Posted on 12/01/2004 8:15:14 AM PST by Sam's Army
Nothing going on...post responses here
Schweet!
Get a room. ;-)
I looked there - its likely in my kids room, thrown in a drawer
lemme know if you see it layin around
Oh man, you missed some MAJOR eye candy there...
electile dysfunction
Wow! I can read Japanese, without even studying.
In the near future? Slow news days ROCK. Now.
I'm sure I'll have more to report later.
Whoa...I had to fill up with mid-grade this morning...the 87 octane pumps were not in service, I too will post an "after pump" report.
MacGruff the Crime dog gone bad?
You know...I just thought....if Al Gore didn't invent the internet...none of this would be happening!
How many people on this thread are at work? And...... why aren't you working? I'm at work....... and I'm multitasking! I have several programs open.... Merry christmas!
Ah, nothing like a boy and his dog.
I'll tell ya what's going on - I'm cold! Yesterday morning it was 73 degrees and now it's 45 degrees. True what they say about La... if you don't like the weather, wait 5 minutes.
Oh, and Happy Birthday, Rev.
I did, Ginger was hot! But I think we'll need pics to verify. Developing...
THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE
SAUCE
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained,
squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
FOR SAUCE: Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
FOR LASAGNA: Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
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