Re: [CnD] Sugar's Lasagna
I love basil in anything! Deb B. -Original Message- From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 6:05 PM To: cookinginthedark@acbradio.org Cc: Sugar lopez Subject: Re: [CnD] Sugar's Lasagna I use the basil, romano fine. It is very good Be gentle and you can be bold; be frugal and you can be liberal; avoid putting yourself before others and you can become a leader among men. Lao Tzu -Sugar -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 2:22 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you buy parmagano reggiano it *will* be unprocessed, certified, and guaranteed to be free of adulterants and other such stuff, as the folks who make it in Parma, Italy are very serious about this. And you'll find it isn't much of a price difference between the altered stuff either. Some food items are reserved for certain places and their standards are in place so you get quality. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 3:15 PM To: [cookinginthedark@acbradio.org] <cookinginthedark@acbradio.org> Cc: Brenda Mueller <bren...@smart2.net> Subject: Re: [CnD] Sugar's Lasagna Yeah, but how processed is that fresh cheese, and what's in it? I doubt that one could find unprocessed cheese in any store. Brenda Mueller Sent from my iPhone > On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > LOL, well lately I like to use fresh parm. Just shred it and use it. > Smile > Sugar > > Be gentle and you can be bold; be frugal and you can be liberal; avoid > putting yourself before others and you can become a leader among men. > Lao Tzu > -Sugar > > > -Original Message- > From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, April 04, 2017 12:32 PM > To: cookinginthedark@acbradio.org > Cc: Wendy > Subject: Re: [CnD] Sugar's Lasagna > > I heard in a cooking demonstration that parmesan cheese contains sawdust. > Wendy > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
I use the basil, romano fine. It is very good Be gentle and you can be bold; be frugal and you can be liberal; avoid putting yourself before others and you can become a leader among men. Lao Tzu -Sugar -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 2:22 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you buy parmagano reggiano it *will* be unprocessed, certified, and guaranteed to be free of adulterants and other such stuff, as the folks who make it in Parma, Italy are very serious about this. And you'll find it isn't much of a price difference between the altered stuff either. Some food items are reserved for certain places and their standards are in place so you get quality. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 3:15 PM To: [cookinginthedark@acbradio.org] <cookinginthedark@acbradio.org> Cc: Brenda Mueller <bren...@smart2.net> Subject: Re: [CnD] Sugar's Lasagna Yeah, but how processed is that fresh cheese, and what's in it? I doubt that one could find unprocessed cheese in any store. Brenda Mueller Sent from my iPhone > On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > LOL, well lately I like to use fresh parm. Just shred it and use it. > Smile > Sugar > > Be gentle and you can be bold; be frugal and you can be liberal; avoid > putting yourself before others and you can become a leader among men. > Lao Tzu > -Sugar > > > -Original Message- > From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, April 04, 2017 12:32 PM > To: cookinginthedark@acbradio.org > Cc: Wendy > Subject: Re: [CnD] Sugar's Lasagna > > I heard in a cooking demonstration that parmesan cheese contains sawdust. > Wendy > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
Since buying the grated Parmesan or Romano cheese from the deli, I haven't looked back for buying the stuff in the can. It comes in cups with lids, and looks like how cheese would if you use a greater to grade it. > On Apr 4, 2017, at 5:21 PM, Nicole Massey via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > If you buy parmagano reggiano it *will* be unprocessed, certified, and > guaranteed to be free of adulterants and other such stuff, as the folks who > make it in Parma, Italy are very serious about this. And you'll find it isn't > much of a price difference between the altered stuff either. > Some food items are reserved for certain places and their standards are in > place so you get quality. > > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, April 04, 2017 3:15 PM > To: [cookinginthedark@acbradio.org] <cookinginthedark@acbradio.org> > Cc: Brenda Mueller <bren...@smart2.net> > Subject: Re: [CnD] Sugar's Lasagna > > Yeah, but how processed is that fresh cheese, and what's in it? I doubt that > one could find unprocessed cheese in any store. > > Brenda Mueller > > > Sent from my iPhone > >> On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> LOL, well lately I like to use fresh parm. Just shred it and use it. >> Smile >> Sugar >> >> Be gentle and you can be bold; be frugal and you can be liberal; avoid >> putting yourself before others and you can become a leader among men. >> Lao Tzu >> -Sugar >> >> >> -Original Message- >> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] >> Sent: Tuesday, April 04, 2017 12:32 PM >> To: cookinginthedark@acbradio.org >> Cc: Wendy >> Subject: Re: [CnD] Sugar's Lasagna >> >> I heard in a cooking demonstration that parmesan cheese contains sawdust. >> Wendy >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> --- >> This email has been checked for viruses by Avast antivirus software. >> https://www.avast.com/antivirus >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
