Extra-Easy Lasagna

When we say easy lasagna, we mean easy lasagna. You don't even have to cook the noodles for this speedy yet impressive pasta dinner.

Yield: 6 to 8 servings
Ingredients

* 1 pound lean ground beef
* 4 cups tomato-basil pasta sauce
* 6 uncooked lasagna noodles
* 1 (15-ounce) container ricotta cheese
* 2 1/2 cups (10 ounces) shredded mozzarella cheese
* 1/4 cup hot water

Preparation

Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

How to make spagetti

Prep Time: 15 minutes
Cook Time: 1 hour
Yield: Makes 6 servings
Ingredients

* 1 pound ground beef
* 1 large onion, chopped
* 2 garlic cloves, minced
* 1 (8-ounce) can tomato sauce
* 1 (6-ounce) can tomato paste
* 3 cups tomato juice
* 1 cup water
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 to 3 teaspoons chili powder
* 1 teaspoon dried oregano
* Dash of pepper
* 1 (7-ounce) package spaghetti, uncooked
* Grated Parmesan cheese
* Garnish: fresh Italian parsley sprigs

Preparation

Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.

How to make baked buffalo chicken wings

Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.

Yield: 4
Ingredients

* 4 pounds chicken wings
* 3 tablespoons cooking oil
* 4 cloves garlic, chopped
* 1 3/4 teaspoons salt
* 1 1/2 teaspoons cayenne
* 2/3 cup mayonnaise
* 1/3 cup sour cream
* 1/4 pound blue cheese, crumbled (about 1 cup)
* 2 scallions including green tops, chopped
* 5 teaspoons vinegar
* 1/4 teaspoon fresh-ground black pepper
* 1/4 cup ketchup
* 1 tablespoon Tabasco sauce
* 8 ribs celery, cut into sticks

Preparation

1. Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.

2. Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.

3. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.

Menu Suggestions: Pair these wings with more finger food. Corn on the cob would go nicely. Roasted potato wedges are a good alternative and can be cooked alongside the wings.

Wine Recommendation: Beer is a no-brainer with the salt, spice, and heat of this barfly classic. For a more festive alternative, serve a crisp sparkling wine; it will refresh the palate and tame the heat of the dish.

How to make beef nachos.

The ultimate crowd-pleaser, nachos were invented in 1943 by a maître d' in Piedras Negras, Mexico (just south of the Texas border). Ignacio "Nacho" Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeños for a group of U.S. military wives in for a snack. His creation became hugely popular, paving the way for massive concession-stand revenues across America.

Yield: Makes 6 servings
Ingredients

* 5 ounces skirt steak (see Notes), chopped, or lean ground beef
* 5 ounces Mexican chorizo, casing removed, finely crumbled
* 1 medium onion
* 1 large garlic clove
* 1 teaspoon ground cumin, divided
* 1 1/2 cups plus 1 tbsp. mild to hot salsa verde
* 1 can (15 oz.) black beans, rinsed and drained
* 1/2 teaspoon dried oregano leaves
* 1 can (4 oz.) diced green chiles, drained
* 1 large, ripe avocado
* 1 tablespoon lime juice
* 2 tablespoons chopped fresh cilantro, divided
* Kosher salt
* 9 cups tortilla chips
* 2 cups (1/2 lb.) shredded jack cheese
* 1 quart finely shredded Iceberg lettuce

Preparation

1. Preheat oven to 400°. In a large frying pan over medium-high heat, brown steak and chorizo, stirring, about 5 minutes. Meanwhile, chop onion and mince garlic. Add onion and all but 1/8 tsp. cumin to pan. Stir often until onion is soft, 4 to 5 minutes. Reduce heat to medium; stir in 1 1/2 cups salsa. Simmer until thick, 8 to 10 minutes, stirring occasionally.

2. While steak mixture simmers, combine black beans, 3/4 cup water, oregano, 1 tsp. garlic, and chiles in a small saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer until all but about 1/4 cup liquid has evaporated, 10 minutes.

3. Meanwhile, make guacamole: Pit and peel avocado. In a bowl, mash avocado with remaining 1 tbsp. salsa, remaining 1/8 tsp. cumin, remaining garlic, and the lime juice. Stir 1 tbsp. cilantro into guacamole and add salt to taste.

4. Line a large, rimmed baking pan with parchment paper. Arrange chips in a 12-in.-wide circle. Sprinkle with cheese. Bake until cheese melts, 3 to 4 minutes.

