Lasagna

For the meat
1 1/2 red onions, chopped
1 clove fresh garlic, minced
1 tablespoon basil, dried
1 tablespoon oregano, dried
2 1/2 pounds ground beef
6 ounces tomato paste

For the red sauce
3/4 red onion, chopped
1 clove fresh garlic, chopped
3/4 tablespoon anise seed
1/2 tablespoon red chili
1/2 cup red wine
4 ounces V-8 juice
2/3 cup fresh basil, chopped
3/8 cup fresh oregano, chopped
1/4 cup red wine vinegar
8 ounces canned crushed tomatoes
2 tablespoons sugar

For the cheese filling
16 ounces ricotta cheese
4 ounces grated Parmesan cheese
1/2 clove fresh garlic, minced
1/4 tablespoon black pepper
Salt, to taste
2 egg yolks
2 tablespoons fresh basil, chopped
1 cup spinach, chopped

For the noodles
1 tablespoon salt
1 tablespoon olive oil
1 pound lasagna noodles



For the lasagna
16 ounces mozzarella cheese, sliced

Preheat oven to 375 degrees.

For the meat: Saute onions, garlic, basil and oregano until onions are translucent. Add beef, cook until done. Add tomato paste.

For the sauce: Saute red onion, garlic, anise and red chili. Add wine, V-8, basil, oregano, red wine vinegar, crushed tomatoes and sugar. Simmer 30 minutes.

For the filling: In a large bowl, combine ricotta and Parmesan cheeses, garlic, pepper, salt, egg yolks, basil and spinach. Mix well.

For the noodles: Add salt and olive oil to a large pot of water. Bring water to a boil; add lasagna noodles. Cook until tender, but still al dente, or slightly firm to the bite.

To assemble lasagna: Place a thin layer of sauce on the bottom of a 13- by 9-inch pan. Add a layer of noodles, slightly overlapping them. With a spatula, add a layer of cheese mixture, then a layer of meat mixture, followed with a layer of sauce. Place a layer of mozzarella cheese slices on top of the red sauce. Repeat the layering process until pan is full, finishing with a layer of red sauce topped with mozzarella cheese.

Cover and bake for 45 minutes. Remove cover and bake 10 more minutes, or until cheese is golden brown.

Makes 8 to 10 servings.

Vegetable Lasagna

1/2 C. butter

6 T. flour

4 C. milk

1 t. salt

Melt butter in saucepan, add flour, salt and blend. Whisk in milk and cook until thick. Set aside to cool.

1 bunch broccoli

1/2 of a large Cauliflower

1/2 C. red roasted pepper diced

10 oz. frozen chopped spinach

1/2 C. minced green onion

1 C. frozen peas

Blanch broccoli and cauliflower. Run cold water over to stop the cooking. Drain well. Cut into small pieces.

Defrost chopped spinach. Drain and squeeze dry.

Add prepared vegetables to cream sauce. Make sure the vegetables are as dry as you can get them or they will dilute the cream sauce. Mix vegetables and cream sauce.

Add 1 C. Parmesan Cheese.

salt and pepper to taste

1 1/2 t. basil

16 oz. carton small curd cottage cheese

2 eggs beaten

Your filling is now ready.

1 large package Lasagna Noodles

Chinese Chicken Pizza

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

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.

Makes one 12-inch pizza.

Broccoli and Beef Pasta

1 lb. lean ground beef
2 cloves garlic, minced
1 can (14-oz.) beef broth
1 medium onion, thinly sliced
1 cup uncooked rotini pasta
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 can (15 oz.) Italian-style tomatoes, with juice (do not drain)
2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed
3 ounces shredded Cheddar cheese or grated Parmesan cheese

Combine meat & garlic in large nonstick skillet; cook over high heat until meat is no longer pink, breaking apart with wooden spoon. Pour off drippings. Place meat in large bowl; set aside.

Add broth, onion, pasta, basil, oregano & thyme to skillet. Bring to a boil. Reduce heat to medium-high & and boil 10 minutes; add tomatoes with juice. Increase heat to high & bring to a boil; stir in broccoli. Cook, uncovered, 6 to 8 minutes, stirring occasionally, until broccoli is crisp-tender & pasta is tender. Return meat to skillet & stir 3 to 4 minutes or until heated through.

