>>Lazy sack of shit. Get your fat ass to the library. Find 5 recipes. >>>>>See what they have in common and how they're different. Then, suffer >>>>>through the failures like every other chef on earth. >>>> >>>>Hey, no need to be that rude, Doug. Many people have asked for >>>>lasagna recipes here. >>> >>>Browse for other messages from the person who started this thread. >>>Tell me what you see, Jill. :-) >> >> >> I see a request for lasagna and a request for tamales. Maybe you know of >> another name for this person and I'm missing it. >> >I see, "plz email me recipes cuz MY time is 2 $$$$ to chek bak 4 it" >It's the reply-by-email-only part that bugs me, not the cutesy shorthand. Meeeeeee toooooooo. Good recipes should be POSTED so those of us also thinking we'd like to see one can benefit as well. (minor tangent) Some people are just not paying attention. I had a recent comment on one of my food blog posts begging to have good new-husband- pleasin' recipes mailed to the commenter. While I am pleased to learn that someone besides my nearest and dearest is reading the darn thing, the post contained links to three recipes, including Barb Schaller's brownies and my mom's peanut butter cup cookies, which have both been wildly popular with people I've made them for and have cemented my rep as one of the Kitchen Goddesses at my church. *And* I have a recipe sidebar, coded by hand by yours truly. >But back to lasagna (and in case OP really is checking back here), I >haven't made lasagna in a while so I don't have a recipe handy. I'm not >sure that I'ce ever really used a recipe; but I like to parboil the >noodles and let them finish cooking in the oven. I don't like lasagna >made with uncooked noodles because the noodles stay pasty. I also skimp >on the ricotta cheese, but I pour bachamel sauce (flavored with parmesan >or romano cheese) over the top to make up for it. > >Bulk turkey breakfast sausage is good in lasagna or on pizza if you add >a little fennel and red pepper flakes when you brown it. > >Hunt's or Del Monte canned spaghetti sauce is better than a lot of >jarred sauces, and it work just fine in lasagna. I'll keep this in mind if I ever attempt again. My first attempt was winging it and it was ok, but not as tasty as the Italian deli's or even Stauffer's. Usually when I am jonesing I will just go out and get myself a serving from the deli. (Genova Deli in North Oakland, for the locals and former locals. It rules. I don't go for the porcini mushroom sauce any more, though, as I figured out how to make it in about half an hour's time.) Charlotte http://loveandcooking.blogspot.com -- |
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Wayne wrote: >Do you drain the ricotta? It never occurred to me. >I drain it in a sieve overnight in the > refrigerator, then blend (don't beat > furiously) with egg and parmesan > cheese. It's neither watery nor grainy. Thanks. I'll remember to do this the next time I'm motivated to try it again. >I doubt that your alititude would cause > this problem. I don't think so either, but I'm just trying to consider all the possibilities. Elaine |
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Doug wrote: >What brand and type of ricotta are you > using? I don't remember what kind I used most recently, but I've tried different kinds the few times I've made it. >The fat free stuff is useless. If you can > find Sorrento part skim, try that. Never > comes out grainy or runny. I'll look for it next time, thanks. >And, maybe you're getting watery results > from the noodles? I recall not cooking the noodles at all the last time I made it, in hopes that would help with the problem, but it didn't seem to make a difference. Elaine |
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Kathy wrote: >My oldest granddaughter actually makes > really good lasagne. I love other people's, but just not my own. >I have no idea what she puts in it though > since she's decided it's her "secret" > recipe. Oh well, I'll just go to her house > to eat!! Sounds like a good plan to me! Elaine |
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Nola wrote:
> I have about a dozen good lasagna recipes and a passable one or two from > lasagne noodle boxes. > > I don't know why requesters always ask for "good lasagna recipes", I would > have thought it a given that respondents would post what they thought were > good recipes. Just to be a little different - anybody have any bad lasagna > recipes? > > -- > "Better Things for Better Living ... Through Chemistry." - DuPont, or was it > Timothy Leary? Here are some bad ones from Allrecipes.com along with comments: ---------------------------------------------------------------------------- Nacho Lasagna Submitted by: Debbie "Super easy, super quick and super good. I usually use the mixture of white and Cheddar cheese that is already shredded." INGREDIENTS: * 1 pound beef sirloin, cut into bite size strips * 1 small onion, chopped * 2 teaspoons chopped garlic * 1 (10 ounce) can diced tomatoes and green chiles * 1 (4 ounce) can chopped jalapeno peppers * 1 (18 ounce) package tortilla chips * 1 (10 ounce) can black olives, drained * 1 tomato, chopped * 3 cups shredded Cheddar-Monterey Jack cheese blend DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large heavy skillet over medium heat, cook beef, onion and garlic until beef is evenly brown. Drain excess fat. Remove from heat, and stir in tomatoes and jalapenos. Pour half of beef mixture in a 9x13 inch pan. Top with a layer of tortilla chips, 1/2 of black olives, 1/2 of tomato and 1/2 of shredded cheese. Repeat layers. 