Ingredients

2 (10.75 ounce) cans Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup water

1/4 cup lemon juice

1 tablespoon Dijon-style mustard

1 1/2 teaspoons garlic powder

8 large carrots, thickly sliced

8 skinless, boneless chicken breast halves

4 cups hot cooked egg noodles

Chopped fresh parsley

Directions

Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.

Easy Lasagna I

March 3, 2010

Ingredients

1 pound lean ground beef

1 onion, chopped

1 (4.5 ounce) can mushrooms, drained

1 (28 ounce) jar spaghetti sauce

1 (16 ounce) package cottage cheese

1 pint part-skim ricotta cheese

1/4 cup grated Parmesan cheese

2 eggs

1 (16 ounce) package lasagna noodles

8 ounces shredded mozzarella cheese

Directions

In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.

In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.

Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.

Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Ingredients

1 1/2 pounds ground beef

1 teaspoon garlic powder

1 (28 ounce) jar sausage flavored spaghetti sauce

1 (8 ounce) can tomato sauce

1 teaspoon dried oregano

1 tablespoon olive oil

4 cloves garlic, minced

1 small onion, diced

1 (8 ounce) package mozzarella cheese, shredded

8 ounces provolone cheese, shredded

1 (15 ounce) container ricotta cheese

2 eggs

1/4 cup milk

1/2 teaspoon dried oregano

9 lasagna noodles

1/4 cup grated Parmesan cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.

In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.

Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano.

Layer a 9×13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.

Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

Pasta Lasagna

March 3, 2010

Ingredients

1/2 pound penne pasta

1/2 pound lean ground beef

1 (26 ounce) jar pasta sauce

1 (15 ounce) container ricotta cheese

8 ounces shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

1 egg, beaten

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.

In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.

In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.

Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

Easy Lasagna II

March 3, 2010

Ingredients

1 pound lean ground beef

1 (32 ounce) jar spaghetti sauce

32 ounces cottage cheese

3 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

2 teaspoons dried parsley

salt to taste

ground black pepper to taste

9 lasagna noodles

1/2 cup water

Directions

In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.

In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.

To assemble, in the bottom of a 9×13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.

Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Ingredients

9 lasagna noodles

2 1/2 cups ricotta cheese

1 1/2 cups mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

2 eggs, beaten

1/2 pound lean ground beef

2 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

1/2 teaspoon garlic powder

2 teaspoons white sugar

salt and pepper to taste

3 (6.5 ounce) cans tomato sauce

Directions

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C).

To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.

To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.

In a 9×13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.

Resepi laksa siam..

February 28, 2010

bahan2 utk kuah nye.
1 kg ikan selayang direbus dan dikopek isi nye(ske ati lah klu nak tukar pakai ikan ape)
1 kotak santan msg
bawang merah
bawang putih
kunyit idup
cili giling
(bhn2 diatas ni di blend halus)
lengkuas n serai di titik.
daun limau purut(klu suke leh tambah lagi dgn daun kesum)
asam keping
garam secukup rasa.

cara membuatnye…
1.tumiskan bahan-bahan yg diblend tadi.
2.masukkan sekali serai dan lengkuas.
3.biar sampai pecah minyak baru masukkan ikan dgn santan…..tambah dgn air rebusan ikan sekali.
4.masukkan asam keping,daun limau purut,garam dan masak sehingga mendidih.
Siap utk dihidang.

p/s…bahan taburan ikut suke lah…..mimieloma guna taugeh,timun bawang dan telur rebus je.Leh ikut macam bahan taburan laksa johor….Utk pedas.blend cili merah dgn sedikit garam.

Follow

Get every new post delivered to your Inbox.