Potoooooooo
Contributor
I thought we could use a thread for posting pics of yummy food, restaurant reviews and recipes.
Let me start
Let me start
Why gelatin? Flour or corn starch would tackle that problem.
I have independently invented Lasagna cupcakes (actual lasagna, just in a cupcake form) and chocolate lasagna (an actual desert using chocolate noodles, still in perfection phase). The later doesn't photograph well at all, probably needs berries to color it up well.
Very good point! A berry sauce would probably almost be a prerequisite to this recipe. The problem the recipe has right now is the tempering of flavors. The sweetened ricotta, the white chocolate are all pinging sweet. The noodles are more chocolate in essence than sweet, to counterbalance the sweetness of the other two main players. A sweet/tart berry sauce may be what pulls the whole thing together.Why gelatin? Flour or corn starch would tackle that problem.
I have independently invented Lasagna cupcakes (actual lasagna, just in a cupcake form) and chocolate lasagna (an actual desert using chocolate noodles, still in perfection phase). The later doesn't photograph well at all, probably needs berries to color it up well.
The chocolate lasagna could become a black forest lasagna which chocolate and cherries.
Very good point! A berry sauce would probably almost be a prerequisite to this recipe. The problem the recipe has right now is the tempering of flavors. The sweetened ricotta, the white chocolate are all pinging sweet. The noodles are more chocolate in essence than sweet, to counterbalance the sweetness of the other two main players. A sweet/tart berry sauce may be what pulls the whole thing together.The chocolate lasagna could become a black forest lasagna which chocolate and cherries.
I harvested the first tomatoes from my indoor garden today. The outdoor garden has been running late but greens are finally ready. Fresh garden salad pending to go with the meat loaves that I made to keep hubby supplied for a time. Meat loaf is his favorite food. Pictured below are the fruits of my labor.
In 57 years I have never managed to make a good meatloaf. They are always dry, and crumble. I can't bring myself to put in as much fat as they seem to need.
Willing to share your recipe? (I realise these can be sacred, and don't want to push.)
In 57 years I have never managed to make a good meatloaf. They are always dry, and crumble. I can't bring myself to put in as much fat as they seem to need.
Willing to share your recipe? (I realise these can be sacred, and don't want to push.)
In 57 years I have never managed to make a good meatloaf. They are always dry, and crumble. I can't bring myself to put in as much fat as they seem to need.
Willing to share your recipe? (I realise these can be sacred, and don't want to push.)
I always put in a couple of eggs and make sure the mixture is a bit 'sloppy'. I also pour bbq sauce on the top (much like UTR has put a tomato glaze). Apart from that, I don't use a recipe, just chuck in what I can find.
I used to make something very similar to this except I used a half cup of ketchup in lieu of the diced tomatoes. Spike, you can fine tune the moisture level with the oats.Old-Fashioned Meat Loaf
Pre-heat oven to 375 F
Combine and let stand while preparing other ingredients:
1/4 cup quick-cooking oats
8 ounces canned diced tomatoes with juice
1 egg, lightly beaten