3. Bake in preheated oven for 10 to 15 minutes, or until cheese is melted. Reviewed by: O_O "Simply.... DISGUSTING.... I had my friends over for dinner that night and I thought, hmmm sounds good! but I got a NASTY surprise. It had close to no flavor what-so-ever. I don't advise any one to try this recipe." ---------------------------------------------------------------------------- Pizza Lasagna Provided by: Stouffer's=AE "Combine two family favorites into one!" INGREDIENTS: * 1 (40 ounce) box Stouffer's=AE frozen Family Style Favorites Lasagna with Meat & Sauce * 1 ounce thinly sliced pepperoni * 1 (11 ounce) can refrigerated breadstick dough * 1/4 cup shredded mozzarella cheese DIRECTIONS: 1. ARRANGE pepperoni evenly over hot lasagna. Separate dough into breadsticks. Evenly place breadsticks lengthwise and crosswise over pepperoni, weaving to form a lattice top. Trim any excess dough that might be hanging from edge of pan. Sprinkle top of lattice with cheese. Place lasagna on a baking sheet. 2. BAKE in preheated 325 degrees F. oven for 25 to 35 minutes, or until breadsticks are golden brown and fully cooked. 3. Note: To make mini breadsticks, place left over dough on baking sheet with lasagna. Brush with melted butter, or olive oil. Bake for 20 to 25 minutes or until golden brown. Reviewed by: WATRQ "Disgusting!!!" ---------------------------------------------------------------------------= -- Rusty |
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On Sat, 30 Apr 2005 22:16:07 -0600, Elaine Goldberg wrote:
> > Wayne wrote: > > >Do you drain the ricotta? > > It never occurred to me. > > >I drain it in a sieve overnight in the > > refrigerator, then blend (don't beat > > furiously) with egg and parmesan > > cheese. It's neither watery nor grainy. > > Thanks. I'll remember to do this the next time I'm motivated to try it > again. > > >I doubt that your alititude would cause > > this problem. > > I don't think so either, but I'm just trying to consider all the > possibilities. > I don't mind the very things you complained about with ricotta and cottage cheese. In fact I buy farmer's cheese, which is dry cottage cheese, when I see it. Of course, you'd drain cottage cheese... but ricotta? I don't. I'd blame your tomatoes for a watery lasagna. Cook them until thick or thicken with tomato paste. |
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On Sun 01 May 2005 08:50:14a, sf wrote in rec.food.cooking:
> On Sat, 30 Apr 2005 22:16:07 -0600, Elaine Goldberg wrote: > >> >> Wayne wrote: >> >> >Do you drain the ricotta? >> >> It never occurred to me. >> >> >I drain it in a sieve overnight in the >> > refrigerator, then blend (don't beat >> > furiously) with egg and parmesan cheese. It's neither watery nor >> > grainy. >> >> Thanks. I'll remember to do this the next time I'm motivated to try it >> again. >> >> >I doubt that your alititude would cause this problem. >> >> I don't think so either, but I'm just trying to consider all the >> possibilities. >> > I don't mind the very things you complained about with ricotta and > cottage cheese. In fact I buy farmer's cheese, which is dry cottage > cheese, when I see it. Of course, you'd drain cottage cheese... but > ricotta? I don't. I began draining ricotta when I had produced several watery lasagnas in a row. I suppose how beneficial this may be depends on the ricotta. I find that some yield considerable liquid while others yield practically none. > I'd blame your tomatoes for a watery lasagna. Cook them until thick > or thicken with tomato paste. In my case that was not the problem. I hadn't changed my sauce in years and it's consistency had not changed. It was definitely the ricotta. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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"djs0302" > wrote in message oups.com... > > Doug Kanter wrote: >> > wrote in message >> ... >> > does ne one know a good lasagna recipe? if so could u email it 2 > me..... >> > >> > >> >> Lazy sack of shit. Get your fat ass to the library. Find 5 recipes. > See what >> they have in common and how they're different. Then, suffer through > the >> failures like every other chef on earth. > > Okay, from now on nobody is allowed to ask for recipes or any cooking > advice on rec.food.cooking. > Oh please....look at the original message. The person who wrote it made absolutely ZERO effort to find a basic lasagna recipe. There's one on EVERY FRIGGIN BOX OF L-NOODLES IN THE STORE! You take it from there and jazz it up as you learn. But that person made ZERO effort. |
