Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
egg whites.
Dip chicken into egg whites, allow excess
Make sure chicken parts are patted dry.
like glass or Pyrex). Add chicken and toss to coat. Marinate
mall saucepan blend milk with white sauce mix. Cook until sauce thickens (or follow
il the grate. Season chicken breast halves with salt and black pepper
Sprinkle chicken with cumin, chili powder, salt and a dash of cayenne on each.
In a blender or food processor, combine avocado, yogurt, garlic, 1/4 cup water, lime juice, 1/2 tsp salt and cilantro. Blend until smooth.
In fry pan with lid, brown chicken in olive oil 2 minutes on each side. Cover, lower heat and cook until just done, approximately 3 minutes.
Serve chicken with avocado sauce poured over it.
Place broccoli stem end down in boiling salted water. The heads should not be in the water. Cook uncovered 10-20 minutes.
Turn broccoli so that the entire broccoli is under water, cooking another 5 minutes. Drain.
To make white sauce - melt butter and add flour, gradually blend in milk stirring constantly.
Reduce heat and cook an additional 3 minutes. Serve over broccoli.
Smoke the chicken (see related recipe) and cool to room temperature.
ompletely. Reserve shells for sauce (recipe to follow) and rinse
he chicken into bite-size pieces, season with salt and freshly ground white
Sauce:
Heat butter in saucepan,
ix in peanut oil. Add chicken and turn to coat. Cover
Place the chicken in a dish with the crushed ginger and garlic,
Line a large baking pan with parchment paper. Using a food
make the Mustard Sauce: Stir together all
Brown chicken and garlic in a small amount oil in a large frying pan.
Sprinkle herbs, onion salt and pepper on top of chicken.
Pour wine over chicken and herbs.
Wash and cut lemon in half.
Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
Serve chicken with a wild rice mixture, spooning the liquid over the the rice.
baking sheet, toss the chicken with 1 tablespoon oil and season
rab, wine, Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir
Pound chicken breasts until thin.
Lay out flat and sprinkle with parsley