Simple Lasagna

Ingredients:

• 1 lb lasagna noodle, cooked
• 2 cups pizza sauce
  
• 1/2 cup grated parmesan cheese
• 1 lb mozzarella cheese, sliced thin
• 3/4 cup chopped onion
• 2 garlic cloves, chopped or minced
• 2 teaspoons salt
• 2 eggs, beaten
• 2 lbs ground beef
• 2 teaspoons italian seasoning

Directions:

1. Cook lasagna noodles according to package directions or until tender but still firm.
2. Drain, keep warm.
3. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done.
4. Add sauce, salt, and Italian seasoning and mix well.
5. Simmer on low heat 12-15 minutes .
6. In a separate bowl, combine eggs and ricotta cheese.
7. Grease a 9" x 12" or larger, baking pan.
8. Arrange a first layer of noodles so the ends hang over the sides of the pan.(The ends will be laid back-over the top for the final layer).
9. Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.
10. Add a second alternating layer of pasta, the meat sauce and cheese mixture.
11. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce.
12. Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly.
13. Allow to set for 5-10 minutes before cutting.
14. This Lasagna recipe can be modified to suit individual preferences.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Penne alla vodka

Prep Time: 20 minutes

Cook Time: 20 minutes

Notes: This recipe requires a good quality vodka. The cheap stuff does not do. Take it from me. :-). And You can use any other pasta if you have no penne. Buono appetito.

Ingredients:

1/4 cup unsalted butter
1 cup (50 g) grated Parmigiano (buy a chunk and grate it fresh)
3 tablespoons tomato paste, diluted with 1/4 cup hot water
1 hot pepper
1/4 cup or so (maybe a third of a cup) good vodka -- you want something that has a taste to it
1 teaspoon brandy
2/3 cup fresh cream
1 pound rigatoni
Preparation:

Bring pasta water to a boil, lightly salt it, add the pasta, and give it a good stir.

In the mean time, melt the butter in a large pot and stir in the tomato paste and the hot pepper. Let the mixture simmer over a low flame for a couple of minutes, then stir in the cream, and when the sauce comes back to a boil, the vodka and brandy. Fish out and discard the pepper, stir in the grated cheese, and continue stirring gently until the sauce is well amalgamated and creamy.

By now the pasta should be about done -- you want it still somewhat al dente. Drain it, transfer the pasta into the sauce (this is why you need a large pot), and cook over a brisk flame, stirring energetically, for about a minute to help the pasta absorb the sauce.

Serve at once, with a light red wine.

Yield: 4 servings penne or pasta alla vodka.

contributed by Standoh A.K Gulavi

Slow Cooked Italian Chicken

Servings: 4 Category: Low Fat Method: Slow Cooker Time: Prep: 10 minutes. Cook: 4 hours 10 minutes.
With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta or rice.

Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/2 cup cold water
Hot cooked pasta

Directions:
Place chicken in a 3-qt. slow cooker.

In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken.

Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.

Remove chicken and keep warm.

Pour cooking juice into a large saucepan; skim fat.

Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over chicken and pasta.

Yield: 4 servings.