Copied RecipeZ ...
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http://www.101cookbooks.com/
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Ingredients
FOR THE LASAGNA
1 (1 lb) package lasagna noodle
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushroom (thinly sliced)
1 cup onion (chopped)
6 garlic cloves (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
FOR MARINARA SAUCE by Alan Leonetti
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1 cup stewed tomatoes (Italian style)
1/4 cup extra-virgin olive oil
6 garlic cloves (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar
Directions
1FOR THE LASAGNA: Prepare lasagna according to package directions.
2Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
3Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
4Brown the ground beef and ground pork in a skillet, drain off and discard fat.
5Add onion and garlic to the ground meat, stir and cook another 5 minutes.
6Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
7While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
8Preheat oven to 375 degrees.
9Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
10In the baking dish, spoon in a layer of 1/3 of the meat sauce.
11Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
12Then layer 1/3 of the Ricotta mixture.
13Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
14Then layer 1/3 of the sliced mushrooms.
15Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
16Then continue to repeat the layering until all of the ingredients are layered.
17When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
18Remove foil and bake, uncovered, another 25 minutes.
19Remove from oven and allow to sit and rest 10 minutes before cutting.
20FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
21Add the extra-virgin olive oil to the pot.
22Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
23Dice the shallot, and dump that into the pot.
24Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
25Do not strain, as the pulp adds to make this a thick and wonderful sauce.
26Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
27Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
28Remove from heat and give it one last stir.
29Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
30NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.
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Ingredients
CURRIED CARAMELIZED ONIONS
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
4 onions, halved, thinly sliced
1/2 teaspoon kosher salt
fresh ground black pepper, to taste
1 tablespoon balsamic vinegar
2 teaspoons curry powder
PIZZA
1 1/2 lbs pizza dough
extra-virgin olive oil, to taste
1/2 lb brie cheese, sliced 1/8 to 1/4 inch thick
1 large bosc pear or abate pear, cored, sliced lengthwise 1/8-inch thick (about 3/4 lb)
chives, chopped, to taste
Directions
1Heat pizza stone in 400F oven at least 30 minutes.
2For onions, melt butter with oil in large skillet on medium heat. Stir in onions, salt and pepper. Cook stirring often, 5 minutes or until starting to brown. Reduce heat to low. Cook, stirring occasionally, 25 minutes, until golden brown and very tender. Stir in vinegar. Turn heat to medium-low. Cook, stirring often, 5 minutes. Stir in curry powder. Cool to room temperature. Makes 1 1/4 cups.
3For pizza, cut dough into 3 pieces. On floured surface, press 1 piece of dough into 8 inch round. Transfer to pizza peel covered in parchment. Spread with about 1/3 caramelized onions. Brush exposed edges with oil. Put 1/3 of pear slices over onions, arranging like spokes on wheel. Arrange 1/3 of brie slices in between pear spokes.
4Slide pizza on parchment onto pizza stone. Bake 20 to 25 minutes, until bottom is crisp, brie is golden and pears are tender. Garnish with chives. Repeat with remaining dough, onions, pear, brie and chives. (You will have some onions left over).
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http://www.recipezaar.com/French-Yogurt-Cake-187083
By: Elodie
Sep 20, 2006
In France, we make a cake, called "Gâteau au yaourt / Yogurt cake" very easy, because you just need the container to weigh all ingredients. You can use the flavor you want, or add fruits or chocolate chips. We usually bake this cake in a regular pan, but i like to do it into cupcakes tins. You can use your blender to make the dough ! Here in France, a yogurt container is equal to 1/2 cup, but you can adapt to your own container! you can double the recipe, or more ! it's very easy =) (i like to do this with apple sauce instead of yogurt) [3 march 2007 visiting a friend in the us, i made this cake using low fat dannon vanilla yogurt, brown sugar, bananas and frozen strawberries ! very good!]
SERVES 8 (change servings and units)
Change to: Servings US Metric
1 2 3 4 5 clear stars
Write a Review! (optional)
SubmitCancel
Ingredients
1/2 cup yogurt (don't forget to keep the container)
1/4 cup oil
1 cup sugar
1 1/2 cups plain flour
2 teaspoons baking powder
2 eggs
1 dash salt
vanilla or coffee or orange blossom water or rum or almonds or chocolate chips
coconut or fruit
Directions
1Preheat oven 300°F.
2Mix yogurt and sugar.
3Add the 3 containers of flour, one by one and the salt, the dough will be hard.
4Add the eggs, the oil and the flavor.
5Finish with the baking powder.
6Mix well.
7Pour into a greased and floured cake pan (i use a old charlotte pan).
8Bake for 50 minutes.
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Courgette (zucchini for you non Brits) fritters.
100g/3½oz plain flour
1 tsp baking powder
pinch smoked paprika
salt and freshly ground black pepper
1 tbsp caster sugar
2 free-range eggs
75ml/2½fl oz milk
100g/3½oz courgettes, grated
75g/2½oz canned sweetcorn
6 spring onions, finely chopped
2 tbsp vegetable oil.
