Lasagna

2lb ground beef
1 onion chopped
2tsp garlic
2tsp oregano
1tsp basil
1/4tsp salt
1/4tsp pepper
1 can italian style diced tomatoes
3 cans tomato sauce
3c ricotta chesse

1 1/3c grated parmesan
4tbsp parsley
4 eggs
9 lasagna noodles
shredded mozzerella

In large skillet combine beef,, onion, and garlic. Brown meat, then add tomatoes, tomato sauce, and spices. Let simmer a few minutes.

In large bowl combine ricotta, parmesan, parsley, and eggs. Cook lasagna noodles according to package directions.

Pour half a can of tomato sauce on the bottom of lasagna pan. Put down first layer of noodles.

Spoon half of cheese mixture over noodles, then top with half of beef mixture. Repeat layers and top the second layer with remaining tomato sauce and mozzarella.

Bake at 350* 40-45 mins.

Jamaican Jerked Chicken W/ Barbecue Sauce

Recipe courtesy Emeril Lagasse, Emeril's There's a Chef in My World,


.Prep Time:15 min Inactive Prep Time:24 hr 0 minCook Time:45 minLevel:
EasyServes:6 to 8 servings. Ingredients


•2 1/2 pounds chicken thighs, about 8 thighs
•2 cups plus 1 teaspoon distilled white vinegar
•2 cups finely chopped green onions (about 2 bunches)
•2 jalapenos, seeded and minced
•2 tablespoons soy sauce
•2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)
•4 tablespoons fresh lime juice
•5 teaspoons ground allspice
•2 bay leaves
•6 cloves garlic, minced
•1 tablespoon salt
•2 teaspoons sugar
•11/2 teaspoons dried thyme, crumbled
•1 teaspoon ground cinnamon
•2 tablespoons vegetable oil
•Jamaican Barbecue Sauce, recipe follows
Directions
Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.

Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.

For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.

Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.

Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.

Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.

Place the browned chicken thighs in the prepared baking dish.

Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.

Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.

Bake for 35 to 40 minutes or until chicken is cooked through.

Serve with Jamaican Barbecue Sauce.

Jamaican Barbecue Sauce:

1 1/4 cups ketchup

1/3 cup soy sauce

2 tablespoons Pickapepper sauce

2 tablespoons marinade (reserved from above)

3 green onions, minced

3 cloves garlic, minced

3 tablespoons minced fresh ginger

1/3 cup dark brown sugar

1/3 cup distilled white vinegar

In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.

Bring the sauce to a boil, stirring to dissolve the sugar.

Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.

Remove the sauce from the heat and cool to room temperature.

Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.

Serve at room temperature with the Jamaican Jerked Chicken.

Yield: 2 1/2 cups

Singapore Chicken Stew

1 pound boned, skinned chicken breasts
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13.5 oz.) coconut milk
1 can (14.5 oz.) fat-skimmed chicken broth 2 cups lightly packed washed
baby spinach leaves (about 4 oz.) 1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped 1/4 cup
sliced canned water chestnuts
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves

Rinse chicken pat dry and cut into 1-inch chunks. In a bowl, mix flour,
salt, chili flakes, and five spice. Add chicken pieces and mix to coat.
Pour oil into a 4- to 5-quart pan over medium-high heat. Add chicken
mixture, garlic and ginger. Stir frequently until chicken is cooked on
the outside but still pink in the center (cut to test) about 3 mins. Add
coconut milk and broth and bring to a simmer. Adjust heat to maintain a
simmer cover and cook to blend flavors about 5 mins. Stir in spinach,
corn, tomatoes, water chestnuts, green onions and lime juice and cook
stirring often until spinach is wilted about 3 mins. Sprinkle with
cilantro before serving from pan.

