Itsagoodday.Org

Easy Lasagna

INGREDIENTS

1 pound lean ground beef

1 onion, chopped

1 (4.5 ounce) can mushrooms, drained

1 (28 ounce) jar spaghetti sauce

1 (16 ounce) package cottage cheese

1 pint part-skim ricotta cheese

1/4 cup grated Parmesan cheese

2 eggs

1 (16 ounce) package lasagna noodles

8 ounces shredded mozzarella cheese

DIRECTIONS

In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; sauté until onions are transparent. Stir in pasta sauce, and heat through.

In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.

Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.

Bake in a preheated 350 degree oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

The Best Recipe

Founded in 1980, Cook’s Illustrated (formerly Cook’s Magazine) has emerged as “America’s Test Kitchen,” renowned for its near-obsessive dedication to finding the best methods of American home cooking. Over the years, we’ve tested 80 recipes for chocolate chip cookies, more than 70 recipes for gumbo, 40 versions of the peanut butter cookie, and more than 20 versions of such simple recipes as coleslaw, roast chicken, and hash brown potatoes. The Best Recipe is a collection of the editors’ pi

List Price: $ 29.95

Price: $ 14.16

Creamy Zucchini with Linguini

1/2 cup olive oil

2 large zucchini, diced

2 cloves garlic, thinly sliced

1/2 teaspoon salt

1/8 teaspoon crushed red pepper flakes

1 (12 ounce) package linguine pasta

1 cup whole milk

2 tablespoons chopped fresh parsley

1/2 cup freshly grated Parmesan cheese

DIRECTIONS

Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.

Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve

Free Cookbooks For Kindle: Linked List of Over 100 Free Classic Cook Books (Free Books on Kindle)

UPDATED AUGUST 1st 2011

There are over 100 free cookbooks included in this linked list for easy download and all of them are part of Amazon’s permanent collection. I didn’t include any new promotional cookbooks which are only free for a couple weeks before the publisher raises the price.

Some of these cookbooks date back to the 1600′s, but the majority were published during the 19th century. Some are manuals for professional cooks, others are beginners guides. Some are collections

List Price: $ 0.99

Price:

 

Better Homes and Gardens New Cook Book (Better Homes & Gardens Plaid)

Product Description
The updated and revised 15th edition of America’s favorite cookbook. The Better Homes and Gardens New Cook Book has been an American favorite since 1930, selling 40 million copies through fourteen editions. This new 15th Edition is the best yet, with hundreds of all-new recipes and a fresh, contemporary style. Plenty of new chapters have been added to meet the needs of today’s everyday cooks, including new chapters on breakfast and brunch, casseroles, and convenience

List Price: $ 21.99

Price: $ 11.10

 

Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Ravioli (Photo credit: timomcd)

INGREDIENTS

2 (9 ounce) packages fresh cheese ravioli

1 teaspoon olive oil

1 tablespoon olive oil

1 pound roma tomatoes – peeled, seeded and chopped

1 (6.5 ounce) jar marinated artichoke hearts

1/2 cup chopped green onions

3 cloves crushed garlic

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons grated Parmesan cheese

DIRECTIONS

Cook ravioli according to package directions.

While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.

Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.

The Essential Pasta Cookbook

Pasta gives more pleasure to people than almost any other food you can think of. The Italians would never have survived without it, and a wave of their beloved pasta followed them as migrated across Europe to the new worlds in both hemispheres. This book celebrates the delicious simplicity of many popular classics, passed down over the generations, as well as introducing innovative recipes with a contemporary twist. All offer a trip around Italy without ever leaving home.

List Price: $ 19.95

Price: $ 10.38