5. While chips are baking, arrange lettuce around rim of a large serving platter (at least 16 in. wide). With a wide spatula, loosen chips from parchment. Carefully lift parchment from pan, then slide chips off paper into center of platter. Spoon meat mixture over chips. With a slotted spoon, top with beans. Spoon guacamole over center of nachos and sprinkle with remaining 1 tbsp. cilantro.

Note: Nutritional analysis is per serving.
Nutritional Information

Calories:
795 (55% from fat)
Protein:
29g
Fat:
49g (sat 16)
Carbohydrate:
63g
Fiber:
0.0g
Sodium:
1271mg
Cholesterol:
75mg

Cosmopolitan Slushy

Ingredients

* 10 ounce (1 1/4 cups) citrus-flavored vodka
* 1/2 cup Rose's lime juice
* 2 cups cranberry juice
* 4 ice cube trays

Preparation

Combine vodka, lime juice, and cranberry juice in a pitcher with 2 cups water and stir to blend. Divide between ice cube trays and freeze at least 4 hours or overnight (the drink cubes will freeze only partially). Just before serving, empty trays into a large bowl and using a fork, break up cubes to loosen ice crystals (the ice will be slushlike). Spoon slush into tall stemmed glasses and serve immediately.
Nutritional Information

Calories:
166 (0% from fat)
Fat:
0g (sat 0g)
Protein:
0mg
Carbohydrate:
14g
Fiber:
0g
Cholesterol:
0mg
Iron:
0mg
Sodium:
3mg
Calcium:
3mg

Rasberry Frozen Yogurt

Ingredients

* 2 cups vanilla low-fat yogurt
* 1/2 cup whole milk
* 1/4 cup sugar
* 1 (10-ounce) package frozen raspberries in light syrup, thawed
* Fresh raspberries (optional)

Preparation

Combine first 3 ingredients in a large bowl; stir until sugar dissolves.

Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture.

Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired.
Nutritional Information

Calories:
100 (12% from fat)
Fat:
1.3g (sat 0.8g,mono 0.3g,poly 0.1g)
Protein:
3.8g
Carbohydrate:
18.6g
Fiber:
0.5g
Cholesterol:
5mg
Iron:
0.2mg
Sodium:
47mg
Calcium:
124mg

Blueberry-Coconut Slush

Preparation

In a blender, combine 1 cup pineapple sherbet or sorbet, 1 cup frozen blueberries, 3/4 cup canned reduced-fat coconut milk, and 1/4 cup sweetened shredded coconut. Whirl until smooth and pour into a chilled tall glass (at least 16 oz.).
Nutritional Information

Calories:
266 (33% from fat)
Protein:
2.8g
Fat:
9.9g (sat 6.6)
Carbohydrate:
46g
Fiber:
3.1g
Sodium:
91mg
Cholesterol:
4.8mg

Dark Chocolate Mulled Wine Sauce

Ingredients

* 1 cup cabernet sauvignon or other dry red wine
* 1/2 cup sugar
* 1 sachet Mulling Spice Blend
* 1/2 cup Dutch process cocoa
* 1/2 cup light-colored corn syrup
* 1 ounce semisweet chocolate, chopped

Preparation

1. Combine first 3 ingredients in a small saucepan; bring to a simmer. Cook 5 minutes. Discard sachet. Add cocoa and corn syrup, stirring with a whisk until smooth. Simmer 2 minutes; remove from heat. Add chocolate, stirring until chocolate melts. Cool to room temperature.

Rich n thick hot chocolate

Ingredients

* 2 teaspoons cornstarch
* 4 cups milk, divided
* 2 (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped
* 1/3 cup honey
* 1 teaspoon vanilla extract
* Pinch of salt

Preparation

1. Whisk together cornstarch and 1/2 cup milk until smooth.

2. Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, and salt until blended and smooth. Whisk in cornstarch mixture.

3. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve immediately with Marshmallow Whipped Cream, if desired.

Note: For testing purposes only, we used Ghirardelli Intense Dark Twilight Delight 72% Cacao dark chocolate bar.

Mexican Rich 'n' Thick Hot Chocolate: Prepare recipe as directed through Step 2, whisking in 1 1/4 tsp. ground cinnamon and 1 tsp. ancho chili powder with chocolate. Proceed with recipe as directed.

