PASTA COOKING VIDEO : FORT WORTH COOKING SCHOOL : COOKING MEASURE CONVERSION.
* 2 extra-large eggs (lightly beaten) * 15 ounces of ricotta cheese * 10 ounces of frozen spinach - defrost and squeeze dry * 3/4 cup of grated parmesan cheese - divided * 1 teaspoon of salt * 1/3 teaspoon of ground pepper * 1 teaspoon of oregano * 26 ounces of spaghetti sauce * 10 sheets of no-boil lasagna noodles * 1 pound of shredded mozzarella cheese - divided Preheat the oven to 400 degrees F. Ricotta Mixture: In a medium bowl combine eggs, ricotta cheese, spinach, 1/2 cup of the parmesan cheese, oregano, salt and pepper. Layer the ingredients in a 9 x 13 x 1 inch pan, in the following order: Layer one 3/4 cup of the Sauce 3 Sheets of pasta 3/4 cup of the Sauce 1/2 of Ricotta Mixture 1 and 1/3 cups of the Mozzarella Layer two 3 sheets of Pasta 3/4 cup of the Sauce 1/2 of Ricotta Mixture 1 and 1/3 cups of the Mozzarella Layer three 4 Sheets of pasta 3/4 cup of the Sauce 1 and 1/3 cups of the Mozzarella 1/4 cup Parmesan Cheese Bake for 30 minutes, until the sauce is bubbling. Let sit for 10-15 minutes before cutting.Cooking Dinner
A time-lapse video of me cooking dinner yesterday evening. A fairly simple meal - Pasta Bake, designed to use up whatever happens to be lurking around in the fridge at the time. Here's a quick synopsis: Gently fry chopped onions, garlic and chilli until soft. Add coarsely chopped vegetables (courgettes, red peppers, aubergine). Add chopped chorizo, and some sausages (skinned, and coarsely chopped). Add jar of passata, slug of red wine, salt and pepper, and leave to simmer for a good while. Cook pasta. Drain pasta. Mix pasta and sauce together and transfer to baking dish. Top with buffalo mozzarella and bake in the oven until the cheese has melted and the pasta has crisped up a little on top. Very tasty...
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