Food

The Perfect Hot Dog

Nothing fancy here.  Just the perfect hot dog.

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1. Steam hot dog in microwave by wrapping in a paper towel cooking at 70% power for 60 seconds

2. Add Garlic Salt

3. Add Mustard

4. Add Giardiniera

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Lasagna

Noodles, Sauce, Meat, Cheese.  That’s pretty much all it takes to make a delicious lasagna.  I take a couple short cuts along the way, but for the most part I’m pretty pleased with what I was able to accomplish here.

Noodles

I use store bought noodles that I cook extra al-dente.  I’d love to be able to make my own noodles, but I have two kids so time is pretty short.

Sauce

I use a doctored up store bought sauce.  It consists of 2 jars of my favorite sauce, 1 can of whole peeled tomato’s that I then dice, diced onion, diced green pepper, crushed garlic, variety of Italian spices, and a bunch of crushed red pepper flakes.  I cook the onion, pepper and garlic with some olive oil then add the rest of the ingredients, letting them simmer for about an hour

Meat

Now here is where I really differentiate myself.  I use two meat layers, one is a layer of sliced homemade meatballs, and the other is a layer of un-cased Italian sausage (broken into little chunks).    In the past I’ve used standard ground beef instead of the homemade meatballs, but the meatballs really made a difference on the finished products.

Cheese

Nothing magical here.  1 part grated mozzarella cheese, 1 part grated parmesan cheese, 1 part ricotta cheese.  I mix all these together with some diced parsley and some Italian seasonings.  Then I add eggs to this mix until it takes on a slightly orange tint to it.

Putting it all together

Cook the homemade meatballs

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Smear butter on glass pan then put down a thin layer of sauced followed by a layer of the al-dente noodles, slice meatballs and layer on top of noodles.

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Cover with a layer of the sauce, another layer of noodles, a generous layer of the cheese mixture, and then a layer of the sausage.

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Cover with a layer of sauce, another layer of noodles, and a thin layer of sauce (I had a spare pan in the background because I always make two lasagnas, the second I usually freeze for a week or two).

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Refrigerate overnight, then cook at 350 for around 2 and a half hours coved with tin foil.  Spread some shredded mozzarella and some dried parsley and let cook uncovered for another 15 minutes

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Serve with garlic bread.

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Also serve with extra meatballs.

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