What is your favorite lasagna recipe?
I use Barilla Lasagna, which is oven ready (you don't have to cook the lasagna sheets beforehand). stalk celery, chopped 1 large carrot, chopped 1/2 cup onion, chopped 4 ounces Italian pancetta, chopped 7 tablespoons butter 1 poundground beef 1 poundground pork 1/2 cupdry white wine 2 teaspoon freshly ground black pepper, salt to taste 1/2 cup tomato paste 2-3/4 cupswater 3 tablespoons flour 3 cups milk 2/3 cupParmigiano cheese, freshly grated 4 tablespoonscold butter, cut into pieces 1 box (9 ounces)Barilla lasagne Bolognese Sauce GRIND vegetable and pancetta in a food processor until fine. MELT 4 tablespoons butter in large skillet over medium heat. Add vegetable mixture; cook over medium high heat for 20 minutes. ADD ground beef and pork; season to taste with salt and pepper. Saute for 30 minutes or until cooked thoroughly. ADD white wine to deglaze when the bottom of the pot begins to stick. Cook until wine is evaporated. ADD water and tomato paste. Simmer until water is completely evaporated, approximately 2 hours. Bechamel Sauce MELT remaining 3 tablespoons butter in a medium saucepan. Add flour and mix well. Cook for 3 minutes over low heat. BRING the milk to a boil in a separate saucepan. ADD milk to the butter and flour mixture gradually; mix together with a wire whisk. Simmer, stirring constantly for 5 minutes until thickened. Lasagne PREHEAT oven to 350 degrees. Assemble Lasagne in a 13x9x2-inch baking pan. POUR 1/2 cup bechamel sauce cup on the bottom of the pan. ASSEMBLE 5 layers each with pasta, bechamel sauce, bolognese sauce, cold butter pieces and grated cheese. BAKE in a 350 degree oven for 25 minutes or until heated throughout. Let stand 10 minutes before cutting. I have tried using cottage cheese instead of bechamel sauce and it works, too.
What's your favorite cheese-y recipe?
Baked Camembert….mmmmOutside fireplace im slicing thick fatty spicy chorizo, grilling it to perfection and dipping in. Forget the bread. Dip with sausage and return with lovely gooooo
What is your favorite keto lunch recipe?
Pickle-Brined Keto Fried ChickenForget your dull diet, get yourself a keto cookbook and make healthy dishes effortlessly! :)Ingredients3 lb chicken thighs,, boneless and skinless2 cups pickle juice,, from a jar of pickles2 large eggs,, beaten1 heaping tbsp mayo1 tsp Dijon mustard1/2 tsp coarse salt1/4 tsp freshly ground black pepper1-2 cup whey protein isolate, (or 1-2 cups finely crushed pork rinds)2 cups avocado oilInstructionsPlace chicken in a large, resealable plastic bag. Pour pickle juice over chicken and place in refrigerator. Marinate for 8-24 hours, depending on how much pickle flavor you want your chicken to have (I go for the full 24)!Drain chicken and discard pickle juice. Pat chicken dry and cut into 2-3 pieces each, if desired. Pat chicken dry with paper towels.Mix together eggs, mayo, dijon, salt and pepper, then toss the chicken in the mixture, taking care to make sure it's entirely coated.Preheat the oil in a large, deep skillet until shimmering. Working quickly, dredge each piece of chicken in whey protein (or pork rinds) and place in the oil. Cook until both sides are well-browned and chicken is cooked through, turning just once.Drain cooked chicken pieces on paper towels. Serve with your favorite sauce. We like the Garlic Mustard Aioli from Trader Joe's (or make your own) or a good, homemade ranch dressing.Nutrition Information:Amount Per Serving: CALORIES: 453 SATURATED FAT: 3g CHOLESTEROL: 281mgSODIUM: 1669mg CARBOHYDRATES: 7g FIBER: 1g PROTEIN: 53g
What's your favorite recipe with cheese as the main ingredient?
I was just at Trader Joes today and bought their seasonal cheese fondue for $6. Now all I need is some crusty bread and crudite.I was wondering what to have on Xmas since I will be alone (not for the first time) and wanted something quick and easy. Problem solved.Maybe a ham slice for New Years. None of this is good for me but once a year won’t kill me!
