12 fried green tomatoes
12 slices of fried cheese
4 cups of seasoned taco beef cooked
Plus 4 cups of spaghetti sauce
Mix 2 cups of crushed doretos plus
2 cups of shedded cheddar
3 scrambled eggs
2 cups of crumbled goat cheese
1 cup of drained ricotta
3 tablespoons of caramelized garlic
1 cup of crumbled sundried tomatos
2/3 cup of carlized onion
1/4 of roasted bell pepper
16 lasagna noodles
Mix ricotta and goat cheese with 2 cups of mozzarella.and 3 scrambled eggs
Mix taco beef sauce
With garlic, onions and sun dried tomato
And roasted bell pepper
In a casserole dish add a layer of spaghetti sauce. Top with four noodles
Add taco beef top with fried tomatos
4 slices of fried cheese, layer
Dollop with egg and cheese mixture save enough for one more layer
Do the same again, top with noodles
Sauce the top noodles
And sprinkle on doretos mix, cover with aluminum and bake at 350 for 50 minutes.
Serve warm!
I spread layers of laughter in a long baking pan,
with a rhythm that twists the smoky scent I can scan.
Five lines per slice, I assemble carefully quick,
make this dish pulsate and glint like a limerick.
First sheet, a town and a person, famed or unfamed,
second, an odd trait that need not be tamed.
The rhyme goes A-A, then loosens its tight grip,
repeats at the last layer with a tag line flip.
Short lines on top, longer anapest pasta below,
the meter stumbles slightly, then steals the show.
B-B ricotta and spinach creep in the middle on the sly
with simmering mozzarella that doesn’t overflow dry.
I season the dish with nonsense spice, lively and loud,
a crispy curl at the base makes the last layer proud.
With light ragu sauce I garnish the humorous trait,
just with the perfect comical timing I bake it great.
The final ingredient is hilarity with melodramatic bend,
with a twist at the end to be served with fun to a friend.
Topped off with a punch line parmesan. that is hot,
I cook the best meal, limerick lasagna, in poetry pot.
El Vals, she spoke my name
to have us to come in
for lunch.
" than oh gracious
might we dine
together
a celebration of man
in the sight of God
might we dine
to strenghthen us to
dance"
El Vals is a roasted
pork with cucumber fritters, fried butternut squash
or fried mushrooms with a tangy sauce
roast and slice a prok roast
reserve te broth and degrease
2 cups of pork stock
2 T fish sauce
2 T sesame oil
1 T hoisin sauce
1 T oyster sauce
1 T spice rum
2 T of honey
1/2 t of chilli powder
1 cup of cornstarch flurry
deep fy butternut squash in a standard bread recipe
flour , eggwas and breadcrumbs
once cooked cover the squash
with 1 and 1/2 cups of sauteed mushrooms
and 1/2 of toasted almonds.
set aside to make
the fritters
4 cups of grated cucumbers
3/4 of ricotta cheese
11/4 c of self rising flour
1 cup of smashed kidney beans
1/4 c dehydrated onions
1 T of garlic
3 T of Applesauce
5 T of minced ham
1 T. spoon of red pepper flakes
2 T. Spoons of lemon zest
2 T. Spoons of cayenne
mix and fry, fritters
top fitters with pork
cover with squash and mushroom's
and ladel the sauce!
Ricotta and meat cannelloni,
a pizza pie (pepperoni)
with cheesy macaroni,
followed by spumoni.
Holy cannoli!
Roly poly
full of glee
you’ll see
me!
Nov. 7, 2019
for the Rhyming Nonet Poetry Contest of charles messina
My pet mouse Louie is a connoisseur of exotic cheese,
But when it comes to gratifying him, he's mighty hard to please!
I have my own choice of cheese, therefor, 'tis an ongoing clash,
Between me and Louie at which he has become somewhat brash!
If I set a snack of limburger before him, he'll turn up his nose,
And I learned mighty quick to no longer on him that crud impose!
I happen to like a simple cheddar but Louie will clearly voice,
His desire for an expensive gouda if he had to make the choice!
We both abhor cottage cheese on that we can readily agree,
But he savors bizarre cheeses such as Greek feta and French brie!
The latter two I can barely tolerate and well-nigh cause me to retch!
I hate to divulge this but Louie is becoming a bothersome kvetch!
Lately he insists on me catering ricotta, swiss and mozzarella.
(Ain't gonna happen, you can bet your life on that, little fella!)
Alas, my dilemma was solved by my cat who relishes tasty mice;
Louie was devoured by ravenous Jeff the cat which wasn't very nice!
Entry for Barry Stebbins' "Poem About Cheese" Contest
(15 November 2018)
Pasta with tomato sauce and basil please!
Or, white pasta with olive oil will do,
Steaming hot, slippery, sprinkled with cheese,
How about tagliatelle smothered in ragu',
Cannelloni stuffed with ricotta and spinach,
Thick lasagne layered with ham.
Please say it's pasta, please say we can.
Ravioli with potato filling dripping in butter,
Tortiglioni, penne, spaghetti, fusilli, I silently mutter.
Please say it's pasta, the good old red, white and green,
Please heap our plates and order us to lick them clean,
Pasta, please, Pasta.
