Chicken Laguna Recipes

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
• Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
• Place a layer of cooked lasagna noodles evenly over the sauce.
• Cover the noodles with the chicken or turkey.
• Sprinkle with salt and pepper.
• Then top with HALF of the mushroom/onion mixture.
• Then HALF of the remaining Hollandaise sauce.
• Sprinkle with HALF of the basil and oregano.
• Top the spices with HALF of the mozzarella and Parmesan cheeses.
• Then top the cheeses with ALL of the asparagus.
• Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
• Bake uncovered for 35 minutes, or until bubbly.
• Let stand about 10-15 (or more) minutes before slicing.

Steps:

• Grind the garlic, ginder and chilies into fine paste.
• Add 4 tablespoon oil into the wok and set the fire at high.
• Add the ground paste.
• Once garlic starts to brown, cut the onion into small pieces and add to the mixture.
• Once onions go soft, add the spices and the chickpea flour onto the wok.
• Reduce the gas to medium and add the balance 2 tablespoons of oil.
• Stir well until the spices and the chickpea flour start browning.
• Cut the tomatoes into small pieces and add to the wok.
• Add a glass of water and deglaze the wok.
• When the water starts boiling, cover the wok and turn the gas to low.
• Soon the oil starts separating and the tomatoes starts to disintegrate.
• Once the oil has seperated, remove the lid, turn the fire to medium and add 2 more glasses of water.
• Once the mixture starts to thicken, add the chicken breast (cut into small cubes of 1 cm each).
• Mix well and increase the fire to high.
• Again the mixture will start to thicken and when that happens, add another glass of water, cover the wok and set the fire to low.
• Let the chicken simmer and cook slowly for 30mts.
• Remove the lid, set the fire to medium, add the curry leaves and let it simmer for another 15mts.
• Serve with hot Chappatis or Rice.

Steps:

• In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
• In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
• Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
• Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.

Steps:

• Shake with ice and strain into a cocktail glass and garnish with the cherry.