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Old 09-13-2009, 03:08 PM   #11
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either beef and broccoli stir fry or lentil soup.
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Old 09-13-2009, 03:31 PM   #12
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Quote:
Originally Posted by gardenguru View Post
Since someone mentioned these, may I offer these original recipes:

“JOEY’S KILLER LASAGNA”

Serves 8

Ingredients

1 medium onion, chopped
3 Tbs olive oil
½ pound ground beef
½ pound bulk Italian sausage (or casings removed if links)
½ pound ground veal
2 cloves garlic, thinly sliced
6 ounces mushrooms, chopped
15 ounces tomato sauce
12 ounces tomato paste
½ cup dry red wine (e.g., Chianti)
½ cup water
1 tsp oregano, dried leaves
1 tsp basil, crushed dried
1 tsp salt
½ tsp pepper
½ tsp sugar
8 ounces mozzarella cheese, shredded
1 pound Ricotta cheese
½ cup fresh-grated Parmigiano Reggiano
12 ounces lasagna noodles

Directions

Sauté the chopped onion in the olive oil. Add and cook the ground meats, garlic, and mushrooms. Drain.

Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.

Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles (use more wide noodles). Drain, rinse, drain again.

Butter a 9 x 13-inch baking dish.

Blend the mozzarella and ricotta together.

Cover the bottom of the dish with a thin layer of the sauce.

Then layer: 1/3 of the noodles, 1/3 of the sauce and 1/3 of the Ricotta-Mozzarella blend. Repeat twice more. Cover with the Parmesan cheese.

Bake uncovered in a 350°F oven for 40-50 minutes, or until bubbly.

This recipe can be refrigerated (or even frozen) up to the point of cooking. If refrigerated, cook at 325°F for 55-60 minutes. If frozen, cook for 75 minutes.



SEAFOOD RISOTTO
Serves 4

Ingredients

4 cups light fish/seafood stock (see recipe, above;
or two cups regular fish/seafood stock and 2 cups water; or one cup clam juice and 3 cups water)
½ cup dry white wine
1 Tbs Light olive oil
1 Tbs unsalted butter
¼ cup chopped shallots
1 cup Arborio (or other good risotto type) rice


3 Tbs Light olive oil
6 oz crimini mushrooms
1 clove garlic, sliced very thinly
1 lb fresh asparagus (can sub ½ cup thawed
frozen peas)
½ pound shrimp, peeled, de-veined, tails removed
½ pound sea scallops (halve large ones)
¼ pound cooked crabmeat


1/4 cup chopped fresh basil (preferably lemon
basil; or chopped fennel leaf)
3 Tbs freshly grated Parmesan cheese


Directions

Place stock and wine in saucepan and place on low heat to keep at a very low simmer.

Heat oil in a large, heavy skillet.

Sauté shallots over medium heat until soft.

Add rice, stir frequently to coat each grain and sauté about 3 minutes (until rice becomes opaque to oh-so-slightly toasted).

Add 1 cup (2-4 ladlefuls) of the stock and cook until almost all of the liquid is absorbed. Reduce heat to medium-low.

Continue to add ¼ to ½ cup (a ladleful) of the stock to the rice and simmer the rice, stirring occasionally, until all the liquid is absorbed.

When the risotto stock is more than ¾ used, start to cook the seafood mix.

In a separate large skillet, heat 3 Tbs olive oil.

Add mushroom, garlic, asparagus, shrimp, and scallops. Sauté until just medium rare; about 1-2 minutes.

Transfer the seafood plus crabmeat to the rice with the last ladleful of stock, add the cheese, and continue cooking for 1-2 minutes.

If you run out of stock, use hot water.


The risotto should be as tender as you like. Authentically, it is served when each grain is slightly firm to the bite. I, personally, like it somewhat softer.


Joe (new here)
Welcome Joe!! But this isn't a recipe thread - just a sort of "what's for dinner tonight" thread. If you want folks to truly enjoy your recipes, you'll get much MUCH more exposure by posting your lasagna recipe in the "Pasta" forum, & your Risotto in the "Seafood" forum (or others, as this recipe could be posted in several).

The "What's For Dinner Tonight" thread obviously changes quickly - as in day to day.
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Old 09-13-2009, 03:55 PM   #13
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Tender and moist Chuck Roast with oven roasted vegetables (carrots, potatoes, turnips, celery, onion - all drizzled with olive oil, minced garlic, salt and pepper.)
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Old 09-13-2009, 04:08 PM   #14
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Thanks BreezyCooking.

I found the Seafood forum but where's the Pasta forum?

Joe
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Old 09-13-2009, 04:09 PM   #15
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And by the way, how is it I got the title "Assistant Cook"? Is it simply a matter of being new here?

Joe
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Old 09-13-2009, 04:40 PM   #16
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Spent the day at the college son's football game and band show. Spent the morning at a new church. Napped this afternoon after heating up leftovers. I think it's a Papa John's night here.
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Old 09-13-2009, 04:47 PM   #17
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I told hubby I wanted to cook out and have ribs. We couldn't decide whether we wanted beef or pork ribs (I'm a beef gal myself, but love pork as well), so I bought a rack of each. My favorite way to cook beef ribs is with a kal-bi type marinade. For the pork I used a dry rub consisting mostly of spices that needed to go, they'd been in the cupboard too long! We cooked both last night, ate the beef, and it will be the pork tonight with some couscous I made last week as well. So it is leftovers, but in a very good way!
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Old 09-13-2009, 05:43 PM   #18
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rib eye steak,nice and rare. baked or new potatoes. fresh zucchini. hummingbird cake for dessert.
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Old 09-13-2009, 05:50 PM   #19
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Quote:
Originally Posted by gardenguru View Post
And by the way, how is it I got the title "Assistant Cook"? Is it simply a matter of being new here?

Joe

Your title is based on the number of posts you have made.
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Old 09-13-2009, 06:17 PM   #20
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Quote:
Originally Posted by gardenguru View Post
Thanks BreezyCooking.

I found the Seafood forum but where's the Pasta forum?

Joe
Under "Pasta, Rice, Beans, & Grains".
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