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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/8/2008 9:36:18 AM | Charon52: You DO know that there are "no-boil" noodles that you can use in the lasagne recipe that makes it so easy...right?
I'm not sure of the brand, but it even has the recipe on the back to make lasagne too...just thought you would like to know, but YOUR recipe DOES sound delicious.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/8/2008 1:55:53 PM | I'm not sure of the brand, but it even has the recipe on the back to make lasagne too PURISTS DONT READ ON LOL
I've used plain old regular lasagna noodles to make the uncooked noodle, quick recipe since probably the 70's. It doesn't really require those special ones. Now purists would have a heart attack over this recipe, but it's good. I actually prefer the texture of this lasagna to that of the traditional recipes (and boy howdy are the noodles easier to handle!!) . This recipe is so old that the sauce is called spaghetti sauce, not pasta sauce LOL.
MY VERSION OF LAZY DAY LASAGNA
1 lb meat (beef, or Italian sausage)
32 oz jar Spaghetti Sauce
1.5 cup water
1/2 tsp dried oregano leaves
1/8 tsp garlic powder
1.5 cup cottage cheese
.5 lb mozarella cheese, shredded
.5 cup parmesan grated cheese
16 oz box lasagna noodles, uncooked
1. Brown meat, drain and set aside.
2. Mix together spaghetti sauce, water and herbs and set aside.
3. Combine all the cheeses and set aside.
Assemble lasagna:
Spray or grease a 9x13 pan (for thinner) or 11x7 pan (thicker). Pour 1/4 of the sauce, put in a layer of dry noodles, spread 1/4 of the cheese mixture over the noodles, sprinkle on 1/3 of the meat, then a thin layer of sauce. Repeat the layers twice, ending with the last of the meat. Top with remaining sauce and sprinkle on the remaining cheeses.
Cover dish tightly with foil or if the dish has a lid, use it. Bake 1 hour at 375 degrees. Let rest 10 minutes before serving.
NOTES: 3 notes
1. For beginners, here's how the layers go starting with the base, the first one down:
Sauce
noodles
cheese
meat
Sauce
noodle
cheese
meat
Sauce
noodles
cheese
meat
Sauce
cheese
2. cottage cheese vs ricotta. I freeze cottage cheese when I get it home from the store. Then I thaw it for use. It makes a very fine grain, as you would get in ricotta cheese.
3. CAUTION! (trust me-this is important!) If you decide to make this ahead and freeze it, BAKE IT BEFORE FREEZING!
As Alton Brown says "Good eats!"
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/8/2008 2:09:43 PM | | may i ask why do you put sauce on the bottom silly question i know but still i put meat and sauce together then flat pasta sorry noodle then meat n sauce then noodle then meat sauce then noodle then cheese is that where im going wrong an im just creating a kinda lasange monster that bear s no resemblance to anything edible he he | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/8/2008 2:33:50 PM |
You DO know that there are "no-boil" noodles that you can use in the lasagne recipe that makes it so easy...right? Hi Beth... Yeah, I know about them but don't like the taste or texture- Sort of like when I make cabbage rolls... cook the cabbage just to al dente and quick cool it before trimming the spine and rolling. It adds a lot to the already labor intensive prep, but worth it for the overall effect of taste and texture. Speaking of... I use a similar meat mix for cabbage rolls too. Takes forever to prep and cook, but I get 10+ meals out of one pot, plus at least 5 quarts of cabbage soup.
Back to topic... nothing special cooking tonight. Maybe some squash soup from the freezer, or beef and beans (ground beef cooked down with garlic and oregano, add a couple of cans of baked beans) over rice. Maybe Beef and Cornbread- couple of packets of the Jiffy mix, add a pound of browned drained ground beef, bake and serve in bowls. Simple, cheap eats from what's left in the pantry until I can get to the market.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/8/2008 2:44:08 PM | Tee- sauce on the bottom helps cook the pasta when it's put in only partly cooked or raw, like in Rover's recipe. It also "greases" the pan so mostly the rest of what's in there won't stick too terribly. As far as building the thing... It doesn't matter what layers are used- if at all. Best lasagne I've had was a mass of broken pasta, cheese, meat, sauce and over-cooked, but it WAS her first time, and she tried and it was made more for emotional sustenance than physical hunger. You can also do a vegetarian version with layers of eggplant, zuchinni, roast bell peppers, and asparagus taking the place of the pasta and meat. Minimally healthier.
Sherilyn- Chorizo and eggs scrambled over rice? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/8/2008 5:47:46 PM | Hey Sherilyn...I bet that was good, even though I am not a spinach lover. I didn't know what sofrito was so I looked it up, I am learning so much on here. I also googled some chorizo recipes...lots of good ones but there is nothing like getting recipes or ideas from people who have done it. So...
chorizo recipes/ideas are still welcomed.
Tee hee: I have always assumed putting the sauce down first was to prevent the pasta from sticking to the pan...if I am wrong, please correct me.
Nogo: Do you have a recipe for that? Sounds great.
Edit: Shame on me, I posted then realized I hadn't read ALL of the posts above. Charon snuck in on me. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/8/2008 7:22:41 PM | Not silly question at all
may i ask why do you put sauce on the bottom edit: oh I didn't read everything--I see Caron has answered the part about layers.