I'm a fresh pastry made with different fillings
A plate of me will cost you a few shillings
Sometimes made with spinach and ricotta cheese
Topped with tomato sauce and fresh, green peas
It depends, my pockets are sometimes filled with salmon and cream
I am the Mediterranean dream
I am solely
The one and only Ravioli !
I have a bistro in Tuscany surrounded by fine dining and wine-
“La Rosa” is where Tony married me and I just had to make it mine.
The Tortellini is the most favorite dish of all on the luscious menu-
Surrounded by many beautiful fountains with an extravagant venue.
Of all of Italy’s restaurants mine has the greatest chef-
Mario makes a delicious lasagna but was born mute and deaf.
He traveled all over the world to find an amiable destination-
We welcomed him with loving arms, he has the most dedication.
Our pastry chef bakes the most delectable desserts in all of Italy-
His pies and confectionaries are recipes from his Nana in Sicily.
Customers arrive for a romantic date as they will wait for a seat-
They drink Merlot and snack on Ricotta Crackers as a yummy treat.
We have a few regulars who sit at the same table every afternoon-
They laugh and flirt with my niece Maria whenever she walks in the room.
The food is really pricey but every Euro paid it is definitely worth-
For every one who dines at La Rosa leaves in happiness and mirth.
Sponsor: Silent One
Date Written: September 19, 2016
Its basic ingredients are noodles and cheese.
This dish has been around for centuries.
The origin of lasagna is a mystery.
Most culinary experts credit Italy.
In just about any region where you go,
each place has their own version to show.
It comes hot out of the oven covered with mozzarella.
Within the layers are meat and ricotta.
There are vegetarian versions as well.
For lunch or dinner, isn’t lasagna swell?
Tears
Tears roll down
After eight long years of walk
Talk we start at dusk you take it until dawn
Moving in beloved arms
Rolling my hand on to your spine love to do it till dawn
Take me to your lap to rest in peace for long
Roll my hair with ricotta fingers of your feel cheesy
Heavenly curves you show takes to a different world in winter cold night
Bring your lips-o on mine to have divine feel on
I realize a drop tears roll down from your eyes to my cheeks
To wake me from dream divine
Shattered,
Moist get my eyes,turns dawn to dark night
Tears roll down
After 8 long years of walk.
DREAM
Wanna take you to pub which is
right around the corner.
Like to get cozier with you
in a pub in goa.
Wanna flank ricotta
lips of yours.
Lick your mole which i s
right above your lipser.
Wanna see you wrapped in
silhouette which is
green in colour.
Wanna take you to
tito's.(A PUB)
Which is the best place to
rise in our temperature.
And dance to tiesto mix
which is best forever.
And dance to my tunes
oh my lover.
Holding you in my arms
oh my lover.
Wanna take you to pub which is
right around the corner.
In the world of pasta, there’s one that can’t be beat.
And it’s made with zesty sauce, cheeses, and with meat.
Put some water on the stove; get it nice and hot.
Add wide noodles, fluted-edged, to the boiling pot.
Meanwhile, simmer your meat sauce. Nothing’s better than
what you’re going to prepare, layered in a pan.
On the bottom goes the sauce, noodles over that.
Then the cheeses (I use three). Never scrimp on fat!
Mozzarella, even Cheddar - what a cheesy mix.
No Ricotta? Cottage cheese can be an easy fix!
Layer noodles, sauce and cheese; Parmesan on top.
Then dig in; but once you do, it’s real hard to stop!
For Linda's "Pasta Paradise" Contest
I rarely follow any traditional rules
when it comes to culinary delights;
everyone should try my tasty lasagna,
which I surely learned from Mamma.
I cook the noodles for five minutes, 'till they are al dente, which means crunchy,
then I spread Barilla sauce in the baking pan generously,
lay the first set of noodles topped with blended ground beef and ricotta cheese;
then another layer of noodles and sauce and so on...
until I reach the last one, which I abundantly top
with fresh slices of mozzarella,
and let it bake for an hour on 300 degrees...
now who wants to taste my lasagna?
He/She/Lemmingsonabridge BAH! SAYS YOU!
WHAT ISN'T ARTsyfartsy?
Tickle my eyes
sensations blurring
casserole fishdish
cold stone marble ears
Fiddledeedrumsticks handlebar mustache
calligraphic impotency
within the fireworks
of eastern Jupiter
Apples
Cattle ranch
my little ones
I love you I love you I love you
Salamander Samba Salsa Simba Silence Speaking Sacrilege
Loquat
Sorry Wait Water Weight Weeeeeeeeeeeeeeeeeeeee
Minneola minaret
I DON'T GET IT
I can't peel my hair!
KABOOM
spiral
Can anyone tell me the truth behind the lemon tree's bastard son, the emerald?
My brain's a leaping hopscotch feather
Ape ricotta
Ernesto Zucchini
April dentist
and... stop.
okay go!
eating tom's a foolery
Bean turd soup?
Who you calling a dirty orangeeater?
I am lord of the marshmallow!
Take a bite out of My Fig tree because
I forgot what time the dining hall
BANG COLLAPSES
cauliflower risotto
ricotta gnocchi
with lightly curried scallops
lobster raviolo
warm chocolate cake
Glass of Bucks
Fizz!
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