. For the fritters, mix the flour, baking powder, paprika, salt and freshly ground black pepper and sugar in a bowl.
2. In a separate bowl, whisk the eggs and milk together.
3. Gradually add the egg and milk mixture to the dry ingredients, whisking constantly, to form a smooth batter.
4. Place the courgettes, sweetcorn and spring onions into a bowl and mix well.
5. Add some of the batter to the vegetable mixture - just enough to bind the vegetables together.
6. Heat the oil in a frying pan over a medium heat. Place a large spoonful of the fritter mixture into the pan and cook for 2-3 minutes on each side, or until golden-brown all over. Remove and drain on kitchen paper. Set aside in a warm place and repeat the process until all the fritter mixture is used up.
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Homemade Marshmallows
3 cups sugar
3 packets unflavoured gelatin
1 cup water
1 Tbsp vanilla extract
1/2 tsp salt
Grease a large cake dish and dust it with icing sugar
In a large bowl, mix 3 packets of gelatin with 1/2 cup cold water and leave it for ten minutes to 'bloom'.
Combine 3 cups sugar and 1/2 cup water in a pot and bring to a boil. Let the mixture boil until it reaches 250 F, or the 'hard ball' stage.
Drizzle the boiling sugar mixture into the bowl with the gelatin while beating at low speed. When the mixture is combined, add the salt and vanilla, then beat at high speed for 12 minutes.
Scrape the marshmallow mixture into the cake pan, smooth it down, and allow it to cool.
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Easy recipe for sweet and sour pork
1/2 cup ketchup
3 Tbsp soy sauce
1.5 Tbsp corn starch
2 Tbsp brown sugar
2.75 Tbsp white vinegar
Mix ingredients, add two cups water and heat with cooked, diced leftover pork roast until it boils. Stir and serve over rice.
Note: I prefer to half the water or double the other ingredients, as I prefer a stronger tasting sauce.
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Ginger Snaps
2 cups sugar
1/2 cup butter
1/2 cup lard
Cream butter and lard together and add sugar.
1 cup molasses
2 eggs, beaten
4 cups flour
1 tsp baking soda
4 tsp ginger
pinch of salt
Add to sugar and shortening mixture and blend well. Roll into soft balls and bake at 350 F for about 15 minutes.
The recipe can be halved easily, as it is quite large and takes a while to roll and bake a full recipe.
...
http://www.101cookbooks.com/
======
Ingredients
FOR THE LASAGNA
1 (1 lb) package lasagna noodle
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushroom (thinly sliced)
1 cup onion (chopped)
6 garlic cloves (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
FOR MARINARA SAUCE by Alan Leonetti
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1 cup stewed tomatoes (Italian style)
1/4 cup extra-virgin olive oil
6 garlic cloves (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar
Directions
1FOR THE LASAGNA: Prepare lasagna according to package directions.
2Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
3Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
4Brown the ground beef and ground pork in a skillet, drain off and discard fat.
5Add onion and garlic to the ground meat, stir and cook another 5 minutes.
6Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
7While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
8Preheat oven to 375 degrees.
9Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
10In the baking dish, spoon in a layer of 1/3 of the meat sauce.
11Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
12Then layer 1/3 of the Ricotta mixture.
13Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
14Then layer 1/3 of the sliced mushrooms.
15Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
16Then continue to repeat the layering until all of the ingredients are layered.
17When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
18Remove foil and bake, uncovered, another 25 minutes.
19Remove from oven and allow to sit and rest 10 minutes before cutting.
20FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
21Add the extra-virgin olive oil to the pot.
22Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
23Dice the shallot, and dump that into the pot.
24Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
25Do not strain, as the pulp adds to make this a thick and wonderful sauce.
26Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
27Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
28Remove from heat and give it one last stir.
29Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
30NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.
======
Ingredients
CURRIED CARAMELIZED ONIONS
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
4 onions, halved, thinly sliced
1/2 teaspoon kosher salt
fresh ground black pepper, to taste
1 tablespoon balsamic vinegar
2 teaspoons curry powder
PIZZA
1 1/2 lbs pizza dough
extra-virgin olive oil, to taste
1/2 lb brie cheese, sliced 1/8 to 1/4 inch thick
1 large bosc pear or abate pear, cored, sliced lengthwise 1/8-inch thick (about 3/4 lb)
chives, chopped, to taste
Directions
1Heat pizza stone in 400F oven at least 30 minutes.
2For onions, melt butter with oil in large skillet on medium heat. Stir in onions, salt and pepper. Cook stirring often, 5 minutes or until starting to brown. Reduce heat to low. Cook, stirring occasionally, 25 minutes, until golden brown and very tender. Stir in vinegar. Turn heat to medium-low. Cook, stirring often, 5 minutes. Stir in curry powder. Cool to room temperature. Makes 1 1/4 cups.
