Thursday, February 23, 2012

Simple Crockpot Chili Recipe

Simple Crockpot Chili Recipe
Easy Slow Cooker Chili with Ground Beef

This simple crockpot chili recipe is one of my family most beloved meals. I ordinarily double or even just triple this recipe, since it's so simple and easy to toss together. That way I've got more that I can deposit in the freezer. Chili with ground beef is among the most lowest priced recipes I am aware of -- and also it happens to be extremely nutritious. Plenty of protein, fiber, vitamin C, antioxidants, lycopene, take your pick - the low fat meats and plenty of vegetables are really unquestionably one of the best approaches to complete a meal.

I also love recipes that I can do this quickly with ground beef, that is certainly continually an inexpensive staple. Even when draining off the most fat as is possible, this easy recipe continues to be loaded with flavor, coming from the the variety of peppers, cumin and garlic. Best of all is how quick it really is to toss together such a scrumptious supper -- just saute the beef and vegetables, toss it all in a pot and you're good to go.

Lastly, this easy chili recipe is good for the slow cooker, crock pot or Dutch oven -- however you choose to go. If you use a crockpot, then merely saute everything at the beginning, then simply heap everything into the crock pot to bubble quietly away to greatness while you go do something fun. If you're going to be puttering around the house, feel free to put your simple chili in the Dutch oven on the back of the stove. The heat is easier to tweak in the Dutch oven, but otherwise there's no difference.

Ok - that's my preaching. Here we go.

The Method! - Simple Crockpot Chili Recipe

You'll need:

* 1 pounds ground beef or ground chuck
* 2 medium yellow onions, diced
* 3 large cloves garlic, minced
* 2 medium bell peppers, diced
* 1-2 Anaheim peppers, diced
* 2 - 28 ounce cans diced tomatoes, drained, juices reserved
* 1 19.75 ounce cans black beans, drained
* 1 19.75 ounce cans pinto beans, drained
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons chili powder (or to taste)
* 1 1/2 teaspoons cumin
* 1 1/2 teaspoons kosher salt (or to taste)
* 1 teaspoons black pepper (or to taste)
* 1-2 teaspoons crushed red pepper flakes
* juice of 2 limes
* optional - 1-4 jalapeno peppers, 1 habanero pepper, 1-3 teaspoons cayenne pepper - these are all major heat elements, and you can layer them in as you wish

Instructions - Simple Crockpot Chili Recipe

1. Brown the ground beef in a heavy Dutch oven over medium heat. If you're using a leaner cut of meat, add some olive oil - a tablespoon or two - to the pot to facilitate the browning. If you are using a fattier cut, let it render the fat out on its own. I like to let ground beef or chuck render, then I drain the fat, and rinse it under hot water to get even more fat off. Yes I know - normally fat means flavor and that's a little overboard. But in this case you're going to be adding a ton of extremely high-flavor ingredients, and I'd just as soon get rid of the fat. That way I can eat as much as I want with no guilt. It doesn't serve a purpose here - so away with it!

2. Once the beef is browned and drained as necessary, return it all to the heat and bring the temperature back to about medium. Add the onions, garlic and peppers. Stir everybody up and allow the veggies to cook about ten minutes or so, or until fragrant the onions are becoming translucent. If you want to up the heat quotient - start with far less than you'll think you need - say 1 habanero instead of 4. Put one in at this point, and give the chili an hour between each additional heat smack. You'll thank me for this.

3. At this point, you can transfer the ground beef and veggies to your crockpot. Add in everything else but the lime juice, set it on low, and leave it alone for about 8 hours. If you can, about halfway through, taste it and adjust it for seasoning ? salt and pepper. Be very careful with the 'hot' stuff, unless you know exactly how much you like. You can always add it later, but you can't take it out.

4. If you're going to finish in your Dutch oven, then everything else (except the lime juice) can now go in! Everybody into the pool! No particular order necessary - just throw it all in. Bring to a simmer, and allow it to simmer for a good long time. Give it a minimum of an hour - three-four hours is even better. My kids start dipping out of the pot the minute it's not raw - so you may have to be sneaky at this point. Frankly it smells so good you'll have a hard time keeping it safe.

