Masak Masak Ala Emak

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich and meaty lasagna. My grown sons and daughter-in-law request it for their birthdays, too. INGREDIENTS 9 lasagna noodles 1-1/4 pounds  Johnsonville® Ground Mild Italian sausage 3/4 pound ground beef 1 medium onion, diced 3 garlic cloves, minced 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes 2 cans (6 ounces each) tomato paste 2/3 cup water 2 to 3 tablespoons sugar 3 tablespoons plus 1/4 cup minced fresh parsley, divided 2 teaspoons dried basil 3/4 teaspoon fennel seed 3/4 teaspoon salt, divided 1/4 teaspoon coarsely ground pepper 1 large egg, lightly beaten 1 carton (15 ounces) ricotta cheese 4 cups shredded part-skim mozzarella cheese 3/4 cup grated Parmesan cheese DIRECTIONS Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no long...

Growing up, my mom made her own version of Spanish rice which I faithfully made for the first few years of my marriage.  When we moved abroad, several years ago, I stopped making my mom's recipe and sort of forgot about it.   And then we moved to Texas and I've eaten more Tex-Mex in the past two years than the rest of my life combined.  All that to say, I needed a Spanish rice recipe like the ones I've been eating in the restaurants and not like the one I grew up on.  So for the past year I've been making this recipe anytime we have Mexican food for dinner and we've loved it.  (And--funny thing--it wasn't until I started making this recipe that my husband admitted that he never liked my mother's recipe in the first place!) Spanish Rice (adapted from  Simply Recipes ) Printable Recipe Serves 6 Ingredients 2 tablespoons olive oil 2 cups basmati rice 1 onion, diced (about 1 cup) 1 green pepper, diced (about 1 cup) 1-2 cloves minced garli...

Easy to make recipe with stuffed lamb and spinach, sheep's cheese and cooked in butter INGREDIENTS Spinach 200 g Butter 1 tbsp Escalopes 4 each, lamb Cheese 200 g, sheep's Salt Pepper Nutmeg Clarified butter 2 tbsp Rocket 2 bunches Tomatoes 4 each OIive oil 4 tbsp Vinegar 2 tbsp, white wine Wash and sort the spinach and shake dry. Heat the butter and sweat the spinach until it wilts. Pour off the liquid. Season with salt, pepper and nutmeg. Cut the sheep's cheese into 4 slices. Season the escalopes with salt and pepper and stuff each with spinach and sheep's cheese. Secure with toothpicks. Fry in clarified butter for about 4-5 minutes each side, until golden brown. Wash the rocket and remove any tough stalks. Wash and core the tomatoes and cut into eighths. Arrange the salad on plates and sprinkle with oil and vinegar. Season to taste with salt and pepper and serve with the escalopes.

  Ingredients 1 3/4 cups (245 grams) all-purpose flour 1/2 cup (100 grams) granulated white sugar 1/4 cup (50 grams) light brown sugar 1 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 ounces (65 grams) white chocolate, cut into small pieces 2 large eggs, lightly beaten 8 tablespoons (113 grams) (1 stick) unsalted butter, melted and cooled 3 very ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract Garnish: 1 large banana, sliced (optional) Method  Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray a 12 - 1/2 cup muffin pan. In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients un...

Ingredients 1 teas. Salt 1 1/2 cup Warm water divided (110F) 3 1/2 cups Unbleached white flour 1/4 cup Corn meal 1/4 cup Whole wheat flour 4 tbls. Olive oil divided 2 teas. Light brown sugar 2 pks. dry yeast Sauce, Cheese, and Toppings of your choice Note:- (keep in mind the cooking time of these will be shorter than in an oven. Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.) Method:- DOUGH: Measure 1/2 c warm water in a bowl. Add sugar and yeast and stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top). Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt. Make a depression in the middle and add 3 Ts of the olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients with your hands and gather together and place on floured board. Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elas...

  Ingredients 1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped 1 3/4 cups (245 grams) all-purpose flour 1/4 cup (30 grams) Dutch-processed cocoa powder 1 cup (200 grams) granulated white sugar 1 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (85 grams) white chocolate chips 2 large eggs, lightly beaten 1/2 cup (113 grams) unsalted butter, melted and cooled 3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract Metood Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside. In...

Carrot Cake Ingredients:- Cake:- 2 c. Sugar 4 eggs 2 tsp. Baking powder 1 c. Pecans, cut sm. 4 c. Grated carrots 1 c. Vegetable oil 2 c. Flour 2 tsp. Baking soda 2 tsp. Cinnamon   Icing:-   8 oz. cream cheese, softened 1/2 stick margarine, softened 1 box powdered sugar (1 lb.) 2 tsp. Vanilla extract  Directions:- Cake: stir all dry ingredients (except pecans and carrots) together and then add eggs and oil. Mix until just blended and then add carrots and pecans. Bake at 375 to 400 degrees for 35 to 40 minutes or until done. Icing: mix cream cheese and margarine until smooth, add sugar and vanilla and blend. Ice when cake is cool.