3For pizza, cut dough into 3 pieces. On floured surface, press 1 piece of dough into 8 inch round. Transfer to pizza peel covered in parchment. Spread with about 1/3 caramelized onions. Brush exposed edges with oil. Put 1/3 of pear slices over onions, arranging like spokes on wheel. Arrange 1/3 of brie slices in between pear spokes.
4Slide pizza on parchment onto pizza stone. Bake 20 to 25 minutes, until bottom is crisp, brie is golden and pears are tender. Garnish with chives. Repeat with remaining dough, onions, pear, brie and chives. (You will have some onions left over).
======
http://www.recipezaar.com/French-Yogurt-Cake-187083
By: Elodie
Sep 20, 2006
In France, we make a cake, called "Gâteau au yaourt / Yogurt cake" very easy, because you just need the container to weigh all ingredients. You can use the flavor you want, or add fruits or chocolate chips. We usually bake this cake in a regular pan, but i like to do it into cupcakes tins. You can use your blender to make the dough ! Here in France, a yogurt container is equal to 1/2 cup, but you can adapt to your own container! you can double the recipe, or more ! it's very easy =) (i like to do this with apple sauce instead of yogurt) [3 march 2007 visiting a friend in the us, i made this cake using low fat dannon vanilla yogurt, brown sugar, bananas and frozen strawberries ! very good!]
SERVES 8 (change servings and units)
Change to: Servings US Metric
1 2 3 4 5 clear stars
Write a Review! (optional)
SubmitCancel
Ingredients
1/2 cup yogurt (don't forget to keep the container)
1/4 cup oil
1 cup sugar
1 1/2 cups plain flour
2 teaspoons baking powder
2 eggs
1 dash salt
vanilla or coffee or orange blossom water or rum or almonds or chocolate chips
coconut or fruit
Directions
1Preheat oven 300°F.
2Mix yogurt and sugar.
3Add the 3 containers of flour, one by one and the salt, the dough will be hard.
4Add the eggs, the oil and the flavor.
5Finish with the baking powder.
6Mix well.
7Pour into a greased and floured cake pan (i use a old charlotte pan).
8Bake for 50 minutes.
======
Courgette (zucchini for you non Brits) fritters.
100g/3½oz plain flour
1 tsp baking powder
pinch smoked paprika
salt and freshly ground black pepper
1 tbsp caster sugar
2 free-range eggs
75ml/2½fl oz milk
100g/3½oz courgettes, grated
75g/2½oz canned sweetcorn
6 spring onions, finely chopped
2 tbsp vegetable oil.
. For the fritters, mix the flour, baking powder, paprika, salt and freshly ground black pepper and sugar in a bowl.
2. In a separate bowl, whisk the eggs and milk together.
3. Gradually add the egg and milk mixture to the dry ingredients, whisking constantly, to form a smooth batter.
4. Place the courgettes, sweetcorn and spring onions into a bowl and mix well.
5. Add some of the batter to the vegetable mixture - just enough to bind the vegetables together.
6. Heat the oil in a frying pan over a medium heat. Place a large spoonful of the fritter mixture into the pan and cook for 2-3 minutes on each side, or until golden-brown all over. Remove and drain on kitchen paper. Set aside in a warm place and repeat the process until all the fritter mixture is used up.
======
Homemade Marshmallows
3 cups sugar
3 packets unflavoured gelatin
1 cup water
1 Tbsp vanilla extract
1/2 tsp salt
Grease a large cake dish and dust it with icing sugar
In a large bowl, mix 3 packets of gelatin with 1/2 cup cold water and leave it for ten minutes to 'bloom'.
Combine 3 cups sugar and 1/2 cup water in a pot and bring to a boil. Let the mixture boil until it reaches 250 F, or the 'hard ball' stage.
Drizzle the boiling sugar mixture into the bowl with the gelatin while beating at low speed. When the mixture is combined, add the salt and vanilla, then beat at high speed for 12 minutes.
Scrape the marshmallow mixture into the cake pan, smooth it down, and allow it to cool.
======
Easy recipe for sweet and sour pork
1/2 cup ketchup
3 Tbsp soy sauce
1.5 Tbsp corn starch
2 Tbsp brown sugar
2.75 Tbsp white vinegar
Mix ingredients, add two cups water and heat with cooked, diced leftover pork roast until it boils. Stir and serve over rice.
Note: I prefer to half the water or double the other ingredients, as I prefer a stronger tasting sauce.
======
Ginger Snaps
2 cups sugar
1/2 cup butter
1/2 cup lard
Cream butter and lard together and add sugar.
1 cup molasses
2 eggs, beaten
4 cups flour
1 tsp baking soda
4 tsp ginger
pinch of salt
Add to sugar and shortening mixture and blend well. Roll into soft balls and bake at 350 F for about 15 minutes.
The recipe can be halved easily, as it is quite large and takes a while to roll and bake a full recipe.
...