5. Now - that's the base chili. The only 'artistry' part you need can come into play at this point. After the first hour (or two or three hours in a slow cooker), start tasting. I can almost guarantee you'll need salt and black pepper. If you want additional heat start layering it in now. You can add additional heat or more cumin, more chili powder - whatever you like. Just go slowly and allow the flavors to marry for a half hour or so before adding more. Remember - this is a long simmering dish, and well worth the taking a bit of time - so you'll have opportunity to pop the flavor in any direction you like. If you're adding additional peppers, make SURE to let them simmer in and fully incorporate.

That's it - you're done. Have at it - you invested a little time one day (and not even that much), so you can reap the benefits over several meals. Enjoy the rewards.

Wednesday, February 22, 2012

Colcannon - Irish Potatoes Colcannon

Buttery Potatoes and Cabbage

While Irish Colcannon isn't well-known in the US -- it ought to. A very close relative - mashed potatoes -- is known through out this country. Colcannon potatoes -- the particular term 'Colcannon' means white headed cabbage in Irish, is a really basic meal featuring mashed potatoes, cabbage, together with butter. You'll discover even more elements that show up occasionally in addition -- milk, cream, pepper and salt, bacon, onions, leeks, scallions plus bacon or ham are typically acceptable enhancements. This food is meant to be straightforward and satisfying in addition to delightful - and it truly is all of those items and a lot more.

A Colcannon recipe is often offered family style, with a well within the center of the mashed potatoes. Melted butter is literally poured in that well, and the plan is literally that everybody get a fork full, and then soak every bit into the melted butter just before enjoying it. You got to really like just about anything in which each mouthful is designed to hold the most melted butter. Just about all Colcannon recipes include cabbage -- unwaveringly insist that only kale be used - this is a relation to everyday white cabbage. In my head it doesn't necessarily make sense that 'white headed cabbage' be talking about any dark green veg, nonetheless the entire world is filled with strange things, huh?

Irish Colcannon is usually normally offered on Samhain, the day following Halloween - November 1st. I've seen records towards a custom in which small coins or charms are placed in the dish and each one was meant to foretell the fortune of the individual recipient for the upcoming year. Interestingly, I've also noticed this tradition more often spoken about in mention of Barmbrack, a fruited Irish tea bread more commonly. It can be quite possible it's a regional discrepancy. Seriously they are both scrumptious, and so go ahead and put any kind of tokens that appeals to you in any recipes you opt to offer. But alert your diners so they will not eat some thing unexpectedly.

Colcannon potatoes are one of those recipes similar to pumpkin pie in the US. Absolutely everyone within Ireland realizes what it is, nevertheless it is not eaten much beyond once per year. The Irish Folklore Commission also provides a song about it. Give it a test next St. Patrick's Day -- or anytime in addition there's a chance you're feeling somewhat Irish. Sing the music also. I won't tell.

Colcannon Recipe
Colcannon Mash

You'll Require:
4 large Russet or Irish potatoes, peeled and cubed
1/2 cup (1 stick) butter
1 cup milk, whole milk preferably
Fresh ground black pepper
1 cup thinly cut cabbage
1/2 cup (4 pieces) bacon, crisped and diced*
4-6 green onions, finely sliced
Salt and pepper to taste

1. In a big Dutch oven or sauce pan, place the potatoes, A tbsp of salt, and adequate water to merely cover the tops of the potatoes. Bring to a boil, lower to a simmer. Allow to cook at a simmer until just fork tender, approximately 20 minutes.

2. Inside a 2nd pot, set chopped cabbage together with 1 teaspoon kosher salt. Include 1/2 cup water, and bring to a simmer. Cook cabbage for just about 10 mins. You need to soften cabbage, but not too much so that it will become too soft. A little resistance or crunch is required.

3. When cabbage is tender, put in the milk or cream along with 1/2 stick of butter. Add several cranks of black pepper. Bring heat upwards merely till whole milk is very hot and butter gets melted. Never allow the milk to boil. Stir in spring onion and the bacon or country ham.

