How to Make Lasagna with Video Tutorial

See how to create a beautiful, classic lasagna in just a few easy steps.

A classic combination of red sauce, wide noodles, and cheese layered up into a delicious casserole, lasagna only looks difficult to make. Learn how to create a beautiful, classic lasagna in just a few easy steps, plus get tips and suggestions for vegetarian or seafood lasagnas and other clever variations on the standard baked lasagna. Plus, learn the best way to layer your lasagna and discover a few secrets for building good body and structure. Get top-rated lasagna recipes.

Source : http://allrecipes.com/Video/177/How-to-Make-Lasagna/Detail.aspx

The New Classic Italian Pizza

This pizza is a modified version of the first pizzas created in Italy. The only difference is this pizza includes spices, in which the the true Italian pizzas contained only dough, tomato sauce, and mozzarella cheese. This recipe will make more than enough sauce for your pizza.

 

 The New Classic Italian Pizza

INGREDIENTS :

     For The Sauce :

• 1 tablespoon extra virgin olive oil
• 1 whole onion
• 6 cloves garlic
• 1/4 cup white wine (chardonay)
• 28 ounces fire roasted tomatoes (diced)
• 8 ounces tomato paste
• 1/4 cup fresh Italian parsley

    For The Pizza

• 1 teaspoon Italian herbs and spices mix, or to taste
• pizza dough (enough for an 18 inches pizza)
• 1 teaspoon extra virgin olive oil
• 1 cup marinara sauce
• 11 slices mozzarella cheese
• 1/8 cup fresh Italian parsley (finely chopped)

HOW TO MAKE IT :

1. To Make The Sauce : Heat a large saute pan to medium temperature and add in the tablespoon of EVOO.
2. Finely chop your onion and add in the pan
3. Next slice your 6 cloves or garlic and add to the pan after the onions have started to cook. Stir and saute until the onions turn golden brown and the sizzle noise dies down. Once that happens add the 1/4 cup of Chardonnay and let it marinate for about a minute. Next add in the fire roasted tomatoes, paste and bring to a boil, turn down the heat and let it simmer for about 10 minutes.
4. FOR THE PIZZA: Preheat oven to 450 degrees F (230 degrees C). Add the Italian herbs and spices to the pizza pan so the bottom of the crust can season.
5. Toss the dough until its nice and thin. Next put the crust on the pan, add a little EVOO and season the top of it with the spices.
6. Spread the sauce on the crust (less is more). Next arrange the slices of mozzarella around the pizza like a pinwheel with one slice in the middle. Garnish the pizza with 1/16 cup of Italian parsley.
7. bake the pizza on the middle rack of the preheated oven until the mozzarella is melted and crisp, but not burnt, about 15 minutes.
8. once done, take take the pizza out, garnish with the rest of the parsley for looks to go with the flavor, and enjoy!

Source : http://mantestedrecipes.com/recipe/2271/the-new-classic-italian-pizza.aspx

Tiramisu (Italian Recipes)

 

Tiramisu (Italian Recipes)

INGREDIENTS :

• 2 cups mascarpone cheese
• 3 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 3 tablespoons coffee-flavored liqueur
• 1 teaspoon instant coffee granules
• 1 (10 inch) angel food cake
• 1/4 cup unsweetened cocoa powder

 HOW TO MAKE IT :

1. In a large bowl, combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee. Whip until stiff.
2. Split sponge cake in half, creating a top and bottom layer. Spread cream mixture on bottom layer, and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder.

Source : http://allrecipes.com/Recipe/Tiramisu/Detail.aspx

Italian Spaghetti Sauce with Meatballs

 

Italian Spaghetti Sauce with Meatballs

INGREDIENTS :

 

    MEATBALLS

• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten

    SAUCE

• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

HOW TO MAKE IT :

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Italian Spaghetti Sauce with Meatballs
Source : http://allrecipes.com/Recipe/Italian-Spaghetti-Sauce-with-Meatballs/Detail.aspx

Hearty Vegetable Lasagna

 

Hearty Vegetable Lasagna

INGREDIENTS :

• 1 (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 (26 ounce) jars pasta sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese

Hearty Vegetable Lasagna

HOW TO MAKE IT :

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving. 