Yield Makes 4 servings CALS 429 (57% from fat); FAT 27g (sat 19g); CHOL
68mg; CARB 18g; SOD 499mg; PROTEIN 33g; FIBER 5.2g

Moroccan Burritos with Tahini Herb Sauce

Recipe courtesy Food Network Magazine




Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

1 min

Level:

Easy

Serves:

4 burritos





Ingredients

For the Sauce:

1/2 cup fresh parsley

1/3 cup fresh lemon juice

1/4 cup tahini (sesame paste, available in the international foods aisle)

2 teaspoons honey

1 clove garlic, smashed

Kosher salt and freshly ground pepper

For the Burritos:

4 10-inch flour tortillas

2 cups cooked rice or couscous, heated

1 1/3 cups shredded pepper or monterey jack cheese

3 cups leftover Moroccan Turkey Stew, heated

Directions

Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.



Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)





Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito. Serve with the herb sauce.



This dish is made using leftovers from Slow-Cooker Moroccan Turkey Stew.

Cantonese Roast Duck

1 duck, about 5 pounds,fresh or frozen




1 tablespoon salt



1 scallion



3 slices fresh ginger



Glaze:



1 tablespoon light corn syrup



2 tablespoons water



1 tablespoon soy sauce



Few sprigs fresh cilantro, for garnish



1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry



with paper towels. Rub the entire surface of the duck, inside and out,



with the salt. Cover and refrigerate for several hours, or, overnight.



2. Put the scallion in the cavity and lay the slices of ginger on top of



the duck. Add at least 2 inches of water to a large flameproof roasting



pan with a lid and put the pan on the stove. Place a large rack in the



roasting pan and bring the water to a boil. Choose an oval casserole large



enough to hold the duck and small enough to fit into the roasting pan.



Place the duck in the casserole and then put the casserole on the rack.



Cover and steam for 1 hour, checking the water level from time to time



and adding more boiling water if necessary. Save the duck broth to use in



soups or stir fry dishes. When done, remove the duck from the casserole



and place it on a rack to dry.



3. Combine the ingredients for the glaze in a small saucepan and bring to



a boil. With a pastry brush, paint the hot glaze over the surface of the



duck. Allow duck to dry for 1 hour.



4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.



Turn over and continue to roast for 40 more minutes.



5. Transfer duck to a chopping board and allow to cool slightly. Using a



cleaver, disjoint and cut the duck through the bone into bite size pieces.



Arrange the pieces on a serving platter, garnish with cilantro and serve.

Avocado Salad

Avocado Salad..Ensalada de Aguacate






4 to 6 large lettuce leaves, such as

iceberg or romaine, rinsed and patted dry

4 medium avocados*

1 small red onion

2 to 3 tbsp. olive oil

3 tbsp. red wine vinegar

salt to taste





1. Spread lettuce leaves on a platter or

large plate.

2. Peel avocados and slice into wedges.

Arrange wedges on top of lettuce.

3. Peel onion and slice into thin rings.

Place rings on top of avocado.

4. In a small bowl, make dressing by

combining olive oil and vinegar.

Sprinkle salad with salt, drizzle with

olive oil mixture, and serve.







This basic salad is a Cuban classic. For a colorful variation, add 2 c. of pineapple chunks.

Dressing:

Preparation time: 15 to 20 minutes

Serves 4 to 6

Meat and Potato Stew

Meat and Potato Stew-Carne con Papa






3 tbsp. olive oil

2 medium onions, chopped

1 large green bell pepper, seeded and chopped

3 cloves garlic, peeled and minced

2 bay leaves

1 15-oz. can tomato sauce

2 tbsp. red wine vinegar

1 tbsp. capers

1/2 c. green olives with pimientos,cut in half

2 c. water

2 lb. boneless chuck steak, cut into

1-in. cubes*

6 to 8 medium-sized potatoes,peeled and cubed

salt to taste





1. Heat oil in a large stockpot over

medium heat. Sauté onions and

green pepper for 2 to 3 minutes, or

until onions are soft but not brown.

2. Add garlic, bay leaves, tomato

sauce, vinegar, capers, and olives

and cook for about 5 minutes. (This

onion-pepper mixture is the

sofrito.)

3. Add water and meat to sofrito and

cook 20 minutes. Finally, add

potatoes, cover, and simmer 15

minutes, or until meat and potatoes

are tender. Add salt to taste and

serve hot.