4. The moment potatoes are soft, strain the water and then return them to hot, dry cooking pot. Reserve a cupful of the potato cooking liquid. Mash potatoes, stirring in enough of the milk to help. If you prefer a extra fluid, include some of the potato cooking water. Be mindful - the cooking liquid can be quite salty, as is also the bacon/ham. Use the milk first. Ensure you mix in any of your solids with the hot milk -- the spring onion, bacon, and cabbage.

5. To serve, place potatoes inside the serving dish. Make a well into the middle and place the rest of the half stick of butter, melted.

*You are also able to utilize country ham - the salt cured type -- if you wish. Normally, I would like.

Irish Colcannon is actually the old fashioned recipe for potatoes mashed along with cabbage, kale, butter in addition to bacon. Often called Potatoes Colcannon, Colcannon Potatoes, or Colcannon Mash, this particular Colcannon recipe is as easy as it is delightful.

Tuesday, February 21, 2012

Oatmeal Cranberry Cookies

Oatmeal Cranberry Cookies

Every now and then I've got strikes of culinary creativity that seize even myself unexpectedly. I heard
'heavenly' so frequently any time my taste testers got their hands on these oatmeal cranberry cookies that I'm fairly certain St. Epic, The Patron Saint of Awesome, sent me a divine personal message. These oatmeal cranberry cookies are just insanely fabulous.These oatmeal cranberry cookies are the finest cookies that I've ever created. And I've produced a good deal of cookies. A pair of The Horde declared them better than chocolate chip cookies, and my sitter stated they were her all-time favorite
cookie. My neighbor stated these were the best cookies he had ever tasted.

Big and fat, with a sweet soft and chewy middle, the tang of dried cranberries, a buttery crunch along
the lacy sides, the perfect amount of coconut to dress it up, however homey enough to say "grab me by just the double handful". I do think my work here is done.

You'll Need:
* 1 cup butter, softened
* 1 cup sugar
* 1 cup packed light brown sugar
* 2 large eggs
* 2 tsp vanilla extract
* 2 cups flour
* 1 tsp. baking soda
* 1 tsp salt
* 3 cups quick cooking oats
* 2 cups sweetened coconut
* 2 cups dried cranberries -- craisins

1. Preheat the oven to 375F.
2. Within the bowl of electric mixer, cream together butter, white and brown sugars plus vanilla extract. Add baking soda with salt and then stir very well to blend, scraping down the edges of the
3. Add eggs, one at a time, blending well right after each inclusion. Add flour, then mix very well.
4. Stir in oats, cranberries and coconut.
5. Using a tablespoon or small scooper (such as ice cream scoop), drop oatmeal cranberry cookies on
to baking sheets. Bake for 14 minutes, rotating cookie sheets halfway through the baking time.
Note: start checking oatmeal cranberry cookies at 8 minutes -- cooking may differ depending on exactitude of the oven and also the size of your cookies. You would like them to become a light golden.
6. Let cookies to cool upon the baking sheets for 5 minutes before transferring to a wire rack to
finish cooling totally.

Monday, February 20, 2012


A bit of history...

If you ask people what their favorite flavor is, chances are they'll respond with 'chocolate'. Vanilla however consistently ranks at the top of most polls as the most popular flavor of sweets and baked goods. Vanilla is often used to describe a Plain Jane situation, but true vanilla is anything but simplistic. Like chocolate, it is most often seen in sweet dishes, but it is just as appealing when making savory appearances. So what is vanilla?

Vanilla is the only edible fruit of the largest flowering plant family in the world - orchids. It is harvested from the seed pods of two tropical members of the species, commonly known as Tahitian or Bourbon. These are the only two types that are grown commercially, although there are well over 100 different members of the vanilla family.

Centuries ago The Totonaca and Olmeca peoples of the Gulf Coast of Mexico were the first to use vanilla in beverages and to domesticate it for cultivation. Both peoples considered vanilla as sacred and as gifts from the gods, and used the plant in sacred ceremonies, as parts of amulets and in temples for the fragrance.

In the early 1500's, vanilla beans left Mexico, bound for Spain, where it was initially used as a perfume, and later as a flavoring, and it gained rapid popularity. Thomas Jefferson is credited with bringing vanilla to the US on a return trip from Europe as ambassador to France.

