my favorite recipe is the one for lasagna. i love lasagna. specially when its hot. anyone has an idea where i could find the best lasagna in the world? the one that my mom cooks for me is really great! yummy...

Originally posted by dubistblau

my favorite recipe is the one for lasagna. i love lasagna. specially when its hot. anyone has an idea where i could find the best lasagna in the world? the one that my mom cooks for me is really great! yummy...

The lasagna recipe I posted is the best I've ever eaten (and I've eaten a lot).

Just cook it and you'll see

Still have leftover turkey? Here's what I do with mine:

Turkey Casserole - Serves 8

Ingredients:

• 2 cans - Cream of Chicken soup
  
• 2 cans - Cream of Mushroom soup
  
• 1 large container of Sour Cream
  
• 1 stick of butter
  
• 2 pounds of turkey (or chicken as substitute)
  
• 2 sleeves of Ritz crackers
  
• .5 tsp pepper
  

Prep:

• Boil turkey (if uncooked) and chop into small pieces
  
• Place 2 sleeves of Ritz crackers in a plastic bag and crush with a rolling pin
  
• Melt butter
  

Mix:

• Combine soup, sour cream, butter, turkey, and pepper in a large bowl and mix well
  
• Use non-stick spray on a large casserole dish and pour in mixture
  
• Sprinkle crushed Ritz crackers over top of mixture
  

Cook:

Bake uncovered at 375° for 35 minutes. Let stand for 15-20 minutes. Enjoy!

This one's not mine, but I thought it looked interesting.  World War II spam-and-egg sandwich recipe

Basic Tomato Spaghetti Sauce

2 Cloves garlic minced

3 Large tomatoes wedged

salt & pepper

3 Tbsp Olive Oil

Fresh Basil leaves

Parmesan Cheese

Procedure:

saute garlic then add tomatoes, saute until tomatoes soften and releases its juice and oil. Season with salt & pepper then add Basil leaves.

Top to 150-200 gms spaghetti then add Parmesan cheese.

(you can also add your favorite topping.. for me its grilled tiger prawns)

Enjoy!

Okay I don't use measurements I flavor to taste ( So don't ask me how much of each! put some in there  taste it if it tastes right to you it's good ).. I only measure anything when I am baking lol!

Texas Hash browns:

Ingredients: Red potatos,Onion,Jalapenos, salt, pepper, garlic salt, onion salt, extra virgin olive oil, lemmon.

Chop up the red potatos into little squares ( you can shred them if you want it doesn't matter I do them either way depending on my mood).

chop a lemmon in half and squeeze it over the potatos to keep them from turning color.

chop up onion and jalapenos and mix them with the potatos, season with salt, pepper, a dash of garlic aslt and onion salt .

pour a healthy amount of olive oil into your skillet and put in the seasons potatos onions and Jalapenos mixture. cook till browned stirring as needed.

Yes this can also be done in a  deep fryer, or cooked in vegtable oil and is faster that way.. I just prefer Olive oil.

The best seafood appetizer EVER! (not exaggerating)

www.cdkitchen.com

Ingredients:
4 shrimp, peeled and deveined
4 oysters blackened seasonings, to taste
Melted butter as needed
1 cup chopped spinach
4 mushrooms, sliced
2 ounces lump crab meat
2 tablespoons chopped green onion
5 ounces Monterey Jack cheese, grated
Garlic bread
***Sauce***
2 tablespoons butter
2 tablespoons flour
1/4 onion, chopped
1 cup shrimp stock or water
1/2 cup white wine
Pinch of cayenne
1 teaspoon salt
1 cup whipping cream

Directions:

Source: Dallas Morning News

Make sauce and set aside.

Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers.

Sauce

Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.

Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.