Italian food lovers
Lasagna can be eaten anytime throughout the week. It can be your fellowship dinner after church service on Sunday, that special occasion dinner meal or party comfort food. Lasagna is one of those dishes that taste more flavorful the next day as a left over.
Tiramisu is a great follow up to this delicious meal because of the soft texture of the sponge cake and lady fingers. This scrumptious desert is creamy and the ever so present espresso zing burst in your mouth with the subtle Kahlua touch.
Make family favorite meal
If you’ve been planning a dinner you already invested time in preparing a menu. As the host you are in charge of making meals that pleases everyone’s palate. If you don’t have time to plan out a menu, lasagna will work as it is considered a favorite comfort meal. The great thing about lasagna is that it is simple enough to make with the base of the recipe being pasta, cheese, sauce, meat or vegetables.
Lasagna does not have to be boring as you can make several variations of this meal to please your vegetarians, meat lovers, children and even an adult version to this dish with Jack Daniels marinated and cooked with your meat.
Variation of Lasagna
Vegetarians can add portobello mushrooms since they have a meaty texture, shredded carrots, zucchini, onions, summer squash and a mix of tri-color sweet bell peppers. This gives your lasagna a lot of color and flavor.
Meat Lovers, besides ground beef you can add sausage, pepperoni. However if you would like a lighter version to your meat you can make ground turkey, along with turkey sausage and turkey pepperoni.
For children you would make chicken fingers and use that as oppose to ground meat and add cheddar and mozzarella cheese. Since the orange cheese reminds them of macaroni and cheese. Sprinkle a little cooked bacon on the cooked lasagna.
Adult grown up lasagna would have alcohol cooked and marinated in the meat. The alcohol does evaporate in the cooking process but it gives it a rich flavor compare to your ordinary lasagna. The recipe and picture is included below.
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All of these versions of lasagna can be accompanied with garlic bread or knots that you can make from scratch or purchase at your local supermarket with a fresh salad.
If you want to stick with a complete Italian version of this classic meal nothing says it better than Tiramisu that has strong espresso aroma and a hint of Kahlua. The recipe is included below. As parting gifts to your guest you can arrange in a vase an assortment of cake pops made out of vanilla, chocolate and red velvet cake flavors and give them one of each flavor as they leave your home.
Jack Daniel lasagna
• 2 boxes of oven ready lasagna
• 5 pieces of chicken breast
• ½ pound of lean ground beef
• ½ cup of red wine
• ½ cup of Jack Daniel whiskey
• ½ cup of lemon juice
• ½ cup of kosher salt
• ½ cup of black pepper
• 1 cup of minced onions
• 1 cup of minced garlic
• ½ cup of dry parsley
• ½ cup of dry oregano
• can of cooking spray
• 2 ½ pound of fresh mozzarella cheese
• 2 ½ cups of fresh parmesan cheese
• 2 ½ jars of pasta sauce (fresh mushroom)
• 4 boxes of Philadelphia cream cheese
1. Pour red wine on ground beef, sprinkle ¼ kosher salt, sprinkle ¼ black pepper on ground beef, sprinkle ½ cup of minced onion, and sprinkle ½ cup of minced garlic.
2. Put in fridge for 30 minutes to 1hour (the longer you let sit the flavor will be more pronounce in the meat). Let cream cheese sit out for 3 hours.
3. Sprinkle ¼ salt on chicken, sprinkle ¼ black pepper on chicken, sprinkle ½ cup of minced onion, sprinkle ½ cup of minces garlic.
4. Shake container with chicken with seasoning. Put in fridge for 30 minutes to 1 hour (the longer you let sit the flavor of the will be more pronounce in the chicken.
5. Remove ground beef and chicken from fridge, drain excess liquid from meats.
6. Spray two large skillets on medium heat. Start to cook chicken and shred meat once it’s done cooking.
7. Then add brown sugar barbeque sauce and then the Jack Daniel whiskey.
8. Brown ground beef in another skillet until there is no pink visible.
9. Cut fresh mozzarella cheese into slices.
10. Take your large hollow baking dish, spray baking generously.
11. Cover bottom of your pan with the pasta sauce, layer your pan with boiled or oven ready lasagna (double each bottom layer for support). Smooth out pasta sauce on top bottom layer of lasagna, smooth out cream cheese, sprinkle the ground beef and chicken, spread out the cut mozzarella, smooth out pasta sauce, sprinkle fresh parmesan cheese.
12. Repeat again. When you get to the top layer put mozzarella slices on top of pasta sauce.
Sprinkle parmesan cheese and sprinkle 1/4 cup of oregano.
13. Bake 1 hour at 350 degrees F (45-50 minutes covered with foil and the last 20 minutes uncovered so cheese can melt without getting burn).
Note – you will need to purchase two packs of ladyfinger cookies.
• 6 eggs (will have to separate white and yolk)
• 1 cup white sugar
• ¼ cup of water
• 1 tsp. of vanilla extract
• ½ of fresh vanilla bean scrape out
• 1 cup of flour
• ½ tsp. cream of tartar
• ¼ tsp. salt
1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, vanilla extract, fresh vanilla beans. Beat in flour.
2. In another bowl, beat in egg whites until frothy. Then add cream of tartar and salt. Beat mixture until egg whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3. Separate batter and pour into 2 ungreased 9 in pans. Bake at 325 degrees F for one hour, or until done.
• 2 egg yolks
• 6 oz of white sugar
• 4 oz of water
• 2 oz of corn syrup
• 16oz of mascarpone cheese
• 24 oz of heavy cream
1. Whip egg yolks until light.
2. To make syrup of the sugar with water, corn syrup and cook to 248 degrees F. Gradually pour into the egg yolks while whipping constantly. Continue whipping until cool.
3. In a mixer with paddle attachment mix mascarpone until soft.
4. With the mixer running at low speed add egg yolk mixture a little at a time, waiting until each addition is blended in before adding more.
5. Whip the cream to soft peaks, Fold into mascarpone mixture.
• 16 oz of espresso coffee
• 4 oz of water
• 4 oz of white sugar
• 1 cup of Kahlua
Assemble and decorate
1. Once sponge cakes have cooled, cut each cake in half. Make 16 oz of espresso coffee and 4 oz of sugar and 4 oz of water to make the syrup. Cook syrup to 248 degrees F. Combine with espresso and 8 oz Kahlua. Let cool before brushing the sponge layers generously with this syrup using it all.
2. Spread mascarpone filling over first layer. Place second espresso layer on top of mascarpone and repeat until all layers are done.
3. Take some mascarpone and cover outside of sponge. Place ladyfingers outside of sponge.
4. Place cake and filling in refrigerator for 2-3 hours to get firm.
5. Pipe rosette with filling. Dust with cocoa powder. Decorate with shaved chocolate and chocolate curls.
Note – Keep in refrigerator till ready to serve.
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