About the plants...

Vanilla is native to tropical South and Central America more specifically to Mexico, although it is now grown in multiple locations throughout the world. Soil and climate changes in various locations lead to subtle, but distinct flavor and aroma variations. Therefore, you'll often see very distinct locations in the branding of different vanillas - i.e. Mexican, Madagascar, Indonesian etc. No matter where the beans come from, good beans should have a distinctive, rich, full aroma, and be smooth in appearance. They should also be quite pliable - you should be able to bend them without breaking them. Don't buy vanilla beans that show signs of being dry (wrinkled), brittle or those which have a 'smoky' or musky smell.

Because growing vanilla involves a minimum of three years for the plants to develop, and the pods require a nine month on-the-vine development, growing vanilla is extremely labor intensive, leading to the high cost (second only to saffron!). After harvest, the beans must be 'killed' or cured correctly by drying in order to fully develop the signature vanilla aroma and taste. Once dried, the beans have reduced to 1/5 their original size, but they are now the familiar dark color and sport the rich, intense aroma for which they are prized.

Almost all vanilla beans, regardless of the location where they are grown, originated in Mexico. The exception is Tahitian beans, which are considered distinct botanically, although even the root stock for this species had origins in Mexico. Therefore, Mexican vanilla, if grown in Indonesia, is Indonesian. Only vanilla grown in Mexico is known as Mexican - which is one of the finest in the world.

The US is the world's largest consumer of vanilla, followed closely by France. The US dairy industry is one of the largest consumers of our vanilla imports, using it liberally in ice cream, drinks and yogurts. Other uses involve a myriad of food applications, but also in fragrances of all kinds. Most labels which identify 'vanilla flavoring' actually contain imitation vanilla. "Natural" vanilla flavor is often a mix of real and imitation vanilla, whereas pure vanilla is often proudly labeled as such, often with the country of origin. Taste of few of these side by side, and you'll quickly realize why true vanilla is so highly prized, and can command premium prices. There's nothing like it in the world.

Forms of Vanilla

Most of the time you'll encounter vanilla in two forms - either the whole bean as pictured at the top of the article or in an extract. The whole beans are primarily used by splitting the bean and scraping out the tons of tiny seeds - the tiny black dots you see in high quality vanilla products such as ice cream. Those bitty dots are gorgeous little flecks of flavor.

You'll also see vanilla extract - in which vanilla beans have been steeped in alcohol in order to capture the flavor. Because the alcohol is the vehicle by which the flavor is delivered, if you add vanilla extract to hot ingredients, you run the risk of the alcohol evaporating and having the flavor dissipate too much. Always look for 'pure' vanilla extract - keep away from anything labeled 'imitation' or vanilla 'flavoring'. The flavors are harsh and rather bitingly 'chemical' in nature.

Other than these, if you wish to get a bit more adventurous, look for some of the other form in which vanilla has begun appearing in recent years. Many times these can be found in specialty or high end grocery stores, and of course there are numerous online sources.

Ground vanilla beans are just what it sounds like - whole vanilla beans which have been ground. Don't confuse this with vanilla powder - ground vanilla is pure vanilla. The flavor is unbelievable, intense and heavenly. It's not sweetened, and doesn't dissolve completely, but the flavor makes it worth the trade off.

Vanilla powder on the other hand is a powder made from dextrose or sucrose, which has been sprayed with vanilla extract. It is sweetened by nature of the base powder, and the flavor and aroma are lighter than in other products.

Vanilla paste is a mix of intense vanilla extract and ground vanilla beans. It's a thick liquid, not truly a paste, and it wonderful to use in baking where you want an intense, pure vanilla flavor. It is often used in applications involving cream - ice cream, custards and puddings.

Use and Storage

Use the whole bean! Every bit of the beans are full of flavor. If you only need the seeds scraped out for one recipe, make sure that you save the pods for use in another. You can steep the pod in hot liquid - coffee, cream or tea - for a beautiful additional flavor.

