lasagna

2 containers (15 ounces each) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
2 eggs
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
1 teaspoon Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon Black Pepper, Ground
1 jar (26 ounces) marinara or other pasta sauce
1/2 cup water
9 uncooked lasagna noodles
1/4 cup grated Parmesan cheese

Directions

15 mins
Prep time
1 hr 
Cook time

Preheat oven to 350°F. 

Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, garlic powder, Italian seasoning, parsley, salt and pepper in large bowl until well blended. 

Pour marinara sauce into medium bowl. Pour water into empty jar; cover and shake well. Add to marinara sauce; mix well.
Spread about 1 cup of the sauce on the bottom of 13x9-inch baking dish. 

Top with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce, noodles and cheese layer once. 

Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. 

Cover with foil.


Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional marinara sauce, if desired.

Cooking tip

Substitution Tip: Prepare as directed, using 1 tablespoon  Crushed Garlic made from Fresh Garlic in place of the Garlic Powder.

Make Ahead:   Prepare lasagna a day ahead as directed up to Step 2. Refrigerate until ready to bake.  Remove from refrigerator. Let stand at room temperature while preheating oven.  Bake as directed.

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Crunchy Bacon Cheeseburger Recipe

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LOOSE MEAT SANDWICH

1 lb ground beef round or 1 lb ground sirloin

1 tablespoon fat like lard or Crisco (if meat is round or sirloin) 

Salt & Pepper to taste

1 small Onion, chopped fine

water to cover

sliced dill pickles


Using a cast iron skillet with lard/crisco brown meat 

& onions till done, drain off 

grease if any and return to skillet.

Break ground beef up in skillet into small crumbles 

using the back of a wooden 

spoon.

Add 1 Tbsp Yellow Mustard, 1 Tbsp White Vinegar 

and 1 Tbsp Sugar and just 

enough water to barely cover meat in the pan.

Cook, at a simmer, till water is all cooked out-

between 15-20 minutes.

Heat your hamburger buns-they're traditionally 

steamed for loose meats.

When buns are warm, put yellow mustard on them 

and add some dill pickle 

slices

NOTE: *If you start changing this recipe and using 

things like olive oil for the 

fat 

and Dijon or honey mustard for the yellow mustard, 

And don't add any liquid 

smoke or Worcestershire sauce, you will not get the 

traditional yummy taste of 

a loose meat sandwich.

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Justin Wilson Cajun Meat and Potatoes

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Greek inspired burger

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Easy Mexican Casserole

Easy Mexican Casserole
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa

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Homemade Salisbury Steak Recipe

Homemade Salisbury Steak
1 pound of Ground Round Beef or a lean grade
1 teaspoon of Black Pepper
1 teaspoon of Salt
1 teaspoon of onion Powder
1 teaspoon of Worcestershire Sauce
1 whole Egg
1/4 cup of dry Bread Crumbs
2 Tablespoons of Butter
1/2 large Onion, sliced or diced I like the appearance
better and gives more flavor as it's smaller and cooks up quicker which adds more flavor to gravy
2 Tablespoons of flour
13 oz beef broth
In a mixing bowl, combine the Beef, Black Pepper, Salt, onion Powder, Worcestershire Sauce, Bread Crumbs and one whole Egg. Stir mixture together well.
Shape into 4 equal sized oblong patties.
Heat a skillet over medium heat for about a minute, and then add Butter.
Place meat patties in skillet and brown on both sides for about 4-5 minutes 
each. Remove from skillet and set aside.
Add the sliced Onion into the skillet, right on top of the browned bits.
Reduce the heat and cook the onions on medium-low heat until the onions turn translucent and brown. Don't rush this step. Cook the onions low and slow for about 15 minutes.
Sprinkle 2 Tablespoons of flour over the onions. Stir. Let cook and brown for about 2 minutes.
Add beef broth. Stir well. Raise the heat back up to about medium.
Add 1 teaspoons of Worcestershire flavor gravy & gives a good rich brown color to gravy. Stir Well heat to simmering , place in oven for 30 t0 40 mins on 325 to 350 serve really good.
Optional bay leaves however many you like , and I also add chopped parsley for color and flavor

