Holiday cooking thread
- Thread starter Mr Janny
- Start date
I did one for thanksgiving. They cook pretty fast, so be careful with timing.
I'm the designated lasagna-maker for family Christmas get-together. I do the "meat" version, a couple of the other family members rotate for the vegetable alternate.
I made a few minor revisions this time, compared to typical. Two "batches," I used 2 pounds Italian sausage and 1 ground beef - usually I do only one pound of meat for each.
Also, I prepared it night-before, almost always have done it day-of. I recommend doing in advance, ingredients have more time to "get acquainted."
Most of the sauce/cheese elements remained constant, only notable difference with seasoning, added some sugar to the mixture.
Spousal 500 told me it's the best lasagna I've made. And she doesn't lie about stuff like that.
I made a few minor revisions this time, compared to typical. Two "batches," I used 2 pounds Italian sausage and 1 ground beef - usually I do only one pound of meat for each.
Also, I prepared it night-before, almost always have done it day-of. I recommend doing in advance, ingredients have more time to "get acquainted."
Most of the sauce/cheese elements remained constant, only notable difference with seasoning, added some sugar to the mixture.
Spousal 500 told me it's the best lasagna I've made. And she doesn't lie about stuff like that.
Okinawa style egg rolls from scratch (heavy on ginger). quick pan fry in olive oil then bake. I used to make them with pork but chicken mostly as of recent holidays. Sweet mustard dipping sauce plays well. Sides of smoked baked beans and some apple/cranberry/walnut/celery salad.