 Source : http://allrecipes.com/Recipe/Hearty-Vegetable-Lasagna/Detail.aspx?src=mer226

Pain Perdu with Amarena Cherries (Breskfast Recipes)

Pain Perdu with Amarena Cherries (Breskfast Recipes)

This French toast (known as pain perdu in France) is prepared using slices of panettone. Served with cherries and whipped cream, this fanciful dish is perfect for the winter holidays.

INGREDIENTS :

• 1/2 purchased panettone, about 1 lb.

• 3 eggs

• 1 cup milk

• Grated zest of 1 orange

• 1/2 cup fresh orange juice

• 1 Tbs. Cointreau or other orange liqueur

(optional)

• 3 Tbs. sugar

• 1/4 tsp. ground cinnamon

• Softened unsalted butter for cooking

• Fabbri amarena cherries in syrup for serving*

• Whipped cream for serving

Pain Perdu with Amarena Cherries (Breskfast Recipes)

HOW TO MAKE IT :

Preheat an oven to 200°F.

Cut the panettone into 5 or 6 vertical slices, each 1 inch thick, then cut all but the end slices in half. Set aside.

In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau, sugar and cinnamon. Pour the mixture into a large, shallow baking dish. Place half of the panettone slices in the mixture and soak for about 10 seconds per side.

Set a large sauté pan or grill pan over medium heat and brush with butter. When the butter foams, add some of the soaked bread slices, taking care not to crowd them. Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook them until browned to your taste, 2 to 3 minutes more. Using a slotted spatula, transfer the panettone to a platter and keep warm in the oven.

Cook the remaining soaked slices, then soak and cook the rest of the panettone. Serve immediately with amarena cherries and whipped cream. Serves 4.

Pain Perdu with Amarena Cherries (Breskfast Recipes)

Bacon and Zucchini Quiche (Breakfast Recipes)

 Bacon and Zucchini Quiche (Breakfast Recipes)

INGREDIENTS :

Makes one 10-inch quiche.

* 6 tablespoons all-purpose flour, plus more for work surface
* 1/2 recipe Flaky Tart Dough
* 10 large eggs
* 2 cups creme fraiche
* 2 cups whole milk
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons finely chopped fresh thyme
* 5 slices center-cut bacon, sliced crosswise into 1/4-inch pieces
* 1 medium or 2 small zucchini, peeled lengthwise into 1/8-inch-thick ribbons
* 1/2 cup gruyere

 Bacon and Zucchini Quiche (Breakfast Recipes)
 
HOW TO MAKE IT :

1. On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
2. Preheat oven to 375 degrees.
3. Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
4. In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
5. Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
6. Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.


This delicious bacon and zucchini quiche recipe is courtesy of Elisabeth Prueitt.

 Bacon and Zucchini Quiche (Breakfast Recipes) 

PUMPKIN BREAD (BREAKFAST RECIPES)

 PUMPKIN BREAD (BREAKFAST RECIPES)

INGREDIENTS :


Sift together:
3-1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons of salt
3 teaspoons cinnamon
3 teaspoons nutmeg
1/2 teaspoon ginger

Mix Together:
1 cup salad oil
4 eggs slightly beaten
2/3 cup water
2 cups canned pumpkin

 PUMPKIN BREAD (BREAKFAST RECIPES)


Instructions
Preheat oven to 350 degrees. Mix all ingredients until smooth. Bake in greased and floured bread pans for about 1 hour or until toothpick comes out clean. Cool slightly, then turn out loaves on a rack to cool.

Serving Suggestion: Serve with butter, cream cheese, or whipped cream.

Spinach and Gruyere Quiches (Breakfast Recipes)

Spinach and Gruyere Quiches (Breakfast Recipes)

INGREDIENTS :

• 1 tablespoon butter

• 3 shallots, minced

• 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped

• Coarse salt and ground pepper

• 8 ounces Gruyere cheese, grated (about 2 cups)

• 1 recipe Basic Pie Dough, fitted into two 9-inch pie plates

• 8 large eggs

• 3 cups half-and-half

• 1/8 teaspoon ground nutmeg

Spinach and Gruyere Quiches (Breakfast Recipes)

HOW TO MAKE IT :

1. Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.