Orange-Almond Rich 'n' Thick Hot Chocolate: Prepare recipe as directed through Step 2, whisking in 3 Tbsp. orange juice and 2 Tbsp. almond liqueur with chocolate. Proceed with recipe as directed.

Mexican Chocolate Pots de Crème

Ingredients

* 1 cup heavy whipping cream
* 1 cup whole milk
* 1 teaspoon espresso powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon cayenne pepper
* 2 tablespoons coffee liqueur (such as Kahlúa)
* 6 ounces finely chopped high-quality bittersweet chocolate
* 6 large egg yolks
* 2 tablespoons superfine sugar

Preparation

1. Preheat oven to 300°. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liqueur.

2. Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.

3. In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes.

4. Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.

Coconut Cupcakes

Ingredients

* 2 3/4 cups butter, at room temperature
* 2 cups granulated sugar
* 4 large eggs
* 2 teaspoons each vanilla and almond extracts
* 3 cups all-purpose flour
* 1/2 teaspoon each baking powder, baking soda, and salt
* 1 cup coconut milk
* 1 1/2 cups flaked coconut, plain or toasted
* 8 ounces cream cheese, at room temperature
* 2 3/4 cups powdered sugar


Preparation

1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.

3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.

How to make triple-cooked french fries

Click this. This is a video telling you how to make triple-cooked french fries

How To Make Triple-Cooked French Fries Recipe (Food & Drink: Side Dishes)

You will need:
* 3 medium potatoes, washed and peeled
* 1 ltr vegetable oil
* salt
* 1 bowl
* 1 saucepan
* 1 tray
* 1 slotted spoon
* paper towel
* 1 cutting board
* 1 knife


1.
Step 2: Cut the potatoes

Begin by cutting a sliver off the potato, to level it out. This helps to stabilize it whilst cutting. Cut the potato into thirds, lengthways and then into long strips, about 1/2 cm in thickness, to make your fries. Place them in a bowl of cold water. Repeat this with all the potatoes.
2.
Step 3: Soak and wash

Run the bowl under cold water for a few minutes or leave them to soak for 5 minutes, changing the water at least once. This will remove much of the starch, making them crispier when cooked.
3.
Step 4: Parboil and chill

Place the potato fries into a pan of cold water. Season with salt and bring them to a simmer. Cook them, just enough for them to soften but to still remain firm. This will roughly take 7-10 minutes, depending on the size and type of potato. Remove them from the water using the slotted spoon and place them on a tray to cool for a few minutes. Place them in the refrigerator and allow them to thoroughly chill for at least 30 minutes.
4.
Step 5: Heat the oil

Towards the end of the chilling time, place a pan full of oil onto a moderate heat. Allow the oil to heat up only until little bubbles begin to appear at the bottom of the pan. It must not be too hot. Test it further, by placing in a fry, which should lightly bubble as it cooks.
5.
Step 6: Fry the potatoes

Using your slotted spoon, carefully lower some of the fries into the hot oil. Don't over crowd the pan or it will make the temperature of the oil drop. Fry them in small batches. As this is to dry out the potatoes and not to achieve colour, only fry for approximately 3 minutes. Remove after this time, place onto a tray and add the second batch. Fry for three minutes, then remove and place on the tray. Allow them to cool for a few minutes. Then place the tray back into the fridge to cool for another 30 minutes.
6.
Step 7: Increase the heat

Just before the fries have finished chilling, increase the temperature of the oil. This time the oil must be very hot to fry. Test it by carefully dropping a cooled fry into the oil. The oil should start to bubble vigorously, as it cooks.
7.
Step 8: Finish the French fries

Now place the fries in small batches and let them fry until they are golden brown. Remove them and place onto the tray lined with paper towel to drain. Allow oil to heat up again between the batches.
8.
Step 9: Serve

Season the fries with salt and serve immediately. Cooked to perfection, they can accompany almost any dish. Or can be served on their own, as a tasty, satisfying snack.

