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Chicken and Mushroom Lasagna

Chicken and Mushroom Lasagna

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Published by Sunnia Talha

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Published by: Sunnia Talha on Mar 23, 2010
Copyright:Attribution Non-commercial


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 Chicken (cooked) 2 cupsMushrooms(cooked) 2 cupsSpinach(cooked) 1 cupTomato sauce 2 cupsWhite sauce 2 cupsMozzerella and chedder cheese mix(shredded) 1 cupPasta or lasagna sheets 1 packParmasan cheese 2 tbsp for garnishBasil leaves(fresh) for garnishButter 4 tbsp
For White Sauce
 Maida ½ cupButter 4 tbspMilk as needed(about 1 liter)Nutmeg 1 pinchSalt and pepper to taste
Method For White Sauce:
 1. add butter to a large pan, also add maida and cook for few seconds until maida is wellblended with butter.2. add milk gradually and keep stirring with the help of whisk, cook until nice and thick tosauce consistency.3. add nutmeg , salt and pepper. Take off the heat, cover and set aside
For Tomato Sauce
 Garlic (chopped) 2 tbspOlive oil 2 tbspRed chili flakes 2 tbspTomato paste 3 tbspTomato puree 4 cups(fresh tomatoes blended)Oregano 2 tbspBrown or white sugar 2 tbspSalt to taste
Method For Tomato Sauce:
add olive oil and garlic in a medium pan, sauté for few seconds, also add red chili flakesand tomato paste, mix well.
2. add tomato puree, organo and brown sugar. Season with salt3. cook until nice thick sauce consistency.
Method for Lasagna
1. cook pasta sheets according to the instructions on the package.2. take a big baking dish, butter the dish and spread 1 ladle of white sauce on the base3. spread some lasagna sheets covering the entire base of the dish. Spread chicken andmushrooms, adding some spinach leaves last.Spread one ladle full of red sauce. Place more pasta sheets, and add a ladle of whitesauce.4. keep doing the layers in the same manner until everything is utilized. The top layer should be of the white sauce.5. sprinkle cheese mix and some butter on top of the white sauce.6. bake in a preheated oven on 180C until nice and bubbly and the top is golden.7. garnish with parmasan cheese and basil, serve hot with Italian bread.
For Dough
 Maida 3 cupsYeast 1 sachetEggs 2Sugar 2 tbspMelted butter 2 tbspMilk as neededOil for deep frying
For Topping:
 Melted chocolate 1 cupColored sprinklers or candy ½ cupConfectioners sugar 1 cupMilk 3-4 tbsp
 Mix yeast, sugar and half a cup of milk, set aside. The mixture will be bubbly in 5 minutes whichshows that your yeast is working. Make dough by combining all the ingredients, just like u willmake pizza dough. Transfer in a clean bowl, cover and leave on kitchen counter until the doughis more than double in size. Now its ready to make donuts.Roll dough in ¼ inch thick and cut donuts by using 2 cookie cutters, large to cut the donut circleand small to cut the center. Keep rolling and cutting until all the dough has been used. Placedonuts in a large tray, cover and let sit for another 30minutes or so until donuts are well risenalmost double of the original size.Heat oil in a deep pan and fry donuts until light golden. Take out on a tissue towel and let cool.Melt chocolate and coat one side of donuts, sprinkle some colored candy and let chocolate set.
In another bowl, mix icing sugar and milk to make a thick paste and dip one side of donuts in themixture, this will also set in few seconds. Your assorted donuts are ready, enjoy!
Fettuccine Alfredo
For Sauce:
 2 tbsp Butter 1 pack Cream1 ½ cup Milk1 pinch nutmegSalt n pepper to taste
Marinade for Chicken:
 2 chicken breast fillets2 tbsp dry thyme2 tbsp lemon juice2 tbsp chopped garlicSalt n pepper to tasteOil as needed
For Garnish:
 2 tbsp parmesan cheese2 tbsp fresh parsley1 tbsp fried red chili flakes
 Boil pasta according to instructions on the packet, wash with cold water, toss with some olive oiland set aside. Add butter to a pan, also add milk and cream, season with salt pepper and nutmeg and let cookon low heat until its little thick like sauce.Marinate chicken breast with all the ingredients, grill until chicken is cooked and has nice grillmarks.Mix boiled pasta into sauce just before serving, sprinkle with parmesan cheese. Cut chicken andplace on top of pasta.Garnish with fresh parsley and fried red chili flakes, enjoy!

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