Jack's BBQ Recipe - Traditional BBQ Chicken with Side Dishes

This week continues with Outdoor BBQ Recipes....

Menu: 

Chicken Legs and Breasts
Corn on the Cob
Salad


Cooking Items and Utensils:
A BBQ Grille.
Pair of Heavy Cooking Gloves (BBQ Mitts).
Sharp Paring or Kitchen Knife.
Chopping Board.
Large Diner or Serving Plate.
Two Large Mixing Bowls.
Diner Plates (paper plates are fine).
Paper Towels.
Set of Salad or Soup Style Bowls (can use plates).
Eating knives, forks, spoons (plastic is Ok).
Saran Plastic Wrap or Alum Foil.
Set of BBQ Cooking Tools (utensils).
Cast Iron 5-quart Pot with glass lid or any Metal Large 5-quart Pot with lid. 

Can of Pam Cooking Spray.


Preparations: 

---First clean the Grille.
Scrap any food particles off.
Wipe the grille down with a damp cloth or wet paper towels, let dry naturally. 

---Check the Gas Propane Container Level. If natural gas, check the fittings on either type of gas grille. If charcoal make sure you have briquettes, a lighter stick, and fluid. 

---Make sure your BBQ cooking tools are clean. 

---You might want to consider wearing an apron to avoid messy accidents. 

---Just ‘BEFORE’ you light the grille, spray the grille rack with Pam, this prevents sticking).
Never spray this or any item onto a hot grille or directly into a flame.



Item # 1 –
BBQ Chicken: 
Ingredients... 

Chicken Legs or Breasts or both (your choice) (I buy mine already in a pack of 6 or 12 for legs and 4 in a pack for breasts with bones). 

Table Salt
Garlic Powder

Fresh Ground Black Pepper

BBQ Sauce (your pick here)

Directions... 

Remove chicken from package, wash thoroughly but do not remove skin. 

In large mixing bowl, place chicken, cover with BBQ Sauce, lightly add some table salt, sprinkle lightly some Garlic Powder, and add some Fresh Ground Black Pepper.
Stir well.
Cover (plastic wrap or foil) and refrigerate for about one hour.
Spray BBQ grille grate with Pam.
Note: You could just use a paper towel and coat the grille with cooking oil.

Get grille hot, turn to medium heat.
Remove chicken from refrigerator.
Using BBQ Tongs, place Chicken on grille, close BBQ lid, cook for about 2 minutes.
Turn heat to low. 
Open lid, leave open, turn chicken.
Continue to turn until cooked.
Note: Chicken skin burns easy and it’s hard to get done to the bone, especially white meat (breasts).
So, cook it slow, turning about every 2-minutes.
You’ll know it’s done when the chicken is firm and it doesn't bleed when you squeeze it or poke it with a fork.
Chicken is one of the hardest meats to get just right so practice is required mainly because every type of grille is a little different.
WARNING: Never eat chicken that is NOT fully cooked.

Item # 2 –
Tossed Salad: 
Ingredients... 

Large bag of pre made tossed salad greens from the grocery store. 
Hey this is BBQ time, life is fine and simple, so make it easy on yourself.
One large Cucumber.
One Red Onion.
Box of Croutons.
Jar of Bacon Bits.
Your favorite salad dressing or Vinegar and Oil.
Fresh Ground Black Pepper.

Directions...
While chicken is marinating in refrigerator.
Remove salad from bag, place on cutting board, chop into edible pieces, children hate large salad chunks, this one reason they object to eating it.
Note: Try to avoid having someone cut food outside, especially with a plastic knife and fork, so prepare it properly so all they have to do is eat it. 

Using a large mixing bowl, dump salad into bowl.
Now chop half a of a red onion and place in bowl.
Wash and peel cucumber, slice, then cut into quarter pieces, place in bowl. 
Add Croutons, Bacon Bits, Fresh Ground Black Pepper.
Toss Salad (mix well).
Cover and place in refrigerator until ready (I like to use alum foil for this because if the bowl is covered too tight the croutons and bacon bits may become soggy).
Do NOT add salad dressing until served.