If you've used a pod, rinse and dry it. It can then be added to a sugar container or coffee tin, and it will continue to impart flavor, although admittedly less intense. If you come across beans that have dried out, you can rehydrate them. Simply soak them in the liquid your recipe calls for. Alternately you can use a spice or coffee grinder to grind over-dry vanilla pods for use in recipes in place of, or in addition to vanilla extract or paste.

Vanilla is typically thought of as a flavor to be paired with sweets - but try it in savory dishes as well. It's particularly lovely in sauces.

Store vanilla beans indefinitely in a cool dry place. Don't refrigerate them - this increases the likelihood of the beans mildewing. Simply use an airtight container or jar, and keep them out of direct sunlight. Check them occasionally for moisture, which can lead to mold. If you happen to cut open beans that show signs of having developed crystals inside - then celebrate! These occur naturally in some types of Bourbon vanilla beans which have stored for some time. These are beautiful in taste - have a party!

Saturday, February 18, 2012

How to Make Homemade Sugar Cookies

Sugar Cookie Recipe - How to Make Sugar Cookies from Scratch

Every home cook really should have an awesome easy sugar cookie recipe around. They are among the simplest types of cookies to create, and are pretty much globally beloved. Who doesn't enjoy a sugar cookie? This specific recipe -- after years of making a million different types - is the greatest sugar cookie recipe I've found. They're delicate, buttery and excellent for holding icing if you like. Furthermore? Sugar cookies from scratch are so quick you will never need another mix.

The following recipe is actually the one that I use whenever a holiday comes around. We bust out the cookie cutters, and I also permit the children go loco with the dough. Creating rolled sugar cookies is quite simple, specifically when you've got a recipe as basic and easy with this one. We've transformed these into Valentines, Shamrocks, Easter Eggs and Bunnies, Ghosts and Pumpkins, not to mention, more Christmas Trees and Cookie People than you can count. I have furthermore made these by the thousands for more grade-school classes than I choose to attempt to count! A number of of our best holiday memories are from teaching my children the steps to making sugar cookies, as well as enjoying all of them decorate to their hearts' content. If you're feeling like it, a a bit of food coloring gel will shade the dough, and naturally you can color the sugar cookie icing too if you like.

Test these for your forthcoming 'cookies from scratch project'. They'll come to be your own go-to cookie recipe in no time!

Ingredients -- Simple Sugar Cookies

* 1 1/2 cups butter, room temperature
* 3 cups white sugar
* 4 eggs, room temperature
* 2 tsp vanilla extract
o Or 1 tsps. almond extract
o Or 2 tsps orange extract
o Or 2 tsps lemon extract
* 5 1/2 cups all-purpose flour
* 2 tsps baking powder
* 1 tsp . salt
* Confectioner's sugar -- for dusting the board while rolling out cookies

Instructions -- How to Make Sugar Cookies from Scratch

1. In a large bowl, cream together butter and sugar until smooth. Beat in large eggs and vanilla extract (or any other extracts). Inside a separate bowl, sift together all-purpose flour, baking powder and salt. Mix flour in to the butter and sugar mixture. Make sure you mix very well, scraping along the sides of the bowl, to fully incorporate your flour with the other ingredients. Cover, and chill cookie dough a minimum of an hour (or overnight). That step is very essential -- when not really well chilled, your dough is going to be way too sticky to roll.

2. Preheat your oven to 400 degrees F (200 degrees C). Roll out dough on a board or a countertop sprinkled with confectioner's sugar to around 1/4 to 1/2 inch thick. Cut into shapes with any sort of cookie cutter. Position cookies 1 inch apart on ungreased cookie trays. When you are baking multiple batches and don't wish the subsequent batches to stick to the sheets, try lining the cooking trays using parchment paper or a Silpat.

3. Bake 6 to 8 minutes in preheated oven. Cool fully prior to frosting or decorating.

A great sugar cookie is a beautiful thing, plus sugar cookies from scratch will be even better. Right here is the best sugar cookie recipe around, and when you want to learn how to make sugar cookies, this can be a ideal starting point!

A good sugar cookie is a gorgeous thing, and sugar cookies from scratch are even better. This is the very best cookie recipe around there is, and to get to know how to help make sugar cookies, this is the best place to begin!

