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DONK's Pizza-lasanga RECIPE (and others) 
So anyways, my adventures further into the world of Vegetarianism is going well, minus a few slipups (tonight being one of them). But I wanted to share this with you folks. I just too a photo of my latest lasagna bake  (see above)
Here's roughly how I make (I take no exact measurments--everything is visually put together) 1) Schreded Mazarella 2) Sharp Chedder 3) A small jar of SPegetti Sauce (Ragu or Prego is fine--any flavor) 4) Spinach (frozen or fresh) 5) Peperoni (to taste or preference) 6) Paremsan cheese 7) Ricotta Cheese (small container is fine) 8) Ground Beef (I normaly only put a few ounces in it--it's up to you) 9) a little bit of black pepper 10) 1 clove chopped garlic (or garlic powder) 11) Lasanga noodles (some folks like eggplant, etc--I keep it simple) Boil the noodles according to the instructions on the box (normally between 9 and 12 minutes) Spray the botom of your lasagna pan with olive oil spray (or whatever you use). Lay the first layer of noodles down. Top that with beef, parmeson, garlic, and spinach. Pour a bit of spagetti sauce on it (just a little bit). cover that with another layer of noodles. Cover the next layer with paremsan, chedder, a litle bit of mozerella, a few peperoni, a little beef, and spinach. Add Ricotta cheese to it (to taste, but it's a good idea not to overdo it) and a little bit of spageti sauce. Cover it with noodles. Finally for yoru last layer, treat that as a pizza layer. Spread a tiny amount of garlic, spagettis sauce all over that layer. Cover with Parmesan, mozerella and perperonni. Preheat oven to 425 degrees Farenheit. Bake for 30 to 35 minutes. Take out and let it sit for 10 to 15 minutes. Lasanga is best when it's twice cooked. Meaning, cook it tonight. Then pop it back in the oven on lower heat for 10 minutes the next night--and it'll taste so much better. I'm fucking Marry Poppins 777 in the hiz-ouse tonight, motherfucker! 
Got any other recipies?  [Edited 8/23/06 17:00pm] | |
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You could make it with faux pepperoni and faux 'hamburger' crumbles. I bet it would be scrumptious.
Just trying to help.  |
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CarrieMpls said: You could make it with faux pepperoni and faux 'hamburger' crumbles. I bet it would be scrumptious.
Just trying to help.  | |
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thank god I have unlimited data on my cell. plan.....
just sayin' great thread though! | |
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I make an awesome seafood sauce for noodles or over bread for a melt  | |
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Imago said: CarrieMpls said: You could make it with faux pepperoni and faux 'hamburger' crumbles. I bet it would be scrumptious.
Just trying to help. What?  |
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CarrieMpls said: Imago said: What? I found several stores in Tampa that carry Vegan Ice cream. Thanks for turning me on to that. | |
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PurpleThunder said: I make an awesome seafood sauce for noodles or over bread for a melt
I fucking love women who can cook, and women who are proud of it! | |
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Imago said: CarrieMpls said: What? I found several stores in Tampa that carry Vegan Ice cream. Thanks for turning me on to that. 
There's a whole WORLD of super duper yummy veggie/vegan food out there. You just gotta find it. 
Morning Star Farms is a GREAT product line for folks who want to go veggie but really don't know how yet. They make lots of great substitutes, their 'burger' crumbles are one of my favorite. Super duper yummy for sloppy joes. They're great in any recipe youo'd use ground beef in.
I can send you a list of my fave veggie products if you want. lol. |
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CarrieMpls said: Imago said: I found several stores in Tampa that carry Vegan Ice cream. Thanks for turning me on to that.
There's a whole WORLD of super duper yummy veggie/vegan food out there. You just gotta find it.
Morning Star Farms is a GREAT product line for folks who want to go veggie but really don't know how yet. They make lots of great substitutes, their 'burger' crumbles are one of my favorite. Super duper yummy for sloppy joes. They're great in any recipe youo'd use ground beef in.
I can send you a list of my fave veggie products if you want. lol. Yes! I warn you, I'm not going to be a hippy like you northern types though.  | |
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Pepperoni on lasagna... 
I like I like! | |
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Imago said: CarrieMpls said:
There's a whole WORLD of super duper yummy veggie/vegan food out there. You just gotta find it.
Morning Star Farms is a GREAT product line for folks who want to go veggie but really don't know how yet. They make lots of great substitutes, their 'burger' crumbles are one of my favorite. Super duper yummy for sloppy joes. They're great in any recipe youo'd use ground beef in.
I can send you a list of my fave veggie products if you want. lol. Yes! I warn you, I'm not going to be a hippy like you northern types though. 
I'm no hippy!! |
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2the9s said: Pepperoni on lasagna...
I like I like! Yes,very interesting But it aint no moussaka "Nobody makes me bleed my own blood...NOBODY!"
johnart says: "I'm THE shit" | |
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ThreadCula said: 2the9s said: Pepperoni on lasagna...
I like I like! Yes,very interesting But it aint no moussaka Hey, check out the low hanging balls thread. It has some interesting material in it. http://www.prince.org/msg/100/200090  | |
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ThreadCula said: 2the9s said: Pepperoni on lasagna...
I like I like! Yes,very interesting But it aint no moussaka Oh thready, I never said it was!
