Recipe: Lasagna
A few nice recipes images I found:
Recipe: Lasagna
Image by Smaku
Lasagna. With so many variations on this great pasta dish, who’s to say which one is better than the other? This recipe is a combination of the one found on the box of a pack of Barilla Lasagne sheets, and self improvisation for the tomato sauce. i.e. I used a jar of pre-made sauce instead of making it from scratch. This recipe works well as the base of a meat lasagna. Fiddle with it yourself to make your lasagna that suits your own taste.
Ingredients
10 Sheets of Lasagne
450g minced meat
200g cherry tomatoes
100g mushrooms
75g peppers (any colour, doesn’t matter too much)
50g butter
50g onions, diced finely
50g grated parmesan cheese
1 clove of garlic, finely chopped
15g bay leaves, finely chopped
Glass of white wine, coffee (both optional)
Bechamel sauce
1 litre of milk
45g butter
45g flour
15g nutmeg
Recipe
1) In a large skillet, brown the onions in oil [2] along with your garlic. Add your meat to the mixture [3] and cook for another 5 minutes. Once meat is almost fully cooked, season this mixture to taste with some added goods. I added about 3 tablespoons of freshly brewed coffee [4] to the above but didn’t make too much of a noticable impression. Next time I’ll add more. 1 glass of white wine was also added [5]. Cook until wine has fully evaporated.
2) Add mushrooms and enough tomato sauce to make the sauce fairly liquid [6]. Mix thoroughly [7]. Add your peppers [12] and extra tomatoes [13] to the tomato sauce and mix again. Add bay leaves to mixture. Set aside on low heat.
3) Make the Bechamel sauce in another pot [8].
4) Grease the edges of an oven dish. Line the bottom with a layer of bechamel sauce [14]. Piece two sheets of lasagne on top. Then add a layer of the meat sauce. Add another layer of bechamel sauce, and sprinkle some parmesan cheese on top. Repeat for enough layers to fill the oven dish [15].
5) Bake in oven for 20 minutes at 200C [16].
Bechamel Sauce
1) In a pot, bring milk to a boil [8]. In another pot, melt the butter [9]. Add flour and pour in the hot milk. Be sure to whisk immediately so as not to form any clumps of flour. When mixture boils, remove from heat and add nutmeg and salt to taste [11].
Sidenote: This recipe called for using the no-cooking lasagne sheets, which rely on the moisture from the bechamel and tomato sauces. If your sauces are not liquid enough, the layers of lasagne sheets may still be hard after baking. Use sheets of lasagne that you boil beforehand if you want to ensure a good lasagna.
My Design Recipe
Image by Cooky Yoon
My design recipe / by cooky YOON
I am a designer who thinks ideas more than foods as well as wants balanced ideas. When a person feels hungry, they thinks and wants food but Design is more important for me than foods. I constantly think ideas and Design; also, I pursue and crave for something new anytime or anywhere. These thoughts express my passion. I would like to be a steadily changing designer with positive attitude by satisfying my passion with new ideas, assimilating them and then embracing fresh ideas again.
Recipe Flowchart
A few nice recipes images I found:
Recipe Flowchart
Image by chavelli
Last year I set out to improve my basic cooking skills. I’ve always been able to follow recipes, but often found myself frustrated with the format of most cookbooks. Recipes written in prose would leave me lost as I’d dash away to complete a task, and numbered steps were sometimes too simplistic to give me an accurate idea of what I was getting into (i.e. I could use some help with planning and multitasking).
I wanted to address the following problems:
Understanding the scope of the dish: being able to visualize the different pieces to the overall recipe and thus have an idea of how to plan my time.
Efficiency: I would often take longer to prepare dishes because as a beginner I didn’t know when I could multitask. I wanted to be able to convey idle time.
Simplicity: as much as I like well-written pieces, often I just wanted to ‘get things done’. I wanted something straight to the point but clear enough for someone with basic cooking skills and knowledge to execute.
My solution was to design a horizontal flowchart recipe. The x-axis represents time (not to any particular scale), and by using the starting point of each major step as the vessel for the task at hand, proceeding ‘actions’ and ‘ingredients’ are clearly marked and easily identified. Heat is unmistakable in red, darkening and lightening in accordance with the strength.
Bottom line is it allows me to—at a glance—see what ingredients and vessels I need, have an idea of how to plan my time (when to multitask), and follow along as I complete steps.
——————–
Coincidentally, GOOD Magazine featured a ‘Redesign A Recipe’ Project soon after I completed this so I submitted it for selection. You can see it highlighted as one of the top 22 shortlisted by the magazine. www.good.is/post/submission-redesign-the-recipe
Waffle Recipe (auf Deutsch)
Image by nlnnet
Waffle Recipe
Drink Recipes Here! Read Me! Woot! Woot! Photo sucks, but screw the photo!
