Author |
Message |
Landileigh
Member
07-29-2002
| Sunday, October 05, 2008 - 11:48 am
julieboo, the recipe looks good, but i had one question. were they cooked lasagna noodles?
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Teachmichigan
Member
07-22-2001
| Sunday, October 05, 2008 - 11:53 am
Oops, sorry! Use an 8x8 pan sprayed w/Pam. I don't know about that recipe, Landi, but I never cook my lasagna noodles - regardless of whether I do it in the crockpot or in the oven. Barilla even makes a lovely wide no-bake noodle that doesn't have the curly edges.
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Karen
Member
09-07-2004
| Sunday, October 05, 2008 - 12:41 pm
That recipe says to use uncooked noodles. I can't imagine why anyone would bother using cooked noodles for lasagne these days, with all the no-boil options. I remember making lasagne with cooked noodles... what a PITA.
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Christy358
Member
07-10-2007
| Tuesday, October 07, 2008 - 12:18 pm
In an effort to save money, I have started to cook instead of eating out. I live alone, so I often have leftovers. I like things I can freeze the leftovers and have next week rather than eating same thing for 3 days. I do chili, stew, curry chicken, chicken enchilada soup... any other easy ideas?
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Roxip
Member
01-29-2004
| Tuesday, October 07, 2008 - 12:25 pm
That's odd...I just got a similar recipe for slow cooker lasagne off the Homemade Simple website...must be the season! Meatloaf does LOTS of leftovers, and this weekend I made stuffed bell peppers and it made quite a lot...been eating on it all week. Also baked ziti is good (and again, homemade simple has a great recipe on their website). I've been having to cook due to financial reasons recently too. I'm not a gifted cook and I hope that I never go through THIS again...LOL!
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Wargod
Moderator
07-16-2001
| Tuesday, October 07, 2008 - 1:35 pm
Christy, do you have a crock pot? You can do a lot with that. A pot of beans, soups, stews. Right now I have a pork roast I've been cooking all day in the crock pot, poured in a couple bottles of bbq sauce and tonight we'll shred it for sandwiches and have left overs. Chicken n dumplings will make lots of left overs too.
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Teachmichigan
Member
07-22-2001
| Tuesday, October 07, 2008 - 8:52 pm
Beer can chicken makes at least 5-6 meals and you can freeze it in pieces (like breast meat, leg, etc) OR shred it so that it's read to be added to noodles, rice or casseroles. If you season it while roasting it, it makes everything else you use if for even better. Most broth based soups freeze well - mushroom barley, minestrone, veggie soup, etc. However, my favorite recipe is chicken enchiladas. We always cook half the recipe and put the other half in the freezer for later.
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Roxip
Member
01-29-2004
| Friday, December 05, 2008 - 8:54 am
Good, fast AND remarkably easy (hey, I can make it!). And your house smells divine. I'm going to make it again tonight for a school function tomorrow and put all the ingredients (after I brown the meat of course) in a slow cooker and let it stew overnight. TACO SOUP 1 LB. GROUND ROUND 1 PACKAGE TACO SEASONING IN A DUTCH OVEN, BROWN MEAT, DRAIN, ADD SEASONING. THEN ADD TO POT: 1 CAN CORN 1 CAN PINTO BEANS 1 CAN DICED TOMATOES (DO NOT DRAIN VEGGIES) 1 CAN WATER 1 PACKAGE DRY RANCH DRESSING MIX. STIR, SIMMER FOR 20-30 MINUTES. TO SERVE, PUT A SMALL HANDFUL OF FRITOS CORN CHIPS IN BOTTOM OF SOUP BOWL, ADD SOUP, TOP WITH GRATED CHEESE. If you are trying to reduce sodium try and find the low salt taco mix stuff.
