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13 layer lasagna


Timmah!

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1 hour ago, Roxy! said:

Wow people you are good!!! More recipes pleaseeeee!!! 

Still waiting on those cookies...

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Interesting that only North America spells it lasagna, everywhere else, including Italy, spells it lasagne, you guys got spellchecker ???  ?

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Made your lasagna but added green pepper and mushrooms. Have to say it was a bit flat. Really don't know what was missing. 

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2 hours ago, HarryWeezer said:

Made your lasagna but added green pepper and mushrooms. Have to say it was a bit flat. Really don't know what was missing. 

It's not mine, it's the most-popular lasagna recipe on the largest recipe sharing site on the internet.  I spent 15 minutes reading over the most popular comments- like I do on all recipes I've never before made- to see what people thought of the recipe & what are the most popular tweaks... a few of them were to double or triple some of the spices; ie garlic, italian sesoning, onion, pepper, add red pepper etc. ... some suggested adding more beef &/or sausage... some suggested adding a couple tablespoons of bacon grease... yet more suggested adding parmesan, or nutmeg, or ginger, or garlic, or any permutation of those spices to the ricotta.  Only you know what flavors you like & how prominent you like those flavors... and in what balance.  I actually used a whole onion... 6 cloves of garlic instead of 2.. added garlic powder, parmesan & nutmeg to the ricotta... added 2 tablespoons of bacon grease... omitted the fennel... seared the meat- like I do with most- to get a nice, prominent savory flavor, thanks to Mr. Maillard... I also added a tablespoon of red pepper flakes to the sauce... I soaked the noodles for 20 minutes in very hot water to get them al-dente rather than boiling them, as some comments said it allows the noodles to absorb more of the liquid in the dish as they finish cooking, thus increasing the flavor...I also added a tablespoon of black pepper.  Only you know what you like; I would use that as a rough guide to point you in the right direction of what spices & how much to use in your dishes; as I by no means stick to a recipe by the letter 90% of the time.  Do you not have a go-to list of basic seasonings that you KNOW you will like & want in say a savory dish... or a sweet dish...or a high-dairy dish... even according to what meat(s) are going to be prominent in the dish?  If I'm at a restaurant & really like a particular dish, I ask if the cook/chef would let me know what he/she's done to produce those flavors...   I've taken notes over the years of cooking to learn & memorize what I like in a fish, chicken, creamy, tomato-y, savory, sweet, hot, etc. dish...

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Guess I need to start sharing some of my recipes. My Dad was a Certified Executive Chef and culinary instructor before he passed away in 2017. I should show off the things he's taught me.

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1 hour ago, Kamo7s said:

Guess I need to start sharing some of my recipes. My Dad was a Certified Executive Chef and culinary instructor before he passed away in 2017. I should show off the things he's taught me.

Definitely!  Would love to see some new recipes. Actually...I'd like to any recipes posted... hundreds of members & only a couple posted by anybody.  =(

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  • 3 weeks later...

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Since you been talking about it in rust I looked up your Recipe look good.

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