2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.

3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.

4. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving. (Or cool to room temperature, cover, and refrigerate up to 1 day. Reheat at 350 degrees until warm in the center, 30 to 40 minutes.)

Spinach and Gruyere Quiches (Breakfast Recipes)

GRANOLA BREAKFAST (NEW RECIPES)

GRANOLA BREAKFAST (NEW RECIPES)

INGREDIENTS :

1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple, small-diced
2 cups plain yogurt

Preheat the oven to 350 degrees F.

GRANOLA BREAKFAST (NEW RECIPES)


Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.

Remove the granola from the oven and allow to cool, stirring once.

Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

EGGS BENEDICT (BREAKFAST RECIPES)

EGGS BENEDICT (BREAKFAST RECIPES)

INGREDIENTS :

• 4 English muffins, split in 1/2

• 4 tablespoons butter, at room temperature

• 4 (6-ounce) beef fillets, split in 1/2

• Essence, recipe follows

• 2 tablespoons olive oil

• 3 cups water

• 1/2 teaspoon white vinegar

• Salt

• Pinch cayenne pepper

• 8 eggs, individually cracked into a cup

• 4 egg yolks

• 2 tablespoons fresh lemon juice

• 1 tablespoon water

• 1 tablespoon Creole mustard or other whole-grain mustard

• 1/2 pound butter, melted and warm

• 2 teaspoons finely chopped parsley leaves

EGGS BENEDICT (BREAKFAST RECIPES)

HOW TO MAKE IT :

Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.

Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.

In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.

In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.

To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.

EGGS BENEDICT (BREAKFAST RECIPES)



Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Broccoli with Garlic and Asiago Recipe

Broccoli with Garlic and Asiago Recipe

By Rachael ray

This easy, tasty recipe will have everyone in your house eating broccoli!

INGREDIENTS :

• 1 large head broccoli, cut into long, thin spears
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 cloves garlic, finely chopped
• 1/4 pound Asiago cheese, shaved with vegetable peeler

 HOW TO MAKE IT :

Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6-7 minutes, until tender. Drain broccoli and remove from pan.

Return pan to stovetop over medium heat. Add EVOO and garlic. Sauté garlic in EVOO for three minutes. Add broccoli spears to the skillet and coat them with the garlic oil.

Transfer broccoli to a serving dish and garnish with curls of Asiago cheese.

Source : Rachael Ray.com 

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

By Rachael Ray

This delicious scrumptious strata is so great you might just want to eat it for breakfast, lunch and dinner. You can prepare this dish ahead of time for a make-ahead meal.

INGREDIENTS :

• 1 box organic chopped frozen spinach (10 ounces)
• 1 tablespoon extra virgin olive oil (EVOO)
• 3/4 pound bulk spicy breakfast sausage (12 ounces)
• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 1/2 pound stale white or French bread, cubed (7-8 cups)
• 12 eggs
• 2 cups milk or half-and-half
• 1/4 cup Dijon mustard
• 2 cups shredded caciocavallo cheese or Parmigiano Reggiano cheese

 HOW TO MAKE IT :

Defrost the spinach in the microwave, and then wring out any excess liquid.

Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onion and garlic and cook to soften, 5-6 minutes. Add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.

Arrange half of the bread in a casserole dish.

Whisk the eggs with the milk, Dijon and some salt and pepper.

Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs; repeat. Cover and store in the fridge.

Bring the strata to room temperature for about 30 minutes before you bake. Pre-heat the oven to 350°F with the rack in the center of the oven.

Set the casserole on a baking sheet and bake uncovered for 1 hour. Let stand 10 minutes and serve.
 
