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re: My WFDT Lasagna: Step by step with photos.
Posted on 12/12/12 at 11:40 pm to KosmoCramer
Posted on 12/12/12 at 11:40 pm to KosmoCramer
pretty fancy for a midwesterner
0
Posted on 12/12/12 at 11:42 pm to Rohan2Reed
The entire recipe came from pioneer woman, as stated in op.. So the tips should probably go her way since I just copied and followed :)
Ingredients are different than the norm.
I hate Italian sausage with a burning passion.
Pasta wasn't overlooked but close so I likely wouldn't precook if I made it again. I almost didn't this time but wanted to stay true to the recipe since I always change recipes and frick them up , lol.
Thank you though :) Italian leftovers are the only leftovers I eat so I'm glad to be able to save some $$$$$
I got the layered mozz from the recipe and tought it was a pretty good idea. Use less cheese, get same effect.
I liked the cottage because ricotta is too dry for me but I like Dorothy's suggestion of mixing
Ingredients are different than the norm.
I hate Italian sausage with a burning passion.
Pasta wasn't overlooked but close so I likely wouldn't precook if I made it again. I almost didn't this time but wanted to stay true to the recipe since I always change recipes and frick them up , lol.
Thank you though :) Italian leftovers are the only leftovers I eat so I'm glad to be able to save some $$$$$
I got the layered mozz from the recipe and tought it was a pretty good idea. Use less cheese, get same effect.
I liked the cottage because ricotta is too dry for me but I like Dorothy's suggestion of mixing
This post was edited on 12/12/12 at 11:44 pm
Posted on 12/12/12 at 11:44 pm to LouisianaLady
quote:
The entire recipe came from pioneer woman, as stated in op.. So the tips should probably go her way since I just copied and followed :)
ummmm .. yeah, go ahead and show me where you posted that in the OP.
quote:
I hate Italian sausage with a burning passion.
any particular reason? or is this like people who "hate" brussel sprouts?
quote:
Pasta wasn't overlooked but close so I likely wouldn't precook if I made it again. I almost didn't this time but wanted to stay true to the recipe since I always change recipes and frick them up , lol.
good idea. boiling THEN baking almost always leads to something being overcooked.
quote:
Thank you though :) Italian leftovers are the only leftovers I eat so I'm glad to be able to save some $$$$$
bring me a plate
quote:
I liked the cottage because ricotta is too dry for me but I like Dorothy's suggestion of mixing
dry cheese in a saucy dish .. sounds pretty logical to me.
This post was edited on 12/12/12 at 11:46 pm
Posted on 12/12/12 at 11:49 pm to LouisianaLady
I usually make the lasagna a day ahead of time and let it meld in the fridge.
It makes the meal more enjoyable the next day since I just pop it in the oven, and honest it tastes better and stays together better.
Win, win, win situation.
It makes the meal more enjoyable the next day since I just pop it in the oven, and honest it tastes better and stays together better.
Win, win, win situation.
Posted on 12/12/12 at 11:51 pm to KosmoCramer
quote:
I usually make the lasagna a day ahead of time and let it meld in the fridge.
It makes the meal more enjoyable the next day since I just pop it in the oven
good call .. the key is to reheat lasagna in the oven. put it in the microwave and the edges of the pasta get all rubbery.
Posted on 12/12/12 at 11:52 pm to Rohan2Reed
quote:
ummmm .. yeah, go ahead and show me where you posted that in the OP.
The first sentence says I tried a new recipe and I mentioned several times that the recipe called for X thing. I also mentioned pioneer woman in the comments that followed. I meant to post her recipe too. My bad on forgetting that part though.
quote:
any particular reason? or is this like people who "hate" brussel sprouts?
i adore brussel sprouts! People who hate them need to have them made right first! But I hate the minty taste of Italian sausage that comes from the herbs in it. Hate hate hate. No real reason other than i hate most minty things.
quote:
dry cheese in a saucy dish .. sounds pretty logical to me.
I overly sauce/cheese everything. I love rich food that's over the top.
I'd be happy to bring ya some though. It's still yummy as hell!
Posted on 12/12/12 at 11:54 pm to LouisianaLady
Posted on 12/13/12 at 12:42 am to LouisianaLady
My weakest food genre to cook is Italian. I'm going to give this a try soon. I do like Italian sausage so ill go with that in place of the breakfast sausage. Nice post LL.
Posted on 12/13/12 at 1:31 am to pochejp
so what did you do with the wine?
use it in the dish?
drink it?
inquiring minds want to know
use it in the dish?
drink it?
inquiring minds want to know
Posted on 12/13/12 at 6:40 am to Rohan2Reed
After looking at the gumbo thread I'd suggest not calling everyone out on what they do wrong based on assumptions and concentrate on your own homework.
Posted on 12/13/12 at 6:45 am to Martini
*popcornx25*
Posted on 12/13/12 at 6:50 am to Panny Crickets
Well as I said in the other thread if the shoe fits...
Posted on 12/13/12 at 6:57 am to Martini
No shite, that gumbo thread was horrid! Not so much because of the dish....if anyone new to cooking/the F&D board would have posted that thread it would be perfectly acceptable. But for the self proclaimed king of the kitchen (via all of his criticisms of pretty much any and everything that someone shares on here) to flaunt a sorry arse gumbo thread like that....well it was eye opening to say the least.
Posted on 12/13/12 at 6:58 am to LouisianaLady
The spice that you object to is Anise in Italian sausage, licorice flavor is what it imparts.
Posted on 12/13/12 at 6:59 am to LouisianaLady
You'll get better results in browning your meat if you use a bigger pan or do it in batches. Based on that pic, there's too much meat which likely will result in your meat steaming, you won't get any color, and the fat won't render as easily.
Posted on 12/13/12 at 7:30 am to KosmoCramer
Your basement steps go so deep as to reach Parma?Posted on 12/13/12 at 7:32 am to LouisianaLady
Nice job with the step by step.
I'm gonna do this for the Christmas dinner we do.
I'm gonna do this for the Christmas dinner we do.
Posted on 12/13/12 at 7:41 am to LouisianaLady
looks great. I'm making lasagna for a christmas party I'm hosting at my house tomorrow for about 12-15 people. Yours looks fantastic
Posted on 12/13/12 at 7:42 am to Martini
quote:
After looking at the gumbo thread I'd suggest not calling everyone out on what they do wrong based on assumptions and concentrate on your own homework.
For as high class that he is, I was shocked to see him asking for help on the OT about is Insignia (Best Buy brand) TV. Surely he wouldn't stoop to a generic TV.
Posted on 12/13/12 at 8:09 am to Martini
quote:
After looking at the gumbo thread I'd suggest not calling everyone out on what they do wrong based on assumptions and concentrate on your own homework.
i just came back in here and saw this .. i can't believe he actually did this .. this has to be an act or something ..
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