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.
read machine manual recipes call for warm water, use that. If
1, FOR MACADAMIA CRUST: Mix all of
o brush on fruitcakes.
For the fruitcake; butter two (8 x
add the garlic and cook for 1 minute, add the carrots
up lukewarm water from the recipe for 5 minutes. Then add 3
br>Bake at 275\u00b0 for 3 hours or until done
2\" deep pans, this recipe makes:
One 14\" round
afe bowl. Microwave on high for 5 minutes, stopping to stir
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
urn.
To make white chocolate mousse:
Add
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
Preheat oven to 350 degrees.
In a large bowl, beat cake mix, oil, condensed milk, and egg whites on low with electric mixer, until moistened; increase speed to high and beat for 2 minutes.
Stir in fruit and pecans.
Spoon batter into 2 greased and floured 5x9-inch loaf pans.
Bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
Cool in pans for 10 minutes.
Remove from pans and cool completely on a wire rack.
Store in an airtight container.
br>Bake at 250\u00b0 for 8 hours. Remove and cool
Cream the butter. Add sugar and cream until fluffy. Beat eggs with rotary beater. Add to butter and sugar mixture; mix well. Chop nuts and fruit.
Mix with a portion of sifted flour.
Sift remaining flour with baking soda together. Add butter and egg mixture.
Add fruit, nuts and flavorings. Pour into a greased paper lined tube pan.
Put in cold oven and bake at 250\u00b0 for 3 hours for a large cake.
Cool in pan on cake rack.
Make 5 pounds when baked.
ith some white wine if desired and saute for just a little
Soak the fruit mixture in wine overnight.
Cream butter and sugar.
Add beaten eggs, sifted flour and salt.
Then add fruit mixture and nuts.
Grease three loaf pans and line with heavy brown paper and a layer of waxed paper.
Bake in slow oven (250\u00b0) for 2 to 2 1/2 hours.
Temperature may be raised to 275\u00b0 during last half hour.
Place a pan of water on the bottom shelf of oven until last half hour of baking.
Preheat oven to 250\u00b0.
Cream butter and sugar.
Sift flour and cream of tartar together.
Add flour to butter and sugar, alternating with beaten egg whites.
Mix milk and soda, then add to butter, sugar and flour.
Flour fruit and mix into batter. Bake at 250\u00b0 for 2 1/2 to 3 hours.
Cream sugar and butter.
Beat in eggs, one at a time.
Add remaining ingredients.
Pour mixture into a greased and floured tube pan.
Bake at 275\u00b0 for about 4 hours.
ery slow oven (250\u00b0) for about 2 1/2 hours