Ingredients:
12-16 lasagna noodles, non-cook variety
1 lb. chopped meat (1/2 kilo)
1 onion
1 green or red pepper
1 can (or fresh) mushrooms sautéed
1 jar marinara sauce (or 1 large can Tomato Max)
Method:
Cut up onion, green/red pepper and sauté with canned or fresh mushrooms.
I use raw meat, do not have to brown.
In a 9″x13″ pan layer of lasagna, sauce, meat, lasagna, sauce, vegetables, lasagna, sauce.
Cover with aluminum foil and bake for 1 hour 350°F or 180°C.
Ingredients:
1 pound elbow macaroni
1 pound ground beef
1/2 cup chopped onion
1 large can crushed (or stewed) tomatoes
1 can tomato sauce
1 tablespoon sugar
Salt and pepper, to taste
Optional:
Green peppers, chopped
Mushrooms
Method:
1. Cook elbow macaroni as directed on package. Drain.
2. In a large skillet, over medium heat, cook meat, breaking up as it cooks, until browned.
3. Sauté onions and add to meat. Add remaining ingredients and continue to cook until all ingredients are combined and hot.
4. Put elbows into a large serving bowl and pour meat/tomato mixture over them.
5. Mix well and serve with crusty Italian bread.
Ingredients:
1 pound ground beef
Salt and pepper, to taste
2 cloves of garlic, or garlic powder, to taste
1 15-ounce can of tomato sauce
1/2 tsp. oregano
8 ounces parve sour cream
4 ounces parve cream cheese
1 small bag of macaroni
Method:
Cook macaroni according to package directions.
Meanwhile, brown the meat (draining if necessary), adding the salt, pepper, and garlic. Stir in the tomato sauce.Add the oregano. Stir in the pareve sour cream and pareve cream cheese. When macaroni is done, drain and add to the meat mixture.
Ingredients:
8 ounces boneless steak, cut into 3″x1/4″ strips
4 green onions
1 medium onion
4 garlic cloves
1 tsp salt
6 to 8 ounces somen, ramen, or udon, Japanese rice noodles
6 tbsp. vegetable or peanut oil
1 tbsp. sesame oil
2 chilies, halved lengthwise
1/2 cup beef broth
2 tbsp. soy sauce
2 tbsp. soy sauce
1 cup whole fresh mint leaves
Juice of 2 limes or more to taste
Method:
Cut the dark green part of the green onions in 3″ pieces. Chop the white part. Slice the onion thinly and mince the garlic. All can be done in the processor, but keep separate.
Bring 4 quarts of water and salt to boil. Add noodles and cook uncovered over high heat stirring with chopstick or fork for 2 minutes until tender. This applies to fresh noodles that are often sold in the produce department. If you buy the dried noodles, they take about 10 minutes.
Drain in a colander and place over a large bowl. Toss the noodles with the sesame oil so they don’t stick together.
Heat 2 tbsp. oil in a wok or large skillet under medium high heat. Add onions and chilies and stir-fry for 2 to 3 minutes. Reserve if you are using raw steak.
Then add a bit more oil to the wok and stir fry meat until it changes color, 3 to 4 minutes. Transfer steak and reserve.
Lower heat to medium and add the garlic and green onions to the wok for about 30 seconds. Add the noodles to the pan along with the broth, soy sauce and heat thoroughly. Add the steak, onion, chilies, mint leaves, and lime juice.
Chilies can be removed or used as garnish – they are very hot!
