Name of Dish Penne a la Vodka

Type: P

Ethnicity: Italian

Source: Mother(Joanne)

Contributor:Adriano Picerno

Quantities 1/4 12311 2 – 28(oz)1/4 1/4 4541

Units cupsmallsmallsmallTbsptspozcupcupgcup

IngredientsExtra Virgin Olive OilDiced onionChopped garlic clovesFresh basil leavesSaltBlack pepperCanned ground plum tomatoesVodka (any brand) 35% creamBarilla Penne Rigatte ( packaged) Freshly grated parmesan cheese

Directions: 1. Brown the garlic and onion in the ¼ cup extra virgin olive oil. Use medium sized sauce pan. 2. Add in the salt, pepper, basil leaves, and two cans of plum tomatoes into the pan. Cook for 30 minutes on low heat and stir frequently. 3. Add in vodka and cream and stir into sauce. Cook for further ten minutes with sauce. 4. Boil the penne in boiling salted water for 15 minutes or according to desired tenderness (al dente). When cooked, drain pasta and pour into bowl, add in the tomatoe sauce, as well as 1 cup of freshly grated parmesan cheese. 5. Stir all together and serve! Enjoy!

  Name of DishVietnameseVegetarian Stir-fried Noodles

Type:Stir-fried Noodles.

Ethnicity: Vietnamese

Source: The lovely mother.

Contributor: Thanh Huynh050655646

Quantities Units Ingredients1121141

1

1 tsp1 tsp1 tsp1 tsp2 Tbsp

bag of fresh (not dried) chow-mein noodles (4 servings)carrot heads of celery red pepperonion cloves of garlic bunch of parsley dark soy saucesugarsaltblack grounded peppervegetable oilbag of fried tofu (approximately 10-12 small sized tofu)

Pastas

1/22 tsp½ tsp½ tsp½ cup

Ingredients for saucelimesugarsaltsoy saucewater

Directions:

1. Boil noodles (up to 3 minutes) and set aside (mix noodles with oil to keep it from sticking).2. On medium to high heat, add 2 Tbsp of vegetable oil into wok or frying pan.3. Add 4 finely minced cloves of garlic into pan.4. Add in the chopped carrots first.5. Then, add in chopped onions, red peppers and celeries (mix for about 1 minute, we want the vegetables to remain crisp).6. Add 1 tsp of sugar and salt (taste and adjust accordingly).7. Add 1 tsp of dark soy sauce.8. Add in the noodles.9. Add in chopped fried tofu.10. Mix on low to medium heat.11. Garnish with chopped parsley.12. Serve with or without sauce, enjoy!

Directions for sauce:

1. With a bowl, add ½ tsp of salt.2. Add 2 tsp of sugar.3. Add ½ of a freshly squeezed lime.4. Add ½ a cup of boiled water.5. Mix evenly.

  Name of Dish: Lasagna

Type: Pasta

Ethnicity: Italian

Source: Ronis, M., & Goodbody, M. (2008).

Contributor: Amanda

Carmine's Family-Style Cookbook (p. 126-128). NY: St. Martin's Press.

Colagiacomo

Quantities Units Ingredients1 31/23 1188½ 2 ¼11-281138-102122561 1/2

lbtbsplargewholewholewholeoz.oz.cuptsptspoz.tsptsptsplargelargecuplbslargecupstbspcups

Lasagna noodlesOlive oilOnion, finely dicedCloves of garlic, mincedCarrot, peeled and choppedRib celery, peeled and choppedGround beefGround porkRed wineSaltGround black pepperCan chopped plum tomatoes, and juiceChopped, fresh rosemaryChopped, fresh oreganoChopped, fresh flat-leaf parsleyFresh basil leaves, slicedBay leavesBeef stockRicotta cheeseeggs, lightly beatenMarinara sauceGrated Romano cheeseShredded mozzarella cheese

Directions:

1. Prepare/Cook the noodles: In a large pot of salted boiling water set over high heat, cook lasagna noodles for 10-12 minutes or until they are tender. Stir the noodles once or twice during cooking to prevent sticking. Taste the noodles to make sure that they are done. They should not be hard in the centre. Drain and rinse the noodles under cool running water. While they are still in the colander, gently toss the noodles with 1 tablespoon of the olive oil. Place the noodles on a platter. The olive oil will keep them from sticking together.

2. Prepare/make the meat sauce: Heat a large saucepan on medium heat for about 2 minutes. Place 2 tablespoons of olive oil in the pan for about 1 minute, then add the onions and garlic. Cook them over low heat for about 4 minutes or until the onions soften. Take care not to let the garlic burn. Add the carrots and celery and cook, stirring, for about 4 minutes longer. Raise the heat to high, add the beef and pork, and cook for about 10 minutes, stirring to break up the meat and encourage even cooking, until the meat is browned without a trace of pink. Add the wine, a ¼ teaspoon of the salt, and a sprinkling of pepper. Reduce the heat to medium and cook the sauce for about 5 minutes or until the wine nearly evaporates. Add the tomatoes, rosemary, oregano, parsley, basil, and bay leaves, reduce the heat to medium-low, and stir for about 30 seconds. Add the broth and the remaining teaspoon of

salt, raise the heat again to high, and bring the sauce to a boil. Reduce the heat to medium-high so that the tomatoes and broth simmer and cook for about 30 minutes, adjusting the heat up or down to maintain the simmer, until the sauce reduces slightly and thickens a little. Set it aside to cool, remove and discard the bay leaves, and then refrigerate the sauce for at least 2 hours. The meat sauce cannot be hot when you assemble the lasagne. This can be done up to 3 days in advance, with the meat sauce cooled and refrigerated.

3. Prepare/make the ricotta filling: In a bowl, mix together the ricotta, eggs, parsley, salt and pepper. Set the filling aside or refrigerate it until you are ready to use it.

4. To Assemble the Lasagna: Preheat the oven to 400 degrees F. Spread about 1 cup of marinara sauce in the bottom of an 8 by 11 inch baking pan. Place 4 lasagne noodles over the sauce across the width of the pan so that they overlap the sides of the pan. Top the noodles with 2 ½ inch to 3 cups of the meat sauce and with the back of a spoon, spread the sauce over the noodles. Sprinkle it with 1 tablespoon of grated cheese. Place 3 noodles down the length of the pan so that they overlap each other slightly. Spread about 2 cups of the ricotta filling over the noodles, making sure the filling reaches the corners of the pan. Sprinkle about ¾ cup of the shredded mozzarella over the filling and top it with another tablespoon of grated cheese. Place 4 more noodles across the width of the pan, but cut the ends so that they noodles fit snugly in the pan. Top the noodles with 2 ½ to 3 cups of the meat sauce and, with the back of a spoon, spread the sauce over the noodles. Sprinkle it with 1 tablespoon of grated cheese. Place 3 more noodles down the length of the pan so that they overlap each other slightly. Spread about 2 cups of the ricotta filling over the noodles, making sure the filling reaches the corners of the pan. Sprinkle about ¾ cup of the shredded mozzarella over the cheese filling and top it with another tablespoon of grated cheese. Fold the noodles overlapping the sides of the pan up and over the top of the lasagne. Place 2 to 3 more noodles on top of these, and then cover the entire lasagne with 2 cups of marinara sauce, spreading it evenly over the top of the casserole. Sprinkle with the remaining grated cheese.

5. Bake the Lasagna: Bake the lasagna uncovered for about 1 hour or until heated through and the sauce is bubbling. The interior temperature should be about 150 degrees F, if you want to check it with an instant-read thermometer. Let the lasagna rest at room temperature for 1 to 1 ½ hours to give it time to settle and make it easy to slice. Serve the lasagne with the remaining marinara sauce at the table. Enjoy!

Name of Dish Nona’s Homemade Pasta

Type: Pasta

Ethnicity: Italian

Source: My Grandmother

Contributor: Amanda Dell’Aquila

Quantities Units Ingredients 2 cups (500 mL) all-purpose flour 3 eggs 1/4 tsp (1 mL) salt

Directions:

1. Pile flour on clean work surface in the shape of a mountain; make well in centre. 2. Add eggs and salt to well.

3. Beat eggs, using fork, with salt. Starting from the inside edge and working around well slowly mixing the flour into egg mixture until soft dough forms.

4. On a clean, lightly floured surface, knead dough for 10 minutes. (You are looking for a smooth and elastic dough consistency.)

5. Cover with plastic wrap and let rest for roughly 20 minutes.6. Cut dough into 4 pieces to make handling easier. Cover so dough does not dry out.7. On a lightly floured work surface roll out one of the pieces into 5-inch (12 cm) long

strip.8. Feed the dough through the rollers on the widest setting of pasta machine. 9. Repeat step 8 another four times. Make sure to flour the sheet lightly after each pass to

ensure nothing sticks.10. Set the pasta machine to next narrowest setting.11. Feed dough through machine four times.12. Repeat steps 10 to 11 until desired thickness of pasta is achieved.13. Repeat with remaining dough.14. Lay pasta to dry for 15 to 20 minutes.15. Cut pasta into desired shapes (either with cutting machine setting on pasta roller, by hand

or with a ravioli cutter).16. Cook pasta in boiling salted water for 7 minutes or until al dente. *Fresh pasta takes less

time then dried. Watch carefully to ensure that you do not over cook.*

***Pasta can be made ahead of time. Just cover with plastic wrap to seal in some of its moisture and let stand at room temperature for up to an hour. You can also refrigerate up to two days or put in freezer for up to two months.

Enjoy with your favourite tomato sauce and cheese!

Name of Dish:Lasagna

Type:Pasta

Ethnicity: Italian

Source: Mother

Contributor: Amanda Furgiuele

Quantities Units Ingredients½11tttttt

2-321

63

LbTbspClove

PkgsCupsCup

Piecesoz

Minced pork Sunflower oilGarlicSaltParsleyGround black pepperLasanga pasta sheetsGrated mozzarella cheeseGrated parmesan cheeseCrumbled boiled eggsCured sausage slicedHomemade tomato sauce

32Directions:1. In a large pot, begin by browning minced pork meat with oil and garlic.2. Once meat is browned, add tomato sauce.3. Add in your salt, pepper and parsley all to taste.4. Boil 6 eggs and leave to the side until you are ready to prepare the lasanga.5. Grate your mozzarella and parmesan cheese.6. Slice cured sausage.7. De-shell eggs and crumble into small pieces.8. Boil pasta sheets until “al dente” not fully cooked but cooked halfway.9. Preheat oven to 400o.10. In a large rectangular baking pan begin by covering the bottom with a layer of sauce to avoid burning.11. Continue with pasta, more sauce, both cheeses, eggs, and sliced sausage.12. Continue this process until you’ve reached the top rim of the pan.13. Finish with a thick layer of mozzarella cheese and place in oven with foil cover for approximately 1 hour, depending on oven, or until a crispy edge has formed around the edges of the pan and top layer of cheese is melted.14. For last 10 minutes of baking remove foil to eliminate any water at the top and allow top layer to become crispy.15. Let cool, cut and serve.

