Spicy Vegetarian Lasagna

Ingredients

• 1 (16 ounce) package lasagna noodles
• 2 teaspoons olive oil
• 2/3 cup diced red bell pepper
• 2/3 cup diced orange bell pepper
• 2/3 cup diced yellow bell pepper
• 2/3 cup diced green bell pepper
• 1 small yellow onion, diced
• 2 (14.5 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 1/2 cups water
• 1 dash crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• 1 (15 ounce) container ricotta cheese
• 1 (8 ounce) package shredded mozzarella cheese
• 4 eggs
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano, crushed
• 1/4 cup grated Parmesan cheese (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
2. Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
3. Preheat oven to 375° F (190° C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
4. Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
5. Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

Beef with Broccoli

INGREDIENTS:

• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 pound sirloin beef tips, sliced against the grain 1/8 inch thick
• 3 tablespoons vegetable oil
• 10 ounces frozen broccoli florets, thawed
• 3 garlic cloves, chopped
• 3 tablespoons soy sauce
• 1/3 cup water 

Special equipment: a well-seasoned 14-inch flat-bottomed wok

(Optional) Rice, Fresh Cilantro Sprigs

INSTRUCTIONS:

1. Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.
2. Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. 
3. Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.
4. Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.
5. Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes

Turkey Meatloaf

INGREDIENTS:

• 1 1/2 cups finely chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon olive oil
• 1 medium carrot, cut into 1/8-inch dice
• 3/4 pound cremini mushrooms, trimmed and very finely chopped in a food processor
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons Worcestershire sauce
• 1/3 cup finely chopped fresh parsley
• 1/4 cup plus 1 tablespoon ketchup
• 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
• 1/3 cup 1% milk
• 1 whole large egg, lightly beaten
• 1 large egg white, lightly beaten
• 1 1/4 pound ground turkey (mix of dark and light meat)
• (Optional)roasted red pepper tomato sauce or ketchup

Special equipment: a meat thermometer or an instant-read thermometer

1. Preheat oven to 400°F.
2. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. 
3. Add carrot and cook, stirring, until softened, about 3 minutes. 
4. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms are evaporated and they are very tender, 10 to 15 minutes. 
5. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
6. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. 
7. Stir in egg and egg white, then add to vegetables. 
8. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist)
9. Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. 
10. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
11. Let meatloaf stand 5 minutes before serving.

Add KFC Gravy to all the food you have

INGREDIENTS:
           1 1/2 tablespoons shortening, melted
           3 tablespoons of Original Breading Flour
           2 tablespoons all purpose flour
           1 can Campbell’s Condensed Chicken Stock
           1 can water
 1. First we are going to make a roux (a cooked mixture of wheat flour and fat; butter) with the
     melted shortening and 1 1/2 tablespoon of breading flour.
 2. Cook this over low heat for 10 to 15 minutes or until the roux browns in color
     to resemble a nice milk chocolate color.
 3. Once the mixture turns brown remove it from the heat and add the remaining flour and
     slowly add the liquid(s) to incorporate it so no lumps
 4. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the
     mixture to thicken which would take about 3 to 5 minutes.

A Misunderstood Burger

The ARCH DELUXE™

SECRET SAUCE:
             1 tablespoon mayonnaise
             1/2 teaspoon Grey Poupon Specialty peppercorn mustard

INGREDIENTS:
             1 sesame seed hamburger bun (potato roll style with split crown)
             1/4 pound Topps beef patty
             1 slice American cheese
             1-2 tomato slices
             1-2 lettuce leaves, chopped
             1 Tablespoon ketchup
             1 Tablespoon chopped white onion
             McDonald's hamburger seasoning
COOKING: (Makes 1 Arch Deluxe®)
 1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This
     is the secret sauce. 2. Toast the face of each of the buns on a griddle as described in
     all other recipes.
 2. Pre-heat an electric grill to 400 degrees. (If cooking more than one: also pre-heat an
       electric grill for toasting the sesame seed buns)
 3. Lay the beef frozen patty on the grill, and after about 20 seconds, "sear" it. Sear a
     little harder and a little longer than with regular hamburgers.You should apply heavy
     pressure for 6-8 seconds.
 4. Sprinkle liberally with McD's Hamburger Seasoning.
 5. About 2½-3 minutes after searing, turn. Be careful not to tear the sear you just
     created. Add another dash Seasoning.
 6. Lay the crown of the bun facedown on an unused, clean portion of the grill. It will toast
     very quickly, so move it around in a circular motion to prevent burning.
 7. After about 30 seconds the bun will be toasted enough. Remove to dress, and lay the
     heel facedown to the same spot on the grill. (If cooking more than one, follow the bun 
       toasting instructions for the regular hamburger)
 8. Dress your BUN in the following order:
     On the crown (top bun)
             Special Sauce
             Ketchup
             Onions
             Lettuce
             Tomato
             Cheese
 9. Add the cooked beef patty then the toasted heel. 
ARCH DELUXE with BACON:
 1. Pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in
     half.
 2. Lay the halves side by side on top of the cheese before adding the meat. (Or just use 
       thick sliced bacon, adding a dash of pepper when cooking)