You can't believe the number of ways I change this up. Heck go ahead and mix the meat and sauce and go from there--you'll just have meat falling out of the lasagna because there's nothing to support it on the bottom. OHHH well there you go that's why meat doesn't go in the sauce to start out. I think sauce first is so the noodle has something to cook in and meat not in sauce, at least for the first layer, is so meat doesn't fall out the bottom of the lasagna as you serve it. Listen you almost can't screw up lasagna. It will be very edible The taste isn't going to be changed, just how it holds together.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/8/2008 11:53:05 PM | yeah i see thanx spose im just trying to make one like the 'one' well 'two' big lumps i had in spain they were deep too.. ill try charons deadly one in the earlier thread an if i survive ill try rovers must remember to share it | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/9/2008 4:21:16 PM | Ah, a moment to write down a couple recipes:
I'm not a tofu fan. But I'm also not an egg fan. And when I tried making this "eggless" egg salad for my vegetarian daughter I was amazed at how great it tastes.
Basically you press extra firm tofu between paper towels to take out the water and grate it into a bowl. I add chives from the garden and lots of chopped celery. Chopped red pepper is nice too. Then a bit of dijon mustard, salt, pepper, paprika and enough mayo to bind it like an egg salad. That easy. Great on a sandwich but also good as a dip. I don't like the rubbery texture of eggs (chicken periods...blech) or the crumbly dryness of the yolk so it was pretty great to find an alternative.
The marinated tofu is easy too. I chopped the second half of the block of ex firm tofu into cubes and put it in a mason jar. I added a long slim strip of lemon peel, two crushed cloves of garlic, a half tsp crushed chilis, lots of cracked black pepper and a tbsp of pickling salt and shook it all up. Then I covered it with olive oil to marinate. Nice on greek style salads. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/9/2008 4:34:21 PM |  I got home earlyand started and roast at about 3. Just woke up to a weeeellllllll done roast.  The neighbor's dog is trying to eat it as I type.  He's not havin much luck. Oh well, I'll have some raisin bran and milk and go to bed  . Tryin charon's lazagna recipie tomorrow. I'll let you know. Thanks for all the ideas. Ya'll are great.
Hey t-razz wait til you find out what honey really is. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/9/2008 5:17:06 PM | | Finished up my chorizo mixture tonight and turned it into nachos. I made the chips by spreading them out on a pan and sprinkling them with lots of cheese and sticking them unt the broiler until they melted and just started to brown. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/9/2008 6:37:55 PM | | Heck..I've just about given up making Lasagna...I just make Rigatoni..with the same sauce, meats, and cheeses...and you don't have to be quite as fussy when putting in layers...ya just sorta toss it all together.... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/9/2008 9:51:39 PM | | Does anyone like easy as much as me? How about creamy tacos? Brown hmbgr meat, drain fat, add taco seasoning and little water. simmer. turn oven on 350 and fill 4 large soft tacos {or hard whatever} with the meat and roll em up. place in baking dish. In saucepan warm up mixture of Campbells naco cheese soup, some picante sauce and green chilles and diced tomatoes then pour this over tacos in baking dish and cook 20 minutes. you can only make this better and better. velveeta and rotel toms? Easy! fast. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/9/2008 10:40:07 PM | I was in a hurry, and sautéed some vegetables and mushrooms, including a tart tomatillo, with red pepper, cumin, and oregano. I rolled that up in tortillas with some shredded quesa blanca and some CostCo salsa.
I was baking cookies at the same time for a poetry reading this evening. Everyone had fun it seemed, and there were no leftovers, not even crumbs.
Poets are like locusts, except that they won't shut up.
We went to a tavern after, about a dozen of us, and several ordered. There was too much potato on the 'to skins, and the fries weren't salted. But the shrimp were big and succulent, and the fried ravioli were fresh-made. I drank Fat Tires and grazed the table.
Cheers!
Vulf  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/10/2008 5:28:37 AM |
Does anyone like easy as much as me?
Yes, every meal I make is under 30 minutes. I like to keep it simple and not time consuming yet still healthy and tasty. :) Cooking and then eating what I made is my 1 hour of relaxation time each day. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/10/2008 8:45:47 AM | | I made chicken salad, since boneless breasts were $1.99 this week at the local butcher. I will eat it on oatmeal bread for lunch, with pickles and salt and pepper potato chips. I do not like pickles added to potato salads, chicken salads, egg salads, etc. but love to eat them alongside sandwiches. Basic chicken salad, with Duke's mayo, Durkees Famous Sauce, celery and coarse ground black pepper. I make various types of chicken salad, mostly for other people's luncheons, just in a basic food mood today it seems. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/10/2008 11:53:51 AM | Naughtical love this thread.
Had chicken and rice for lunch.
Can of cream of chicken soup,empty into microwave bowl, fill empty can with milk, dump in bowl and stir or whisk.Add minute rice until slightly soupy.cook on high for ten minutes stir half way through.Yummy !! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/10/2008 12:31:59 PM | y know what lookin at what you american based people eat i can only say we english are well behind(i would have said philasteins but i cant spell it) i mean i come in from work make meself something like an omelette an if still peckish sum cornflakes cant i pop over fer some of your munches ..its not fair
tonight was shredded chicken chow mein and chicken curry from the local takeaway ill av to be good fer a week now ..wimper :) | |
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