  Name of DishLasagna

Type:P

Ethnicity: Italian

Source: My mother and New Cook Book by Jennifer Darling

Contributor: Amir Shariat Jaffari

Quantities Units Ingredients12 121111¼612¼6

ozcupsclovescancanTbsptsptspoz

ozcupsoz

ground beefchopped oniongarlic, minced14 ½ ounce can diced tomatoes, undrained8 ounce of tomato saucedried Italian seasoningfennel seedsblack pepperlasagna noodlesbeaten eggcream style cottage cheesegrated parmesan cheeseshredded mozzarella cheese

Directions:1. For the sauce, in a large saucepan cook beef, onion, and garlic until meat is brown, drain.

2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. 

3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside. 

4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside. 

5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top. 

6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving. 

8. Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving. 

Name of Dish Chicken Alfredo pasta

Type:Pasta

Ethnicity: Alfredo sauce was from Italy but the actual dish was created in America

Source: Aunt

Contributor: Ashley Aquino(500138968)

Quantities 24¼½¾

1

Unitslbstbspcup cupcupttlb

Ingredients boneless chicken breaststablespoons of oilbutterparmesan cheese, gratedheavy creamsalt and pepperfettucine

Directions: 1. heat vegetable oil in a 10 inch skillet2. cut chicken breast into small bite size pieces3. add salt and pepper4. fry on medium heat until cooked throughFor the sauce:5. melt butter in a pan separate from the skillet6. add cream and cheese as well as salt and pepper7. cook over low heat8. stir sauce thoroughly9. make sure not to boil10. cook fettucine in tall pan filling it approx. ¾ boiling water11. mix chicken and Alfredo sauce together12. drain the noodles13. put sauce and chicken over noodles

  Name of Dish Type: Ethnicity: Source: Contributor:

Butternut Squash Ravioli P Italian Canadian Living

Brenna Pett

Quantities Units Ingredients

½1½½¼¼2½3

212281½¼1½2

15

cuplbscuptsptsptspcupstsplarge

clovescuptbspoztsptsptsptbsptsptbsp

cupoz

Pastaricotta cheese, drainedbutternut squashparmesan cheese, gratedsaltnutmegwhite pepperfloursalteggsTomato Saucegarliconions, choppedolive oilplum tomatoesdried basiloreganored pepper flakestomato pastesugarfresh parsley, choppedToppingspecans goat cheese

Directions: Tomato Sauce1. In Saucepan add Olive Oil, Garlic, Onions, Dried Basil, Oregano, Salt and Pepper. Sautee over medium heat until translucent and soft. Approx. 5 min.2. Stir in the Plum Tomatoes, crushing them in as you stir.4. Stir in Tomato Paste and Sugar.5. Cover and Allow the sauce to simmer for 20 min on medium heat.6. Add the chopped Parsley. Remove from heat. (Sauce can be made Ahead and Refrigerated or Frozen)

Roasted Walnuts1. Preheat oven 375 ºF.2. Spread Pecans on a baking sheet3. Bake for 10 min or until lightly browned.

Butternut Squash Ravioli1. Preheat oven to 475ºF2. Cut Squash in half and place upside down on baking sheet. Bake until Tender approx.45min.

3. Remove peel and place flesh in bowl. Mash and let cool.4. Stir in Ricotta, Parmesan, Salt, White Pepper and Nutmeg. Set Aside5. In Bowl whisk together flour and salt. 6. Make a well in the center of Flour mixture and add Eggs.7. Beat eggs with fork gradually adding flour mixture until soft dough is formed.8. Knead together until smooth, adding more flour if needed.9. Plastic Wrap Dough and let it rest for 30 minute.10. Cut into four sections and roll dough out so that it is 1/16th inch. Thick.11. Place 1 tbsp. of Squash mixture on dough about 2 ½ inches apart.12. Cover with another pasta sheet and press down sides of dough to make pockets. Cut between

mounds to create the Ravioli.13. Repeat with other dough.14. In large pot of boiling water add Ravioli. Cook Ravioli until tender but firm. Approx. 8min15. Remove with Slotted Spoon into serving bowls.16. Pour tomato Sauce over Pasta17. Crumble Goat cheese and roasted pecans over top18. Serve and Enjoy.

  Name of DishMama’s Pasta and Meatballs

Type:P

Ethnicity:Italian

Source: Contributor:

Quantities Units Ingredients

124221223/43/4tttt51/2221/21111

smallTbspcupssmalltsptsptsptspcupscupsttttlargecupsTbspTbspcupslblblblb

oniongarlic clovestomato sauce dried bay leavesoreganothymebasilparsleyred peppergreen peppersaltground peppereggsparmesan cheesegarlic powderextra virgin olive oilbreadcrumbsground beefground vealground porkspaghetti

Directions:For Sauce1. In a large casserole pot, heat the oil over a medium high flame2. Add onions and garlic and sauté until onions are translucent, about 10 minutes3. Add red pepper, green pepper, and teaspoon each of salt and pepper4. Saute until all the vegetables are soft, 10 minutes5. Add tomato sauce, bay leaves, oregano, thyme, parsley, and basil. 6. Simmer over low heat until the sauce thickens7. Remove and discard bay leaves8. Season the sauce with more salt and pepper, to taste

For Pasta1. Bring a large pot of salted water to a boil2. Add the spaghetti and cook until al dente, stirring occasionally, about 8 minutes3. Drain, reserving 1 cup of cooking liquid4. Add the spaghetti to the sauce and meatballs and toss to coat, adding some cooking liquid to moisten5. Transfer the pasta to large serving bowl

For Meat Balls1. Mix together ground beef, veal, pork, eggs, parmesan cheese, and

breadcrumbs2. Add salt, garlic powder, parsley, and teaspoon of olive oil3. If mixture is too shin and more breadcrumbs

4. If mixture is too thick add more egg and olive oil5. Form meatballs a bit larger then a golf ball6. Add meatballs to boiling sauce

Name of DishFilipino Spaghetti

Type:Pasta

Ethnicity: Filipino

Source: Aunt – revised by my eldest brother, Erick

Contributor: Name: Corina SumawayStudent ID: 020-891-743GEO 509 – section 002

Quantities Units Ingredientstwothree-hundredthreetwohalfonethreeonetwothree quartershalfonefive-hundredtwo (one fifty six)seven-hundred fiftyoneone and halftwo

lbsgramsTbspTbspcupcupTbspTbsptspcupcuptspgramsmlgramscupcupcups

ground pork (lean if you like, or chicken if you prefer)Purefoods brand hotdog (from Filipino store)vegetable oilextra virgin olive oilgarliconionsalt (two Tbsp for sauce and one Tbsp for boiling water for noodles)butter (or margarine)ground pepperbrown sugarketchupAchuette powder (Mama Sita’s brand) dissolved in 15 ml waterDel Monte Filipino spaghetti sauce (from Filipino store)cans of tomato pastespaghetti noodlesgrated Kraft Eden cheese (from Filipino store)chopped boiled eggswater

Directions:1. Chop one average-sized onion (or one cup) into small pieces. Also chop half a cup of garlic

into small pieces 2. Pre-heat sauce pan into High temperature for about 3 – 5 minutes until pan is steaming hot 3. Pour three Tbsp of vegetable oil into sauce pan4. Sauté half-cup garlic into a sauce pan until brown followed by one cup of onion. Turn heat into

Medium temperature5. Add a tsp of brown sugar for the onion to turn brown, until onion is cooked6. Add the two lb of ground pork into pan. Mix the pork in the pan with the sautéed garlic and

onion. Pour half a cup of water 7. When the meat is about cooked after 20 minutes, add two Tbsp of salt and two tsp of ground

pepper. Add one cup of water while boiling8. Put a lid on the sauce pan for the meat to turn brown9. Mix every minute so meat would not form together. Add the rest of half a cup of water10. Leave the lid on until meat is soft and brown (for about 20 – 25 minutes). Taste meat to ensure

the meat is cooked11. When ground pork is cooked, add chopped three-hundred grams of hotdogs into the pan until

cooked (for about 2 – 3 minutes). Keep stirring. Add the three-quarters cup of brown sugar and stir until sugar is dissolved into meat

12. Pour the five hundred grams of Filipino Special Spaghetti sauce into sauce pan13. Add the two cans of tomato paste. Stir the pot 14. Let it boil into a Medium temperature heat15. Taste the sauce according to your own personal preference; if you like to add more brown sugar

or ground pepper for the spice. You also the option to add half tsp of chilli peppers, if you like16. Let it boil and turn off the heat 17. Boil water into a large pan for the seven-hundred fifty grams of spaghetti noodles into high

temperature heat18. Once water is boiling, pour one Tbsp of salt into water as well as one Tbsp of butter19. Pour the spaghetti noodles into the boiling water until all noodles are soaked into the water20. Let it sit for 5 – 10 minutes until noodles are cooked. Keep stirring the noodles to prevent them

from sticking in the pan or onto each other21. Pour cooked spaghetti noodles onto a large strainer to drain the hot water22. Once noodles are dry, put a plate underneath the strainer. Pour two Tbsp of extra virgin oil into

the cooked spaghetti noodles and mix oil everywhere in the noodles23. Pour noodles into a tray where you may serve the spaghetti 24. Pour spaghetti sauce on top of the noodles25. Then add a tsp of grated Kraft Eden cheese on top of the sauce along with a Tbsp of chopped

boiled egg. Both are toppings for the meal 26. Ready to serve to 15 – 20 people (one per plate)

  Name of DishLasagna

Type:P

Ethnicity: Italian

Source: Grandmother

Contributor: Darren Jamouna

Quantities Units Ingredients111112286103211/221/21221/81/82

Lb CloveTbspTbspTspTspOzOzOzCupsEggsTspTspTbspCupLb.TbspTbspTtTtCups

ground beefgarlicvegetable oilparsley flakesoreganosaltcan of tomatoestomato pastepackage of lasagna noodlescottage cheeseeggssaltpepperparsley flakesgrated Parmesan cheesemozzarella cheese slicesbutterfloursalt peppermilk

Directions:1. Brown meat in oil in pan.2. Add garlic, vegetable oil, parsley flakes, oregano, salt, can of tomatoes, tomato paste.3. Cook noodles in boiling salt water until tender, then drain and rinse.4. Mix Butter, Flour, Salt, Pepper, Milk to make a white sauce.5. Spread some of the white sauce at the bottom of a 13 X 10, 3 in. deep pan6. Place noodles at the bottom of pan.7. Combine cottage cheese with Eggs, Salt, Pepper, Parsley flakes, Grated Parmesan cheese. Spread ¼ of mixture on noodles.8. Place slices of cheese and ¼ of meat mixture on noodles.9. Repeat steps 5, 6, 7, 8, layering each mixture/ingredient.10. Bake at 375 º F. for 30 minutes11. Serve 10 – 12.