What's your favorite sauce?
Most of the “sauce” that I enjoy is actually part of a Thai, Indian, or Nepalese curry dish:Red, green, or yellow curry (usually with chicken at Thai restaurants)The peanut sauce which comes with the Chicken Satay appetizer at Thai restaurantsKorma or Pasanda sauce (usually with lamb at Indian restaurants)Cashew cream curry sauce (usually with chicken at a Nepalese restaurant)Tikka Masala sauce (usually with chicken at Indian restaurants)Alfredo sauce (served with fetuccine pasta at Italian restaurants)The high-quality tomato sauce spread thinly on gourmet wood oven fired pizzasRestaurants which create my favorite versions of these sauces include: Thep Phanom and Marnee Thai (in San Francisco), Thai Bloom (in Beaverton, OR), Roti Indian Bistro and Pak-Wan (in San Francisco), Swagat Indian Cuisine (in Beaverton and Portland, OR), Cuisine of Nepal (in San Francisco), North Beach Restaurant and Lupa (in San Francisco). For pizza, Gialina, Tony’s Pizza, and Copper Top Pizza Oven in San Francisco; Nostrana and Vista Spring Cafe in Portland.Also, my wife occasionally makes a very delicious spicy beef sauce which contains star anise, cinnamon, fresh ginger, a little bit of garlic, and a tiny bit of habanero pepper. The liquid of the sauce mostly comes from the meat juices (while the large piece of meat slowly cooks over low heat). Toward the end, some red cooking wine is added, and the sauce gets boiled/reduced to make the flavors highly concentrated.
What is your favorite keto-friendly cheese dip recipe?
Honestly, once I discovered Sodium Citrate (thanks to 2 Keto Dudes - Ketogenic Lifestyle Podcast) I figured out I could use literally any cheese to make a dip. Sodium Citrate (which you can easily obtain on Amazon, make sure to get food grade) allows cheese to emulsify with water. Basically, you just bring water to a simmer in the bottom of a saucepan, dissolve the Sodium Citrate (maybe 1/2 tsp to start) and then pour in your cheese. You can adjust the water and Sodium Citrate as needed to get something thicker or thinner and any liquid you like. It’s very forgiving, but stronger cheeses work best (something like Kerrygold Dubliner Cheddar, Aged Swiss, etc, or mix & match)The best I’ve made myself:- Nacho Cheese - take a large bag of mexican cheese shredded blend, pour in small chopped pickled jalapenos and pour in the pickling juice in addition to water- Bourbon Cheese Dip - Use a strong cheese (I mixed Dubliner with Swiss (shredded both first), and poured in bourbon till I got flavor I wantedDip pork rinds, cheese crisps, cauliflower, brussels sprouts or whatever foats your boat.
What's your favorite recipe for Atkins-friendly bread?
Healthy Life wheat bread has 35 calories, 8 grams carb and 3 grams fiber per slice. So, 5 net carbs per slice. It's available in Kroger, Walmart and I think Target. There's a white version, too.
What is your most favorite dip recipe for Christmas andhoe do you serve it?
A few here….G&G’s Top Recipes of 2017
What is your favorite homemade dip?
Spicy Spinach & Artichoke Dip (based on Tabasco brand recipe; link at bottom)I make this for many potlucks and such. Since it’s pretty heavy duty, you need pita chips, crostini or something similar to scoop it up. I’ve also used it to smother chicken and pasta, with chopped tomatoes on top.1/2 cup butter (1 stick)1 medium onion, chopped (1 cup)2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry1 (14-ounce) can artichoke hearts, drained and chopped1 (8-ounce) package cream cheese1 (8-ounce) carton sour cream1 cup shredded Monterey Jack cheese, divided (use pepper jack for more kick)1 cup grated Parmesan cheese, divided2 tbs Tabasco originalMelt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO® Sauce. Stir until well blended and heated through.Pour mixture into a 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese. Bake in a 350°F oven until cheese starts to brown, about 10 minutes.Link to original recipe
What's the American favorite dipping sauce?
I hate to admit it because I can’t stand the stuff, but it’s definitely ketchup.Yuck. Makes me a little nauseated just looking at it. Ranch dressing, which is delicious but not kind to your waist line, is probably a close second.