This robust stew is a home-style favorite in Cuba. Served hot with crusty bread, it makes a satisfying

dinner on a cool evening.

Preparation time: 15 to 25 minutes

Cooking time: 45 minutes

Serves 6 to 8





*For a stew without the carne (meat),

omit the steak and double the number of

potatoes.You may also want to throw in

some of your other favorite veggies, such

as carrots, eggplant, or green beans

Creole Sauce

Creole Sauce-Salsa Criolla






4 tbsp. olive oil

1 large yellow onion, sliced into narrow wedges

1 large green bell pepper, seeded and cut into ø-inch-wide strips

6 to 8 cloves garlic, peeled and minced

2 c. tomato sauce

1 c. red wine vinegar

¥ tsp. oregano

salt and pepper to taste





1. Heat oil in a large saucepan or

skillet over medium-high heat. Add

onion, green pepper, and garlic.

Sauté 3 to 4 minutes, or until onion

and green pepper are soft.

2. Add tomato sauce, vinegar,

oregano, and salt and pepper.

Reduce heat, cover, and simmer 10

to 15 minutes.*





Makes about 3 cups





This flavorful sauce is the foundation of many Cuban dishes. Spanish in origin, it is named

for the criollos, or Cubans of European heritage.This recipe is the one used by author Victor

Manuel Valens at his restaurant.

Preparation time: 10 minutes

Cooking time: 15 to 20 minutes





*Because creole sauce is used in so many recipes,

you may want to make a batch and store it when

you’re planning to do some Cuban cooking. If the

sauce is placed in a tightly sealed container and

refrigerated, it will keep for five to seven days.

Greece − Souvlaki

1 lemon, juiced




1/4 cup olive oil



1/4 cup soy sauce



1 teaspoon dried oregano



3 cloves garlic, crushed



4 pounds boneless pork tenderloin



2 green peppers, cut into 1 inch squares



2 yellow onions, cut into 1 inch squares



Tzaziki (recipe follows)



In a large plastic or glass bowl, mix together lemon juice,



olive oil, soy sauce, oregano, and garlic. Add pork, onions,



and green pepper; stir to coat. Cover, and refrigerate for



2 to 3 hours.



Preheat grill for medium high heat. Slide pork, pepper, and



onion onto skewers. When a fine gray ash covers the coals,



begin grilling the kabobs. Cook about 10 to 15 minutes total;



turn the skewers frequently.



Serve on pita bread with Tzaziki spooned on top.







Tzaziki



2 cups plain full fat yogurt



2 teaspoons pureed very fresh garlic



1 teaspoon salt



2 cucumbers, peeled, seeded and grated



on large holes of grater



1/2 teaspoon freshly ground black pepper



2 teaspoons olive oil



Fresh mint leaves, for garnish



Drain yogurt for 1 hour in a cheesecloth−lined strainer



to remove some of its water. In a bowl, combine the



yogurt, garlic and 1/2 teaspoon salt. Sprinkle the



remaining 1/2 teaspoon salt over the grated



cucumber and drain, 10 to 15 minutes, to extract



excess water. Add drained cucumber to yogurt, along



with pepper, and mix well. Cover and refrigerate until



chilled, about 1 hour. Drizzle with olive oil and garnish



with mint leaves.

South-African Curried Beef Stew

This South African-inspired stew derives its delicious flavors from seasoned beef simmered with hearty potatoes and onions in a rich curried beef stock.




Ingredients

1 pound cubed beef stew meat

2 onions, chopped

2 tablespoons butter or margarine

6 cups beef stock

2 tablespoons curry powder

2 bay leaves

2 potatoes, sliced

2 tablespoons distilled white vinegar

2 teaspoons salt

Cooking Instructions

In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.

Add the beef stock, curry powder, and bay leaves. Cook at low heat for 30 minutes.

Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour, until all is tender. Serve hot!!

Nutrition Facts



Servings per Recipe: 6

Amount Per Serving

calories: 382cal

total fat: 21.2g

cholesterol: 67mg

sodium: 958mg

carbohydrates: 20.6g

fiber: 3.6g

protein: 25.8g

Servings: 6