|1 (16 ounce) package|
|2.||Ground beef||1 pound|
Salt and pepper to taste
Grated Romano cheese
|2 ½ cups|
Shredded mozzarella cheese
|1 ½ cups|
Medium zucchini, sliced
Fresh basil leaves
1 . Stage
Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
2 . Stage
In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
3 . Stage
In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4 . Stage
Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
5 . Stage
Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.
1 . In a medium saucepan, bring water and rice to a boil. Reduce heat to low, cover, and cook for 20 minutes.
2 . Meanwhile, heat garlic oil in a skillet over medium heat. Season salmon with dill, paprika, salt, and pepper. Cook salmon in hot oil for 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
3 . Mix Parmesan cheese, parsley, butter, and hot pepper sauce into the skillet; continue cooking for 1 to 2 minutes, until well mixed. Serve over cooked rice.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil.
3 . Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.
1 . Peel and cut potatoes into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer onto a clean kitchen towel and dry.
2 . Preheat the air fryer to 350 degrees F (180 degrees C) for 5 minutes.
3 . Mix paprika, chile powder, garlic. white pepper, and salt together in a small bowl.
4 . Place the potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket.
5 . Air fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air fry until golden brown, 12 to 15 more minutes.
6 . Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt, if necessary. Serve immediately.
1 . Chop the onion and sea bass pieces so that they pass freely through the feed opening of the multi-food grinder.
2 . Soak the bread in water, chop the parsley finely.
3 . Place a coarse grater in the meat grinder and mince the seabass pieces, parsley, onion and wheat bread.
4 . Salt and pepper, beat the egg and mix the mince until smooth.
5 . Moisten your hands with water and form round-shaped meatballs. Press an olive in each piece. 6. Fry the fish dumplings on both sides in hot olive oil. 7. Place the salad leaves on a flat dish and arrange the fried meatballs on them.
1 . Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
2 . While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
3 . Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
4 . Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
5 . Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.
1 . Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until tender and lightly browned.
2 . Whisk the egg in a large bowl. Add the onion, ground beef, bread crumbs, garlic salt, coriander, nutmeg, parsley and pepper; mix well using your hands. Shape into meatballs using your hands or an ice cream scoop.
3 . Place the meatballs into the skillet, and set over medium-high heat. Cover, and cook until browned on the bottom. Turn, and continue cooking covered, until meatballs are browned on all sides and no longer pink in the center, about 20 minutes. Drain on a paper towel, and pour excess grease out of the skillet.
4 . Pour the cream of mushroom soup into the skillet, and stir in enough water so that it is still a fairly thick gravy. Return the meatballs to the skillet, and stir until coated. Serve over potatoes or egg noodles.
1 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
2 . Layer lettuce, cauliflower, onion, chopped bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover the bowl tightly with plastic wrap. Place a heavy pan on top to press down salad.
3 . Refrigerate for 24 to 36 hours, checking occasionally that salad remains pressed.
4 . Toss salad to serve; season with black pepper.
1 . Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
2 . Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
1 . Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
2 . Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
3 . Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.
1 . Bring water to a boil; add lemon-ginger tea bag. Let steep for 5 minutes. Sweeten with sugar and allow to cool.
2 . Mix lemon-ginger tea and orange pekoe tea together and serve over ice.
1 . Preheat the oven to 355 degrees F (180 degrees C). Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
2 . Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
3 . Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Saute until vegetables have just begun to soften. Add radicchio and saute until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
4 . Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
5 . Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.
1 . Heat oil in a large pan over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger; cook for 1 minute.
2 . Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
3 . Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.