  Name of DishSaucy Steamed Mussels

Type: P

Ethnicity: Italian

Source: Adapted from Betty Crocker’s New Cookbook

Contributor: Dorian Delange

Quantities Units Ingredients63-4 1123-4111¼ ¼ 41-2

lbsTbsplargecloveTbsplargeTbspTbspcuptsptsp cupstsp

MusselsOlive Oil Onion, peeled and sliced Garlic, peeled and finely chopped Lemon JuiceTomatoes, diced Basil chopped finelyChives, choppedVegetable or Chicken brothSalt Pepper Spaghetti Salt

Directions:1. Clean mussels by scrubbing with a small, soft brush, removing the beard and any barnacles from the shells. Discard any mussels that are open or have damage shells. Rinse the shells 3-4 times in cold water. 2. Heat the olive oil in a large saucepan and fry the onion and garlic till coloured.3. Add the tomatoes, lemon juice, basil and chives.4. Add mussels, broth, salt and pepper in a large pot. 5. Cook the mussels for 5-7, minutes or until the shells have opened. 6. Season to taste with salt and pepper and sprinkle the parsley. 7. Discard any mussels that have not opened.8. Add 2-3 tsp of salt to large pot of water and bring to boil. Add spaghetti for 5-7 minutes or until al dente. Drain spaghetti and return it to pot. 9. In the pot of spaghetti, add some sauce from mussels and stir. 10. Dish out spaghetti and scoop out mussels and sauce. 11. Finish dish with some Romano cheese.

 Name of DishLasagne

Type:P

Ethnicity:Italian

Source: My Grandmother

Contributor: Duncan McCallum500357883

Quantities Units IngredientsMeat Sauce

½ 2 ½ 216112181 ½ 551 ½ ½ 212

Lasagne

3611 ½ 3½

lblbs cupscupclovesozozcupstsptspcupscuptsp

Tbsp

cupsozlargecupscupscup

bacon, choppedgood quality ground beeffinely chopped onionfinely chopped green pepperfinely chopped garliccanned plum tomatoes (four 28 oz cans)canned tomato pastedry red wine oreganobasilwaterchopped parsleythyme crumbled bay leaf salt

meat sauce (recipe above)lasagne noodles (9 pieces)eggricotta cheeseshredded mozzarella cheesegrated parmesan cheese

Directions:

Meat Sauce

1. Fry bacon until crisp in a wide six quart pot. Remove bacon, and all, but two tablespoons of fat. Save the bacon and the extra fat.

2. Add ground beef, breaking it up with a fork. Cook until brown, stirring and breaking any pieces that remain.

3. Stir in onion, green pepper, and garlic. Cook for 10 minutes. Add more bacon fat if necessary.

4. Mash plum tomatoes with a spoon or breakup in a food processor. 5. Stir the tomatoes, tomato paste, bacon, one cup of wine, four teaspoons each of

oregano and basil and all remaining ingredients into the sauce. 6. Bring to a boil, reduce heat and simmer uncovered for three hours, stirring

occasionally. After about an hour, check seasoning.

7. When ready, cool and refrigerate. 8. To serve, take out of the refrigerator an hour or two before needed, allowing the

sauce to reach room temperature before re-heating. Heat on medium low or in the oven.

9. Ten or fifteen minutes before ready, blend in one teaspoon each of oregano and basil, and the remaining half cup of wine.

Lasagne

1. Have ready a large pot of boiling water. Add 1 teaspoon of salt if desired.2. Add noodles to boiling water, stirring occasionally until water returns to full boil

(to avoid noodles sticking to pot).3. Cook at medium boil, uncovered, for 10-12 minutes. 4. Drain in colander, under cold water until cool enough to handle. 5. Lay noodles on a clean dish towel to dry. 6. Have ready a pan. 13x9x2 inches. 7. Mix ricotta cheese with slightly beaten egg.8. Place ricotta cheese mixture, mozzarella cheese, and sauce in 3 dishes. 9. Cover bottom of pan with 1 cup of meat sauce.10. Place 3 noodles on top, followed by half the ricotta cheese mixture. Spread over

noodles. Sprinkle with 1 ½ cups mozzarella. 11. Place 3 noodles on top and add 1 ½ cups of sauce to layer. 12. Add the remaining ricotta cheese and mozzarella. 13. Top with the 3 last noodles. 14. Cover lightly with meat sauce and sprinkle with parmesan cheese. 15. Set the oven to 350˚F16. Cover dish loosely with aluminum foil, place it on a baking sheet. 17. Bake for 35 minutes. 18. Remove foil. Bake an additional 15 minutes, or until bubbling. 19. Remove dish from oven. Allow it to rest for 10-15 minutes before serving.

Note: This lasagne recipe can be varied in many ways. You can add more cheese or more sauce and even other ingredients. There are many variations. This is just a basic method.

  Name of DishLasagna

Type:P

Ethnicity:Italian

Source: Mother

Contributor: Feruda

Quantities Units Ingredients1113-44 542 ½47963161/2

mediumsmalllbtsptsptsptspLTbspmLozmediumcup

red oniongarlicground beefvegetable oilsaltblack pepperwhite flourmilkmargarine ground canned tomatoestomato pastelasagna noodlesgrated parmesan cheese

Directions:1. In a medium pot of vegetable oil, cook red onion and garlic until slightly brown. Mix ground beef until brown. 2. Add crushed tomato, tomato paste over the meat and mix together. Add salt and black pepper. Stir together, and step 1 and 2 will make the sauce. 3. To make the creamy sauce, in separate pot, melt margarine on medium heat. Mix in flour and let it cook until brown. Add milk, salt, and black pepper. Mix until slightly thick. 4. In a pot of boiling, salt water, add lasagna noodles. Add 2 tsp vegetable oil so noodles do not stick together. Drain noodles. 5. Preheat oven to 325° F.6. Spread 1 ½ cups of meat sauce on the bottom of a baking dish. Arrange noodles lengthwise over sauce. Spread creamy sauce over noodles. Add parmesan cheese. Repeat layers until noodles finished. Tom with creamy sauce and parmesan cheese. 7. Bake in preheated oven for 35-50 minutes. Top layer will be slightly brown. Cool before serving.

Name of Dish

Filipino style spaghetti sauce

Type:

P

Ethnicity:

Filipino

Source:

Sister

Contributor: Frederick Basanez

Quantities Units Ingredients

2

1 ½

1 ½

6

12

1 ½

2

1.98

3

6

1

5

Cloves

Cups

Tbsp

Tbsp

Tbsp

Cup

Lbs.

Lbs.

Cup

Cups

Cup

Tbsp

garlic

onion

black pepper

salt

olive oil or any type of oil available

red bell pepper

fresh ground beef

spaghetti

mozzarella cheese; or cheddar

filipino style spaghetti sauce

heavy cream (optional)

Parsley (optional)

Directions:

1.) Heat the pan and oil. Then sauté garlic, onion, and beef until golden brown at medium

heat. For the pasta, prepare a pot with 3/4 full of water and bring to boil.

2.) If the sautéed beef is golden brown, add black pepper, red bell pepper, and salt and

sauté the beef for another 3 minutes.

3.) When your water is boil put in the oil, salt, and spaghetti. Cook the spaghetti for about

5-8 minutes or until the pasta is tender. Stir it at least once every 1-2 minutes to prevent

the spaghetti from sticking together. If the pasta is tender, drain the water out and wash it

with cold water.

4.) Pour in the two bags of filipino style spaghetti sauce and heavy cream to the sautéed

beef and bring it to boil. Then add 2 cups of cheese and mix constantly. Then bring the

sauce to a boil for about 2-3 minutes and then it is ready to use.

5.) Put about 10 ounces of pasta on a plate and put generous amount of spaghetti sauce on

top and sprinkle some cheese on top for garnish. Then it is ready t serve.

  Name of Dish:

Pasta Primavera

Type:

P

Ethnicity:

Italian

Source:

Mother

Contributor:

Giuliana Naccarato

Quantities Units Ingredients2121/81/811

tbspclovetbsptsptspcupcup

onion, dicedgarlic, pressedolive oilcrushed basilcrushed oreganoyellow zucchini, dicedred bell pepper, diced

2½510

cupscupcupscups

spinach, choppedtomato, dicedtomato saucegnocchi, frozen (pasta)

Directions (Makes 6 servings):

Vegetables & Sauce:1. Sauté the onion and garlic in olive oil in a pan.2. Add in zucchini, pepper, spinach, and tomato.3. Add in tomato sauce, basil, and oregano.

Pasta:1. In large pot of boiling salted water, add gnocchi. When gnocchi starts to rise to the

top of the boiling water, continue to cook for a 3-4 minutes.2. Drain pasta and mix in pan with vegetables and sauce mixture.

  Name of DishCantonese Chow Mein

Type:P

Ethnicity: Oriental

Source: Mother

Contributor: Helen Tran

Quantities Units Ingredients11½ 1¼ 14 + 2½

lblblbtspcupcupcups + Tbsptsp

egg noodlesbok choyroast beefcornstarchoyster saucecold watervegetable oilsalt

Directions:1. Wash and separate the leaves of the bok choy and set aside to dry.2. Slice roast beef into bite size pieces.3. In a small bowl, dissolve cornstarch in ¼ cup cold water. Set aside.4. Heat wok with 4 cups of vegetable oil to boil on medium to high heat.5. Divide egg noodles in four equal portions.6. Place each egg noodle portion individually into the boiling oil and deep fry until golden.7. Remove egg noodle with a wire skimmer and place on a plate covered with two layers of paper towel to absorb excess oil.8. In a separate wok, add 2 Tbsp of vegetable oil and heat to boil on medium heat.9. Add roast beef. 10. When almost completely cooked, add bok choy, stir-fry until all the meat is cooked and boy choy is soft.11. Add oyster sauce, ¾ cups of cold water, and salt, mix well.12. Add cornstarch mix. Stir thoroughly until sauce thickens, turn off heat.

13. Plate the noodles and pour the sauce on top. Serve hot.14. Note: Do not pour sauce over top until ready to serve as the sauce will make the noodles soggy.

Name of Dish: Lasagne

Type: P Ethnicity: Italy

Source: Kraft Canada Contributor:

Quantities22 - ½1/2 1/4 11 11 - ½12

Unitscupscupscupcup

can (680mL) lb cups

Ingredientsricotta cheese Kraft Part Skim Mozzarella Shredded Cheese, divided Kraft 100% Parmesan Grated Cheese, divided chopped fresh parsley egg, lightly beaten Pasta Sauce lean ground beef, browned, drained water Primo Lasagne Noodles, uncooked

Directions1. Preheat oven to 350°F. Mix ricotta cheese, 1 - 1/4 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, parsley and egg until well blended; set aside.2. Pour pasta sauce into meat in frying pan. Pour water into empty sauce can; cover and shake well. Pour into pan; stir until well mixed. (This will yield about 5 cups sauce.) Place 1 cup meat sauce on bottom of 13x9-inch baking dish. (This way the noodles won't stick to the pan.)3. Layer 3 lasagne noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce.4. Sprinkle with remaining 1 - 1/4 cups mozzarella cheese and 1/4 cup Parmesan cheese. Cover tightly with greased aluminum foil. Bake 1 hour or until cooked through.5. Remove foil and bake an additional 15 minutes or until bubbling. Let stand 15 minutes before cutting for easier serving.

TipsAdding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15 to 20 minutes of prep time.Spraying the foil with cooking spray prevents the cheese from sticking when you peel it off.

