How much work do you want to do? I don't share my lasagna recipe, but try Mario Batali's on Food Network. It's rock solid.

FMB is all Garfield at protecting his lasagna recipe...

http://www.fotomage.com/img/fun/garf...-lasagna01.jpg

:thumb::thumb::thumb::thumb::thumb::thumb:

It's one of only three recipes I won't give out (the other two being chili and barbecued beans). And my lasagna is the best of the lot.

Perfect! :thumb:

pioneer woman has a great recipe.

Last night I cooked two pork tenderloins that I had marinated for 48 hours in Lawry's Herb and White Wine Marinade. At first it smelled just like Kraft Italian dressing but it changed over time.

Prior to cooking, I let the tenderloins sit on the counter in the tupperware for 45 minutes to get to room temperature then I took each one and dried them off with a paper towel.
I first heated my stainless steel pan to high and added some canola oil. Once hot, I added the two tenderloins to sear all over. Took about 12 minutes. At the same time, I turned my oven on to 350 degrees to preheat. Once I seared the tenderloins on all sides, I added back the leftover marinade they had soaked in back into the pan and stuck the whole pan into the oven for roughly 22-24 minutes.

Once they were done, I took them out of the pan to rest and put the pan back on the stove to make a sauce.

I took at least a cup of white to deglaze, added two tablespoons of butter, and two heaping tablespoons of Harris Teeter's Green Olive and Tomato tapenade into the pan. Cooked for about 12 minutes to reduce and burn off the alcohol.

I then cut them into 1-2" chunks and poured the sauce over.

This dish was better than any pork tenderloin I ever got in a restaurant. I have tons of leftover and the only side dish I made was Cannellini Beans with a splash of Tabasco.

So simply but so damn good! I even impressed myself. :thumb: :p

http://i5.walmartimages.com/dfw/dce0...2d2fc22.v1.jpg

http://ct.mywebgrocer.com/legacy/pro...DJ/7/15427.jpg

:D at the new tag.

Admitted food snob. But is it because I won't give out my recipe? If I give out my recipe all willy nilly, then it wouldn't be special.

I will give a few tips I've learned though. Fresh pasta, bechamel instead of ricotta, **** cottage cheese, good blend of cheese, homemade sauce, fresh herbs over dried.

I did not make that tag. Then again, I've chosen to not make any tags, but I'll assume it's because you're holding back in your relationship with this board and awesome food.

So I will have to deal with more frozen lasagna because you won't share something the world might benefit from.

You and Buzz can enjoy a Stouffer's lasagna.

But seriously, I told you, that Mario Batali recipe is great. I've made it, it's outstanding.

Stouffers is the good stuff, but we usually do Chef Boyardee/ Buzz

haha thanks for the info

Canned or personal size?

i normally get the family sized one... make the top cheese very nicely melted and almost crispy.. love it

Why not just show up at Casa de'FMB and call it good? :spock::spock::spock::spock::spock:

I'll be out fishing. Going to BBQ out there, not sure what everybody is taking but I'll be making Guys chicken wings with salsa verde.