Wednesday, January 7, 2009

Recipes anyone?

Hello dear blog readers!
Since I am on the lookout for a great lasagna recipe at present, I thought I would enlist your help. If you have a delicious, spectacular lasagna recipe, would you mind passing it along to me? It must seem very funny that I should need one since it is such a popular food choice, but I don't. There's always the cookbook, but I would like to have it from an actual person. Someone who loves their recipe.*smile*

I'm also looking for some superb tasting side dishes, but nothing too extravagant.

And before you think that we don't cook around here, allow me to clarify. Our menu is in desperate need of some pizazz & other words, uh-hemm, SOMETHING NEW. We've pretty much exhausted the recipes that we have and it's time for something fresh. Hence, that's why I am on the hunt for new, great tasting recipes!

Thanks for all your help!


My Bright Corner said...

I felt the same way about our menu a while ago as you do know. The BEST, BEST, BEST cookbook we found is from Southern Living called "Our Readers Top-Rated Recipes". Of course we haven't tried every single recipe, but of all of the ones we've tried, only one has been dissatisfactory. They're all delicious!

Also, Paula Deen's cookbooks are swell with fabulous recipes.

My Bright Corner said...

I'm for sure this is the recipe we've used before from the cookbook I mentioned in the earlier comment.

"Ellie's Lasagna"

12 lasagna noodles
1 (15 oz.) container ricotta cheese (we use cottage cheese)
2 garlice cloves, pressed
1 pound ground beef
2 (26 oz.) jars spaghetti sauce
4 cups shredded Italian three-cheese blend

*Cook noodles according to package directions. Drain; set aside.
*Stir together ricotta cheese & garlic; set aside.
*Cook beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in sauce.
*Layer one-third each of lasagna noodles, ricotta cheese mixture, shredded cheese, and beef mixture in a lightly greased 13x9" baking dish. Repeat layers twice.
*Bake at 375 degrees for 35 to 40 minutes. Let stand 5 to 10 minutes before serving. Yield: 6 servings.

PS - a lot of the success of the taste is due to the canned sauce you use. SL used Classico di Napoli Tomato & Basil Pasta Sauce. We often use Bertolli Pasta Sauce. Don't just get the plain stuff. Try something different! (ie - basil, tomato, garlic, etc...)

Let me know if you try it!

Anonymous said...

Good good! This is really interesting, I`ll be back hopefully soon with recipes! Yay! I love cooking! :)
If you`re running out of ideas...Does your family enjoy things from other countries! Cause that`s always exciting. Try Italian, Mexican, Moroccan, Macedonian, Bulgarian,Greek, German, etc. :)

Dear Abbi said...

Once you find a keeper, you have to promise to post it for the rest of us. :)

Anonymous said...

I've tried a number of recipes from, and they've been really good! Our favorites have been Baked Potato Wegdes, Italian Beef and Beans, and Chicken Pot Pie.
You could just browse around on there, there are tons of tried (by Tammy herself) and true recipes!

~Tori~ said...

I think that I can truly say that my mom makes the best lasagne I have ever tasted....and I have tasted some pretty good lasagne! This is a delicious, quick, and easy recipe that I think you will enjoy! Mom claims she's famous for it and it is a secret recipe. :-) But she didn't mind if I shared it with you!

*Cook lasagne noodles

*Brown 1 pound of hamburger - drain excess grease - add 1 jar of spaghetti sauce and 1/2 carton of cottage cheese.

*Grease 9x13 pan

*Make 3 layers - begin with noodles, sauce, and mozzerella cheese, repeat to make 3 layers, ending with mozzerella cheese on top.

*Cover with foil

*Cook at 350 degrees for an hour - uncover pan 15 minutes before finished baking. Let set for 5 minutes before serving.

Bon appetite! Also, if you go to my blog and click on "Tori's Tasty Tuesdays" more recipes will come up for different things. =)

Anonymous said...

The best Lasagna recipe we use is Mrs. Summers`!
Other then that, there is a neat twist on Lasagna: White Lasagna! We are not vegetarian of course, and love ``red`` lasagna, but this is good too! :)

Lasagna Bianco

Use no-boil noddles and Dierbergs Deli House Made Cream Alfredo Sauce to make this simply delicious lasagna (M`s Note : Use any good alfredo sauce you like, including home-made.)

1 lb. boneless, skinless chicken breast halves, slightly frozen
2 tablespoons olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 pint (1 pound) Alfredo Sauce (or more : we always like extra)
½ cup milk
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 egg, lightly beaten
1 tsp. Italian herb seasoning
1 package (9 oz) no boil lasagna noodles (Barilla)
1 package (8 oz) shredded Italian cheese blend
1 medium zucchini, very thinly sliced lengthwise
Crumb Topping (recipe follows)

Cut chicken into ½-inch pieces. In medium skillet, heat oil over medium-high heat. Add chicken; cook stirring occasionally for 5 minutes. Add onion, and garlic. Cook for 3 to 4 minutes until chicken is no longer pink; set aside to cool.
In medium bowl, stir together alfredo sauce and milk.
In separate medium bowl, combine ricotta, spinach, egg, and Italian seasoning.
Spread 1/3 cup of the sauce on bottom of a greased 9 by 13-inch baking dish.
Layer 4 noodles over sauce, overlapping slightly.
Top with spinach mixture, 1/3 cup sauce, and 1/3 cup cheese.
Layer 4 more noodles.
Top with chicken, 1/3 cup sauce, and 1/3 cup cheese.
Top with 4 more noodles, zucchini slices, 1/3 cup sauce, and remaining shredded cheese.
Top with remaining noodles and pour remaining sauce over top.
Cover and bake in 350 degrees F oven for 50 to 60 minutes. Remove cover and top with crumb topping. Bake for 15 minutes or until crumbs are nicely browned. Let stand 15 minutes before serving.

Makes 10-12 servings.

Make Ahead Tip : Layer everything into the dish; cover and refrigerate for up to 8 hours before baking.

Crumb Topping :
¼ cup Italian seasoned bread crumbs (which you can make yourself)
¼ cup grated Parmesan cheese
2 tablespoons butter, melted

In small bowl, combine all ingredients. Sprinkle over casserole during last 15 minutes of baking.
Makes ¼ cup

Lacey said...

Thank you so much, ladies for your help!! I'll be sure to try them! Rebecca, it's funny you should mention Paula Deen because my mom just got two of her cookbooks from my grandma at Christmas!! :-)