A Non-Vegetarian Lasagna Recipe With Basil And Cheese (rajiv tiwari)

Ingredients For The Lasagna Sauce:

* 1 tablespoon olive oil
* ? pound chicken sausages, chopped
* ? cup chopped onion
* 1 ? large garlic cloves, chopped
* 1 teaspoons dried oregano
* 1/8 teaspoon dried crushed red pepper
* 1 can crushed tomatoes with added puree
* 1 can diced tomatoes with green pepper and onion with juices

Ingredients For The Lasagna Filling:

* ? cup fresh basil leaves
* 7 ? ounce plus ? cup ricotta cheese
* ? cups grated mozzarella cheese
* 1/3 cup grated Parmesan cheese
* ? large egg
* ? teaspoon salt
* Ground black pepper to taste

Ingredients For The Lasagna:

* 6 no-boil lasagna noodles
* 1 ? cups grated mozzarella cheese
* ? cup grated Parmesan cheese
* Nonstick olive oil spray

Directions For The Lasagna Sauce:

1. To make the lasagna sauce, heat the olive oil in heavy pot over a medium-high flame.

2. Add in sausages, onion, garlic, oregano and crushed red pepper and saut? them all together till the sausage is cooked through.

3. Add in crushed tomatoes and diced tomatoes with juices to ensure the lasagna sauce gets the adequate flavours.

4. Bring the lasagna sauce to boil and then reduce the flame, simmering for around 5 minutes to meld the flavours.

5. Add the salt and pepper according to your taste for seasoning and mix the lasagna sauce well.

6. Your lasagna sauce is ready to be used!

Directions For The Lasagna Filling:

1. Chop the basil leaves finely and add to a food processor bowl.

2. Add in the ricotta, mozzarella, Parmesan, egg, and salt and pepper to taste.

3. Blend in such a way that the mixture is combined thoroughly, but still a little chunky for the perfect lasagna filling.

Directions For The Lasagna:

1. Preheat the oven to 180? C.

2. Spread a thin layer of the lasagna sauce at the bottom of a lasagna baking dish. Arrange 2 of the lasagna noodles on sauce. Drop some of the filling over noodles and then spread evenly to cover. Sprinkle a good amount of the mozzarella cheese and Parmesan cheese.

3. Repeat the procedure of layering the lasagna sauce, noodles, filling and cheeses till the last layer is the remaining 2 noodles.

4. Put the remaining lasagna sauce on top of noodles. Sprinkle with remaining cheeses. Cover the lasagna dish with the foil making sure it doesn't touch the cheese or sauce.

5. Bake lasagna around 30-40 minutes.

6. Carefully uncover. Bake again till the noodles are tender, the lasagna sauce bubbles and edges of lasagna are golden brown, around 15-20 minutes.

7. Cool it for around 15 minutes before cutting serving.

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. The Lasagna Sauce, lasagna dish

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Ravioli Pasta Recipe With Basil Makes A Great Dish (rajiv tiwari)

Ingredients For Pasta Recipe:

* 4 cups wheat flour
* 4 large eggs

Ingredients For Filling Of Pasta Recipe:

* 2 ounces basil leaves, chopped
* 7 ounces Philadelphia cream cheese
* 2 tablespoons tomato paste
* 4 tablespoons fresh breadcrumbs
* 2 tablespoons olive oil
* Salt to taste
* Ground black pepper to taste
* 2 eggs, beaten

Ingredients To Serve Pasta Recipe:

* Olive oil
* Sea salt
* Basil leaves

Directions:

1. To make the pasta recipe, place the flour in a pile on the work surface and make a hole in the middle.

2. Whisk in the eggs gently and pour into the centre of the flour. Keep adding in more and more flour till the entire eggs and flour have mixed thoroughly.

3. Now use your hands and mix all the flour and eggs again, you have to ensure it's well mixed for a perfect pasta recipe.

4. Keep kneading will you have a very smooth consistency of dough. Your finger should be able to poke the dough and come out without anything stuck in it.

5. Cut the dough into 4 equal parts and roll it out nice and thin. Lay it down in layers with flour in the middle to the layers don't stick. It's very important to have the perfect pasta for the perfect pasta recipe.

6. To make the filling for the pasta recipe, combine the basil, cream cheese, tomato paste, breadcrumbs, olive oil, and salt and pepper in a bowl until it's a firm mixture.

7. Cut out the pasta into normal ravioli sized rectangles. They should be able to fit in the filling but not be so large that they don't soak in the flavours of the pasta recipe.

8. Brush half of the rectangles with the beaten egg wash and add a bit of filling into the middle of each.

9. Put all the remaining rectangles on top of these, covering and sealing each till all the air is pushed out and the filling is stuck in. You pasta for the pasta recipe is almost ready.

10. Bring a pot of water to a boil add the ravioli one by one when it's simmering. Once they rise to the surface, wait a minute and then drain them out.

11. Serve the ravioli with a sprinkle of olive oil, some sea salt and a few basil leaves.

12. Your pasta recipe is ready to be famished!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Pasta Recipe, flavours of the pasta

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Give your Recipes a Dash of Herbs - Chicken & Basil Stir Fry (India Network)

No one wants to eat bland food, but ladling on sauces and gravies just adds excess fat and calories to your diet. Fortunately, calorie-free herbs add flavor without all that extra baggage, and they're easy to use. Herbs are edible, fragrant plants that add flavor and nutrients to many types of foods. By playing with herbal variations in your recipes, you can get a completely different taste every time you cook. When choosing dried herbs, it's best to buy organic so you're sure the herbs have not been irradiated. When you're buying fresh herbs, whether at the grocery store or a farmers' market, be sure to get them as close as possible to the day you plan to use them.
Before cooking with fresh herbs, you'll need to wash them carefully. Rinse the herbs underneath running water, then place them on a paper towel or shake them off to dry. If you're cleaning large leaves like basil or a large bunch of parsley, place them in a bowl of cool water and swirl it around. Transfer the herbs to a clean bowl of water and continue to rinse until the water stays clear. Then dry them off and prepare them for cooking. Generally, you just want to use the leaves, not the stems, of the herb.

Different types of herbs can be used for different dishes.
* Oregano and basil for pasta dishes and sauces
* Rosemary and thyme for chicken and vegetable dishes
* Dill for cauliflower, cucumbers, and fish and fish sauces
* Parsley for fish, soups, vegetables, and tomato sauce
* Mint for salad, beverages, and desserts
* Marjoram for stews, soups, and eggs
* Cilantro for Mexican and Thai dishes

Chicken & Basil Stir Fry
* Prep Time 40 minutes

* Total Time 40 minutes
* Yield Serves 4

Ingredients

* 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
* 1 tablespoon cornstarch
* Coarse salt and ground pepper
* 6 teaspoons vegetable oil
* 1 small onion, halved and cut into 1/4-inch-thick wedges
* 2 bell peppers (red, yellow, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
* 6 garlic cloves, minced
* 2 tablespoons rice vinegar
* 2 tablespoons soy sauce
* 1 1/2 cups fresh basil leaves, larger leaves torn in half
* Cooked white rice, for serving (optional)

Directions

Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.

In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.

To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.

Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

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