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Old 09-08-2014, 06:48 PM   #11
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Arroz con Pollo de Rosalia, from " Memories of a Cuban Kitchen".
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Old 09-08-2014, 06:49 PM   #12
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This recipe combines the Béchamel with the ragu before assembly.
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Old 09-08-2014, 06:49 PM   #13
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Originally Posted by CWS4322 View Post
Right--I forgot to mention that I put the béchamel on after about 20 minutes when cooked from frozen. If you don't do béchamel, no worries. I cover mine for the first hour or so, uncovered for the last 15 minutes.
That would work splendidly!
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Old 09-08-2014, 06:50 PM   #14
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Thank you all for your recommendations.
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Old 09-08-2014, 06:51 PM   #15
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My son is heading over to England for 4 months so we met up with him for his final dinner. He wanted Pho, so, Pho it was. Late lunch so here I am at 7 p.m. not hungry. I know I will be later so it will probably be some cheese and stuff I bought at an Italian grocer today...
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Old 09-08-2014, 07:18 PM   #16
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I made a recipe from Rachael Ray called Baked Devil's Chicken. I made a few adjustments so I could use what I had on hand. It was good, not great. I think I will try the method again on pork chops and see how that goes.

Also finished up the last of the cabbage salad and made a small pot of split pea soup to use up the pigs bath water, left over from Saturday's boiled dinner.
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Old 09-08-2014, 07:19 PM   #17
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If I freeze stew I fish out the potatoes before freezing it, the carrots and celery seem to do fine but I hate the texture of potatoes after they've been frozen in stew or soup.

I'd freeze the uncooked lasagna Andy.

For dinner tonight we're having a beer butt chicken done on the barbeque, along with some spuds, and a green salad.

It's so good to see you posting again Katy...you've been missed!
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Old 09-08-2014, 07:22 PM   #18
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This recipe combines the Béchamel with the ragu before assembly.
Do you have to? The milk protein / fat will most likely separate (curdle). When I make creamed soups for the freezer, I use evap. milk (advice from my friend the chef)--doesn't separate. Since you can't do that with assembled lasagne, I'd look at making it without the béchamel added to the ragu before assembly...just a thought. And, only 1/2 cook the noodles. Or maybe use evap. milk? If you top with grated cheese, add that after it has cooked 15-20 minutes from frozen, not when you are ready to put it in the freezer.
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Old 09-08-2014, 07:38 PM   #19
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We're having an easy dinner tonight - burgers and tater tots.
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Old 09-08-2014, 08:13 PM   #20
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I made a recipe from Rachael Ray called Baked Devil's Chicken. I made a few adjustments so I could use what I had on hand. It was good, not great. I think I will try the method again on pork chops and see how that goes.

Also finished up the last of the cabbage salad and made a small pot of split pea soup to use up the pigs bath water, left over from Saturday's boiled dinner.
I find RR's recipes are heavy on pasta and heavy on cheese. I have yet to make one of her recipes that works for me re: how I like to eat.
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