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Slow smoking a beef brisket, baby back ribs, beef sausages, will grill shrimp. Along with macaroni salad, home made bread, corn on the cob, bbq beans, peach ice cream for dessert.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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I've had Giada's recipe for mushroom lasagna printed out for a long, long time, but never made it because of the fat. The Lubby posted about how she cut a lot of the fat out, so I've made that.
I didn't get smoked mozzarella; just plain. I was going to grate up some of the smoked Gouda that we had, to add to the mozzarella, but it had gone all moldy. So I just used plain mozzarella.
I had a problem with the sauce -- it never got thick. I added some more flour, which worked, but I wonder if I ruined it, seeing that it got thick after I added the cheese anyway. We shall see...
It's all assembled and will go into the oven in about half an hour. I can't wait to try it!
I've had Giada's recipe for mushroom lasagna printed out for a long, long time, but never made it because of the fat. The Lubby posted about how she cut a lot of the fat out, so I've made that.
I didn't get smoked mozzarella; just plain. I was going to grate up some of the smoked Gouda that we had, to add to the mozzarella, but it had gone all moldy. So I just used plain mozzarella.
I had a problem with the sauce -- it never got thick. I added some more flour, which worked, but I wonder if I ruined it, seeing that it got thick after I added the cheese anyway. We shall see...
It's all assembled and will go into the oven in about half an hour. I can't wait to try it!
it should not be ruined, the thickeness of the sauce is determined if it coats the back of a spoon. It does take about 10 minutes for the sauce to thicken. it will be thicker once the cheese is added. it should be fine.
I making Hubby chicken wings in the oven with an asian garlic sauce I bought in the bottle, leftover bowtie pasta with garlic cream sauce for me and leftover homemade creamed spinach.
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So I just used plain mozzarella.