Spinach Lasagna

Ingredients

· 1 medium red onion, chopped

· 2 minced garlic cloves
· 1 tablespoon of olive oil
· 2-3 tablespoons of water
· 1 lb. part skim ricotta cheese
· ¼ Cup grated parmesan cheese
· 1 ½ lbs. fresh spinach, chopped and packed
· 2 egg whites, beaten
· ¼ teaspoon fresh chopped parsley
· ½ lb. lasagna noodles
· non-stick cooking spray
· 6oz part skim milk mozzarella cheese, shredded
· 6 cups of tomato sauce

Directions

· Sautee the onion and garlic in the olive oil; add water as needed to prevent sticking.
· Combine ricotta, parmesan, spinach, egg whites, black pepper, parsley, and sautéed onion and garlic,
mixing well.
· Cook lasagna according to package directions.
· Spray a 13 x 9-inch casserole with cooking spray.
· Arrange a layer of cooked noodles on the bottom, top with 1/3 of the ricotta mixture, sprinkle with
mozzarella, and spread with tomato sauce.
· Repeat layers twice more, ending with the sauce.
· Cover pan with aluminum foil, crimping edges tightly. Bake at 350 degrees for 40 minutes.
· Remove foil and bake for 10-15 more minutes. Serve; 12 people serving.
 Spinach Lasagna
. 1 medium red allium cepa, chopped
· 2 minced parts from garlic bulbs (s)
· 15 mL of olive homologous mixture (l)
· 30-45 mL of H20 (l)
· 0.453 kg part skim ricotta goat esters (s)
· 60 mL grated parmesan goat esters (s)
· 0.6795 kg fresh green leafy vegetable, chopped and packed (s)
· 2 beaten whites of protein (l)
· 1.25 mL of fresh chopped parsley (s)
· 0.2265 kg rectangular wavy flat starch (s)
· transferable resistance in a sprayable can (l)
· 170.1 g of part skim cow product (l)
. mozzarella goat esters, shredded (s)
· 1,416 mL of red vegetable/fruit sauce (l)

Directions

· Sautee the onion and minced parts from garlic bulbs in the olive homologous mixture; add H20 as
needed to prevent sticking.
· Combine ricotta, parmesan, green leafy vegetable, whites of protein, black spice, parsley, and
sautéed onion and vampire repellent, mixing well. (Extensive property)
· Cook rectangular wavy flat starch according to package directions. (Filtering to separate)
· Spray a 13 x 9-inch cooking receptacle with sprayable transferable resistance. (Physical change)
· Arrange a layer of rectangular flat starch on the bottom, top with 1/3 of the ricotta mixture, sprinkle
with mozzarella, and spread with red vegetable/fruit sauce.(Extensive property)
· Repeat layers twice more, ending with the sauce.
· Cover pan with aluminum foil, crimping edges tightly. Bake at 350 degrees for 40 minutes.
· Remove foil and bake for 10-15 more minutes. Serves 12 people.
 Stuffed Peppers

Ingredients
· 6 large bell peppers
· 1 lb. lean ground beef
· 2 tablespoons of chopped onion
· 1 cup cooked rice
· 1 teaspoon salt
· 1 clove of garlic, finely chopped
· 1 150z can tomato sauce
· ¾ cup shredded mozzarella cheese

Directions
· Cut thin slices from the stem of each bell pepper; remove the seeds and membrane, and rinse. Cook
peppers in enough water to cover them for approximately 5 minutes and drain.
· Cook beef and onion in a 10-inch skillet over medium heat for 8-10 minutes, stirring occasionally until
beef is brown; then drain. Stir in rice, salt, garlic, and 1 cup of tomato sauce; cook until hot.
· Heat oven to 350 degrees. Stuff peppers with beef mixture. Stand upright in an ungreased 8 x 8 x 2
square baking dish. Pour remaining tomato sauce over peppers.
· Cover and bake for 45 minutes. Uncover and bake approximately 15 minutes longer or until peppers
are tender. Sprinkle with cheese.