Item # 3 -
Corn on the Cob: 
Ingredients...

2 ears of corn per person (white or yellow fresh corn).

Butter or Margin.
Table Salt.

Fresh Ground Black Pepper.

Directions... 

Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed paring knife.

Cut the Ears in half, easier to cook and handle.
Place Iron Pot with lid on top of BBQ Grille Grate or side burner.
Drop the corn into the large cast iron pot filled with boiling water, add salt. 

Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. 

After about 5 minutes, remove enough ears for a first serving.
You can keep the remaining corn warm in the water for another 10 minutes without becoming tough or soggy.

Serve with lots of butter and light salt and fresh ground black pepper. 


Options:
1) The corn can be cooked inside.
2) Instead of 5 minutes, cook for 4 minutes, remove from water and place directly on BBQ Grille Grate rolling over until brown, about one minute, use the BBQ Tongs.
3) Either, method, for children, cut the corn from the cob and place on plate with butter.

For you Hungry Man Types:
Ice Tea for Lunch with lemon and ice.
Gatorade for the children (healthy).
Cold Beer in Frosty Mug for Diner (mug requires 24-hours in freezer). 

Potato Chips on the side.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's BBQ Recipe - Traditional BBQ Chicken with Side Dishes.
If you could, please go to the comments section and leave me a comment.
Thank you.


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Happy Cooking.

Jack's BBQ Recipe - Deep Fried Beer Battered Fish Fillets with Side Dishes

Memorial Day BBQ
This week try a little nontraditional BBQ food. 

These foods can be cooked indoors, but Outdoors is safer, so that’s why I like cooking them during the summer months when I can use my BBQ Grille.


Menu:
Deep Fried Beer Battered Fish Fillets (Halibut or Cod is best) 

Wedge Fries
Corn on the Cob


Cooking Items and Utensils:
A BBQ Grille
Metal Cooking Thermometer with a lip (so it can hang on pan without dropping into the hot oil and you don’t have to hold it).
Pair of Heavy Cooking Gloves (BBQ Mitts).
Sharp Paring or Kitchen Knife.
2 Medium size Mixing Bowls.
Wax Paper. 
Chopping Board.
1 Large Diner Serving Plate. 

Diner Plates (paper plates are fine).
Paper Towels.
Alum Foil.
Dinner Forks.
Large Pasta type Strainer.
Complete Set of BBQ Cooking Tools (utensils).
Chinese Cooking Strainer or Slotted Long Handled Cooking Spoon. 

Cast Iron 5-quart Pot with glass lid.
Gas Wok with stand (note: do NOT attempt to use an electric Wok).

Item # 1 – Deep Fried Fish:
Ingredients … 
Large piece of Fish Fillet (cut into 3 equal lengths) (I buy from the butcher section).
Note: Usually one adult will eat 2 lengths, so buy accordingly.
Canola Cooking Oil
Table Salt
3 Eggs
Cayenne Pepper
Cajun Dry Seasoning
all-purpose Flour 

Yellow Cornmeal
Fresh Ground Black Pepper
Garlic Powder

Baking Powder
Beer (12 ounces, any brand)

Preparation:
Clean the fish in cold water, cut into 3 equal pieces, remove any scales front or back.
Using paper towels pat dry fish fillets.
Next on a large diner serving plate cover with wax paper.
Next - In separate mixing bowls mix the following ingredients:

Bowl # 1, Wet Ingredients – 

1 standard 16-ounce can of beer or, two standard 12-ounce bottles.
3 Raw Eggs. 
Mix thoroughly.

Bowl # 2, Dry Ingredients – 

3/4 Cup of all-purpose Flour.
3/4 Cup of Yellow Cornmeal.
1 Teaspoon of Fresh Ground Black Pepper.
1 Teaspoon of Garlic Powder.
1/2 Teaspoon of Table Salt.
1/4 Teaspoon of Baking Powder
1 Tablespoon of Cayenne Pepper or Cajun Dry Seasoning.
Mix thoroughly.

