By Joseph E. Orsini
;Pasta Perfetta КНИГИ ;КУЛИНАРИЯ Название: Pasta PerfettaАвтор: коллективИздательство: VJJE Publishing CoГод издания: 2004Страниц: 276Язык: АнглийскийФормат: PDFКачество: отличноеРазмер: 1.31 Mb МбОписание:Иллюстрированная книга о приготовлении итальянской пасты.com eighty five
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Extra info for Pasta Perfetta
Meanwhile cook lasagna as directed on package; drain. In 13 x 9−inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees F for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings. Classic Lasagna 42 Classic Wisconsin Macaroni and Cheese 12 ounces elbow macaroni 3 tablespoons butter 1/4 cup diced white onion 2 tablespoons flour 2 cups milk 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon hot pepper sauce 1 tablespoon prepared mustard 3 cups (12 ounces) sharp Wisconsin Cheddar cheese, shredded 3 cups coarse bread crumbs Preheat oven to 375°F.
Pepper Spaghetti Bake 2 pounds lean ground beef 1 cup chopped onion 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 1 (12 ounce) can Dr. Pepper 2 (8 ounce) cans tomato sauce 2 tablespoons Worcestershire sauce 1 (16 ounce) package spaghetti, cooked 1 1/2 cup shredded mozzarella Cheese Brown ground beef in a large Dutch oven. Drain well. Add onion and seasonings. Cook about 5 minutes. Add Dr. Pepper, tomato sauce and Worcestershire sauce and cook an additional 5 minutes.
Serves 4. Clam Linguine 41 Classic Lasagna 1 pound ground beef 3/4 cup chopped onion 2 tablespoons canola or olive oil 1 (1 pound) can tomatoes 2 (6 ounce) cans tomato paste 2 cups water 1 tablespoon chopped parsley 2 teaspoons salt 1 teaspoon granulated sugar 1 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon oregano leaves 8 ounce lasagna 1 pound ricotta cheese 8 ounce mozzarella cheese, shredded or thinly sliced 1 cup grated Parmesan cheese In large heavy pan, lightly brown beef and onion in oil.