02-23-2012, 08:22 PM | #106 |
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02-23-2012, 09:03 PM | #108 |
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It was really easy to do. I didn't have all of the veggies the recipe called for and I am kind of happy I didn't. I think it would've been too much. Well, for me anyways The snow peas were about 5 oz and a half of the red pepper. I also added extra chicken and onions.
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02-24-2012, 05:53 AM | #109 |
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Oh that looks nice bbro.
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02-28-2012, 07:10 PM | #110 |
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Thanks Griff!
Well, for today, I have a new recipe that I made up!! I wasn't sure if it should go in the recipe thread, the dinner thread or here. I figured here was the best I made lasagna rolls!! Noodles soaking in boiling water: Veggie heavy sauce. Includes shredded carrots, 3 roma tomatoes, 1/2 red pepper and spinach in canned sauce. Obviously seasoning was added, too. Cheese Filling - 1.5 cup ricotta cheese - approx 1 cup shredded mozzarella - 1 egg white - Seasonings Before rolling up: After rolling up in their own dishes. I put some sauce on the bottom so they wouldn't stick: I had some leftover filling, but instead of waiting for more noddles to soften, I just cheesed all the servings again: Then they got a BLANKET of veggie sauce: Since I forgot it in the filling, I added some grated cheese on the top: After baking for 25 mins in 350 degree oven: I, unfortunately, don't know how it tastes because as I was cooking, my stomach started getting upset. I didn't think adding more acid to it would help. |
02-28-2012, 07:33 PM | #111 |
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Dunno how it tastes either, but it looks AWESOME!
Love the shape for freezing too. I even have some lasagna noodles to work with and some homemade GRAVY from Sunday. I gotta get some ricotta though. This will be attempted. ETA - just pulled the ground beef outta the freezer.
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02-28-2012, 07:55 PM | #113 |
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classic - I risked it. It is really good. I probably would add a little more salt and garlic to the cheese filling, but not bad for winging it.
Now, I just need to find something to do with the leftover ricotta - lol |
02-28-2012, 08:16 PM | #114 |
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Really? Thats too easy -
Lemon-blueberry ricotta crepes Mmmmmm
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"like strapping a pillow on a bull in a china shop" Bullitt Last edited by classicman; 02-28-2012 at 08:23 PM. |
02-29-2012, 10:11 AM | #115 |
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those look delicious bbro, I would have one for breakfast. nom nom nom nom. I agree about the freezing part too. Way to go!
*** Separate question. How do I get a creme brulee to have that hard candy top?
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02-29-2012, 11:15 AM | #116 | ||
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Quote:
Quote:
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02-29-2012, 11:37 AM | #117 |
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CRAP! I was just out and drove past the supermarket without getting the ricotta.
Now I'll have to go out and make another trip in the rain.
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02-29-2012, 12:22 PM | #118 |
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If you have a ... um ... I think you guys call it a broiler? It is that part of the cooking apparatus in your kitchen in which you can expose the cooking yummehs to intense heat from above, then you can pre-heat the broiler to intense hotness and then slide the creme brulee dusted with brown sugar under the heat briefly until the sugar has melted. The key is to pre-heat the apparatus.
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02-29-2012, 01:18 PM | #119 |
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Ideally a kitchen blowtorch.
I bought the Evil Ex one. In the hope he would give himself horrific burns. No, really. This man used to perform ingorwing toenail sugery on himself with a pair of tweezers and a teaspoon. |
02-29-2012, 06:50 PM | #120 |
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I added some extra salt and of course garlic. I also threw in some cooked ground beef just for fun. They're in the oven now. Thanks again
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