  Name of DishLasagna

Type:P

Ethnicity: Italian

Source: Mad Dog Catering (boyfriend’s dad)

Contributor: Jacquelyn Kenthol500127969

Quantities Units Ingredients1215.55.922112135.275.29

lbozcups

tsptsptsptspozoz

strips of lasagna pasta (noodles)ground beeftomato pastetomato sauceeggssaltpeppergarlic powderonion saltmozzarella cheeseparmesan cheese

Directions:1. In a frying pan, heat the ground beef until it is brown2. Remove grease from the frying pan3. In a separate bowl mix (by hand) the eggs, salt, pepper, garlic powder, and onion salt (herein as dry mixture)4. Put the frying pan with the ground beef in it on minimum heat5. Add the dry mixture, tomato paste, and tomato sauce into the frying pan with the ground beef to make the meat mixture6. Let simmer for 5 minutes while constantly stirring7. Preheat oven to 375 ºF8. Shred the mozzarella cheese9. Take a 9” x 13” x 2” casserole dish and put a thin layer of the meat mixture on the bottom10. On top of the meat, add a layer of 3 lasagna noodles11. Then a thin layer of meat12. Thin layer of mozzarella cheese13. Layer of 3 lasagna noodles14. Thin layer of meat15. Thin layer of mozzarella cheese16. Layer of 3 lasagna noodles17. Heavy layer of meat (to empty your frying pan)18. Thin layer of mozzarella cheese19. Layer of 3 lasagna noodles20. Heavy layer of mozzarella cheese21. Sprinkle the parmesan cheese on top22. Cover in saran wrap23. Cover in tin foil wrap24. Put in oven at 375 ºF for 45 minutes25. After 45 minutes, remove from oven and remove both the tin foil wrap and saran wrap26. Put in oven and cook for another 15 minutes, still at 375 ºF27. Remove from oven and let sit for 5 minutes28. Slice in desired portions, serve, and enjoy

  Name of DishSpaghetti and Meat Sauce

Type:Pasta

Ethnicity: Italian

Source: Contributor:

Quantities Units Ingredients121/2211/26680

ozlbtsplargecupozmltt

spaghetti extra lean ground beefvegetable oilclove of garlicSpanish onionwhite mushroomscan of Bravo tomato saucesalt and pepper

Directions:1. fill a medium sized pot with water and place on medium-high heat, when water comes to a rapid boil add spaghetti and stir often when desired softness is reached, drain and rinse with hot water, meanwhile:2. add oil to saucepan and place on medium heat3. slice mushrooms and add to oil4. chop onion, mince garlic and add both to the saucepan, sauté stirring often until mushrooms are lightly browned and onions are soft5. add beef to saucepan mixing frequently until it is browned throughout 6. add Bravo sauce to meat mixture7. season with salt and pepper to taste8. place spaghetti on plate and cover in meat sauce9. Bon Appétit!

Name of Dish Spaghetti and Chicken Balls with Garlic Bread

Type: P

Ethnicity: American/Italian/Canadian

Source: Contributor:

Quantities 11/2

1422

2211½½½

1111

1/3112

3-4

Units tbsplarge

clovessmallcups

680 ml canstbsptbsptsptsptsptsptt

packagepackage

tbsplargecuptbsp

-largetbsp

Ingredients olive oilonion, choppedgarlic, mincedhot peppers, dicedassorted vegetables (ex. carrots, zucchini etc.), choppedtomato saucetomato pasteitalian seasoningdried oreganothymecayennehot pepper flakessalt and pepperspaghettiground chickenstore bought pestoeggbread crumbsolive oilbaguettegarlic, mincedbutter/margarine

Directions: 1. Heat oil in a pot on medium. Add onion, garlic, hot peppers, and vegetables until softened. (5-10 minutes)2. Pour tomato sauce into pot and add tomato paste and spices. Bring to a boil. 3. Once boiling, turn down heat to medium-low, cover and simmer while preparing the meatballs.4. Meanwhile, mix pesto, egg and bread crumbs. Add ground chicken and mix until just blended with hands.5. Shape the meat into balls between the size of a golf ball and baseball.6. Heat oil in a frying pan and fry meat balls until no more raw meat can be seen on the outsides7. Add meatballs to the tomato sauce and simmer, stirring occasionally, for at least 45 minutes8. Prepare spaghetti according to package directions9. Preheat oven to 325 degrees F.10. Slice baguette open horizontally, spread butter on top and sprinkle garlic evenly11. Cook garlic bread 10-15 minutes or until top is crusty and bottom is light brown12. Mix spaghetti with tomato sauce and serve with garlic bread.

Name of DishLasagna Calabresse

Type:Pasta

Ethnicity: Italian

Source: Annunziata Prete

Contributor: Jennifer Aglieri-Rinella

Quantities Units Ingredients1305.5 23 ½½11½12 (10 x 2 inches)13

lbozozTbspcupscupcuptsptsptspsheetscupcups

lean ground beeftomato sauce Italian styletomato pastecanola oilchopped mushroomschopped onionswatersaltdried oreganodried leaf basillasagna noodlesgrated Parmesan cheeseshredded mozzarella cheese

Directions:1. In a large saucepan, heat canola oil over medium heat. Add onions; cook, stirring

often for about 2 minutes. Add mushrooms, oregano, basil, and salt; cook, stirring often until mushroom liquid evaporates. Add ground beef; cook, stirring and breaking meat up with a spoon until beef is no longer pink. Add tomato sauce, tomato paste, and water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally for 30 minutes. Once cooked, set aside tomato meat sauce or cover and refrigerate until ready to use.

2. In a large pot of boiling salted water, cook noodles until tender.3. Drain and return noodles to a pot of cold water; drain again. To prevent noodles

from sticking together, arrange each in a single layer on a towel or waxed paper.4. To assemble lasagna, spread a layer of tomato meat sauce in a 13 x 9 inch baking

dish and top with 3 noodles in a single layer. Spread another layer of tomato meat sauce and sprinkle mozzarella, hardboiled egg bits, and Parmesan cheese. Layer with 3 noodles. Repeat this process until all noodles, eggs, and cheeses are used.

5. Cover baking dish loosely with foil and bake in oven at 350°F for 45 minutes. Uncover and cook for an additional 20 to 30 minutes. Let lasagna stand for 10 minutes before serving. This dish serves 6-8 people.

  Name of DishOven Baked Lasagna

Type:P

Ethnicity: Italian

Source: Jennifer Bugarija

Contributor: Jennifer Bugarija 040998734

Quantities Units Ingredients111/2112 1/221523

1 3/43411

lblb mediumTbspboxcupscupscup cups TbspTbspttcups jars large cup Tbsp

extra lean ground beef lean ground beef, veal, pork combo pack yellow onion, diced chopped garlic whole wheat lasagne noodles sliced mushrooms (any kind) baby spinachgrated parmesan cheese Italian shredded cheese combo pack olive oil salt salt and pepper ricotta cheese tomato sauce (any kind)tomatoes diced chopped fresh parsley dried basil leaves

Directions:1. Preheat oven to 350 F 2. Boil water in a medium stock pot for noodles, add 3 Tbsp of salt and 1 Tbsp oil to water.3. In a frying pan on medium heat, add remaining oil to pan, add onion and garlic. Sautee until soft.4.Add ground beef and brown; salt and pepper to taste. Add diced tomatoes and parsley, simmer until majority of juice is gone. Once cooked set aside. 5. In a small frying pan, sauté the mushrooms with salt and pepper to taste, when cooked set aside6. When noodles are cooked to al dente strain and rinse with cold water. 7. In a 10”x 10” deep pan scoop tomato sauce into the bottom until just covered. Add a 1/4 cup of water so the noodles don’t stick to the bottom of the pan 8. Lay noodles, side by side until bottom of pan is covered9. Scoop sauce onto the noodles until covered10. Smooth on the ricotta with a large knife or spoon until first layer is covered 11. Repeat step 8 & 912. Add ground beef mixture onto the noodles and liberally cover with parmesan and cheese.13. Repeat step 8 & 914. Add spinach and sautéed mushrooms, sprinkle with cheese and parm.15. Repeat step 8 & 9 16. Sprinkle with cheese and parm and dust with dried basil. 17. Cover and put in preheated oven for approximately 1 hour. Take off cover the last 20 mins to brown the top.

Name of Dish: Chicken Pad Thai

Type: P

Ethnicity:Thai

Source: About.com / Darlene Schmidt

Contributor:Jennifer Camposano

Quantities

eight

one

onethree

four

three

three

one

one-third

one-fourth

one-eighth

PAD THAI SAUCE:

three-quarter one-quarter

two and a half

two

three

EXTRAS:

one half

one

Units

oz

cup

tspTbsp

small

cups

small

cup

cup

cup

tsp

Tbspcup

Tbsp

tsp

Tbsp

cup

small

Ingredients

Thai rice noodles, linguini-width

raw chicken breast or thigh meat, sliced

cornstarch (marinade for chicken, dissolved in soy sauce)soy sauce (marinade for chicken)

cloves of garlic

fresh bean sprouts

green onions, sliced

fresh coriander/cilantro

crushed or roughly chopped peanuts/cashews

chicken stock

ground white pepper (or freshly ground black pepper)

tamarind paste (dissolved in warm water)warm water

fish sauce

chili sauce

brown sugar (not packed)

oil (for stif-frying)

lime

Directions:

1. Bring a large pot of pot to a boil, then remove from heat. Dunk in your rice noodles. Allow the noodles to soak while you prepare the other ingredients. Note that you will be frying the noodles later, so you don't want to over-soften them at this point. Noodles are ready when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse through with cold water. Set aside.

2. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve both the tamarind paste and brown sugar. Set sauce aside. Then, place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.

4. Warm up a wok or large frying pan over medium-high heat. When the wok/pan is hot, add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds). Then, add the chicken (together with the marinade). Stir-fry 30 seconds to 1 minute.

5. When wok or pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue in this way until the chicken pieces/strips are cooked (about 5-8 minutes), Then, add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, quickly stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) instead of the usual stir-frying motion, or the noodles may break. Fry the noodles in this way for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy). After, add the bean sprouts and sprinkle over the pepper. Continue, "tossing" 1 more minute, or until noodles are cooked. Lift the noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed or chopped nuts. Add fresh lime wedges on top.

  Name of DishChicken Pad Thai

Type:P

Ethnicity:Thai

Source: Young, W, & Ayanoglu, B. (1996). Simply Thai Cooking. Toronto,Canada: Robert Rose,Inc.

Contributor: Cooking Book

Quantities Units Ingredients81/41/4

ozcupcup

thai rice noodlestamarind pastewarm water

4463221/2111/2111

ozozTbspTbspTbspTbspcuptspcuptsptttttt

skinless, boneless chicken breastfried tofuroasted unsalted peanutsfish saucesugarlime juicevegetable oilchopped garlicbean sproutsroasted chilliesstrips of red peppercoriander leaves wedges of lime

Directions:1. Soak noodles in plenty of cold water for at least 1 hour.

2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.

3. Slice the chicken into 1/4-inch strips.

4. Slice the fried tofu into 3/4-inch cubes. Reserve.

5. Blend or process peanuts into coarse meal. Reserve.

6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.

7. Heat oil in a large frying pan until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and stir-fry for 1 more minute.

8. When the chicken cooks, quickly drain the noodles and then add to frying pan, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.

9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts. Stir-fry for 30 seconds and take off heat.

10. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick

a couple of lime wedges on the side and serve immediately.

