As a home-made donuts

Expand the description and the text of the procedure for this How-To video. Howcast Check out more videos for do-it-yourself and other videos in the general category lazydiamond Dessert. It can also help! Build your own DIY guide on www.howcast.com or produce your own spot with the Howcast Filmmakers Program at Howcast www.howcast.com If coppapasta delightful dance in your head more often than sugar plums, this guide is glazy are served without the quality of yourKitchen. For this how-to, you need: 2 tbsp. Dry yeast 1 c. 1 ¼ c. flour Butter 2 / 3 c. Sugar 3 eggs 1 tsp. 1 teaspoon vanilla extract. 3 ½ c. salt Bread flour, cooking oil, a cutter ring a fryer or cast iron skillet a food thermometer a cooling rack cutter (optional) wooden skewers (optional) Step 1: Proof of evidence of yeast to soak the yeast in 1 cup of warm water for 10 minutes. Then add 1 cup of flour and set aside. Step 2: Add the butter and sugarAdd butter and sugar in a mixing bowl and cream together. Slowly add the eggs, one at a time. Step 3: Add the vanilla, salt, vanilla Combine flour, salt and flour and add sugar to butter and egg mixture a bit 'at a time until completely integrated. Step 4: Add the yeast mix composed of a mixture of yeast and let stand for around 1 to 2 hours. Step 5: Roll out the dough Roll out the dough to a thickness of ½ inch on a floured surface to prevent...



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Homemade Lasagna

I have lived in Italy for ten years and I love Italian food. In fact I seem to love it more with each passing day. This lasagna recipe is one of my favorites.

Ingredients

8 oz. Italian Prosciutto, chopped

8 oz. Lasagna pasta noodles, cooked

16 oz. can whole peeled tomatoes, chopped

1 cup Ricotta cheese

1 cup grated Parmesan cheese

1 lb. Mozzarella cheese, sliced thin

1 medium onion, chopped

1 lb. lean ground beef

4 tbs. fresh basil, chopped

4 cloves garlic, chopped or minced

1/4 tsp. oregano

ground black pepper

1/2 cup dry white wine

2 tbs. olive oil

fresh Basil sprigs for garnish

1) Cook pasta according to package directions or until tender but still firm. Drain, keep warm.

2) To make the sauce, in a large saucepan or cast iron skillet, over medium high high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.

3) Grease a 9" x 12" or larger, baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, Ricotta cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients. Repeat until pan is full ending up with a top layer of sauce. Sprinkle with parmesan cheese and bake in a preheated oven at 400 degrees for 30 minutes. Garnish with fresh basil.

For more of mother-in-law's great Italian recipes visit: http://www.my-italy-piedmont-marche-and-more.com/italian-recipe.html

or

http://www.venice-italy-veneto.com/venice-food.html

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Cooking with the sauce of black iron PART TWO

"Cooking with Black Iron-PART ONE" The seasoning of black iron utensils. This speeds up the segment with a 21st Century spice seasoning method.



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Healthy Eggs in Purgatory

Just like there are many ways to cook an egg, there are just as many variations on this dish. However, my "whole foods" version is super veggie-forward and ultra healthy. It's also rich in fiber, antioxidants and phytochemicals. This is a guilt-free, figure-friendly whole foods meal the whole family will love. If you have some especially hungry family members I suggest serving it with a side of steamed short grain brown rice (use a rice cooker for this).

Ingredients Serves: 4 or 5
1 Spanish onion, peeled and roughly chopped
1 or 2 whole carrots, roughly chopped
2 tablespoons extra virgin olive oil (such as Costco's Kirkland brand)
3 to 4 cloves garlic, chopped
Sea salt (such as Costco's Kirkland brand), to taste
2 packages (9 ounces each) frozen artichoke hearts (such as Bird's Eye), thawed
1 28-ounce can crushed tomatoes
2 tablespoons drained capers
Crushed red pepper, to taste
5 organic, free-range eggs

1. Place the onion and carrots in a food processor; pulse three to four times until just finely chopped (don't over process or onions will turn into a soggy mess.) Set aside.

2. Heat extra virgin olive oil in a large cast-iron skillet (or other oven safe skillet) over medium heat. Add the garlic and sauté 30 seconds. Add the chopped onions and carrots. Season with salt to taste. Sauté 2 to 3 minutes, or until onions are soft.

3. Add the artichokes and cook 1 minute. Add the tomatoes, capers and crushed red pepper to taste. Reduce heat and simmer 15 minutes.

4. While sauce is simmering, preheat the oven to 375 degrees.

5. Using the back of a spoon, make 5 evenly spaced indentations in sauce for holding the 5 eggs. Crack 1 egg into each indentation in sauce. Bake until egg whites and yolks are softly set, about 12 minutes. Serve warm.

To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.hotandhealthyliving.com.

Ivy is a healthy lifestyle coach who runs http://www.HotandHealthyLiving.com. Along with her husband, Andy Larson, M.D., Ivy is the author of the bestselling Gold Coast Cure, Fitter Firmer Faster and Whole Foods Diet Cookbook. A popular figure among national media outlets, Ivy has appeared on such shows as Good Morning America, CNN, and Fox News. She currently makes regular appearances on Lifetime Television.

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