If you buy parmagano reggiano it *will* be unprocessed, certified, and guaranteed to be free of adulterants and other such stuff, as the folks who make it in Parma, Italy are very serious about this. And you'll find it isn't much of a price difference between the altered stuff either. Some food items are reserved for certain places and their standards are in place so you get quality. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 3:15 PM To: [cookinginthedark@acbradio.org] <cookinginthedark@acbradio.org> Cc: Brenda Mueller <bren...@smart2.net> Subject: Re: [CnD] Sugar's Lasagna Yeah, but how processed is that fresh cheese, and what's in it? I doubt that one could find unprocessed cheese in any store. Brenda Mueller Sent from my iPhone > On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > LOL, well lately I like to use fresh parm. Just shred it and use it. > Smile > Sugar > > Be gentle and you can be bold; be frugal and you can be liberal; avoid > putting yourself before others and you can become a leader among men. > Lao Tzu > -Sugar > > > -Original Message- > From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, April 04, 2017 12:32 PM > To: cookinginthedark@acbradio.org > Cc: Wendy > Subject: Re: [CnD] Sugar's Lasagna > > I heard in a cooking demonstration that parmesan cheese contains sawdust. > Wendy > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
You can always use fresh as mentioned. Smile sugar Be gentle and you can be bold; be frugal and you can be liberal; avoid putting yourself before others and you can become a leader among men. Lao Tzu -Sugar -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 1:15 PM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] Sugar's Lasagna Yeah, but how processed is that fresh cheese, and what's in it? I doubt that one could find unprocessed cheese in any store. Brenda Mueller Sent from my iPhone > On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > LOL, well lately I like to use fresh parm. Just shred it and use it. > Smile > Sugar > > Be gentle and you can be bold; be frugal and you can be liberal; avoid > putting yourself before others and you can become a leader among men. > Lao Tzu > -Sugar > > > -Original Message- > From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, April 04, 2017 12:32 PM > To: cookinginthedark@acbradio.org > Cc: Wendy > Subject: Re: [CnD] Sugar's Lasagna > > I heard in a cooking demonstration that parmesan cheese contains sawdust. > Wendy > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
Ok ok folks you use what you like in recipes you don't have to follow exactly what is posted. I am just putting what I have used Have a wonderful and happy day Be gentle and you can be bold; be frugal and you can be liberal; avoid putting yourself before others and you can become a leader among men. Lao Tzu -Sugar -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 11:26 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you've got a BARD account, you might want to give a listen to the following book: Olmsted, Larry Real food fake food_ why you don't know what you're eating & what you can do about it DB86220 I found it to be rather enlightening. -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 1:12 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes <misslady0...@att.net> Subject: Re: [CnD] Sugar's Lasagna Thank you. I can eat all the yummy stuff if I stay away from all the processed stuff with preservatives. Deb B. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 8:41 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you want to take this to a new level, replace the Kraft "parmesan" with real parmesano reggiano. It's not that much more expensive, but the flavor is much better, and unlike most "parmesan" products it doesn't contain anything but cheese. -Original Message- From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 7:22 PM To: CND <cookinginthedark@acbradio.org> Cc: Sugar lopez <sugarsy...@sbcglobal.net> Subject: [CnD] Sugar's Lasagna Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar A wise old owl lived in an oak The more he saw the less he spoke The less he spoke the more he heard. Why can't we all be like that wise old bird? - Edward Hersey Richards -So True, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Co