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Crockpot Curried Sausages

Curried Sausages Recipe

1 tablespoon of cooking oil
1 onion, diced
4 cloves of garlic, crushed
8 Pork or Beef Italian sausages, quartered
2 tablespoons of curry powder
2 tablespoons of smoked paprika
2 tablespoons of flour
1 tablespoon of Worcestershire sauce
1 can of diced tomatoes
1 glass of water, more or less
1 pinch ea. Dried/fresh herbs,  oregano and fresh rosemary
Salt and pepper

Sauté the onion in the oil until softened, add the garlic and sausages and cook until browned abit. Add the curry powder, paprika, herbs and flour, cook for a minute or two. Add the Worcestershire sauce, tomatoes and water and bring to the boil. Season well. Transfer to the slow cooker and cook on low for 4-8 hours (I did 8 hours because I was out of the house, but 4 hours is plenty).

I added vegetables - carrot, celery and zucchini when I added everything into the crockpot and it cooked down well. 1/2 pound of frozen spinach and half a cup of frozen peas in the final 20mins (while the mashed potatoes was in progress).

**This would go well with rice, pasta or mashed potatoes. Add as many or as little vegetables as you like

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Pork Shepherd's Pie with Apple Cider

It freezes well, reheats well and is full of flavor.

Ingredients:
2 tablespoons of cooking oil
1 brown onion, diced
3 cloves of garlic, crushed
1 tablespoon of crushed ginger
1/2 a teaspoon of oregano
1/2 teaspoon of pork mince
2 tablespoons of plain flour
1 tablespoon of soy sauce
1 bottle of regular apple cider
1 cup of chicken stock
1/8th of a cabbage, chopped
1 granny smith apple skin on, cored and diced
Plenty of salt and pepper

2 pounds of royal blue potatoes, peeled and diced
1 stick of butter
1 teaspoon of Dijon mustard
1/2 cup of milk or cream
Plenty of salt and pepper

Method:
Sauté the onion in the oil. Add the garlic, ginger and pork mince then brown. Add the flour and cook out for 2 minutes. Add the soy, cider, oregano, stock, cabbage, apple and bring to the boil. Season well and allow to simmer for 30 minutes until the sauce is thick and the vegetable and fruit has softened. Transfer into a deep casserole dish.
Boil the potatoes until soft, drain well and mash with the milk, butter, mustard and seasoning. Spoon over the top of the pork mixture.

At this stage you can bake it until a bit browned, refrigerate it for several days until reheating in the oven or freeze it for up to 3 months before thawing and reheating in the oven.

**The addition of ginger goes so beautifully in this dish with the apple and pork. The Dijon mustard makes for a flavoursome mashed potatoes. Herbs such as parsley or chives would suit well either in the pork or potato.**

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Homemade Meat Lovers Pizza

Ingredients



Dough

    2 1/4 teaspoons active dry yeast
    1/2 teaspoon brown sugar
    1 1/2 cups warm water (110 degrees F/45 degrees C)
    1 teaspoon salt
    2 tablespoons olive oil
    3 1/3 cups all-purpose flour
    1 Tablespoon Italian Seasoning
    1 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/2 cup grated Parmesan cheese
    Dried oregano

Sauce

    1 cup prepared marinara, or spaghetti sauce
  
Toppings
  
    Pepperoni
    Italian sausage cooked and crumbled
    Bacon


    Ham
    Ground beef cooked and crumbled
    Mozzarella Cheese 2 cups

Directions

    In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

    Stir the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

    Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled in size,  this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Spread sauce over the dough leaving a half inch ring around the outside. Add all toppings except for the pepperoni. Cover with cheese and layer pepperoni on top. Sprinkle with dried oregano.

    Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

    Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. Remove pizza from oven and allow cool for a few minutes before slicing. Serve hot and enjoy.

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