Name of Dish Lasagne

Type: P

Ethnicity: Italian

Source: Contributor:

Quantities 11112112

122121

Units ½ LbsLargeTbspTspTbs

½ Tsp29 oz6 oz

RegularRegular½ cupTbspLbs

Ingredients Lean Ground Beef OnionOnion, Choppedchopped fresh basilDried OreganoBrown SugarSaltCanned Diced TomatoesCan Tomato PasteLasagne NoodlesEggs, BeatonGrated Parmesan CheeseDried ParsleyMozzarella Cheese

Directions:

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagne noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

4. Layer 1/3 of the lasagne noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

  Name of DishNoodle with mushroom

Type:Noodle

Ethnicity: Southern Chinese food

Source: Contributor:

Quantities Units Ingredients11021144030

lboztsptspoz ozozoz

fresh mushroomhand-made flour noodlesaltsugarrice winebamboo shootduck brothwater

Directions:1. Washing fresh mushrooms without cut and then put into duck broth. Turn on

the oven and cook them with maximum fire until duck broth is boiled. 2. Putting salt, sugar, bamboo shoot and rice wine into duck broth, stir them, and

then turn fire to minimum.3. Now, use another pot to boil water.4. After the water is boiled, put bundles of noodles in it for three minutes, stir

noodles well with a pair of bamboo chopsticks.5. After three minutes, turn both fire off (duck broth and the noodles). 6. Separate noodles into five large bamboo bowls.7. Then add duck broth and mushroom into noodles and stir with chopsticks. 8. The dish is ready to serve.

  Name of DishMacaroni and Cheese Pie

Type:P

Ethnicity: Caribbean

Source: Cooks.comhttp://www.cooks.com/

Contributor: Denise Wallace

Quantities Units Ingredientsonetwotwoone halfoneoneone half

smallTbspsmallttmedcuptt

box elbow macaronieggsbuttergreen bell pepper, choppedred pepperblock regular or sharp cheddar cheeseevaporated milktable salt or seasoning salt to taste.

Directions:

1. Boil elbow macaroni as directed on the box (or tt).2. Drain and return to the pot.3. Add grated cheese and remaining ingredients4. Stir until cheese is melted, all ingredients are well blended, texture is creamy.5. Pour into baking pan.6. Top with thin layer of grated cheese.7. Bake at 350 º F for 45 minutes , or until the top is golden brown.

  Name of DishLasagna

Type:P

Ethnicity: Italian

Source: Madeline Wilkes (Grandmother)

Contributor: Kendyl Mays

Quantities Units Ingredients

2211111

lbslargeclovelargesmallpkglarge pkgtttt

ground Beefonions (chopped finely)garlic (chopped finely)can crushed tomatoescan tomato pastelasagna noodlesmozzarella cheese (shredded)parmesan cheesesalt and peper

Directions:1. Sauté onions and garlic, add ground meat, cook until golden brown a2. Add crushed tomatoes, salt and pepper and let simmer for an hour, then add tomato paste3. Cook noodles until done4. Remove noodles from water and delicately drain noodles of access water5. Start by placing a layer of sauce in a 9inch by 13inch by 3inch pan6. Followed by 1 layer of noodles, 1 layer of sauce, and 1 layer of cheese7. Continue pattern until pan is full.8. Top with parmesan cheese9. Place in 400° F oven for 15 min to heat/melt the cheese throughout the pan

  Name of DishChicken Alfredo Penne

Type:P

Ethnicity: Italian

Source: http://www.grouprecipes.com/sr/16003/chicken-penne-alfredo/recipe/

Contributor:

Quantities Units Ingredients1/2 3113/4 21/2-3/4325½½1011/2

cmediumsmallccmediumctbspstbspsozccsmalltsplb

butter or margarinechicken breast halves (cut into bite size chunks)onion (sliced into strips)heavy creamfresh basil leaves (coarsly sliced)red bell peppers (sliced into strips)parmesan cheeseolive oil (divided)cream cheesecan sliced mushrooms (drained)pine nutssliced fresh parsleyblack olives (sliced)garlic powderpenne rigate (unkcooked)

Directions:

1. Cook pasta according to package directions. 2. Meanwhile, make sauce. 3. Melt butter, heavy cream & cream cheese. 4. Add parmesan cheese & garlic powder. 5. Simmer for 15 to 20 minutes over low heat/flame. 6. Heat 1 tbs olive oil & toast pine nuts until golden brown. 7. Drain on paper towel & set aside. 8. Add remaining oil to the pan & saute onions for 2 minutes. 9. Add red peppers & pepper flakes & saute until onions are translucent. 10. Add chicken pieces. 11. saute until chicken is cooked through. 12. Add Mushrooms, olives, basil & parsley. 13. Stir in sauce & pine nuts. 14. Drain Pasta, & stir in theto mixture. 15. Let simmer for a few minutes.

Vegetable LasagnaIngredients

1

624321/2 cup 26 to 8 5 to 6 244 cloves¾ cup2 cans1/3 cup

Lb

cupsozoz½ cup

tbsp

¾ cup 28 oz1/3 cup

whole wheat lasagna noodles

marinara Saucelow-fat ricotta cheeseshredded mozzarella cheesechopped herb (basil, oregano, or thyme) eggplants, cut into circular slices ¼ or 1/8- inch thick zucchini, cut lengthwise into slices ¼- 1/8- inch thick portobello mushrooms, thinly slicedred onions, thinly sliced olive oilgarlicchopped onions diced tomatoes chopped basil

Directions

1. To make the marinara sauce, begin by heating the olive oil in a pan over medium heat. Add the chopped onions and stir until golden brown. Add the garlic and tomatoes and simmer for 25 minutes. Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.

2. Preheat the oven to 350°.

3. In the bottom of a 16" x 12" pan, place a layer of dry noodles. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese. Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process. Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.

4. Wrap the pan tightly with aluminum foil. Bake for 35 minutes, or until a knife pokes easily through the lasagna. Remove the foil and bake at 450° for 10 minutes, or until the top is browned.

5. Remove lasagna from the oven and let sit for 20 minutes. Garnish with fresh basil leaves or other fresh herbs.

  Name of DishLasagna

Type:P

Ethnicity: Italian

Source: Mary (mom)

Contributor: Kyra Whale

Quantities Units Ingredients1¾2161221211½½161612

lbcupstspozozcupsTbsptsptsptsptsptspozozoz

Ground BeefChopped OnionsOlive OilDiced TomatoesTomato pasteWaterChopped ParsleySaltSugarGarlic PowderPepperOreganoRicotta CheeseShredded Mozzarella CheeseLasagna Noodles

Directions:1.Brown together beef, onion, and olive oil; drain fat and return to saucepan2. Add tomatoes, tomato paste, water, and spices; mix well3. Let mixture simmer while you are cooking the lasagna noodles4. Cook lasagna noodles according to package directions5. Spread about ½ cup sauce in bottom of a 9 X 13 baking dish6. Spread a single layer of noodles over the sauce7. Add more sauce to cover noodles8. Spread 1/3 cup Ricotta over sauce9. Sprinkle ¼ cup mozzarella over Ricotta10. Repeat layers until all ingredients used, ending with mozzarella11. Bake at 350 ˚ F for about 45-50 minutes of until cheese is bubbly and browning

  Name of DishSpaghetti with Meat Balls

Type:P

Ethnicity: Italian

Source: Grandpa,Former Chef

Contributor: Lauren Del Campo500139809

Quantities Units Ingredients

11

1 ¼ 1 11½ ½

½ 1 156½ ½ 2¼

2

lbTbsp

lbcup

Tbsp

tsptsp

cupTbspozozTbspTbsp

Tbsp

Tbsp

spaghettisalt

Meatballslean ground beefplain dry bread crumbseggparmesan cheese, freshly groundclove of garlicsaltblack pepper, freshly ground

Sauceonion, choppedolive oilcanned whole tomatoes, undrained and crushedcanned tomato pastebasilsugargarlic cloves, mincedoregano

parmesan cheese, freshly grated

Directions:1. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta.2. In a large bowl, mix together all meatball ingredients. Form into balls, and bake on a cookie

sheet at 375° F for 25 minutes.3. While meatballs are cooking, sauté onions in olive oil over medium heat. Stir in remaining

ingredients. 4. When the meatballs are done, add them into the sauce and simmer for 20 minutes.5. Stir the cheese into the sauce and meatballs, and serve over spaghetti.

  Name of DishLasagna Verdi Al Forno

Type:P

Ethnicity: Italian

Source: The Reader's

Digest: Vegetables, Pasta & Rise

Contributor: My Grandmother and

mother

Quantities Units Ingredients½ lb2 oz

1 small

green lasagnafat hamonion

Name of Dish Linguini with Oil

Type:Pasta

Ethnicity: Italian

Source: Cheryl Cerqua

Contributor: Marc Cerqua

Quantities1 ½1 4 ½

UnitslbcupTbspclovestsp

Ingredientsdry linguiniextra virgin olive oilsaltgarlicoregano

Directions: 1. Fill large pot with water, add salt and bring to a boil2. Add pasta and cook 8-10 min, until al dente (do not overcook). Stir pasta often to avoid sticking3. While pasta is cooking, heat the oil over medium heat in a fry pan, peel and chop garlic and add to the oil with the oregano, turn down the heat4. Strain pasta, add it to frying pan and toss for 2-3 minutes on low heat5. Serve immediately while hot

2 oz1 oz6 oz1 Tbsp⅔ cup1 ½ cups1 tsptt1 ¾ cups2 oz

1 carrotbutton mushroombutterminced beeftomato concentrateddry white winebeef stockcaster sugarsaltbechamel saucegrated parmesan cheese

Directions:Preparation time: 1 hour.Cooking time: 20 min.

Ingredients for 6.

1. Chop the ham, having removed rind and gristle. Peel and finely chop the onion and carrot and trim the mushrooms before slicing them thinly.2. Melt half the butter in a large, heavy-based pan over low heat and fry ham until fat runs, then add the vegetables and fry them lightly. Crumble in the minced beef. Blend in the tomato concentrate. Continue frying, and stir continuously until the meat has browned. Add the wine and let the mixture bubble for a few minutes before adding the stock. Season to taste with sugar and add salt. Cover the pan with a lid and simmer over low heat for 30 – 40 minutes.3. Cook the lasagna in a large pan of boiling salted water for 10 – 15 minutes or until just tender, stirring occasionally. Drain the pasta through a colander and drop it into a large basin of cold water to prevent it sticking together.4. Thoroughly butter a shallow oven proof dish, about 25 cm by 20 cm. Cover the base with a thin layer of the meat mixture, then bechamel sauce and lastly the drained lasagna. Repeat these layers until all the ingredients are used up, finishing with bechamel sauce. Sprinkle the top with the Parmesan cheese. 5. Bake in the centre of the oven, pre-heat to 400° F, for about 15 – 20 minutes or until the top is crisp and bubbly. Serve straight from the dish.

  Name of DishHomemade Lasagna

Type:Pasta

Ethnicity: Italian

Source: Contributor:

Quantities Units Ingredients111131½ ½ 111221 ¼ 3

LbCanCanmedCloveTbspTbspTbspPinchTTTTTbspTbspCupcup

Minced meatChopped tomatoesTomato pasta sauceOnion (medium size)GarlicChopped parsleyOregano RosemaryThymeSaltPepperButter Flour Milk, heatedCheese (Mozzarella, Cheddar)

Directions:1. Chop the onion and garlic into small pieces2. Sautee the onion and garlic in a splash of cooking oil until golden brown3. Add the meat and cook until it is dark brown4. Add the tomato pasta sauce, chopped tomatoes and the rest of the ingredients and let it

cook for half an hour.5. While that is cooking prepare the béchamel cheese sauce6. Melt the butter in a saucepan. 7. Stir in the flour, until the paste cooks and bubbles a bit,— about 2 minutes. 8. Slowly add the hot milk, while stirring to thicken the sauce. Bring it to a boil.