Re: [CnD] Sugar's Lasagna
Yeah, but how processed is that fresh cheese, and what's in it? I doubt that one could find unprocessed cheese in any store. Brenda Mueller Sent from my iPhone > On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > LOL, well lately I like to use fresh parm. Just shred it and use it. > Smile > Sugar > > Be gentle and you can be bold; be frugal and you can be liberal; avoid > putting yourself before others and you can become a leader among men. > Lao Tzu > -Sugar > > > -Original Message- > From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, April 04, 2017 12:32 PM > To: cookinginthedark@acbradio.org > Cc: Wendy > Subject: Re: [CnD] Sugar's Lasagna > > I heard in a cooking demonstration that parmesan cheese contains sawdust. > Wendy > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
LOL, well lately I like to use fresh parm. Just shred it and use it. Smile Sugar Be gentle and you can be bold; be frugal and you can be liberal; avoid putting yourself before others and you can become a leader among men. Lao Tzu -Sugar -Original Message- From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 12:32 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: Re: [CnD] Sugar's Lasagna I heard in a cooking demonstration that parmesan cheese contains sawdust. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
Yes, many brands do. (Including the classic "green can") That's why the real stuff is worth seeking out. -Original Message- From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 2:32 PM To: cookinginthedark@acbradio.org Cc: Wendy <wdywms...@gmail.com> Subject: Re: [CnD] Sugar's Lasagna I heard in a cooking demonstration that parmesan cheese contains sawdust. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
I heard in a cooking demonstration that parmesan cheese contains sawdust. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
The thing that bugs me about processed grated parmesan isn't the preservatives, it's the cellulose. Other than increasing the volume to lower costs I can't think of a good reason to put grated wood in cheese. -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 2:20 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes <misslady0...@att.net> Subject: Re: [CnD] Sugar's Lasagna Thanks. Maybe I'll just go do that. I didn't know about the preservatives in processed cheese for a long time and was amazed that I can eat hoop cheese and it doesn't bother me at all!! But American sure does!--for example.. Deb B. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 2:26 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you've got a BARD account, you might want to give a listen to the following book: Olmsted, Larry Real food fake food_ why you don't know what you're eating & what you can do about it DB86220 I found it to be rather enlightening. -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 1:12 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes <misslady0...@att.net> Subject: Re: [CnD] Sugar's Lasagna Thank you. I can eat all the yummy stuff if I stay away from all the processed stuff with preservatives. Deb B. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 8:41 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you want to take this to a new level, replace the Kraft "parmesan" with real parmesano reggiano. It's not that much more expensive, but the flavor is much better, and unlike most "parmesan" products it doesn't contain anything but cheese. -Original Message- From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 7:22 PM To: CND <cookinginthedark@acbradio.org> Cc: Sugar lopez <sugarsy...@sbcglobal.net> Subject: [CnD] Sugar's Lasagna Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar A wise old owl lived in an oak The more he saw the less he spoke The less he spoke the more he heard. Why can't we all be like that wise old bird? - Edward Hersey Richards -So True, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedar
Re: [CnD] Sugar's Lasagna
Thanks. Maybe I'll just go do that. I didn't know about the preservatives in processed cheese for a long time and was amazed that I can eat hoop cheese and it doesn't bother me at all!! But American sure does!--for example.. Deb B. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 2:26 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you've got a BARD account, you might want to give a listen to the following book: Olmsted, Larry Real food fake food_ why you don't know what you're eating & what you can do about it DB86220 I found it to be rather enlightening. -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 1:12 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes <misslady0...@att.net> Subject: Re: [CnD] Sugar's Lasagna Thank you. I can eat all the yummy stuff if I stay away from all the processed stuff with preservatives. Deb B. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 8:41 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you want to take this to a new level, replace the Kraft "parmesan" with real parmesano reggiano. It's not that much more expensive, but the flavor is much better, and unlike most "parmesan" products it doesn't contain anything but cheese. -Original Message- From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 7:22 PM To: CND <cookinginthedark@acbradio.org> Cc: Sugar lopez <sugarsy...@sbcglobal.net> Subject: [CnD] Sugar's Lasagna Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar A wise old owl lived in an oak The more he saw the less he spoke The less he spoke the more he heard. Why can't we all be like that wise old bird? - Edward Hersey Richards -So True, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbr
Re: [CnD] Sugar's Lasagna
If you've got a BARD account, you might want to give a listen to the following book: Olmsted, Larry Real food fake food_ why you don't know what you're eating & what you can do about it DB86220 I found it to be rather enlightening. -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 1:12 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes <misslady0...@att.net> Subject: Re: [CnD] Sugar's Lasagna Thank you. I can eat all the yummy stuff if I stay away from all the processed stuff with preservatives. Deb B. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 8:41 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you want to take this to a new level, replace the Kraft "parmesan" with real parmesano reggiano. It's not that much more expensive, but the flavor is much better, and unlike most "parmesan" products it doesn't contain anything but cheese. -Original Message- From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 7:22 PM To: CND <cookinginthedark@acbradio.org> Cc: Sugar lopez <sugarsy...@sbcglobal.net> Subject: [CnD] Sugar's Lasagna Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar A wise old owl lived in an oak The more he saw the less he spoke The less he spoke the more he heard. Why can't we all be like that wise old bird? - Edward Hersey Richards -So True, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
Thank you. I can eat all the yummy stuff if I stay away from all the processed stuff with preservatives. Deb B. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 8:41 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you want to take this to a new level, replace the Kraft "parmesan" with real parmesano reggiano. It's not that much more expensive, but the flavor is much better, and unlike most "parmesan" products it doesn't contain anything but cheese. -Original Message- From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 7:22 PM To: CND <cookinginthedark@acbradio.org> Cc: Sugar lopez <sugarsy...@sbcglobal.net> Subject: [CnD] Sugar's Lasagna Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar A wise old owl lived in an oak The more he saw the less he spoke The less he spoke the more he heard. Why can't we all be like that wise old bird? - Edward Hersey Richards -So True, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
If you want to take this to a new level, replace the Kraft "parmesan" with real parmesano reggiano. It's not that much more expensive, but the flavor is much better, and unlike most "parmesan" products it doesn't contain anything but cheese. -Original Message- From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 7:22 PM To: CND <cookinginthedark@acbradio.org> Cc: Sugar lopez <sugarsy...@sbcglobal.net> Subject: [CnD] Sugar's Lasagna Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar A wise old owl lived in an oak The more he saw the less he spoke The less he spoke the more he heard. Why can't we all be like that wise old bird? - Edward Hersey Richards -So True, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sugar's Lasagna
Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar A wise old owl lived in an oak The more he saw the less he spoke The less he spoke the more he heard. Why can't we all be like that wise old bird? - Edward Hersey Richards -So True, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
One thing which makes lasagna taste really good is to mix a bit of your sauce into the cheese mixture. On 1/28/15, Sugar via Cookinginthedark cookinginthedark@acbradio.org wrote: Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use hillshire smoked Italian sausage) salt for boiling water 1 med. bottle of Prego speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Syl 'I have loved the stars too fondly to be fearful of the night. ~Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sugar's Lasagna
Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use hillshire smoked Italian sausage) salt for boiling water 1 med. bottle of Prego speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Syl 'I have loved the stars too fondly to be fearful of the night. ~Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark