food magazine

HOMEMADE DELISH ITALIAN JAPANESE DESSERT

CONTTAEBLNETOFS 01 SPAGETTI 02 PIZZA 03 NACHOS 04 SUSHI 05 CHOCOLATE LASAGNA 06 PANNA COTTA

IN G RED IEN TS 1 lb . sp ag h e tti 1 lb . g ro u n d b e e f 1/3 c. b re ad cru m b s 1 /4 c . fi n e ly c h o p p e d p arsle y 1/4 c. fre sh ly g rate d Parm e san , p lu s m o re fo r servin g 1 larg e e g g 2 g arlic clo ve s, m in ce d K o sh e r salt 1/2 tsp . re d p e p p e r fl a k e s 2 t b s p . e x tra -v irg in o liv e o il 1 /2 c . o n io n , fi n e ly chopped 1 (2 8 -o z .) c a n c ru sh e d tom atoes 1 b ay le af Fre sh ly g ro u n d b lack pepper D IREC TIO N S In a larg e p o t o f salte d b o ilin g w a- te r, co o k p asta u n til al d e n te . D rain . In a larg e b o w l, co m b in e b e e f w ith b re ad cru m b s, p arsle y, Parm e san , e g g , g arlic, 1 te a- s p o o n s a lt , a n d re d p e p p e r fl a k e s . M ix u n - til ju st co m b in e d th e n fo rm in to 16 b alls. In a larg e p o t o ve r m e d iu m h e at, h e at o il. A d d m e atb alls an d co o k , tu rn in g o cca- sio n ally, u n til b ro w n e d o n all sid e s, ab o u t 10 m in u te s. Tran sfe r m e atb alls to a p late. A d d o n io n to p o t an d co o k u n til so ft, 5 m in u te s. A d d cru sh e d to m ato e s an d b ay le af. Se aso n w ith salt an d p e p p e r an d b rin g to a sim m e r. R e tu rn m e atb alls to p o t an d co ve r. Sim m e r u n til sau ce h as th icke n e d , 8 to 10 m in u te s. Se rve p asta w ith a h e alth y sco o p o f m e atb alls an d sau ce. To p w ith Parm e san b e fo re se rvin g .

IN G RED IEN TS 1 p a c k a g e (1 /4 o u n c e ) active d ry yeast 1 teaspoon sugar 1 -1 /4 c u p s w a rm w a te r (1 1 0 ° to 1 1 5 °) 1/4 cu p can o la o il 1 te asp o o n salt D IREC TIO N S 3 -1 /2 to 4 c u p s a ll-p u r- In la rg e b o w l, d is s o lv e y e a s t a n d s u g a r in w a - p o s e fl o u r te r; le t stan d fo r 5 m in u te s. A d d o il an d salt. Stir 1 /2 p o u n d g ro u n d b e e f in fl o u r, 1 c u p a t a t im e , u n t il a s o f t d o u g h fo r m s . 1 s m a ll o n io n , c h o p p e d T u r n o n t o a fl o u re d s u r fa c e ; k n e a d u n t il s m o o t h a n d e la s t ic , 2 -3 1 c a n (1 5 o u n c e s) to m a to m in u te s. P la c e in a g re a se d b o w l, tu rn in g o n c e to g re a se th e sauce to p . C o ve r an d le t rise in a w arm p lace u n til d o u b le d , ab o u t 45 3 te asp o o n s d rie d o re g a- m in u te s. M e an w h ile, co o k b e e f an d o n io n o ve r m e d iu m h e at n o u n til b e e f is n o lo n g e r p in k, b re ak in g m e at in to cru m b le s; d rain . 1 te asp o o n d rie d b asil Pu n ch d o w n d o u g h ; d ivid e in h alf. Pre ss e ach h alf 1 m e d iu m g re e n p e p p e r, in to a g re a s e d 1 2 -in . p iz z a p a n . C o m b in e th e to m a - d ice d to sau ce, o re g an o an d b asil; sp re ad o ve r e ach cru st. 2 cu p s sh re d d e d p art- To p w ith b e e f m ixtu re, g re e n p e p p e r an d ch e e se. s k im m o z z a re lla c h e e s e B a k e a t 4 0 0 ° fo r 2 5 -3 0 m in u te s o r u n til c ru s t is lig h tly b ro w n e d .