9. Add salt and pepper to taste, lower the heat, and stir for 2 to 3 more minutes.10.Stir in your favourite cheeses during the last 2 minutes 11. In an oven-safe dish, put a layer of pasta, a layer of meat, a layer of cheese sauce. Repeat until the dish is full.12. Add some extra cheese and tomato slices to the top layer for garnish13. Bake in the oven at 325 degrees Celcius for 45 minutes.

  Name of DishPenne Alla Norma

Type:P

Ethnicity: Italian Source: Martha Stewart Cook Book

Contributor: Melanie

Quantities Units Ingredients1 4114¼ 1½ 2½ ¾ ¼

lbTbsp ttMediumMediumTspLargelbTbsp Cup Cup Cup

Penne rigate Olive oil Coarse salt and ground pepper Onion, halved and thinly sliced Garlic cloves, thinly sliced Crushed red pepper Eggplant, cut into 3/4-inch chunks Plum tomatoes, cored and cut into 1/2-inch chunks Tomato paste Torn fresh basil, plus more for garnish Ricotta cheese Water

Name of Dish Gnocchi

Type: P

Ethnicity: Italian

Source:Chef Steve Ricci

Contributor:

Quantities 1-1/4 1-3/4 2 ½ 2 1/3

Units lbs. cupslargecuptsp.tsp.

Ingredientsbaking potatoes all-purpose floureggsgrated parmigiano-reggianosaltwhite pepper

Directions: 1.Place potatoes in a large pot, add water to the pot and cover to cook for 45 minutes until tender. Once tender and still warm, peel the potatoes and place them in a vegetable mill and then again onto a flat work surface.

2. Make a well in the centre of the potatoes and sprinkle flour all over. Break the eggs into the well and add salt. Incorporate the flour and potatoes as if making pasta

3. Once the dough begins to come together, knead gently until it forms a ball. Knead for another 4 minutes until the dough is dry to the touch. Divide the dough into balls and roll each one into a rope measuring 3/4 inches in diameter.

4. Cut into 1-inch pieces to form the gnocchi. Drop gnocchi into boiling water to cook for 1 minute until they float to the surface.

5. When all the gnocchi is cooked, cool it in an ice bath, drain and toss in olive oil( or your choice of sauce). The gnocchi can be covered and stored in the refrigerator for up to 48 hours. 

  Name of DishPasta and Meatballs

Type:P

Ethnicity: Italian

Source: Contributor:

Quantities Units Ingredients1¼ 1½¼ ¼ 2

1261

lb. cup

tsp.tsp.cup Tbsp.

bag Tbsp.cupsjar

Regular ground beefSoft bread crumbsEgg, beatenSaltPepperMilkGrated parmesan cheese

SpaghettiSaltWaterTomato sauce

Directions:1. Combine beef, bread crumbs, egg, parmesan, salt and pepper. 2. Form into 10 -12 medium size meatballs. 3. Heat oil in large frying pan. 4. Brown meatballs evenly, and cook until done as you like. 5. Remove and set aside. 6. In a large pot boil water. Add 2 Tbsp. salt. Add spaghetti. Stir until done tt and drain. 7. Heat sauce. Add meatballs and simmer on low heat. Pour sauce over spaghetti.

  Name of DishFettuccineAlfredo

Type:Pasta

Ethnicity: Italian

Source: Michelle

Contributor: Michelle

Quantities Units Ingredients211441½1/2

ClovesTbspsmallCupsCupsTspCupCup

Garlic (minced)Butter or margarineTomato (diced)Fettuccine pasta (or pasta of your choice)Classico alfredo sauceFresh ground pepperTomato sauceShredded cheddar cheese

Directions:1. In a medium pot boil pasta on high for 15 minutes or until tender.2. Drain pasta when cooked and set aside.3. In a skillet melt butter or margarine and toss in garlic until brown.4. Add tomatoes and tomato sauce in skillet.5. Then add Classico alfredo sauce and mix. Let simmer.6. Add pepper and shredded cheese into sauce.7. Remove skillet from stove and add pasta to the sauce and mix well. Makes 4 1cup servings of pasta.

  Name of DishLasagne

Type:P

Ethnicity:Somali

Source: mom

Contributor: self

Quantities Units Ingredients

228613440.51630

9 ozozTbsptsptspTbspTbspclovelbozoz

Oven ready lasagne pasta, tomato sauce, sliced green peppers, salt, olive oil, chopped red onion, coriander, chopped garlic, shredded mozzarella cheese, tunawater

Directions:1. Pour three tsp of olive oil in a pot and wait for it to warm.2. Chop up half (4 Tbsp) a red onion and put it into the warm oil.3. Pour two (9 oz) cans of regular tomato sauce into the pot.4. Add 30 oz of tab water into the pot. And let it cook for 40 minutes at high temperature.5. Crush 4 garlic’s and add to the pot.6. Add a can of small tuna into the pot.7. Add a tsp of salt.8. Add 4 Tbsp of coriander.9. Boil a pot of hot water at high temperature on the stove.10. Once pot is boiling add 2 (90z) oven ready lasagne pasta, and let it boil for 15 minutes at high temperature.11. Dump hot water into the sink and put the pasta spread on a tray to cool for 5 minutes.12. Shred 1 lb of mozzarella cheese.13. Use a 9×13 inch baking pan and spread 10 Tbsp of tomato sauce from the pot.14. Put 4 layers of lasagne pasta side by side.15. Add tomato sauce on top of the layers of lasagne until it is completely covered.16. Add 5 Tbsp of shredded mozzarella cheese on top.17. Repeat steps 14-16 until there is no more lasagne pasta layers.18. Once complete put 6 Tbsp of sliced green peppers on top.19. Cover the baking pan with aluminum foil.20. Put the baking pan with the lasagne in the oven and let it cook for 15 minutes at 662 degrees Fahrenheit.

  Name of DishPierogi

Type:P

Ethnicity:Polish

Source: Grandmother/mother

Contributor: Nicole Gemus

Quantities Units Ingredients

½Kapusta Filling for PierogiHead of cabbage

111¼11-2

821

JarLb

CupTbsp

tt

CupsCupsdash

saurkrautfresh mushroomswhole onionbutterflourbouillon cubessalt and pepper

Pierogi Doughflourwarm water with 1 tsp buttersalt

Kapusta Filling for Pierogi:1. Finely chop 1/2 head of cabbage2. Boil in a large pot with a about an inch of water at the bottom of the pot3. Add jar/can of sauerkraut4. Simmer for 40 minutes5. As cabbages are cooking, finely chop 1 lb of fresh mushrooms and 1 whole onion and saute in butter - salt and pepper to tasteremove mushrooms/onions from heat6. Sprinkle a tablespoon of flour in the cooked mushroom/onion - this is for slightly thickening the cabbage mixture7. Drain the simmering cabbage, leaving a small amount of liquid in the cabbage8. Add a bouillon cube (or 2) to the cabbage and small amount of liquid9. Add the mushrooms/onions to the cabbage10. Gently simmer the mixture for another half hour - the liquid should disappear during the simmering.11. Cool before forming pierogi

Directions for Dough:1. Mix together ingredients 2. Slowly add another cup of water and stir until it becomes a gooey dough3. As you knead it, sprinkle the bread board with additional flour4. Roll out dough into thin layers5. Cutt rolled dough into 3” squares, form pierogi by placing kapusta in center of the square, closing and pressing down edges of dough6. Boil in salted water for 7 minutes

Name of Dish: Spicy Tomato Fettucinni

Type: P

Ethnicity: Italian

Source: Mom

Contributor: Nicole Luca

Quantities

¼ 1

Units

cupmedium

Ingredients

extra virgin olive oil onion, finely chopped

4 ½ ½ 224815¾ ¾ ½

¼ 8

smallmediummediumsmallmedium oztspmediumtsptspcupttcupoz

garlic cloves, finely choppedsweet red pepper, choppedsweet green pepper, choppedhot red pepper, choppedplum tomatoes, choppedcrushed tomatoesoreganofresh basil leavesdry red chilli pepperdry parsleywhite winesalt and pepper parmigiano cheesefettucinni

Directions:

1. In a large sauce pan, heat oil over medium heat. Add the onion, sweet red and green peppers and the hot red peppers. When these ingredients have softened, add garlic. Stir.2. Add the chopped tomatoes and crushed tomatoes. Stir.3. Add spices (oregano, basil, chilli pepper, parsley)4. Add wine and salt and pepper to taste.5. Simmer for about 1 hour on medium heat.6. About 15 minutes before the sauce is ready, in a large sauce pan heat water on high to a rolling boil. 7. Add the pasta, turn temperature down to medium and cook pasta for about 13-15 minutes until tender but not soft.8. Drain pasta thoroughly, and return to pan.9. Stir 1 cup of tomato sauce into pasta and transfer to a large serving dish.10. Top pasta with more tomato sauce and fresh parmigiano cheese.

Serves 4

  Name of DishPad Thai

Type:Pasta

Ethnicity:Thai

Source:http://www.thaitable.com/Thai/recipes/Pad_Thai.htm

Contributor: Thai Table

Quantities Units Ingredients½143½122121/31 ½21 1/3

tspsmalltsp

tbsptbspkgtbspcupcuptbspcup

limeeggfish saucegarlic, mincedground dried chilli peppershallot, mincedsugartamarindthai rice noodlesvegetable oiltofuchinese chivespeanutsbean sprouts

Servings: 2 – 3 Directions:1. For 5 – 10 minutes, soak the dry noodles in luke warm water2. Cut the tofu into 1 inch long sticks3. Cut the Chinese chives into 1 inch long pieces4. Rinse the bean sprouts5. Mince the shallot and garlic together6. On high heat, pour oil in the Wok7. Pour peanuts into Wok and fry until toasted, then remove8. Add shallot, garlic and tofu in Wok and stir until medium brown in colour9. After 10 minutes, drain the noodles and add to the Wok10. Stir very quickly to ensure that the noodles don’t stick to the Wok11. Add tamarind, sugar, fish sauce and chilli pepper into the Wok and stir12. Stir on high heat for approximately 5 minutes until juice is almost evaporated13. Push the noodles to the side of the Wok to make room for the egg14. Crack the egg in the Wok and scramble until cooked15. Mix the egg into the noodles and stir continuously16. Add the bean sprouts and chives, stir17. Keep stirring until juice is evaporated and noodles are soft18. Pour noodles onto serving plate and sprinkle peanuts on top19. Serve with a piece of lime on the side with chives and sprouts on top20. Enjoy

  Name of DishShanghai Stir-Fried Noodles

Type:Pasta

Ethnicity: Chinese

Source: Contributor:

Quantities Units Ingredients

22122

Tbsptspoztsp

marinadelight soy saucegranulated sugarpork tenderloincornstarch

sauce

1221

121 21/2¼ ¼ 16

TbspTbsptsptsp

lbTbspcupcupscupcupcupsmallTbsp

light soy saucedark soy saucerice wine vinegargranulated sugar

othersshanghai noodlessaltmung bean sproutsshredded Napa cabbageshredded carrotshredded onionchopped green onioncloves of garlicoil

Directions:1. Cut the port tenderloin into strips. Add the marinade ingredients to the pork. Marinate the pork for 20 minutes2. In a large pot, add enough water to cover the noodles and bring to a boil. Add 2 Tbsp of salt to season the water. Add the noodles and stirring to separate. Cook the noodles for 5-7 minutes or until the noodles are al dente (tender), but still firm. Drain thoroughly. Rinse with cold water then drain again.3. In a small bowl, mix together all the sauce ingredients. 4. Wash and drain all the vegetables. Cut off the end part of the mung beam sprouts. Shred the cabbage, carrot and onion around the same size as the mung beam sprouts. Mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.5. In a heavy frying pan or a wok, heat 3 Tbsp oil over medium-high to high heat. When the oil is hot, add the garlic and green onion and stir-fry for 20-30 seconds. Then add the port strips and stir-fry until they are nearly cooked through. 6. Add the shredded cabbage with the pork. Stir-fry for about 2 minutes or until it is soften, seasoning with a bit of light soy sauce if desire. Remove everything for the wok. 7. In the same frying pan or a wok, heat 3 Tbsp oil over medium-high heat. When the oil is hot, add the carrot and onion. Stir-fry for about 2 minutes, and then add the noodles. Stir in the sauce ingredients and stir-fry for few minutes. Add the pork and cabbage back into the pan and mix thoroughly. Stir in the bean sprouts. Heat through. Remove everything from the heat and serve hot.