Coca Cola Frosting

One of the most
remarkable elements of the Coca Cake is the frosting. This frosting is rich and chocolaty, sure. But it has the most delightful caramel notes as well. Cooking the frosting ingredients together before mixing in the sugar brings out the caramel that is already present in Coke, making Coke Frosting a one of a kind icing. The chocolate flavors take a back seat to the caramel, and the buttery, intense, rich flavors are perfect for the moist and delicious Coca Cola Cake.
This is also an extremely easy recipe ? it really takes just a few minutes on the stovetop, then a couple more minutes for mixing in the sugar. Something to keep in mind however is that this frosting will stiffen up pretty quickly. By the time that it is cool, it?s too difficult to work with ? it sets and you can no longer spread it. This Coca Cola Frosting recipe makes enough to fill and frost the two layer Coca Cola cake, but you will need to plan ahead just a bit. Make sure you have this frosting on the stove while the cakes are just about to come out of the oven. That way by the time they cool in their pans for a few minutes, the frosting will be ready to use while both the cakes and the frosting are still warm. This will ensure that you have the best results, and an incredibly delicious cake!

For the Coca Cola Frosting:

* 1/2 cup butter
* 1 tablespoon cocoa
* 6 tablespoons Coca Cola
* 1 box confectioner's sugar, (1pound)
* 1/2 cup chopped pecans

Directions: Coca Cola Frosting

In a medium saucepan over medium heat, bring butter, cocoa, and Coca-Cola to a boil. Remove from heat, then stir in the sugar and mix well. Fold in nuts. Use the frosting immediately while it is still warm.

World's Best Lasagna

Right here is the best lasagna recipe ever - absolutely no joshing. Slow cooked flavor, a great meats sauce, beautiful mozzarella, ricotta together with parmesan cheese - the following is really a great lasagna recipe. This one is not really fast, but it is easy, and this lasagna recipe is without a doubt super easy to follow. Present those you like a genuine reward along with a genuine comfort food dinner, with homemade lasagna done right!

Ask a person relating to most desired comfort food, and you'll find that there's a really good prospect they will likely answer with 'lasagna'. Many people afterward generally come up with a statement about their mother's, grandmother's or maybe Great Aunt Lucretia's homemade lasagna indeed being the best lasagna recipe ever. There are actually often referrals to an Italian homeland, and clubs of modest ancient Italian ladies working to make the hand made buffalo mozzarella and fresh sheets of pasta noodles to use in their genuine lasagna recipes.

Well, hey - dangit. I don't obtain handmade pasta plus I am not gonna be able to get any. There's certainly not one water buffalo on the horizon, at the least this side of the Knoxville zoo, and also I am not positive there is one up that way. I mistrust the zoo would likely agree with my assault on any for milk at any rate. I do not even have a great-aunt Lucretia - for that matter my very own grandmothers were both little old ladies, but one was Irish and the other was basically French so I can not subsequently claim some hereditary predisposition to having the capability to develop a great lasagna recipe. Not a single speck of Italian genes.

I am even so, a terrific cook, plus I haven't any problem stalking different peoples' grandmothers to determine what exactly will make a great homemade lasagna recipe. I've brought the many tricks I really could winkle from every little aged Italian lady I was able to unearth, and simply from that determined how to make the best lasagna recipe ever. Of all time.

So -- it could be some greater if perhaps you were in Italy and also the inheritor of the aforementioned stated mozzarella and freshly made noodles. But because I live in real life and therefore my lasagna recipe really needs to be caused by ingredients which I can also easily afford - and truly gain -- with that exception allow me to truthfully tell you this is the best lasagna recipe ever. In the USA.

Just a few suggestions about this recipe. There is certainly not a chance you can refer to this quick. It is not hard in any respect - still it's not much of a shortcut dish. Matter of fact it is best whenever it's put together a day ahead of when you mean to bake and then serve it. Put up all the components, throw it in your refrigerator and take it out one hour in advance of placing it inside the oven. The longer your lasagna sauce cooks, the deeprr your flavors are going to. And you might not have home made buffalo mozzarella -- still all of that won't really mean that you can not makes use of the very best cheeses you can buy and afford.

