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Yum! Lasagna!!!

 

Last December my pen pal friend, Denise Sinkora, began doing recipe videos that she posted on Facebook. The recipe here that I am sharing is her Lasagna recipe. We decided to try it for Christmas dinner as this year it was just my husband and I home for the holidays. I have to tell you that is was the best Lasagna I have eaten. We enjoyed it and I hope you will too!

Here goes, Yummy Lasagna:

1 lb ground beef
2 stix pepperoni
1 package hot italian sausage links
1 container ricotta (medium size)
1 package sliced mushrooms
1 egg
2 cans diced tomatoes
1 huge bag grated mozerella
2-3 jars of your favorite sauce
1 box lasagna noodles – no bake works too
Basil to taste
1.2 tsp seasalt and pepper to taste
1/2 cup or more to taste of grated parmesean
2-3 large garlic cloves, peeled and chopped

  • Slice pepperoni and cook in dutch oven till fat comes out, lay on paper towel. Throw sausages in there and cook through, take out to cool then slice, empty grease from pan and brown ground beef, drain grease, and set aside, add all meats back to pan with the chopped garlic and as much sauce as you like, and add shrooms, basil, salt and pepper and diced tomatoes with juice. Add parmesean cheese. Simmer for an hour or so till flavors blend.
  • Cook pasta according to package, rinse in cool water and lay pieces flat on wax paper. Mix your ricotta and egg.
  • Cover the bottom of a big baking dish with sauce, layer pasta over it, add blobs of ricotta, sprinkle mozerella, continue to layer sauce, pasta, cheeses till pan is full, and load the top with mozerella!
  • Preheat oven to 350 and bake for one hour!
  • YUM! (It is the best!) See the making of a great lasagna in action: http://www.youtube.com/watch?v=xrKJ3fWWjmw .
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Veggie Pasta Salad

 

Ingredients:

1 box pasta of your choice, cooked, drained, cooled

½ small zucchini, chopped in squares, cook in pasta water

1 small jar artichokes chopped; save oil for dressing

3 sun dried tomatoes, chopped, fine

½ cuke, cut in half lengthwise, then thinly sliced

1 t capers

½ onion, chopped, fine

1 mini bok choy, chopped

2 dozen green olives with pimento cut in half

2 dozen black olives cut in half

Salt, pepper, celery seed, to taste.

Instructions:

  • When the noodles have almost finished cooking, add the chopped zucchini to the pasta water.  Drain together.
  • Mix all ingredients in large bowl, coat with artichoke oil and mix some more. Shred fresh parmesan on top. Refrigerate overnight to enhance the flavors.
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Dangerous Chocolate Cake in a Mug

 

Ingredients

· 1 lg coffee mug

· 4 Tbsp flour (plain, not self-rising)

· 4 Tbsp sugar or Splenda

· 2 Tbsp cocoa

· 1 egg

· 3 Tbsp milk

· 3 Tbsp oil

· 1/3 tsp vanilla

· 1 Tbsp chocolate chips and/or chopped walnuts – **optional**

How To:

  • Add dry ingredients to mug, mix well with a fork.
  • Add egg and mix thoroughly.
  • Pour in milk and oil and vanilla, mix well.
  • Add chips/walnuts, if using them.
  • Put mug in microwave – cook 3 minutes on 1000 watts.
  • Cake will rise over top of mug — do not be alarmed!
  • Allow to cool a little, tip onto a plate.
  • Add drizzles of chocolate syrup, dollop of cool whip – –
  • Or just spoon right out of the mug and into your mouth!
  • Now we can be only 5 minutes away from chocolate cake any time of the day or night — Can be dangerous, ya think???!
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