Stuffed Peppers

Ingredients
· 6 large bell capsicums
· .453 kg of lean ground cow meat
· 30 mL of chopped allium
· 236 mL of cooked rice
· 5 mL of sodium chloride
· 1 clove of garlic, finely chopped
· 4,327.5 g can solanum lycopersicum sauce
· 180 mL of shredded mozzarella sauce

Directions
· Cut thin slices from the stem of each bell capsicum; remove the seeds and membrane, and rinse.
Cook capsicums in enough H20 to cover them for approximately 5 minutes and drain.
· Cook cow meat and allium in a 10-inch cooking receptacle over medium heat for 8-10 minutes,
stirring occasionally until cow meat is brown( Chemical change); then drain. Stir in rice, sodium chloride,
garlic, and 4,327.5 g of lycopersicon sauce (Extensive property); cook until hot.
· Heat oven to 350 degrees. Stuff peppers with meat mixture. Stand upright in an ungreased 8 x 8 x 2
square baking dish. Pour remaining lycopersicum sauce over capsicums.
· Cover and bake for 45 minutes. Uncover and bake approximately 15 minutes longer or until
capsicums are tender. Sprinkle with goat esters. (Extensive property, physical change)

Spaghetti

Ingredients

· 1 lb. of onion
· 1 lb. sausage
· 1 qt. tomato sauce
· 2-3 drops of tabasco sauce
· 1 box of spaghetti noodles
· 1 tablespoon of chili powder
· ¼ teaspoon of oregano

Directions

· Mix all ingredients excluding the noodle and let simmer for 8-10 hours
· When sauce is 10-15 minutes from being complete, use boiling water to cook the spaghetti; drain,
combine, and eat.

Spaghetti

Ingredients

· .453 kg of allium
· .453 kg kigelia
· 0.946 L of solanum lycopersicum sauce
· 2-3 drops of tabasco sauce
· 1 box of thin spaghetti sticks
· 15 mL of powderized chili
· 1.25 mL of origanum vulgare

Directions

· Mix all ingredients excluding the noodle sticks and let simmer for 8-10 hours(Extensive property)
· When sauce is 10-15 minutes from being complete, use boiling water to cook the spaghetti(Chemical
change); drain(Separation by filtering), combine, and eat.

Crepes

Ingredients

· 2 eggs
· 1 cup of milk
· 2/3 cup of general purpose
· 1 pinch of salt
· 1 ½ teaspoons of vegetable oil

Directions
· In a blender combine eggs, milk, flour, salt, and oil. Process until smooth; cover and refrigerate for 1
hour.
· Heat skillet over medium-high heat and brush with oil. Pour ¼ cup of crepe batter into pan, tilting to
completely coat the surface of the pan. Cook 2-5 minutes, turning once, until golden. Repeat with the
remaining batter.
Ingredients
· 1 can (286 ml) refrigerated dough (S)
· 1 jar RAGÚ® Pizza Quick Traditional Sauce (L)
· 475 ml shredded queso, (about 230 ml) (S)
· 28 Italian meat slices (S)

Directions
1. Preheat oven to 425°F. On 28 x 37.6 cm baking sheet, unroll dough and
press into pan. Bake 5 minutes or until crust begins to brown. (S) (EXT)
(suspension)
2. Remove crust from oven and spread with sauce. Top evenly with 240 ml
cheese, pepperoni and remaining cheese. (S)(EXT) (suspension)
3. Bake an additional 10 minutes or until crust is golden brown and cheese
is melted.(S) (INT) (suspension)

Mushroom Sausage omelet

· 1 fresh pig links (4 ounces), casing removed (S)

· 350 ml of sliced fresh fungi (S)

· 10 large chicken babies/ 2 bags of egg powder mix (S)

· 120 ml grated Parmesan cheese (S)

· 2 to 4 garlic lucky cloves, minced (S)

· 5 ml teaspoon pepper (S)

· 60 ml to 120 ml minced fresh leaves (S)

· 20 ml olive oil, divided (L)

Directions
1. In a 25 cm. nonstick skillet, cook pig links and fungi

over medium-high heat 4-6 minutes or until pig is no

longer pink, breaking up pig into crumbles. Remove with a

slotted spoon; wipe skillet clean. (Suspension) (Solid)

2. In a large bowl, whisk chicken babies/ egg powder,

cheese, garlic and pepper until blended. Stir in parsley.

(Suspension) (Liquid)

3. In same skillet, heat 2 teaspoons oil over medium-high

heat. Pour in half of the chicken babies mixture. Mixture

should set immediately at edges. As chicken babies set,

push cooked portions toward the center, letting uncooked

chicken babies flow underneath. When chicken babies are

thickened and no liquid chicken baby remains, spoon half

of the pig mixture on one side; fold omelet in half.

(Suspension) (gas and solid)