The BIG MAC™ How-to.

Special Sauce:
                   1/4 cup KRAFT Miracle Whip
                   1/4 cup mayonnaise
                   2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the
                   orange stuff)
                   1/2 Tablespoon HEINZ sweet relish
                   2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also
                   works)
                   1 teaspoon sugar
                   1 teaspoon dried, minced onion
                   1 teaspoon white vinegar
                   1 teaspoon ketchup
                   1/8 teaspoon salt
1. Mix everything very well in a small container.
2. Microwave 25 seconds, and stir well again.
3. Cover, and refrigerate at LEAST 1 hour before using. (to allow all of the flavors to 
    "meld") Makes nearly 1 cup (enough for about 8 Big Macs™).

COOKING your BIG MAC™:
INGREDIENTS: (this is a per sandwich recipe)
                    1 -regular sized sesame seed bun
                    1 -regular sized plain bun
                    2 -previously frozen regular beef patties
                    2 -tablespoons Big Mac sauce
                    2 -teaspoons reconstituted onions
                    1 -slice real American cheese
                    2 -hamburger pickle slices
                    1/4 Cup -shredded iceberg lettuce
COOKING:
     Discard the crown half of the regular bun, retaining the heel. (The cooking method for the 
       Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly
       different).
     In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra
     heel. (this will be your middle bun)
 1. Cook the two-all-beef-patties just like the regular burgers.
 2. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the
     heels. (toasted side)
 3. Then add 1/8 cup shredded lettuce to each.
 4. On the true bottom bun, place one thin slice of American cheese on top of the lettuce.
 5. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce.
 6. Toast the "crown" (top) of the bun also. When the meat patties are done, place them
     one at a time on both prepared buns. Stack the middle bun on top of the
     bottom bun, and put the crown on top.
 (For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed
  paper as follows):
 1. Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper
     up over the top. (It will resemble a tube with the burger in the center)
 2. Fold the two remaining ends underneath. Wrap snug, but don't squish it like the
     regular burgers.
 3. Let sit 5-8 minutes, allowing the flavors to "meld".
 4. Microwave, still wrapped, 15 seconds on high.
     ....Enjoy an AWESOME Big Mac® Sandwich!

What I'll be making in 4 hours - Egg McMuffin®

INGREDIENTS:

                          1 large grade A egg
                          1 english muffin
                          Butter, REAL butter
                          1 slice American cheese (real...not processed cheese food)
                          1 slice Canadian bacon
                          1 "12x12" sheet of wax paper
                          Non Stick Cooking Spray

SPECIAL TOOLS:
You need an egg ring. (Find one at you're favorite cooking specialty store.)

COOKING:
1. Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both
    sides face down on the griddle and applying pressure. This takes about 1 to 1.5
    minutes.
    (they should be medium brown) Set aside.
2. Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack
    the egg and pour into egg ring on the grill. Poke the yolk with a sharp instrument so
    it flows.
3. Butter both toasted halves of the english muffin liberally with melted butter. Put a
    slice of American cheese on the bottom half.
4. About 2 1/2 minutes after you started cooking the egg, the whites should firm up,
    and the yolk should still be a bit "liquidy". Carefully remove the ring, leaving the egg
    on the griddle. (you may have to "slice" around the edges if it sticks)
5. Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
6. After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it
    on the bottom half (cheesed half) of the english muffin.
7. Put the Canadian bacon on top, and cover with the top of the english muffin.
8. Wrap in pre-cut wax paper just like the hambugrer recipes. Let stand 5 minutes, then
    microwave 12 second on high, and eat.