Dip the fish, one piece at a time into the wet bowl mix, covering both sides.
Next dip the fish into the second flour mix bowl, covering both sides, shake off access, and set aside on waxed paper.
On BBQ Grille, 
Heat oil in Wok or BBQ side deep fryer to 350° to 375°F (use thermometer).

Next -
Deep Fry Beer Battered Fish Fillets in batches (3 or 4 cut pieces at a time) until golden, about 3 to 5 minutes.
They will start to float.
Do not overcrowd - don't put too many in at one time, they wont cook properly.
Do not overcook.
Using a large diner plate, cover with about three layers of paper towels.
Remove Deep Fried Beer Battered Fish Fillets using Chinese Strainer or Slotted cooking spoon.
Sprinkle lightly and immediately with some Cajun Dry Seasoning and very lightly with salt.
Serve immediately.

Item # 2 - Wedge Fries: 
Ingredients …
3 large baking potatoes (russets do best, about 2 pounds).
Canola Oil, for the frying.
Table Salt.
Directions … 

Leave Skin on, cut potatoes in half.
Next cut halves into 2-inch wide thick full length wedges.
Place the potato slices in a bowl of water.
Let stand 15 minutes.
Drain using strainer, rinse under cold water, and drain again.
Pat dry with paper towels.
On BBQ Grille using side burner, if you have one, and using a Wok, 
heat enough oil to come to about 4 inches up the side of the Wok, about 3 or 4 cups.
Heat the Oil to 350 degrees F. 

Add the potatoes in batches and cook until golden brown, about 
5 minutes.
Using a large diner plate, cover with about three layers of paper towels.

Remove the Wedge Fries from the pan with a Chinese Strainer 
(or slotted cooking spoon) and drain on paper towels.
Sprinkle with salt and serve hot with other diner items.
Note: We refer to these as ‘American’ Wedge Fries now.

Options for Wedge Fries …
Condiments should include ketchup and vinegar.
Optional tasty treat cover hot wedge fries with ‘Cheese Whiz.’

Item # 3 -
Corn on the Cob:
Ingredients … 

2 ears of corn per person (white or yellow fresh corn).
Butter or Margin.
Table Salt
Fresh Ground Black Pepper.

Directions … 

Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed paring knife.

Cut the Ears in half, easier to cook and handle.

Place Cast Iron Pot with lid, fill 2/3 with plain water, on top of BBQ Grille Grate or side burner. 

Drop the corn into the large cast iron pot when water comes to a boil, add salt.
Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered.
After about 5 minutes, remove enough ears for a first serving.
You can keep the remaining corn warm in the water for another 10 minutes without becoming tough or soggy.
Serve with lots of butter and light salt and fresh ground black pepper. 


Options: 

(1) This can be cooked inside.
(2) Instead of 5 minutes, cook for 4 minutes, remove from water and place directly on BBQ Grille Grate rolling over until brown, about one minute, use the BBQ Tongs.

(3) Either, method, for small children, cut the corn from the cob and place on plate with butter.

For you Hungry Man Types:

Ice Tea for Lunch.
Gatorade for the children (healthy).
Cold Beer in Frosty Mug for Diner (mug requires 24-hours in freezer, 
don’t forget to refrigerate the beer).

Fresh Garden or Caesar Salad.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's BBQ Recipe - Deep Fried Beer Battered Fish Fillets with Side Dishes.
If you could, please go to the comments section and leave me a comment.
Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.

Jack’s BBQ Kabobs Recipe

Yes, it's that time of the year.
So I am going to start posting my BBQ Recipes....

I have included several ‘Variations’ that hopefully will please everyone’s taste pallet.
(*) Original Beef BBQ Kabobs
(*) Asian BBQ Chicken Finger Kabobs
(*) Shrimp on the Barbie Kabobs
(*) Optional BBQ Grill Ideas (side dishes)

It’s summertime and that means BBQ ....
This will make for a good tasty family BBQ.
Serve it for lunch or dinner.