Name of DishSeafood Linguine

Type:P

Ethnicity: Italian

Source: Mother

Contributor: Paolina Porretta

Quantities Units Ingredients

162 ½ 3¼½1281201 ½143½ ½

ozTbspcup

tspcup

ozcupozlbozmediumtsptsptt

linguineolive oilgreen onions chopped finelygarlic cloves minced worcestershire saucefresh chopped parsley bay leafcan of chopped tomatoesdry white winefrozen tiger shrimps (uncooked)fresh mussels canned clams with juicecod fish pieces (fresh)chili flakes tobasco salt & pepper

Directions:1. In a skillet on medium heat (325F) add olive oil and saute green onions and garlic until golden brown.2. Add chilli flakes, worcestershire sauce, and tabasco sauce. 3. Add the clams including their juice, fresh mussels, and shrimps. Add the wine and cover with lid. Bring to a boil. 4. Reduce the heat (250F) and add chopped tomatoes, parsley, salt & pepper, and bay leaf.5. Let everything simmer for 20 minutes stirring occasionally. 6. Add fresh cod fish on top, cover with lid and cook until fish is firm in texture. 7. Cook the linguine to ‘al dente’. After it is drained add the pasta to the seafood condiment. Toss it all together and serve immediately.

  Name of Dish Lasagna

Type: P

Ethnicity: Italian

Source: Contributor:

Quantities Units Ingredients1221216232½

largelbsmallsmallozozmediumcup

Lasagna noodlesGround beefOnionCloves garlic, choppedSpaghetti sauce (2 cans)Ricotta cheeseEggsGrated parmesan

1 lb Mozzarella cheese, shredded

Directions:1. Preheat oven to 350 degrees F2. Coat a large skillet with olive oil, add garlic and onion3. Add beef until it is no longer pink (about 10 minutues)4. Season with salt and pepper5. Add spaghetti sauce to the pan with ground meat and stir to combine6. Add parsley, cook and let simmer for 45 minutes and continue to stir7. In a mixing bowl, combine ricotta and the parmesan8. Stir the eggs and season with salt and pepper9. Coat the bottom of a deep 13 by 9-inch pan with olive oil and meat sauce10. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce11. Spread meat sauce over the lasagna and cover thoroughly12. Spread ricotta mixture over the meat sauce with a spatula13. Sprinkle the mozzarella on top of the ricotta14. Repeat step 10 to 13 to create two additional layers15. Top last layer with mozzarella and parmesan16. Bake for 1 hour then remove from oven17. Let lasagna rest for 30 minutes so noodles will settle and cut easily18. Cut into 2-inch squares to serve

  Name of DishChicken Fettuccine Alfredo

Type:Pasta

Ethnicity: Italian

Source: Saverio Aloi

Contributor: Ricardo Figueiredo

Quantities Units Ingredients248212

cupsouncescupslbstps

Chopped chickenAlfredo sauceMushroomsFettuccine pastabutter

Directions:1. Sauté chopped chicken and mushrooms in butter until lightly brown.2. Pour Alfredo sauce over chicken and let simmer for 5-7 minutes.

3. Boil water in pot, add pasta until desired tenderness.4. Drain water from pot. 5. Pour Alfredo chicken mixture over cooked pasta and stir.6. Sprinkle Parmesan cheese over Alfredo chicken.

  Name of DishLasagna

Type:Pasta

Ethnicity:Italian

Source: My mom

Contributor: Rozanne Ortiz

Quantities Units Ingredients1 box12 cans2 cans1 can

2 cups shredded

8 ounces1 pound8 ounces

½ cup1 tsp1 tsp2 tbsp1 pound shreddded

Lasagna noodles Lean Ground beefUnico Pasta Sauce Campbelles Cream of Mushrom Evaporated Milk Salt PepperSugarMozzarella Cheese

Directions:1. Boil lasagna noodles for 20 minutes ; drain and set aside2. Brown the ground beef. It takes about 6-10 minutes to brown the meat. 3. Add 2 cans of Unico Pasta in a pot. Gently stir this into the meat4. Season to taste by adding 2 tbsp of sugar, 1 tsp or salt & paper. Gently stir

these seasoning into the sauce5. Cover the pot and let the meat sauce simmer. Simmer on low heat for 30-45

minutes. 6. Prepare cream of mushroom in a bowl and add 2 cups of evaporated milk7. Use any baking pan to start the layering.8. First spread the cream of mushroom on the bottom of the pan9. Lay 3 noodles across the layer of the cream of mushroom10. Then layer the pasta sauce11. lay down the next layer of noodles12. Spread the cream of mushroom, then layer the noodles then spread the sauce13. Repeat procedure until there are no more noodles 14. Top the lasagna with shredded mozzarella cheese 15. Bake lasagna at 350° F for 30 minutes, or until thoroughly heated and bubbly. 16. Remove from oven and allow to cool for approximately 15 minutes

  Name of DishGnocchi

Type:P

Ethnicity: Italian

Source: Grandmother

Contributor: Sabrina

Quantities Units Ingredients1112 6112

kg kgmed.300 gtsptsp cupjars

zucchini potato egg flour salt pepper olive oiltomato sauce

Directions:1. Place 1 kilogram of unpeeled zucchini and 1 kilogram of unpeeled potatoes into a large saucepan and add enough water to cover them. Place on a high heat; add 3 teaspoons of salt, then leave to boil. Also, boil potatoes until soft.

2. Add 2 pinches of salt and a pinch of pepper. Crack the egg and stir in quickly before the temperature of the zucchini and potatoes cooks it. Add 2 handfuls of the 300 grams of flour. Mix both the zucchini and potatoes together into a paste.

3. Turn the zucchini and potato paste onto a flat surface and tip the rest of the flour on top. Then use your hands to mix it together. After a minute or two it will form into dough. Knead lightly. When it reaches a flexible consistency, it's ready

4. Pour some flour on the surface. Slice a fist sized piece from the dough ball and roll out into lengths that are about 3 centimetres thick. Use a flexible knife to cut off 2 centimetre pieces. Slice off another fist sized piece and repeat until you have used all of the dough. Make sure not to waste time so the dough will still be warm which is easier to roll.

5. Fill a large pot with water and add 3 teaspoons of rock salt. Place over a high heat, put on the lid, and bring to the boil. Give them a little stir and leave to cook. After, the gnocchi is cooked tomato sauce or white sauce is added and ready to serve. Lastly, my grandmother makes bags of gnocchi which she usually freezes so this way they are already prepared for the next event.

  Name of DishSpicy Pasta

Type:P

Ethnicity: Italian

Source: Myself

Contributor: Samantha Maung

Quantities Units Ingredients1 ½ 5½ 1631 ½ 201½¼

2101

tspclovescupozTbspstspozoztsptspttTbspsozcup

extra virgin olive oilchopped Garlicdiced onionmedium ground beefworchester saucesoy saucecanned Diced tomatoescanned Tomato pastebasilthymeblack peppertabasco saucefusilli Pastashredded mozzarella cheese

Directions:

1. Heat pan and lightly grease with extra virgin olive oil2. Lightly fry chopped garlic and diced onion when pan is hot 3. Add ground beef, Worchester sauce, and soy sauce 4. Fry until beef is cooked5. Add diced tomatoes and tomato paste6. Add basil, thyme, and black pepper7. Stir 8. Add Tabasco sauce9. Simmer sauce until ready to add in pasta9. Cook fusilli pasta in boiling water10. Add pasta to sauce and stir11. Add shredded mozzarella cheese and stir on low heat until cheese melts

  Name of DishRapini Pasta

Type:P

Ethnicity: Italian

Source: Nonna

Contributor: Sandra Paglione

Quantities Units Ingredients11/2 231/31/4121/4250

bunchcup large cloveslargecupcuptspTbspcupgrams

RapiniExtra Virgin Olive OilGarlic Crushed & DicedShallots ChoppedChopped Fresh Oregano (cut qty to 2 Tbsp if using dried)Chopped Fresh Basil (cut qty to 1 Tbsp if using dried)Crushed Red Pepper Flakes Sea Salt Freshly Grated Parmesan CheeseSpaghetti

Directions:1. Cut stems off rapini, then cut bunch in half, and submerge in cold water to clean. 2. Fill a large pot with 2.5 litres of water and bring to a boil.3. Place trimmed, rinsed rapini in a steel colander or steamer basket, and place in pot with a tightly fitting lid.4. Blanche (steam) rapini for 5 minutes then remove. Retain water to cook pasta. 5. In a large skillet over medium-low heat, add extra virgin olive oil.6. Once oil is hot, add chopped shallots and cook for approx. 3 minutes or until soft.7. Bring reserved water to a rolling boil, adding 1 Tbsp of salt.7. Add diced garlic to skillet and continue to sauté for another 5 minutes.8. Once water has come to a boil, add pasta, stir, and let cook uncovered for approximately 7 minutes or until al dente.9. Add de-stemmed, chopped basil and oregano to skillet, along with red pepper flakes; continue to sauté for 3-5 minutes to release flavours of spices.10. Add rapini to skillet, stir and let sauté until soft, approximately 5 minutes. 11. Drain pasta, rinse with cold water to stop the cooking process, drain again well.12. Add pasta to skillet, toss; remove from heat.13. Transfer pasta to serving plate; add generous amounts of sea salt and freshly grated parmesan cheese to taste.14. Pour wine....Enjoy.

