Fauxie said:

See? you can prove that I'm not joking.
Thai's take rice seriously.

Spinach-Topped Tomatoes

12 (1/2-inch thick) tomato slices
vegetable cooking spray
1 (10-oz) package frozen chopped spinach
1/3 cup grated parmesan cheese, divided
2/3 cup italian-seasoned breadcrumbs
1/2 cup thinly sliced green onions
1/2 cup frozen egg substitute (or two medium eggs beaten)
1 tablespoon skim milk
12 pimiento strips (about 1 tablespoon) i can never find pimiento in the store so i just leave this part out.
1/4 teaspoon freshly ground pepper

Arrange tomato slices in a 13- x 9- x 2-inch baking dish coated with cooking spray; set aside.

Cook spinach according to package directions, omit salt; drain well. Press spinach between paper towels until barely moist. Combine spinach, 1/4 cup parmesan cheese, breadcrumbs, green onions, egg substitute, and milk; stir well.

Spoon 2 tablespoons spinach mixture over each tomato slice; sprinkle slices evenly with remaining parmesan cheese. Top each tomato slice with pimiento strip, and sprinkle slices with pepper. Bake at 375 degrees for 10 to 12 minutes or until thoroughly heated and lightly browned.

Imago said:

Sure do. I should know, I seem to be lugging a 10kg bag into the kitchen every week.

PurpleThunder said:

i've had that before... it's good.

fantasyislander said:

It is good...I've made it and usually mix the cream cheese with a bit of sour cream and that powdered ranch mix...

applekisses said:

Imago said:

I had a close friend in high school who was Philipino it was the same with her family...the rice cooker was always in the middle of the kitchen table

and...I can't share my families sauce recipe with you...I'd have to kill you

(I'm half-kidding)

But, I'll give you a few pointers...

~NEVER use cheddar cheese or garlic powder (only real garlic) in italian cooking(!!!)
~Mix an egg with your ricotta...also throw in some parm...fresh ground pepper some chopped garlic and a bit of salt...it'll hold up better
~You're overcooking your pasta...lasagne cooks twice so you should only boil the pasta for about 4-5 min (it'll still be hard inside) and then take it out and layer it -- keeps it from getting soggy
~If you use frozen spinach makes sure to squeeze the heck out of it to get all of the moisture out, otherwise you'll have mushy lasagne...also, you can mix it in with the ricotta mixture if you want

Ain't a pizza without those fishy things. (althom forgot what they're called )

althom said:

Anchovies!

applekisses said:

Thanks toots!

althom said:

Welcome, sweetie!

applekisses said:

althom said:

2the9s said:

You would you would!

Imago said:

that looks lovely

but instead of pepperoni .....id use salami...but thats just me

Christopher said:

Christopher always, always cracks me up.

CarrieMpls said:

Me too!

who needs beef in a pasta dish at all, really? i guess it's one thing if you're making a dish like spaghetti and meatballs, but lasagna is SO meat-optional, especially if you have a lot of tomatoes and onions going on.

also, boca faux beef crumbles are totally amazing if you really need the texture of beef in your recipes. i've made meatless sausage gravy and biscuits with it, and it was

Anx said:

Imago said:

your raw red meat clogs my artery, baby.

Anx said:

oh damn.

Imago said:

thanks guys

but really you both need to watch this.

http://www.youtube.com/wa...os25sU_OZE