 Source : Rachael Ray.com

Creamy Mushrooms and Kale Recipe

Creamy Mushrooms and Kale Recipe

By Rachael Ray

INGREDIENTS : 

• 1 1/4 pounds mixed mushrooms, such as shitake, porcini and crimini, wiped clean
• 1/4 cup extra virgin olive oil (EVOO)
• 3-4 large cloves garlic, thinly sliced or finely chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh sage leaves, very thinly sliced
• 1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• About 1/2 cup Marsala wine
• About 1/2-2/3 cup cream
• Freshly grated Pecorino cheese

PREPARATION :


Stem and slice or coarsely chop the mushroom blend. Heat the EVOO, four turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown for 10 minutes, then add in the garlic, thyme, and sage. Stir for 2-3 minutes, then add the kale and cook until just wilted. Season with salt, pepper and a few grates of nutmeg. Stir for a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or two. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens.

Serve the mushroom dish garnished with a few grates of cheese.

Source : Rachael Ray.com

Caesar-Stuffed Eggs Recipe

Caesar-Stuffed Eggs Recipe

By Rachael Ray

These delicious eggs are a unique twist on traditional Deviled Eggs – serve them up in Rach's Sittin' Pretty Egg Tray!

INGREDIENTS :

• 1/2 tablespoon Worcestershire sauce
• 1 clove garlic, grated
• 3 tablespoons mayonnaise
• 12 eggs
• 1-2 teaspoons anchovy paste
• 1/2 small onion, grated
• 1/4 cup Parmigiano Reggiano cheese, grated
• Juice of 1/2 lemon
• Salt and freshly ground black pepper
• 2 cups romaine lettuce, shredded

HOW TO MAKE IT :


Put the eggs in a saucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place the lid over the pot of eggs and let sit for 10 minutes.

Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, roll each egg on a work surface to crack the shell. Carefully peel off the eggshells and discard.

Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the opposite end, the pointed end, so that the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out their yolks into a medium size mixing bowl. Place the egg white halves back into the egg container for easy transport and filling, making sure the holes are pointing up so that you are able to fill them with the Caesar mixture.

To the bowl with the yolks add the anchovy paste, Worcestershire sauce, mayonnaise, garlic, onion, Parmigiano Reggiano, lemon juice, salt and freshly ground black pepper. Mash up the yolks with a fork until the mixture is paste-like. Mix in half of the shredded romaine, reserving the rest for garnish.

Spoon the egg mixture into a plastic, resealable bag and squish it all into one of the bottom corners. Snip off the corner and squeeze out a bit of yolk mixture into each of the egg whites. Once all the eggs are filled, place a little bit of shredded romaine on top of each for garnish, close the container lid and you are off to your party!

Source : Rachael Ray.com

Gorgonzola Spinach and Artichoke Dip Recipe

Gorgonzola Spinach and Artichoke Dip Recipe
by Rachael Ray

INGREDIENTS :

• 2 boxes chopped frozen spinach (10 ounces each)
• 1 box frozen artichoke hearts
• 3 tablespoons butter
• 4 cloves garlic, chopped
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup milk
• Salt and freshly ground black pepper
• A pinch of ground nutmeg, or to taste
• 1 cup Gorgonzola crumbles
• 1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano Reggiano cheese
• Thick sesame bread sticks, for dipping
• Celery hearts, trimmed for dipping
• Pita crisps with Parmesan and herbs, such as Stacy's brand

PREPARATION :


Pre-heat the oven to 400°F.
Defrost the spinach for 10 minutes on the defrost setting in the microwave, then drain well by wringing out in dish towel. Defrost the artichokes as well, 6 minutes on defrost in the microwave, then wring out and finely chop.