D IREC TIO N S IN G RED IEN TS Pre h e at o ve n to 425 an d lin e a larg e b ak in g FOR THE NACHOS sh e e t w ith fo il. In a larg e sk ille t o ve r m e d iu m 1 tb s p . e x tra -v irg in o liv e o il h e at, h e at o il. A d d o n io n an d co o k u n til so ft, 5 1 larg e o n io n , ch o p p e d m in u tes, th en ad d g ro u n d b eef an d co o k u n - 1 lb . g ro u n d b e e f til n o lo n g e r p in k , 6 m in u te s m o re. D rain fat. 2 g arlic clo ve s, m in ce d A d d g arlic an d taco se aso n in g an d se aso n w ith 1 tb sp . taco se aso n in g salt. C o o k u n til m e at is w e ll b ro w n e d an d slig h t- ko sh e r salt ly crisp y, 5 m in u te s m o re. A d d re frie d b e an s 1 (1 5 -o z .) c a n re frie d b e a n s an d w ate r to sk ille t an d stir u n til co m b in e d . 1/4 c. w ate r A d d h a lf th e to r tilla c h ip s a n d to p w ith b e e f-b e a n 1 larg e b ag to rtilla ch ip s m ix tu re, h alf th e ch e e se, h alf th e b lack b e an s, an d 2 c. shredded cheddar h alf th e p ic k le d jalap e ñ o s. R e p e at o n e m o re laye r. 2 c. Sh red d ed M o n terey jack B ake u n til ch e e se is m e lty, 15 m in u te s. 1 (1 5 -o z .) c a n b la c k b e a n s, Scatter w ith to m ato, avo cad o, g ree n o n - d rain e d io n s, an d cilan tro . D rizzle w ith so u r cre am 1/2 c. p ick le d jalap e ñ o s an d h o t sau ce an d se rve im m e d iate ly. F O R TO PPIN G 1 larg e to m ato , d ice d 1 avo cad o, d ice d 1/4 c. th in ly slice d g re e n o n io n s 1 /4 c . fre sh c ila n tro le a v e s (o p - tio n al) So u r cre am , fo r d rizzlin g H o t sau ce, fo r d rizzlin g

IN G RED IEN TS 100g su sh i rice 1 sheet nori seaweed 2 tb sp su sh i vin eg ar soy sauce w asab i su sh i g in g er ro asted w h ite sesam e se e d s (o p tio n a l) p o s s ib le fi llin g s tu n a – sash im i g rad e, raw salm o n – sash im i g rad e, raw avocado cucum ber crab sticks can n e d tu n a m ixe d w ith m ayo p raw n s SUSHI D IREC TIO N S To m ake su sh i rice, Jap an e se w h ite rice is m ixe d w ith a sp e c ial su sh i rice v in e g ar. O n ce yo u h ave yo u rsu sh irice p re p are d ,yo u w illn e e d to b e g in b y layin g o u t a p re p aratio n are a w ith yo u r m ak isu ro llin g m at. Place a sh e e t o r n o ri o n th e m at an d co v- e r tw o th ird s o f o n e sid e o f yo u r n o ri se aw e ed w ith yo u r su sh i rice ap p ro xim ate ly 1cm h ig h . A d d yo u r in g re d ie n ts in a lin e o n to p o f th e rice in th e ce n tre. Yo u can ch o o se any co m b in atio n o f in - g re d ie n ts th at co m p lim e n t e ac h o th e r w e ll. W e w e n t fo r salm o n , salad an d m ayo n n aise fo r th is o n e. N o w fo r th e fu n b it. U sin g th e w o o d e n ro llin g m at, start ro ll- in g u p th e in g re d ie n ts aw ay fro m yo u ,w h ile ke e p in g th e ro ll tig h t. T h e m o istu re fro m th e rice w ill h e lp it stic k to g e th e r. Yo u c a n th e n c u t y o u r ro ll in to 6 -8 p ie c e s a n d s e r v e w ith s o m e so y sau ce,w asab i,su sh i g in g e r an d cu p o f se n ch a g re e n te a.