A few nice recipes images I found:
Drink Recipes Here! Read Me! Woot! Woot! Photo sucks, but screw the photo!
Image by bloody marty mix
Wednesday, 10 September 2008.
Note: Both of these recipes call for fresh lime juice. Please consider squeezing actual limes. There really is a difference in flavor between real fresh limes and the fake stuff. There are lime/lemon squeezing tools available which make the task a snap. If you squeeze more than a couple of limes/lemons a year, it’s well worth the small investment to get one.
Lindemann’s Gingernut Tea (left)
4 parts ginger ale
3 parts macadamia nut liqueur (see substitution note below)
2 parts coconut rum
fresh lime juice (1/4 – 1/2 lime per serving, to taste)
Mix ingredients in a separate glass or container, then pour over crushed ice in a tall glass.
Do not skip the crushed ice. The ice smoothes and brightens the flavor, as well as keeping the drink from being too sweet or syrupy. If you have to use regular ice cubes, let the drink sit for awhile to let the ice melt a little, then stir and enjoy.
Note: It has been brought to my attention that the miracle of macadamia nut liqueur is not available in the UK (elsewhere, I don’t know). I mixed up a glass with hazelnut liqueur (which is available in the UK), and it is definitely different, but tasty in its own right. It has a bitter note to it, that makes the nut flavor stand out more, which might be just fine, depending on what you like. The macadamia, on the other hand, is extremely smooth, and blends right into the other flavors to create a refreshing iced tea taste. I would definitely not suggest using a sweet nut liqueur, like almond (Amaretto, etc.). I haven’t actually tried that, but I think almond would just make this overpoweringly sweet. You’d have to cut it with so much ginger ale and ice, that it would hardly qualify as a real drink.
Tropical Depression (right)
(by the pitcherful: about 4 – 5 tall glasses)
6 c. orange juice
1-1/2 c. passion fruit rum
1 c. coconut rum
1 c. red soda pop (Big Red, Faygo Red Pop, etc.)
fresh lime juice (1/4 – 1/2 lime per serving, to taste… there are 3 limes in the pitcher in the photo)
Mix ingredients and serve with ice (crushed or cubed).
When I make this by the glass, I just eyeball the amounts. The amounts listed above are exactly what I put in the pitcher in this photo, and it’s pretty much dead on.
This is, essentially, a faux hurricane, but without the cloying sweetness and artificiality of the mixes. Even the best of the mixes (say, Pat O’Briens) is full of dyes and nasty, syrupy gunk. This is light and fruity and yummy, and it won’t leave you feeling like you’ve been sucking on alcoholic sno-cones all day.
Recipe for Pure Ecstasy
Image by Thom Slattery
A recipe for an old college drink. Tasted like a milkshake… filled with alcohol. I think Kris was the documenter.
Nice Recipes photos
A few nice recipes images I found:
RECIPE: Decadent Guinness-Battered Fish and Chips
Image by VancityAllie
RECIPE: Decadent Guinness-Battered Fish and Chips
This photo from www.VancityAllie.com ‘s blog or you can follow her on Twitter at www.twitter.com/VancityAllie …
Kale and rice: recipe
Image by cizauskas
Recipe for kale and brown rice (without the pig fat).
RICE
1) Separate kale from stems. Chop leaves coarsely. (Save stems to make vegetable stock.) Rinse, drain, and set aside.
2) Rinse 1cup brown rice. Drain.
3) Heat 1 tsp oil in soup pot. Add rice when hot. Stir constantly until fragrant.
4) Add 1 cup vegetable stock, 1 1/2 cups water. Add 1 strip kombu. Bring to a boil.Cover, remove from heat. Let rest for 5 minutes.
5) Return to low heat, covered. Cook for 45 minutes or until all water/stock is absorbed. Remove and discard kombu (or save for vegetable stock). Fluff. Set aside.
KALE
1)Place chopped kale and 1 cup vegetable stock in soup pot. Bring to boi, reduce heat to simmer. Cook for 5-10 minutes, depending upon desired tenderness and color. (Can be done while rice is cooking to save time.)
2) Strain stock from kale. (Save the stock!)
3) Toss with 1/4 cup red beans, 1- 2 TBSP Balsalmic vinegar, and, to taste: hot sauce, sea salt, fresh cracked black pepper. Serve over the rice.
See full set of photos: here.
***************
Photo by Yours For Good Fermentables.com.
May be reprinted only for non-commercial purposes.
Commercial use requires permission, as per Creative Commons.
Nice Recipes photos
Check out these recipes images:
The recipe for the squash casserole
Image by shawnzrossi
(if you think it looks good – all cooks know the best recipes are the handwritten ones in locked-away notebooks!) 😉
Love recipe
Image by silver marquis
A recipe card, found in one of my grandmother’s old purses, written by my grandfather.
