Ok, Audrey, I guess I’ll just have to accept the fact that you are not the Hamburger-Helper conosieur(sp?) that I am. Not everyone can be so lucky.
So, I will refrain from pointing out that a) “Thou shall NEVER ignore Hamburger-Helper” should be the eleventh commandment and b) anybody who wouldn’t enjoy a huge platter of Hamburger-Helper is a communist heathen (no offense to your mom).
Oops, did I say that out loud?
Thanks Chef…I did know how to “de-moisturize” eggplant. Just happened to follow the recipe and didn’t really think about the moisture until it came out of the oven. It also called for fresh tomatoes which when cooked pretty much become nothing but moisture. It didn’t hurt the flavor any and since it was an experiment it didn’t matter anyway. Acutally I usually find that in many recipes, other than baking of course, it is very easy to adapt or change them to suit your own personal tastes. This one in particular had no real seasonings to speak of except a pinch of salt, pepper, sugar and 2 tsp. of Kikoman soy sauce. It called for cream and I used whole milk. (Which also could have added to the moisture level a tad.) I added a tsp. of chopped garlic, thyme and a dash of lemon pepper. (Just couldn’t help myself.LOL) It really did seem more like a casserole. The “gratin” was the sprinkling of 1/4 cup parmesean cheese on top. It didn’t give a baking temp or time so I did the standard 350 degrees for about 30 minutes. If I do decide to play with the recipe again I already have some adaptations of my own. Definately will leave in my little seasoning trio and won’t skimp in the cream if it’s handy.
Needs2know
Let see… I WAS gonna make Lasagna my next recipe of the week, but y’all seem to have beaten this subject to death for now. I suppose I’ll post the recipe for my Mexican Lasagna. Click on the link in my sig for the thread, and go try the Chicken Cordon Blu and Twice Baked Potatos this week. Let me know what ya think!
**FTR, I do NOT have a goopy bottom. **
Okay, post lasagna update! but first:
Cheffie, the lasagna was declared a success, and the next time I make it, I will use spinach and mushrooms, and I will definitely follow your suggestions. The excess moisture was a big concern of mine, so I was delighted to read your post. Thank you!
Happy belated 100th, FannyMay! Whatcha up to now?
Ukulele Ike: Y’know, I live in Hawaii, so I am amused by your name. I have a mental picture of your uke next to your 'puter as you post. Anyway, you’re right, lasagna doesn’t happen much around here, unless cooked by Chef Boyardee or Betty Crocker (Hamburger Helper).
Jack Batty, I don’t always care for Hamburger Helper, but I do love the noodle stroganoff one. Mmmmmmmmmm… stroganoff…
weirddave, your Chicken Cordon Bleu sounds delicious. When you cookin’ for us? Will it be potluck? I’ll bring my lasagna!!
[segue]
Speaking of which, we had my lasagna tonight! The friggin’ thing weighed at least seven pounds, and took over two hours to prepare, but it was worth it. I popped it into the oven, and an hour later, we were digging in. We had a couple McDonalds McSalad Shakers on the side (the Chicken Caesar ones). All I can say is this: “YUMMY!!!” hehehehehhehe The noodles were a tad bit overdone (I like them firm), but otherwise, it was divine. Even the ricotta was decent.
The best lasagna I have ever had was at The Old Spaghetti Factory, and I tried to tweak the recipe so that it was close to theirs. I managed NOT to screw it up, and I am quite pleased with myself. Yay!! dances
Okay, back to Earth with me. Nothing humbles you like having to wash dishes after eating the meal you prepared that for once was delicious. Sigh.
Thanks to everyone for their suggestions. I appreciate it very much.
Eve gave you my e-mail address, right? If your writing-writing is half as good as your post-writing, betcher ass I want to see your manuscript.
Audrey: I don’t believe you. I’ll be at your door with a pocketful of nickels tomorrow.
By tomorrow, I’ll accept quarters only.
I swear, Uke, I’m going to print this out and tape it to my monitor for those days when my customary excess of self-esteem runs low. And Eve did give me your address, but I lost it along with a lot of other important data as a result of a computer problem a couple of months ago. So be a pal and send it to me, o.k.?
Oh, and AudreyK…Stroganoff flavor Hamburger Helper is a guilty pleasure of mine. warm smile I keep a box in the pantry for those nights when I don’t have the time or the energy to cook for real.
Chef, do not feel guilty for loving the manna that is Hamburger Helper. Display your Stroganoff box prominently and proudly in your living room. In fact you ought to build a pyramid of Hamburger Helper boxes in your front window, like I do.
Say it loud, and say it proud:
I love my Hamburger Helper!
(commence flag waving, you may hum America the Beautiful if you wish).
Damn, I’m getting all misty over here.