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Old 07-08-2013, 07:18 PM   #11
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You're right Addie, a very sweet daughter! With that big of a steak you could also turn the leftovers into a nice serving of mushrooms and beef burgundy over noodles, or a fake beef stroganoff. All kinds of possibilities! You just have to like mushrooms...

With lasagna noodles and bechamel sauce and NO ricotta/cottage cheese you can make a scrumptious Seafood Lasagna. Had a slab of it at a tiny restaurant in Rockland ME a few years back and keep thinking I might want to try it at home. Rich and hearty, so I might wait until colder weather. OTOH, lobsters have been running around $6 a pound and might go down a bit. Hmmm....
At Christmas we make a similar dish of stuffed pasta shells with an assortment of seafood and then top it with a newburg style sauce and some breadcrumbs. I cheat on the sauce and use cream of shrimp soup with a shot of sherry for the pot and one for the cook!
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Old 07-08-2013, 09:33 PM   #12
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I like to cook with wine and spirits too Bea. Sometimes it even makes it into the food.
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Old 07-08-2013, 11:30 PM   #13
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Ricotta is quite bland but it is wonderful in baked cheesecakes along with cream cheese
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Old 07-09-2013, 12:04 AM   #14
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I cooked the steak and got a beautiful crispy sear on both sides. And it was done to perfection. I could only eat half. Spike finished it. So now there are two very happy members of this family.
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Old 07-09-2013, 09:30 AM   #15
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Ricotta is quite bland but it is wonderful in baked cheesecakes along with cream cheese
I've never used ricotta in a cheesecake. I use cream cheese and sour cream.
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Old 07-09-2013, 12:35 PM   #16
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That was nice of your daughter to think about you.

I like lasagna, but when it comes to making it, I think oooo that makes so much. We made pans of lasagna for a party once, that worked ok. Funny though, when I think of pastitsio or moussaka, somewhat related style dishes, made in the same size pan, that doesn't seem as much, even with leftovers.

Overall, I have to group anything in a 9 X 13 pan in the same "food group" as a ham and the in-laws. Good for three days and then you'r outta here.

We always used cottage cheese instead of ricotta but since discovering that, now I use a good ricotta that we get at an Italian market.
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Old 07-09-2013, 03:25 PM   #17
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I have a little market where it is made fresh every day. I still don't like it.

The reason moussaka doesn't seem like it is as much is because the eggplant is lighter than pasta. The sheets of pasta and the ricotta make for a much heavier dish. And moussaka tastes better. When I used to make my own raviolis, I always made meat ones.
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Old 07-10-2013, 12:39 AM   #18
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.....I like lasagna, but when it comes to making it, I think oooo that makes so much. We made pans of lasagna for a party once, that worked ok....
Whisk, make the same amount of lasagna but put it in three smaller baking dishes. I make 3 pans at once: a 9x13 for dinner that night, plus some for few days later, and run some up to my SIL. I also make two smaller pans, about 8x8, that both go into the freezer unbaked. Then I have lasagna for 2 or 4 more dinners. Depends on if I want to share with SIL again or not. ALL the work the first time, but benefits for dinners to come. Hmmm, too bad you can't store a relative or two in the freezer for some other time...
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