IN G RED IEN TS D IREC TIO N S 1 p a c k a g e re g u la r O re o c o o k ie s (N o t Be g in b y cru sh in g 36 O re o co o kie s. I u se d D o u b le S t u ff ) – a b o u t 3 6 c o o k ie s m y fo o d p ro ce sso r fo r th is, b u t yo u co u ld 6 Tab le sp o o n b u tte r, m e lte d also p lace th e m in a larg e zip lo ck b ag an d 8 ounce p ackage cream cheese, soft- cru sh th e m w ith a ro llin g p in . W h e n th e O re - ened o s h a v e t u r n e d in t o fi n e c r u m b s , y o u a re d o n e . 1/4 cu p g ran u late d su g ar Tran sfe r th e O re o c ru m b s to a larg e b o w l. Stir in 6 2 Tab le sp o o n s co ld m ilk tab le sp o o n s m e lte d b u tte r an d u se a fo rk to in co r- 12 o u n ce tu b C o o l W h ip , d ivid e d p o rate th e b u tte r in to th e co o kie cru m b s. W h e n 2 o f th e 3 .9 o u n c e p a c k a g e s C h o c o la te th e b u tte r is d istrib u te d , tran sfe r th e m ixtu re to In stan t Pu d d in g a 9 x 13 in ch b akin g d ish . Pre ss th e cru m b s in to 3 1/4 cu p s co ld m ilk th e b o tto m o f th e p an . Place th e p an in th e re frig - 1 1/2 cu p s m in i ch o co late ch ip s e rato r w h ile yo u w o rk o n th e ad d itio n al laye rs. M ix th e cre am ch e e se w ith a m ixe r u n til lig h t a n d fl u ff y . A d d in 2 T a b le s p o o n s o f m ilk , a n d su g ar, an d m ix w e ll. Stir in 1 an d 1/4 c u p s C o o l W h ip . Sp re ad th is m ixtu re o ve r th e cru st. In a b o w l, co m b in e c h o co late in stan t p u d - d in g w ith 3 an d 1/4 cu p s co ld m ilk . W h isk fo r seve ral m in u te s u n til th e p u d d in g starts to th icke n . U se a sp atu la to sp re ad th e m ix- tu re o ve r th e p re v io u s c re am c h e e se laye r. A llo w th e d e sse rt to re st fo r ab o u t 5 m in - u t e s s o t h a t t h e p u d d in g c a n fi r m u p fu r t h e r.

PANNA COTTA D IREC TIO N S In g red ien ts fo r Pan n a C o tta: O ff t h e h e a t , p la c e 1 c u p m ilk in a m e - 1 cu p w h o le m ilk d iu m sau ce p an an d sp rin k le th e to p 2 1 /2 t s p u n fl a v o re d g e la t in , (1 p a c k e t K n o x w ith 1 p a c k e t g e la tin . L e t s ta n d 3 -5 g e latin ) m in o r u n til g e latin is so fte n e d . Place 2 cu p s h e av y w h ip p in g cre am p an o ve r m e d iu m /lo w h e at an d stir 1/2 cu p + 1 Tb sp g ran u late d su g ar u n til g e latin d isso lve s an d m ix tu re is p in ch salt s te a m in g , a b o u t 4 -5 m in (d o n o t b o il). 1 tsp van illa e x trac t A d d 2 cu p s h e av y w h ip p in g cre am , 1/2 1 cup sour cream c u p + 1 T b sp su g ar, 1 tsp v an illa an d a p in ch o f salt. C o n tin u e stirrin g ab o u t In g red ien ts fo r Berry Sau ce: 5 m in u n til su g ar is fu lly d isso lve d an d 2 c u p s b e rrie s, d iv id e d (I u se d 1 c u p ra sp b e rrie s m ix tu re is ste a m in g (d o n o t b o il). R e - an d 1 cu p q u arte re d o r h alve d straw b e rrie s) m o ve fro m h e at an d le t co o l 5 m in u te s. 3 Tb sp g ran u late d su g ar Place so u r cre am in a m e d iu m b o w l 1/2 Tb sp le m o n ju ice w ith a p o u rin g lip . W h isk in g co n stan t- ly, g rad u ally ad d w arm cre am . O n ce th e m ix tu re is co m p le te ly sm o o th , d ivid e it in to 6 w in e g lasse s o r 8 ram e k in s. R e - frig e rate u n til fu lly se t; 4 to 6 h o u rs. H ow to M ake Berry Sauce: In a sm all sau ce p an , co m b in e 1 cu p b e rrie s, 1/2 Tb sp le m o n ju ice an d 3 T b sp su g ar. B rin g to a lo w b o il a n d c o o k 4 -5 m in o r u n til s y ru p y. Stir in re m ain in g 1 cu p o f fre sh b e rrie s an d re m o ve fro m h e at. W h e n syru p is at ro o m te m p o r ju st b are ly w arm , sp o o n it o ve r th e to p o f ch ille d p an n a co ttas.

HOMEMADE DELISH ITALIAN JAPANESE DESSERT