If you'd like to, you are able to use conventional dry lasagna noodles. I'm keen on the kinds on the market today that are 'ready for the oven' - absolutely no cooking ahead seeking to handle slippery noodles. They taste good and in addition they are priced no more than the regular kind. Otherwise it is easy to work with typical noodles, but instead of boiling them, only soak them all within a container of very hot water approximately twenty or so minutes. They're going to finish off cooking inside the lasagna itself.

With that said - never be afraid of this lasagna recipe! There's lots of components, nevertheless the hardest part of the following recipe is actually waiting. This sauce becomes better the more time it simmers away, and it is really the kind of sauce that you sneak bits of every few minutes. Just to check into the sauce obviously. The lasagna recipe will only be as great as the ingredients which make it up, in order to produce terrific lasagna, don't forget to lend your sauce a chance to turn out to be the absolute best. When you have a difficult time choosing the Italian sausage in bulk form, you can swap mild, sweet or hot link Italian sausage. Just be sure to remove the casings. So really, the most difficult thing about this lasagna recipe is most likely the preparation. You are never intending to throw it all together for a dinner inside thirty minutes, but once you learn a day up front which you'll need it, it's certainly simply no problem. This particular lasagna recipe is so very scrumptious; I've recently been named as an honorary Italian. I believe I will start out naming myself Lucretia.

Ingredients - Best lasagna recipe ever
* 1 lb. sweet Italian sausage
* 1 lb lean ground beef
* 1 large finely chopped onion
* 6 cloves garlic, finely chopped
* 6 cups marinara sauce
* 1/2 cup red wine
* 1/2 cup fresh basil leaves, finely minced
* 1/2 tsp. fennel seeds
* 2 tsp. Italian seasoning
* 1/4 tsp ground black pepper
* 1/2 tsp dried red pepper flakes
* 4 tbsp chopped fresh parsley, divided
* Kosher salt, to taste
* 12 lasagna noodles
* 24 oz. ricotta cheese
* 2 eggs
* 1 tsp kosher salt
* 1/2 tsp freshly ground black pepper
* A dash fresh grated nutmeg
* 1 lb mozzarella cheese, sliced
* 1 cup grated Parmesan cheese

Directions -- Best Lasagna Recipe Ever

1. In a saucepan, cook sausage, ground beef, onion, along with garlic using moderate heat until well browned. Drain any of the extra grease. Blend in marinara sauce together with red wine. Add fresh basil, fennel seeds, Italian seasoning, 1 tsp kosher salt, pepper, red pepper flakes plus 2 tbsps fresh parsley. Simmer gently, covered, approximately 1 1/2 hours, stirring occasionally.

2. Fill a big mixing bowl using scorching tap water. Soak lasagna noodles in the very hot water for twenty minutes. Strain pasta. Lay them on a baking pan or section of foil -- they're much better to use like that.

3. In a mixing bowl, mix ricotta cheese with eggs, leftover fresh parsley, 1/2 teaspoon kosher salt, 1/2 tsp. black pepper, and a few grates of fresh nutmeg - approximately 1/8 teaspoon. In case you don't have fresh nutmeg - honestly - avoid it. There is a lot of difference.

4. Preheat your oven to 375 degrees F (190 degrees C).

5. To assemble, distribute 1 1/2 cups of meat sauce in the bottoom of a 9x13 in . casserole dish. Place 4 noodles lengthwise over sauce. Spread the lasagna noodles with 1 / 3 of the ricotta cheese mix. Top by using a one fourth of your mozzarella cheese slices. Scoop 1 1/2 cups sauce over the cheeses, and dust with 1/4 cup Parmesan cheese. Duplicate the layers two times, and finish with leftover mozzarella and Parmesan cheese. Cover using aluminum foil: to prevent sticking, either spray foil by using cooking spray, or perhaps ensure that the aluminum foil does not touch the cheeses.

6. Cook inside pre-heated oven for twenty-five minutes. Get rid of aluminum foil, and then bake an additional twenty five minutes. Cool for roughly 15 minutes before serving.