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Joined Date: Nov 06, 2010
"Wow! As others have said, this was the best lasagne i have ever made. Truly amazing and worth all the work. I made it over several days.
Of note, the meat sauce, tomato sauce and cheese makes MUCH more than 1 13x9 pan. Next time i will double the amount of bechamel sauce and the pasta so i have more to put in the freezer.
Also, to avoid drie"
"No worries about using the wine marinade as its brought to a boil.
Delicious. I used half and half and less cheese to make myself feel better about lowering the fat. HA!"
"EXCELLENT and a keeper. I hadnt heard of this yummy dish.
My minor changes - I was making it for 2 so i froze half of the recipe for final stages later. I added proportionately more rice to make it thicker and creamier.
It truly fantastic and light.
I couldnt resist having more during cleanup. it was much thicker so i added some parm cheese"
As others have said, this is not the traditional ISB, but it's soda bread and it's delicious.
The only modification for me was that I cut the dough in half so I could keep one and give the other to a neighbor.
It worked great and the recipient will be VERY happy.
I loved the hint of orange and will add even more zest next time."
"Excellent and a keeper.
I never made this type of comfort food and it was wonderful!
My only change was that i made a bigger chicken (couldnt find one that small) and made more stock. I added a LOT more thyme and some carrots and celery to the stock.
The flavor and texture was great! I've been making Anne's as my go-to marinare for a long time but i add some herbs aas i cant help myslef.
The MBs were a hit! Next time i will opt for smaller meatballs and fry them a bit longer for more of a crust.
Truly fantastic. I've been on an MB kick lately and trying several recipes."
"Excellent and fast. The meatballs were light and flavorful.
Next time I will use my own marinara as I think the sauce would have been better with some deeper flavor.
Also, I know that I prefer a crust, so I lightly browned the meatballs before putting them in the sauce.
Next time I will brown them a bit more and get a firmer exterior and flavor"
"For some reason, i could not find recipes from this episode so i made it from memory and it was FANTASTIC. I used significantly less cream... i usually try to limit this luxury.
KEEPER! KEEPER! KEEPER!
Made this again tonight using corn instead of rice. I used only about 1/2 to 3/4 c of cream. It was delish!"