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1 comments:

smdiner said...

Vegetable Fajitas - the use of low-fat cheese and sour cream to make this recipe

Ingredients
- 1 package tortillas
- 1 red, 1 green and 1 yellow pepper
- 2-3 onions cooking
- Have bought store, teriyaki sauce
- Sour Cream
- Lettace
- Salsa
- Cheese


1. First cut the peppers into strips and onions into rings.
2. Melt a little margarine in a wok or large skillet.
3. Toss in the onion and fry until (half cooked about 3-5 minutes)
4. Add peppers and continue to cook until (the desired Crisp my husband loves the vegetables soft, but I prefer to keep the peppers for a little crunchy)
5. Add about 1 / 3 of a bottle of teriyaki sauce. You must make sure you buy a thick teriyaki sauce (a large amount of salt is very thin - especially soy sauce) to shake to heat.
6. Imagine your fahitas. I like the ingredients used in a buffet, so people take what they want. I lettace grated cheese, salsa, sour cream and tomatoes machetes.
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Eggplant Lasagna Cooking for 12 minutes, then cook the other side of the eggplant for 25 minutes, remove the skin of the eggplant cubes below. 2 cups mushrooms, 1 cup green bell pepper
In a pan, sauté onion and garlic, add the eggplant and mushrooms, peppers, 500 g of tomato sauce can cook when it boils, pour the sauce over the lasagna noodles and grated cheese, microwave for 10 minutes. . The preparation of 1 hours can
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Caramelized onions and zucchini lasagna


2 tablespoons olive oil
3 large onions, finely chopped
2 garlic cloves, minced
1 kg green zucchini, sliced
Salt and pepper
200 ml cream
100g grated Parmesan
Finely chopped 1 tbsp chopped dill
Fresh lasagna sheets

Preheat oven to 170 ° C. Put 1 tablespoon olive oil 3 large onions, finely chopped 2 garlic cloves crushed garlic and cook in a large frying pan. Cook over medium heat for 15 minutes or until caramelized. Remove from the pan. Cool. Unlike 1 tablespoon olive oil in a pan.
Cook 1 kg of green discscchini brown. Season with salt and pepper. Combine 200 ml cream, 100 g of grated Parmesan and 1 tablespoon chopped dill. Line a baking dish with fresh lasagna, trimming to fit.
Fourth place, with onions, zucchini and a blend of cream. Repeat layers 3 times, and the mix ends with a piece of dough with the cream. Bake 30 minutes. Serve with steak dinner or barbecued meats.
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Squash and Spinach Lasagna


600g (about 2 bunches) English spinach should be cut
1 / 2 cup cream
350 g ricotta cheese
2 egg yolks
150g grated Parmesan
250 g of fresh leaves of lasagna noodles
600 g walnuts, pumpkin, seeded, cut into slices, 3 mm thick
200g mozzarella, cut into thin slices

Preheat oven to 180 ° C. Wash spinach in cold water. Lugar, with fixation of water in the microwave input. Cover and cook cook high (100%) for 2 minutes. Remove the lid. After cooling for 5 minutes. Drainage. Squeeze out excess water. Apart from spinach.
Combine cream, cottage cheese, egg yolks and 1 cup Parmesan cheese in a bowl. Season with salt and pepper. Stir and mix well.
Grease a cup capacity of 10, 5 cm deep, 16cm x 25cm (base) rectangular baking pan. Cover the base with 1 layer pasta sheets, cut out. Top with one third of the ricotta mixture. Cover with half the spinach and half of the pumpkin. Repeat layers, ending with the remaining ricotta mixture. Another layer of pasta sheets. Top with remaining mozzarella and Parmesan.
Bake uncovered for 50 minutes or until squash is tender. Stand lasagne for 5 minutes. Slice and serve.
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January 25, 2010 at 3:49 PM