  Name of DishMeat Lasagna

Type:P

Ethnicity: Italian

Source: Internet

Contributor:

Quantities Units Ingredients¼ 1588 ½ 111 4¼21828 91 ½

cupozozoztsptsp tsptbsplargecuplargelargeozozlargelb

parmesan grated cheesericotta cheeseshredded provolone cheeseshredded mozzarella cheeseoreganogarlic powderoreganoolive oilminced garlicmilkeggsdiced onioncanned tomato saucespaghetti saucelasagna pastaground beef

Directions:1. Preheat oven to 375ºF2. Over medium heat, season ground beef with garlic powder and 1 tsp of oregano. 3. Brown meat and drain.4. In large saucepan, mix spaghetti sauce, tomato sauce, and ½ tsp of oregano and set aside.5. Add olive oil to skillet and heat. Sauté garlic and onions for approximately 5 minutes.6. Mix sautéed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.7. In medium bowl, mix ricotta cheese, eggs, milk and oregano. 8. In another bowl, combine mozzarella and provolone cheeses.9. Boil lasagna pasta according to instructions on package.10. Layer a 9x13 inch baking pan with enough sauce to cover bottom of pan. Lay 3 lasagna noodles in the pan. Cover with sauce, followed by ricotta mixture and mozzarella/provolone combination. Repeat layering.11. Sprinkle with parmesan cheese.12. Bake covered in preheated oven for 30 minutes. Uncover and continue baking for 15 minutes.

Source: http://www.recipematcher.com/index.php/recipe/show/Meat-Lasagna

  Name of DishMom’s Mac & Cheese

Type:P

Ethnicity: American

Source: Mom (Nancy Crown)

Contributor:

Quantities Units Ingredients533

111¼ 3 ½ 2

TbspTbspCupsttttttCupCupCupCupCupTbsp

ButterFlourMilkGarlic PowderChivesSalt & PepperMedium Cheddar (grated)Mozzarella (grated)Asiago (grated)Smokey GoudaShell PastaBreadcrumbs

Directions:1. Cook pasta and drain well. Put in casserole dish with lid.2. Melt 3 Tbsp of butter in large saucepan on medium heat. Set remaining butter aside.3. Add flour and seasonings to melted butter. Blend well.4. Add milk and cook over medium heat until mixture starts to bubble and thicken.5. Turn heat down. Add cheeses. Allow each cheese to melt separately before adding next.6. If sauce is too thick add a splash of milk.7. Pour sauce over cooked pasta, mix to coat well. Set aside.8. Make topping by melting remaining 2 Tbsp of butter and mixing in breadcrumbs.9. Add breadcrumb topping to pasta.10. Bake pasta in casserole dish with lid on in a 350˚F oven for 30 minutes. Remove lid and set oven to broil. Broil until breadcrumb topping is lightly brown. Serve hot.

  Name of DishMantu (dumpling)

Type:Pasta

Ethnicity: Afghanistan

Source: My mother

Contributor: Suzzy Marocha(myself)

Quantities Units Ingredients

21½2½½

12½½21½½

13½½

cupslbtsptsptsptsp

cuptsplbtspTbspmediumtsptsp

tspcupstsptsp

Ingredients for fillingchopped onionsground beefgarliccoriander powdersaltfreshly ground black pepper powderIngredients for Toppingchana lentilstomato pasteground beefsaltcooking oil onion (finely chopped)garlicfreshly ground black pepper powderIngredients for dipdried mint leavesplain yogurtgarlicsalt

Directions:Directions for the filling:1. In a pot, add ground beef and water that almost covers all the meat. Allow the ground beef to cook in the boiling water. Stir the meat every 5-10 minutes to make sure that all the meat is cooked. Once the entire meat is cooked drain all the water and set aside to cool down.2. In a bowl, add the chopped onions, the garlic, ground coriander powder, salt, black pepper powder, and the ground beef. After mixing all these ingredients well, it is ready to be stuffed in the wonton wraps.3. Place the wonton wrap on a flat surface and wet the corners with your finger. Take a small amount of the topping and put in the middle of the wonton wrap. 4. Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel. 5. Place the mantu (dumplings) into a steamer, and cook for 30 minutes on medium heat

Directions for the topping:

1. Heat cooking oil in a pot. Add the chopped onions and garlic and fry until golden.2. Add ground beef and stir until the meat is cooked.3. Add salt, black pepper, tomato paste, precooked lentils, and also add about a ½ cup of water. Stir and cover. Allow for it to cook for about 10 minutes.Directions for the dip:1.In a bowl add the dried mint leaves, salt, garlic, and plain yogurt. Mix all these ingredients well.Directions for garnishing1. After the mantu are cooking in steamer place the mantu in a serving plate, slightly cover the mantu with the cooked toppings, dip and garnish it with a little bit of vinegar and red chilies as per individual taste.

Name of Dish: Spicy Cheese Rigatoni

Type:Pasta

Ethnicity:Italian

Source: Contributor:

Quantities: Units Ingredients

33¾½11 ½11211

tbsptbspcupcupcantsptsptspcupcuppound

butterflourmilkchicken brothtomatoes (drained/diced)red pepper flakespepperoreganoshredded sharp cheddar cheeseRomanorigatoni

Directions:1. Melt Butter in saucepan.2. Add flour and stir for 3 minutes.3. Gradually whisk in milk and stir.4. Bring to a boil.5. Add tomatoes, red pepper flakes, prepared oregano and simmer for 5 minutes.6. Reduce to low heat.7. Add cheese and stir until melted and well blended.8. After draining rigatoni, add sauce to pot and pour rigatoni back into pot. Stir well.

Name of DishChicken Alfredo with Fettuccini Noodles

Type: P

Ethnicity:Italian

Source: http://allrecipes.com/Recipe/Chicken-Alfredo-with-Fettuccini-Noodles/Detail.aspx

Contributor: Vanessa Ramawad

Quantities 11 ½116111

Units lbcupslbozpinttspcup

Ingredients fettuccini pastabutterskinless, boneless chicken breast halves - cut into cubeswhole milk ricotta cheeseheavy creamsaltgrated parmesan cheese

Directions: 1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

2. Melt 2 tablespoons butter in a large skillet over medium heat. Sauté chicken until no longer pink and juices run clear.

3. In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

  Name of DishPyrohy

Type:P

Ethnicity: Ukrainian

Source: Mother

Contributor: Willis McCutcheon

Quantities Units Ingredients2 cups 1 tsp 1 or 2½ cup

Filling:2 cups 1 ½ cup 1 tsp

Dressings:1 8 to 12½ cup1

500ml5mllarge125ml

500mllarge125ml5ml

largestrips

container

floursaltegg or egg whiteswarm water

cottage cheeseeggdry of fresh dillsalt

red onionbaconbuttersour cream

Directions:1. Measure two cups of flour and put into a large mixing bowl, add salt.2. Whisk either egg or egg whites together in a separate bowl3. Add warm water to the egg or egg whites and blend the liquid mixture with the flour and salt4. The dough should be soft, do not over work the dough5. Roll dough out on floured surface until it is approximately one to two centimetres thick6. Take a either a circular cookie cutter or a glass with a floured rim and press into the dough7. Place circular pieces of dough to the side and continue with step 6 until all dough has been used8. Place a large pot on the stove with salted water and bring to a boil (about six litres)9. Make the filling while the water boils, combine cottage cheese, egg, dill and salt in a bowl.10. Place about a tablespoon of filling in center of each circle of dough11. Fold the disc of dough with filling in half and press ends together, use water on your finger tip and run along the edge of the pressed end to seal the dough12. Add to boiling water, boil for approximately twenty minutes or until the pyrohy floats to the surface.13. Plate and serve with sautéed onions, bacon and sour cream

  Name of DishPeanut Sauce Cold Soba Noodles

Type:Pasta, Salad

Ethnicity: Japanese, oriental fusion

Source: Television drama, restaurant dishes and self alteration

Contributor:

Quantities Units Ingredients

3/4¼21 1/21½ 2-3

1 ½ 1/4¼ 1/23/413

CupCupTbspTbsp TspTsp Tbsp

Tsp Cup CupTbspWholeCupCups

natural peanut butter (more liquid form)peanut butter (creamy)soya sauceseasoned rice vinegar sesame oilbrown sugardrinking water

roasted seasame seedssushi seaweedmasago/tobikospring onion/scallion english cucumberartificial crab leg meatsoba noodles (cooked)

Directions:1. Cook soba noodles according to package time2. Drain noodles from hot water3. Rinse noodle with ice cold water and drain well4. Shred artificial crab leg meat5. Julienne English cucumber6. Dice spring onion/scallion7. Combine soba noodles, crab leg meat, cucumber and spring onion in a large mixing bowl8. Cover bowl with plastic wrap and refrigerate9. In a small mixing bowl combine: peanut butter, natural peanut butter, soya sauce, rice

vinegar and sesame oil together10. Whisk together until smooth, add water if sauce is too thick for one’s desire11. Pour sauce over chilled soba noodles and other ingredients in large mixing bowl,12. toss lightly and return to refrigerate13. Us scissors to cut sushi seaweed to thin shreds14. Sprinkle roasted sesame seeds, spring onions, seaweed and masago/tobiko over noodles15. Serve

(Makes 2 servings)

  Name of DishVietnamese Vermicelli (bun thit nuong)

Type:Entrée

Ethnicity: Vietnamese

Source: http://ravenouscouple.blogspot.com/2009/05/bun-thit-nuong-vermicelli-with-grilled.html

Contributor: Anhthu Nguyen

Quantities

Units Ingredients

¼½1/3½21

1.5¼¼222-32-3323

1412112¼½

cupcupcupcupclovestsp

lbcupcuptsptspclovessmalltsptsptsp

ozcupcupmediumheadlargecupcup

(For the Nuoc Cham – Fish Sauce Dressing)SugarLemon juiceFish sauceWaterGarlic, mincedChilli paste

(For the Grilled Pork – Thit Nuong)Pork butt or shoulderFrozen lemongrass, mincedSugarFish sauceGround pepperCloves garlicShallotsSesame oilDark soy sauceRoasted sesame

(For the vermicelli)Package of vermicelliMintBeansproutsCucumberIceberg lettuceCarrotsRoasted peanuts, coarsely crushedScallion onions

Directions:

(Nuoc Cham)1. Combine all the ingredients for the nuoc cham (fish sauce dressing) and set aside in the refrigerator

until ready to use.

(Grilled Pork)

2. Thinly slice the pork into ¼ inch slices 3. For the marinade, combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce,

pepper, dark soy sauce, and sesame oil. 4. Add the pork to the marinade and let it sit for at least 1-2 hrs.5. Grill the pork on the barbeque or stovetop grill until nicely golden brown and slightly charred. 6. Remove the pork once its done and toss it in a bowl with the roasted sesame to coat.

(Vermicelli)7. Place the entire package of vermicelli in boiling water for about 6-8 min, stirring regularly so it

won't stick to the bottom of the pot. To check for doneness take one strand to taste and it should be slightly firm but chewy.

8. Drain and flush the noodles in a colander with cold water to stop cooking process and place it aside.

9. Slice the cucumber into small matchstick size.10. Rinse and chop the iceberg lettuce into thin slices.11. Rinse the beansprouts and fresh herbs.12. Peel the carrots, grate them on a cheese grater, and set aside.13. ( For one serving) In large bowl, combine about 2 cups of the vermicelli with 8 slices of the grilled

pork. The add fresh herbs, cucumbers, beansprouts, carrots, crushed roasted peanuts, and scallions according to preference and taste.

14. Serve the vermicelli with the nuoc cham (fish sauce dressing) in a small bowl on the side or pour it over the noodles to dress.