With slotted spoon, transfer to serving platter. Sprinkle with cheese. Cover with lid or tent with foil several minutes, until cheese melts.

Meanwhile, bring liquid left in skillet to a boil over high heat. Boil until thick & reduced to 3 to 4 Tblsp. Spoon over pasta.

Risotto Verde

1 large Imperial, Vidalia or other sweet onion, peeled and chopped (about 2-1/2 cups)
2 cloves garlic, crushed through a press
1 tablespoon butter
1 tablespoon olive oil
1 cup arborio rice, dry
1 cup frozen chopped spinach
1/2 teaspoon salt
1/2 cup dry white table wine, such as chardonnay
2 (14.5-ounce) cans vegetable broth, heated
6 spears of fresh asparagus, cut into 1/2-inch pieces
1/4 cup finely chopped fresh tarragon leaves or fresh basil leaves
1/4 cup grated Parmesan cheese

In a large saucepan, melt the butter and olive oil together over medium heat. Add the onions and garlic and cook for 5 to 7 minutes, or until onions are transparent and soft. Stir in the arborio rice, spinach and salt; cook for 1 minute. Stir in the wine and bring to a boil.

Cook, stirring frequently, until the wine is absorbed into the rice. Stir in the vegetable broth, one-half cup at a time, allowing the broth to be absorbed before adding more broth. Adjust the heat so that the broth simmers but doesn't boil away.

When adding the last half-cup of broth, stir in the asparagus spears and cook until the broth has been absorbed and the asparagus is tender.

Stir in the tarragon or basil leaves and Parmesan cheese. Turn off heat and allow to stand 5 minutes or until ready to serve. Rice should be creamy and moist, not dry, when serving. If the rice stands too long, stir in a little milk to moisten.

Spaghetti and Meatsauce

1/2 lb. bacon

2 1/2 lbs. ground chuck

2 C. chopped onion

1 C. green pepper

6 lbs. 9 oz plum tomatoes (put in blender)

18 oz. tomato paste

1 1/2 C. red wine

1 1/2 C. water

4 t. oregano

4 t. basil

1 t. thyme

1/2 C. parsley

1 bay leaf

2 T. salt

1/4 C. brown sugar

In a 5-6 qt. pan, fry bacon until crisp. Set bacon aside and crumble. Brown ground beef in bacon fat. Add onions and green pepper and cook another 5 minutes. Add the rest of ingredients to the pot and bring to a boil. Add bacon bits. Cook 2 hours.

Spaghetti with Meatballs

Meatballs
1 small onion
2 cloves garlic
1 lb. lean ground beef (or veal)
1 egg
1/3 cup breadcrumbs
1 tbsp. fresh parsley
1 tsp. dried oregano
1 tsp. salt (or to taste)
1/2 tsp. fresh black pepper

Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and mix by hand until well blended.

Roll into 1-inch balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs.

Tomato sauce:
2 tbsp. olive oil
2 small onions, finely chopped
4 cloves garlic, finely chopped
4 28 oz. cans plum tomatoes
2 tsp. salt
1 tsp. fresh black pepper
Bunch fresh basil, chopped

Heat olive oil in large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon. Add seasoning and bring to a boil.

Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with spaghetti or linguini.
Serves 8 to 10.

New Yorker Style Spaghetti

3/4 lb. thin spaghetti
1 bunch broccoli, about 1 lb
3 tablespoons butter or margarine
2 medium cloves garlic, minced
1/3 lb blue cheese
1/2 cup grated Parmesan cheese

Bring pan of water to boil. Wash broccoli and cut flowerettes off stalk leaving about 1" of stem on each one. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside.
Cook spaghetti according to package directions until just tender not mushy. Drain and set aside.
Melt butter in skillet. Briefly sauté garlic over low heat. Add cheese. Stir until melted.
Place hot spaghetti in serving bowl with cooked broccoli. Toss with cheese sauce. Sprinkle with Parmesan cheese and cracked pepper. Toss again.
Serve hot.
Serves 4

Pasta with Creamy Chicken Sauce

10-12 oz. curly pasta, cooked
2 Tbsp. butter
1/2 chicken, cooked, deboned & diced
2 Tbsp. flour
1 can chicken broth
1 Tbsp. Dijon mustard
1/2 Tbsp. regular mustard
grated peel of 1 lemon
1/2 c sour cream
chopped chives

In a saucepan melt butter. Add flour and stir to combine. Add broth, a little at a time, stirring. Bring to a boil. Cook for about 3 minutes over medium heat.

