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  1. NRG
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       #1  
    Here it is dinner time in some parts of the country and I thought I might get you folks going some Lasagne.

    So let's start.

    You are going to need

    1 red pepper
    1 green pepper
    1 vidilia onion
    1 lbs. of gound meat
    3 links of sausage (italian)
    2 lbs of cheese roughly
    3 boxes of oven-ready lasagne noodles.

    First we start by browning the sausage in the bottom of a pot. Medium heat.

    Hang on tech problems!!

    Fixed!

    So anyways medium heat

    Last edited by NRG; 09/18/2005 at 06:06 PM.
  2. NRG
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       #2  
    After simmering those links in the bottom of the pot we are using




    We will wind up with some very nicely browned italian sausage.



    Be sure to just brown them.

    Next we move on to the onions.



    You are going to want to sautee your onions in the same pot you cooked the sausage in. Be sure every once and a while to add a little water/wine to the middle of the pan to get some of that flavor off the the bottom of the pot (deglazing). Make sure to brown those onions up nice and good. And be sure to season to your own liking.

    Once you have browned the onions up nice and good, remove them from the pot. Place onions in dish on the side.

    Be sure to degalze the pot a little more in between ingredients.

    Next to go in is the peppers.




    Now brown those peppers a nice and good.




    Once the peppers are browned good, place them in seperate area like you did with the onions.




    Next comes the ground beef.





    You guessed it! More with the browning of the meats going on here.




    Once the ground beef is nice and browned, take the ground beef and strain it of the fat. Then we set it on a side dish. Leaving nothing but a somewhat empty pan.



    Degalze the bottom of the pan a little more at this point.

    Now we will add our sauce(use whatever you like) to the empty deglazed pot. Normally if I had the time I would do a sauce from scratch but I really did not feel like making it this time. So I used XXXXXXXX, I will let you guess what it is.



    Sorry it looks a little.............orange. Damn Treo camera.

    Let the sauce heat up to a simmer. While you are waiting for the sauce to simmer, it would be a good time to cut those snausages up!




    I cut them at an angle to give the sausage more surface area.
    After a while you should have something like this.



    Once your sauce reaches a simmer it is time to build the sauce up.

    Let's start by adding the snausages!!






    Don't stir!! We got more coming!! Gound beef is next!!




    In ya go!




    No stirring! Onions' turn.






    Next up the peppers!




    Now it is time to stir!!!



    Now let over low heat for an hour or so, covered. See you folks soon. Next I will show how we put everyting together.
    Last edited by NRG; 09/19/2005 at 09:37 PM.
  3. #3  
    wow Makes my bowl of oatmeal look pretty sad.
  4. #4  
    Looks like it'll be good. PM me a slice when it's finished.
  5. #5  
    What's the calorie count here ??
  6. NRG
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       #6  
    Quote Originally Posted by Mtreosexual
    What's the calorie count here ??
    Calories? What are those?
  7. NRG
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       #7  
    Next we build!
  8. #8  
    Is this a 2000th post celebration and is your lovely bride assisting?
    Last edited by gtwo; 09/18/2005 at 08:44 PM.
  9. #9  
    Never thought of NRG's posting would make me hungry.

    If you are just within 50 miles I would have invited myself.
  10. #10  
    Ronbo,
    Don't try to moderate such a delicious post !!
  11. NRG
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       #11  
    So here are the pans I am going to use. I bought the small ones so I could freeze a few of the pans for later comsumption. So let's get to building our dinner! First let's get the pans all laid out.





    Next lets get our cheese(moz., asagio, parm., and a secret cheese) mixture ready.




    Get our Ricotta ready.




    Now we will go get some of the sauce that has been simmering for the past hour or so.



    Now take some of that sauce and put a thin layer at the bottom of the pan to keep the noodle from sticking or worse burning .




    Next add a noodle on top of that thin layer of sauce we just put down.



    Next add some more sauce



    Then some shredded cheese.



    Be sure to throw a layer or two of ricotta in there as well.



    Repeat these steps till you get to the top of the pan.



    Repeat above steps for as long as you have sauce. In my case I was able to make 5 of those small meatloaf pans worth of heaven.

    Take your brimming pan(s) and put them in an oven that has been preheated to 395 degrees. Take pan(s) out of the oven, after letting them cook for a half hour to 45 min. Let stand for 20 minutes then serve. Enjoy!

    Last edited by NRG; 09/19/2005 at 09:41 PM.
  12. NRG
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       #12  
    Quote Originally Posted by Perry Holden
    Is this a 2000th post celebration and is your lovely bride assisting?
    2000 post party indeed! The bride helped prep the veggies befor hand.
  13. NRG
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       #13  
    Quote Originally Posted by ronbo2000
    Never thought of NRG's posting would make me hungry.

    If you are just within 50 miles I would have invited myself.
    And you would have been welcome,... and still are. But you better get here beofre I eat it all.
  14. #14  
    Glut!
    MaxiMunK.com The Forum That Asks, "Are You Not Entertained?"

    Remember: "Anyone that thinks the Treo should just work right out of the box, shouldn't own a Treo..."
  15. NRG
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       #15  
    Quote Originally Posted by Insertion
    Glut!
    Huh?
  16. #16  
    Quote Originally Posted by NRG
    But you better get here beofre I eat it all.

    ^^^^^GLUT!!^^^^^

    glut

    1. To fill beyond capacity, especially with food; satiate.
    MaxiMunK.com The Forum That Asks, "Are You Not Entertained?"

    Remember: "Anyone that thinks the Treo should just work right out of the box, shouldn't own a Treo..."
  17. NRG
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       #17  
    Quote Originally Posted by Insertion
    ^^^^^GLUT!!^^^^^
    Ah, much clearer now. Glut? Naw just hunger.
  18. #18  
    looks/sounds very nice.. good idea to add the italian sausage.. I'll have to remember that next time we make lasagna..
    <IMG WIDTH="200" HEIGHT="50" SRC=http://www.visorcentral.com/images/visorcentral.gif> (ex)VisorCentral Discussion Moderator
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  19. NRG
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       #19  
    Quote Originally Posted by ToolkiT
    looks/sounds very nice.. good idea to add the italian sausage.. I'll have to remember that next time we make lasagna..
    As far as I am concerned lasagne is not lasagne without the links. Thanks for the kind words.
  20. #20  
    Quote Originally Posted by Mtreosexual
    Ronbo,
    Don't try to moderate such a delicious post !!
    I get hungry too!!!
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