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"Elaine Goldberg" > wrote in message ... > > Doug wrote: > >>What brand and type of ricotta are you >> using? > > I don't remember what kind I used most recently, but I've tried > different kinds the few times I've made it. > >>The fat free stuff is useless. If you can >> find Sorrento part skim, try that. Never >> comes out grainy or runny. > > I'll look for it next time, thanks. > >>And, maybe you're getting watery results >> from the noodles? > > I recall not cooking the noodles at all the last time I made it, in > hopes that would help with the problem, but it didn't seem to make a > difference. > > Elaine > Elaine, some noodles need to be cooked, and some don't. Here in upstate NY, there's only one brand that explicitly says it doesn't need to be cooked: Barilla. The recipe on their box works every time, as long as you follow it, and MAKE SURE YOU SEAL THE FOIL TIGHTLY. It's not only the sauce that moistens the noodles, but also the steam that's trapped under the SEALED FOIL. I don't know where you live, but there has to be a brand like Barilla. Once you've tried their recipe and gotten it down successfully, try adding layers of spinach, washed and then throroughly dried. Remove the fattest stems and put a 1" layer in the center of the lasagna assembly. During cooking, that 1" layer will shrink to maybe 1/4", but it'll still add to the dish. Another: Peel eggplant, and slice 1/4" thick. Preheat oven to the highest possible temp. Dip eggplant slices in egg/milk mixture (3 eggs beaten, maybe 1/4 cup of milk) and then seasoned bread crumbs. Place on baking pan, bake 3 minutes with the rack in the CENTER OF THE OVEN, flip them over, 5 more minutes. STAY RIGHT BY THE OVEN - DO NOT WALK AWAY. I don't know what the max temp of your oven is. You need to be there so if it smells like the eggplant is burning, you can get it out fast. Let the slices cool for a 1/2 hour. Layer the baked, breaded eggplant at the center (vertically) or higher in the lasagna assembly. I did both of these things in the same lasagna last week. It enchanted 2 teenagers and 2 adults. Absolutely delicious. Someone will probably come along here and tell you that eggplant slices need to be salted so that some mythical "excess liquid" drains out of it before you can use it for whatever purpose. Those people are sending their messages from a dark opium den somewhere in the Far East, and may be completely (but politely) ignored. The eggplant preparation I've described required no such thing. The high oven temperature drives out any of the fictitious moisture. |
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"Rusty" > wrote in message
ups.com... > anybody have any bad lasagna > recipes? Here are some bad ones from Allrecipes.com along with comments: * 1 pound beef sirloin, cut into bite size strips Sirloin? :-) Isn't lasagna supposed to be soft and easy to eat, like other comfort foods? |
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Doug Kanter > wrote:
Kiss my ass FAGGOT! Maybe they wanted somebodies favorite recipe that was already tested. EVER think of that COCKSUCKER. > "djs0302" > wrote in message > oups.com... > > > > Doug Kanter wrote: > >> > wrote in message > >> ... > >> > does ne one know a good lasagna recipe? if so could u email it 2 > > me..... > >> > > >> > > >> > >> Lazy sack of shit. Get your fat ass to the library. Find 5 recipes. > > See what > >> they have in common and how they're different. Then, suffer through > > the > >> failures like every other chef on earth. > > > > Okay, from now on nobody is allowed to ask for recipes or any cooking > > advice on rec.food.cooking. > > > > Oh please....look at the original message. The person who wrote it made > absolutely ZERO effort to find a basic lasagna recipe. There's one on EVERY > FRIGGIN BOX OF L-NOODLES IN THE STORE! You take it from there and jazz it up > as you learn. But that person made ZERO effort. |
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On Sun 01 May 2005 05:40:09p, The Wolf wrote in rec.food.cooking:
> Doug Kanter > wrote: > > <SNIP> Maybe they wanted somebodies favorite recipe that > was already tested. Does that mean that all those recipes on boxes and bags have never been tested? Horrors! God only know what would happen if you followed one of them. <snip> -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Doug Kanter wrote: > "djs0302" > wrote in message > oups.com... > > > > Doug Kanter wrote: > >> > wrote in message > >> ... > >> > does ne one know a good lasagna recipe? if so could u email it 2 > > me..... > >> > > >> > > >> > >> Lazy sack of shit. Get your fat ass to the library. Find 5 recipes. > > See what > >> they have in common and how they're different. Then, suffer through > > the > >> failures like every other chef on earth. > > > > Okay, from now on nobody is allowed to ask for recipes or any cooking > > advice on rec.food.cooking. > > > > Oh please....look at the original message. The person who wrote it made > absolutely ZERO effort to find a basic lasagna recipe. There's one on EVERY > FRIGGIN BOX OF L-NOODLES IN THE STORE! You take it from there and jazz it up > as you learn. But that person made ZERO effort. Well isn't coming here and asking for a recipe making an effort? Besides, how do you know the OP didn't make any effort beforehand. Maybe they did try the recipe on the box, didn't like it, and came here to see if someone else had a better one. |
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