Preparations:
---First clean the Grille. Scrap any food particles off. Wipe the grille down with a damp cloth or wet paper towels, let dry naturally.
---Check the Gas Propane Container Level. If natural gas, check the fittings on either type of gas grille. If charcoal make sure you have briquettes, a lighter stick, and fluid.
---Make sure your BBQ cooking tools are clean.
---You might want to consider wearing an apron to avoid messy accidents.
---Just ‘BEFORE’ you light the grille, spray the grille rack with Pam, this prevents sticking. Never spray this or any item onto a hot grille or directly into a flame.


(*) Original Beef Kabobs:
Fresh Beef Cubes (Meat) (butcher section)
Taste Note: Buy fresh same day, do not use meat from your freezer
Purchasing Note: Allow 1/2 pound of meat per person
Olive Oil
Fresh Ground Black Pepper
Table Salt
Green Bell Pepper (buy firm) (produce section)
Fresh Whole White Button Mushrooms (produce section)
Small White Onion (produce section)
A1 Steak Sauce (original)
L & P Steak Sauce (original)
Garlic Powder
White Sugar
Can of Sliced Pineapple
Pam (comes in a spray can)
Skewer Sticks (If you use wood, soak these for at least two hours. I prefer long metal skewers)


Original Beef Kabob Preparation:
Poke meat with a fork and tenderize beef cubes
Place in mixing bowl and marinate as follows ...
For every 1/2 pound of meat –
First add about 3 tablespoons of Olive Oil
Mix well, Next -
Add 1 tablespoon of A-1 Original Steak Sauce
Add 1 tablespoon of L & P Original Sauce
Add 1/2 teaspoon of garlic powder
Add pinch of salt
Add pinch of White Sugar
Add 1/2 tablespoon of Fresh Ground Black Pepper
Mix well, cover with plastic wrap, refrigerate overnight.


Making The Beef Kabob Skewer Sticks:
Remove marinated meat from refrigerator, let set.
Open Can of Pineapple Slices.
Using sharp paring or kitchen knife and cutting board –
Cut Red Onion into approximately 2-inch square pieces
Cut White Onion into approximately 2-inch square pieces
Cut Fresh Green Bell Pepper into approximately 2-inch square pieces (remove all seeds and cored materials)
Leave Button Mushrooms whole
Now using the Green Pepper, curved side up (towards skewer point) poke in center, slide onto metal skewer stick.
Now add one piece of Meat.
Now add one slice of White Onion.
Now add one piece of Mushroom.
Now add one piece of Meat.
Now add one piece of Pineapple.
Now add 2nd piece of Green Pepper (curved side toward handle).
Now add one piece of Meat.
Now add one piece of Mushroom.
Now add one piece of Pineapple.
Now add one piece of White Onion at the end (curved side toward handle).
Now add 2nd piece of Green Pepper (curved side toward handle).
Note: The green pepper gives it a good flavor and taste, it also serves as an excellent item to hold everything on the skewer stick. Press each item piece snugly against one another.
Using the left over mixer at the bottom of the mixing bowl, add 1/2 cup of Olive Oil, stir.


Cooking The Beef Kabob Skewer Sticks:
Place Kabobs on BBQ Grill on a diagonal angle with the skewer handle end slightly off the grill.
Using a brush, coat the skewer items with the mixing bowl oil.
When turning over, coat again.
Cook according to – Your BBQ Grill Instructions.
Also, for health reason, remember all Meat, Poultry, Seafood, and Fish should be cooked so there is no red showing.
When done, remove, using a diner fork, slide the items off the skewer onto a diner plate or into a bowl, and serve.



