Saute onion, garlic and meat in pan, stirring frequently until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half of parsley; mix well.
Add tomatoes, tomato paste, and ½ cup water mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick 1 ½ hours. In a kettle bring 3 quarts of water and l tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil uncovered and stirring occasionally about 10 minutes. Drain in colander. Preheat oven to 3750. In a medium bowl, combine ricotta, egg, remaining parsley, and salt; mix well. In bottom of 13 x 9 x 2 inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna, lengthwise and overlapping, to cover. Spread with half of the ricotta mixture, top with third of mozzarella. Spoon I ½ sauce over cheese; sprinkle with ¼ Parmesan. Repeat layering, starting with 6 lasagna and ending with 1 1/2 cups sauce sprinkled with parmesan. Spread with remaining sauce; top with rest of mozzarella and parmesan. Cover with foil, tucking around edge. Bake 25 minutes· remove foil· bake uncovered 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
In a large frying pan melt the butter and add oil and heat on low add the Brussel sprouts to the melted butter and oil and coat the sprouts. Add instant onion add Cayenne pepper to the mixture and simmer for 10 minutes then add ¼ cup of water then they will get a little brown and crunchy add salt and then Hoisin Sauce coat the Brussel Sprouts and cook for 1 minute on low.
In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel.
Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls.
You can freeze the soup, as well, just make sure it is completely cool before freezing.
Serving size, 1 1/4 cups, is 76 calories
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
1. Boil bone marrow bones and beef shank in a pressure cooker for about 1-1/2 hours or less with a pressure cooker (until the meat is tender and bone marrow is no longer red)
2. Skim off the scum as it floats toward the top. Carefully take out the bones and meat with a wide strainer spoon.
3. Strain the broth for a clearer soup base. Some would discard the broth and start over with fresh water and add beef flavoring. Combine the strained broth with the bones and beef in a deep skillet and add onion, garlic, and peppercorns.
4. Bring back to a boil and skim off excess fat as it accumulates, however, leave some for the flavor.
5. Reduce heat to low. Add corn cobs and chayote. Simmer until corn is done and chayote is tender.
6. Add salt/pepper/fish sauce to taste. 7. Add the bok choy and napa cabbage last to keep it bright green but cooked enough for serving. 8. Serve over hot rice.
Preheat oven to 425°
Combine dry ingredients in large mixing bowl. In a small bowl, combine eggs and oil. Stir strawberries into egg mixture. Blend in flour mixture until thoroughly combined, but do not over beat. Spoon into greased muffin tins until nearly full.
Bake at 425° for 5 minutes then reduce heat to 350° and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
In a large Bowl add Italian Sausage and Ground Beef use fork and chop meat mixture, add spices, mid then add egg and mix thoroughly, then add dry bread crumbs mix until mixture seems a little dry not wet. Then take an break up meat into small pieces about size of grape and then roll into meatballs with your hands.
Heat up skillet and lightly brown meat.
Use large soup pot turn on medium heat and add Virgin Olive Oil heat and then add minced garlic until it sizzles. Add 2 quarts of chicken stock and let boil on medium heat. Add Meat balls stir let cook for minute and then and chopped spinach. Pour eggs in a ribbon swirl let egg mixture cook for few seconds then take fork go back and forth separates egg . Let mixture simmer on stove. Chop up chicken in small pieces then push down on chicken separate until it looks like splinters then add to soup mixture. Then stir let cook for one minute. Spoon into individual bowls and add Parmesan Cheese.