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Teachmichigan
Member
07-22-2001
| Friday, December 05, 2008 - 6:56 pm
Wonder if I could just use the same spices I use to make taco meat - we gave up the packet stuff a few years ago because DS hated it. He prefers "seasoned" meat (cumin, cayenne, garlic, salt, pepper, cilantro, etc.). Patti LaBelle's Mac N. Cheese Boil water, cook 1 lb. of macaroni 7 minutes (no overcooking) Meanwhile shred: 2 oz. muenster cheese 2 oz. sharp cheddar 2 oz. mild cheddar 2 oz. monterey jack Cube 8 oz. of velveeta, then whip up 2 eggs and melt a whole stick of butter (separately). When mac is done, drain. In big bowl (or pan) mix macaroni with 2 cups half 'n half, the 2 eggs, the velveeta and 1 1/2 cups of the cheese. Season w/salt and pepper. Transfer to a 2 quart baking dish that has been sprayed or buttered. Top with remaining 1/2 cup cheese and dot w/1 TB of butter. Bake at 350 for 30-35 minutes. Let sit for 5-10 minutes before eating for true creaminess. This is comfort food done right! 
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Mamie316
Member
07-08-2003
| Friday, December 05, 2008 - 7:14 pm
It's the only mac and cheese I make!
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Holly
Member
07-22-2001
| Saturday, December 06, 2008 - 7:14 am
Teach, what do you do with the stick of melted butter?
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Sharinia
Member
09-07-2002
| Saturday, December 06, 2008 - 7:49 am
wow, sounds delish, but I think I'd gain 10 lbs if I ate this mac & cheese. once (or even looked at it long enough...)
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Teachmichigan
Member
07-22-2001
| Saturday, December 06, 2008 - 12:07 pm
Dump it in w/the macaroni and all the cheeses before putting it in the baking dish. 
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Costacat
Member
07-15-2000
| Saturday, December 06, 2008 - 6:33 pm
Didn't she publish a re-do of that recipe that was better for you?
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Mamie316
Member
07-08-2003
| Saturday, December 06, 2008 - 9:26 pm
You put the melted butter into the macaroni before you put the cheese in.
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Twinkie
Member
09-24-2002
| Saturday, December 06, 2008 - 10:02 pm
How do you dot a whole casserole dish with only 1 TB of butter?
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Mamie316
Member
07-08-2003
| Saturday, December 06, 2008 - 10:13 pm
Twinks, there is so much butter throughout the casserole, that you only need a few dabs on the top.
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Twinkie
Member
09-24-2002
| Saturday, December 06, 2008 - 10:55 pm
Then what is the point of trying to micro-chop into tiny pieces a tablespoon of butter?? LOL
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Teachmichigan
Member
07-22-2001
| Sunday, December 07, 2008 - 1:56 pm
Hey - this is "easy" - no micro-chopping allowed! I just cut it in about 6 pieces, tossed 'em around the top and called it good.
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Twinkie
Member
09-24-2002
| Sunday, December 07, 2008 - 3:39 pm
Cool, then I'll make it even easier and just spray the top with some butter spray. LOL
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Holly
Member
07-22-2001
| Sunday, December 07, 2008 - 5:00 pm
Twinkie, you bad, LOL. (The butter confused me too!)
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Twinkie
Member
09-24-2002
| Sunday, December 07, 2008 - 5:26 pm
LOL Well, I do have recipes that call for dotting the top of something with a whole stick of butter but never a TB. I just don't see what the point of that would be. LOL
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Teachmichigan
Member
07-22-2001
| Sunday, December 07, 2008 - 8:56 pm
Here's the point.
Whoops - I mean HERE's the point: it helps get the cheese on top nice and crispy brown -- and crispy brown cheese topping is one of The Major Reasons for living! **Ducking & Running**
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Serate
Member
08-21-2001
| Sunday, December 07, 2008 - 9:54 pm
crispy brown cheese topping is one of The Major Reasons for living! AMEN SISTER! Teach, Your taco seasoning, do you have measurements or do you just dump and shake?
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Teachmichigan
Member
07-22-2001
| Monday, December 08, 2008 - 5:53 pm
I'm a dump, shake, taste & repeat kinda' gal. Would I need a specific amount to make the chili?
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