Add chicken to creamy mixture in saucepan. Add mustards and lemon peel. Finally, add sour cram.

Drain pasta well. Place on a hot serving dish. Heat sauce over medium low heat. Distribute evenly over hot pasta.

Serve pasta in individual serving dishes with sauce on the side. Sprinkle with chopped chives.

Serves 4

Spicy Chicken Wings

Ingredients :
1. 2 1/4 lbs chicken wings
2. 4 cups vegetable oil
3. 1/4 cup butter
4. 5 tbs Frank- Durkees red hot cayenne pepper sauce
5. 1 stalk celery
6. blue cheese dressing

Instruction :

Trim and separate the wing bone from the drummette.
Heat the oil to 370 F. Deep fry the wings a feww at a time. 10 minutes each batch. Be sure to maintain the oil at the set temperature.
Reserve hot in the oven.

Melt butter in a saucepan and add the hot sauce.
Toss the chicken wings over the sauce to coat.
Place chicken wings in a saucepan and broil wings for 3-5 minutes.
Make sure the wings do not get burned.

While wings are cookin, cut celery into sticks.
Blue cheese dressing is to serve as a dip for both the wings and celery.

Place the chicken wings in a serving bowl and serve them with the celery and dip.

author : Mrs. Robert Bridges, USA

Resep Pisang Kacang Kremes

Bahan :

• 14 buah pisak kapok, dipotong kipas
• 200 gr kacang tanah sangria, dicincang halus

Bahan Kremesan :

• 200 gr tepung beras
• 35 gr tepung tapioka
• 10gr tepung maizena
• ½ sdt gula tepung
• ¼ sdt garam
• 1/8 sdt vanili bubuk
• ¼ sdt kapur sirih
• 800 ml air
• 1 kuning telur, dikocok kental
• 5 tetes pewarna kuning

Bahan pencelup :

• 150 gr tepung terigu protein sedang
• ¼ sdt garam
• 1 ½ sdm tepung beras
• 225 ml air es
• 1 ½ sdm gula tepung

Cara membuat :

1. Aduk bahan pencelup sampai rata. Celup pisang dalam bahan pencelup. Gulingkan dalam kacang tanah. Sisihkan
2. Kremesan : aduk rata tepung beras, tepung tapioka, dan tepung maizena. Sisihkan.
3. Larutkan gula tepung, garam, vanilla bubuk, kapur sirih dan air. Tuang kedalam campuran tepung, aduk rata.
4. Tambahkan kocokan kuning telur, aduk rata.
5. Panaskan minyak goreng
6. Tuang 2 sendok sayur adonan kremesan. Biarkan kremesan terapung. Kecilkan api.
7. kumpulkan sedikit-sedikit adonan dengan spatula kayu hingga menyatu
8. celup pisang yang bertabur kacang ke bahan pencelup lagi. Masukan pisang kedalam penggorengan tepat di tengah adonan kremesan yang sudah di kumpulkan. Lipat.
9. goreng sampai matang dan kering.

Diambil dari : daftarmenu.com

Resep Pisang Kremes Pandan

Bahan :
13 buah pisang kapok, dipotong kipas

Bahan kremesan :
245 gr tepung beras
35 gr tepung tapioca
10 gr tepung maizena
20 gr gula tepung
¾ sdt garam
1/8 sdt vanili bubuk
¼ sdt kapur sisrih
800 ml air
200 l air suji ( dari 50 lembar daun suji + 3 lembar daun pandan)
5 tetes pewarna hijau
2 kuning telur, kocok kental

Bahan pencelup :
100 gr tepung terigu protein sedang
¼ sdt garam
225 ml air
1 sdm tepung beras
1 sdm gula tepung
3 tetes pewarna hijau

Cara membuat :

1. Aduk bahan pencelup sampai rata. sisihkan
2. Kremesan : aduk rata tepung beras, tepung tapioka, dan tepung maizena. Sisihkan.
3. Larutkan gula tepung, garam, vanilla bubuk, kapur sirih ,air, air suji dan pewarna hijau Tuang kedalam campuran tepung, aduk rata.
4. Tambahkan kocokan kuning telur, aduk rata.
5. Panaskan minyak goreng
6. Tuang 2 sendok sayur adonan kremesan. Biarkan kremesan terapung. Kecilkan api.
7. kumpulkan sedikit-sedikit adonan dengan spatula kayu hingga menyatu
8. Celup pisang kedalam kremesan. Masukan pisang kedalam penggorengan tepat di tengah adonan kremesan yang sudah di kumpulkan. Lipat.
9. goreng sampai matang dan kering.

Diambil dari : daftarmenu.com

Resep Kepiting Asam Pedas

Bahan-Bahan :
3 ekor kepiting yang besar-besar
cm lengkoas, memarkan
batang daun bawang, dirajang
buah jeruk nipis, ambil airnya
1 batang sereh
lembar daun jeruk
500 ml air
1 sendok makan kecap ikan
1 sendok teh garam
50 ml minyak goreng

Bumbu yang dihaluskan :
12 buah cabe merah
5 buah bawang merah
50 gram kenari putih
Cara Mengolah :
1. Rebus kepiting.
2. Buka tempurungnya bersihkan insang dan potong menjadi 4 bagian.
3. Rebus air, masukkan bumbu yang dihaluskan, kepiting dan garam.
4. Tumis lengkoas, sereh dan daun jeruk dengan minyak goreng hingga harum.
5. Masukkan kecap ikan dan daun bawang, tumis sebentar, angkat.
6. Masukkan tumisan dalam rebusan kepiting.
7. Kecilkan api hingga bumbu menyerap.
8. Sebelum diangkat masukkan air jeruk.
9. Sajikan hangat.

Diambil dari :daftarmenu.com

Resep Siomay ikan wortel

Bahan-Bahan :
200 gr daging ikan kakap
1 sdm tepung sagu
1/2 buah bawang bombay iris halus
75 gr wortel iris halus
buah cabai merah besar, buang bijinya, iris halus
sdm minyak makan
daun bawang secukupnya
garam dan lada secukupnya
kulit pangsit sebagai bungkus
Cara Mengolah :
1. Blender daging ikan, campur dengan telur, tepung sagu, wortel, bumbu-bumbu, minyak, garam dan lada, aduk hingga tercampur rata.
2. Ambil cetakan mangkuk kecil, masukkan kulit pangsit, isi dengan adonan ikan.
3. Kukus hingga matang, angkat.
4. Hidangkan dengan saus tomat.

Diambil dari : daftarmenu.com

Resep Pepes Bandeng Duri Lunak

Bahan-Bahan :
1 ekor bandeng yang sedang
lembar daun salam
3 cm lengkuas, iris tipis
1 batang daun bawang, potong-potong
1 ikat daun kemangi
10 buah cabai rawit utuh
Daun pisang
300 ml air
sendok makan ragi instan

Bumbu halus :
10 butir bawang merah
5 siung bawang putih
3 butir kemiri
cm jahe
3 cm kunyit
1 sendok teh garam
buah cabai merah
1 batang serai, ambil bagian putihnya
Cara Mengolah :
1. Campurkan ikan bandeng dengan bumbu halus.
2. Taburkan ragi instan, diamkan 25 menit.
3. Tambahkan bahan lain lalu gulung dalam daun pisang.
4. Masukkan dalam panci bertekanan tinggi lalu masak selama 1 jam.
5. Sajikan hangat

Diambil dari :daftarmenu.com

Resep Soto Tangkar

Bahan-Bahan :
liter air
500 gram tulang iga
250 gram sandung lamur
lembar daun salam
1 batang serai, memarkan
1/2 butir kelapa, sangrai dan haluskan
1 mata asam jawa
8 buah belimbinh wuluh, belah menjadi 2 bagian