How to make Waffles from scratch

You Will Need

* 2 c. all-purpose flour
* 1/2 tsp. salt
* 4 tsp. baking powder
* 2 tbsp. sugar
* 2 eggs
* 1 1/2 c. milk
* 1/3 c. melted vegetable shortening
* 1/3 c. melted butter
* 2 mixing bowls
* A waffle iron
* Creative toppings



How To Make Waffles From Scratch: Preheat waffle iron
Step 1: Preheat waffle iron

Preheat your waffle iron.
How To Make Waffles From Scratch: Mix ingredients
Step 2: Mix ingredients

Mix all the dry ingredients in a bowl. Mix the wet ingredients in another bowl, making sure that the melted shortening and butter are not too hot—if they are, the eggs will begin to cook.
How To Make Waffles From Scratch: Combine wet and dry ingredients
Step 3: Combine wet and dry ingredients

Make a depression in the center of the dry mixture and pour in the wet mixture. Stir gently. The resulting batter should be smooth but not too thin.
How To Make Waffles From Scratch: Pour batter into waffle iron
Step 4: Pour batter into waffle iron

Drop about 1⁄2 cup of batter onto the center of the hot waffle iron and spread until the entire surface of the iron is thickly coated.

Most waffle irons have a nonstick surface, but if yours doesn’t, or if your waffles have been hard to remove in the past, coat the cooking surface with butter or vegetable oil before you start.
How To Make Waffles From Scratch: Cook waffle
Step 5: Cook waffle

Close the lid immediately and let the waffle cook for at least three minutes before checking on it. Remove when the waffle appears golden-brown and its surface is crispy. If you’re cooking for a large group, stack the cooked waffles in a baking pan, cover it with aluminum foil, and put in an oven set to 200˚ Fahrenheit until you’re ready to serve.
How To Make Waffles From Scratch: Choose a topping
Step 6: Choose a topping

Now comes the hard part—choosing a topping. Waffles are great with strawberries, ice cream, bananas, whipped cream, chocolate sauce, powdered sugar, or—as a soul food favorite—chicken.

I got this recipe from howcast.com

How to make fresh pasta

You will need:
* 4 eggs
* 3 1/2 cups of flour
* some salt

Preparing Homemade Pasta Dough

First, add a pinch of salt to the flour. Next, you'll want to mound your flour up on a wide flat surface and make an indentation in the middle like a well. The eggs go in the well, and then you simply beat the eggs gently, adding in flour from the side while retaining the mounds shape.

Knead the Pasta Dough
Once you have a dough that looks something like this, dust your surface with some flour and start kneading it. Knead the dough like this for a few minutes and when it's gotten to a substantial, slightly sticky consistency, wrap it in plastic and refrigerate it for at least an hour.

Cut the Homemade Pasta Dough
After it's rested and cooled, the pasta dough is ready to be rolled flat and cut into noodles. I like to use this pasta machine which is available cheaply either online or in specialty cooking stores to roll the pasta. But you can use a rolling pine as well. Just make sure you keep the pasta dough well dusted with flour so it won't stick. I'm going to make long pasta here and drape them over this rack. You can also lay the pasta flat but again just make sure it's well dusted with flour so it doesn't stick.

Using a Pasta Machine
Make it flat. So now I am going to run this pasta through this pasta machine. This has rollers inside that roll it flat. I do have to say it's a lot easier than a rolling pin. But a rolling pin does work.

Once the pasta dough has been flattened, you can cut it into strips or shapes - whatever you like. You can cut it long and thin like linguini and fettuccini or you can cut it into sheets like lasagna.

Now at this point the pasta is ready to be cooked immediately if you want. Fresh homemade pasta - there's really nothing quite like it.


I got this recipe from
About.com

How to Make Caramel Popcorn

Ingredients

* 1 cup butter
* 2 cups brown sugar
* 1/2 cup corn syrup
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 teaspoon vanilla extract
* 5 quarts popped popcorn


Directions

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

How to Make Fudge

Things You'll Need:

* 2 3/4 cups sugar
* 4 oz. unsweetened chocolate
* 3 tbs. butter, and some more for greasing pan
* 1 cup milk
* 1 tbs. corn syrup
* 1 tbs. vanilla extract
* 1 cup chopped, roasted nuts
* 1/2 cup small marshmallows


1.
Step 1

Mix butter, chocolate chips, marshmallows, vanilla and nuts (if desired) in the large mixing bowl.
2.
Step 2

Bring the milk and sugar to a rolling boil in the heavy pan and cook for 10 minutes, stirring occasionally.
3.
Step 3

Pour sugar and milk mixture over other ingredients in mixing bowl.
4.
Step 4

Stir until all ingredients are well blended and marshmallows, butter and chocolate chips are dissolved.
5.
Step 5

Pour fudge into buttered foil or baking pans.
6.
Step 6

Let fudge stand 24 hours before eating, or cover and store in refrigerator.