8th Grade Recipes
Here are some of the laboratory experiences or demonstrations we do in class…
(no-boil noodle variety or just wet standard noodle-yes, no cooking)
Host: Preheat electric skillet to 375º
Chef: Saute in a med-high heated skillet: 1 diced onion, 1 clove garlic and 1 Tbsp oil (when translucent; add 1/2 pound ground beef or turkey- until brown and crumbled).
Gofer: Assemble the sauce in a small bowl:
2 cups tomato sauce
Let it simmer on 300º until you are ready to assemble the layers.
To layer the noodles:
1. Spread 1/4c. sauce in the bottom of the pan.
2. Cover with a layer of 2 noodles. (wet them first with water).
3. Top with “1 pile” of mozzarella cheese (was set aside).
4. Then top with 1/2 c. ricotta cheese by teaspoonful at a time and sprinkle with Parmesan cheese. (3 X 3 grid)
5. Top with 1/4 cup sauce in scant areas (do not spread).6. Place another 2 wet noodles7. Second pile of cheese.8. Remaining of ricotta by spoonful in 3X3 grid again.9. Another 1/4 cup of sauce10. Last 2 wet noodles.11. ALL of the REMAINING sauce. Tuck into sides/edges with scraper.12. Top with last pile of cheese13. Call Ms Saunders over to cover with group name and refrigerate.
**If making at home:
Preheat oven to 350 degrees. Bake for 30 min.
**Lasagna will taste better if made a day before and cooked the next day. Add the remaining mozzarella cheese on top as soon as you take it out of the oven. Let it melt on top while the noodles are setting.
1 loaf french bread
Split french bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.
The original recipe cut bread in half horizontally and spread mixture on each half and then after broiling cut it into slices. I thought it had too much topping that way. This will do more than 1 loaf of bread. I keep the mixture in the refrigerator if I don”t use it all at once. You could probably use Parmesan cheese instead of the asiago.
1/2 cup mushrooms
Add 3 cups of water with a few drops of oil and bring to a boil. When water is to a rolling boil, add 1/2 box of fettuccine noodles to the water. Boil for 10 minutes or until the noodles are “al dente”.
Melt margarine on med. high in a saucepan, add sliced mushrooms and saute until light brown. Add 2 T. of flour, mix until no white remains. Add milk to mixture, keep stirring until the lumps disappear. When the mixture has thickened add the parmesan cheese. Stir just a few minutes until cheese is melts. Add salt and pepper to taste. Add sauce to drained pasta in the pot and toss lightly to coat pasta. Serve immediately with crusty bread and a hearty salad.
6 large eggs
For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts
For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds
Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a “log”, shape as wide as you choose, the width of the “log” will determine the length of the cut biscotti. Make as many “logs” as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container.