Pasta Lasagna

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

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.

Restaurant Style Lasagna

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..

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.

Kuah Laksa Siam

Bahan-bahan:

1 kg ikan diproses utk nak buat kuah laksalah kan.

30 tangkai cili kering digunting dan direbus *

2 sudu besar udang kering direndam *

2 sudu besar biji ketumbar direndam *

4 biji bwg besar *

3 ulas bwg putih *

1 inci lengkuas dihiris nipis *

1-2 inci kunyit hidup *

sedikit belacan *

6 biji buah keras*

4 btg serai diketuk

10 helai daun limau purut

2 btg bunga kantan

2 sudu besar sos ikan

6 keping asam keping

garam secukup rasa

sedikit minyak utk tumisan

santan secukupnya kak rus guna santan kotak 250 ml cap ayam ktk hijau

air rebusan ikan

Cara membuatnya

1.Mesin semua bahan bertanda* tumis engan sedikit minyak

2.Bila harum dan naik minyak masukkan air rebusan ikan,isi ikan, santan, asam ,

keping,daun limau purut,sos ikan,garam,bunga kantan yg dibelah 4.

3.Bila masak hidangkan dgn laksa dan dihias dengan ulam-ulaman laksa spt

timun,bawang besar,cili,cili api,telur dan daun ulam pilihan.

Laksa Kedah

Bahan-bahan ( 6 – 8 orang )

1 kg ikan kembung atau ikan selayang/sardin

5 keping asam gelugur

garam secukup rasa

3 sudu besar cili kering yang sudah dimesin dengan bawang merah dan sedikit belacan

2 biji timun

3 labu bawang besar – dihiris

daun kesum

2 kuntum bunga kantan

daun selom atau pucuk gajus atau daun putat – dihiris

cili padi – dihiris

limau nipis

1 peket bihun laksa yang direndam dan direbus. Toskan setelah lembut.

Cara-cara

 

1. Rebus ikan dengan asam gelugur dan garam. Setelah itu, ambil isi ikan dan ditumbuk atau dimesin dalam blender

2. Masukkan cili kering yang telah dimasukkan bawang merah dan belacan. Boleh ditambah cili jika kurang pedas.

3. Masukkan asam gelugur jika kurang masam. Masukkan daun kesum dan bunga kantan yang dibelah 2.

4. Hiris timun, bawang, daun selom atau pucuk gajus atau pucuk putat, cili padi dan limau nipis.

5. Setelah kuah masak dengan sempurna (setelah didihkan selama 10 – 15 minit), siram ke atas bihun laksa yang dihiasi dgn timun, bawang besar, daun2 dan cili padi. Perah limau nipis sebelum makan

Sambal kelapa

3 tangkai cili kering direndam dan digiling dengan kelapa. Masukkan garam secukup rasa. Mesti giling atau tumbuk untuk dapatkan tekstur yang halus.

Laksa Nyonya

Bahan-bahan ( 8-10 orang )

15 tangkai cili kering

20 ulas bawang kecil

4 ulas bawang putih

5 biji buah keras

1/2 inc. kunyit hidup

4 batang serai

1/2 cwn udang kering

(bahan2 di atas dikisar halus)

1/2 kilo udang hidup – dikupas kulitnya

1.5ltr santan drpd 1 biji kelapa

garam secukup rasa

6 helai daun kesom – dipetik2

secukup minyak utk menumis

2 kilo mee laksa – dicelur

250 g tauge – dibersihkan

5 keping tahu pok – dipotong 2

20 biji fish ball,fish cake -dihiris

5 biji telur rebus – dibelah 2

1 batang timun – dihiris seperti btng mancis

sambal tumis secukupnya

Cara-cara

Panaskan minyak dan tumis bahan2 yg di kisar hingga garing. Masukkan udang hidup dan gaul rata.

Masukkan santan,tahu pok, fish ball,1/2 daun kesum dan garam secukup rasa. Masak hingga mendidih.

Cara menyediakan laksa:- dlm sebuah mangkuk, bubuh mi laksa,tauge,timun dan tuangkan kuah laksa dgn rencah2nya dan hias atasnya dgn telur rebus,hirisan daun kesum dan sambal tumis.

Enak di makan ketika masih panas.

Laksa Sarawak

Bahan-bahan ( 10 orang )

1 paket mee bee-hoon

1 paket besar perencah laksa cap burung

1 biji kelapa parut

1/2 kg taugeh

1/2 kg isi ayam (tulang ayam untuk air rebusan ikut suka)

1/2 kg udang

3 biji telor ayam

daun ketumbar

limau nipis

>> Sambal <<

2-3 sudu cili kering ditumbuk

bawang merah dan putih ikut suka

belacan sebesar 1/2 kotak mancis

minyak masak untuk menumis

Cara-cara

Masukan 5 cawan air rebus tulang ayam bersama-sama isi ayam kedalam periuk.

Rebus isi ayam hingga masak kemudian diangkat.

Masukan udang, rebus sebentar kemudain diangkat.

Masukkan perencah laksa sarawak bersama air rebusan tadi, rendidih dengan api perlahan selama 20 minit.

Sementara menunggu, celur taugeh dan mee tadi. Goreng telur dadar, kupas udang dan siat isi ayam. Ketepikan.

Perahkan santan sebanyak 4 – 5 cawan ikut suka.

Sekarang bolehlah bee-hoon di hidang bersama-sama ayam yang disiat tadi, udang, taugeh, telur dadar dan daun ketumbar, limau dan sambal. Kuah lah lakasa tersebut dengan kuah yang disediakan tadi.

Laksa tepung beras

Bahan-bahan ( 2 org )

2 cwn tepung beras

2 cwn tepung gandum

Sdkt tepung ubi

Sdkt air panas

Sdkt air sejuk

Cara-cara

Tuangkan sdkt air panas ke dlm tpg gandum,tpg beras & tepung ubi.Gaul sebati

Kemudian campurkan air sejuk

Tekan adunan dlm periuk di atas api yg berisi air mendidih.Acuan yg saya gunakan ialah acuan maruku.

Bila dh terapung..maknanya dh msk le tu.Toskan..rendam dlm air sejuk.Toskan.Siap

Chicken and Cold Noodles with Spicy Sauce

Ingredients

6 cups water

1 whole bone-in chicken breast, with skin

6 ounces dry Chinese noodles

1 teaspoon sesame oil

1/4 cup tahini

3 tablespoons water

1 tablespoon sesame oil

2 teaspoons chili oil (optional)

3 tablespoons soy sauce

2 tablespoons fruit juice

1/4 cup peanut oil

2 tablespoons minced garlic

Directions

In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.

Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.

Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.

Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.

Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.