Heat a saucepot with butter over medium to medium-high heat. Add the garlic to the melted butter and stir for 1-2 minutes, then sprinkle in the flour and combine for 1 minute more. Whisk in the stock and milk and season with salt, pepper and nutmeg. Thicken for 2 minutes, then remove from the heat and melt in the Gorgonzola. Stir in the spinach and artichokes and half of the shredded cheese, then transfer to a small casserole and top with the remaining cheese. Brown and bubble in the oven for 10-12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

Source : Rachael Ray.com

Chinese Chicken Pizza (New)

Chinese Chicken Pizza

INGREDIENTS :

• 2 boneless chicken breast halves

• 2 tablespoons olive oil, divided

• 1/4 cup cornmeal or flour

• 4-inch ball of pizza dough, room temperature

• 1/4 cup hoisin sauce (in grocery's Asian section)

• 4 green onions, sliced

• Up to 2/3 cup cilantro leaves (not stems)

• 1 cup fresh mung bean sprouts

• 1/2 cup red bell pepper, sliced paper-thin

• 1 cup shredded mozzarella cheese

          Milled pepper 

HOW TO MAKE IT : 

Brush skinless chicken with olive oil and season with salt, pepper. Grill 10-15 minutes, direct heat, turning once. Cool and cut into strips.

Sprinkle work surface with cornmeal or flour. Roll out dough from center to a 12-inch circle or rectangle, 1/4-inch thick. Brush both sides with olive oil and place in center of heated grill's cooking grid.
Grill over medium direct heat 2 to 4 minutes, until bottom of crust is well marked and browned. Remove from grill and spread hoisin sauce evenly over cooked side of crust. 

Sprinkle with chicken, green onions, cilantro, sprouts and red pepper. Top with cheese. If using a gas grill, switch to indirect heat. 

Return pizza to center of cooking grate and grill with lid closed until bottom is browned, 5 to 10 minutes. Remove from grill, shower with pepper and slice to serve hot.

Springtime Risotto (The New Menus )

Springtime Risotto

INGREDIENTS :

• 1 tsp butter

• 2 Tbsp softened butter

• 1 cup parsley, chopped chopped chives to taste

• 1 Tbsp mint, if desired

• 2 tsp roasted garlic (from a jar)

• 2 cups chicken broth mixed with 3 cups water onion powder to taste

• 1-1/2 cups Arborio rice

• 1/4 cup evaporated milk (or whole or half & half)

• 3 Tbsp Parmesan cheese

HOW TO MAKE IT :

In a food processor, put the 2 Tbsp butter, parsley, chives, mint and garlic and process to almost a paste.

In a saucepan, simmer the broth & water.

In another pan, melt the 1 tsp butter, add onion powder and rice and saute till rice glistens, about 2 minutes. Add hot broth, 1/2 cup at a time, stirring till liquid is absorbed.

Do this till rice is al dente, about 20 minutes - you may not need all of the broth.

Add evaporated milk and heat and stir. Add herb paste and Parmesan; stir.

Crispy Salmon Saus Mentega ( the new menus for me)

Crispy Salmon Saus Mentega

INGREDIENT :

• Salmon Fillet 150gr

• Salt pinch

• Olive Oil

• Thyme

• Butter 50gr

• Garlic 2 cloves 

HOW TO MAKE IT'S :

1. Prepare your salmon fillet, roll it up (by pushing the fish inside) and thinly slice the skin.
2. Season with salt and put some thyme in
3. heat up olive oil in a non-stick pan
4. Put the salmon in when the oil start smoking. skin side down. season.
5. Let the salmon cooked for 4-5minutes or when the color changed 2/3 of the fish. Turn only once! (using Fish Spatula is highly recommended)
6. Add in the butter and crushed garlic.
7. Take off the fish and let it rest for a while.
8. Served with potatoes and some vegetables.

Cheese omelet (New Menus)

Cheese Omelet  (www.recipeforcook.blogspot.com)

INGREDIENTS :

• 2 tablespoons cooking oil

• 3 eggs

• 1 / 4 tsp salt

• 1 / 4 teaspoon pepper

• 3 tablespoons of liquid milk

• 4 pieces of button mushrooms, sliced

• 20 grams of cheddar cheese, grated

• 50 grams of mozzarella cheese

COMPLEMENT :

More delicious when served with French Fries 

HOW TO MAKE IT'S MENU :

•  Heat oil in nonstick skillet.

•  Whisk the egg off, put salt, pepper, and fresh milk, stir well. Enter the grated cheese and mushrooms.

•  Pour batter into hot skillet, good mozzarella cheese slices on top and make pancakes until 

           cooked,  remove from heat.

•  Serve warm with fries.