»Tell me your best recipes!«
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 Ok, I like to cook...so what? anyway, one thing i have never made is lasagne. Does anyone have a good lasagne recipe that they would mind sharing? I could do a search online for one, but meh, I thought I would see if anyone here has one first. or, for that matter a recipe for anything good! Please share, I would love to try some new things out! posted by allone |
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| in-my-opinion.orgGirls and Boys, Body & Health, Food & Diet, Home & GardenHome & GardenTell me your best recipes! |
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 allone: Does anyone have a good lasagne recipe that they would mind sharing? I could do a search online for one, but meh, I thought I would see if anyone here has one first. The vegetarian recipes for lasagne are normally the best, I'll look for mine and post it, it's absolutely awesome (can substitute vegetables with meat, it's normally just that the vegetarian lasagnes are made slightly different.. or maybe I've been mistaken.) posted by hungarian kid |
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 meat take meat... eat meat... posted by the anomaly |
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 Well, I would highly recommend looking up at foodtv.com and search for recipes by Rachel Ray and 30-minute Meals as well as Food 911 w/ Tyler Florence. They make some great, quick, healthy, delicious stuff! posted by volonteshiva |
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the anomaly: meat
take meat... eat meat... best. recipe. ever. 
HK, yeah, that sounds good! im up for a vegetarian lasagne, i would like to try something different. i cant wait. and V, thanks for the advice, i will give those a look to see what i can find. oh, if anyone wants a chili recipe (real texas chili), i can post my chili recipe. its really spicy though. i made it for some old roomates and they couldnt handle it...and they call themselves texans, bah! posted by allone |
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allone: oh, if anyone wants a chili recipe (real texas chili), i can post my chili recipe. its really spicy though. i made it for some old roomates and they couldnt handle it...and they call themselves texans, bah! Well, I guarantee I can handle it! What kinds of stuff are in it? Please do post... posted by volonteshiva |
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volonteshiva: Well, I guarantee I can handle it! What kinds of stuff are in it? Please do post... oh, you know, a lil of this, a lil of that. haha ill have to wait until im home tonight before i can post it. i haven't made it in a long time and cant remember it all exactly. i do know for a fact that there are no beans in it...who puts beans in chili? weird stuff. but yeah, ill put it up tonight when i get home. posted by allone |
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allone: i do know for a fact that there are no beans in it...who puts beans in chili? weird stuff. Hmm, I would say alot of people! You can get beans in Cincinnati chili(aka Skyline, Goldstar, Empress). My father makes a great chili that has beans. I know of alot of people at chili cookoffs that use beans. I think it's a regional thing whether you use certain ingredients. I mean most people who aren't from around Cincinnati don't necessarily like Skyline... posted by volonteshiva |
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 Make pizza.
posted by knn |
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 I'm sorry if anyone is offended. These are ridiculously simple instructions because I gave the kind of intructions I would want. I'm a very poor cook unless I know EXACTLY what I am doing. Ingredients Bacon (1 rasher per person) Chicken breast (1 breast per person) Red Peppers (use about a quarter of a red pepper per person) Creme Fraiche An Egg Grated Parmesan (lots) Pasta (Linguini works very well) Pinch of salt Shake of black pepper (I like to do this with bacon and chicken and red peppers, but when I was first shown the recipe it was just with bacon.) Cut bacon into slices (scissors do the job well) Slice each chicken breast into three bits lengthways and then cut them up into smaller cubes. Slice the red pepper lengthways and then cut the slices into 2 or 3 pieces. Break an egg into a cup and sprinkle pepper into the cup too. Mix the two together with a fork making sure that you mix in the yolk. Get a tablespoon ready next to your tub of creme fraiche Heat the water to boiling point, then add a pinch of salt. Leave to simmer until you decide to add the pasta. Cook the outside of the chicken first. Then add the bacon. Depending on how many people you are cooking for, you will need to work out when to start cooking the pasta. I tend to find it's best to stop cooking the pasta a minute before the packet tells you to. Remember, once you get have set the pasta going, you are limited for time, wheras you can always leave the frying pan with the chicken and bacon to the side while the pasta finishes cooking. When you have only a couple of minutes to go, turn the heat up on the frying pan and put in the slices of red pepper. You want the slices of red pepper to be turning slightly black. When the pasta has finished cooking move the saucepan over to the sink and empty the pasta into a colander leaving a thin layer of water at the bottom of the saucepan. Put the pata back in the saucepan along with the contents of the frying pan. Put in the egg mixed with black pepper and stir it in making sure that the egg doesn't stick to the sides or the bottom of the pan. (If you are only making this for one, you may find the egg doesn't cook when you are mixing it into the pasta. In that case just put the saucepan over the heat for a bit.) Then add the creme fraiche. Um... this is a matter of opinion. I guess you'll have to experiment. Several heaped tablespoons  Stir it in!
Add half the parmesan you've grated and stir that in too. Serve onto plates and sprinkle the remaining half of the parmesan on top. Et voila! Mmmmmm carbonara! posted by fatpie42 |
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 This is my lasagna recipe, revised over the course of 5 years or so.  At the risk of being immodest, I've had a ton of good reviews on it. posted by Tiefling |
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Tiefling: This is my lasagna recipe, revised over the course of 5 years or so.
At the risk of being immodest, I've had a ton of good reviews on it. Blooming eck! There are four different types of cheese in that recipe! posted by fatpie42 |
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fatpie42: Blooming eck! There are four different types of cheese in that recipe! Oh, indeed, and each one serves a purpose. Ricotta for a base, for substance. Parmesan for pure flavor. Mozzarella for melting. Italian cheese blend for melting/flavor. Are you not fond of cheese, or just not used to seeing so many? posted by Tiefling |
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 Tiefling: skinrider.blogspot.com... Argh, I hate recipes without pics. 
Maybe I should start a recipes category posted by knn |
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 Tiefling: At the risk of being immodest, I've had a ton of good reviews on it. well, i printed out your recipe and had it for a while and finally got around to making it...add me to your list of people who give you good reviews 
although i did replace the garlic salt with minced garlic...its just personal preference posted by allone |
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The time now is 12 February 2012, 10:12 php B.B. |