No way. Taco lasagna is awesome. You should try it. It's easy to make too. Just spray some oil in a baking pan, layer some soft tortillas (taco shells) on the bottom, layer some taco meat (chicken or beef-whatever floats your boat), some cheese, some taco sauce, and keep layering. Then bake it in an oven for about 20 min - 1/2 hour until the cheese is melted and delicious. Then you top it with more cheese, tomatoes, lettuce, sour cream, whatever you like when serving. So good.
It is really good. You should make it. I like regular lasagna too, especially with Italian sausage in it and lots of cheese of course!
I have to be in the mood for miracle whip. Real mayo is better. Ive never cared for Waldorf salad, give me any type of Greek salad...mmmm. My mom use to make grasshopper pie that was delish. mint filling with oreo crust.
There are variaties to "oven pasta" (pasta al forno) and if Italian sausage is used, I prefer not making a 'lasagna' and instead using tagliatelle. You just make layers of pasta, fried onions and mushrooms, sausage and bacon/panchetta and lots of different cheese (I like parmigiano, mozzarella, peccorini and gorgonzola). Top it with whipped eggs for "creaminess", into the oven and boom.
There is a kit for them that uses soft tacos that is pretty decent. Whichever brand where everything is in yellow boxes with red writing---Old El Passo maybe. I forget.
LOL my mom always said I was the one who drove her the most crazy eating as a kid because I would take forever. She would be clearing the table and I would still only be half way through. I have some vague recollection of an episode of being yelled at because I would only eat peas and corn one at a time and I wasn't quick about swallowing them once they made it into my mouth and my dad yelling at me about it which got me upset which made me take even longer which made him even more mad.
and they told you to use ketchup? if they did, their recipes are awfully shallow and lack character in my broth I combine the following: tomato sauce (not juice) finely cut basil scampi cut garlic clam broth 2 tbsp lime juice 1 tsp Worcestershire sauce (optional) 2 drops Tabasco 1/2 cup white cooking wine olive oil sesame oil touch of white pepper, ginger powder put into blender - mix in anchovies when the chowder is completed, top it all with grated sweet onion As a New Yorker, I don't generally use cook books - did so when first learning to cook. I NEVER measure my ingredients and put in as much or as little of each item to taste.
Pardom me Moi.But homemade lasagna made the old fashioned way with real noodles and Ricota cheese and vine ripe Roma tomatoes and the best ground beef and pepperoni cannot be improved upon. Maybe fresh basil added or 2 kinds of cheese. Generally as a rule adding too many ingredients can cost a dish. Instead of a dish having a certain flavor and texture it becomes a buffet of competing flavors.BiG Mistake. There aren't 25 different ways to fix a standing Rib Roast or Leg of Lamb.Just a couple ways. Nor are there many different ways to bake bread. The worst bread I ever bought was supposed to be Gourmet bread. It was loaded to the gills with all kinds of fancy herbs. It was heavy.Baked in some fancy made brick oven.The bread was literally unedible.It was wet and didn't even taste like bread. Bread that is wet is one that hasn't been formed right.Plus it wasn't baked long enough.Bread has to be kneaded and allowed to sit and rise.The exact amount of care is reguired to get the dough fit for baking. Bread can never be rushed.
I have a local butcher slice my bacon 1/4" thick. I fry it at a low heat until crispy. No nitrates in my bacon other than smoke. I drain off 80% of the fat and that is what I fry my eggs in. I love cast iron. It is the non stick pan of the heartland! Even have the pan with ribs in it for cooking pork loin. Talking about meat......the best red meat I've found is from a recently killed elk that is butchered quick and clean, The backstraps are cut into 1-1/2" steaks then butterflyed, seasoned, seared then smoked over oak , hickory or mesquite. Said my piece....now I've gotta go eat.
Not exactly. Manhattan chowder is tomato-based, and not cream-based. I've never heard of catsup in it.
As a bachelor who is a good cook, I eat whatever I want in whatever amounts at any time, day or night. This makes my married buddies all jealous because they only get to eat what their wives cook and only at dinner time. And I love cake - yum, yum, yum!!!
