Lasagna
Typically takes about 3 hours to prep and bake. Makes 12 servings.
Ingredients:
- 1# sweet Italian sausage
- 1# lean ground beef
- 1/2 C minced onion
- 3 cloves of garlic (minced)
- 1 (28 oz.) can crushed tomatoes
- 2 (6 oz.) cans tomato paste
- 2 (6 oz.) cans tomato sauce
- 1/2 C water
- 2 Tbl. sugar
- 1 1/2 Tbl. dried basil leaves
- 1/2 tsp. fennel seeds (optional)
- 1 tsp. Italian seasoning
- 1 Tbl. salt
- 1/4 tsp. ground black pepper
- 4 Tbl. chopped fresh parsley (optional)
- 12 lasagna noodles
- 16 oz. ricotta cheese
- 1 egg
- 1/2 tsp. salt
- 1# mozzarella cheese, sliced
- 3/4 C grated Parmesan cheese
1. In large pan cook sausage, beef, onion and garlic over medium heat until browned and cooked through. Stir in crushed tomatoes, tomato sauce, tomato paste and water. Season with sugar, basil, Italian seasoning, 1 Tbl. salt, pepper and 2 Tbl. parsley (optional). Simmer, covered for about 1 1/2 hours, stirring occasionally.
2. Bring large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water per directions on package. Drain noodles and rinse with cold water. In a mixing bowl, combine ricotta cheese with each, remaining parsley, and 1/2 tsp. salt.
3. Preheat oven to 375°F
4. To asseble, spread 1 1/2 C of meat sauce in bottom of 9 X 13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 C meat sauce over mozzarella and sprinkle with 1/4 C Parmesan cheese. Repeat layers, and top with remaining mozzarella and parmesan cheese. Cover with foil- to prevent sticking, spary foil with cooking spray and make sure the foil does not touch the cheese.
5. Bake in preheated over for 25 minutes. Remove foil, and bake an additional 20-25 minutes. Cool for 15 minutes before serving.
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Prickly Pear Margarita
This is one of my wife's favorites. This is the actual recipe from the restaurant that we visited (Nava in Atlanta, GA).
Takes a little over an hour and makes 6 servings.
Ingredients:
- 1 C granulated sugar
- 1 1/2 C hot water
- 1 1/2 C fresh lemon juice
- 1 1/2 C fresh lime juice
- 1 C Cuervo Gold tequila
- 1/2 C Triple Sec
- 1/2 C Prickly Pear syrup (which you can get here)
- 1 lime, divided into 6 wedges
Mix sugar with hot water to dissolve into simple sytrup. Add lemon and lime juices and stir to mix. Add tequila, triple sec and prickly pear syrup and mix thoroughly. Chill for one hour. Mil in a blender to froth. Serve in a salt-rimmed glass, either straight up or over ice. Garnish with a wedge of lime.
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Stuffed French Toast (As seen on GMA- Emeril's recipe)
Ingredients
· 6 eggs
· ½ cup heavy cream
· 1 ½ teaspoons orange zest
· ½ teaspoon cinnamon
· 3 tablespoons sugar
· ¼ teaspoon salt
· 8 slices (¾-inch) day-old brioche
· 16 teaspoons mascarpone OR cream cheese
· 8 teaspoons orange marmalade
· 2 tablespoons butter
· Maple syrup, for serving
In a mixing bowl whisk together the eggs, cream, zest, cinnamon, nutmeg, vanilla, sugar and salt. Lay the brioche slices flat on a clean work surface. Spread one side of each slice with 2 teaspoons of the mascarpone. Spread 2 teaspoons of the marmalade over the mascarpone or cream cheese on half of the slices. Place the slices together to form 4 sandwiches. Working one at a time, dip the sandwich in the royale, letting it sit about 1 ½ minutes per side. Transfer to a plate and repeat with the remaining sandwiches. Preheat a large nonstick skillet over low heat. Add 1 tablespoon of the butter. When the butter has melted, add 2 of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat with the remaining butter and sandwiches. Cut the French toast "sandwiches" in half and serve hot, dusted with powdered sugar and drizzled with maple syrup, as desired.
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