I'm not a huge fan of cooking unless it's for a bunch of people. That doesn't happen too often so I hate cooking. I do love making lasagna though, I'm known for it, people love it. Here are a couple of tricks I've thought of over the years. First, though I'm not a huge fan of ricotta cheese, I do firmly believe it NEEDS to be in lasagna for it to taste right. However there is not much I hate more than biting into a big blob of ricotta. YUCK! Trying to layer it on the noodles is a pain in the butt also. I used to do cake decorating so it hit me, put the ricotta into a baggie, snip the tip off and squirt it onto the noodles! Voilá You have your ricotta, no chunks, no muss, no fuss. (I also use this for my latest snack. Tomatoes with a little Miracle Whip and cheddar cheese. I've tried using a knife but tomatoes are just too juicy, so you either get too much or too little. Throw a tablespoon into a baggie and pipe away). At one of my dinner parties, oh so long ago, I had a brilliant idea. I bought the aluminum loaf pans and made individual lasagna! It was so awesome. The Barilla noodles (no pre-cooking required, YEAH!) fit perfectly in the pans. The only exception is the first layer, break the noodle in half lengthwise then you are good to go. Everyone gets their own pan, whatever they don't eat, you put some foil on the top and send them home with it. It's also great if you're single, you make a huge batch of sauce and make a bunch and freeze them. Here are a couple of my favorite food sites, some for the recipes, some for amazing writing and some for just being quirky.
Amazingly funny, great recipes and gorgeous photography!
Incredible cake pops and artwork via frosting.
Professional cakes gone horribly wrong. Great writing and cake disasters, always good for a laugh.
Talented and very patient.
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