(*) Asian Style BBQ Chicken Fingers (Malay Satay):
---Boneless Chicken Breast (have butcher cut into 3-inch wide strips)
Light Soy Sauce If you can find it, buy – ‘Pearl River Brand’
Asian Sweet Chili Sauce (find this at the local Asian market)
Note: You can make this item without the traditional Peanut Sauce, when I do, I use the Asian Sweet Chili Sauce, but you will NOT need both.
---Ingredients and Instructions for Peanut Sauce -
1 tablespoon Peanut Oil (find this at the local Asian market)
4 ounces Crunchy Peanut Butter (any brand)
3-4 Cloves Garlic (produce section) – mince well
1 tablespoon of the White Onion (produce section) – very finely chopped
1 teaspoon Fish Sauce (find this at the local Asian market)
4-6 teaspoons Fresh Lime or Lime Juice (produce section) – add slowly, and taste.
8 tablespoons Can of Coconut Milk (find this at the local Asian market)
1 tablespoon Curry Paste
3 teaspoons White Sugar
Mix well, taste – depending on the brand of the Asian items you buy above, the taste and thickness will vary. If it tastes Ok, but is too thick, either add a mixture of coconut milk and water or some chicken stock from a can. Add very small amounts till thickness is desired.
Note: It should be semi thick, its for dipping the chicken without it falling off.


Cooking and Preparing The Satay (Chicken Finger Kabobs):
Tenderize the chicken, do not cut, leave in long 2-inch wide strips.
Pour some Light Soy Sauce into a small bowl.
Dip Chicken in Soy Sauce, shake access off.
At tip of skewer, fold chicken, and pierce through center, folding over repeatedly to get entire strip onto skewer. Repeat, usually two strips per skewer.
BBQ on grill.
Place Kabobs on BBQ Grill on a diagonal angle with the skewer handle end slightly off the grill.
Turn over as needed.
When done, use a diner fork to remove from skewer onto diner plate.
Dip Chicken into either the Sweet Asian Chili Sauce or the Traditional Satay Peanut Sauce.



(*) Shrimp on the Barbie Kabobs:
One Pound of Jumbo Shrimp (prawns)(butcher section).
Note: Size = approximately 12-15 shrimp per pound, you need them large enough to grill.
Olive Oil.
Fresh Ground Black Pepper.
Table Salt.
Fresh Whole Brown Button Mushrooms (use white if brown not available) (produce section).
Small Red Onion (produce section).
Cajun Dry Powder Seasoning (any brand).
Old Bay Seasoning.
Garlic Powder.
Can of Sliced Pineapple.


Shrimp on the Barbie Kabob Preparation:
Clean (wash with cold water), shell, and devain the Jumbo Shrimp.
Cooking Tip: You will find it easier to leave the shrimp tails on.
Place in mixing bowl and marinate as follows ...
Add 1 tablespoon of Old Bay Seasoning
Add 1 tablespoon of Cajun Dry Seasoning
Add 1/2 teaspoon of garlic powder
Add 1/2 teaspoon of salt
Add 1/2 teaspoon of White Sugar
Add 1 tablespoon of Fresh Ground Black Pepper
Mix well, set aside.


Making The Shrimp on the Barbie Kabob Skewer Sticks:
Open Can of Pineapple Slices.
Using sharp paring or kitchen knife and cutting board –
Cut Red Onion into approximately 2-inch square pieces.
Use whole Button Mushroom.
Now using the Red Onion, curved side up (towards skewer point) poke in center, slide onto metal skewer stick.
Now add one piece of Shrimp.
Now add one slice of Pineapple.
Now add one whole Mushroom.
Repeat Until Skewer Stick is Full.
Now at the end (last piece) add one piece of White Onion at the end (curved side toward handle).
Note: Press each item piece snugly against one another.


Cooking The Shrimp on the Barbie Kabob Skewer Sticks:
Place Kabobs on BBQ Grill on a diagonal angle with the skewer handle end slightly off the grill.
Turn Over as needed.
Cook according to – Your BBQ Grill Instructions.
Remember: For health reason, remember all Meat, Poultry, Seafood, and Fish should be cooked so there is no red showing.
When done, remove, using a diner fork, slide the items off the skewer onto a diner plate and serve.



(*) Optional BBQ Grill Ideas (side dishes):
--- 4 Portabella Mushrooms – remove stems, coat with Olive Oil.
Place face down on BBQ Grill. Cook until soft. Remove, add some Blue Cheese Salad Dressing, place on some Fresh Garden Romaine Lettuce and serve.
---4 Fresh Firm Red Garden Tomato – cut in half, coat with Olive Oil and fresh ground black pepper. Place face down on BBQ Grill. Cook until soft. Remove, peel skin, place on some Fresh Garden Romaine Lettuce and serve.
---2 Fresh Red and/or Yellow Bell Peppers – core out center, slice vertical halfway only, coat both sides with Olive Oil, spread open, lay face down, grill. Cook until soft, remove skin, cut into strips, add balsamic vinegar, a pinch of sugar, fresh black ground pepper, place on some Fresh Garden Romaine Lettuce and serve.


