NT cookbook
- Started
- Last post
- 49 Responses
- paraselene0
wendell!?!?
- winter0
why "idaho potatoes"? are they really different from any other?
- paraselene0
of course they are don't be ridiculous. pfft.
- ornj0
Here's my kick you in the mouth lasagna recipe. (note, this is a bit of a time investment)
2 jars of sauce that have huge hunks of tomato and roasted garlic in it. *hint, don't let anyone with an italian background see you do this as they may cut your balls off.
1 lb of ground sirloin.
1lb of whole milk mozzarella cheese
whole milk riccotta cheese
flour
milk (2% or whole, whole)
butter
garlic salt
pepper
no boil lasagna noodles
wax paper
aluminum foil
lasagna dish
--------------------------------...Step 1:
brown the ground sirloin in a deep pan. As it's browning add garlic salt and pepper.Step 2:
once the meat is pretty much brown, dump in both jars of sauce, mix it around a bit. You can move on while this is cooking.Step 3: in a smaller pan combine flour, butter, and milk until you have a batter like concoction. It should be really running/watery at first but as the liquid cooks off it will thicken. Allow to thicken until it is pretty consistantly thick but is still able to drip similar to water. If you cook it too long the color will turn a little yellowish and it can develope a nutty flavor. Still good but not what we are going for. Remove the pan from heat and cover it with plastic wrap right away. You want to make sure you cover the entire surface or else it can form a skin and no one wants this.
Step 5:
Shred the mozzarella cheese. Shred all of it. Resist from eating it, if you can.Step 6:
Start layering. First add a nice thick layer of the meat sauce to the bottom. On top of this add a layer of noodle, 1 noodle high, 3 across should be enough as they will expand. On top of the noodles add spoonfuls of riccotta cheese in 3 little gobs along each noodle. On top of this pour a bit of the milk and flour mixture followed by a little mozzarella cheese as sort of a bonding agent. Keep doing this until you have reached the top of the dish. Top it off with the rest of the mozzarella cheese.Step 7:
This is the part that makes your house smell good. Bake that sucker. Cover the top with a tented piece of wax paper and then a piece of aluminum foil. You don't want the foil to touch the tomato sauce because tomoato sauce causing the aluminum to break down (your science lesson for the day). Pop that sucker in the oven for an hour at 400 degrees. Keep an eye on it because this might be a little long. 15 minutes before it's done cooking take off the wax paper and foil to allow it to brown a little.Step 8:
Take it out of the oven, let it cool. After it has cooled enough you are going to want to pop it in the fridge and let it get cold. If you do this it will hold together a lot better than if you just served it. After a couple hours (maybe make this the night before) take it out and heat it back up in the oven.Done. Crack out a bottle of red wine and enjoy. You can serve like, a family of 5 on this thing so make it when you entend to either have friends over or give it to them later.
- k0na_an0k0
Here's my kick you in the mouth lasagna recipe.
Step one. You cook the lasagna.
Step two. I kick you in the mouth.
Step three. I eat your lasagna and drink all your beer.
Step four. I leave.
- nooner0
add water.
- ornj0
Kona_anoK's attempt to be funny:
Step 1: Try really hard to be funny
Step 2: Fail.
- version30
american saturday bbq
buy meat of choice
grill 8-10 minutes scallops, steaks
grill 18-22 minutes brats, chicken, etc
grill 35-40 minuts salmon filets, etc
drink fav beer or soda