What is the best recipe in the world?
1 pound sweet Italian sausage3/4 pound lean ground beef1/2 cup minced onion2 cloves garlic, crushed1 (28 ounce) can crushed tomatoes2 (6 ounce) cans tomato paste2 (6.5 ounce) cans canned tomato sauce1/2 cup water2 tablespoons white sugar1 1/2 teaspoons dried basil leaves1 teaspoon Italian seasoning1 tablespoon salt1/4 teaspoon ground black pepper4 tablespoons chopped fresh parsley12 lasagna noodles16 ounces ricotta cheese1 egg1/2 teaspoon salt3/4 pound mozzarella cheese, slicedIn a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.Preheat oven to 375 degrees F (190 degrees C).To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 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 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
What does the French term [1 c.a.c] mean in English?
I am translating French recipe into English and it's heck of a job since I have to rely on online interpreter. Full sentence: 1 c.a.c. de vanille en poudre In English, I believe it would be 1 c.a.c. of vanilla powder. But I'm having problem with that measurement!!! I know 1 c.a.s. is 1 Tbsp. Would c.a.c. be 1 tsp?
Frenc Help Please???
Une veste Des bottes Une Chemise Un chapeau . Normally if the word ends in "E" it's feminine. Thats just most words though some are different like "maison(house)", thats feminine :D [x]melanieinuyasha
Potent Cure Elixir Sims 3?
My Sim became a werewolf, and I don't want him to be! I heard you can use the Potent Cure Elixir to change him back, but when I go to Aleister's Elixirs and Sundries its not there. I have also tried testingcheatsenabled true and then holding ctrl and clicking on him and then Edit Sim in CAS, but that doesn't work! Where can I find this potion, because I don't want to go through the trouble of getting to the level and making it.
Why my ginger garlic paste turns green after refrigerating it ?
1. If fresh garlic is picked before it is fully mature and hasn't been properly dried, it can turn and iridescent blue or green color when in the presence of an acid- in this cas, the oils of the ginger. 2. A reaction between garlic's natural sulfur content and any copper in your water supply, or in the cooking utensils your are using (such as cast iron, tin, or aluminum) can sometimes change the color of garlic. 3. Garlic will also turn green (develop chlorophyll) if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 - 80° F to prevent greening. 4. Are you using table salt instead of kosher or canning salt? That can cause the garlic to turn blue or green. Table salt contains iodine, which discolors whatever you're pickling. Use kosher or pickling salt. Don't worry, greenish-blue color changes aren't harmful and your garlic is still safe to eat. (unless you see other signs of spoilage- mold, odor).... I mince a lot of ginger/garlic and make paste then freeze it right away. I thaw what I need right before using it.
What's the difference between roasting, baking and frying?
Roasting: Dry heat cooking of a meat or vegetable product in an oven. (usually with seasonings and a bit of oil or other “baste” for flavor) The end result is a browned outside and cooked interior that is moist and flavorful.Baking: The act of cooking in an oven with either still air or moving air (Convection baking) to take a batter or dough from a raw, uncooked grain blend state to a cooked product. The heat of the oven causes chemical reactions that lead to rising of the finished product , browning through the maillard process and coagulation of the proteins within the batter or dough to produce the finished baked good.Frying: a stove top process of cooking a food item in heated oil. Frying can range from Saute, hot fry pan with a touch of oil or butter and frequent movement of the food within the pan (Stir frying is the Asian form of Sauteing) to shallow fry, where there is about 1/4″ depth of oil like when making potato pancakes to deep fry where the food is cooked on a pot full of very hot oil so the fried product is submerged within the fat.
What are some good side dishes for a chicken casserole?
If there are vegetables in the chicken casserole, I wouldn’t serve a vegetable. A better side would be a simple salad since most chicken casseroles are dense and rich. Also, presentation demands a GREEN salad with a bland colored casserole.