Cooking Items and Utensils:
Sharp Paring or Kitchen Knife
Mixing bowl
Chopping Board
Can Opener
Diner Plates or Bowls (paper plates are fine)
Paper Towels
Plastic Wrap or Alum Foil
BBQ Metal Skewer Sticks (minimum of 6 sticks)
Dinner Forks
Meat Tenderizer
BBQ Grill
Set of BBQ Cooking Tools (utensils)
Oven / BBQ Cooking Gloves


For you Hungry Man Types:
Ice Tea for Lunch.
Cold Beer in Frosty Mug for Diner (requires 24-hours in freezer).
Potato Chips on the side.
Fresh Garden or Caesar Salad.
Corn on The Cob with butter.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's BBQ Kabobs Recipe, please go to the comments section and leave me a comment. Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.

Jack’s Lasagna Recipe (Authentic Italian)

Jack’s Lasagna: 
I have several ‘Variations’ that hopefully will please everyone’s 
taste pallet and diet. This is the Original Italian Version.

Before starting you will need 2-Quarts of Jack’s Spaghetti Meat Sauce, see recipe. If all ready made, remove from freezer, put in refrigerator over night.

Cooking Items and Utensils: 

Sharp Paring or Kitchen Knife

Mixing Bowl 

Chopping Board 

Large Serving Bowls or Diner Plates
Paper Towels
Large Soup Dipper or Large Long Handle Metal Spoon
Pair of Tongs

Alum Foil

Dinner Forks (you may use spoons)
Tablespoons
Teaspoons
Baking Dish (approximately 9” x 13”)(if you don't have one just buy a disposable aluminum pan at the grocery store).
5 to 8 Quart Pot with Lid
Wax Paper
Large Bowl or Tupperware Dish


Ingredients Needed:
Vegetable Oil
Olive Oil
Table Salt
Package of Shredded Mozzarella Cheese
Package of fresh Whole Mozzarella Cheese (buy in a ball the day before)
Grated Parmesan / Romano Cheese (I buy mine all ready grated)
1 Box of Lasagna Noodles (any brand)
2-Quarts of Jack’s Meat Sauce
1 Large container of Ricotta Cheese (refrigerated dairy department)
Fresh Ground Black Pepper
Crushed Dry Basil (spice section)




General Instructions …

(*) Cooking Lasagna Noodles Direction:
This is for ALL the Lasagna Dishes and Versions …
In a large 5 to 8 Quart Pot, fill with water about 2/3.
Cover with lid, on high heat, bring to a boil.
Add in about 3 Tablespoons of vegetable oil.
Add in 1 Tablespoon of table salt.
Cover with lid bring back to a boil.
Remove lasagna pasta from box.
Remove Lid, leave off.
Add in about five pieces of Lasagna Noodles at a time
(follow cooking time instructions on box).
Note: Don't over cook. I usually take them out soon as they change color and become flexible.
Lay out a large sheet of wax paper.
As noodles are ready, lay on wax paper, pat dry with paper towel.
Important – Don't listen to cooking shows, Cook the Noodles !!

(**) Using Lasagna Noodles (placing them in the Baking Dish):
This is for ALL the Lasagna Dishes and Versions …
Next pour about a 2-quarts of ‘Sauce’ into a large bowl (Jack's Meat Sauce) depending on Lasagna Recipe. Sauce should be at room temperature, if frozen heat until lightly warm. I put mine in a Corning-ware Dish.
Place each Noodle in the dish length ways.
Repeat until bottom is covered, over lap Noodles about ¼ inch.
Cut or tuck Noodles to fit around ends.
--- Repeat this technique for each layer.
--- Note some people like to use Noodles to also cover the side of the dish before placing the layered ingredients. I sometimes do this myself, but it is not necessary. I don't do it for this original lasagna version.