I wouldn't!! | |
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tonight we had rotini with store-bought spaghetti sauce 
but i also made spinach topped tomatoes. they are sooooo good.
i'll post the recipe when i get back if anyone wants it. | |
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Imago said: ThreadCula said: Yes,very interesting But it aint no moussaka Hey, check out the low hanging balls thread. It has some interesting material in it. http://www.prince.org/msg/100/200090
Darling,U shaved em so much they started hanging?!! "Nobody makes me bleed my own blood...NOBODY!"
johnart says: "I'm THE shit" | |
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fantasyislander said: tonight we had rotini with store-bought spaghetti sauce
but i also made spinach topped tomatoes. they are sooooo good.
i'll post the recipe when i get back if anyone wants it. yes! | |
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ThreadCula said: Imago said: Hey, check out the low hanging balls thread. It has some interesting material in it. http://www.prince.org/msg/100/200090
Darling,U shaved em so much they started hanging?!! Oh!! nevermind "Nobody makes me bleed my own blood...NOBODY!"
johnart says: "I'm THE shit" | |
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Further bastarization of Italian cuisine...you need to let me show you how to do it right! | |
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applekisses said:
Further bastarization of Italian cuisine...you need to let me show you how to do it right! 
JerseyKRS just orgnoted me something about my suace.
He talks about my special sauce sometimes. And yes--we orgnote each other.  | |
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Imago said: applekisses said:
Further bastarization of Italian cuisine...you need to let me show you how to do it right!
JerseyKRS just orgnoted me something about my suace.
He talks about my special sauce sometimes. And yes--we orgnote each other. Dood...I'm telling you...don't fuck with the sauce...the recipe is an important point of identity for each Italian family. | |
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applekisses said: Imago said:
JerseyKRS just orgnoted me something about my suace.
He talks about my special sauce sometimes. And yes--we orgnote each other. Dood...I'm telling you...don't fuck with the sauce...the recipe is an important point of identity for each Italian family. That's kind of like us Thai's and Minute Rice I guess--it's the cardinal sin of Thai families. It came between me and a roomate once.
Post your recipe girl! I love women who can cook and are proud of it! | |
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Imago said: I love women who can cook and are proud of it!
The only time American women should be barefoot inside, when they are in the kitchen! [Edited 8/23/06 18:23pm] | |
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2the9s said: Imago said: I love women who can cook and are proud of it!
The only time American women should be barefoot inside, when they are in the kitchen!
[Edited 8/23/06 18:23pm] Shoes are like our burkas, praise Bob Dobs!  | |
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That looks good. How I miss having an oven.  | |
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Seafood Sauce
We'll keep it simple but keep in mind you can add whatever kind of seafood you want, shrimp, scallops, lobster etc and you can put whatever amount of the meat in that you want depending on your tastes and how thick you want it. 2 large packages of imitation crab meat 1L of cream...you can use milk but you will have to add flour to thicken it. Onion Mushrooms....fresh or canned depending on preference or availability Garlic...amount also will depend on preference. Sautee onions and mushrooms in pan...I use a stirfry frying pan cause its nice and deep. Once onions and mushrooms are sauteed to the point that the mushrooms are browned nicely. Break up crap meat or toss in cooked seafood and sautee together til meat is warmed up. Add garlic and stir, then slowly add in cream while stirring. Keep at a med-low temp simmering while continuing to stir every so often while the cream thickens...and make sure it doesnt burn to the bottom. Once the sauce has thickened you can use it right away over noodles etc. Best thing to do is make it a day ahead of time and keep in the fridge to let the flavors go through the sauce and it will also thicken more if it sits. You can freeze it in portions and take them out as needed. Great over noodles or over toasted bread...then I would recommend sprinkling some asiago cheese on top or whatever cheese you prefer. | |
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PurpleThunder said: Seafood Sauce
We'll keep it simple but keep in mind you can add whatever kind of seafood you want, shrimp, scallops, lobster etc and you can put whatever amount of the meat in that you want depending on your tastes and how thick you want it. 2 large packages of imitation crab meat 1L of cream...you can use milk but you will have to add flour to thicken it. Onion Mushrooms....fresh or canned depending on preference or availability Garlic...amount also will depend on preference. Sautee onions and mushrooms in pan...I use a stirfry frying pan cause its nice and deep. Once onions and mushrooms are sauteed to the point that the mushrooms are browned nicely. Break up crap meat or toss in cooked seafood and sautee together til meat is warmed up. Add garlic and stir, then slowly add in cream while stirring. Keep at a med-low temp simmering while continuing to stir every so often while the cream thickens...and make sure it doesnt burn to the bottom. Once the sauce has thickened you can use it right away over noodles etc. Best thing to do is make it a day ahead of time and keep in the fridge to let the flavors go through the sauce and it will also thicken more if it sits. You can freeze it in portions and take them out as needed. Great over noodles or over toasted bread...then I would recommend sprinkling some asiago cheese on top or whatever cheese you prefer. | |
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Stuffed baked peppers are good too...
You can stuff them with cooked spicy beef or chicken or even eggplant and seasoning...add in spices, something you can play with on your own depending on taste preference etc. clean out the peppers into little bowls and stuff them. Bake in the oven till you can see the peppers are starting to cook and then take them out and add cheese on top to compliment the stuffing and finish by broiling them to melt and crisp up the cheese a bit like you would for a lasagne. Same as doing tomatoes...just cook for less time. | |
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Imago said: applekisses said: Dood...I'm telling you...don't fuck with the sauce...the recipe is an important point of identity for each Italian family. That's kind of like us Thai's and Minute Rice I guess--it's the cardinal sin of Thai families. It came between me and a roomate once.
Post your recipe girl! I love women who can cook and are proud of it! Mon doesn't give a shit about what clothes she takes to England, she's just determined to take about 50 packs of Ma-Ma noodles and a rice cooker. | |
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