Custom Label Design and Print

Custom Label Design

 

The label design has changed slightly. The hot sauce is made in Harleton, TX. Bartering was involved for some of the design and printing on this project. If you need a custom label let me know, or you can upload your own files for a discount on printing. 
Small and Large are quantities available with many size and coating options!.
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Tomato Yeast Gravy

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The base gravy is from The Grit Restaurant in Athens, Georgia. My friend, Amy squeezed a big heirloom tomato in at the end, pulp and all. Delish!
1/2 Cup butter

1/3 cup Whole wheat flour

1/3 cup Nutritional yeast (NOT brewers yeast; nutritional yeast can be found in health food stores)

1 cup Milk

1/4 cup Soy sauce

3/4 cup Hot water; (use more as needed to thin the gravy)

1 tablespoon Worcestershire sauce

Melt butter. Stir in flour and yeast until blended and continue to heat roux until mixture begins to bubble. Whisk continuously for 4 minutes.

Continue rapid, thorough whisking and add milk gradually. The mixture will quickly become thick and custard-like. Combine soy sauce, water, and Worcestershire sauce and add to gravy gradually. Blend well after each addition and do not add so rapidly that gravy gets thin. If the gravy is too thin, continued cooking will thicken it.

Squeeze Big Juicy Tomato in.
Can be done with regular white gravy. I heard regular yeast is good too.

Serve over anything. I had mine with a nice toast and chopped basil.

On a side note, if you need discounts on printing let me know.
Fast turnaround, Nationwide shipping, High Quality!
Design available or upload your own files!

Business cards, posters, brochures, vinyl banners, magnets, labels and more.

I could really use your help by telling your friends and family about rxprint.com.
Thanks!

Chicken Pesto Lasagna with Bechamel Sauce

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Ingredients

• Pesto, (fresh or Butoni in fridge section is decent)
• Béchamel, recipe follows
• Butter, for baking dish, plus more for topping
• No boil lasagna noodles
• Freshly grated Parmesan cheese / Mozzarella cheese
• Chicken (used tenders)
• Garlic

 
 
 

Béchamel:

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 1/2 cups whole milk
• Pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper

Béchamel:
Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon.
Note: Stir Constantly for about 15-20 minutes until light brown.

In separate bowl, Warm the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper. If too thick add more milk

Cook Chicken with butter and garlic in skillet, when starting to get done, tear into bite size pieces with fork. When just done, add a little pesto and a little sauce. 

Directions:

Preheat the oven to 350 degrees F.

Butter a 13 by 9 baking dish and add a thin layer of béchamel. Cover with a layer of lasagna noodles, and then another thin layer of béchamel. Spread about 6 tablespoons of pesto across the surface, add layer of chicken, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagna. Top with a final layer of noodles and spread a final very thin layer béchamel, pesto, Mozzerela, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.

Cook for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil.

I sliced some red bell pepper and roasted in oven with garlic and butter that went well with it. You could probably red pepper in with the chicken. That was my original plan.

I make a quick version using frozen cheese ravioli and a jar of Alfredo sauce.