(***) Basic Concept:
Oil, layer of sauce
Layer of Noodles
Layer of Ingredients
Layer of Noodles
Layer of Ingredients
Layer of Noodles
Layer of Sauce, Sliced Mozzarella Cheese, and Parmesan Cheese



Directions:
First take some Olive Oil and lightly cover the bottom and sides of the baking dish.
Now pour and spread some sauce on the bottom of the baking dish (not too thick, just cover it lightly).
First Layer, pour and spread the Ricotta Cheese.
Now cover heavily with grated Parmesan / Romano Cheese.
Lightly cover with Sauce.
Sprinkle very lightly with Dry Basil and Fresh Ground Black Pepper.
Second Layer of Pasta Lasagna Noodles.
Add the shredded Mozzarella Cheese, spread evenly.
Add another layer of Parmesan / Romano Cheese.
Add some more sauce, spread evenly.
Third (final) Layer of Pasta Lasagna Noodles.
Add Sauce.
Now slice the Fresh Mozzarella Cheese into ¼ inch thick round pieces.
Evenly space these on pasta layer.
Now add some grated Parmesan / Romano Cheese.
Lightly add some more Sauce.
Cover with aluminum foil.
Preheat oven to 375 degrees.
Bake for approximately 50 minutes.
Remove, let sit for about 20-minutes before slicing and serving.



Option:
Allow to sit for one hour, then place in refrigerator for about 3 hours. This will make it easy to slice. Just reheat in microwave for 90 seconds per slice. Freeze the rest in one serving Tupperware type containers.


For you Hungry Man Types:
Side Salad.
Garlic Bread.
Ice Cold Beer in Frosted Mug.
Red Diner Wine.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's Lasagna (Authentic Italian) Recipe, please go to the comments section and leave me a comment. Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.

Jack’s Quick Ravioli:

If you haven’t tried Ravioli this way, they are great, fast to prepare, and different.
Here is a quick easy to prepare Pasta Dish.

Ingredients:
1 Bag of Frozen Cheese Ravioli (get the Large Ravioli, sometimes called Jumbo)
Grated Parmesan / Romano Cheese (I buy it all ready to use)
Olive Oil
Crushed Red Pepper Flakes (spice section of grocery store)
Garlic Powder (spice section of grocery store)
Crushed Oregano (spice section of grocery store)
Fresh Black Pepper
Table Salt
Vegetable Oil


Cooking Items:
1 large metal spoon with holes
1 Large 5 Quart Pot with lid (any pot will do)
Pair Cooking (oven) Gloves


Cooking Directions:
Open Frozen Bag of Ravioli prior to starting
Fill 5-Quart Pot 2/3 with plane water, cover with lid
On high heat boil water
When boiling, remove lid, add …
1 Tablespoon of Table Salt
3 Tablespoons of Vegetable Oil
Place lid back on until boiling again
Remove Lid and leave off
Add Ravioli - recommended serving:
Children, 4 pieces each
Adults, 6 to 7 pieces each
Note: Place in slowly as not to splash the hot liquid on to you.
Cook / Heat as per instructions on Ravioli bag (usually about 12 – 15 minutes).
Best results are when water comes to boil after adding Ravioli, turn to low heat, then cook for 15 minutes.
Stir slowly and gently one time after adding.
When done, use spoon with holes to gently dip Ravioli out onto individual serving plates.
A large bag will generally feed 4 adults.


Preparation Directions:
Make sure water has been drained from plate
Now add to the cooked Ravioli the following …
Cover each Ravioli with Olive Oil
Next add fresh Ground Black Pepper (light amount)
Sprinkle lightly fresh Red Pepper Flakes
Sprinkle lightly Garlic Powder
Sprinkle lightly Crushed Oregano
Finally add .. the Grated Parmesan / Romano Cheese


For you Hungry Man types:
Serve with a Fresh Garden Side Salad
Serve with Chilled Red Wine

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's Quick Ravioli Recipe, please go to the comments section and leave me a comment. Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.