Bumbu yang dihaluskan :
1 sendok teh ketumbar
1/2 sendok teh jinten
8 butir kemiri
3 buah cabai merah
8 buah bawang merah
siung bawang putih
1 ruas jari kunyit
1 ruas jahe
1 ruas lengkuas
1 sendok teh gula merah
Garam secukupnya
Cara Mengolah :
1. Rebus tulang iga dan sandung lamur hingga empuk.
2. Tumis bumbu halus hingga harum.
3. Masukkan daun salam dan serai, aduk rata. Tuang ke dalam rebusan tulang iga.
4. Masukkan kelapa sangrai, belimbing wuluh dan asam jawa.
5. Masak hingga matang dan kuah mengental.
6. Angkat dan sajikan hangat.

Diambil dari :daftarmenu.com

Resep Kol isi gulung

Bahan : 300gram kol

Bahan isi :
150 gram udang kupas , dihaluskan
100gram daging ikan kakap, dihaluskan
2 sendok makan tepung kanji
1 siung bawang putih, dicincang halus
½ sdt gram
¼ sdt merica bubuk

Bahan Saus :
200gram kacang tanah goreng, dihaluskan
2 buah cabai merah
4 butir bawang merah
1 siung bawang putih
1 sdt gram
½ sdt gula merah
3 sdm kecap manis
350 ml air

Cara membuat :
1. Kukus kol hingga layu
2. Aduk bahan isi dan banting-banting hingga lembut.
3. Sendokkan isi ke selembar kol lalu gulung dan lipat.
4. Kukus kol hingga matang
5. Buat saus, haluskan cabai merah, bawang merah, bawang putih, garam dan gula.
6. Tumis bumbu halus dan kacang tanah sampai harum. Tuang air dan kecap manis lalu masak sampai kental.
7. Sajikan kol dengan saus.

Untuk 14 potong
Tips : 1. Pilih kol yang tua dan lentur supaya mudah di lipat.
2. Setelah diberi saus kacang, bias ditambahkan sambal botol.

Diambil dari :daftarmenu.com

Resep Ayam Pentul

Bahan :
10 sayap ayam

Bumbu perendam :
2 siung bawang putih dicincang halus
¼ sdt garam
1 sdm kecap ikan
Bahan pelapis :
2 butir telur
75 gram tepung roti

Cara membuat :
1. Potong bagian ujung sayapnya, belah sayap menjadi 2 bagian
2. Kerat hingga tulangnya keluar
3. Tarik kulit ke bagian bawah
4. Rendam dalam bumbu perendam selama 25 menit
5. Guling dalam tepung roti
6. Goreng sampai kering

Diambil dari : daftarmenu.com

Resep Tempe jepit kornet

Bahan :
400 gram tempe
3 siung bawang putih, dicincang halus
1 sdt garam
100 ml air
300 gram cornet beef

Bahan pelapis:
100 gram tepung terigu
225 ml air
1 butir telur
½ sdt garam
¼ sdt baking powder

Cara membuat :
1.Iris tipis tempe lalu rendam dalam bawang putih, garam dan air selama 15 menit.
2.Oles permukaan tempe dengan corned.
3. Tutup dengan seiris tempe
4. Adk bahan pelapis, celup tempe hingga rata.
5. Goreng hingga kering dan matang.

Untuk 15 potong

Diambil dari : daftarmenu.com

Resep Bola daging bercorak

Bahan :

300 gram daging sapi giling
1siung bawang putih , dicincang halus
50 gram tepung roti
1 butir telur
½ sdt merica bubuk
¾ sdt garam
½ sdt pala bubuk
2 sdm kecap inggris
1 butir telur untuk pencelup
10 kerat roti tawar
Minyak untuk menggoreng

Cara membuat:

1. Buang kulit roti tawar, potong kotak ½ cm
2. Aduk daging giling, bawang putih, tepung roti, telur, merica, garam, pala, dan kecap inggris
3. Bentuk bulat
4. Celupkan ke telur lalu gulingkan dipotongan roti tawar
5. Goreng sampai kering dan kecoklatan

Untuk 20 buah