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.