Lasagna

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Ingredients

1. 1 pound sweet Italian sausage
2. 3/4 pound lean ground beef
3. 1/2 cup minced onion
4. 2 cloves garlic, crushed
5. 1 (28 ounce) can crushed tomatoes
6. 2 (6 ounce) cans tomato paste
7. 2 (6.5 ounce) cans canned tomato sauce
8. 1/2 cup water
9. 2 tablespoons white sugar
10. 1 1/2 teaspoons dried basil leaves
11. 1/2 teaspoon fennel seeds
12. 1 teaspoon Italian seasoning
13. 1 tablespoon salt
14. 1/4 teaspoon ground black pepper
15. 4 tablespoons chopped fresh parsley
16. 12 lasagna noodles
17. 16 ounces ricotta cheese
18. 1 egg
19. 1/2 teaspoon salt
20. 3/4 pound mozzarella cheese, sliced
21. 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground

beef, onion, and garlic over medium heat

until well browned. Stir in crushed

tomatoes, tomato paste, tomato sauce,

and water. Season with sugar, basil, fennel

seeds, Italian seasoning, 1 tablespoon salt,

pepper, and 2 tablespoons parsley.

Simmer, covered, for about 1 1/2 hours,

stirring occasionally.

2. Bring a large pot of lightly salted water to

a boil. Cook lasagna noodles in boiling

water for 8 to 10 minutes. Drain noodles,

and rinse with cold water. In a mixing

bowl, combine ricotta cheese with egg,

remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190

degrees C).

4. To assemble, spread 1 1/2 cups of meat

sauce in the bottom of a 9x13 inch baking

dish. Arrange 6 noodles lengthwise over

meat sauce. Spread with one half of the

ricotta cheese mixture. Top with a third of

mozzarella cheese slices. Spoon 1 1/2

cups meat sauce over mozzarella, and

sprinkle with 1/4 cup Parmesan cheese.

Repeat layers, and top with remaining

mozzarella and Parmesan cheese. Cover

with foil: to prevent sticking, either spray

foil with cooking spray, or make sure the

foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes.

Remove foil, and bake an additional 25

minutes. Cool for 15 minutes before

serving.

Mexican Rice

Ingredients

1. Rice: 1 ½ cups
2. Onion, diced: ½ cup
3. Garlic, chopped: 1 tbsp.
4. Tomato puree: 1 ½ cups
5. Parsley, chopped: 1 tbsp.
6. Fresh mushrooms, sliced: 1 cup
7. Cumin powder: 1 tsp.
8. Coriander powder: 1 tsp.
9. Dried red chilies: 3 nos.
10. Oil: 3 tbsps.
11. Salt: To taste

Method

• Heat oil in a thick-bottomed pan and sauté rice over medium heat until opaque
• yellow and keep stirring to prevent burning.
• Add onion and garlic and sauté until transparent.
• Add two cups of water, then stir in tomato puree, parsley, sliced fresh
• mushrooms, salt, cumin and coriander.
• Reduce heat to simmering, cover pan and simmer for 20 minutes or until all
• water is absorbed.
• Roughly chop dried chilies and stir them in.
• Serve hot.

Mushrooms A La Grecque

Ingredients

1. Onion, chopped finely: 1 no.
2. Garlic, chopped finely: 1clove.
3. Coriander seeds: 1 tbsp.
4. Red wine: 300 ml.
5. Tomato puree: 1 tbsp.
6. Button mushrooms: 450 gms.
7. Tomatoes, seeded & chopped: 550 gms.
8. Pepper, ground: As required
9. Parsley: As required
10. Olive oil: 2 tbsps.
11. Salt: As required

Method

• 1.Heat the olive oil in a pan, add the chopped onions, garlic and sauté till they change colour.
• 2.Next add the coriander seeds, wine, tomato puree and stir well.
• 3.Add the button mushrooms, chopped tomatoes, salt and pepper for taste.
• 4.Let the mixture boil and remove once the mushrooms become soft.
• 5.Remove from heat, cool and chill for several hours before serving.

Teriyaki Steak

Ingredients
Beef Steak: 900 gms.
Soya sauce: 1 cup
White wine: 1 cup
Sugar: 1 cup
Ginger root, grated: 2 tbsps.
Garlic, minced: 1 clove.
Sugar: 1 cup
Onion, sliced: 1 no.
Salt: As required

Method

• Take a shallow baking dish and place the beef steak in it.
• Then mix the salt, soya suace, wine, sugar and pour it over the meat.
• Next keep the ginger, garlic and onion on top of the meat.
• Keep it covered for more than 24 hours in the refrigerator.
• Turn once, then remove from the fridge and bring back to room temperature.
• Grill the meat in the oven and keep turning so that it gets cooked on all sides.
• For serving cut the meat into thin slices.

Oeufs à la neige

Ingredients
Eggs, separated: 3 nos.
Castor sugar: 115 gms.
Egg, yolks: 2 nos.
Milk: 450 ml.
Rose water: 2 tbsps.
Mint sprigs: As required

Method

1.Whisk egg whites until stiff, gradually whisk in half the sugar until the mixture is

stiff and shiny.

2.Bring a large pan of water to a boil, then lower the heat and float dessert

spoonfuls of egg whites onto the water.

3.Poach for 2-3 minutes, turning them occasionally.

4.Remove them with a slotted spoon, transfer them to a tilted tray to drain off the

excess water.

5.Whisk all 5 egg yolks with the remaining sugar until thick.

6.Put the milk into a pan and bring to a boil.

7.Stir a little milk into the egg yolk mixture and then stir this egg mixture back into

the milk over a low heat.

8.Cook till it thickens slightly but do not boil.

9.Leave to cool and just before serving add the rose water and pour this custard

into serving bowls and float the egg meringues on top.

10.Decorate with mint sprigs

Homemade Hummus

Total Time: 1 hr

Prep: 10 min

Cook: 50 min

Yield:3 1/2 to 4 cups

Ingredients

1 cup dried chickpeas

1 tablespoon baking soda

1/2 cup tahini (sesame paste), well stirred

1/4 cup extra-virgin olive oil, plus more for drizzling

1 clove garlic

Juice of 2 lemons

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes

1/4 teaspoon paprika, plus more for sprinkling

Kosher salt

Pita bread and/or vegetable sticks, for serving

Directions

Put the chickpeas in a strainer and pick through to remove any small stones; rinse well.

Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day.

Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes.

Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes.

Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.

7 Layer Deviled Egg Dip

Total Time: 25 min
Prep: 25 min

Directions

You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.

Lettuce

Combine 1 cup shredded iceberg lettuce with 1 thinly sliced celery stalk and 2 chopped scallions; toss with olive oil, salt and pepper.

Corn Relish

Add 1 cup, drained.

Paprika Dressing

Whisk 1/2 cup mayonnaise with 2 tablespoons finely chopped red onion, 1/4 cup chopped parsley, 1 1/2 teaspoons each whole-grain mustard and Worcestershire sauce, and 1/2 teaspoon paprika.

Pickles

Finely chop about 3/4 cup.

Smoked Ham Steak

Finely chop about 8 ounces.

Egg Salad

Separate the whites and yolks of 3 hard-boiled eggs. Mash the yolks, then mix with 1 tablespoon each sour cream and chopped dill, and 1 teaspoon whole-grain mustard; season with salt and pepper. Chop the whites and mix them in.

Pimiento Cheese

Combine 1 cup shredded sharp cheddar cheese, 3 tablespoons chopped pimientos, 1/2 cup mayonnaise and 1/8 teaspoon paprika; season with pepper.